My love for Lassi knows no bounds. I’d sooner have a Lassi over a milkshake, and of course they can be sweet or salty but always delightful.
It is currently Mango season, so I’m getting beautiful mangoes in my organic veg box regularly. And just like pears, rarely do they arrive in perfectly ripe condition, so there is an element of waiting for the perfect moment of peak ripeness. Use up the mangoes we must do, and having them in a Lassi is one of my favourite ways to enjoy them!
We are blessed in West Cork to have Gloun Cross Dairy on our doorstep (more or less, West Cork is bigger than you might think!) I adore their milk, their cream and their Buttermilk too. It’s proper stuff, thick and full of goodness with just about the most perfect texture for Lassi making! Because its February, and because our immune systems are screaming for sunshine and warmth, (still a good few weeks away yet), I added organic, whole turmeric root here. It helps to boost the golden, sunshiny colour, but also is a great immune booster, good for the gut and to help ward anyway any nagging aches and pains with its anti-inflammatory properties. Despite its colour, it’s not sweet, but earthy in flavour, so a little goes a long way!
I added West Cork honey for some additional sweetness and goodness, and a little spritz of fresh lime juice just to enliven the natural acidity in the buttermilk to make the whole thing sing. Your blender does all the work for you, making this a perfect fuss free breakfast drink that sings of the warmer, sunnier days to come!
Time saving tip: keep ready to use frozen mango in your freezer, and simply add two handfuls to the blender!
Ingredients (makes 1 Lassi):
1 ripe mango, peeled and chopped;
2 cm piece of fresh turmeric root, peeled and grated (wash hands afterwards to prevent staining);
150ml of fresh Buttermilk;
2 tsp raw honey;
Spritz of fresh lime juice;
Place everything into a blender. Blend on high for 2 mins (or more if your blender is less powerful), ensuring everything has been well blended.
Pour into a glass and consume with glee!
Talking of mangoes… Dianne Jacob won the MFK Fisher award for her essay, The Meaning of Mangoes. Have a read of it HERE.
If you liked that, you might be interested to know that Dianne will be coming to West Cork in October this year to co-host a food writing workshop and food tour with yours truly called Food With a Story to Tell. Full event information and online booking can be found HERE …
A Food Writing Workshop and Food Tour in West Cork with Dianne Jacob and Kate Ryan … COME WITH US!
When: 8th – 11th October 2020
Where: The Celtic Ross Hotel, Rosscarbery, West Cork, Ireland
Early Bird Offer until 31st March 2020 – BOOK TODAY
Food with a Story to Tell is a writing workshop and food tour taking place over four days in the bread basket of Ireland: West Cork, with US-based award-winning food writer, Dianne Jacob, and West Cork-based food writer and local tour guide Kate Ryan.
Home to 70% of Ireland’s artisan food producers, West Cork is on the south-westerly edge of Ireland on the Wild Atlantic Way. It is a fertile and creative space where pioneers of food culture have created some of the most revered produce in Ireland and on the global stage.
An intimate grouping of food writers, from all backgrounds and different stages of their writing life, will be immersed in a workshop and food tour over four days packed with culinary inspirations. Our days will combine guided writing sessions by award-winning food writer Dianne Jacob with tours and meals organised by local guide and food writer Kate Ryan.
“Guests will visit local artisan food producers, dine on sumptuous gourmet lunches and dinners, take time to enjoy the glorious scenery and beaches of this coastal community,” says Ryan, who curates food tours of the area. “The tastes, sights and stories of the food we will connect with, the landscape surrounding us and the tales from the people we meet will be channelled into our writing. The goal is to discover or develop a writing voice through food, as storytellers.”
As well as workshops, there will be excursions, lunches and dinners each day and free time to enjoy the local area, or simply to write using what guests have learned and experienced.
About the Workshop and Food Tour
Inspired by beautiful views from Warren Strand beach and the Atlantic Ocean, the group will explore the importance of storytelling in food writing through instruction and workshopping. The excursions, chefs and food producers have been selected not just for the quality of food they produce, but also because of their rich story. There are lineages stretching back generations; stories of a different life before the pursuit of creating artisan cheese or growing organic vegetables; and seasonal plates to eat, layered with flavour and texture.
“Through these experiences, the workshops will guide our writers on how to find their authentic writing voice through personal essay and first person writing. We will develop the importance of story in food writing,” says Dianne. “The group will be small, affording plenty of time to write, talk, explore and gain insights from Kate and I as well as the group. Time spent together, whether around the workshop table or the dinner table, provides opportunity to share stories, absorb the atmosphere and environment, and consider how those experiences shape what and how we write.”
Attendance includes a private half-hour consultation with each instructor providing a one-on-one opportunity to discuss writing and career goals. At the end of the food writing workshop and tour, participants will leave with improved writing skills, a better understanding of the importance of story in food and how to use it, and practical, inspiring advice on pursuing their own writing projects.
In addition to the writing workshops and private consultations, we include:
A private dinner on our first evening, complete with drinks pairings
A visit to a nearby dairy farm with an orchard and bee hives where we will enjoy lunch made with produce from the farm;
Dinner in a local restaurant that regularly wins plaudits for its hyper-local food ethos and minimal waste;
A visit to one of the greatest of all Irish food producers for an exclusive tour of its award-winning cheese and charcuterie production, organic vegetables, drinks and world-renowned knife-making, (acclaimed Argentinian chef Francis Mallman cited these as the best knives in the world), with smorgasbord lunch;
Dinner in a Michelin-starred restaurant where the Head Chef will take us on a seasonal culinary journey with a multiple-course tasting menu designed around nature.
“Food with a Story to Tell” Food Writing Workshop and Food Tour includes all workshop sessions with food writing instruction, 2 personal consultations, 2 lunches, 3 dinners (one in a Michelin-starred restaurant), a selection of drinks (alcoholic and non-alcoholic) served with meals, 2 excursions and round-trip transportation to those excursions.
The Early Bird offer of €1300 per person is available only until 31st March 2020. After that the fee is €1500 per person.Accommodation is not included, but a special group rate is available for guests wishing to stay at Celtic Ross Hotel. Personal travel costs are also not included.
There is only space for 15 students, so people are encouraged to sign up quickly to ensure their seats as places have already begun to fill.
Dianne Jacob is the author of the multiple award-winning book Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Memoir, Recipes, and More (Da Capo/Lifelong Books). She is also the co-author of two cookbooks with Chef Craig Priebe: the national award-winning The United States of Pizza (Rizzoli, 2015) and Grilled Pizzas & Piadinas (DK Publishing, 2008).
As a freelance writer, she has written for Lucky Peach, The Washington Post, and Gastronomica. Her 2016 essay “The Meaning of Mangoes,” was the grand prize winner of the M.F.K. Fisher Awards for Excellence in Culinary Writing from Les Dames Escoffier International. It also won Best Essay from the Association of Food Journalists, and was included in Best Food Writing 2016.
A former journalist and publishing company editor-in-chief, Dianne is a full-time writing coach, author, and freelance editor. Her well-known blog Will Write for Food is aimed at writers and covers trends, issues, and techniques. Dianne has spoken and taught at events and workshops around the world for more than a decade, including in London, Dubai, Vancouver, Turkey, France and Australia.
About Kate Ryan
Kate Ryan is a freelance food writer based in West Cork, Ireland. Originally from Bristol in the UK, Kate grew up in a family growing their own food, cooking from scratch and making the most of seasonal gluts. She studied Law at Bristol University, but kept returning to her dual passions of food and writing until, in 2014, Kate established Flavour.ie as a way to share her food experiences in West Cork.
In 2017, Kate was commissioned to write The Artisan Food Guide to West Cork as a resource for others to connect with food producers in the region and re-establishing close connections between grower and eater.
In 2019, Kate was invited to become a Member of the prestigious Irish Food Writers Guild.
As well as writing for a number of Irish publications, both online and print media, Kate also creates experiential food adventures, fully immersive tours and events that highlight the central theme of her writing and Flavour.ie to bring people together over great local food.