Organico Bantry

We are delighted with the review we recieved from John and Sally McKenna in the Bridgstone Guide 2007. We have always loved the Bridgstone Guide for the recognition John and Sally give to all the small food business in Ireland, so this review means a lot to us:

‘Rachel and Hannah Dare’s Organico is top-notch, 24 carrot, top-of-their-game. A superb Bakery. Brilliant organic vegetables arranged like a still life. Great wines. A lovely Cafe with an ever-changing roster of local artists, plus lots of PC’s so you can gab away to your friends. Organico is not just a shop, it is a hub of activity and a hive of evergy, and it is one of the stars of the west cork firmament’ (Bridgstone Irish Food Guide, 2007, page 104).’

Thanks John and Sally – we really appreciate your supportive and encouraging words.

I just made a delicious light dinner and would like to share the recipe…the inspiration came from the back of a jar or pate, so it’s not all mine, but I have personalised it. It is a really quick fairly light meal (that kind of depends on how much pasta you serve yourself…) and is a great ’store cupboard staple’). I did use white spaghetti here, with I try not to do too often, but I think the delicacy of the Artichoke Pate needs white pasta. You could substitute parmesan or some other hard cheese for the Cratloe Sheep’s cheese, but personally I like to buy Irish and Cratloe makes a great substitute for parmesan. In my opinion!

Spelt Spaghetti with artichoke, red onion and Cratloe sheep’s cheese

(For 2)

1/2 a Packet of Biona white Hand-rolled Spelt Spaghetti

1/2 Jar of Sunita Organic Artichoke Pate

I large organic red onion

1 medium organic courgette

2 handfuls of grated Cratloe Sheep’s cheese (you could use Parmesan but I love Cratloe Cheeps’s cheese!)

2 cloves of garlic

Olive oil

lots of black pepper

A nice crunchy salad to serve, for example celery, onion, cherry tomato, cucumber and lambs lettuce with a balsamic vinegar/olive oil dressing.

Method: Slice and sweat the onion and garlic in a little olive oil for about 5 minutes, then add the sliced courgette and sweat for a further 5 minutes

Meanwhile boil plenty of slightly salted water and cook the pasta

And make the salad!

Mix the Artichoke Pate and the grated cheese in with the onions, keeping a little cheese for garnishing. Add lots of black pepper fresh from your grinder.

When the pasta is done, combine, and serve immediately. Eat slowly and quietly, and enjoy!

If you make this for more than 2 people, it might be easier to mix in a really large pan or in 2 batches, as the pasta behaves more like fresh pasta than dried and is a bit unwieldy.