Pop-Up @ Ubh, February 2019
Following on from successful Pop-Up’s last year, I took over Ubh Café for the latest Kinneagh Kitchen Pop-Up Restaurant on Saturday last. We served a full house a three course meal in the intimate café in the centre of Newbridge. After a busy day prepping, we opened the doors at 7.20 when, unbeknownst to us inside, a little queue had developed on the street. Diners came in, relaxed and ordered wine before we started serving at 7.45.
Sourdough and Dips
For starter I served “Sourdough with Dips” – homemade sourdough and focaccia with a selection of dips on a bed of salad. Hummus, Whipped Goat’s Cheese, Yoghurt with Harissa and Kale and Walnut Pesto were presented on sharing platters. I massively overestimated the amount of bread required and am currently making my way through about five loaves of sourdough – luckily it doesn’t go off too quick!
A couple of months ago, I developed a Braised Featherblade of Hereford Beef recipe for Irish Hereford Prime. A cold February evening was the perfect time to serve such a dish and it was joined on the plate by Buttery Mashed Potato, Roast Carrots, Kalettes and a Red Wine Jus. The beef proved a little difficult to serve – it was quite literally falling apart as I was trying to lift it from the tray. Not such a bad thing though!
North African Vegetable Stew
The vegetarian main course was something I have been developing for quite awhile. My North African Style Vegetable Stew has been served in my house with numerous different ingredients and components and works quite well with almost any mix of vegetables. I had planned on serving roast romanesco on top but organic romanesco couldn’t be had and so I served kalettes instead. The entire dish was topped with a delicious Yoghurt, Preserved Lemon and Coriander dressing.
Nigella’s Chocolate and Olive Oil Cake
Following on from mains, I served Nigella’s wonderful Chocolate and Olive Oil Cake (although I like to use extra virgin olive oil rather than the standard olive oil in the recipe). I paired it with creme fraiche spiked with the zest and juice of organic blood oranges – perfect to cut through the rich chocolate cake.
To finish, we served a choice of Ubh’s house roasted coffee or Barry’s loose leaf tea.
There are lots of people to thank – first up to those who helped on the night. Ali who decorated, taste tested and worked with Katie on the floor while Lorna was a wonderful help in the kitchen – helping with all of the plating, washing up and even making the teas and coffees at the end. A massive thank you is also due to Emma at Ubh for allowing me to use the space and providing invaluable advice and support. Thank you to all of the producers who supplied ingredients:
Tennyson at Irish Hereford Prime for the Beef Featherblade.
Dominic and Hilda at Castleruddery Organic Farm for all of the vegetables.
Eilín at Anna’s Dairy for the Goat’s Cheese.
Emma at Ubh for the coffee.
Febvre Wines for the wine.
In attempting to keep the evening as a celebration of our locality – I also put together a playlist of Kildare musicians to act as backing music. You can check it out on Spotify here.