What to do with radishes

karen recipe pic

Posted on: 5th May, 2015

Category: A Flavour of West Cork

Contributor: Karen Austin

We have been having a seed sowing frenzy. The glasshouse looks like seedling central and is jammed full of seed trays with little plants growing away, very happily I might say with the delightful weather that we had in April. We have begun to transplant the some of the seedlings outside into the garden beds. One thing that is slightly odd is the lack of April showers. Anyone that knows me would know that I’m the last person to wish for rain but it is most unusual to be outside watering in April. Maybe by the time you read this the skies will have opened up and tipped down the rain, if that’s the case it’ll all get a jolly good watering, if not we’ll continue to enjoy meditating whilst swinging the garden hose.

The peach and apricot trees have both blossomed and the fruit has set – so much fruit that I’m picking some off. Last year the weight of the fruit cracked some of the branches on the trees. It’s not so easy picking off the baby peaches and apricots being as greedy for the fruit as I am but it’s necessary for the trees survival. The apple and plum trees are full of blossom and the gooseberries have set.

There’s a bit of wait involved before we’ll be getting much to eat but there are a few early birds like the rhubarb, radishes and rocket that are ready to go.

Radishes must be one of the most gratifying seeds to set, alongside rocket that is. Both zoom to life if they are watered carefully.

The radishes, which were sown a few weeks ago, are now a crowded row with some that are already red and plump. They’ll come along fast and furious now.

The only trouble with radishes is what to do with them, apart from wash them and pop them in your mouth like sweeties. Radish tzatziki used to be on our menu when Lettercollum was a restaurant, served alongside spring lamb. These days we’re more inclined to eat it as a vegetarian complement.

We’ve been eating the tzatziki alongside vegetable fritters, perfect for dunking.

Todays little harvest accompanied cauliflower pakoras. Here’s the recipe…

Radish Tzaziki

Ingredients:

• a small bunch of radishes

• 150mls thick, creamy yoghurt

• 1 clove garlic

• 1 small red onion

• a small handful of mint

• juice of half a lemon

• salt and pepper

Method:

Wash the radishes and grate into a small bowl. Peel and finely chop the red onion and garlic. Pick the mint leaves from the stem and chop into skinny ribbons. Stir all the ingredients together and season with a little salt and pepper.

 

Cauliflower Pakoras

Ingredients:

• 100g gram flour

• 1tsp salt

• 1tsp baking powder

• 1-2 chillies

• 2 tsp crushed coriander seeds

• half tsp garam masala

• 1 small cauliflower  or use half

Method:

Wash the cauliflower and break into small florets. Sift the gram flour into a bowl with the spices, salt and baking powder. Slowly add cold water and mix to a batter. The batter should be a thick pouring consistency.

Stir the cauliflower into the batter and mix well to coat each piece.

Heat some oil in a wok, deep fryer or old saucepan. If you’re using a saucepan, don’t fill with oil, about one third full is the safest.Test the temperature of the oil by dropping in a  small piece of cauliflower. If it pops directly to the surface it’s hot enough. If it’s ready gently slip in five or six pieces of cauliflower and fry until golden, three or four minutes, you will need to flip the pieces half way. Don’t let the oil get too hot because the pakoras will burn before the centre is cooked. Drain on kitchen paper and fry the next batch.

Serve with salad leave and radish tzatziki on the side.

If you are interested in cooking classes we have two more running before the summer really kicks off.

There are a few places available on the Middle Eastern cooking class on the Saturday, May 23 and the Salad and Summer recipe class on Saturday, June 6. The cost is €95  and includes all recipes, tastings and a large lunch. Please contact us if you are interested or would like more details.

You can drop into the shop, Lettercollum KItchen Project , 22 Connolly Street, Clonakilty or email karen@lettercollum.ie, www.lettercollum.ie.

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Would you like to get involved in the 2018 Festival?If you yourself would like to be involved in big or small way
email bandonwalledtown@gmail.com
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Submarines, American Sailors, and the Underwater War in Irish Waters, 1917-1918
by Dr John Borgonovo in The Parish Centre, Clonakilty
on Thursday Oct 26 2017 at 8.30 pm

In 1917, unrestricted submarine warfare by German U-boats brought the United States into WWI and created a crisis in Britain. To defeat the submarine menace, an American naval fleet was dispatched to County Cork, bringing about 10,000 sailors with it. This talk will explain the circumstances of this extraordinary event, and how Cork residents dealt with their unexpected American guests.

Dr John Borgonovo is a lecturer in the School of History at UCC. His publications include Spies, Informers, and the 'Anti-Sinn Féin' Society: The Intelligence War in Cork City, 1920-1921; The Dynamics of War and Revolution: Cork City, 1916-1918; Exercising a close vigilance over their daughters: Cork women, American sailors, and Catholic vigilantes, 1917-18; Something in the Nature of a Massacre: The Bandon Valley Killings Revisited (with Andy Bielenberg). His latest publication (with co-authors John Crowley, Donal Ó Drisceoil and Mike Murphy) is the highly acclaimed and magnificient Atlas of the Irish Revolution. In July of this year, he organised a very successful conference on Winning the Western Approaches - Unrestricted Submarine Warfare and the US Navy in Ireland 1917-1918.
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11th October, 2017  ·  

Apple Juicing Day in Clonakilty next Sunday Sept 30th. All welcome to bring their apples from 2-6pm to the Clonakilty Community Garden (on entrance road to Clonakilty Lodge).

Building on the success of its inaugural 2016 event, local voluntary environmental organisation Sustainable Clonakilty invites people to bring along their apples and press them to extract their own juice to take home, using the group's Apple Press.

Volunteers will be at hand to assist in the procedure. Bring along your apples washed; clean containers to freeze your juice (milk/juice bottles or cartons, plastic bottles with caps); clean, sterilised glass bottles to pasteurise with swing caps or suitable for 26 mm diameter metal cap.

A limited number of new 3 litres juice bags that are suitable for freezing and pasteurising, can be purchased for a nominal fee on the day also.

This is a free community event and donations will be welcome to cover costs.

For further information, please contact Xavier at xavierdubuisson@gmail.com or text at 086/0476124.
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