78 | kitchen garden

escapades | 79

ore and more people are turning to growing their own fruit and vegetables, not just for economic reasons, but also because they then know exactly how their food has been produced and, when they get into it, they actually find it a very comforting and rewarding pastime. Nor do you need acres of garden to grow your own - miniature varieties of many common vegetables and fruits are now available to grow from seed yourself or buy as seedlings so you can even do it in window boxes, on a patio or paved area! One of the easiest and most reliable ways to grow your own is in a raised bed and Jonathan Harty of HartyCulture in Tullyroan, Co. Armagh is a specialist in making raised beds of all sizes to suit any garden.

Ill raise you a garden! ...says Jonathan

effort and space requirement. Being raised, the beds make gardening more accessible for all and are easier on the back. Maintenance and harvesting is done from the pathways, reducing soil compaction and mess. The growing medium drains better and warms up faster, an advantage in our climate, and it is deep enough for root crops. The confined area lends itself to more intensive growing, a plus when space is at a premium. With minimal digging required, soil structure is maintained and weeds are suppressed, as dormant seeds and roots remain undisturbed. Fir is most commonly used, being sustainable, local and the hardest of the soft woods, said Jonathan. Our timbers are not pressure treated, as this is done with toxic chemicals, which can leach into the soil to be absorbed by the crops. Instead we treat our timbers with natural linseed oil, which waterproofs the wood and is inexpensive, though it must be reapplied regularly to protect the wood and keep it from rotting over time.

Edible return on investment

crop sown, if you want. From our own polytunnels we can provide seed and seedlings, determined by availability, seasonality and desirability. Growing food is natural and good for all. Raised beds make gardening easier, can be started at any time of the year and our advice, assistance, experience and expertise is available to all, added Jonathan. We know that every garden can be a success and to ensure that, we offer seasonal support, suggested crop rotations and an edible return on your investment!

Enchanting Enniskillen
I
have to admit that as a staycation tourist I tend to follow the same rules of many others who live in Belfast, with my automatic preference for weekend trips lying firmly in Newcastle, the North Coast and Donegal. I had never really considered Enniskillen as a weekend away destination before, as the long drive across Northern Ireland had always seemed like it would eat into my valuable free time. However, with the new dual carriageway from the end of the M1 to Ballygawley the journey time has been significantly cut down and I picked up my travelling companion and we reached our destination in less than an hour-and-a-half. That destination was the Belmore Court and Motel on the edge of Enniskillen. Our idea of a motel has been very much influenced by the content of American films as rather soulless places for the down-at-heel or criminals on the run, but I can assure you the Belmore is far removed from that image!

Flavours Rebecca Kincade kicks off Escapades, a regular feature exploring some of the food, drink, hospitality and tourism treats on offer around the north of Ireland on a short break.
complimentary WIFI, flat screen TVs and disabled access rooms. Terry goes out of his way to exceed customer expectations and his efforts have been rewarded, with the Belmore Court rated by business travellers as the number one place to stay in Northern Ireland on Trip Advisor.

Helpful and welcoming

Exceeding customer expectations

Natural and inexpensive

Jonathan explained what its all about: A raised bed, which can be built on any surface, is a confined structure in which organised growing and optimal harvesting can be achieved with minimum

Optimal harvest, minimal effort

Raised beds can be any size, shape or height (for seated gardening!) and their sides fabricated from many different materials. However, HartyCultures standard raised bed is rectangular and, for ease of access, no more than 4 feet wide. We can make them from brick, recycled plastic, hardwoods such as Cedar, Oak or Spanish Chestnut but, for cost effectiveness, Douglas

To find out more about raised beds or to arrange a free site visit, contact Jonathan Harty on +44 (0)28 3885 2864, 07903 525 008 or email info@hartyculture.com.

All systems grow!

We advise that the beds have surrounding pathways, for they get regular traffic. Paving slabs or Turfprotecta grass matting is recommended. Typically cardboard is then placed on the grass (to kill the weeds) before the growing medium is added. If the beds are being built on hardcore, a membrane is used, he explained. Each full size bed requires approximately 1.5 tonnes of top soil and organic matter, which we try to source locally and test for suitability. Inclusive in all pricing is your first

For all your gardening needs

HartyCulture also creates sensory herb gardens, living willow structures, raised beds for seated gardening, potatoes in car tyres, fruit corners and mushroom logs, as wel as building polytunnels, rabbit fencing, wormeries and offers a garden clearance service, et cetera. So, whatever your gardening ideals may be, HartyCulture can supply, design and install everything required for enjoyable growing and successful reaping.

The term motel actually refers to a place offering bed and breakfast but without a bar or restaurant. We chose it because the rooms looked great on the internet and we wanted to sample the fare around Enniskillen without feeling obliged to eat at our place of residence plus, the Belmore offers an optional package that includes an evening meal in a choice of three local establishments. Owned and managed by Terry McCartney, the Belmore Court and Motel was inspired by the travels of his father along the famous Route 66 in the US. Two years ago Terry undertook an extensive project to extend the accommodation provision, paying particular attention to requests from his customers for

While having a brief chat to Terry during our stay he made it clear that he places huge importance on customer service and this was apparent from the moment we arrived to check in. The reception

Our double room in the Belmore Court was spacious and comfortable August/September 2011 FLAVOUR

80 | escapades

escapades |
Chocolate Cheesecake. The chef at Caf Merlot trained with Neven Maguire at the renowned McNean Bistro in Blacklion and creating impressive desserts is his speciality. Thankfully he did not let us down and each mouthful of this personal favourite of mine completed our delicious meal in an appropriate fashion.

81

As I drove out of Enniskillen I couldnt help but reflect on the standard of the tourist attractions, the impressive scenery, the quality of the food and overall welcoming nature of the citizens of the town. This is one place that demonstrates the true meaning of good, honest Northern Irish hospitality and I will definitely go back.
staff could not have been more helpful and welcoming throughout the duration of our stay and were always on hand to offer useful information about the best places to eat and tourist attractions in the surrounding area. Our double room in the Belmore Court was spacious and comfortable with a modern interior. Small gestures, such as his and hers clothes hangers, were apparent throughout and showed the level of interest that the venue takes in providing for its customers. Each room has been individually decorated by Terrys mother, Caroline McCartney, while impressive photographs of local attractions taken by Terry, as well as paintings by his sister, are hung throughout the rooms, foyer and breakfast area. After unpacking and having a relaxing cup of tea in our room we decided to walk the short distance, approximately ten minutes, into the centre of town to find out what was on offer. As we read several menus on our walk one stood out as too tempting to ignore and in the end it was very easy to decide on Caf Merlot on Church Street for our evening meal. cellar for the famous pub upstairs, Blakes of the Hollow. The vaulted ceiling and archways give it great character, yet the room is spacious, but with nooks and crannies to allow for a more private dining experience. The evening menu is reasonably priced and the selection of dishes is mouth-watering to say the least. We began by sharing a delicious starter of Garlic and Herb Toasts as the menu has a great variety of to share choices, which lend themselves brilliantly to begin. It was just what was required to settle us into the holiday spirit. However, having heard recommendations for the Risotto of Rabbit & Saffron, Crab and Prawn Fritter and seeing the Goats Cheese Gnudi on the menu it was very difficult to choose. For our main meals we selected on the Kettyle Charred 10oz Rib Eye with Home Cut Chips and the Slow Roast Belly Pork with Potato Wedges and Dips - both perfect with our wine choice of a bottle of Barolo Lean Rivetto. The pork is a speciality of Caf Merlot and must be tried, while the Rib Eye was cooked to perfection. The proper chunky chips were also a treat and provided the perfect accompaniment to an enjoyably gluttonous main course. Dessert in this restaurant is an experience not to be missed either and again we shared, this time opting for White

A fantastic atmosphere

As we were leaving the restaurant the sound of traditional Irish music was flowing from Blakes of the Hollow above Caf Merlot. The session, which takes place every Friday evening from nine until midnight, tempted us in to enjoy the fantastic atmosphere in the oldest bar in Enniskillen. With its 125th birthday coming up, this pub has big plans for the year ahead and owner Pat Blake told us that he is looking forward to the packed calendar of events. Blakes of the Hollow is one of only two pubs in Northern Ireland to have a listed interior, the other being the Crown in Belfast, and from the moment you enter it is an extremely interesting place to be. The original Victorian tiled floors, front bar, traditional seating, series of snugs and open fire all add to the homely style and behind the bar large sherry casks, which were used to mature whiskey, form prominent features. Collectors items of rare drinks are displayed behind the bar - alas, theyre too valuable for quaffing!

The best of bacon

Potty for Belleek!

A mouth-watering menu

Taking the narrow corridor off the main street we descended the stairs into what used to be the wine

Saturday morning started with a Continental breakfast in the motel, during which we were able to read through the leaflets on various local attractions, which are available from reception. With the weather slightly on the dubious side we looked at indoor options, settling on a picturesque drive out along the shores of Lough Erne to Belleek Pottery. The tour around the Pottery was extremely interesting and interactive. Watching the potters at work really allowed us to see the level of skill that is required to create each product and showed us what has made Belleek so popular the world over. With a shop, museum and tearoom all located at the factory we were able to spend a few hours there before jumping in the car again, complete with beautiful, home-made chocolate muffins from the caf.

We returned to Enniskillen in the early afternoon to check out the town, which offers many great shops to stimulate some retail therapy. However, having heard from so many people about the famous Fermanagh Black Bacon I had to call in to Pat ODohertys Fine Meats on Belmore Street. With a constant steam of people through the doors, this butchers has a bustle about it like no other. Knowledgeable and friendly staff are on hand to answer any meat related or cookery questions and good quality products on display seduce you from the moment you walk through the door. I managed to have a brief chat with Pat as I was purchasing some of his bacon and, in those few minutes, the absolute passion he

has for his trade was apparent. With excitement, he told me about a new beef product he will be launching in the autumn time that will undoubtedly reach the same levels of fame and acclaim as his black bacon, sausages and puddings, so watch this space! Discovering why I was in town, Pat also kindly agreed to share one of his black bacon recipes with Flavour readers (see page 71). They should really whet your appetite for an authentic taste of Fermanagh!

Spoilt for choice

That evening, and in keeping with the very relaxed day of activities, we availed of one of the Belmore Courts partnerships with local eateries. The four star Westville Hotel is less than two minutes walk from the motel and a three-course meal in the bar

was included in our room rate. The hotel has only recently opened and the modern dcor is well thought out and inviting. There was a great buzz in the bar from the moment we walked in. The cocktail list temporarily distracted us from the food menu but with refreshing Cosmopolitan and Mojito in hand we felt in a much better position to give it our full and undivided attention. The menu at the Westville gives you exactly what you want and expect from a bar meal. Comfort food prevails and we were certainly spoilt for choice with the extensive selection of starters and main courses. Opting for the Chicken Wings and Seafood Chowder to start, we found both to be very tasty. Our main courses didnt disappoint either, with the Southern

FLAVOUR August/September 2011

August/September 2011 FLAVOUR

82 | escapades
Fried Chicken served with stuffing, bacon, mashed potatoes and vegetables in keeping with the local home style of hospitality which we were by now getting used to in Enniskillen. My friends selection of a Bookmakers Sandwich did evoke a case of food envy from me as I saw how amazing the strips of steak on garlic ciabatta looked when it arrived. We once again completed our meal with a shared dessert of the warm chocolate brownie served with fudge sauce and vanilla ice cream - however, I think my definition of shared in this instance is somewhat questionable. I do like my chocolate!

Pat ODohertys End of Summer Salad with warm Black Bacon and balsamic vinaigrette
Serves 6

escapades |

83

IngredIents
500g organic green salad 3 Granny Smith apples, sliced thin 400g Cashel blue cheese, crumbled 200g walnuts, toasted and chopped

For the vInaIgrette

250g bacon lardons 125ml Balsamic vinegar 2 cloves garlic, chopped finely sprig fresh Rosemary, finely chopped 100ml olive oil For someone who enjoys their food as much as I do it was almost too much to handle! Reining myself in slightly I decided not to let the eyes too big for my stomach situation happen and my companion and I both selected the Farmhouse Ham and Montgomery Cheddar with Fried Onion Sandwiches, which were made up while we waited, with the freshbaked olive bread still warm and soft. A packet of Sean Altemeyer Milk Chocolate Champagne Truffles were to act as our picnic dessert and proved to be deliciously melt in the mouth. While based in Enniskillen, this chocolatier uses a German recipe that will certainly have me driving back to Russell and Donnelly to pick up some more.

Food and wine lovers dream

In typical Northern Irish style the day that we had to drive home the sun decided to split the heavens and the temptation to spend a bit more time in Fermanagh got the better of us. On our walk through the town on Saturday we had spotted a fantastic place to get food for a picnic on Sunday and so, following a lie in and a late breakfast, we set off up the town once more. Russell and Donnellys deli, bistro and wine shop on Darling Street is a food and wine lovers dream. The delicatessen has an amazing selection of freshly made sandwiches, cured meats, bruschetta spreads, flavoured oils and vinegars, jams and preserves, local farmyard and European cheeses and artisan chocolates.

Picnic in the park

With a wide variety of wine and beers on offer it seemed a pity not to sample one of the local products and, as I was designated driver, my friend chose a bottled beer from the Inishmacsaint micro-brewery, which is based in the hills above Derrygonnelly. This beer is brewed with the finest natural ingredients using traditions followed by Irish monks centuries ago. The overall verdict was that this wheat beer was more similar to those made in Germany or Switzerland, rather than Ireland. With the car suitably laden with luggage, gifts and food, we headed out to the National Trust owned Castle Coole for a wander round the grounds. Unfortunately we didnt have time to tour the beautiful 18th

century mansion, but its setting in a stunning wooded landscape park proved ideal for just sitting in the sun and enjoying our picnic. As I drove out of Enniskillen later that day, after what had been a thoroughly relaxing stay, I couldnt help but reflect on the standard of the tourist attractions, the impressive scenery, the quality of the food and overall welcoming nature of the citizens of the town. This is one place that demonstrates the true meaning of good, honest Northern Irish hospitality and I will definitely go back to try all of the activities I missed out on this time. And yes, I can confirm that the Fermanagh Black Bacon, which I had for breakfast in Belfast the next morning, was every bit as good as I had been told to expect!

Method
1. Fry the bacon in the olive oil on medium heat for 10-15 minutes until crispy. Remove the bacon from the pan and place in a small bowl. 2. Add the garlic and rosemary to the pan and cook for an additional two minutes. Remove the pan from the heat and stir in the Balsamic vinegar and the bacon. 3. Season with salt and black pepper and keep the vinaigrette warm until ready to serve. 4. Wash and dry the salad leaves thoroughly. 5. Arrange the salad leaves on a serving plate and sprinkle the cheese, walnuts and apples on top of the leaves and on the plate. 6. Dress with the vinaigrette and serve immediately.

Chefs Tip
To keep the vinaigrette warm, place it in a glass or stainless steel bowl, cover it and place in a warming oven. Alternatively, place in a water bath.

For more details on all the activities and attractions, places to stay and eat in the Enniskillen area visit www.fermanaghlakelands.com

WIN your very own escapade to

courtesy of The Belmore Court & Motel in association with Flavour
To enter the draw to win 2 nights bed and breakfast for 2 people in a superior or twin room at the Belmore Court, Enniskillen, simply answer this question...

enchanting Enniskillen

What is Fermanagh Black Bacon?

Bacon has been a staple in Fermanagh for centuries. Most families kept a pig or two and cured their own bacon to keep them going over the winter. Many people had their own little twists and ingredients, but generally speaking, most bacon was cured by hand by rubbing salt directly onto the fresh meat. This is dry curing, where the ingredients penetrate the meat naturally, drawing out moisture and any impurities, so preserving the meat. Different ingredients used in the cure, combined with different breeds and types of pig, give different bacons a distinctive taste and character. It is this ancient method of curing, which takes up to three months to complete in temperature controlled conditions, that Pat ODoherty has recreated in Fermanagh Black Bacon, using his own secret mix of herbs and other ingredients. The result is bacon that tastes like bacon should taste and bacon that doesnt ooze a nasty scum when cooking!

Who makes Fermanagh Black Bacon?

Send your answer, together with your name, address and contact telephone/email to Enniskillen Escapade Giveaway, Flavour Magazine, 48 Corcullentragh Road, Portadown, Co. Armagh, BT62 4EP or complete your competition entry on www.yourflavour.co.uk. Closing date for entries 30th September 2011. For terms and conditions, see page 97.

www.yourflavour.co.uk

August/September 2011 FLAVOUR

FLAVOUR August/September 2011

August/September 2011 FLAVOUR