Monday 6th Feb is a Public Holiday in Ireland, dispatch of orders affected will occur on Tuesday 7th Feb. Dispatch schedule.
Larder 02
Chilled 01
Chilled 02
The Sea Gardener Mushroom & Olive Caponata with seaweed 180ml
Sold OutThe Sea Gardener Mushroom & Olive Caponata with seaweed 180ml
Sadie's Kitchen Comforting Chicken Bone Broth 350ml
€4.50Sadie's Kitchen Comforting Chicken Bone Broth 350ml
Trá Speciality Teas Fruity/Blood Orange Loose Leaf Tea 70g
€5.00Trá Speciality Teas Fruity/Blood Orange Loose Leaf Tea 70g
Currach Single Malt Irish Whiskey Atlantic Wakame Seaweed Cask 700ml
€117.00Currach Single Malt Irish Whiskey Atlantic Wakame Seaweed Cask 700ml
The Lismore Food Company Hazelnut Cinnamon & Raisin Fine Biscuits 150g
€6.95The Lismore Food Company Hazelnut Cinnamon & Raisin Fine Biscuits 150g
Connecting to Nature Annual Pollinator Mix 30g
€14.95Connecting to Nature Annual Pollinator Mix 30g
Janni Bars Dagda Baobab Oil, Lemongrass & Eucalyptus 75g
Sold OutJanni Bars Dagda Baobab Oil, Lemongrass & Eucalyptus 75g
Hampers & Gifts 01
Hampers & Gifts 2
The Discovery Box | Quarterly *4 Boxes* [National Delivery]
€170.00The Discovery Box | Quarterly *4 Boxes* [National Delivery]
Mella's Irish Butter Fudge Salted Caramel Gift Box 300g
Sold OutMella's Irish Butter Fudge Salted Caramel Gift Box 300g
Blue Robin Bakery 7 inch uniced Christmas Cake
Sold OutBlue Robin Bakery 7 inch uniced Christmas Cake
€2.60
Thai kaffir lime leaves (citrus hystrix) is a small thorny bush that has both leaves and fruit that are used extensively in Thai cooking. The flavour of the leaf is unique, but is somewhat akin to lemon. The fruit is a wrinkled bumpy lime with a very strong zest. The Kaffir lime leaves in this pack are freeze dried using a special process that locks in the maximum flavour. However, they do not have the same strength of flavour as fresh leaves, so we suggest using two of these leaves where a recipe may call for one fresh leaf.
How to use these leaves…. In Thai cooking 2/3 leaves are added whole to wet dishes like green or red curry and Tom Yum Soup. When used whole the leaves are rarely eaten but left uneaten in the remaining soup. When chopped finely and added to dishes such as Thai Fish Cakes or Panaeng curry they are eaten and provide a tangy delicious flavour sensation. Add them straight into wet dishes, rehydrate them by steeping in warm water for a couple of minutes before chopping
Once opened keep dark and dry