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THURSDAY & FRIDAY 23rd&24th of FEB MENU @FOOD Depot- Gourmet Street Kitchen: Hatch open @8:30am-2pm in Clonakilty West Cork Business Park - NEW! SUPER BOWL-Grilled Tiger Prawns,Asian Slaw,Steamed Rice (GF) - Fragrant Coconut, Squash & Chickpea Curry, Basmati Rice (GF,V) - ADD CHICKEN to the veggie curry - ADD PRAWNS to the veggie curry - O'Neill's Homemade Sausages, Wrap, Zesty Slaw, Crispy lettuce,Relish - Breakfast Ciabatta (Bacon & Egg Salad) - B.L.T . Bacon, Lettuce, Tomato, Aioli on Toasted Ciabatta - Our Baked Granola, Yoghurt, Fruit, Maple Syrup - Freshly Baked Sweet Treats - West Cork Coffee- Americano , Double Espresso - West Cork Coffee- Latte, Cappuccino, Flat White - Hot Coco, Mocha - Freshly pressed Juice (a mix of apple, carrot, lemon, orange, lime)

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SUNDAY 19th of FEBRUARY@ FOOD Depot- Gourmet Street Kitchen: Hatch opens from 12-4pm Courtmacsherry Beach - FIESTA BOX ( O'Neill's Beef Cheeks,Steamed Rice, Pico de Gallo Salsa,Tortilla, Toasted Paprika Almonds, Pink Pickle) - Grilled Tiger Prawns Super Bowl ( Rice, Asian Slaw, Ginger&Sesame dressing) - Roasted Vegetable & Mozzarella Quesedillas Salad Box (V) - Hungarian Beef & Pork Goulash& Grilled Garlic Bread - Grilled Cajun Chicken Wrap, Zesty Slaw, Crispy lettuce, Aioli, Sweet Chilli - Freshly Baked Sweet Treats (Carrot Cake, Double Chocolate Brownie,Magic Slice, Almond, Blackberry & Rasa Slice(GF) - West Cork Coffee- Americano , Double Espresso. Mocha, Latte, Cappuccino, Flat White ... - Hot Coco & Fresh Cream (Our own hot chocolate sauce)

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Great to be back in action #foodtrucks #westcorkcoffee #wintermenu #lovecooking❤️ #bestcustomers #officelunch #insta #wildatlanticway

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16th & 17th of February Thursday & Friday @FOOD Depot- Gourmet Street Kitchen: Clonakilty West Cork Business Park 8:30am-2pm - NEW! Super Bowl Teriyaki Salmon,Steamed Rice,Asian Slaw,Toasted Seeds (Gf) - Roasted Vegetable & Mozzarella Quesedillas Salad Box (V) - NEW! Hungarian Beef & Pork Goulash (Gf) - Grilled Cajun Chicken Wrap, Zesty Slaw, Crispy lettuce, Aioli, Sweet Chilli - Breakfast Ciabatta (Bacon & Egg Salad) - B.L.T . Bacon, Lettuce, Tomato, Aioli on Toasted Ciabatta - Our Baked Granola, Yoghurt, Fruit, Maple Syrup - Freshly Baked Sweet Treats (Carrot Cake, Double Chocolate Brownie,Magic Slice, Almond and Plum Slice(GF) - West Cork Coffee- Americano , Double Espresso - West Cork Coffee- Mocha, Latte, Cappuccino, Flat White - Hot Coco - Freshly Pressed Juice (a mix of apple, carrot, beetroot, lemon, orange, lime)

Hi Folks, hope 2017 is treating you well so far! We'll be sticking to our locations and opening times this year. We'll be open from the 16th & 17th of February in Clonakilty West Cork Business Park as usual from 8:30am - 2pm. Our first Sunday at Courtmacsherry Beach will be the 19th of February 12 -4pm. Will post menu closer to date, see you soon! X

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UPSIDE DOWN PLUM CAKE Ingredients: -6 tablespoons butter, at room temperature, plus extra for greasing the dish -10 plums, cut in half and pitted (peach, pear,apple,apricot, pineapple works too,whatever is in season) -1 and 3/4 cups granulated sugar, divided - 2 large eggs, at room temperature -1/3 cup sour cream -1/2 teaspoon grated lemon zest -1/2 teaspoon pure vanilla extract -1 cup plus 2 tablespoons plain flour -1/2 teaspoon baking powder -1/4 teaspoon salt Icing sugar to serve ( 1 cup = 237g) Method: 1. Preheat the oven to 180 C. Generously butter a 9-inch/20cm glass pie dish round or square and arrange the plums in the dish, cut side down. 2. Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber colour, about 130 C on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.( be patient, caramel takes time) 3. Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined. 4. Pour the cake batter evenly over the plums and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. It shouldn't stick, don't hesitate just flip it over. Serve warm or at room temperature, dusted with icing sugar with vanilla ice cream. Enjoy! D. X

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Our Empanada recipe is simple and instead of frying it, we like to bake it. There are hundreds of versions of it, this one is tried and tested many times and never failed to impress! Give it a go over the weekend! D.X EMPANADA INGREDIENTS: 450g Plain Flour 200g Cold butter cubed 1 1/2 tsp salt 2 eggs lightly whisked 1/2 cup (110ml) Ice cold Water 1 tbsp White wine vinegar METHOD: 1. Place flour, and cold butter into the food processor and blitz until crumbly texture. You can do this by hand rubbing the butter into the flour (much more time consuming) 2. Add eggs, salt to the dough and while the motor running drizzle in the cold water, finally the vinegar. It should gather together into a ball, stop the processor immediately then. 3. Dump the dough onto a double layer of cling film and bring it together into a ball. At this stage if you are using it soon, the resting time has to be minimum 30 mins in the fridge, otherwise you can make this a day ahead and store in fridge until you need it. 4, When you are ready to use and have your filling cooled down, take empanada dough unwrap and cut into half. ( half of the dough makes about 8-10 empanadas, you can freeze the other half of the dough for some other time) On a lightly floured surface roll it out until it is nice and thin about 6mm. 5.Clean down your work surface and have a beaten egg, pastry brush and little bowl of cold water and a fork at hand. Cut your empanadas out with a metal or plastic ring (about 10-12cm in diameter) Place a dollop of your filling into the middle,and just wet the pastry with your finger around the edges, fold it in half making sure the edges are sealed and no air trapped inside. The dough it very flexible, you can stretch it easily but do not over fill your empanadas, less is more in this case! It is a very forgiving pastry, you can re roll the left over pastry and still get great result. Brush it with the egg and using a fork, seal the edges. If you want fancy ones, you can fold the edges over into a lovely pattern, i have tried them both ways but i'm sticking with the fork seal. 6. Bake them on a lined flat tray in a preheated oven at 190C for 22mins, or until golden evenly on top and underneath. Notes: A filling can be a left over stew, pick out the meat pieces and shred it with some of your vegetables, or even a bit of mince cooked down with some onions, garlic, herbs and spices, touch of tomato. My favourite filling is small cubed roasted vegetables such butternut squash,red onions, red peppers, toasted spices and i like adding little feta cubes into the mixture, or even lentils or beans. ( the one on the photo below had roasted squash, onions, toasted cumin, black beans) The most important thing is that your filling has to have some moisture, fully cooked and has to be highly seasoned, When you take a bite you want that filling to sing together with beautiful crisp pastry! Hot or cold it is a wonderful star of a salad box. Enjoy!

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SIMPLE SODA BREAD INGREDIENTS: - 340g Wholemeal Flour - 340g Strong White Flour - 45g Butter softened - 2 tsp Bicarbonate Soda - 1&1/2 tsp salt, 1 tsp pepper - 2tbsp Brown Sugar - 625ml Buttermilk METHOD: 1. Preheat oven to 200C. 2. Mix all ingredients, finally add buttermilk. Pour it into a lined large loaf tin, or 2 smaller ones. 3. Sprinkle with seeds if you like, mine has nigella seeds for savoury flavour.Bake for 45-50minutes at 200C, until golden brown, and skewer comes out clean. Let it cool before slicing. Enjoy! X

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DATE BAR This is an excellent sweet, sticky and crumbly energy boost for the afternoon.It is not a looker, but boy it tastes amazingly moorish! The oats are a fantastic source of slow release energy. Baked like this with butter and pureed fruit, they are very easy to digest.You will keep going back for more and more until the last crumb disappears. INGREDIENTS: - 175g Butter - 175g Soft Brown Sugar - 175 g Plain Flour - 100g Organic Oats - 1/2 tsp grated nutmeg and 1/2 tsp ground cinnamon - 1/2 tsp baking soda - 200g Dates pitted chopped up roughly - 250ml Water METHOD: 1. Line 20cm x 20cm square cake tin with greaseproof paper 2. Place water and dates in saucepan and bring to a simmer. Cook for about 10minutes on low heat until date mixture is very soft and thick stirring occasionally. Remove from heat and allow to cool to room temperature. 3. Sift flour, baking soda and spices into a mixing bowl, add sugar, oats, and mix well. Add the butter and rub in. 4. Press half the oat mixture into the base of the tin. Spread date mix over this then sprinkle/cover this with the rest of the oat mixture. Press gently. 5. Bake in centre of the oven for 40 mins or until golden brown 6. Allow to cool completely in the tin then cut into bars and serve. It is great to freeze for later time once you slice and place in airtight container. Oats: Oats help to lower cholesterol and reduce the risk of heart disease. Excellent for stabilising blood sugar – which is also why they can be so good as a running fuel. High in fibre and antioxidants. Dates: Dates are one of the very best ingredients for muscle development. They are very effective in a whole variety of ways including: help with abdominal conditions, heart problems. Rich in fibre, minerals and vitamins B and K. Superb for all round health due to containing calcium, iron, magnesium, oil, potassium and much more. Overall, very effective for a balanced and healthy diet.

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While we are away just thought i pop a few of our favourite recipes here for you to try out! Our top favourite winter smoothie: We call it a "good morning green goodness" It is really quick to make and will keep you energised, full and satisfied until lunch! You need one of those magic bullet things to blitz all these ingredients: - 1 very ripe large banana - 1 ripe mango - handful of spinach& kale - 1 lime juiced - water until the line on your bullet Blitz for 20-30 seconds, enjoy!

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New Year's Day @ Courtmacsherry Beach. Thank You all for braving the wind and cold. One of our talented (seriously talented) customer did this sketch for us, capturing the moment... what can we say? It is simply amazing! See you all in February! X

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SUNDAY NEW YEAR'S DAY 1st of JANUARY 12-4pm COURTMACSHERRY BEACH Hope we can catch you under the hatch as we are stepping into another year and more deliciousness! This will be our last day before we take a break, we will be back open as usual from mid February.