Hello and Welcome to the June myguideIreland Newsletter.
In this issue Seamus O'Murchu takes us to Cork and outlines the many activites that make up the midsummer festival in Ireland's Southern Capital.

Furthermore, don't miss your last chance to get your 2008 vacation in Ireland at 2007 prices. You don't have to worry about a strengthening Euro or weakening dollar. We have rolled back the clock and fixed the Dollar at March 2007 rates.....But this will end on June 13th.

Finally in this edition we are continuing our Guide to the best Irish recipes. We hope you'll enjoy experimenting with this month's extra special recipe!

Festival of the senses in Cork
This month, Seamus O’Murchu takes a look at the Cork Midsummer "Festival of the Senses" where there is something for everyone in 21 nights of unique events and activities … click here to read more

1 Euro costs just $1.35 with myguideIreland!
Do you remember when a Euro cost just $1.35? ... Well it does again with myguideIreland until June 13th! Enjoy your trip to Ireland with the exchange rate which we had more than a year ago... click here to read more

Our feature on Irish Recipes continues....
Clonakilty Black Pudding Croquette
Although it goes back a long way in Irish culinary history, the black pudding - and specifically the grainy, loose-textured version from Clonakilty in West Cork - has become something of a modern classic.

8 oz Clonakilty black pudding, peeled & roughly chopped
6 spring onions, trimmed & finely chopped
2 sweet red peppers, quartered, de-seeded & cut into 1 cm (½") dice
6 oz potatoes, cooked & mashed
2 tablesp. Irish mustard< BR>2 tablesp. malt vinegar
8 oz flour
4 eggs
8 oz) fresh white breadcrumbs
Salt & freshly ground pepper
Oil for frying


Blend the roughly chopped black pudding, spring onions, red peppers, potatoes, mustard and vinegar. Season to taste and mould the mixture into cylindrical shapes about 5cm (2") long, then roll in flour, then the lightly beaten eggs and finally the breadcrumbs. Shallow fry in plenty of hot oil until golden brown; drain on kitchen paper and keep warm.
Serve with a compotte and a small salad garnish....
Recipe courtesy of Bord Bia, The Irish Food Board

Until next month ...
We hope you enjoyed the June Issue of myguideIreland News. If you have any questions or queries on travel to Ireland or for any information on an Ireland vacation please do not hesitate in contacting us. You can call us on our free phone number 1 800 255 9302 or contact us via email at ireland@myguideIreland.com