Brownies catering dublin

Independent Taste Tests

We have been awarded the highest score when judged between similar products in independent taste tests with our Chocolate Brownies and our Lemon Drizzle Cake.

Taste Test – BROWNIES (Irish Independent 10/8/17) Katy McGuinness

8/10

‘This homemade-looking brownie from The Butler’s Pantry comes as a generous square topped with a layer of chocolate icing. The texture is good, but our tasters would have preferred a darker chocolate flavour.’

Taste Test – LEMON DRIZZLE CAKE (Irish Independent 17/8/17) Katy McGuinness

8/10

‘This generous loaf-shaped classic drizzle cake looks like the one that your granny makes – if you are lucky enough to have a talented-in-the-kitchen granny. You could pass this off as homemade, with its crack down the middle and random ribbons of lemon zest by way of decoration. The sponge is good and lemony, soaked in syrup and clearly made with butter.’

Bloomsday 2017

Bloomsday is a commemoration and celebration of the life of James Joyce, during which the events of his novel Ulysses set on 16 June 1904 are relived.

“I want to give a picture of Dublin so complete that if the city suddenly disappeared from the earth it could be reconstructed out of my book.”
James Joyce

What’s on in Dublin villages on Bloomsday 2017

SANDYCOVE

After a week of celebration, on Friday 16th James Joyce Tower & Museum will open early (8.00 am) to allow visitors to start the day as Stephen did – at the Sandycove Martello Tower.

There will be a terrific line-up of events including readings by Bryan Murray from ‘Ulysses’, Caitríona Ní Threasaigh will come back to perform during the day and, of course, there will be lots of chat and craic throughout.

Hamper filled with a selection from our new summer menu to be won – drop into our Sandycove shop and enter to win (no purchase necessary)

RATHGAR (birthplace of James Joyce)
From 2pm-7pm a troop of actors will perform 7 mini-scenes in different venues in the village.
Readings from Ulysses at The Rathgar Bookshop and The Vintry. Wine and Gorgonzola at The Vintry around 4pm.
AIB Rathgar and The O’Brien Press hosting a reception from 6pm.
Lemon Tarts served at The Butler’s Pantry.

SANDYMOUNT (the area that Joyce returns to in three episodes of Ulysses)
Dublin City Council are providing a marquee on Sandymount Green with readings from 10.30am
Tastings will be brought to the Green by The Butler’s Pantry

BLACKROCK
http://blackrock.ie/event/bloomsday-in-blackrock/
“A Play on Ulysses” on Bloomsday at the Village Cross 6-7.30pm, bringing drama, humour and music straight to the heart of Blackrock.

La Collina – A Flavour of Tuscany

Perched on top of one of the many rolling hills of Tuscany some 40 kms south-west of Florence sits the medieval village of Cerreto Guidi. It was here that the famous Medici family came to hunt wild boar in the 16th Century, establishing a grand villa around which the village grew. The wild boar and the forests in which they roamed have over time been replaced by vineyards and the olive groves from which this oil is produced.

The link with Cerreto Guidi was established in the course of one Irishman’s quest to know the area of his father’s birth and upbringing in a nearby town, thereby squaring the circle of life in so many ways. The village and its surrounding countryside make wonderful wines and almost all the vineyards also make a small amount of artisan first press extra virgin olive oil. Cerreto Guidi is now well known to many Irish because of its pivotal location for access to all the famous Tuscan landmarks as well as its wonderful Tuscan cooking, fine wines and especially its stunning olive oil.

TASTING NOTES:
This olive oil is typically harvested from November to mid-December. The olives used are multi-coloured when picked and range in shade from dark blue to yellow-green. The early harvested olives are more pungent and spicy while those harvested later give a smooth buttery flavour. The final product suggests a flavour of roasted artichokes and almonds together with a hint of green leaves rounding to a mild peppery finish.

This Tuscan olive oil is so distinctive in favour that you’ll just have to taste it yourself to know the difference. Use it to bring out the flavours of pastas, salads, vegetables or just simply spread on warmed ciabatta bread already rubbed with a garlic clove… wonderful!

BRUSCHETTA
The classic bruschetta with the aroma of garlic, is the perfect way to enhance the many layered flavours of a good extra virgin olive oil and there is no better companion for barbeques and starters all’Italiana!

Ingredients: 2 slices of bread from a white loaf | clove of garlic | extra virgin olive oil | salt
Preparation: Cut the bread into thick slices about 1cm (half inch) thick. Toast it or grill on the BBQ. While still warm, rub the garlic clove on one side of the toasted bread. Add a pinch of salt. Drizzle generously with extra virgin olive oil. Serve warm. Enjoy!

INSALATA CAPRESE
Nothing could be simpler than this recipe named after the island of Capri (Naples). The secret is to use the best quality ingredients you can find.

Ingredients: 2 large ripe tomatoes | a buffalo (or cow’s milk) mozzarella | extra virgin olive oil | a few basil leaves | oregano | salt
Preparation: Slice the tomatoes and the mozzarella about quarter inch thick. Arrange them on a plate, overlapping them. Scatter with basil, according to taste. Drizzle with extra virgin olive oil. Add a pinch of salt and a sprinkle of oregano. Enjoy!

A career with The Butler’s Pantry

With the opening of our newest shop in Raheny, and future plans for growth, as well as ongoing recruitment for our shops, we are looking to recruit a number of positions in our Kitchen in Bray.

We are now looking to appoint a Baker & Pastry Head Chef, a Baker and a Pastry Chef to join our current Kitchen Team.

As well as these openings, we also have the opportunity for any budding Bakers to complete an apprenticeship in our Artisan Bakery.

We are looking for candidates who wish to work with premium product, where attention to detail is key. Ongoing training, professional and Management development is also provided for all positions.

Apply now if you want to work with an Irish company that makes fresh food, by hand, and from scratch in our own kitchens daily.

Please send your CV to roisin@thebutlerspantry.ie

Wild Irish Foragers & Preservers

Wild Irish Foragers & Preservers, a 5th generation family farm strive to recreate a taste of the past with recipes from a bygone era using only what is foraged from nature in the woodlands, meadows, hedgerows and boglands on and around the farm. All the farm’s products are handpicked and handmade in small batches to ensure the magical taste and quality of working in harmony with nature’s bounty.

Traditionally used as ‘drinking vinegars’ to quench thirst other suggested ways to use are:

– Mix with oils for dressings, water for drinks and spirits for cocktails.
– Add to mayonnaise, hummus, yogurts for flavours of the wild.
– Mix with water and sip with cheese as ‘Shrub Shots’.
– Use as flavouring in baking.
– Make ‘wild’ marinades.
– Enjoy with ice-cream or drizzled over fruit.
– Create the ultimate ‘Cheeseboard Shots’ when mixed with sparking water and sipped with cheese.
– For extra health benefits take 1 tsp in water as required (see info boards or ask www.wildirishforagers.ie)

SUGGESTIONS:

Use up yesterday’s sourdough or the like by simply cutting the bread, dampen with a little water, spring half cupful of Honeysuckle or Wild Rosehip Shrub along the bread, sprinkle a few light herbs and pop into the oven on a high heat for 5 mins.

Mix 1 part Shrub with 1 part sparkling water. Pour into little shot cups and place on your cheeseboard. Take a bite of cheese and a sip of Shrub Shot and enjoy the combination of flavours. For a refreshing drink mix 1 part Shrub to 8 parts water.

Chop an avocado into small pieces into a bowl and add half capful of your Shrub of choice. Stir and leave for 2-3 mins to allow the avocado to soak up the flavours. Add the rest of your salad ingredients. Toss and serve.

SALAD DRESSING RECIPE
2 tbsp Wild Irish vinegar shrub of choice
4 tbsp rapeseed oil
1 tsp Dijon mustard
Pinch brown sugar
Sea salt and black pepper

THE WILD HIPS TODDY!!!

1 ounce Tullamore Dew Whiskey (you can also try Dark Rum or any whiskey of your choice)
2 teaspoons fresh lemon juice
1 tablespoon pure honey
1/4 teaspoon of Wild Irish Foragers Shrub (preferably Wild Rosehip Shrub)
1/4 cup hot brewed tea
Lemon slice

Put honey, lemon juice and the Shrub in a warmed mug. Add hot water or hot tea and stir until the honey has dissolved. Add the whiskey or rum, stir then finish with a lemon slice.
The acid from the Shrub brings out all the flavours of the toddy without making it taste too sweet. Using black tea instead of plain hot water really makes this toddy stand out

WILD & HERBAL HOT TEA
Pop the kettle on to boil, and pick out your favourite mild herbal tea. Add the tea bag to each mug you’ll be serving, and pour 6 ounces of hot water over the top. Let steep for 3 minutes, then remove tea bag and stir in about 2-3 tablespoons of our Wild Shrub. Taste, & add more Shrub if you would like more of a “kick”.
12 ounces water
2 bags of Camomile/Mild Mint/Fennel tea (or any herbal tea of your choice)
4-6 Tablespoons of Wild Irish Foragers Shrub (any Shrub of your choice from our Shrubbery range)

Our Wild Shrubs make a delicious alternative to coffee or hot tea when stirred into hot water.

SIMPLY SHRUB
Just add 1oz of your Wild Irish Foragers Shrub to 6-8 oz. of hot water
Example: 1oz of Honeysuckle Shrub, 6/8 oz. of Hot water. Stir the Shrub into the water & pour into your flask or mugs. For a “zapped” Hot Toddy add a shot of brandy or your favourite tipple

WILD & WARM
4oz Apple Cider, 1 oz. of Wild Irish Foragers Shrub, 1 oz. Fresh Orange Juice, half ounce of Fresh Lemon Juice, I Cinnamon Stick
Combine all the ingredients in a saucepan & heat until simmering (stirring constantly). Pour into your flask & seal. Rum or brandy can also be added to this punch per your own preferred taste

WILD IRISH RUGBY
1 tsp of All Black tea, 8 oz. of boiling water, 1.5oz of Wild Irish Foragers Shrub (works with any of our Shrubs), I slice of lemon.
Steep tea & slice of lemon in boiling water for 5 minutes. Strain into flask, add shrub & shake or stir & then seal

WARM THE COCKLES
2oz of Wild Irish Foragers Shrub (works well with any of our Shrubs)
4oz of Red Wine
2 oz of Orange Juice
Half ounce of Lime Juice
1 teaspoon of brown sugar
Combine all ingredients in a saucepan & heat until sugar is dissolved stirring all the time. Pour into flask & seal