![]() ![]() Few people relish the prospect of sucking a prawn’s head – and I’m not going to suggest you do, at least not today – but this aioli does all the visceral hard work. They are local, landed fresh on our shores, and when they’re delicately grilled, topped with a yielding slice of opaque lardo, and placed in a square, around a pool of aioli that is worthy of an Only Fans page, you need to pay attention. They are not farmed in the southern hemisphere, frozen, shipped a zillion miles and slapped in batter. These are quite different from tiger or king prawns. Neighbourhood: Bone marrow with sourdough flatbreadĭublin Bay prawns (€12) – sometimes called langoustines – are threaded on to four sprigs of rosemary. Yes, the produce is top tier and seasonal, but what you get on this one-pager menu of snacks, small plates and larger dishes is a blast of sheer joy.Ĭomté croquettes (€8) are dabbed with dill emulsion and jalapeno, yielding a warm stream of loveliness beef tartare is mixed with smoked eel on beef-dripping potatoes (€10) and tender sweetbreads, deep-fried in golden breadcrumbs (€15) are, I am surprised to discover, quite happy to be paired with charred corn and onion in a rich sauce punctuated with black garlic. It is sublime.īut worthiness, backstories and tasting menus are not what this food is about. Sourdough starter, which otherwise would have been discarded, brings a distinctive nip to each quarter of the crisp circle of flatbread, waiting to be loaded with the hot, trembling marrow, which is mixed through with a light touch of roast onion, thyme and Coolatin cheese. But cook it for a few seconds too long and the marrow starts to pool and stream away.Īt Neighbourhood, a rather beautiful new restaurant in Naas that opened in December, the bone marrow with sourdough flatbread (€14) is a Flintstones-size chunk, hewn vertically with a cleaver, introduced to a polite level of heat and placed on a folded white napkin in an aesthetic high-low collision. Canons of roasted bone, day-old sourdough toast, and a parsley salad. It’s a much-copied dish, a nose-to-tail icon that has been on the menu at St John since Henderson opened his renowned London restaurant, in 1994. Roast bone marrow drives a resolute Fergus Henderson stake into the ground. And toys, I’ve always wanted to make toys and Christmas is just around the corner.Sometimes you look at a menu and there it is: the money shot. I just have a few more spoons to invent before I get to go home. ![]() While I miss her terribly, I am completely confident that I will be with her again. I am so grateful to Shawn and Neil for continuing to help me make my spoons and for Becky’s excellent customer service. Most of our inventory was in our office so we are still in business, ready to fulfill your wildest utensil dreams. We will be back to making more spoons very soon. We are working hard to reconfigure our main shop to accommodate the tools we were able to save. With the rapid response from our local volunteer fire companies, No one was hurt and we were able to save some of our equipment. Thankfully my daughter was driving to the shop, saw the fire and called 911 immediately. Curiously, it went off again while at that very moment, miles away, a large branch fell behind my original spoon shop, breaking the propane gas line. The next day I brought it back into my home. A week after her passing, while preheating my oven, smoke set off my fire alarm and I threw it outside. The cherry blossoms lasted for over six weeks until Christmas Eve when a storm blew them all away. The evening she passed into the spiritual world, there was a miracle the cherry tree in front of our house bloomed with thousands of flowers this is so Julia. That autumn she was rapidly weakened by cancer. On November 7, 2022, my dear wife Julia died at home painlessly and peacefully in my arms. ![]()
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