An Garraí Glas is a small farm of 1.5 acres established by Aonghus Ó Coistealbha in 2013. His father, grandfather and great grandfather were blacksmiths and now a small farm shop sits on the site of the original forge.
The land was never subject to high intensity agriculture and no vegetables had been grown there since the 1990s. Since 2013, the land has been rejuvenated and farmed in an organic and chemical-free way. Being based in Connemara, the land is rocky and does not allow for the use of tractors, which means no oil is being burnt.
Describing themselves as market gardeners, An Garraí Glas provide a prime example of regenerative agriculture.
Attila Galambos is a chef at Michelin one-star Aniar in Galway
Salt-baked beetroot, salted black radish, goat’s cheese, damson vinaigrette
For the pickled Chioggia beetroot:
1 Chioggia beetroot
300g white wine vinegar
For the salt-baked beetroot:
1 whole beetroot
250g plain flour
250g wholemeal flour
200g sea salt
For the salted black radish:
1 whole black radish or a bunch of baby radish
Fine sea salt
For the goat's cheese:
200g Galway Goat Farm goat's cheese
50g fresh chervil
Fine sea salt
For the damson vinaigrette:
50ml Wildwood Vinegar barrel aged damson vinegar
1 tbsp Newgrange gold cold pressed Irish rapeseed oil
Fine sea salt
1 For the pickled beetroot: Slice the beetroot very thinly on a mandolin or with a sharp knife. Combine the vinegar, water, sugar and bring to the boil. Pour the pickle over the beetroot and let it cool down.
2 For the salt-baked beetroot: Combine the dry ingredients and the water in a bowl and make a dough. Roll the salt dough out evenly to 2cm thick on a work surface. Lay the beetroot in the middle and cover it with the dough completely.
3 Bake the beetroot in the oven at 175 degrees for one hour until completely cooked. Let it cool down to room temperature and remove the salt dough. Slice the beetroot very thinly with a knife or mandolin.
4 For the salted black radish: Slice the radish very thinly and season it with salt, let it cure for a few minutes until it softens.
5 For the goat's cheese: Chop the fresh chervil finely and place it in a bowl with the goat's cheese. Whisk together and season it with fine sea salt.
6 For the damson vinaigrette: Place all ingredients in a bowl, whisk together and season with fine salt. You do not need to whisk hard, as that will emulsify the vinaigrette.
7 To finish: Place the salt-baked beetroot and the rest of the components on the plate and dress it with the damson vinaigrette. Add the goat's cheese and finish the dish with some fresh chervil and water cress.
Kitchen Cabinet is a series of recipes for Food Month at The Irish Times from chefs who are members of Euro-Toques Ireland, in support of Ireland’s food producers. #ChefsMeetProducers