It was a busy afternoon's demonstration, plates of smoked fish from several artisan smokehouses in County Cork. Then some fruit and frangipane tarts, my favourite. Last but not least was an introduction to preparing and cooking steaks and accompaniments. Huge cuts of the farm's own beef were brought in and Rory took off the sirloin and fillet. A great idea to feed lots of people is to leave the sirloin on the bone and cook the whole thing as a roast instead of a roast rib of beef or something. There was plenty of drama with all the steaks frying on the griddle pans and the smoke and lots of very thin chips and onion rings being deep fried. The beef was delicious!
|Smoked fish (all about proportion, apparently)|
|Pear & Frangipane Tart|
|Smoked Fish and Steak & Chips|
|Steak with Wild Garlic|
|Smoke tuna with mayonnaise|