Saturday 10 August 2013

The RDS Horse Show 2013

Friend's daughter entering Ladies Day Competiton
Fillies, frocks, fashion and fast food. It can only be the RDS Dublin Horse Show once again.

Every year the show is held at the beginning of August at the show grounds of the Royal Dublin Society in Ballsbridge, Dublin.

It is a major international display of show jumping and showing of every category of Irish Sport Horse. From stallions to mares with foals at foot to show ponies, Connemara ponies, working hunters, cob classes, pony club games and top class international show jumping competitions; it is a feast for the horse lover.

It also is a fantastic display of fashion with Ladies Day usually held on the Thursday of the show. There is also a best-dressed-man competition. There are fashion and craft stalls in the main hall and then lots of equestrian fashion and accessories over at Simmonscourt.

Even if you are not a horse lover there is plenty to keep you amused.

Taking a break while showing
I can stand for hours horse watching. I love to watch their movement, their spirit and their beauty. When man and horse work together in a relationship of trust and understanding it is something to behold.

Horses love to perform. They also love to show off. Watching the stallions stepping out in a class yesterday arching their muscular necks, tossing their heads and their tails, saying "look at me" to the passing mares.

The mares were relaxed while their foals were at foot but if for any reason they lost sight of them, the whinnying started.  The foals, for their part were mad to play and get loose from lead ropes.

The Connemara ponies trotted, cantered and posed in Ring One while bowler-hatted judges conferred, taking into account conformation, gait, and behaviour in the ring as the rider put them through their paces.


View of the main arena from the corporate boxes
The Nation's Cup (the Aga Khan Cup) is held on the Friday and is a major event in the show jumping calendar with teams from Ireland, Britain, France, Holland, Italy and the USA amongst others competing.

The Puissance is usually held on Saturday. This high jump competition regularly reaches the dizzying height of over two metres.







Andalusian display
There are usually other displays in between. This year some Andalusian horses put through their paces by their handler with only voice control. They danced, swayed, pirouetted and were ridden with no aids.

A show jumping master class by Commandant Gerry Mullins demonstrated how to tackle the S bend on a show jumping track and how to shorten and lengthen strides and change lead according to the fence layout.





Sadly my other passion, food, is badly catered for at the show.  There are the ubiquitous fast food outlets, the restaurant canteen/carvery outlets and The Champagne Bar. The latter serving grossly overpriced, pre-prepared platters of sea food and cheese and cheap, outrageously priced wine (Blossom Hill) and champagne. There was a new addition, the "Fast Food Village" this year. A number of smaller style "artisan" food outlets selling their wares out of mobile units down by the bandstand off paper plates and using plastic cutlery.

It strikes me as a shame not to use the opportunity to showcase Irish food and ingredients at an international event such as this.

The Long Bar
The Long Bar is the place to meet and catch up with old friends. I have fallen out of it many times in the past. The atmosphere is great and the buzz legendary.

Accommodation is plentiful nearby. We have stayed at The Four Seasons numerous times in the past. However, this year they lost our business by not bothering to get back to us when they promised they would. We ended up staying in The Herbert Park Hotel which is not quite in the grounds but almost as close as The Four Seasons. It was fine, although a misunderstanding about breakfast led us to go to Roly's in Ballsbridge the first morning. (It was very good.)

When you are at the show for a number of days it's great to stay somewhere you can go back and forwards to easily during the day to change shoes or clothes or to just use the loo. The queues for toilets are legendary in the showgrounds.

I have been going to the Horse Show since I was a child, watching my cousins showjumping in the main arena and as a teenager lusting after Eddie Macken. I wouldn't miss it for the world.

Tags: RDS Dublin Horse Show  Ballsbridge  Irish Sport Horse  Ladies Day  Simmonscourt  Connemara ponies  The Four Seasons  The Herbert Park Hotel
 

Thursday 1 August 2013

Fruity Alcohol

Feeling a bit overwhelmed by the amount of soft fruit ripening in my garden and rapidly beginning to run out of jam jars and ideas. I suddenly thought "alcohol"  - as you do!

But not as in throw the fruit in the compost freezer type of way and pour a large glass of wine. Although the thought did cross my mind several times.

Alcohol, as in fruit marinating or steeping in a relatively neutral alcohol to transmogrify it into a fruity, flavoursome kick-in-the-glass type of alcohol. For enjoying in front of a blazing stove on a freezing cold, windy, rainy Irish winter's night when memories of a lovely, long, hot summer are in the distant past.

Cue idea!

Redcurrants in vodka, following a recipe I made last year for homemade crème de cassis. I have named it crème de groseille rouge.

Well why wouldn't it work? Or would it? The only way to find out was to try it.

So a 75cl bottle of "cheap" vodka was purchased (there's not much point using a premium vodka when you are going to add fruit and sugar to it: to my mind anyway).

I added 750g of red currants to the vodka and put into a demi-john. Any glass jar with a lid or a bottle will suffice.  Leave to steep for three months.



After three months pour the mixture out into a large bowl and using a potato masher mash the fruit into the mix extracting as much of the flavour and colour as possible. Pour the mix into a large kitchen sieve lined with muslin. Allow to drip through for a couple of hours. Give it a gentle push to help it along with the masher.

Make up a sugar syrup with 300g of sugar and 150ml of water.

Add the syrup to the fruit mix. Add to taste. I don't like anything too sweet so I always aim for less rather than more.  Add according to your palate.

Transfer into clean, sterilised bottles.

I can't tell you what it tastes like because I've only just made it, but when I do get around to tasting it I will let you know. I intend to serve it with white wine, prosecco, or even sparkling water.

So gooseberries.

Googling recipes I came up with this.

I'm not sure how I will make the gooseberry syrup especially as I made gooseberry jelly with what I had left over. I also made redcurrant jelly with the rest of the redcurrants.

I read recently that the gin in Aldi had beaten Hendricks Gin in blind taste tests so I used this in the gooseberry recipe.









I will also report back on what the gooseberry martini is like. Being a gin lover I don't imagine it will be too unpleasant.

















For the jelly recipes I used a Nigella one for the redcurrants.  And I used this for the gooseberry one.

















I bought these lovely little 250ml Kilner bottles in a kitchen shop in Gorey, Co. Wexford and I'm going to use my fruity alcohols to fill them and give them as little gifts at Christmas. Otherwise I would be very tempted to drink it all myself and that wouldn't do at all (at all).














Tags: Fruity alcohol recipes  Redcurrants in vodka  Crème de groseille rouge  Gooseberries in gin  Green Cowboy Martini  Redcurrant Jelly  Gooseberry Jelly

 





Saturday 13 July 2013

Summer Terrine

In hot weather this summer vegetable terrine makes a great lunch or even works as a main course.

It's really easy, tastes and looks great.

All that's needed is a selection of summer vegetables. I used aubergine, courgette, cherry tomatoes, basil pesto and a soft goats cheese.

1 aubergine
3 small courgettes
8 cherry tomatoes
half a goats cheese log
6-8 teaspoons of pesto
A few basil leaves
Salt and pepper
Olive oil to drizzle

Either serve with a green salad and crusty bread for lunch or with new potatoes, green beans and salad for dinner.

Wash and slice the aubergine and courgette lengthwise.  Heat a griddle pan and brush with olive oil.  Cook the strips of vegetables until just soft.

Set aside and cool.

Make some basil pesto . Recipe here (just substitute basil for oregano. Or buy a good quality one.

Get a loaf tin and line with cling film. Make sure it overlaps the tin.


Layer up your courgettes and aubergines with small pieces of goats cheese, drizzle with pesto, basil leaves and season.



You don't need to cook the cherry tomatoes.  Just slice them.

When you have finished layering. Drizzle over the top with olive oil.

Cover over with the cling film.  Weigh the terrine down with something heavy.  I used tins and the cast iron pan on top.

Refrigerate.


When it's cool. Remove from the fridge and cut into wedges.  This quantity serves four easily.



























Tags: Summer food  Summer terrine  Aubergine recipe idea  courgette recipe idea basil pesto  goats cheese