Eating in season

Thu, Apr 30, 2009

Eating only what is in season has many advantages, some quite obvious and some not so. The obvious advantage is that it is sourced locally and perhaps direct from the producer. This allows you to enquire whether chemicals were used in its production; it may even allow you to taste it first. Very importantly, it means your money is being spent locally. There are several Galway restaurants focusing on sourcing the very best local produce and they are the ones that deserve your support; they will usually list the producers in the menu and it shows a dedication to quality.

Chef’s Corner

Thu, Apr 30, 2009

Cooking experience: Scotty, originally from Columbus, Ohio, started off as a dishwasher in a steakhouse and went on to work in five star French restaurants and hotels in the US and in Europe. He met his wife Jenny Silke in chef school in Boston and followed her to Galway 20 years ago, together they set up a deli in Munster Avenue at the back of a fruit and veg shop which belonged to Jenny’s father. Following from the deli’s success they set up Scotty’s Casual Gourmet in Middle Street. They then moved to a restaurant at Glasan near GMIT before setting up Scotty’s Steakhouse. “This steakhouse is the culmination of a lot of dreams. We cook to order using quality ingredients in an impeccably clean environment and with friendly service,” says Scotty.

Steak — restaurant style

Thu, Apr 30, 2009

You want to cook the finest, juiciest, and best tasting steak of all time. Steak being so simple to cook in a funny way leads it to a great steak being difficult to perfect. The English and French approach the seasoning of the meat in completely different ways. In France the meat is seasoned when raw; this allows a better penetration of the salt into the meat, which will increase flavour. The English argue that the meat should be seared and then seasoned as not to draw out any excess moisture, leaving the meat more on the juicy side and with a better caramelised surface. I follow both rules, seasoning one side when raw and the other (the side I will be presenting the meat) seared.

The single most important part of cooking a steak is getting the best possible beef. In my case that’s prime Irish grass fed Hereford society heifer beef. Aberdeen Angus is also good, as is Wadakin. Good quality beef should be bright red (not dull, as this poor colouration is caused mainly by oxidation) and slightly firm to the touch with a pleasant sweet smell. Good fat distribution, or marbling, is also important. Now that you have you beef right, onto the cooking.

Nano Nagle’s Galway legacy

Thu, Apr 23, 2009

Nano (Honoria) Nagle was born in County Cork in 1728. She was educated there and in France, where she eventually entered a convent as a postulant. She felt her mission lay in Ireland so she returned to Cork where she taught lessons in Christian doctrine. She sought out needy cases and established an asylum for aged and infirm women. In order to perpetuate this work, she formed, with ecclesiastical sanction, a religious community known as the Sisters of the Sacred Heart. Later this title was changed to The Presentation Sisters. They received a set of rules, were approved by the Pope and finally, in 1800, raised to the dignity of a religious order.

Accessorising an event outfit

Thu, Apr 23, 2009

We often wonder what is the best way to accessorise, whether to match the shoes to the bag, or match the headpiece to the colour of the dress. It all depends on which look you wish to create. There are no definite rules but I believe in the adage “less is more”.  Remember that the outfit should enhance your beauty, and for that you need to focus on the woman, not the dress.

Áibhéil of Adare annual May weekend sale

Thu, Apr 23, 2009

The annual May Bank Holiday sale at Áibhéil Bridal Wear in Adare, Co Limerick, starts this year on Friday May 1 at 10am, with late opening on Friday until 9pm and open right through the bank holiday including Sunday and Monday.

Select the perfect hat

Thu, Apr 23, 2009

Award winning milliner Suzie Mahony has successfully launched a selection of her unique headpiece designs into Select Boutique in Augustine Street, Galway.

Allotments, the bargain of the recession

Thu, Apr 23, 2009

There was a time when allotments were a common feature in towns and cities, especially in the UK where it formed a strategic part of Britain’s recovery after World War II. If you take the train through the countryside in the UK you will still see some extremely well tended plots that have been there for many years. Home gardening and allotments were also an extremely important factor in the USA where, in 1945, 20 million members of the public produced 45 per cent of the nation’s vegetable requirements. Recently Michelle Obama put on her wellies and, along with a group of children, opened an organic plot in the grounds of the White House.

How stretching can explode muscle growth

Thu, Apr 23, 2009

When you think about gaining weight, stretching is probably not the first thing that pops into your head. But stretching plays a critical role in building muscle, and developing muscle tone.

Every muscle in your body is enclosed in a bag of tough connective tissue known as fascia. Fascia is important for holding your muscles in their proper place in your body.

Fish pie

Thu, Apr 23, 2009

There are few better ways to enjoy fresh seafood than a well made fish pie. A creamy wine sauce flavoured with leek and parsley mixed with whatever fish is available and best. Rich mashed potato finished with real butter and cream and topped with local Galway cheese baked till golden fish pie is really one of the great Irish foods.

Great food, great value at The Living Room

Thu, Apr 23, 2009

The whole country may be reeling from cost savings and cutbacks but there is no need to tighten your belt at the Living Room Bar and Restaurant, where prices have been slashed so lunch can now be enjoyed for less than €10.

The menu saver options include The Living Room’s famous brunch which costs just €8.95 and includes free tea/coffee and toast. This new value for money range has no compromise on the quality or service. The extensive range of delicious main courses will ensure you always get change back out of a tenner.

The colours of living — part two

Thu, Apr 23, 2009

Colours affect our minds, our physiologies, and our social interactions. The colours you choose when decorating a room can have an effect on any occasion that you hold there. The dining room is a place of delicate social situations. By considering the psychological effects of colours, you can make your dining room a more relaxing place to eat and gather.

A natural approach to chronic fatigue

Thu, Apr 23, 2009

Imagine waking up each day feeling extremely fatigued. Not the kind of tiredness that goes away after you rest but an exhaustion which takes over your life and limits your ability to do even the most ordinary activities.

Sean Broderick and the Black and Tans

Thu, Apr 16, 2009

During the Black and Tan era, it was difficult for the IRA to be overtly active in Galway City because it was so heavily garrisoned. Renmore Barracks which was the headquarters of the Connaught Rangers, was occupied by the Sherwood Foresters, more of whom were based in Oranmore: There was a large detachment of the 17th lancers at Earl’s Island: The Auxiliaries had a Company in Lenaboy Castle: And, between the barracks in Eglinton St., two more barracks in Dominick St and many private houses which had been commandeered, there were some 500 men. In addition there were, at varying times, a number of troops camped near Galway.

The power of colours

Thu, Apr 16, 2009

Colour is all around us and different colours have affect on our moods, emotions, and appearance in different ways. Your eyes, hair, and complexion are your body harmony colours. You should wear colours that complement these natural colours. Wearing the right colours enhances your image and makes you look refreshed, younger, and thinner. Wearing the wrong colours will make you look tired and will emphasise dark under eye circles, wrinkles, and imperfections.

The power of colours

Thu, Apr 16, 2009

Colour is all around us and different colours have affect on our moods, emotions, and appearance in different ways. Your eyes, hair, and complexion are your body harmony colours. You should wear colours that complement these natural colours. Wearing the right colours enhances your image and makes you look refreshed, younger, and thinner. Wearing the wrong colours will make you look tired and will emphasise dark under eye circles, wrinkles, and imperfections.

Elysium brings prestigious salon title to west

Thu, Apr 16, 2009

Elysium Day Spa and Laser Clinic, Moycullen has just been awarded the prestigious IBPA Award for overall 'Best Salon in Ireland and Northern Ireland 2009'. Elysium is the only salon in Galway to have ever won the title and was the only beauty salon in the West of Ireland to have reached the final five.

The award was presented at a gala dinner in the Burlington Hotel in Dublin and was hosted by Off the Rails presenter Brendan Courtney.

Top bridal designers coming to Galway

Thu, Apr 16, 2009

Belladonna Bridal, Galway’s leading designer bridal shop, will host a very special designer weekend on April 17 and 18. For the first time in Ireland Marta Raich and Maria Teresa Raich from Novia D’Art of Barcelona will be present in Belladonna Bridal to show their fabulous bridal collection and also to give a preview of their 2010 collection.

A chat with Kevin Dunne, head chef at The White Gables restaurant, Moycullen

Thu, Apr 16, 2009

This week is the first in a series of interviews with several head chefs of Galway’s restaurants. There are very few well known chefs in Ireland, but very often the person responsible for all the creativity in the kitchen is a behind the scenes person. So to find out a little more, Kevin and I chatted for a couple of hours over a coffee.

Chicken leg with pistachio and apricot

Thu, Apr 16, 2009

The chicken is probably the most intensively reared animal in modern agriculture. Chicken produces a highly versatile meat which up until the early 20th century was considered a luxury food.

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