Cavistons Food Emporium

Cavistons Food Emporium Over 65 years in Glasthule village providing quality food & service
Voted Best Food&Drink Shop 2016

Our new takeaway offering, Cavistons Seabar is open Thursday-Sunday from 3pm. You can order to collect by phoning 01-280...
01/10/2021

Our new takeaway offering, Cavistons Seabar is open Thursday-Sunday from 3pm. You can order to collect by phoning 01-2809245 or online at https://www.cavistonsseabar.com/

What a day we had....A very special tour of Dublin and beautiful Wicklow on the vintage Bloomsday Bus. Music, readings, ...
15/06/2021

What a day we had....
A very special tour of Dublin and beautiful Wicklow on the vintage Bloomsday Bus. Music, readings, good food and company.

A special thanks to all who helped make the day so special The Powerscourt Distillery The 5 Star Merrion Hotel in Dublin
Mitchell & Son Wine Merchants
Micheál Martin
Jack and Jill Children's Foundation
Vintage Fleet_
Italicatessen Ltd

A simple omelette with mixed mushrooms is so nourishing and nutritious 🤤••
21/05/2021

A simple omelette with mixed mushrooms is so nourishing and nutritious 🤤
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Scallops are the perfect fast food. These meaty morsels of sweet flesh with a hint of the sea take no more than 4-5 minu...
04/03/2021

Scallops are the perfect fast food.
These meaty morsels of sweet flesh with a hint of the sea take no more than 4-5 minutes to pan-fry to perfection.
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Pan-fried mackerel in an oatmeal crust with a salsa verde. This is actually an old traditional way of cooking mackerel i...
30/01/2021

Pan-fried mackerel in an oatmeal crust with a salsa verde. This is actually an old traditional way of cooking mackerel in Ireland. The fillets have a naturally oily flesh and the oatmeal crust adds a lovely contrast. Salsa verde works really well with this as well.
All you need to do is brush the mackerel fillets with melted butter, then coat with oatmeal flakes before frying in olive oil for 2min a side or until the oat crust is lovely and golden.
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This yummy citrus cod is heading onto the oven now.. 🤤On a bed of pre-roasted fennel, topped with quick pickle shallots ...
25/01/2021

This yummy citrus cod is heading onto the oven now.. 🤤
On a bed of pre-roasted fennel, topped with quick pickle shallots (in this amazing Riesling wine vinegar), smashed olives, green chillies, orange and lime zest and juice + olive oil. It'll need about 20-25 min in the oven.
If you haven't already - this Riesling vinegar is a must in everyone's kitchen!
It's very elegant and delicate with fruity notes, fine acidity and a silky body. Its 12-month stay in French oak gives it subtle toasted notes and a very balanced structure. You could even use it in fruity desserts.
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A simple Bolgnese made a bit more fun with the pasta shells and some stringy melted Raclette cheese that we had left ove...
13/01/2021

A simple Bolgnese made a bit more fun with the pasta shells and some stringy melted Raclette cheese that we had left over from the new years eve..
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HAPPY NEW YEAR EVERYONE!Hope 2021 will be kind to us all 🙂Anyone else having cheese fondue tonight? 
31/12/2020

HAPPY NEW YEAR EVERYONE!
Hope 2021 will be kind to us all 🙂
Anyone else having cheese fondue tonight?



Wishing you all a Safe and Happy Christmas 🎄
24/12/2020

Wishing you all a Safe and Happy Christmas 🎄

Candy cane Caprese anyone? ••
22/12/2020

Candy cane Caprese anyone?

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A tender butternut squash cooked until sticky, stuffed with a chestnut, cranberry and mushroom mix and baked again as a ...
16/12/2020

A tender butternut squash cooked until sticky, stuffed with a chestnut, cranberry and mushroom mix and baked again as a roll. Tie it up with string and serve as the main piece for a plant-based and gluten-free roast dinner or ad a side with your christmas turkey.

Here it goes:

1 large butternut squash, halved (don't deseed yet)
Olive oil
Salt and pepper
Filling:
100g quinoa
100g mushrooms, chopped
3 garlic cloves, crushed
2 sprigs fresh thyme
1 sprig fresh rosemary
100g cooked chestnuts, chopped
50g dried cranberries
1 tbsp tamari

Preheat the oven to 180°C and line a baking tray with parchment paper. Rub the squash halves all over with olive oil, salt and pepper. Roast cut side up for 30-40 minutes until tender and the outside is crisp. Take out of the oven.

Meanwhile, make the filling. Cook the quinoa according to instructions (we like adding a teaspoon of Organic Vegetable Bouillon to the boiling water). Heat a frying pan with 1 tbsp olive oil and add the mushroom and garlic. Fry for 10 minutes until really soft and all the juices have been released. Add in the fresh thyme, rosemary, chestnuts and dried cranberries.

Scoop out the seeds from the squash and discard them. Scoop out some of the flesh to make a larger cavity but leave a good edge of squash. Mash the flash with a fork and add into the mushroom frying pan with the cooked quinoa and tamari sauce. Season with salt and pepper. Stuff the filling into both halves of the squash, making it really compact. Place one half on top of the other and secure with string. Roast for 10 more minutes.
Slice thickly and serve with your favourite roast dinner accompaniments like sticky glazed parsnips and carrots, potatoes, brussel sprouts and any leftover filling.
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Address

59 Glasthule Road
Dublin
CODUBLIN

Opening Hours

Monday 8:30am - 6pm
Tuesday 8:30am - 6pm
Wednesday 8:30am - 6pm
Thursday 8:30am - 6pm
Friday 8:30am - 6pm
Saturday 8:30am - 6pm

Telephone

+35312809120

Website

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