Mannings Ballylickey

Postscript: I thank you for watching my TV shows for almost twenty-five years and following my blog posts; felt this story was timely this week given St. Patricks Day next Saturday. As I shared Val Manning's life-long story of local and stainable back then I know this is the true meaning of celebrating the people of Ireland on St. Pats! Sláinte

I've been taping in Ireland for my TV series. A few days ago I had the pleasure to share a glass of Rose and taste local cheeses with the honorable Val Mannings of Ballylickey at his food Emporium, Mannings located along the River Ovane.

I was dropped in the heart of County Cork, Ireland and talked local food and sustainability with Val. Sustainability is nothing new to Val, after all, he's been doing it for decades, in fact for generations in the Mannings Family. Just ask anyone in Ireland and they will know of Val Manning. His cheeses, sausage and breads were out of this world; and I was lucky enough to have some time and listen to his fabulous stories. The food, wine and food conversation in Ireland is all part of the experience. I know my life has been made extra special from my visit - so thank you Val for sharing your knowledge with me so I can share it with my friends back home.

So if you venture off the beaten path, to experience original authentic artisanal foods; I recommend a drop by to Mannings while in Cork on N71. I'll be back.

mannnings-1.jpg
mannings-georgehirsch.jpg
cheese-ballylickey.jpg
pesto-ballylickey.jpg
lasource-manning.jpg
bread-ballylickey.jpg
val-mannings-George .jpg

For more info on traveling to Ireland: Tourism Ireland

Images: Hirsch Media

Craft Brewed Onion Soup

The Addition of a good craft beer to this classic recipe adds another dimension of flavor which compliments the caramelized onion. An IPA or dark beer is better but you can use your favorite brew.

George_Hirsch_Beer_onion_Soup.jpeg

Beer Onion Soup

Makes 4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

6 cups Vidalia or sweet onions, sliced  

1 Tablespoon olive oil  

1 head caramelized garlic  

2 pints craft brewed IPA beer  

6 cups beef or vegetable broth  

1 teaspoon fresh thyme  

1 teaspoon fresh parsley  

pinch nutmeg  

4 large sour dough bread croutons  

4 slices of Gruyere cheese  

1 Tablespoon Parmesan cheese 

Preheat a soup pot. 

Add olive oil, onions and garlic. Cook onions until golden brown, stirring occasionally. Add beer and simmer for 4-5 minutes. Add broth, thyme, parsley and nutmeg. Simmer for 45 minutes. 

Place sourdough croutons in 4 bowls. Add soup to each bowl. Top with a sprinkling of Parmesan cheese and a slice of Gruyere. Broil for 2 minutes or until cheese melts and is slightly browned. 

chefgeorgehirsch.com

Quantity:
Add to Cart

Welsh Rarebit

This 18th century dish from Great Britain hales from Wales and is made with melted cheddar cheese sauce over toast. Think fondue-like only more of a pub-ish lunch; ideal and comforting during cold weather. 

welsch-rarebit.jpg

Making Rarebit

A béchamel or white sauce can be spiced up with a pinch of cayenne pepper, or hot sauce, 1/2 cup IPA (or another good ale), 1 teaspoon prepared English mustard, and pinch of paprika.

Finish the sauce off with 1 cup finely shredded cheddar cheese. Whisk in and simmer just until the cheese is melted. Serve a couple tablespoons of sauce over a slice of good wheat toast. Serve as is, or you may want to place the 'rarebit' under a broiler for 30 seconds to brown lightly. Top with chopped chives or green onion. I've also topped this with a slice of good ripe tomato + sweet onion. Enjoy.

A Light Béchamel Recipe | ChefGeorgeHirsch.com

1 Tablespoon sweet butter

1 Tablespoon flour

1/2 cup half & half (can use milk for a lighter version) 

In a small sauce pan over low heat add butter and flour and cook for 2-3 minutes. With a wire whisk add in milk and allow to simmer until slightly thickened.

If using béchamel for rarebit, continue adding ingredients as above and simmer for 5 minutes while continuing to stir. 

13 EPISODES on 4 HD-DVD Disk Set
Quantity:
Add to Cart

Frittata as seen on George Hirsch Lifestyle

Join me several times weekly on CreateTV + plus check local PBS listings

A frittata is like a quiche, but it doesn't have a crust. Mix in some chopped prosciutto, shredded cheese, or precooked seafood or chicken, and it becomes a tasty brunch dish, appetizer or starter. or, add fresh herbs for a veggie morning start.

George Hirsch Lifestyle Fritata

Fresh Herb Frittata

Makes six servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 Tablespoon olive oil

10 eggs, well beaten

2 Tablespoons water, optional  

1/4 cup pancetta 

4-6 each baby Yukon potatoes 

1 shallot or 1 Tablespoon sweet onion 

1 green onion 

1 Tablespoon fresh basil, chopped

1/2 cup fresh mozzarella, sliced into small pieces  

1/4 teaspoon hot sauce

fresh ground black pepper

Pre heat a large oven proof sauté pan. Preheat oven to 350 degrees. 

Beat eggs with water, basil, parmesan cheese, hot sauce, nutmeg, and pepper. 

Add olive oil to sauté pan, cook pancetta until slightly tender. Add shallot and potatoes cook until potatoes are tender. 

Add pepper and hot sauce to eggs. Pour eggs over the filling and place the pan over medium heat. Stir egg mixture 2-3 times or just enough to mix eggs and potatoes. When the eggs begin to set, lower the heat and cook on medium heat for 3-4 minutes, top with fresh mozzarella and green onion. 

Cover or place pan in oven for additional 1-2 minutes or until firm yet moist. 

Top with fresh basil. Serve warm or room temperature.

Quantity:
Add to Cart