Market Musings

I’d a busy weekend just gone. I’d to get my windscreen repaired on Saturday morning which meant spending three hours in town which wasn’t all bad as the weather was cold and dry; perfect for an amble around the Milk Market followed by breakfast and coffee with friends.

            There was a real bustle about the market square with many of the stalls that had taken much deserved time off in January back on the scene along with some new-comers. Arun from Green Saffron was back laden down with Indian goodies so we bought some cardamom seeds as well as a pack of chai tea off him. The seaweed guys were around so I got a big lump of the most delicious trout pate ever tasted as well as some salmon tartare. The Real Olive Oil Company have new purple garlic in stock and let me tell you, it really packs a punch; if the recipe calls for one clove, use half!!!

A newcomer to the market is Piog Pies, all the way from Dingle or An Daingean, I’m not quite sure what the official name is these days. What is undisputed though is that these pies are great. I decided to try out the Kerry pie which was packed with organic carrots, potatoes, onions & roast lamb pieces and encased in a thin pastry which was light, crumbly and rolled out paper thin, well, not as thin as paper but thin as a thin thing! I was advised to heat the pie in the oven for about 25 minutes – just enough time to cook a side of creamy mash and perfect for a hungry person just home from work on a cold day. From the picture, you can see half the pie on the plate along with some mash; I polished off the other half once the first was eaten! I just couldn’t resist, it was so moist and delicious and of course, I went for a long jog after to burn off all the extra calories (snigger). Piog also do a veggie lentil pie, a beef & Guinness pie, a fish pie and a shepherds pie and attend markets in the Limerick, Cork & Kerry areas so check them out.

I have a bit of a thing for pies to be honest and love making them myself but I like trying out good, high end versions. Cully & Sully are doing a fantastic job marketing their range of pies, ready meals & soups. The prices are a bit higher than regular shop bought offerings but no apology is made due to the quality of ingredients used not to mention technique and delivery. The pies & meals are cooked sous vide which basically means they are vacuum packed and gently poached which serves in locking in more flavour than conventional cooking. The pies are served in a little ceramic bowl and Cully & Sully have set up the FBA (free bowls association) for any pie addicts looking for other uses of the spent bowls. Check out their brilliant website for lots of fantastic recipes and anecdotes.

I don’t have a recipe for you today as I completely forgot to take a picture of Sunday’s Beef Bourguignon with diced potatoes. It was just unctuous and the plates were licked clean all around so if you’re wondering about the recipe, drop me a line and I’ll pass on some tips. It’s a recipe I always go back to so it’ll be up again at some stage.   

I’m off to the Slow Food Event in Aubars on Thursday with himself which we’re both very excited about it so hopefully I’ll have something to write about on Friday. If I don’t, you’ll know that I drank too much wine the night before and my head is still hurting!!!!

Comments

[Val]

Hi Sarah
Our lives are too similar! I too got a piog pie and it was excellent, no surprise she was almost sold out when I got there. I got the menu for the dinner a deux and its fab, wish I was going to that too but my poor belly couldn't take it. I'm doing the dating one, aarghhhhh!!!
Should be fun, all in the interests of research you know
See you soon
Val

[Sarah]

Val, it's all still a surprise for me. I can't wait to hear how you get on Friday night, I'd say it'll be brill.
I went and booked tickets for Problem Child on Friday night as the unfringed festival is wrapping up soon, hopefully it'll be a good un!

[Kieran]

Piog pies are such a good addition to the Dingle food scene!