They’ve just officially launched two new products - Kelly’s Vegetarian High Protein Pudding and Kelly’s Hazlett. Both products were prize winners at the recent Blás na hÉireann Irish Food Awards.
Why would a butcher make a vegetarian breakfast pudding? "It’s simple really," says Sean Kelly, "Our customers kept asking for it!"
Kelly’s Vegetarian High Protein Pudding
A cooked breakfast is a tasty treat and a great start to the day. However the vegetarian breakfast plate has looked a little empty in the pudding department, but now Kelly’s Butchers have the answer – the delicious Kelly’s Vegetarian High Protein Pudding.
Kelly’s have used their years of practice to create a clever combination of spices with a soya base which gives a great texture and an exceptional flavour experience. No wonder it was a Silver Award Winner at the 2016 Blás na hÉireann Irish Food Awards!
Kelly’s Vegetarian High Protein Pudding is available in 280g pack (known as chubbs in the trade) which is exactly the same size as Kelly’s traditional Black and White Puddings.
It’s been quite a while since I tasted "Hazlett", an old-fashioned traditional pork meatloaf. Kelly’s Butchers are always on the lookout for something different and have decided to reintroduce this family recipe. Fresh leeks, fresh carrots and a secret blend of spices have put a modern extra bite into this old favourite.
Hazlett was traditionally used as a sandwich filling, or cut into chunks and served in a salad or with pickles and cheese or you can cut it thick and grill or fry it like a pudding. It's also packaged in 280g chubbs.
Kelly’s Vegetarian High Protein Pudding and Kelly’s Hazlett are available in Kelly’s Butchers Shop, Newport, Co. Mayo and via the website along with many other products that can be purchased online at www.kellysbutchers.com.
Each week the presenters investigate a different topic of the research being done in Irish society.
In episode four of 10 Things to Know About... Beef and Beer, the presenters look at what makes Irish beef so popular, the factors in creating the perfect steak and also the rise of the Irish Craft Beer industry.
Ireland is famous for it’s food and drink; from dairy produce to beef and of course a good ole pint of the black stuff- but how much do we really know about what makes Irish food so special?
What’s the Beef:
Irish beef is renowned throughout the world for it’s quality and taste- so what makes it so special? Kathriona travels to Amsterdam to meet Alain Alders, Michelin starred chef to discuss why he values Irish beef so highly.
As a member of Bord Bia’s Chefs Irish Beef Club Alder’s gives us insight into just how popular Irish beef is the finest-dining establishments throughout Europe.
One of the biggest factors in maintaining a high level of quality beef is how the animals are handled after death. Teagasc's Paul Allen shows Kathriona how they go about post-mortem handling of beef and the factors which impact on the final taste on our plates.
Try a Little Tenderness:
Post mortem handling is huge factor in high quality beef, but the program asks "Could the future of the perfect steak lie in genetics?" Jonathan meets Teagasc’s Dr. Donagh Berry who is looking to develop a ground-breaking first genetics test which could predict the tenderness of an animal’s offspring.
Also in the show they ask the question "What if you could create the perfect steak?"
There’s a whole weird science around it- Fergus reveals that scientists are working on it, but have racked up a whopper bill in the process…
What goes hand in hand with a great burger? A cold beer! Ireland may be famous for Guinness, but the last decade has witnessed the emergence of the new kid on the block - the craft beer.
It's a booming industry with a projected €59m turnover for 2016 and Aoibhinn looks at the explosion of the craft beer industry in Ireland and why this is so.
Aoibhinn visits Seamus O'Hara at O’Hara’s Brewery, where they see the key ingredients and processes that go into making a perfect pint.
Watch the program on RTE 1 Television at 8.30pm this Monday 5th December 2016.
|Olivia Duff is passionate about telling the story of great Irish food|
|Maperath Farm ‘Lamb in a Box’ will be available in 2015|
|Olivia's husband, Eoin, believes in honest food direct from the farm|
|The free range lifestyle of any bird is reflected in the quality and flavour of the meat|
See my 10 Tips on How to Cook a Turkey & my Favourite Stuffing Recipe here: www.irishfoodguide.ie/2011/12/10-tips-for-perfect-turkey-my-stuffing.html
In recent years, Pumpkin Pie is becoming a very popular Halloween dish here in Ireland, as coffee shops and restaurants have been adding this sweet, mousse-like dessert dish to their seasonal menu. I'm adding another little piece of Ireland to the Halloween story, by flavouring my Pumpkin Pie with a little Irish Whiskey. You can use whichever brand is your own favourite!
The first recorded recipe for pumpkin pie was published as a 'Pompkin Pudding' in 1796, in a book called American Cookery by Amelia Simmons. This cookbook is considered to be the first Cookery Book to be published by an American, in America. Only four copies of the first edition are known to exist!
Pumpkin Pie is made in the same way as a Baked Cheesecake or a Custard Tart and is flavoured with cinnamon, cloves and ginger. If you've never eaten some, you could be excused for thinking that it might taste like a savoury vegetable quiche - but it's really more like a sweet cheesecake in a pastry crust! The Gingernut biscuits add flavour and also help to make the base crunchier. The evaporated milk gives a richness to the pie and the Irish whiskey works just perfectly with the spices to give it a yummy taste sensation!
You can make this recipe at any other time of year by substituting Butternut Squash or Sweet Potato instead of pumpkin. Their texture and taste are almost the same when flavoured and cooked. In the US, you can buy canned puréed pumpkin for use in cooking.
|Becky Pumpkin - Butternut Squash - Sweet Potato|
This recipe makes one 10" x 1.5" Pumpkin Pie
To Make the Pumpkin Puree:
Cut a medium-sized pumpkin into wedges and discard all the seeds. Cook the pumpkin in the microwave on high power for 12 minutes. Scrape off all the cooked flesh and purée it quickly in a blender until smooth. (If you are using canned pumpkin purée you'll need to spoon it onto a clean tea-towel and squeeze away as much liquid as possible.) You'll need 400g/14oz prepared Pumpkin Purée for the pie.
(8.5oz) 250g Plain Flour
(3.5oz) 100g Butter
(2.5oz) 75g Light Brown Sugar
1 medium egg
a little Cold Water
(3.5oz) 100g crushed Gingernut Biscuits
1. Rub the butter into the flour until it's like breadcrumbs. Add the sugar and mix in. Break in the egg and quickly pull the pastry together adding a little cold water if needed. Roll it out and line a floured 10" Pie Dish (about 1.5 " deep). Trim off any extra pastry.
2. Crumb the Gingernut biscuits in a blender or by placing them in a sandwich bag and rolling them with a rolling pin until fine. Sprinkle the biscuit-crumb over the pastry base, pat it down and refrigerate until needed. Crush the Gingernut Biscuits and gently press them onto the Sweet Pastry.
|Crush the Gingernut Biscuits and gently press them onto the Sweet Pastry|
3 Medium Eggs
(5.5oz) 160g Light Brown Sugar
(15 fl.oz) 1x 410g can Evaporated Milk
1 tspn ground Cinnamon
1/2 tspn ground Ginger
A pinch of ground Cloves
1/2 tspn Salt
(14oz) 400g Your Pumpkin Purée
(1 fl.oz) 35ml Irish Whiskey
1. Break the eggs into a large bowl and whisk them well. Add the brown sugar and mix in for 30 seconds until they're thick and creamy. Add the can of Evaporated Milk and mix well for about 30 seconds. Add the pumpkin purée along with the flavourings and mix everything together until smooth. Lastly add the whiskey and stir it into the filling.
2. Carefully pour the mix into your Pie Dish and tap the side of the dish a few times to help raise the air bubbles to the top. Bake in the centre of a pre-heated oven at 160°C / 320°F for 40 minutes.
3. Check the pie as you would when testing a sponge cake. It should be soft, but responsive to the touch when it's cooked - giving you a little spring in the centre when gently pushed down. Leave the pie aside, in the dish to set, until cold.
|Zack's Irish Whiskey Pumpkin Pie|
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The Irish Food Guide is...
The Irish Food Guide Blog www.IrishFoodGuide.ie includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.
It is written & curated by Zack Gallagher, Donegal Town, Co Donegal, Ireland.
“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 27 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”
Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.
Zack is building an all-Ireland Food Tourism network to assist Tour Operators bringing guests into Ireland to connect easily with artisan Irish food producers, so as they can experience the provenance and personality behind our Irish food Visit www.