Listowel Thread

Bob Dylan Fan

For those of you interested in Organic Food here is a bit of Info about a person in the area who produces good quality cheese

Beal Organic Cheese
Listowel | Kerry

Organic Artisan Cheese Maker

‘God’s own country’; that’s how Kate Carmody describes the area in North Kerry where she’s lived for twenty odd years and she’s got a point. You’d be hard pressed to better the natural beauty and superb views from her farmhouse, located up the hill from Beal Strand’s golden beach, five miles from Ballybunnion. Stand outside her front door, breathe in the sea air and enjoy the sight of dolphins leaping over the bough of a sailboat heading ocean bound from the mouth of the Shannon.

Kate, who was born and reared in Liverpool and earned her degree at its prestigious John Moores University, followed in her family’s scientific footsteps. She’s a sixth generation chemist and her specialist area is Bio-Chemistry. Cheesemaking is her other love – and came about as a result of marrying an Irish dairy farmer and settling in the north Kerry farmhouse. She began making cheese in 1987 after receiving a cheese press and a book on the subject from her mother, whose aunt had made Wensleydale cheese in Yorkshire. A line in the text said all dairy farmers should make their own cheese, so she set about doing just that, with milk from the farm’s Friesian herd. The first cheeses were created in the farmhouse kitchen, until an outbuilding was converted to a dairy still in use today. In 1997 the farm underwent organic conversion, with full status achieved in 2000. The farm is also GM free and proudly displays its anti GM sign on the wall of the farmhouse. Kate has been instrumental in the anti GM movement in Ireland and is a full time pro-active campaigner for the organic movement.

Raw milk Beal Organic Cheese is a wonderful, creamy, cheddar style crumbly textured cheese, which packs a piquant, fiery explosion of taste that sets it totally apart. It’s made on the farm with summer milk from Kate’s own organic herd, and needs a good nine months to mature before reaching its optimum taste and texture. Newer additions to the range include the Mild Organic Pasteurised Cheddar and Mature Handmade Pasteurised Organic Cheddar, which takes a year to reach its full potential of flavour. Both are made offsite at Newmarket Creamery in north Cork, then aged in the cheese room at the farm.

Contact Details

Beale Lodge Organic Farm
Asdee
Listowel
Co Kerry
+353 (0) 68 41137
Email: cait@eircom.net
Web: www.kerryorganics.ie

Bob Dylan Fan

Heres a good recipe for those of you who want to experiment and go the extra mile and make your own.

Poundlane Sausages

680g (1½lb) Pork Shoulder, lean
225g (8oz) Pork Back or Belly Fat
25g (1oz) White Breadcrumbs
1 tsp Salt
½ tsp Ground Allspice
½ tsp Pepper, finely ground
Fresh-ground Pepper
Dried Sage or Marjoram
Ground Ginger
Ground Mace
Ground Nutmeg
Ground Cloves
Cayenne Pepper
3 metres (9 feet) Sausage Casings
Mince the pork very finely.

The amounts of each of the spices and seasonings depend on personal taste, experiment to discover the quantity that best suits your tastes.
Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
Next fill the sausage cases

Please read my next entry below on the Art of Sausage Making


For those of you that like some Onion flavour, you can add some finely chopped to the recipe, and some extra white pepper for more of a kick, nothing like a good peppery sausage after a night of Guinness in one of our many fine Drinking establishments in Listowel...Enjoy

Bob Dylan Fan

Sausage Making Basics

Sausage Casings

There are basically two main types of casing natural and synthetic.
The natural are often made from the intestines of animals, they are often irregular in size, diameter and strength and come in a variety of forms, often they need to be soaked or otherwise prepared before using.
The synthetic come in a range of diameter sizes and are more uniform in strength, generally they do not need any special preparation.
Where to get them is not that simple, if you can find a local butcher that make their own sausages (not that easy these days), they might be able to supply you.
Some butchers or cook shops will them order for you, the chances are that you will have to buy in commercial quantities though.
You could also try, your local cook-shop Yellow Pages or the web for local manufacturers who might sell you a small quantity.
Alternatively, you could make skinless sausages, by rolling into shape by hand and then giving them a light coating of seasoned flour or breadcrumbs.
Or, make patties from the sausage meat.

Mincing

Cut the meat into cubes small enough to easily fit your mincer or food processor.
For most British and Irish sausages the meat should be minced very finely, but this is a matter of personal choice and the recipe used, once minced it should be refrigerated.

Adding Spices and Flavourings

You can either add the spices and flavourings prior to mincing the meat, making sure that all is thoroughly mixed.
Or, you can add the spices and flavourings after mincing the meat, if you choose to do this, try not to compress the mixture too much.
Once minced and mixed store the sausage meat in the fridge before use.

Stuffing Sausages

If really keen you can buy a range of sausage stuffing machines and kits that will do the job very well, but these are for the enthusiast and a little expensive if you just want to have a first try.
Some of the more expensive food-mixers offer a sausage stuffing accessory too.
One way of stuffing sausages is to use a large piping bag with a wide bored nozzle.
You can also buy a 'stuffing horn' from a good cook-shop, who might also tell you where to find casings too.
If not, the simplest way to start making sausages is to use a funnel, find a plastic one with a tapering spout.
You can then cut the spout at the point where it tapers to the required bore.
Whichever method you decide on, lace the casing into a bowl of warm water to help lubricate it.
Then it is a matter of slipping the casing over the spout and forcing the sausage meat in, (two pairs of hands can be helpful).
A rod or piece of dowelling the same size as the bore of the funnel will help at this stage.
It is important to fill the casing uniformly without air bubbles, as these will fill with fat when cooking and often lead to the sausage bursting when cooking.
Basically, stuffing is a matter of trial and error, but if you are determined it can be done.
You can either twist or tie the sausages into individual links of the required length.

Storage

After making the sausages they will need to be dried slightly before storage or use.
This should be done in a cool place open to the air, a large fridge is ideal, but if yours isn't big enough try stringing them over clothes drying or the back of a chair, that has been prepared with cling film or similar.
Once the casings are dry, you can then store them.
They will keep in the fridge for a few days or can be frozen, in batches (it’s best to cover them with cling film).

boroman

Fair play to you dylan fan, easy known you are a fellow boroman, a good judge of football and a connoisseaur of good food, I think we will rid ourselves of the two other so called chefs.:D

UpTheAshes

In reply to the Pintman, I never had Chicken Shadow Soup but I did have Fairy Sandwiches. They're easy to make. I have the recipe.
On the Ballybunion thread, there are some very nice photographs by A90six on the last page. They are well worth checking out.

Bob Dylan Fan

Boroman, Lets give the other 2 Boys from the Ashes quarter a chance, we don't want them crying themselfs to sleep at night knowing that they failed in offering up some good recipes. Lets give them a Yellow Card for now, but they have to understand the Red Card is around the corner in the Majestic Boro Land waiting to appear.

Bob Dylan Fan

Killorglin Sweet and Sour Pork Stir-Fry (From one of their Chinese Restaurants)

Not traditional by any means, but its served in abundance in Killorglin.
I was told at the end of the Festival the Puck Goat is served this and by the smile on his face he gives it 5 Stars

-1 pound pork tenderloin, cut into bite sized pieces
-1 green pepper, thinly sliced
-1 red pepper, thinly sliced
-1 small onion, thinly sliced
-3 cloves garlic, minced
-2 tablespoons fresh ginger, minced
-some green onions, thinly sliced
-1 cup drained, canned pineapple that is packed in its own juice, not in syrup (save the juice, there should be about 1/2 cup)
-3 tablespoons soy sauce
-1/4 cup sugar
-3 tablespoons apple cider vinegar
-1/4 cup sweet chili sauce
-2 tablespoons corn starch
-1 tablespoon of canola oil

1. In a large, non-stick skillet, heat the canola oil over high heat.
2. When pan is hot, add the pork and one tablespoon of the soy sauce and cook for about 3 minutes, stir frequently.
3. Next, add onions to pan, and cook for a minute, then add garlic and ginger. Cook and stir for another minute. Then add pineapple and green and red peppers and saute all for another 3 minutes.
4. Meanwhile, in a liquid measuring cut (one that will hold at least 2 cups) whisk together the pineapple juice, remaining 2 tablespoons soy sauce, corn starch, sugar, vinegar, and chili sauce.
5. Add the liquid mixture to the pan (after the peppers have cooked for about 3 minutes) and bring to a boil.
6. Stir frequently and cook for a few more minutes, until sauce thickens.
7. Top with green onions and serve. Some people like it served over pasta, for the healthy minded serve over brown rice , white rice is just as good also.

Enjoy

Bob Dylan Fan

Ballybunion Guinness with Mussels

This is an awesome recipe for those who love shellfish. For an added experience use a fresh Baguette to soak up all the juices. Beats a wine based juice any day. I tried this last weekend so I have named it the above to make it a local dish for the area.

Ingredients

Serves 2

* 1 kg of mussels
* 1 can of GUINNESS Draught
* ½ pt of cream
* 5 diced scallions including the green parts
* 3 cloves of crushed garlic
* Salt and pepper
* Generous knob of butter
* Teaspoon of chopped dill

Forget wine, once you've tried mussels with GUINNESS you'll never go back. Perfect in the garden with friends on a summers day and of course cool cans of GUINNESS Draught all 'round.

Into a tall pot with a good lid, put the mussles, scallions, garlic and GUINNESS Draught. Then cover it and cook until the mussels have opened (4 - 5 mins). Then add cream, bring back to the boil and cook for a further two minutes. Add the dill and butter, stir well and serve immediately.
Tip

Bring the pot to the table for a bit more ummphh! When you open the lid, the intense aroma will blow you away. It's mouth watering!

Bob Dylan Fan

If people on here want me to post more recipes let me know, or is this enough for now. I don't want this to turn into a Food Forum.

Hasschu

For old times sake something on Crubeens and Cornish Pasties would be good. At one time they were a staple around the time of the races. I see things have moved on when we now have stir fry in Killorglin. Next we will have Baked Alaska in Ballybunion.

Lovely writer

Church Newsletter

boroman

Congradulations to Mary Cogan who had a fantastic number of people at the launch of her wonderful book of photographic memories at St Johns last night, largest crowd of Cork people seen together since the all-Ireland. The books are selling like hot buns already.

Bob Dylan Fan

Congrats on your Book Launch Mary........fair play to you

Lovely writer

Church Newsletter

Cherry Tree

Well done, Gordon Flannery and all the Listowel contingent in The Kerry Crusaders who took part in the marathon on bank holiday Monday.
The Crusaders were raising much welcomed funds for the Nano Nagle School.
Now that the race is over, we will miss the canary yellow clad runners from Listowel's streets.

Price of a Pint

Bob Dylan Fan wrote: »

Congrats on your Book Launch Mary........fair play to you

Mary,
Beautiful book, well put together,kudos to you.
Amazing changes over the years.
Yet the town still has is charm.

pauloc

Hey everyone
does anyone here have any knowledge of Hannan's bar, I think it might have been called the long bar, the address I have is 13 William st. I think that's next to the Horseshoe Bar.

Lovely writer

Church Newsletter

paddypogue

pauloc wrote: »

Hey everyone
does anyone here have any knowledge of Hannan's bar, I think it might have been called the long bar, the address I have is 13 William st. I think that's next to the Horseshoe Bar.

According to the 1911 Census it states the following

Occupants of no14 William St Listowel

Matthew Hannan 49, Publican Wine & Spirits Merchant
Margaret Hannan 48 Wife
Patrick Hannan 25 Son
Lillie Hannan 18 Daughter
John Hannan 17 son
Josephine Hannan 14 Daughter
Maggie Hannan 12 Daughter
Susie Hannan 9 Daughter

Susie Mc Carthy Step niece
Hannie Enright 16,domestic Servant
hope this info was usful to you.

boroman

Hannans bar can be seen on www.irishoriginals.ie in photograph of lower William St.. After Hannans came Con Guerin and it was he who named it the Long Bar. There may have been another owner for a very brief period between the Guerins and the Dillons. It is number 20 Lower William St. The numbers used in the census were those given by the census people. They started at one end, in the 1911 census no.1 is at Scullys and they continued 2,3,4,5, as far as what is now the Shebeen and what was then Horgans they then crossed over to the other side and started at Brodericks ( Joe Brodericks grandfather). For some reason nos. 8&9 are missing, this could be if houses were empty, the numbers continue up to no. 50, this was Florence O Connors (now Marios Italian restaurant). From there they went down to the bottom of the other side and started the numbers at no. 51, this house was owned by Cains (now Brodericks chemist shop) and so on up the street.
The new numbering system came about after a meeting between the U.D.C. and the Post Office sometime in the 1920s or 1930s, after this one side of each street was given even and the other side uneven numbers.
Years ago when a new apprentice would start at Moloneys Garage he was sometimes send on a number of errands, one might be to go down to Con Guerins for a loan of the Long Bar or else to another business (where the boss of the house had a nickname of bluehead) and to be told get a packet of blueheads.
Oh Happy Days !!

Price of a Pint

Boroman,
The long winter is about to set in.
Roumor has is another quiz is on the cards.
We will need something to do in these coming months.
Are you up to the task again?

boroman wrote: »

Hannans bar can be seen on www.irishoriginals.ie in photograph of lower William St.. After Hannans came Con Guerin and it was he who named it the Long Bar. There may have been another owner for a very brief period between the Guerins and the Dillons. It is number 20 Lower William St. The numbers used in the census were those given by the census people. They started at one end, in the 1911 census no.1 is at Scullys and they continued 2,3,4,5, as far as what is now the Shebeen and what was then Horgans they then crossed over to the other side and started at Brodericks ( Joe Brodericks grandfather). For some reason nos. 8&9 are missing, this could be if houses were empty, the numbers continue up to no. 50, this was Florence O Connors (now Marios Italian restaurant). From there they went down to the bottom of the other side and started the numbers at no. 51, this house was owned by Cains (now Brodericks chemist shop) and so on up the street.
The new numbering system came about after a meeting between the U.D.C. and the Post Office sometime in the 1920s or 1930s, after this one side of each street was given even and the other side uneven numbers.
Years ago when a new apprentice would start at Moloneys Garage he was sometimes send on a number of errands, one might be to go down to Con Guerins for a loan of the Long Bar or else to another business (where the boss of the house had a nickname of bluehead) and to be told get a packet of blueheads.
Oh Happy Days !!

pauloc

Thanks for the info, I have a postcard that my great granduncle sent my great grandaunt in 1915, she must have been working there at the time, it seems to have been called the Long Bar when the Hannon's had it too because it addressed to Matt Hannon, The Long Bar, William St.

Thanks again

listowel8

just got an email from boroman and he sent me a great site that has been reported in the kerryeye the last few weeks.It is www.kennellyarchive.comThere is a good chance that a lot of the members will see themselves making their communion or conformation.I have spent the last few hours looking at it and it would make you emotional just to see all the people that we remembered from our childhood and old classmates.they did a wonderful job with the pictures.

Bob Dylan Fan

What a trip down memory lane. I found a photo of myself making my communion in May 1967. I found many photos which my Dad was in, when the Fire Service got there new Fire Engine in 1959 and also found a photo of my older brother in the old National School in 1955. What a great site.

Tech3

Anyone know why the Abbeyfeale to Listowel road is closed off for?

Lovely writer

Church Newsletter

tominkerry

Cherry Tree wrote: »

Well done, Gordon Flannery and all the Listowel contingent in The Kerry Crusaders who took part in the marathon on bank holiday Monday.
The Crusaders were raising much welcomed funds for the Nano Nagle School.
Now that the race is over, we will miss the canary yellow clad runners from Listowel's streets.

Well I have good news for you, the yellow tops are back training again since last Wed so you will continue to see us with our new 'luminious green' shirts poundding the pavements around the town. Thanks for your kinds words. We had a little celebration last Friday eve so if anyone out there wants to participate, just pop down to the sports centre any wed eve at 7pm - you won't miss us

Lovely writer

Church Newsletter

AnBealBocht

Price of a Pint wrote: »

Mary,
Beautiful book, well put together,kudos to you.
Amazing changes over the years.
Yet the town still has is charm.

Enjoyed the book tremendously. I am enshrined for posterity with Jim C. on p. 105.
Not only is it a joy to read & peruse for oneself, but also it makes a great gift for other ex-pat Listowelites.

AnBealBocht

tech2 wrote: »

Anyone know why the Abbeyfeale to Listowel road is closed off for?

( Sorry, forgive me, the Devil made me do this.)