Ready Roasted Irish Chickens

There is nothing like the convenience of a cooked chicken after a long day’s work – everything else seems to just fall into place for dinner once you have the bird sorted! Our Ready Roasted Irish Chickens have been marinated in Cornstore Chicken Rub with cayenne pepper, garlic, onion, black pepper, paprika, cumin, tarragon & more. You can order in advance by calling Sasha on 061-609905 - we recommend you book your chicken early in the day as they fly out the door between 5 & 7pm (and are are mostly pre-ordered by then!)

Chickens are €8 each or €15 in a meal deal which includes choice of 2 sides: creamy mash/coconut rice/garlic baby potatoes/med veg/red cabbage/market greens, & choice of: pepper sauce/red wine jus/garlic butter.

Honey & Mustard Glazed Fresh Carved Ham

The classic ham sandwich must be one of Ireland’s favourite lunchtime requests – and now it has gotten even tastier with our great selection of fresh breads and our Honey and Mustard Glazed Ham, freshly carved for your sandwich to-go, try our sourdoughs or baps or wraps. Add your own additional toppings with a choice of cheeses, leaves, veg, dressings/sauce/mustard etc. Tasty and satisfying!

Sourdough Bread – Health Benefits

Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli. The preparation of sourdough begins with a starter made from a mixture of flour and water. As it ferments, sometimes for several days, the starter is refreshed with flour and water, then mixed into the bread dough, which is kneaded and allowed to rise slowly before baking.

Health Benefits of Sourdough: Fermented foods are often lauded for their massive health benefits, including beneficial bacteria to balance your intestinal flora and easier digestion. Lactic acid fermentation not only helps to preserve food but also increases the nutrients available for our bodies.

Sourdough bread preparation improves nutrition by:

• pre-digesting starches, making the bread more easily digestible
• lowering insulin response/improving glucose tolerance
• protecting Vitamin B1 from the damage of the heat of baking
• breaking down gluten, which may result in a bread that gluten-sensitive people can eat
• activating phytase to hydrolyze (dissolve) the phytates, thus freeing up minerals such as:
  • zinc
  • iron
  • magnesium
  • copper
  • phosphorus

Because sourdough leavening works much slower than commercial yeast, the bread dough ends up sitting around longer. The lactic acid creates an ideal pH for phytase activity, which decreases phytates by 62% (compared to 38% in yeast breads).

[Source: http://www.kitchenstewardship.com/2010/03/05/food-for-thought-health-benefits-of-sourdough]