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It’s with mixed emotions that we announce the closure of Yew Tree with our last trading day being the 31st August.@yew_tree_terenure. Lovely lunch

yew_tree_terenure

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  • It’s with mixed emotions that we announce the closure of Yew Tree with our last trading day being the 31st August.
    After careful consideration, we have made the difficult decision to cease operations. With so many costs spiralling out of control, we simply cannot keep the doors open any longer. While this marks the end of our lovely business in Terenure, we are so proud of what we have accomplished together. We have made many friends and built great relationships with the people of Terenure. We’ve created so many memories that we will always treasure. A huge thanks to our staff and suppliers for your loyalty and trust it has meant everything to us. Thank you all for being part of our journey, and we hope to see as many of you as possible before the 31st.
    Máire & Geoff ❤️ ❤️2d
Posted on

It’s with mixed emotions that we announce the closure of Yew Tree with our last trading day being the 31st August.@yew_tree_terenure. Lovely lunch

yew_tree_terenure

•

454 likes

  • It’s with mixed emotions that we announce the closure of Yew Tree with our last trading day being the 31st August.
    After careful consideration, we have made the difficult decision to cease operations. With so many costs spiralling out of control, we simply cannot keep the doors open any longer. While this marks the end of our lovely business in Terenure, we are so proud of what we have accomplished together. We have made many friends and built great relationships with the people of Terenure. We’ve created so many memories that we will always treasure. A huge thanks to our staff and suppliers for your loyalty and trust it has meant everything to us. Thank you all for being part of our journey, and we hope to see as many of you as possible before the 31st.
    Máire & Geoff ❤️ ❤️2d
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Anna and Angela hit it off😁 😂 😀 fun,food in Belmullet as Anna makes a mussels sandwich – Anna’s Big Irish Food Tour

https://www.instagram.com/reel/DGng30aCGw-/?igsh=MWhzcHoxNGd5Yjk1eQ==

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Darina Allen and Rory O’Connell’s Christmas Mincemeat recipe passed down in Myrtle Allen’s family for generations #Ballymaloe

Here are three delicious options, the first is the classic Mincemeat recipe passed down in Myrtle Allen’s family for several generations. Of course, it contains suet so it’s moist and juicy and best eaten hot. The second, Emer Fitzgerald’s Mincemeat is vegetarian, it doesn’t include suet or butter and is also gluten free. The third, Brandy Mincemeat, does not include suet either, but does have butter.

Ingredients

  • 2 cooking apples, e.g. Bramley Seedling
  • 2 organic lemons
  • 450g (1lb) beef suet (see P.00)
  • pinch of salt
  • 110g (4oz) candied citrus peel (preferably homemade)
  • 2 tablespoons Seville orange marmalade
  • 225g (8oz) currants
  • 450g (1lb) sultanas
  • 900g (2lbs) Barbados sugar (moist, soft, dark-brown)
  • 62ml (2 1/2fl oz) Irish whiskey

Method

Makes 3.2 kilos approx. Makes 8-9 pots.

  1. Core and bake the whole apples in a moderate oven, 180°C/350°F/gas mark 4, for 30 minutes approx. Allow to cool. When they are soft, remove the skin and pips and mash the flesh into pulp.
  2. Grate the rind from the lemons on the finest part of a stainless steel grater and squeeze out the juice and stir into the pulp. Add the other ingredients one by one, and as they are added, mix everything thoroughly.
  3. Put into sterilized jars, cover and leave to mature for 2 weeks before using. This mincemeat will keep for a year in a cool, airy place.

A Simply Delicious Christmas with Darina Allen and Rory O’Connell is on RTÉ Player now. Recipe taken from ‘A Simply Delicious Christmas’ published by Gill Books.