June 26, 2015
At Inchydoney Lodge and Spa, we take great pride in serving up the best foods that West Cork has to offer. Whether you are dining in our Gulfstream Restaurant or Dune’s Pub & Bistro, we want all our guests to enjoy the taste of West Cork as much as the scenery. One of our favourite partners in this is the Ummera Smokehouse which is located a few miles up the coast near Timoleague.
Under the stewardship of Anthony Creswell, this business has grown since its beginnings in the 1980’s into an internationally renowned supplier of smoked fishes and meats that can be found in restaurants and retailers throughout Europe. Long before then, the seeds of this business and the methods of their smoking were perfected by his father who used to fish the local rivers, the Argideen, the Bandon, and the Blackwater. These years of trial and error led to a practice and method of smoking that is still in use today. The natural flavours and textures of their finest Organic Irish Salmon are brought to mouth-watering heights by the careful curing and smoking over smouldering oak fires.
Like many of our best producers, they have outgrown their beginnings and their new Smokehouse opened back in 2000. There, on the River Argideen, they now produce a variety of smoked products including Smoked Organic Salmon, Organic Gravadlax, Smoked Chicken, Smoked Duck and Smoked Dry Cured Bacon. All of which are free of any artificial preservatives. These are foods tested and tasted over years until only the best and most delicious leave their Smokehouse for destinations all over the world. It is why West Cork is the food capital of Ireland. Local producers like Ummera are attracting the best chefs from around Europe seeking to offer what we offer all year round: The best food from one of the greenest and cleanest environments in the world. Don’t take my word for it though, come down and taste it for yourself. I promise you won’t be disappointed and to whet your appetite, here’s a recipe using Ummera’s delicious Smoked Chicken, paired with a glass of crisp white wine, perfect for the warm sunny weather we are currently experiencing. Enjoy!
Step 1: Preheat oven to 180°C. Spread the pecans over a baking tray. Cook in preheated oven for 5 minutes or until golden brown and fragrant. Remove from oven and set aside for 5 minutes to cool.
Step 2: Meanwhile, to make the dressing, whisk together the mayonnaise, oil, vinegar, chives and honey in a small bowl. Taste and season with salt and pepper.
Step 3: Place the chicken, avocado, apple, celery, rocket and pecans in a large bowl and gently toss to combine.
Step 4: Spoon salad over a platter. Drizzle with dressing and serve immediately.
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