From a cooperative weaving mill founded in 1732 on the banks of the Avoca River in Wicklow, to a thriving handweaving business in the 1970s, to a collection of popular and well-loved food markets and cafés started in the 1980s, Avoca is one of the most recognizable names in Ireland. Now with thirteen shops, including at Powerscourt House, the brand has led a revolution in Irish crafts and has become a champion of seasonal, locally sourced ingredients showcased in a modern but accessible way in their food offerings. Enjoy these examples.
ROOT VEGETABLE & RED LENTIL SOUP
SERVES 4 to 6
2 tablespoons butter
1 large white onion, chopped
2 sticks celery, chopped
3 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 small, sweet potato, peeled and chopped
1/2 butternut squash, peeled and chopped
1/2 small chilli, deseeded (optional)
1/2-inch piece fresh ginger, peeled and chopped
5 cups vegetable stock, plus more if needed
1 spring fresh thyme, plus more for garnish
6 ounces orange lentils, well rinsed
2 to 3 tablespoons heavy (whipping) cream, plus more for serving
Salt
Ground black pepper
1. In a large saucepan over medium heat, melt the butter. Add the onions and celery; cook for 3 to 5 minutes, or until soft but browned. Add the carrots, parsnip, sweet potato, squash, chili (if using, and ginger. Cook, stirring occasionally, for 5 to 8 minutes, or until vegetables are coated. Add the stock and thyme. Cook, covered, for about 30 minutes, or until the vegetables are tender. Add the lentils; cook for 8 to 10 minutes longer, or until the lentils are cooked through. Remove from heat; let cool for 10 to 15 minutes.
3. Working in batches, transfer the soup to a food processor or blender; purée until smooth (or purée in pot with an immersion blender). Return the soup to saucepan; thin with additional stock, if needed. Season with salt and pepper. Bring soup to simmer; stir in cream.
4. To serve, ladle soup into bowls. Swirl in additional cream, if desired; garnish with thyme. Serve with Cheese Soda Bread.
CHEESE SODA BREAD
MAKES 1 LOAF
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
2 cups buttermilk
4 ounces grated cheddar cheese
1. Preheat the oven to 350ºF. Coat a 9-inch loaf pan with nonstick baking spray with flour.
2. In a large bowl, sift together the flour, baking soda, salt, and sugar. Make a well in the center; stir in the buttermilk. Mix well; stir in the cheese. Transfer the mixture to the prepared pan; smooth the top. Run a knife down the center of the bread to help rise evenly.
3. Bake for 40 minutes. Remove the pan from the oven; remove the bread from the pan. Return the bread to oven; bake for 10 to 15 minutes longer, or until a skewer inserted into the center comes out clean. Invert cake onto a wire rack; let cool completely before cutting into slices. Serve spread with. butter.
DUCK LIVER PATE WITH APRICOT, CRANBERRY & PISTACHIO
SERVES ABOUT 20
This fruit-studded paté is as impressive as a starter for an elegant dinner party as it is for a casual picnic. Serve it with your favorite chutney and crusty bread.
4 ounces dried apricots, chopped
4 ounces, dried cranberries
4 ounces, dried prunes, chopped
*4 ounces smoked duck breast, chopped
Scant 1 cup port
20 ounces butter, divided
3 garlic cloves, crushed
Small bunch fresh thyme sprigs, leaves removed
20 ounces duck liver
1 baguette, sliced, for serving
1. In a large bowl, combine apricots, cranberries, prunes, duck, and port. Cover; let soak overnight.
2. In a large skillet over medium heat, melt 8 ounces of the butter. Add garlic and thyme; cook for 2 to 3 minutes, or until garlic is soft but not browned. Add duck liver; cook for 4 to 5 minutes, or until cooked through. Remove from heat; let cool.
3. Transfer to a food processor. Add remaining 12 ounces butter, diced; process until smooth. Drain fruit mixture; stir into liver mixture.
4. Line a 9-inch loaf pan with plastic wrap, about 4 inches longer than pan (to cover paté). Spread liver mixture into pan; smooth top. Cover with plastic wrap; refrigerate overnight.
5. To serve, cut paté into slices and spread on bread.
*Smoked duck breast is available in the U.S. from specialty food stores such as d’Artagnan (dartgnan.com)
RHUBARB & ELDERFLOWER CRUMBLE
MAKES 6 CRUMBLES
This springtime dessert allows the rhubarb to stand on its own with only a little sweetening help from elderflower cordial. Both the crumble and filling are made separately and only need to be assembled and reheated at serving time. Serve the crumbles in individual ramekins topped with whipped cream or vanilla ice cream.
For the crumble
2 cups flour
8 ounces butter, cut into small pieces
3/4 cup (packed) light brown sugar
1 cup Irish oatmeal
1/2 cup chopped hazelnuts
1 1/4 cups flaked almonds
For the rhubarb
1 1/2 pounds rhubarb, cut into 1-inch pieces
3/4 cup sugar
1 teaspoon vanilla
2 tablespoons elderflower cordial
Zest of 1/2 lemon
Whipped cream or vanilla ice cream, for serving
1. Make the crumble. Preheat the oven to 325ºF. Line a baking sheet with parchment paper.
2. In a large bowl combine the flour, butter, brown sugar, oatmeal, hazelnuts, and almonds. With your fingertips, rub the mixture together to form small clusters. Spread out on the prepared pan.
3. Bake, stirring every 5 minutes, for 35 to 40 minutes, or until browned and crisp.
4. Make the rhubarb. In a medium saucepan over medium heat, combine the rhubarb, sugar, vanilla bean paste, elderflower cordial, and lemon zest. Cook, stirring once or twice, for 8 to 10 minutes, or until the rhubarb is tender.
5. To serve, spoon fruit into six 4-ounce ramekins; top with the crumble (freeze leftover crumble in Ziploc bags). Serve with whipped cream or vanilla ice cream, if desired. (To make ahead, assemble fruit and crumble. Reheat in a 325ºF oven for 10 to 15 minutes).
