Friday, 29 June 2012

Cocktails, Stir-frys &.... Westlife!!!

Saturday 23rd of June... A date we had long been waiting for! Westlife's final concert & a trip to the Big Smoke for the girls. The excitement was paramount in the days proceeding, and we could hardly contain ourselves when the morning arrived.
We struck off to Dublin nice & early, all went smoothly & after a quick turnabout at the hotel, we were ready for action!
We had booked into Saba, on Clarendon Street, not too far from Grafton Street.

http://www.sabadublin.com
 
It is a large restaurant & cocktail bar, that specialises in Thai & Vietnamese food, and most importantly... Cocktails :)
There was a lively atmosphere & a great buzz about the place when we arrived. The staff were friendly & efficient from the get-go, and we did not want for anything for the duration!
The 5 of us were seated in a booth, which was comfy with plenty room, and it was nice to have a bit of privacy. 
We started off with a round of cocktails to whet our appetites... Grapefruit Cosmos & Daiquiri's set us up nicely.
For a starter, I had Sweet Potato & Corn Fritters with a sweet chilli & peanut dip. It was delicious - really light & just enough of it. The others had Hoisin Duck Rolls with leek & cucumber & a hoisin sauce, and Chicken Wings with a soya, honey and sesame glaze & a tamarind dip. Everyone was very happy after that nibble & the mood was jovial to put it mildly.


Wine was next... (having cocktails with dinner would really have been pushing it) 
Saba has a great & extensive wine list. We settled on a carafe of Pinot Grigio & a carafe of Malbec. Thumbs up all round again.
Our main courses arrived soon after our starters were cleared, probably a tad too soon. We would have liked just another few minutes, but I am being a little fussy here.
Our main courses were as delicious as our starters. I had a gorgeous veggie stir fry, with cashew nuts, red chilli & sweet basil. 2 of the girls also had this, one with prawns & the other with beef. And the non-spicy lovers of the group had a mild Massaman Chicken Curry with potato, onions, shallots & peanuts. All main courses were served with steamed rice. Everyone, without exception, really enjoyed the meal... but unfortunately, nobody had room for dessert! 


Overall, our experience in Saba was fantastic. The food is very reasonable, as were the cocktails. We did think the wine was a bit pricey - €21.50 for a carafe. It was delicious though to be fair ;) and had we chosen a house wine, it would have been about €16.50.
I'd highly recommend it & we'll definately be heading back!


After our long & boozy lunch, we headed for Croke Park in a horse and cart...don't ask :) 
And the night continued on with the excessive laughter & mighty craic that had begun in Saba.  
And I'm sure you will be thrilled to hear that Westlife were even more amazing than the lunch... Hurray! 

Sunday, 24 June 2012

Banana Bread...





Oh Wafflers... I've been neglecting you! I do apologise. Things have been fairly hectic... holidays, new job, & have all over country for some reason.
I have had a little time for baking, and after the success of the Avoca Scones, I just had to give the Avoca Banana Bread a go! And I was not disappointed!
You will need one 2lb loaf tin for this recipe, or two 1lb tins. This recipe makes one large loaf or 2 small.


Ingredients:
225g/8oz Plain Flour
1 teaspoon Salt
1 heaped teaspoon Baking Powder
1 teaspoon ground Cinnamon
1 Egg, beaten
75ml/3fl oz Sunflower Oil
A few drops of Vanilla Essence
65g/2.5oz Pecan Nuts, chopped
4 medium ripe Bananas, mashed


Method:
Sift the flour, salt, baking powder & cinnamon into a bowl & stir in the sugar. Mix in the egg, sunflower oil & vanilla essence but do not beat. Fold in the pecans & mashed bananas, using a fork. Again do not beat. Spoon into a lined 2lb/900g loaf tin (or two 1lb tins). Bake in a preheated oven at 180C/350F/Gas Mark 4 for 50-60 minutes, until the loaf is golden brown, and springs back when prodded gently with your finger. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool.


It is delicious on it's own, but I served with some hot raspberries! Yum Yum!
It also freezes well, if you want to make a few at a time.