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There are worse places nearby.

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" Hi Joker"

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Nasty stuff about Kilkenny

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The shooting suspect has been named locally as Evan Fitzgerald from Portrushen Upper near Kiltegan, Co Wicklow

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Mr Fitzgerald was 22 and had an address at Portrushen Upper, Kiltegan, Rathvilly, Co Carlow, close to the border with Wicklow

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I love how the news reports always have to mention that somebody had a leg injury when they fell while running away :man_shrugging:

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I’d say that’s the most exciting thing to happen in Carlow since Doc Haughney and his pal got caught trying to carry a dead man in to collect his dole.

15 Likes
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Or Kathryn Thomas doing a feature for the RTE guide :man_shrugging:

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Probably the craziest first post in the history of TFK :man_shrugging:

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I’m not sure this is a Nugent

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This may affect plans to annex Carlow

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Since this mind.

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Graiguecullen is pretty bad alright. Carlow pawned it off to the Queen’s County back in 1926.

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Well, I’m rumblin’ in this JCB
I’m five years old and my dad’s giant sitting beside me
And the engine rattles my bum like berserk
While we’re singin’, “Don’t forget your shovel if you want to go to work”

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Undercover gardaí supplied Carlow gunman with firearms and ammunition, Oireachtas hears

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I’m sorry what?

They gave him a real live gun and ammo and then arrested him for posession of them, and released him on bail?

Am I following this correctly?

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Is this like Deliveroo but for guns?

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So. Let me get this straight. A bunch of woke, virtue signalling simpletons hired a police chief with a history of handing out weapons to the wrong sorts of peoples. Then he hands out weapons to the wrong sorts of people?
Take over from here, grok

Quail Surprise

Description: A delightful dish featuring tender quail breasts stuffed with a savory mushroom and herb filling, wrapped in crispy prosciutto, and served with a rich red wine reduction. The “surprise” lies in the burst of flavors from the stuffing and the crispy exterior.

Servings: 4

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

For the Quail:

  • 8 boneless quail breasts (about 4 whole quails, deboned)
  • 4 slices prosciutto, thinly sliced
  • 1 cup cremini mushrooms, finely chopped
  • 1 small shallot, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • Toothpicks or kitchen twine (for securing)

For the Red Wine Reduction:

  • 1 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 1/2 cup chicken or quail stock
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tbsp unsalted butter
  • Pinch of salt

For Serving (Optional):

  • Mashed potatoes or roasted root vegetables
  • Fresh parsley, for garnish

Instructions

  1. Prepare the Stuffing:

    • Heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium heat.
    • Add shallots and garlic, sautéing until translucent (about 2 minutes).
    • Add chopped mushrooms and thyme, cooking until mushrooms release their moisture and turn golden (about 5-7 minutes).
    • Stir in parsley, season with salt and pepper, and set aside to cool slightly.

  2. Prepare the Quail:

    • Pat quail breasts dry with paper towels and season lightly with salt and pepper.
    • Place a small spoonful of mushroom stuffing in the center of each quail breast.
    • Fold the breast over the stuffing to enclose it, then wrap each breast with a slice of prosciutto to secure the stuffing. Use toothpicks or kitchen twine if needed to keep the prosciutto in place.

  3. Cook the Quail:

    • Preheat oven to 375°F (190°C).
    • Heat remaining 1 tbsp olive oil and 1 tbsp butter in an oven-safe skillet over medium-high heat.
    • Sear the wrapped quail breasts, seam-side down, for 2-3 minutes until the prosciutto is crispy and golden. Flip and sear the other side for 1-2 minutes.
    • Transfer the skillet to the preheated oven and roast for 8-10 minutes, or until the internal temperature of the quail reaches 165°F (74°C).
    • Remove from oven, cover loosely with foil, and let rest for 5 minutes.

  4. Make the Red Wine Reduction:

    • In a small saucepan, combine red wine, stock, balsamic vinegar, honey, and Dijon mustard.
    • Bring to a simmer over medium heat, stirring occasionally, and reduce by half until the sauce thickens slightly (about 10 minutes).
    • Remove from heat, whisk in 1 tbsp butter, and season with a pinch of salt.

  5. Serve:

    • Remove toothpicks or twine from the quail breasts.
    • Plate the quail on a bed of mashed potatoes or roasted vegetables, if desired.
    • Drizzle with red wine reduction and garnish with fresh parsley.
    • Serve immediately for the best texture and flavor.

Tips:

  • Sourcing Quail: Quail can be found at specialty butchers, some grocery stores, or online. If boneless quail breasts are unavailable, ask your butcher to debone them or use whole quails and adjust cooking time.
  • Make-Ahead: The stuffing can be prepared a day in advance and refrigerated. Assemble the quail just before cooking.
  • Wine Pairing: Pair with a medium-bodied red wine like Pinot Noir to complement the rich flavors.

Enjoy your Quail Surprise, a perfect blend of elegance and bold flavors!

1 Like
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Gun used in incident to kill himself was a rifle hed gone on to rob from a neighbour while on bail. Not same gun they’d snared him with

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Sold him the gun in some form of a “sting” operation by looks of it