I have this memory of being at a concert about 12 years ago and not feeling great after a particularly dodgy sausage and chips. I doubt I am alone in this memory. Concerts aren’t known for delicious cuisine, in fact many aren’t even known for decent cuisine.
That was however, until the Theatre of Food came on the scene 10 years ago at Electric Picnic. Now their food offering has escalated to such a level we’re talking five-star meals rather than Four Star Pizza.
So for those heading to Stradbally next week, embrace the Irish menus with the music. Throughout the weekend, the Theatre of Food will be serving up inspiring demonstrations, wacky cocktail masterclasses and mind-boggling food discussions. This year, as well as the main stage which features a bespoke kitchen from Liam Grant Wood Design which will make all budding chefs jealous, there is a new Workshop Theatre and Drinks Theatre.
If you’re someone that is more about eating the food than talking about it, then sit yourself down as Derry Clarke and Clodagh McKenna are teaming up to serve a fine-dining banquet using the finest ingredients. They are partnering with Tesco Finest and get a load of this menu: cured salmon gravalax with summer herbs, Tesco Finest piccolo tomatoes with mozzarella, basil emulsion and parmesan, Tesco Finest West Cork dry-aged Irish beef fillets and honey-roasted peach and amaretti crumble. The aforementioned sausages and chips are shaking in their boots at the thought of this competition. Tickets are €120 which can pinch the pocket given that it is on top of the price of your Electric Picnic ticket but the proceeds are going to Temple Street Children’s University Hospital and Pieta House. Check out www.giv2go.com/ticket-events/the-banquet-65.
Niall Sabongi from Klaw restaurant.
It’s going to be EPIC
Another hot ticket of the weekend is the EPic brunch, hosted by Fáilte Ireland Food Champions, where tickets are €20. Again, another tasty menu featuring some of the trendiest names on the Irish food scene. In Cork, all the talk is about Bryan McCarthy and his steamed bun baos. He will be serving them up breakfast style while Niall Sabongi, one of Irish Country Living’s recent front covers will be shucking oysters in style. Hugh Maguire, winner of the Golden Fork at last years Great Taste awards will be preparing his smoked black pudding while baker Patrick Ryan will be flipping Cuinneog buttermilk pancakes.
On the Sunday morning, the EPic brunch takes it to another level when Karen Keaney will arrive on site with a bakery creation that is set to wow. Karen, who runs Rose and Bows Cakery is an award-winning baker and sugar artist. Although her creations are delicious, it is even more about her skill in creating cakes with a wow effect. Supremely crafted, they are edgy and some even downright scary, a theme she will be bringing to this year’s festival. Speaking to Irish Country Living, she says: “For this year’s Theatre of Food at Electric Picnic, I have been tasked with crafting a creation with a Day of the Dead theme. I can’t say too much but it will be a life-size head and shoulders piece. I will be giving it an autumnal feel while also bringing in the food theme. The food creations can be really special. I remember creating a roast beef cake which looked exactly like it would in real life, but when you bite in, it’s oozing chocolate. It messes with your taste expectations but its really fun.” While the creation is now in progress, Karen says one of the most nerve-wrecking moments will be getting it on site in one piece. Check out her live classes which are watched across the world on www.rosesandbowscakery.com.
Karen Keaney.
Karen Keaney.
Uniforms
One of the more interesting conversations that is on the agenda at the Theatre of Food is chefs’ uniforms, for women. This will feature beside a fashion show of ethically-made Irish chefswear for women chefs. Chef Caitlin Ruth is the lady calling for a little more fashion in restaurant kitchens saying: “For too long, women’s chef gear has been simply men’s gear with the odd dart.” She has commissioned a range of chef’s gear from designer Ali Wheeler and hopefully the topic of more female chefs raising the bar of Irish food will also be on the agenda.
Other Electric Picnic highlights include:
Andy Noonan of Fowl Play and The Big Grill will be demonstrating a live fire feast inspired by South American techniques.Bryan McCarthy will be foraging for cocktails.JR Ryal, head pastry chef of Ballymaloe House will reveal the secrets of Ballymaloe’s famous dessert trolley.
The Ultimate Smokasa burger.
The Ultimate Smokasa burger In our summer edition of Irish Country Living Food, we served up the Ultimate Smokasa burger with John Relihan. At the Big Grill Festival two weeks ago, it was one of the most popular items on the menu, with over 4,000 sold. With the last few days of the barbecuing left, this is the burger to end the summer.
2 brioche buns
4 slices of butter lettuce
6 slices of pickled gherkin
Pickled jalapeno, handful
360g Irish beef, divided into two burger patties
2 slices of Monterey jack4 slices smoked streaky bacon
1 beef tomato, sliced
For the baste:
60g butter
50g rosemary, chopped
50g thyme, chopped
For the chipotle mayo:
100g chipotle sauce
300g mayonnaise
For the chipotle ketchup:
100g chipotle sauce
150g ketchup
For the guacamole:
2 whole fresh ripe avocados, peeled and de-stoned
2 limes, squeezed
2 tbsp olive oil
½ red onion, peeled and finely diced
20g fresh coriander, chopped
20ml Sriracha sauce
Salt and pepper, for seasoning
Method
1. First prepare your sauces. For the chipotle mayo, mix together and whisk until fully combined. Repeat the same method for the chipotle ketchup.
2. Prepare your guacamole by placing the avocado in a mixing bowl. Add the juice of the limes and the salt and pepper. Using a fork or a masher, smash the avocado and combine until smooth. Then drizzle in the olive oil, red onion and coriander. Combine again.
3. Heat the barbeque until you have achieved a medium heat and the coals are white, making sure it is clean before you start. Add a little oil to the grill so the meat doesn’t stick.
4. While the grill is heating, create a herb brush (see top tip). Then melt the butter by placing a metal pot onto the heat.
5. Place the burger on the grill and leave until one side is cooked and the meat gives way from the grill. Once you turn the burger, baste a little using the herb brush and butter and continue to baste anytime the burger is turned. Cook to above 75°C.
6. Place the bacon on the grill and cook to above 75°C.
7. Place the brioche bun on the grill and lightly toast.
8. Now it’s time to build the burger. Place the brioche bun on the plate and smother each side with chipotle mayo. Layer with the lettuce, tomato and gherkins.
9. When burger is cooked, place the cheese on top to be melted, followed by the crispy streaky bacon.
10. Place the burger on the bun and spread the guacamole on top. Top with the Sriracha sauce and chipotle ketchup and complete the build with the top of the brioche bun.
Top tip
Baste your meat with a herb brush. Turn a wooden spoon upside down, surround the handle with sprigs of rosemary, thyme and sage, tighten with string or twine.
I have this memory of being at a concert about 12 years ago and not feeling great after a particularly dodgy sausage and chips. I doubt I am alone in this memory. Concerts aren’t known for delicious cuisine, in fact many aren’t even known for decent cuisine.
That was however, until the Theatre of Food came on the scene 10 years ago at Electric Picnic. Now their food offering has escalated to such a level we’re talking five-star meals rather than Four Star Pizza.
So for those heading to Stradbally next week, embrace the Irish menus with the music. Throughout the weekend, the Theatre of Food will be serving up inspiring demonstrations, wacky cocktail masterclasses and mind-boggling food discussions. This year, as well as the main stage which features a bespoke kitchen from Liam Grant Wood Design which will make all budding chefs jealous, there is a new Workshop Theatre and Drinks Theatre.
If you’re someone that is more about eating the food than talking about it, then sit yourself down as Derry Clarke and Clodagh McKenna are teaming up to serve a fine-dining banquet using the finest ingredients. They are partnering with Tesco Finest and get a load of this menu: cured salmon gravalax with summer herbs, Tesco Finest piccolo tomatoes with mozzarella, basil emulsion and parmesan, Tesco Finest West Cork dry-aged Irish beef fillets and honey-roasted peach and amaretti crumble. The aforementioned sausages and chips are shaking in their boots at the thought of this competition. Tickets are €120 which can pinch the pocket given that it is on top of the price of your Electric Picnic ticket but the proceeds are going to Temple Street Children’s University Hospital and Pieta House. Check out www.giv2go.com/ticket-events/the-banquet-65.
Niall Sabongi from Klaw restaurant.
It’s going to be EPIC
Another hot ticket of the weekend is the EPic brunch, hosted by Fáilte Ireland Food Champions, where tickets are €20. Again, another tasty menu featuring some of the trendiest names on the Irish food scene. In Cork, all the talk is about Bryan McCarthy and his steamed bun baos. He will be serving them up breakfast style while Niall Sabongi, one of Irish Country Living’s recent front covers will be shucking oysters in style. Hugh Maguire, winner of the Golden Fork at last years Great Taste awards will be preparing his smoked black pudding while baker Patrick Ryan will be flipping Cuinneog buttermilk pancakes.
On the Sunday morning, the EPic brunch takes it to another level when Karen Keaney will arrive on site with a bakery creation that is set to wow. Karen, who runs Rose and Bows Cakery is an award-winning baker and sugar artist. Although her creations are delicious, it is even more about her skill in creating cakes with a wow effect. Supremely crafted, they are edgy and some even downright scary, a theme she will be bringing to this year’s festival. Speaking to Irish Country Living, she says: “For this year’s Theatre of Food at Electric Picnic, I have been tasked with crafting a creation with a Day of the Dead theme. I can’t say too much but it will be a life-size head and shoulders piece. I will be giving it an autumnal feel while also bringing in the food theme. The food creations can be really special. I remember creating a roast beef cake which looked exactly like it would in real life, but when you bite in, it’s oozing chocolate. It messes with your taste expectations but its really fun.” While the creation is now in progress, Karen says one of the most nerve-wrecking moments will be getting it on site in one piece. Check out her live classes which are watched across the world on www.rosesandbowscakery.com.
Karen Keaney.
Karen Keaney.
Uniforms
One of the more interesting conversations that is on the agenda at the Theatre of Food is chefs’ uniforms, for women. This will feature beside a fashion show of ethically-made Irish chefswear for women chefs. Chef Caitlin Ruth is the lady calling for a little more fashion in restaurant kitchens saying: “For too long, women’s chef gear has been simply men’s gear with the odd dart.” She has commissioned a range of chef’s gear from designer Ali Wheeler and hopefully the topic of more female chefs raising the bar of Irish food will also be on the agenda.
Other Electric Picnic highlights include:
Andy Noonan of Fowl Play and The Big Grill will be demonstrating a live fire feast inspired by South American techniques.Bryan McCarthy will be foraging for cocktails.JR Ryal, head pastry chef of Ballymaloe House will reveal the secrets of Ballymaloe’s famous dessert trolley.
The Ultimate Smokasa burger.
The Ultimate Smokasa burger In our summer edition of Irish Country Living Food, we served up the Ultimate Smokasa burger with John Relihan. At the Big Grill Festival two weeks ago, it was one of the most popular items on the menu, with over 4,000 sold. With the last few days of the barbecuing left, this is the burger to end the summer.
2 brioche buns
4 slices of butter lettuce
6 slices of pickled gherkin
Pickled jalapeno, handful
360g Irish beef, divided into two burger patties
2 slices of Monterey jack4 slices smoked streaky bacon
1 beef tomato, sliced
For the baste:
60g butter
50g rosemary, chopped
50g thyme, chopped
For the chipotle mayo:
100g chipotle sauce
300g mayonnaise
For the chipotle ketchup:
100g chipotle sauce
150g ketchup
For the guacamole:
2 whole fresh ripe avocados, peeled and de-stoned
2 limes, squeezed
2 tbsp olive oil
½ red onion, peeled and finely diced
20g fresh coriander, chopped
20ml Sriracha sauce
Salt and pepper, for seasoning
Method
1. First prepare your sauces. For the chipotle mayo, mix together and whisk until fully combined. Repeat the same method for the chipotle ketchup.
2. Prepare your guacamole by placing the avocado in a mixing bowl. Add the juice of the limes and the salt and pepper. Using a fork or a masher, smash the avocado and combine until smooth. Then drizzle in the olive oil, red onion and coriander. Combine again.
3. Heat the barbeque until you have achieved a medium heat and the coals are white, making sure it is clean before you start. Add a little oil to the grill so the meat doesn’t stick.
4. While the grill is heating, create a herb brush (see top tip). Then melt the butter by placing a metal pot onto the heat.
5. Place the burger on the grill and leave until one side is cooked and the meat gives way from the grill. Once you turn the burger, baste a little using the herb brush and butter and continue to baste anytime the burger is turned. Cook to above 75°C.
6. Place the bacon on the grill and cook to above 75°C.
7. Place the brioche bun on the grill and lightly toast.
8. Now it’s time to build the burger. Place the brioche bun on the plate and smother each side with chipotle mayo. Layer with the lettuce, tomato and gherkins.
9. When burger is cooked, place the cheese on top to be melted, followed by the crispy streaky bacon.
10. Place the burger on the bun and spread the guacamole on top. Top with the Sriracha sauce and chipotle ketchup and complete the build with the top of the brioche bun.
Top tip
Baste your meat with a herb brush. Turn a wooden spoon upside down, surround the handle with sprigs of rosemary, thyme and sage, tighten with string or twine.
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