TOMATO by Kevin

I'll set the scene, early last Saturday morning hours before our Manatsu pop up we were standing at tom_usJenny's stall as she unpacked (which is a major rule breaker, there has been threats of beatings for doing such a thing),we where talking about things we really needed for the pop up, namely stripped marrows. We wondered if Dennis Healy would have some. The final few boxes were being unpacked and low and behold in front of our eyes there sat a box, a wonderful box of stripped marrows. It was perfect, it's rarely as perfect, but then Jenny lifted the box away and hidden beneath our miracle marrows lay aurora tomatoes, the first we had seen since last October. The sizes all different, plump and shiny. We hugged, we told Jenny of our love for her and offered hugs....they were rejected, we hugged again. I ran around and we then bought a bag of them. Junko came over to the kitchen to begin prep for Manatsu and I offered her one, she made that noise Japanese people make when they're amazed. It was cool. Here are two tomato facts!

  1. Tomatoes are healthier for you when cooked (none of that raw stuff)
  2. Tomatoes and strawberries can be interchangable (see icecream recipe) tom-icecream

So, there you go. We all love tomatoes, we only really eat them seasonally. It becomes a little sad and tomato-less from November to May. We celebrate when we have them and so we have decided to dedicate this weekes menu to the tomato. Each course will have the little gems in it, in some way of another and it'll be fantastic. Here's the breakdown!

1. Summer Tomato Cocktail - I don't know how to explain this so here's the recipe:

1/4 heirloom tomato 30gr honey dew melon 1 strawberry 45ml gin 14ml lemon 7ml simple syrup
Muddle the tomato, melon, and strawberry together in a shaker to a consistent, smooth texture. Then add the gin, lemon, and simple syrup. Shake the ingredients together with ice vigorously, then double strain into a glass.

2. Heirloom tomato plate - this is truly inspired by Jess of Kai who holds a similar passion for tomatoes to ourselves, its plate of tomatoes, different varieties.

3. Courgette salad - with the ribbons of courgette we plan to make a beautifully summer dressing using the tomato juice.

4. Ceviche with gooseberry and fennel - this is an Ecuadorian style ceviche and it'll be supper special!

5. Miso soup with squash - We'll blend the red miso with the super tasty tomato seeds, this has a super umami style affect on the tomatoes

6. Summer fruit icecream with wood sorrel lemonade -  Tomato is a fruit, aww yeah. This is a gelati style dessert, we'll also be serving it with basil gelati and some buffalo ricotta gelati from Toonsbridge. The wood sorrel lemonade is an interesting drink that I'm fairly excited about!

7. Raw milk cheese board -  why not have some of our delicous tomato jam and tomato chutney with your cheeses, we'll be featuring corleggy and young buck on the boards with some tasty crackers.

There you have it and while we are at it, here's a our tomato jam recipe:

2kg tomatoeschopped fresh basiltom-cheese 1 red onion chopped125gr brown sugar 325gr caster sugar 1 teaspoon salt ½ teaspoon coriander ¼ teaspoon cumin tablespoon cider vinegar tablespoon apple balsamic vinegar
Clean tomatoes, removing any stems. Cut an X in each tomato end with a sharp knife.
Prepare an ice water bath.
Bring water to a boil. Keep the heat on full and drop the tomatoes in. When the skin starts to peel, remove them to the ice bath. Empty the water and clean the pot.
Work over a baking trap and peel the skins off the tomatoes. Then squeeze the stem end to pop out the stem. Roughly chop the tomatoes and place them back into the dry pot.
Add all of the other ingredients to the chopped tomatoes. Bring to a boil then reduce heat to a simmer. Cook the mixture for about two to three hours or until it reduces to a thick jam. Make sure you don’t let it burn. The cooking time depends on the amount of liquid in the variety of tomatoes you use so the timing is not an exact science however the finished product will be about 1kg.
Store in glass jars in the fridge for two weeks.


Also this week our final supper on the Saturday is happening in Establshed in Belfast a very beautiful cafe with very wonderful people. We are legging it up on the Saturday morning and we'll be knocking out some magical brunch for the afternoon and then we're down to business for the night, there'll be 16 spots up for grab with more details to follow later to day! Exciting times to be had!

Well you've read down this far so I'll give you one last recipe for the road. Here's out tomato gelato recipe


1kg of heirloom tomatoes - chopped 250ml of simple syrup a pinch of course sea salt
Puree tomatoes in processor until smooth. Strain through fine sieve, pressing on solids to release enough tomato puree to measure 500ml. Add chilled simple syrup and pinch of coarse sea salt to strained tomato puree; stir to blend.
Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions, or stick in freezer, whip up every 30min of so till gelati is formed, cover and keep frozen.




MANATSU|真夏 by gruelguerilla

Photo by Susie Kealy. Last weekend was our Japanese pop-up in Temple Bar Gallery & Studios. It went very well thanks to all our wonderful collaborators and helpers.

Photo by Susie Kealy

Thirteen courses of beautiful food in a venue without a kitchen is no mean feat. Junko and I worked solidly for two days beforehand on prep for the Saturday night; Pete and Kevin made four kilos of ramen on the Friday for Saturday brunch; the amazing ladies of Hunt & Gather had the room looking amazing, Orlaith sourced us some essential bits and pieces such as the bowls, cups and plates as well as organised the tables and made sure everything ran smoothly on the night; Yann was there brewing delicious Japanese teas; Rincy and Susie were on hand to take photographs. For us is was an incredibly intense event. It was one of those projects where the enormity of the challenge doesn't really hit you until you're right in the middle of it. We all certainly learned a lot.

In this project we able to try a lot of interesting things which will be incorporated in future pop-ups. Kevin and Pete had fun with the brunch, though we all agree that as tasty as ramen is, making and keeping large quantities of the stuff is a challenge all by itself. Photo by Rincy K Unfortunately the weather worked against us, especially for Sunday's brunch which was a pity because Sunday's food was a lot of fun and really tasty. Fear not though, a similar menu on the cards for another future event.

The atmosphere at the supper was great. Whoever thought a concrete space could be so cosy. The H&G girls opted for a bare, wabi-sabi aesthetic leaving the heavy wooden tables and the candle-light to warm the room and took zen gardens as inspiration for their hanging garden centre piece. I called the event 'Manatsu', which means 'midsummer' but the weather felt a bit more mid-October as guests filtered in to the gallery.

Photo by RIncy Koshy

It was easy to forget the weather though as one came in to the beautiful recital by musicans Philip Horan and Junshi Murakami. We were incredibly pleased to have them with us for the evening. If you have an opportunity to hear their performances around Dublin definitely do not pass it up!



As for the food, we were very proud to present the fantastic ingredients from our

Photo by Rincy Koshy

favourite suppliers in this way. It's difficult to pick favourites but we have to always praise Goatsbridge trout which arrived to us glossy and fresh and smelling of nothing. This we cured in kombu, a technique that originates from Junko's hometown of Kyoto, where fresh fish from the sea was slightly beyond their reach so the fish would be cured to transport it to the city through the mountains. This we paired with a lime jelly made with Agar or kanten as it's known in Japan. Originally I tried a vietnamese corriander jelly but the flavour wasn't quite what was needed so at the last moment we opted for the lime. Which to me was a pity because lime is a compromise already, standing in for the ubiquitous Japanese fruit Yuzu which is extremely tricky to get on this side of the world but is utterly fantastic. If we were to do this again I'd hope to find a more local alternative. It looked great on Orlaith's invisible plates though (and incidentely slightly heartbreaking to plate up in our dim corner)!

We were also very happy with our smoked eringi mushrooms, straight from Ballyhoura

Photo by Rincy Koshy

Mountain Mushrooms looking gorgeous, which were then smoked in hay and paired with a fresh pesto made with Irish-grown shiso. Another thing that was striking and unexpected was the tomato jelly. First of the season tomatoes chopped and strained for the juice which was then mixed

Photo by Susie Kealy

with kanten and a little sugar to and let set was amazing. It's unusal here in Dublin to play up the sweetness of a tomato to the point where it's a dessert. However, if there was ever a time to do it, it's now as the sweet new tomatoes arrive. The taste was fantastic. It was super refreshing and balanced by the sourness of the gooseberry sauce. This got us thinking about fabulous tomatoes and what we could do with them. If you too are a lover of tomatoes, check out our News of the Curd July supper but for now we will leave you this recipe to try:

Tomato Jelly (Japanese Style)

- 400ml of tomato juice from raw, fresh tomatoes.

- 1 tsp of agar-agar powder (or you can experiment with carragheen if you're feeling lucky, you won't get that sliceable texture though).

- 2 tsp of honey or to taste.

Chop tomatoes finely and strain through fine mesh such as a muslin cloth or clean tea towel to get near transparent rose-coloured liquid. You can squeeze it a bit but don't be too enthusiastic because you don't want the pulp to get through. Meanwhile, disolve your agar-agar in a little hot water and add honey. Finally combine both liquids and pour into a moulds of your choosing. Leave cool and then leave to set in fridge.

Serves: 2

Photo by Rincy Koshy

In all it was a fun event. The gallery was a great space to have and it was great to work with some of our favourite people again. Look out for more big events from us towards the end of the summer!

Photo by Susie Kealy

Full gallery available to view on our Facebook page.

MONTHLY MENU | JULY | 17-18-19 by Kevin

JULY-menuHere we are! July's menu, we've had to host the suppers a bit earlier this month as we're rather busy at the end! Blame them ladies from Hunt & Gather on it. They're working the Gruel Guerilla to the bone. So as you can see we're all summer-y and fresh, we've got the best Temple Bar MArket has to offer and we're excited for you to come and try it. It's the usual deal, arrive at 8, eat at 8:30, chat till 11:30 and then hit the road! Spaces are limited so get in quick, look forward to see you!

A Supper - Friday June 14th by Kevin

FRIDAYJUNE14 Finally a menu appears on our blog, I find it some what difficult to think up menus when our meals get booked out beforehand. So i'm glad to have an opportunity to whet some people's appetite. Here it is.....

...our first menu of summer! It's going to be a relaxed night with cool foods! At the moment there's 10 of 14 spaces up for grabs! I'll still be hobbling but that won't stop me! Usual rules apply let me know you are coming through whatever means you feel like. The come, eat and enjoy yourself.

P/s yes I see my spelling mistake. But it's an image and that's not going to change :D