tag:blogger.com,1999:blog-34360903176572686132024-03-16T18:54:20.888+00:00The Irish Food Guide by Zack Gallagher. News about Food and Food Tourism in IrelandThe Irish Food Guide. News about Food, Food Tourism and Irish Food Producers in Ireland.
By Zack Gallagher. Chef, Irish Food Blogger, Failte Ireland Food Ambassador.
Follow @IrishFoodGuide on TwitterZack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comBlogger463125tag:blogger.com,1999:blog-3436090317657268613.post-35513256423823484762024-03-12T18:57:00.000+00:002024-03-12T18:57:13.044+00:00Hot Cross Buns for Easter!One a Penny, Two a Penny, Hot Cross Buns!<br />
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Hot cross buns are traditionally baked to be eaten during Lent, the 40 days before Easter. The bun acquired mythical properties over the centuries and early literature reveals that the hot cross bun was also known as the Good Friday Bun.<br />
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The most famous story says that the origins of the Hot Cross Bun date to the 12th century when an English monk was said to have placed the sign of the cross on the buns to honor Good Friday. Throughout history the bun has received credit for special virtues, among them that of ensuring friendship between two people sharing a bun. An old rhyme states, "Half for you and half for me, between us two, good luck shall be."<br />
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Another tradition holds that a hot cross bun should be kept hanging from the kitchen ceiling from one year to another to ward off evil spirits. Healing properties were also attributed to it. Gratings from a preserved bun were mixed with water to provide a cure for the common cold.<br />
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<a href="http://2.bp.blogspot.com/-Yi7t0utcMUc/Ta3LcnOUsJI/AAAAAAAAAMw/yrvbNTjPqtM/s1600/hotcrossbuns.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" i8="true" src="http://2.bp.blogspot.com/-Yi7t0utcMUc/Ta3LcnOUsJI/AAAAAAAAAMw/yrvbNTjPqtM/s320/hotcrossbuns.jpg" width="320" /></a></div>
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There are loads of delicious ways to eat this legendary treat: you can slice them, toast them and butter them! I love them toasted with real butter and strawberry jam! This recipe is an old family one and it makes about 10 buns - but we always double it up!</div>
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<b><span style="font-size: large;">Hot Cross Buns</span></b><br />
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<b>My Ingredients:</b><br />
450g bread (strong) flour<br />
pinch of salt<br />
2 tsp mixed spice<br />
75g butter<br />
7g fast action dried yeast (generally 1 sachet)<br />
50g caster sugar<br />
1 egg<br />
275ml warm milk (40 seconds in microwave will do)<br />
200g dried raisins or currants (I don't like the traditional dried mixed fruit - but if you do, use that instead)<br />
grated rind of an orange<br />
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<b>My Method:</b><br />
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1. Put the flour, salt and mixed spice in a bowl and give them a quick whisk to mix. Rub in the butter to the flour mix until it resembles fine breadcrumbs. Add the yeast, sugar, beaten egg and milk and stir together into a soft dough.<br />
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2. Knead for 10 minutes until the dough is smooth and elastic. If you are using a mixer to make these buns give it five minutes on low with the dough hook. Add in the dried fruit and the grated orange rind and knead for another minute.<br />
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3. Roll out the mix slightly and cut the dough into 10 pieces. Roll these into balls on the table using the flat of your hand and place on a baking sheet or tray. Leave their own width again between each bun so they will have room to rise.<br />
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4. To make the cross mix 1 Cup flour with about 3 tbls cold water to make a basic soft dough. Roll it out really thin and cut into little strips. Dampen with a little water and stick to the top of each bun. Take a length of plastic wrap and brush with a little cooking oil. Place this loosely on top of the buns (oiled side down) and leave in the kitchen to double in size - about 20 minutes depending on the weather and the warmth of the room. Bake in a pre-heated oven at 390ºF (360ºF if a fan oven) for 20 minutes.<br />
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Hot Cross Buns were traditionally brushed with a sugar & water glaze when they're still hot, but I prefer to brush them with local honey from the Saturday country market in Leghowney, near Donegal Town!<br />
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And Here's my recipe for Hot Cross Buns with American Cup measurements<br />
<a href="http://www.irishcentral.com/culture/food-drink/Irish-hot-cross-buns-recipe-for-Easter.html" target="_blank">http://www.irishcentral.com/culture/food-drink/Irish-hot-cross-buns-recipe-for-Easter.html</a><br />
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Enjoy!<br />
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<i>Zack</i><br />
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<span style="text-align: right;">Video & Music by </span><a href="http://www.youtube.com/user/annshelaann" style="text-align: right;" target="_blank">http://www.youtube.com/user/annshelaann</a></div>
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Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-42502870938573884272024-01-26T17:48:00.001+00:002024-01-26T17:49:32.042+00:00Make your own Home-made Haggis for Burns' Night!<div>
In 1801, some five years after the famous Scottish poet Robert (Robbie) Burns' death, nine of his friends sat down to dinner, to celebrate his extraordinary life and to gave thanks for his friendship. Little did they know that this remembrance would resonate down through the centuries and span all across the world. Over the years, the informal theme from that evening has developed into the ritual known internationally known as <b>Burns Night</b>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-gK659SJgt30/WlO-_h-v7HI/AAAAAAAAMz4/FPNrXkfVdOUV254JzGzslXsY-CsV8-RegCLcBGAs/s1600/Burns%2BNight%2BSupper.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="705" data-original-width="1226" height="230" src="https://2.bp.blogspot.com/-gK659SJgt30/WlO-_h-v7HI/AAAAAAAAMz4/FPNrXkfVdOUV254JzGzslXsY-CsV8-RegCLcBGAs/s400/Burns%2BNight%2BSupper.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Presenting and Toasting the Haggis have become part of the ritual of a Burns Night event!</td></tr>
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Here in County Donegal, with the historic association of many Donegal people with Scotland and Scottish traditions, we have long been enjoying the lightly spiced and peppery flavours of this famous dish. Haggis is traditionally eaten on Burns Night which falls on the <i><b>25th January</b></i> which is the birthday of the Scottish poet. Many venues in all nine counties of Ulster, celebrate Burns Night on the weekend closest to the 25th.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7rfb9eByn9o/TwwXCiEVwSI/AAAAAAAAA08/SuQGHNuExSA/s1600/robert+burns.jpg" style="margin-left: auto; margin-right: auto;"><span style="color: black;"><img border="0" height="291" src="https://2.bp.blogspot.com/-7rfb9eByn9o/TwwXCiEVwSI/AAAAAAAAA08/SuQGHNuExSA/s320/robert+burns.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Robert Burns - Celebrating the poets birthday has made the Haggis world famous!</td></tr>
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The Haggis, which tastes a little like our Irish black and white puddings mixed together, is a very old traditional dish that combines meats, spices and oatmeal. A traditional Scottish recipe for haggis would involve the boiled and minced liver, lungs and heart of a sheep mixed with chopped onions, toasted oatmeal, salt, pepper, and spices.<br />
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The mixture would then be stuffed into the cleaned sheep’s stomach, sewn up and then boiled gently for several hours! The dish is usually served with <b>neeps </b>(mashed buttered turnip) and <b>tatties</b> (mashed potatoes), a whiskey sauce, a few readings of some poetry, along with copious amounts of whiskey to toast the Haggis!<br />
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<a href="http://2.bp.blogspot.com/-6ZFwMa77utQ/TwwWWMgsj0I/AAAAAAAAA00/ytohrY4ko5g/s1600/haggis+whiskey.jpg" style="margin-left: auto; margin-right: auto;"><span style="color: black;"><img border="0" height="250" src="https://2.bp.blogspot.com/-6ZFwMa77utQ/TwwWWMgsj0I/AAAAAAAAA00/ytohrY4ko5g/s320/haggis+whiskey.jpg" style="cursor: move;" width="320" /></span></a></div>
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A Traditional Haggis with Neeps (Turnips) and Tatties (Potatoes) & a Wee Dram of Whiskey!</div>
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Creating a Burns Night event at your home or restaurant is a splendid reason to go out to eat and drink with friends in January! Although the traditional date is the 25th January, most restaurants and hotels celebrate a Burns Night event on the Friday or Saturday closest to that date.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-EpkiXZCF11c/TxI9TUbLZgI/AAAAAAAAA1s/UNKi6OsSLFI/s1600/address+to+haggis.jpg" style="margin-left: auto; margin-right: auto;"><span style="color: black;"><img border="0" height="200" kba="true" src="https://1.bp.blogspot.com/-EpkiXZCF11c/TxI9TUbLZgI/AAAAAAAAA1s/UNKi6OsSLFI/w400-h200/address+to+haggis.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span>T</span><span>hat's me assisting with "Presenting the Haggis" a Burn's Supper </span><span>event <br />hosted by members of the local Ulster-Scots community. </span></td></tr>
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Here is my version of an old Haggis Recipe, where instead of a sheep’s stomach you cook the Haggis in a casserole dish.</i></b></div>
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<div><br /><strong>Ingredients:</strong><br />
500g minced lamb<br />
500g minced beef<br />
125g suet (beef or vegetable)<br />
500g beef liver<br />
100g of porridge oats<br />
300ml of meat stock (strain this from your boiled beef and lamb - see method)<br />
250g finely chopped onions<br />
½ tsp grated nutmeg<br />
¼ tsp ground mace<br />
½ tsp of cayenne pepper<br />
¼ tsp ground coriander<br />
butter for greasing<br />
a few twists of sea salt<br />
a few twists of ground black pepper</div><div><br /></div><div>Peeled Potatoes</div><div>Peeled and roughly chopped Turnips or Swedes. </div>
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</strong><br /><strong>Method:</strong></div>
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1. Preheat the oven to 160°C.<br />
2. Cover the roughly-cut liver with cold water, bring to a boil and cook for five minutes. Strain and dump away this liquid and then chop the cooked liver with the onion, in a blender or on a board.<br />
3. Cover the minced lamb & beef with water and bring to the boil in a large pot. Cook out for approximately 30 minutes.<i> Keep 300ml stock from this cooked meat </i>and pour away the rest.<br />
4. Give the porridge oats a rough chop and then mix all the ingredients together with the meat stock. Transfer this mix to a well buttered casserole dish. Cover and seal with a layer of tin-foil.<br />5. Cook in the oven at 160°C for about 2 hours.<br />6. Meanwhile boil and then mash some Turnips with butter, white pepper, salt and a drizzle of honey. Boil and then mash some potatoes with butter, salt and white pepper.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lth5c7VWkIA/TwwYBcaidQI/AAAAAAAAA1E/oe9ctyI7hMU/s1600/haggis.jpg" style="margin-left: auto; margin-right: auto;"><span style="color: black;"><img border="0" height="265" src="https://2.bp.blogspot.com/-lth5c7VWkIA/TwwYBcaidQI/AAAAAAAAA1E/oe9ctyI7hMU/s400/haggis.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Invite your friends around and make your own home-made Haggis for a Burns' Night Supper!</span><br />
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<strong>For the Whiskey sauce</strong>:<br />
500ml cream<br />
1 teaspoon wholegrain mustard<br />
1 teaspoon Dijon mustard<br />
1 large shot of whiskey<br />
sea salt<br />
ground white pepper<br />
3 tbls chopped scallions<br />
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To make the whiskey sauce, heat the cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard, scallions and whiskey and stir with a small whisk. Increase the heat until the mixture is simmering and cook for 1-2 minutes until it reduces and thickens up a little. Remove the pan from the heat and season with salt and ground white pepper.<br />
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<b>To serve:</b><br />
Spoon out the Haggis, accompanied with mashed turnips and potatoes and drizzle with the whiskey sauce. I like to stack the Haggis, using a serving ring (see pic above) for presentation and then drizzle the sauce around it!<br />
<br />Why not make your own Haggis this year and have a Burns Supper of your own with the family! Or even better, have one in your local restaurant! </div><div><br /></div><div>
Enjoy!<br /><i>Zack</i></div><div><i><br /></i></div><div><i>Originally published in 2012</i></div>
Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-45189316884155025832023-12-02T15:38:00.003+00:002023-12-02T15:38:54.456+00:00Buy as much Food, Drink & Crafts as you can, from Local Producers this Christmas!<p> <span style="background-color: rgba(0, 0, 0, 0.03); color: #0f1419; font-family: TwitterChirp, -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 15px; white-space-collapse: preserve;">Buy as much Food, Drink & Crafts as you can, from Local Producers this Christmas!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGxPIKr8628y7a1pr1mzT-jrp_4ww8YCJMWHvyUZBgn09SKiw5Fi92h1rRD8SfSFu1Zq8uj8k0CIlmexV32Mnp6cg0xIouwcgIZIpSbgv804bYzjVZZ9OOOc0i_oPkCU_2HI2Epp7Y16W8EZER96_bndPRoRoKICwiyISek4_FwF2ggsQqMns9rrmXhhJ/s1652/Buy%20as%20much%20food%20drink%20and%20crafts%20from%20Local%20Irish%20Producers%20as%20you%20can%20this%20Christmas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1652" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGxPIKr8628y7a1pr1mzT-jrp_4ww8YCJMWHvyUZBgn09SKiw5Fi92h1rRD8SfSFu1Zq8uj8k0CIlmexV32Mnp6cg0xIouwcgIZIpSbgv804bYzjVZZ9OOOc0i_oPkCU_2HI2Epp7Y16W8EZER96_bndPRoRoKICwiyISek4_FwF2ggsQqMns9rrmXhhJ/w400-h290/Buy%20as%20much%20food%20drink%20and%20crafts%20from%20Local%20Irish%20Producers%20as%20you%20can%20this%20Christmas.jpg" width="400" /></a></div><br /><span style="background-color: rgba(0, 0, 0, 0.03); color: #0f1419; font-family: TwitterChirp, -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 15px; white-space-collapse: preserve;"><br /></span><p></p>Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-62648150811101154632023-11-11T13:56:00.000+00:002023-11-11T13:56:31.035+00:00My Traditional Irish Christmas Cake<div class="MsoBodyText">
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Christmas cakes are made in many different ways, but generally they are variations on the classic fruitcake. They can be light, dark, moist, dry, heavy, spongy etc. The cakes are made in many different shapes, with frosting, royal icing, a dusting of icing sugar or simple and plain.<br />
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The spices and dried fruits in the cake are supposed to represent the exotic eastern spices brought by the three Wise Men to t<span class="Apple-style-span" style="font-family: inherit;"><span class="apple-style-span">he newborn King!</span><span class="apple-converted-space"> </span></span><span style="background-color: white;">The fruit is all soaked overnight in the whiskey, in a covered bowl, before use.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">I always make three cakes - one for Christmas Day and two to eat every day for tea until then!</td></tr>
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<b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">My Christmas Cake Ingredients:</span></span></b></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">150g (5oz) raisins<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">125g (4</span></span></span>½<span style="font-family: inherit;">oz) stoned dates</span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">125g (4</span></span></span>½<span style="font-family: inherit;">oz) sultanas</span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">100g (4oz) glace cherries<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">100ml (4 fl oz) Irish whiskey<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">(all of the above are soaked together overnight before making the cake)<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span></span></span>
<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">225g (8oz) real butter<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">extra butter for greasing<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">200g (</span></span></span>7oz) <span style="font-family: inherit;">soft brown sugar</span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">4 eggs<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">grated rind of 1 lemon & 1 orange<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">2tbls black treacle (light molasses)<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">225g (8oz) plain (all purpose) flour<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">½ tsp salt<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">1 rounded tsp baking powder<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp mixed spice<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">¼ tsp ground ginger<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">¼ tsp grated nutmeg<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">¼ tsp ground clove<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">50g (2oz) ground almonds<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">50ml (2 fl oz) </span></span></span>extra <span style="font-family: inherit;">whiskey </span></div>
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<br /></div>
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<span class="apple-style-span"><b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">My Method:<o:p></o:p></span></span></b></span></div>
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<span class="apple-style-span"><span class="Apple-style-span" style="background-color: white; font-family: inherit;">1. Preheat the</span></span><span style="background-color: white;"> oven to 150°C (300°F), Gas mark 2. Gr</span>ease a 20cm (8") cake tin and line it with greaseproof paper. Wrap some Newspaper around the outside and tie it with string. This will help the outside of the cake from browning too much during the cooking and prevent it from drying out.<br />
<br /></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">2. Beat together, in a bowl, the sugar & butter until creamy. Gradually add the eggs, dusting a little of the flour in with each egg added. Add the treacle & grated fruit rinds and mix well.<o:p></o:p></span></span></span><br />
<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">3. Sift the flour and baking powder </span></span></span>into the bowl of soaked fruit and add the <span style="font-family: inherit;">salt, spices and almonds. Stir all of this together, mixing well.</span><br />
<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">4. Fold the fruit mix into the egg mix, stirring evenly. Spoon the completed mix into the cake tin. Pull a little dip back in the middle of the cake so that when it rises, it will level itself off better.<o:p></o:p></span></span></span><br />
<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">5. Bake in the centre of the oven for 3 hours. If it is browning a little too much cover it loosely with tinfoil. Cook for another ½ hour. The cake is cooked when a fine skewer, inserted into the centre, comes out clean and dry.<o:p></o:p></span></span></span><br />
<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span></span></span></div>
<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">Make small holes all over the warm cake with a skewer and spoon the extra 50ml whiskey over the holes until it has all soaked in. Leave the cake to cool in the tin. </span></span></span><br />
<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span></span></span>
<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;">When the cake is cold, remove it from the tin, peel off the lining paper, then wrap it first in clean greaseproof paper and then in foil.</span></span></span><br />
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">A small amount of brandy, sherry or whiskey (depending on your own favourite drink) should be spooned over the cake every week until Christmas. This process is called “<i>feeding the cake</i>”. </span></span><br />
<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><br /></span></span>
<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">You also should turn the cake over, each week, before you pour another little bit of your favourite drink over it. </span></span><span style="background-color: white;">This ensures that all that lovely alcohol penetrates to the very middle of the Christmas cake and definitely creates that "Yum!" factor on Christmas Day. Enjoy!</span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><i>Zack</i></span></span></div>
Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-32839743013605492892023-10-19T14:34:00.001+01:002023-10-19T14:34:16.036+01:00 Winterage Festival on October 29th set to celebrate Food of The Burren<p>The Burren Beo Trust's ' Winterage festival' marks the ancient farming tradition of ‘winterage’ - herding cattle onto the higher limestone uplands for the winter months to feed on the rich vegetation. </p><p>This year, the event will be held at Michael Cusack’s GAA Pitch near Bellharbour in County Clare on October 29th and includes both the Cattle drive walk, and the Burren Food Fayre which is being organised by the Burren Ecotourism Network. </p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdB6XB4dhZtRohe1FKhci6zIj7JYu6Ls_zDF1UqYJyky0MssIXajG9P93AZ-rmyeN840FD9gRcwyBb3iqrYi7CcspIV2FMNWbOyEFcb4mFRTCNqqIoWNTypdBPHkJj0abCkZjebeF7To2NT16Fp98aFK4d9tTF9dMjHw6QpGdkaptjY6Lsh2uZlIBSFTjU/s963/Burren%20Winterage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="475" data-original-width="963" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdB6XB4dhZtRohe1FKhci6zIj7JYu6Ls_zDF1UqYJyky0MssIXajG9P93AZ-rmyeN840FD9gRcwyBb3iqrYi7CcspIV2FMNWbOyEFcb4mFRTCNqqIoWNTypdBPHkJj0abCkZjebeF7To2NT16Fp98aFK4d9tTF9dMjHw6QpGdkaptjY6Lsh2uZlIBSFTjU/w400-h198/Burren%20Winterage.jpg" width="400" /></a></div><p><br /></p>The Burren region is widely known as the ‘Fertile Rock’ and includes a wide variety of food producers including fish smokers, beef, dairy, sheep and oyster farmers, as well as distillers, foragers, herbalists, cheesemakers, bakers and chefs. This group have been working together for many years and have made the Burren an award winning food destination, with the Burren Food Trail winning the Burren Food Town award in 2015. <p></p><p><br /></p><p>Jarlath O’Dwyer, CEO of the Burren Ecotourism Network said: “This is an excellent opportunity for people to not only hear about the ancient farming practices of the Burren, but also for them to experience walking the cattle upland to the winterage, and then to be able to taste and purchase the foods of the land and sea at the Burren Food Fayre.” </p><p>“We are delighted to work with the team at Burren Beo, who have run the Cattle Drive for several years, bringing it from strength to strength, and attracting people from all over Ireland to attend on the day.” He added. </p><p><br /></p><p>The locally sourced food and drink on display on the day will include beef, salmon, pork, oysters, cheese, breads, jams, chutneys along with Burren whiskey and gin. Many of the producers taking part adhere to the GEOfood concept, an international UNESCO initiative, which promotes sustainable agriculture and conservation and supports farmers and communities in the area. </p><p><br /></p><p>Carol Gleeson, Manager of the Burren and Cliffs of Moher UNESCO Global Geopark said: “With a long-standing traditions of food grown in the Burren, and a wide array of producers of both big and small-scale, GEOfood is a natural fit for the Burren and Cliffs of Moher UNESCO Global Geopark. “We are delighted that the food fayre is once again being staged on the rich agricultural lands of the Burren – there is no better way to connect people to the produce than to see where it came from. Amongst our GEOfood group, we have a few farming families who have worked this land for generations.” </p><p><br /></p><p>The winterage walk starts at 11am, however attendees are encouraged to arrive at 10am to avail of tea, coffee and scones in the marquee. There will also be entertainment provided by local musicians. Pranjali Bhave of Burren Beo Trust said “We encourage all walkers to bring their own mug and hazel sticks and to bear in mind that this is a challenging walk of 6kms in total with a steep incline in the initial section of the walk. The walk is also on an uneven path and so unsuitable for buggies. No dogs are allowed. </p><p>All attendees must purchase tickets and pre register at this link: - <a href="https://www.tickettailor.com/events/burrenbeotrust/1024872" target="_blank">https://www.tickettailor.com/events/burrenbeotrust/1024872</a> </p><p><br /></p><p>The Burren Food Fayre is supported by the Burren and Cliffs of Moher UNESCO Global Geopark, the Department of Agriculture, Food and The Marine and Calor Ireland. </p><p><br /></p>Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-82883100432710644462023-08-11T13:22:00.000+01:002023-08-11T13:22:20.093+01:00Picking Blackberries & my Blackberry Madeira Pie RecipeEverybody loves Blackberries. There are quite a few runs of pretty good wild Blackberry hedges around where I live. As the roads are quiet enough too, they don't get infused with exhaust fumes so much. But this year, while nosing around a few old back roads I hit the jackpot and found a good quarter-mile of the biggest, juiciest, most bountiful blackberry bushes I've ever seen!<br />
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I parked up the car and pulled out the wee bowl my daughter and I had taken with us just in case we found some of these<span style="background-color: white;"> luscious fruits of the forest. It turned out that I needed to use the basin I had in the boot of the car since the last cooking demo I had done! There were blackberries as far as my eyes could see - I was like a wee boy again - smiling to myself as we picked the berries, eating almost as many as we picked! They were so perfectly ripe they almost fell off their husks into our hands. </span><br />
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</span> I was reminded of when my brother and I used to stay with our aunt, Nora Boyle, a few miles out of Donegal town, for two weeks during the summer months, so that Mum could have another room for the Bed & Breakfast guests. Nora is a great baker and instilled in me a lot of the older Irish recipes that I still love to make. She grew fruit and vegetables at home, baked every day, dried Dillisk on bedsheets in the garden and used to send us out picking blackberries so that she could make her Apple & Blackberry Jam to put on to the yummiest homemade Treacle & Ginger Bread ever.<br />
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We'd spend half the day away up fields and back-roads, with our cousins, picking and eating the juicy wild berries until we were sore!<br />
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I'm a great believer in 'smell' and how it can trigger memories and transport you to a particular point in your life with the deadliest of accuracy. Well, for me, the smell of blackberries means 10 years old, on holidays, "in the country".<br />
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The smell of fresh ripe blackberries is something so heavenly and unique as to enchant even the most distinguished wine connoisseur's scent glands. When it's said that there are "notes of Blackberry" in that Stag's Leap Cabernet Sauvignon 2004 or whatever, well they probably haven't had the chance to stick their sniffer into a hand-picked bucket of the real juicy blackberries, just off the 'vine'!<br />
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Anyway, so Lily and I picked just under 3KG of these large, shiny, blackish-purple berries in about 40 minutes! On the way home I was wondering what to make first, a Crumble, a Tart, just Jam, some Chutney... but I decided to make a blackberry variation on the classic Irish Apple Cake of pastry bottom, apples and sugar, sponge topping.<br />
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<b><span style="font-size: large;">Blackberry Madeira Pie</span></b> <br />
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A 10" Pie Tin<br />
Preheat your oven to 170°C<br />
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<b><br />
</b> <b><u>My Ingredients:</u></b><br />
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<b><i>Sweet Pastry</i></b><br />
200g Plain Flour<br />
100g Butter<br />
75g Caster Sugar<br />
1 medium egg<br />
a little Cold Water<br />
<b><i><br />
</i></b> <b><i>Madeira Sponge Mix</i></b><br />
100g Butter<br />
100g Caster sugar<br />
2 medium eggs<br />
125g Self Raising Flour<br />
1/2 tsp Vanilla Essence<br />
a little milk<br />
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<b><i>Filling:</i></b><br />
500g Blackberries<br />
4 tablespoons caster sugar<br />
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<b><i>Glaze:</i></b><br />
2 tbls. Honey<br />
2 tbls. Orange Juice<div>(or Marmalade Jam)<br />
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<b><u>My Method:</u></b><br />
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1. Wash the blackberries gently, with cold water, in a sieve and let them drain while you make the rest of the pie.<br />
2. For the pastry rub the butter into the flour until it's like breadcrumbs. Add the sugar and mix in. Break in the egg and pull the pastry together using a little cold water if needed. Refrigerate.<br />
3. For the Madeira, cream the butter and sugar together until light and fluffy. Add one egg with a tablespoon of flour and beat well until smooth. Add the 2nd egg with a little flour and beat well until smooth. The little bit of flour helps to stop the mix from curdling as you mix in the egg.<br />
4. Add all the flour and mix in well. Add the vanilla essence and mix in. Add a little bit of milk to bring the Madeira mix to a dropping consistency.<br />
5. Grease the pie tin with a little butter and dust with flour. Roll out the pastry and line the tin. Press it in gently and trim off the extra bit.<br />
6. Fill the lined tin with the blackberries and dust with the caster sugar.<br />
7. Spoon the Madeira mix over the top and using the back of a spoon dipped in cold water gently smooth out the mix to fill all the gaps.<br />
8. Bake in the pre-heated oven for approx. 40 minutes or until the sponge is firm to the touch and golden brown.<br />
9. Heat the honey and orange juice together, for 20 seconds, in a cup in the microwave and brush this glaze (or some marmalade jam) over the warm pie.<br />
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10. Stand back and see how long you can wait before you start eating it!<br />
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Enjoy.<br />
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My post on <b><a href="http://irishfoodguide.blogspot.ie/2012/08/hedgerow-blackberry-apple-jam.html" target="_blank">Making Hedgerow Blackberry & Apple Jam is Here</a> </b>and my<b> <a href="http://www.irishfoodguide.ie/2014/09/irish-blackberry-ripple-ice-cream.html" target="_blank">Blackberry Ice Cream is Here!</a></b><br />
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Zack</div>Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-61177617118591178952023-07-20T14:09:00.002+01:002023-07-20T14:14:21.482+01:00Could you be the Ulster Fry World Champion 2023?<p style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: black; text-align: center;">Th</span><span style="background-color: white; color: black; font-size: 16px; text-align: center;">e</span><span style="background-color: white; color: black; font-size: 16px; text-align: center;"> </span><span style="background-color: white; font-size: 16px; text-align: center;">first ever Ulster Fry World Championships will be held on Saturday 19th August at the </span><span style="background-color: white; font-size: 16px; text-align: center;">Donaghadee Summer Festival!</span></span></p><p style="text-align: left;"><span style="background-color: white; font-family: inherit; font-size: 16px; text-align: center;">Entries will be accepted from <b><i>all nine counties in Ulster</i></b>, as well as an additional entry from Belfast, and are welcome from chefs in cafes, restaurants, hotels, and B&Bs across the province of Ulster!</span></p><p style="text-align: left;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6wwIjmihVbRAycJG-tjehajH_ayaDQ3qWFHEid38IZ0SyWO7RuWPw2QbKLG388ARXKBi9moc5r0SMX7GAwLwUAqUgwDPgJ76gq-d59-upj6tbuufEwq_UyyNF43EpewGoI1ZarDYEC9WWzWSCw6dVO5FOy-Fav7MWdOoH9kVQ5orfkkfB62P9q63TVZe/s1165/Ulster%20Fry%202023.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" data-original-height="895" data-original-width="1165" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6wwIjmihVbRAycJG-tjehajH_ayaDQ3qWFHEid38IZ0SyWO7RuWPw2QbKLG388ARXKBi9moc5r0SMX7GAwLwUAqUgwDPgJ76gq-d59-upj6tbuufEwq_UyyNF43EpewGoI1ZarDYEC9WWzWSCw6dVO5FOy-Fav7MWdOoH9kVQ5orfkkfB62P9q63TVZe/w320-h246/Ulster%20Fry%202023.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; font-family: inherit; font-size: 16px;">Your entry must only consist of bacon, potato bread, egg, soda bread, and sausage.</span></td></tr></tbody></table><span style="font-family: inherit;"><br /><span style="background-color: white; font-size: 16px; text-align: center;"><br /></span></span><p></p><p style="text-align: left;"><span style="background-color: white; font-family: inherit; font-size: 16px; text-align: center;">Entries will be judged by our expert panel, and finalists invited to cook their Ulster Fry live in front of an audience.. The winner will receive their trophy to proudly display in their establishment, and boast to those far and wide that you are the Ulster Fry World Champion!</span></p><p style="text-align: left;"><span style="background-color: white; font-family: inherit; font-size: 16px; text-align: center;"><br /></span></p><p style="text-align: left;"><span style="background-color: white; font-family: inherit; font-size: 16px; text-align: center;">To make things fair, we have decided that only five ingredients will be included in the fry (no fancy avocados or French toast here!). Your entry must only consist of sausage, bacon, egg, soda bread, and potato bread. </span></p><p style="text-align: left;"><span style="background-color: white; font-family: inherit; font-size: 16px; text-align: center;"><br /></span></p><p style="text-align: left;"><span style="background-color: white; font-family: inherit; font-size: 16px; text-align: center;">If successful, during the final in Donaghadee your fry will be judged on three elements: taste, appearance, and use of local produce. This also provides the perfect opportunity to help support and promote your favourite local producers!</span></p><p style="text-align: left;"><span style="background-color: white; font-family: inherit; font-size: 16px; text-align: center;"><br /></span></p><p style="text-align: left;"><strong style="background-color: white; font-size: 16px; text-align: center;"><span style="font-family: inherit;">For an entry form, please contact Alana at <a href="mailto:alana@nigoodfood.com" target="_blank">alana@nigoodfood.com</a>. </span></strong></p><p style="text-align: left;"><strong style="background-color: white; font-size: 16px; text-align: center;"><span style="font-family: inherit;">Entries close Friday 28th July. <i>Good Luck!</i></span></strong></p><p style="text-align: left;"><strong style="background-color: white; font-size: 16px; text-align: center;"><span style="font-family: inherit;"><br /></span></strong></p><p style="text-align: left;"><strong style="background-color: white; font-size: 16px; text-align: center;"><span style="font-family: inherit;"><br /></span></strong></p><p style="text-align: left;"><strong style="background-color: white; font-size: 16px; text-align: center;"><span style="font-family: inherit;"><br /></span></strong></p><p style="text-align: left;"><strong style="background-color: white; font-size: 16px; text-align: center;"><span style="font-family: inherit;"><br /></span></strong></p><p style="text-align: left;"><strong style="background-color: white; font-size: 16px; text-align: center;"><span style="font-family: inherit;"><br /></span></strong></p><p style="text-align: left;"><strong style="background-color: white; font-size: 16px; text-align: center;"><span style="font-family: inherit;"><br /></span></strong></p><p style="text-align: left;"><strong style="background-color: white; font-size: 16px; text-align: center;"><span style="font-family: inherit;"><br /></span></strong></p>Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-74833167368711055952023-06-29T13:05:00.000+01:002023-06-29T13:05:06.707+01:00Old Fashioned Black Forest Gateau RecipeWhen I was about 12 years old, I started working weekends and summer in a bakery here in Donegal Town that was called the Oven Door. It was a great learning place for a young fella who liked to cook and bake, and under the tough but fair tutelage of master baker Patsy Margey, I eventually decided to become a chef!<br />
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Every Saturday morning in the bakery, one of my jobs was to make 24 Black Forest Gateaux (along with 24 square chocolate cakes, 24 round chocolate cakes, 24 square coffee cakes and 24 round coffee cakes!) The Black Forest was a great seller in the Oven Door cake shop and Patsy's version also had a biscuit layer, like a cheese cake base, on the bottom!<br />
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I thought about this stage of my life one day last week and as I hadn't seen a Black Forest Gateau for years, I suddenly decided to make one! The classic Black Forest was flavoured with Kirsch, which is a clear brandy traditionally made from double distillation of black Morello cherries.<br />
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You can use any Cherry Brandy or a non-alcoholic Cherry flavoured drink if you wish. I didn't make a biscuit base for this one. Maybe next time. You can make the chocolate cake the day before if you wish and keep it covered with a cloth until ready to assemble.<br />
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It is quite easy, so, here's the recipe and method for a Black Forest Gateaux:<br />
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<b>The Cake:</b><br />
6oz/150g Butter<br />
6oz/150g Caster Sugar<br />
1tsp Vanilla Extract<br />
8oz/200g Plain Flour<br />
3oz/75g Drinking Chocolate<br />
4 Large Eggs<br />
2 level tsp Baking Powder<br />
A papered and greased 10"/25cm Cake Tin<br />
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<b>The Filling:</b><br />
50 ml Kirsch, Cherry Brandy, or Cherry Cordial<br />
1x 425g tin of pitted Black Cherries<br />
3 tablespoons Cornflour mixed in a little water<br />
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<b>The Cream:</b><br />
500ml Whipping Cream<br />
50g Caster Sugar<br />
Dash of Vanilla Extract<br />
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<b>The Sides:</b><br />
200g Grated Chocolate of your choice<br />
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<b>Method:</b><br />
1. Cream the Butter, Sugar and Vanilla essence together, until light and fluffy.<br />
2. Slowly add the eggs to mixture while still beating (add a little flour with each egg if it looks like it is starting to curdle). Mix together the rest of the flour with the drinking chocolate and baking powder and gently add this to the cake mixture.<br />
3. Pour into the cake tin and Bake at 175*C Fan Oven for 35 minutes. Test the centre with a skewer.<br />
4. Leave the cake in the tin to cool completely. Turn it out for preparation.<br />
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<b>The Black Forest Gateaux:</b><br />
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1. Take 12 cherries out of the tin and leave aside for decoration.<br />
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2. Empty the rest of the tin of black cherries into a small pot. Add a dash of your Kirsch/Cherry Brandy and bring to the boil over a medium heat. Mix the cornflour into the water and add half of this to the hot cherry mix. This will thicken up the juice. Add a little more if you need, to get it to the consistence of a hot Jam mixture. Take it off the heat, pour into a cold bowl and leave in the fridge to cool down completely.<br />
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3. Whip 500ml cream together with 50g caster sugar and a dash of Vanilla Extract, until quite stiff.<br />
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4. Cut the cake into 3 even layers. Divide the remaining Kirsch/Cherry Brandy over the three layers of cake by sprinkling it equally over each. Then spread some Cream onto each cake layer.<br />
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5. Spoon half of the cooled Black Cherry mix onto the first layer of cake. Spread it evenly and place a second layer of cake on top of the first. Repeat with a spread of whipped cream and the other half of the black cherry mix. Top off with the third layer of chocolate cake.<br />
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6. Cover the complete cake with whipped cream (keeping some back for decorating the top) and use a scraper or spatula to smooth it off around the sides and the top.<br />
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7. Gently cover the sides of the cake with the grated chocolate. Work this quickly so that it doesn't start to melt and stick to your fingers. Tidy up your service plate around the edges of the cake.<br />
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8. Pipe or spoon 12 rosettes of cream around the edge of the gateau to portion it and pop the extra black cherries on top of each. Sprinkle some more grated chocolate into the centre of the cake to finish.</div>
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Now, see how long it will last!! Enjoy your Black Forest Gateau!</div>
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Zack.</div>
Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-58902541709190120452023-05-08T20:05:00.001+01:002023-05-08T20:06:26.526+01:00Burren GEOfood On The Menu This May<p><span style="font-family: inherit;"><span style="background-color: white; font-size: 11pt; text-align: justify;">Local food producers the length and breadth of T<b>he Burren in County Clare</b> are being showcased in a series of <b><i>GEOfood </i></b>events taking place during May. </span><span style="background-color: white; color: #1d2228; font-size: 14.6667px; text-align: justify;">The GEOfood initiative was led by Magma UNESCO Global Geopark in Norway since 2013 and has grown to include partners in UNESCO Global Geoparks throughout the world, including Burren and Cliffs of Moher UNESCO Global Geopark.</span><span style="background-color: white; color: #1d2228; font-size: 14.6667px; text-align: justify;"> </span></span></p><p><span style="background-color: white; color: #1d2228; font-size: 14.6667px; text-align: justify;"><span style="font-family: inherit;"><br /></span></span></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><span style="font-family: inherit;"><span style="color: black; outline: none;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjFBRb3OeYG82TfUvImt2fo3dXxhsJf8gJvj8nAoHWAqQuK3mmhoCVF6mqVU8l3b5rzU36rT2jroj0ND7Z68no7kPAN05E9DUNuC0u1SC0CdJAGzPE4gGmd5u-_3Iu8NxnwjCig28L68ZXQPztFdgIQP4bC0Y7qXBWttvbMKEWlQ1XrCyWI44mS-vQLig" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img alt="" data-original-height="436" data-original-width="440" height="198" src="https://blogger.googleusercontent.com/img/a/AVvXsEjFBRb3OeYG82TfUvImt2fo3dXxhsJf8gJvj8nAoHWAqQuK3mmhoCVF6mqVU8l3b5rzU36rT2jroj0ND7Z68no7kPAN05E9DUNuC0u1SC0CdJAGzPE4gGmd5u-_3Iu8NxnwjCig28L68ZXQPztFdgIQP4bC0Y7qXBWttvbMKEWlQ1XrCyWI44mS-vQLig=w200-h198" width="200" /></span></a></div><span style="font-family: inherit;"><br /></span><p></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><span style="color: black; font-size: 11pt;"><span style="font-family: inherit;">GEOfood is a global brand that promotes food sourced and produced in UNESCO Global Geoparks. Twelve local producers have become members of the initiative since it was launched at the Slow Food Festival by the Burren and Cliffs of Moher UNESCO Global Geopark in 2022.</span></span></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><span style="color: black; outline: none;"><span style="font-family: inherit;"> </span></span></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><span style="font-family: inherit;"><span style="color: black; outline: none;">The events get underway on </span><b style="outline: none;"><span style="color: black; outline: none;">Saturday 20<sup style="outline: none;">th</sup> May</span></b><span style="color: black; outline: none;"> </span><span style="color: black; outline: none;">when GEOfood member Cathleen Connole of Burren Fine Wine & Food hosts</span><span style="color: black; outline: none;"> afternoon tea and a buffet of GEOfoods at her historic coach house, nestled in the hills of the Burren near Ballyvaughan. Members of the public are invited to sample a menu containing local cheeses, meats, chutneys, and preserves served with freshly made breads. The event forms part of </span><span style="color: black; outline: none;">Burren Ecotourism Network (BEN) Wellness Month, which <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; outline: none;">features a variety of activities aimed at improving physical and mental health while providing an opportunity to experience the stunning Burren landscape.</span></span></span></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><span style="color: black; outline: none;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; outline: none;"><span style="font-family: inherit;"><br /></span></span></span></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><span style="color: black; outline: none;"><span style="font-family: inherit;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; outline: none;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgnvNdtxnbl3pO0d6rqTcdE-C3un5l_EmtbyJsgb4ae0aoWPJUknw9y454o9KFdp_ottZZy_CFocLt5dZRdBlK3VVLmMKGf5oBLYQPK62aRjRc1x1vOKunJqu_N2dWIdPbotFD9Fqznk8uYzwNqL3EPHRquo0VVERhpLKnyeeZ99VNu3DoE4eldibf3DA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="167" data-original-width="251" height="133" src="https://blogger.googleusercontent.com/img/a/AVvXsEgnvNdtxnbl3pO0d6rqTcdE-C3un5l_EmtbyJsgb4ae0aoWPJUknw9y454o9KFdp_ottZZy_CFocLt5dZRdBlK3VVLmMKGf5oBLYQPK62aRjRc1x1vOKunJqu_N2dWIdPbotFD9Fqznk8uYzwNqL3EPHRquo0VVERhpLKnyeeZ99VNu3DoE4eldibf3DA=w200-h133" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEiEXHLP7B5g3d51RRKX6pVIS5tVAPxSNUR0TO_36ZYp5yZelZmzdF4-C7ojfK3TCd1BVPMDpB9rxLvbeBRaYfZ4GFr5IUY6viSeoGvfxcgDwlEmXIHosOSRCEUINeLVs1rNZid2oghdQ4bwksBIOr1GRFFPoAgtzkJFZgnjvROMae3rTfh_BE6hQcqnKw" style="font-size: 11pt; margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="167" data-original-width="250" height="134" src="https://blogger.googleusercontent.com/img/a/AVvXsEiEXHLP7B5g3d51RRKX6pVIS5tVAPxSNUR0TO_36ZYp5yZelZmzdF4-C7ojfK3TCd1BVPMDpB9rxLvbeBRaYfZ4GFr5IUY6viSeoGvfxcgDwlEmXIHosOSRCEUINeLVs1rNZid2oghdQ4bwksBIOr1GRFFPoAgtzkJFZgnjvROMae3rTfh_BE6hQcqnKw=w200-h134" width="200" /></a><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div></div><p></p><p class="yiv9787639425Default" style="background-color: white; font-size: 12pt; margin: 0cm; outline: none; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: 11pt;">On</span><span style="font-size: 11pt;"> </span><b style="font-size: 11pt; outline: none;">Sunday 21<sup style="outline: none;">st</sup> May</b><span style="font-size: 11pt;">, the Pavilion Community Hall in Lisdoonvarna will host a display of local GEOfood produce, while Carol Gleeson from the Burren & Cliffs of Moher UNESCO Global Geopark will expand on the plans for GEOfood and seafood producer Conor Graham from Flaggy Shore Oysters will talk about his oysters. The showcase is part of the Slow Food Festival, Ireland’s longest running food festival, which is organised by Slow Food Clare, the Burren Ecotourism Network and the Burren and the Geopark.</span></span></p><p class="yiv9787639425Default" style="background-color: white; font-size: 12pt; margin: 0cm; outline: none; text-align: justify;"><span style="font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></p><p class="yiv9787639425Default" style="background-color: white; font-size: 12pt; margin: 0cm; outline: none; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: 11pt;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgOyjj8-iv3Iu70TDEXQ07z1rQgZ0I6hE6Ug4jn0cfd_6II-3312UwKzXdn3cNQXtPjyYhB4zZkHl3WkJ-cDUEgSzX39MhFYSX-7QHNgxsWPOy4i2qbbNbxx5YcGFjW0YG_p3i6WwjCfVcjE4iabdHPC9w1MvSzo0Uw0nqiG85uyc04GBc5gdNEcuOK3Q" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="167" data-original-width="251" height="133" src="https://blogger.googleusercontent.com/img/a/AVvXsEgOyjj8-iv3Iu70TDEXQ07z1rQgZ0I6hE6Ug4jn0cfd_6II-3312UwKzXdn3cNQXtPjyYhB4zZkHl3WkJ-cDUEgSzX39MhFYSX-7QHNgxsWPOy4i2qbbNbxx5YcGFjW0YG_p3i6WwjCfVcjE4iabdHPC9w1MvSzo0Uw0nqiG85uyc04GBc5gdNEcuOK3Q=w200-h133" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEjADczlh_6Ge-GNBI8myMSmMsabwyHR2n7tGygHMZ88J0OZzuBFmrCCj1Xus_2myBBAYT7nJwf9KLjdQyB5qWp46yGr0pJRJI7B3zlpivtevzDDF_5ywgPacBxxOgy-iZ1IW5yIHiVgO2QwlVAbJBUhe8_fJHhbC9ZZNYMOyza_mlTJo9LoIgAsbVXv5Q" style="font-size: 11pt; margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="167" data-original-width="251" height="133" src="https://blogger.googleusercontent.com/img/a/AVvXsEjADczlh_6Ge-GNBI8myMSmMsabwyHR2n7tGygHMZ88J0OZzuBFmrCCj1Xus_2myBBAYT7nJwf9KLjdQyB5qWp46yGr0pJRJI7B3zlpivtevzDDF_5ywgPacBxxOgy-iZ1IW5yIHiVgO2QwlVAbJBUhe8_fJHhbC9ZZNYMOyza_mlTJo9LoIgAsbVXv5Q=w200-h133" width="200" /></a><br /><br /></span></div><p class="yiv9787639425Default" style="background-color: white; font-size: 12pt; margin: 0cm; outline: none; text-align: justify;"><span style="font-size: 11pt; outline: none;"><span style="font-family: inherit;"> </span></span></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><span style="color: black; outline: none;"><span style="font-family: inherit;">GEOfood will be promoted on national television on <b style="outline: none;">Wednesday 24<sup style="outline: none;">th</sup> May</b> when RTÉ One’s Today Show broadcasts live from the newly upgraded Vandeleur Walled Garden in Kilrush. Among the businesses that will be displaying their produce for the television cameras on the day are Burren Premium Beef, Linnalla Ice Cream and Flaggy Shore Oysters, while celebrity chef Kevin Dundon will be cooking up a GEOfood dish back in studio.</span></span></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><span style="color: black; outline: none;"><span style="font-family: inherit;"><br /></span></span></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><span style="font-family: inherit;"><span style="color: black; outline: none;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEisOHl4Dmh_S_HxaCqYxbVDKF6JoUMnTCJT5iffT6ueBcXP_jtSSuhA4PkzQ_WMyP0two6LkxQu2B04393F1Kb-uJO420TlwZVeJ3MMTqa2vRl3BtiFe2vVp8Wd33m6jONA9glvas3aXZ4d0OIMSo83X7rE1ySyaXxIqvvVrxIK09l2xTFB5CSZs5XKmA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="331" data-original-width="567" height="117" src="https://blogger.googleusercontent.com/img/a/AVvXsEisOHl4Dmh_S_HxaCqYxbVDKF6JoUMnTCJT5iffT6ueBcXP_jtSSuhA4PkzQ_WMyP0two6LkxQu2B04393F1Kb-uJO420TlwZVeJ3MMTqa2vRl3BtiFe2vVp8Wd33m6jONA9glvas3aXZ4d0OIMSo83X7rE1ySyaXxIqvvVrxIK09l2xTFB5CSZs5XKmA=w200-h117" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEiKY2Ad-pLqo4foivn38grj7lCHgly1bIwkIczMq7QUZXlc9SA8q1aRUzTzrpHhLiY9HE8q01LpTmQ2mtfj_nfGTusKc8797ftPDKXnN_kW6M0XaBDem8oH0Q0mzAg4yR9MOFgXn8AEUVnmJ5c1S7jJtVEyUWC9cDBXRDUpUovf6pNlkqOn8qX6iId2zw" style="font-size: 11pt; margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="167" data-original-width="251" height="133" src="https://blogger.googleusercontent.com/img/a/AVvXsEiKY2Ad-pLqo4foivn38grj7lCHgly1bIwkIczMq7QUZXlc9SA8q1aRUzTzrpHhLiY9HE8q01LpTmQ2mtfj_nfGTusKc8797ftPDKXnN_kW6M0XaBDem8oH0Q0mzAg4yR9MOFgXn8AEUVnmJ5c1S7jJtVEyUWC9cDBXRDUpUovf6pNlkqOn8qX6iId2zw=w200-h133" width="200" /></a><br /><br /></span></div><span style="font-family: inherit;"><br /><span style="font-size: 11pt;">Meanwhile, the local media spotlight will shine on the Geoparks’ GEOfood this </span><b style="font-size: 11pt; outline: none;">Sunday 14<sup style="outline: none;">th</sup> May</b><span style="font-size: 11pt;"> at 6.00pm when Clare FM’s documentary series Atlantic Tales with Pat Flynn features Geopark manager Carol Gleeson, Cathleen Connole, Donnacha Fahy of Celtic Salads and Siobhan Garvey of St. Tola Irish Goat Cheese.</span></span><p></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><span style="color: black; outline: none;"><span style="font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></span></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><span style="color: black; outline: none;"><span style="font-family: inherit;"><span style="font-size: 11pt;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhzRgwtpyVA1dVRDWZfoigRuwgQl2w2gY4xkj5pzqm4XQgUxYOPep8YVThajk1vl4oJjmKP_WPCHvETlVpGsvnFaCDdhpIB7jzm6cMH3uaqHVEDX9O732KByMrpZLhV-JLD4CMI0711Hvh-_xW04iCmkfVhOkPjKXuTJ8WLxWonSqFkb757D5WWR0C_Xw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="167" data-original-width="251" height="133" src="https://blogger.googleusercontent.com/img/a/AVvXsEhzRgwtpyVA1dVRDWZfoigRuwgQl2w2gY4xkj5pzqm4XQgUxYOPep8YVThajk1vl4oJjmKP_WPCHvETlVpGsvnFaCDdhpIB7jzm6cMH3uaqHVEDX9O732KByMrpZLhV-JLD4CMI0711Hvh-_xW04iCmkfVhOkPjKXuTJ8WLxWonSqFkb757D5WWR0C_Xw=w200-h133" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEjQFb6ZBxHZHzOP9mH4dq1nur6BomTTYT-cqrdL46ZXfEuewe1LKO4XqFogQ-d058vEaOcjiZo62wxGrQtNOnUHC4BS3AHTWg5XGnD5fHQQg1AHxEnuFPHE04q_b7mn2BNHYtxybNW0MXyOTAvCvZACYfaoP9t5TAoU5jlr24ARHrrs1Bi5KGxJ-al0SA" style="font-size: 11pt; margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="167" data-original-width="251" height="133" src="https://blogger.googleusercontent.com/img/a/AVvXsEjQFb6ZBxHZHzOP9mH4dq1nur6BomTTYT-cqrdL46ZXfEuewe1LKO4XqFogQ-d058vEaOcjiZo62wxGrQtNOnUHC4BS3AHTWg5XGnD5fHQQg1AHxEnuFPHE04q_b7mn2BNHYtxybNW0MXyOTAvCvZACYfaoP9t5TAoU5jlr24ARHrrs1Bi5KGxJ-al0SA" width="200" /></a><br /><br /></span></div><p></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><span style="font-family: inherit;"><span lang="EN-US" style="color: black; font-size: 11pt; outline: none;">“</span><strong style="font-size: 11pt; outline: none;"><span style="color: black; font-weight: normal; outline: none;">The main aim of the GEOfood programme is to provide a brand that emphasises the locality, freshness, seasonality and traditions of our local food and how the landscape and climate influences what we grow and produce. GEOfood also increases </span></strong><span style="color: black; font-size: 11pt; outline: none;">opportunities for local people and visitors to savour and appreciate quality local food” commented </span><b style="font-size: 11pt; outline: none;"><span lang="EN-US" style="color: black; outline: none;">Geopark manager Carol Gleeson</span></b><span lang="EN-US" style="color: black; font-size: 11pt; outline: none;">. “We are delighted to see a growing number of producers across the Burren getting involved with </span><strong style="font-size: 11pt; outline: none;"><span style="color: black; font-weight: normal; outline: none;">the Burren and Cliffs of Moher UNESCO Global Geopark GEOfood programme.”</span></strong></span></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><strong style="font-size: 11pt; outline: none;"><span style="color: black; font-weight: normal; outline: none;"><span style="font-family: inherit;"><br /></span></span></strong></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><strong style="font-size: 11pt; outline: none;"><span style="font-family: inherit;"><span style="color: black; font-weight: normal; outline: none;"></span></span></strong></p><div class="separator" style="clear: both; text-align: center;"><strong style="font-size: 11pt; outline: none;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhqGChvHhEei7z3appRtk0JBu3o0Go94TgX6tAd4R9fiioE3ii8kxKJ1V3prBoLGprT2smvcS_0pQeqSu6q4XlC0CyuhVhi63YB1dSkTPH5jFJCYr7g_6HAJ_NtNyjD01Nc_EokAobZXsZPCYApl65BE7QI6r5e1moQ9lx2tmA-my84GdSFAXj10AA34g" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img alt="" data-original-height="167" data-original-width="251" height="133" src="https://blogger.googleusercontent.com/img/a/AVvXsEhqGChvHhEei7z3appRtk0JBu3o0Go94TgX6tAd4R9fiioE3ii8kxKJ1V3prBoLGprT2smvcS_0pQeqSu6q4XlC0CyuhVhi63YB1dSkTPH5jFJCYr7g_6HAJ_NtNyjD01Nc_EokAobZXsZPCYApl65BE7QI6r5e1moQ9lx2tmA-my84GdSFAXj10AA34g" width="200" /></span></a></strong></div><strong style="font-size: 11pt; outline: none;"><span style="font-family: inherit;"><br /><strong style="color: #1d2228; font-size: 11pt; outline: none;"><span style="color: black; font-weight: normal; outline: none;">GEOfood members include </span><span style="color: black; outline: none;">St. Tola Irish Goat Cheese</span><span style="color: black; font-weight: normal; outline: none;"> (Inagh), </span><span style="color: black; outline: none;">Burren Fine Wine and Food Beetroot Chutney</span><span style="color: black; font-weight: normal; outline: none;"> (Ballyvaughan), </span><span style="color: black; outline: none;">Flaggy Shore Oysters</span><span style="color: black; font-weight: normal; outline: none;"> (New Quay), </span><span style="color: black; outline: none;">Burren Smokehouse Smoked Oysters</span><span style="color: black; font-weight: normal; outline: none;"> (Lisdoonvarna), </span><span style="color: black; outline: none;">Burren Premium Beef</span><span style="color: black; font-weight: normal; outline: none;"> (Boston), </span><span style="color: black; outline: none;">Burren Free Range</span></strong><strong style="color: #1d2228; font-size: 11pt; outline: none;"><span style="outline: none;"> Pork</span><span style="font-weight: normal; outline: none;"> (Kilfenora), </span><span style="outline: none;">Linnalla Ice Cream</span><span style="font-weight: normal; outline: none;"> (New Quay), and </span><span style="outline: none;">Wild Kitchen Elderflower Champagne & Haw Ketchup</span><span style="outline: none;"><span style="font-weight: normal;"> (Lahinch). Four new </span><span style="color: black; outline: none;"><span style="font-weight: normal;">members have signed up to GEOfood in recent weeks, namely </span>Burren Blossom Honey<span style="font-weight: normal;"> (Ballyvaughan), </span>Celtic Salads<span style="font-weight: normal;"> (New Quay), </span>Clare Jam Company<span style="font-weight: normal;"> (Doolin) and </span>Savage Craic Fermented Foods<span style="font-weight: normal;"> (Corkscrew Hill).</span></span></span></strong></span></strong><p></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><strong style="font-size: 11pt; outline: none;"><span style="color: black; font-weight: normal; outline: none;"><strong style="color: #1d2228; font-size: 11pt; outline: none;"><span style="outline: none;"><span style="color: black; outline: none;"><span style="font-weight: normal;"><span style="font-family: inherit;"><br /></span></span></span></span></strong></span></strong></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><strong style="font-size: 11pt; outline: none;"><span style="color: black; font-weight: normal; outline: none;"><strong style="color: #1d2228; font-size: 11pt; outline: none;"><span style="outline: none;"><span style="color: black; outline: none;"><span style="font-family: inherit;"><span style="font-weight: normal;"></span></span></span></span></strong></span></strong></p><div class="separator" style="clear: both; text-align: center;"><strong style="font-size: 11pt; outline: none;"><strong style="color: #1d2228; font-size: 11pt; outline: none;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgBETUE4BxJPpp4axLVPfUqHteWhLO2QdjVrdm8LWxoFMywOR7jt49bz87D2X_PoAV8SK6rHfpl1oyDPMMptvyb87Lb-LVsTrHFEfW6KL0PW-Wr9L7r6AY7EZA2eKHrt6Vf8kFEa7qHBCRj4KaHO7EvAhzcowLKlgfkr2U9LvQ4fF5n_39TE44kZqgZ6Q" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img alt="" data-original-height="241" data-original-width="754" height="102" src="https://blogger.googleusercontent.com/img/a/AVvXsEgBETUE4BxJPpp4axLVPfUqHteWhLO2QdjVrdm8LWxoFMywOR7jt49bz87D2X_PoAV8SK6rHfpl1oyDPMMptvyb87Lb-LVsTrHFEfW6KL0PW-Wr9L7r6AY7EZA2eKHrt6Vf8kFEa7qHBCRj4KaHO7EvAhzcowLKlgfkr2U9LvQ4fF5n_39TE44kZqgZ6Q" width="320" /></span></a></strong></strong></div><strong style="font-size: 11pt; outline: none;"><strong style="color: #1d2228; font-size: 11pt; outline: none;"><span style="font-family: inherit;"><br /></span></strong></strong><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><span style="color: black; outline: none;"><span style="font-family: inherit;">“In the next year, we are looking to grow the GEOfood concept further to include restaurants and other food outlets and encourage them to use more locally sourced foods,” added Ms. Gleeson. “We hope to enthuse chefs, local people and visitors about the quality of food grown in the Burren and Cliffs of Moher UNESCO Global Geopark. Through GEOfood, we look forward to further strengthening local livelihoods and further enhancing the growing national and international reputation garnered by the Burren for its quality food produce.”</span></span></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><span style="font-family: inherit;"> </span></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><span style="font-family: inherit;">Visit <a href="http://www.burrengeopark.ie/" rel="nofollow noopener noreferrer" style="color: blue; outline: none;" target="_blank">www.burrengeopark.ie</a> for more.</span></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><span style="font-family: inherit;"><br /></span></p><p class="yiv9787639425MsoNormal" style="background-color: white; color: #1d2228; font-size: 11pt; margin: 0cm; outline: none; text-align: justify;"><i>Zack</i></p>Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-55264045326145314922023-05-02T17:39:00.001+01:002023-05-02T17:51:20.059+01:00Chef Eunice Power to cook at the Blackwater Valley Opera Festival<p> If you are looking a unique dining experience, the upcoming Blackwater Valley Opera Festival in Waterford and Cork has some beautiful fine dining options at the festival and the concerts. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxdsrQH9VhfKVDU_zvc_TG82nfgHlisBmWXGZpwUchoAY0WWAFimSUj0gnQoQSVwiRdqMQ5Lm5UR2omTBUiZ90iSL9aoDmUYr1BD4y9-x-dD5_lEZXjibWoq1Rz6TliPrURA4PKW9NUdVX_QbLk8MDbSRH7TBd0H6AM4wWHGibX-tQAUQqg5-aRwNfQ/s2327/The-Macbeth-Menu-Opera-2023-Lismore-Castle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2327" data-original-width="1654" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxdsrQH9VhfKVDU_zvc_TG82nfgHlisBmWXGZpwUchoAY0WWAFimSUj0gnQoQSVwiRdqMQ5Lm5UR2omTBUiZ90iSL9aoDmUYr1BD4y9-x-dD5_lEZXjibWoq1Rz6TliPrURA4PKW9NUdVX_QbLk8MDbSRH7TBd0H6AM4wWHGibX-tQAUQqg5-aRwNfQ/w284-h400/The-Macbeth-Menu-Opera-2023-Lismore-Castle.jpg" width="284" /></a></div><br /><p>Chef Eunice Power returns to the Blackwater Valley Opera Festival this year, with fantastic pre-opera dinner menus for 2023 – The Macbeth Menu and The Macbeth Menu (Vegan), served in luxurious, stretch tents within the beautiful grounds of Lismore Castle.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xYXnsPSoVWvt01OcfT4qsvCIdNToPoOIB86kMdS9IU47LWSgMlwasaGW5IfuP1wh6-rgcoGUyKfL5-iKu2Iu6ywf2SWBlKn-seiIv7eTn-P29jYdhFMYf-ZuPbudaAPBlloOUzrE6Ae1QP4J4AZ7yjxYu1bp0rGR9tqdn5R1Ko0noDnGkPClJue2eQ/s2327/The-Macbeth-Menu_Vegan-Opera-2023-Lismore-Castle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2327" data-original-width="1654" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xYXnsPSoVWvt01OcfT4qsvCIdNToPoOIB86kMdS9IU47LWSgMlwasaGW5IfuP1wh6-rgcoGUyKfL5-iKu2Iu6ywf2SWBlKn-seiIv7eTn-P29jYdhFMYf-ZuPbudaAPBlloOUzrE6Ae1QP4J4AZ7yjxYu1bp0rGR9tqdn5R1Ko0noDnGkPClJue2eQ/w284-h400/The-Macbeth-Menu_Vegan-Opera-2023-Lismore-Castle.jpg" width="284" /></a></div><br /><p>People are also welcome to bring their own picnic before the concert, and book a spot in one of the outhouses at Dromore Yard with seats and chairs, so they can picnic in comfort. Limited seating so they will need to book in advance. </p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uG0Y6femMQU6D7hVkz4nFeEiv3FoyaLlIXGK3IhRuAZFQXMJiMzkeNYn_KK5lhtGOhbLPhwfH6gmyJegyTc0df2mDClnfzGyOICF1aW0r_EM_rYD4udW2pMpswsuJXDRvKoHhmph_ADzuUJwrOdwVXjKhiwF-Uvmb6O9kkcpSx6Ifze9ooG1EP31Ng/s400/Eunice%20Power%20chef.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="400" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uG0Y6femMQU6D7hVkz4nFeEiv3FoyaLlIXGK3IhRuAZFQXMJiMzkeNYn_KK5lhtGOhbLPhwfH6gmyJegyTc0df2mDClnfzGyOICF1aW0r_EM_rYD4udW2pMpswsuJXDRvKoHhmph_ADzuUJwrOdwVXjKhiwF-Uvmb6O9kkcpSx6Ifze9ooG1EP31Ng/w400-h400/Eunice%20Power%20chef.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chef Eunice Power is one of Ireland's top catering specialists </td></tr></tbody></table><br /><p>A selection of fine wines and champagne will be available from the bar. Any pre-paid orders made online will be served to them – ready for their arrival and chilled as appropriate.</p><p><b><i>Dates and Prices:</i></b> </p><p>The Macbeth Menu by Eunice Power - 31 May, 2, 3, 4 June - Tickets €55- €75 Lismore Castle, Waterford.</p><p>Gourmet Table Picnics by Eamo & Ró - 31 May, 2, 3, 4 June - Tickets €55 Lismore Castle, Waterford.</p><p>Gourmet Table Picnics by Eamo & Ró - 1, 4, 5 June - Tickets €55 Dromore Yard, Aglish, Co. Waterford.</p><p>For more details and booking options see <a href="https://blackwatervalleyopera.ie/book-formal-dining/">https://blackwatervalleyopera.ie/book-formal-dining/</a> </p><p><br /></p>Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-71335019120868411732022-11-11T14:29:00.000+00:002022-11-11T14:29:32.942+00:00How to Cook a Turkey & my Favourite Stuffing Recipe<div class="MsoNormal">
<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">The turkey is the centre-piece of the traditional Christmas</span></span><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"> Dinner and it's also great for any other special occasion, like Thanksgiving in the USA, </span></span><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">which is why cooking it properly is so important. </span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Mess it up and not even the best side dishes will save you! </span></span><br />
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Turkey is becoming very popular because it is relatively low in cholesterol and high in vitamins that boost the immune system. It's also very juicy and tasty if cooked right! </span></span><br />
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">So here are some tips on how to prepare & cook your perfect Turkey!</span></span><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"> </span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-OXj21XE36RE/TvMGR9h4ZDI/AAAAAAAAAwk/L27W4OvnEpo/s1600/Turkey2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="220" src="https://4.bp.blogspot.com/-OXj21XE36RE/TvMGR9h4ZDI/AAAAAAAAAwk/L27W4OvnEpo/s400/Turkey2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A juicy & tender whole roasted turkey really does add to the sense of occasion at Christmas or Any time!</td></tr>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">1. First things first. </span></span>Buy a Fresh Turkey if you can.<b> <i>Don't </i></b>buy a turkey that has been pre-stuffed as mishandling or incorrect cooking can cause bacteria to multiply inside the stuffing.<br />
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">2. It's so important that if you are buying a frozen bird, that you thaw your turkey completely before cooking. If it’s done improperly, bacteria can multiply to a point where even oven temperatures won't be able to kill all of them off. This can cause food poisoning. </span></span><br />
<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">The safest thing to do is to thaw your turkey in the fridge, but if you don't have the room, put it into a roasting tray in a cool room, covered with a dry cloth until it defrosts. </span></span><span style="background-color: white;">You should leave the turkey in its original wrapper until you're ready to cook it.</span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">3. If you're placing the turkey in the</span></span><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"> </span></span><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">fridge (raw meat should always go the bottom shelf) also put it on a tray to catch all the juices that may leak out. It takes approximately 2 days for a 15 pound turkey to fully defrost</span></span><span style="color: #3d3d3d; mso-bidi-font-size: 10.0pt;">.</span><br />
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">4. </span></span><span style="background-color: white;">Don't wash your Turkey. The water splashing around will spread more bacteria than you are washing off it.</span><br />
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<span style="background-color: white;">5. Add some extra flavour by loosely filling the cavity of the bird with some peeled vegetables like carrots, celery, onion & garlic which work great together. </span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">6. Before roasting, coat the outside of the turkey with real butter and season it with sea-salt and ground black pepper. Cover the complete bird with streaky bacon to add more flavour and to keep it from browning too much. Don’t forget to cover the legs too! Add a mug of water to the tray. <o:p></o:p></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">7. Loosely cover the complete bird with tin foil and scrunch it up around the edge of the tray. Once you get the turkey in the oven, resist the temptation to open the oven door! Every time you open the door the temperature drops and all the moisture escapes increasing the likelihood of a dry bird.<o:p></o:p></span></span></div>
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<span class="apple-style-span"><span style="background: white; mso-bidi-font-size: 10.5pt;">8. Have your oven pre-heated to 180°C (170°C for a fan oven), 365°F, Gas mark 4, so that the turkey is going into a hot oven.<o:p></o:p></span></span></div>
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<u><span class="apple-style-span"><span style="background: white; mso-bidi-font-size: 10.5pt;"><br /></span></span></u><span class="apple-style-span"><span style="background: white; mso-bidi-font-size: 10.5pt;">The easiest way to calculate Turkey Cooking Time is to convert the weight to Pounds (lbs) and Cook the bird for <b>20 Minutes per pound with another 20 minutes Extra </b>added to the total cooking time. </span></span></div><div class="MsoNormal"><span style="background-color: white;">To convert from kg to pounds multiple the kilogram weight by 2.2 </span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background: white; mso-bidi-font-size: 10.5pt;"><br /></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background: white; mso-bidi-font-size: 10.5pt;"><b><i>Example</i></b>:</span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background: white; mso-bidi-font-size: 10.5pt;">A 5kg Turkey x 2.2 = 11 pounds</span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background: white; mso-bidi-font-size: 10.5pt;">11 pounds x 20 minutes = 220 minutes </span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background: white; mso-bidi-font-size: 10.5pt;">PLUS add the 20 minutes Extra</span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background: white; mso-bidi-font-size: 10.5pt;">equals 240 minutes (4 hours) <b><i>Total Cooking Tim</i>e</b></span></span></div><div class="MsoNormal">
<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><br /></span></span><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">9. About half an hour <i>before </i>the turkey should be done, remove the foil from the breast to crisp up the skin. <o:p></o:p></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">10. Test the turkey using a sharp pointed knife by inserted the knife the meaty area above the top of the leg. Push in the blade and the gently ease down on it. Juice from the turkey will run down the blade. <br />If the juices run clear then it is cooked. If there are traces of pink in it give it another half an hour in the oven and test it again.</span></span><br />
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">If you have a cooking thermometer <b>ensure </b>that the centre of the thickest parts return a minimum temperature of 65°C. <o:p></o:p></span></span></div>
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<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">11. After you take the turkey out of the oven let it rest, under tinfoil, for about 15 minutes before carving. This lets the hot juices relax and spread evenly through the meat, giving a moist and juicier bird.<o:p></o:p></span></span><br />
<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><br /></span></span><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">12. Relax, Don't Panic and Enjoy!</span></span></div>
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My Favourite Stuffing Mix</h1>
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This is a stuffing recipe that I have used for years. It is versatile and adaptable and can be used with any type of meat. This makes enough for 8 people - generous portions!<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-HPL6jNFf7oY/TvMH8tRR0wI/AAAAAAAAAww/xm3EQ7sxwLo/s1600/stuffing.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="231" src="https://4.bp.blogspot.com/-HPL6jNFf7oY/TvMH8tRR0wI/AAAAAAAAAww/xm3EQ7sxwLo/s400/stuffing.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is my recipe but you can add whatever herbs you like to <i><b>your</b></i> stuffing!</td></tr>
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<b>My Ingredients:<o:p></o:p></b></div>
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250g (10oz) butter</div>
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200g (8oz) diced onion</div>
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100g (4oz) diced red onion</div>
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100g (4oz) grated carrot</div>
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1 tblsp chopped thyme</div>
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1 tblsp chopped parsley</div>
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1/2 tspn cracked black pepper</div>
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2 cloves garlic diced</div>
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1 tablespoon of Mixed herbs</div>
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300g (12oz) white breadcrumbs made with crusts and all</div>
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300g (12oz) wholemeal breadcrumbs made with crusts and all<br />
<i>Use Gluten Free Bread if you wish</i></div>
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<b>My Method</b>:</div>
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1. Simply place the butter and all other ingredients, except the crumbs, on a medium heat and cook gently, stirring, until the onions and other veg are soft.</div>
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2. Add the breadcrumbs and mix in well until the crumbs have absorbed all the butter and juices.</div>
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3. If the stuffing feels a little dry (depending on the type of day, the weather, the heat of the kitchen or one of another hundred amazingly uncontrollable conditions) I tend to add a little <i>splash </i>of my favourite white wine at this stage and mix well and then add a little of the cooking juices from the cooked turkey just before serving.</div>
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Enjoy your Turkey!</div>
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<div class="MsoNormal"><i>Zack</i></div>
Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-12603192750081896382022-11-11T14:27:00.000+00:002022-11-11T14:27:24.609+00:00Make Your Own Christmas Pudding and Whiskey Custard<div class="MsoNormal">
Christmas pudding is also known as plum pudding because of the abundance of prunes in it! This rich tasty pudding is made of a mixture of fresh or dried fruit, nuts and suet (beef or mutton fat) and traditionally boiled or steamed. Vegetarian suet may also be used.<br />
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The pudding is dark and can be saturated with whiskey or brandy, dark beer, or other alcohols. They used to be boiled in a "pudding cloth," but today they are usually made in pudding bowls.<br />
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People have always stirred lucky charms into their Christmas pudding mixture for good luck, similar to those in <a href="https://www.irishfoodguide.ie/2011/10/halloween-my-barmbrack-recipe.html" target="_blank">Halloween Barmbracks</a>. These charms included silver coins (for wealth), tiny silver wishbones (for good luck), a silver thimble (for thrift), a gold ring (for marriage) or an anchor (for safe harbour) and whoever got the lucky serving, would keep the charm!<br />
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Ready-made and cooked puddings are available in the shops but they will never compete with the pleasure that comes with making your own Christmas Pudding!<br />
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So, here's my easy to make Christmas Pudding recipe with a whiskey (or brandy) custard cream too!</div>
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<b>My Ingredients:<o:p></o:p></b></div>
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125g ready-to-eat prunes, chopped</div>
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225g raisins</div>
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225g currants</div>
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225g sultanas</div>
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Grated rind and juice of 1 lemon</div>
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50g chopped almonds</div>
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1 cooking apple, peeled, cored and grated</div>
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1 medium carrot, peeled and grated</div>
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225g demerara sugar</div>
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225g suet (I use vegetable suet rather than beef suet)</div>
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125g fresh white breadcrumbs</div>
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125g plain flour</div>
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½ tsp ground cinnamon</div>
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½ tsp ground coriander</div>
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½ tsp freshly ground nutmeg</div>
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3 eggs</div>
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150ml Stout</div>
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1 tbsp black treacle</div>
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35ml Irish Whiskey</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4_YFTp7IB94/TuIMHaVH04I/AAAAAAAAAtE/yzf0qAj_naI/s1600/xmas_pudding_mix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://1.bp.blogspot.com/-4_YFTp7IB94/TuIMHaVH04I/AAAAAAAAAtE/yzf0qAj_naI/s400/xmas_pudding_mix.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It sounds like a lot of work - but the Christmas Pudding is very easy to make!</td></tr>
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<b>My Method:</b></div>
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1. In a large bowl, mix all the dry ingredients together.<br />
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2. Whisk the eggs, stout, whiskey or brandy and black treacle together and stir into the mixture.</div>
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3. Cover and leave to stand overnight in a cool place.</div>
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4. Butter three x 600ml pudding bowls and put a circle of grease-proof paper in the base.</div>
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5. Pack the mixture into the bowls and smooth the top. Leave about 2.5 cm space to the top of the bowl.</div>
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6. Cut a double layer of grease-proof paper into a 30cm circle. Cover each pudding with the paper and tie with string around the edge. Tie another piece of string across the top of the pudding so that it can be easily lifted in and out of the pan.</div>
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7. Put the bowls into a heavy-based saucepan (placing an up-turned plate in the bottom of the pot first, to raise the pudding bowls off the bottom of the pot). Pour boiling water around the edge until it comes two-thirds of the way up the sides of the bowls. Cover with a lid and simmer for 3 hours. <i>Top up the pot with boiling water to the starting level every hour.</i></div>
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8. Lift out the puddings after 3 hours and let them cool. Put on a new grease-proof or parchment cover and then cover tightly with foil.</div>
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9. Store in a cool dark place until Christmas. The puddings will keep for up to six months.</div>
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10. To serve cut into portion sizes and heat in a microwave, on full power, for 1 minute until piping hot. Warm two tablespoons of whiskey or brandy in a small saucepan. Set alight and carefully pour over the pudding. Serve with my flavoured custard cream (see recipe below).<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-igewH5lFC3k/TuISsVdPyGI/AAAAAAAAAtM/kVS8kmz9vak/s1600/xmas_pudding_serve.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://2.bp.blogspot.com/-igewH5lFC3k/TuISsVdPyGI/AAAAAAAAAtM/kVS8kmz9vak/s400/xmas_pudding_serve.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christmas Pudding with a Brandy Custard Cream!</td></tr>
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<span class="Apple-style-span" style="font-weight: bold;">Whiskey Custard Cream</span></div>
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This is a very simple and tasty Christmas cream that I prefer to serve with my Christmas Pudding more than anything else!..<br />
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Whip 250ml cream until it holds a figure eight shape and stir it into 250ml of cold custard. You can make this yourself or buy it pre-made. Pour in 35ml (one shot) of Irish Whiskey (or brandy) and add a pinch of grated nutmeg and stir until smooth.<br />
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This can also be served over warmed mince pies for a delightful change to the usual! Enjoy!</div>
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<i>Zack</i><br />
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<i><a href="https://twitter.com/IrishFoodGuide" target="_blank">Follow me </a></i><i><a href="https://twitter.com/IrishFoodGuide" target="_blank">on Twitter</a> at </i><i><a href="https://twitter.com/IrishFoodGuide" target="_blank">@IrishFoodGuide </a></i></div>
Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-59698067144238228842022-11-11T14:26:00.001+00:002024-01-31T01:16:04.113+00:00How to Make a Real Irish CoffeeI thought you'd like to have this recipe for my Irish Coffee, as they are delicious at any time of year!<br />
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<b><u>The important rules for making a perfect Irish Coffee are:</u></b></div>
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<b>1</b>. Whip the cream <i>before</i> you start!</div>
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<b>2</b>. Make sure your Coffee is hot and strong.</div>
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<b>3</b>. Heat the Glass with boiling water before you assemble the drink, but place a teaspoon into the glass before you add the hot water and this will stop the glass from cracking.<br />
<b>4</b>. Pour out the water and 3/4 fill your glass with hot strong coffee.</div>
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<b>5</b>. Stir in the sugar until dissolved, but don't take too long doing it!</div>
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<b>6</b>. Add the whiskey and stir it well so that the coffee is still turning gently when you are putting the cream on top.</div>
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<b>7</b>. Never mind about pouring the cream over the back of a spoon or any of that nonsense! Simply dip your teaspoon into a glass of hot water and quickly, but carefully, scoop the whipped cream and place it on top of the hot coffee. The hot spoon will make it slide on to the Irish coffee.</div>
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<b>8</b>. Three or Four teaspoons of lightly whipped cream will be sufficient and it will float perfectly on top of your Irish Coffee if you have followed all of the above simple steps.<br />
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You can right-click on this <b>picture </b>below, save it as a image, Print it out on card and stick it on your fridge for Christmas. By New Year's Day you should have perfected the recipe and method for making a yummy Irish Coffee!</div>
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<a href="http://3.bp.blogspot.com/-5iG8rJUu-Fk/UrG3p68u_HI/AAAAAAAAF54/Ybtq7gZqH_c/s1600/irish_coffee_day_irishfoodguide.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5iG8rJUu-Fk/UrG3p68u_HI/AAAAAAAAF54/Ybtq7gZqH_c/s1600/irish_coffee_day_irishfoodguide.jpg" /></a></div>
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<b><i>Enjoy!</i></b></div>
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Zack</div>
Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-73794082134360552162022-10-31T21:15:00.002+00:002022-10-31T21:15:47.712+00:00Kitchen of Hope Charity Cooking Fundraiser <p>A Kitchen of Hope is coming to Bray on the 7th November 2022. </p><p>This is a charity event to raise money for Beaumount Hospital and The Royal Donnybrook Hospital. </p><p>These hospitals have saved the lives of both James Maguire, son of Kenny Maguire of Kenny Maguire Demos, (he's a nephew to Neven Maguire) and also Cathal Morahan, son of chef Rory Morahan. </p><p>There is no such thing as a free lunch and both families are so thankful for the positive result. It is time to give something back </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9QXCUwFahixtHltROYOk5guOlApp87fGvrlDmHSnDrMLEWKIoh6iVQCWobpk4_449ESawf72B0D3pxtrZQMSk4tvPxYvGDWrWM4JDEdmt8iQ-XqWkXm7HYcVfMXC62uWTu51B2gAyPAf8ScdmB-C-2I0OCinCtBgVA0hYZ_32XgLwHzWhl_vUsYRCUw/s882/FB_IMG_1667249738007.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="882" data-original-width="606" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9QXCUwFahixtHltROYOk5guOlApp87fGvrlDmHSnDrMLEWKIoh6iVQCWobpk4_449ESawf72B0D3pxtrZQMSk4tvPxYvGDWrWM4JDEdmt8iQ-XqWkXm7HYcVfMXC62uWTu51B2gAyPAf8ScdmB-C-2I0OCinCtBgVA0hYZ_32XgLwHzWhl_vUsYRCUw/w220-h320/FB_IMG_1667249738007.jpg" width="220" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>They are all bringing together a night of culinary magic to Colaiste Raithin, in Ravenwell in Bray, County Wicklow.</p><p>Grainne Seoige is the MC for the evening with chefs Neven Maguire, Paul Kelly and Bray local, Charlo, with Greystones Simon Hudson (Sysco) and a few other special guest on the night.</p><p>Please support and join us.</p><p>Tickets are available picked €22.50 at <a href="https://www.eventbrite.ie/e/kitchen-of-hope-tickets-441469445997">https://www.eventbrite.ie/e/kitchen-of-hope-tickets-441469445997</a></p>Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-84077510228598120412022-10-16T14:35:00.001+01:002023-09-18T15:08:52.626+01:00An Irish Whiskey Pumpkin Pie for HalloweenThe original Jack O Lanterns were carved from turnips, potatoes or beets and has been a popular tradition here for centuries! Immigrants from Ireland brought the Jack O Lantern tradition with them when they went to the United States. They soon found that pumpkins, a fruit native to America, were easier to carve into the perfect Jack O Lanterns and they made great pies too!<div><br /><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwhDzz5pCEVf7X2O0yy5WA3-akoFhXpaKeVY-KZKLemIaFBbNcAiCS9b5LHafAMGls-cgBfZYlcjGoD9p6meUGzs_ynhbq9K98aYdvPbFuGI3zOmnWt2l_b1CC7zJUQyNT7ene1IlzWLor8AZu1hY_G4qQ38HeQEXPCg1R3ra0KpbtvLnuj90O171l8c3/s400/image.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="400" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwhDzz5pCEVf7X2O0yy5WA3-akoFhXpaKeVY-KZKLemIaFBbNcAiCS9b5LHafAMGls-cgBfZYlcjGoD9p6meUGzs_ynhbq9K98aYdvPbFuGI3zOmnWt2l_b1CC7zJUQyNT7ene1IlzWLor8AZu1hY_G4qQ38HeQEXPCg1R3ra0KpbtvLnuj90O171l8c3/w400-h300/image.png" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>In recent years, Pumpkin Pie is becoming a 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!<br />
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The first recorded recipe for pumpkin pie was published as a 'Pompkin Pudding' in 1796, in a book called <i>American Cookery by Amelia Simmons</i>. 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!<br />
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<a href="http://3.bp.blogspot.com/-RUyigKd7jgM/UGs4nkAfdzI/AAAAAAAADRQ/JUAiYY_6wTk/s1600/American+Cooke+Book+1796+Amelia+Simmons.jpg"><img border="0" src="https://3.bp.blogspot.com/-RUyigKd7jgM/UGs4nkAfdzI/AAAAAAAADRQ/JUAiYY_6wTk/s400/American+Cooke+Book+1796+Amelia+Simmons.jpg" /></a></div>
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<span style="font-size: x-small;">The first American Cookbook: <b><i>American Cookery</i></b>, by Amelia Simmons, </span></div>
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<span style="font-size: x-small;">published by Hudson & Goodwin of Hartford, Connecticut, USA, in 1796</span></div>
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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!<br />
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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.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-aLS4OREQB24/UGtLtLmQg0I/AAAAAAAADSk/b22jmib14SI/s1600/pumkin_squash_sweet_potato.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="140" src="https://1.bp.blogspot.com/-aLS4OREQB24/UGtLtLmQg0I/AAAAAAAADSk/b22jmib14SI/w400-h140/pumkin_squash_sweet_potato.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Becky Pumpkin - Butternut Squash - Sweet Potato</td></tr>
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<i>This recipe makes one 10" x 1.5" Pumpkin Pie</i><br />
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<b>To Make the Pumpkin Puree:</b><br />
Cut a medium-sized pumpkin into wedges and discard all the seeds. Cook the pumpkin in a 160*C oven for 30 minutes or 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 prepared Pumpkin Purée for the pie. </div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gSm-gJiNZOw/UHXazrV8L3I/AAAAAAAADeI/bKj701XqyNg/s1600/Pumpkin+Pie-Making+Zack_small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://3.bp.blogspot.com/-gSm-gJiNZOw/UHXazrV8L3I/AAAAAAAADeI/bKj701XqyNg/w400-h300/Pumpkin+Pie-Making+Zack_small.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">The Pur<span style="text-align: start;">éed Pumpkin, a Splash of Irish Whiskey & Crushing the Gingernut Biscuits</span></span></td></tr>
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<b>Sweet Pastry and Base</b><br />250g Plain Flour<br />100g Butter<br />75g Light Brown Sugar<br />
1 medium egg<br />
a little Cold Water<br />100g crushed Gingernut Biscuits<br />
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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.<br />
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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.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Uaosy8yEjQQ/UHc1LMhPe8I/AAAAAAAADfc/HBlpNPSCRWQ/s1600/Pumpkin+Pie-Making+Zack+Crumb_small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://4.bp.blogspot.com/-Uaosy8yEjQQ/UHc1LMhPe8I/AAAAAAAADfc/HBlpNPSCRWQ/w400-h300/Pumpkin+Pie-Making+Zack+Crumb_small.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crush the Gingernut Biscuits and gently press them onto the Sweet Pastry</td></tr>
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<b>The Filling</b><br />
3 Medium Eggs<br />160g Light Brown Sugar<br />1x 410g can Evaporated Milk<br />
1 tsp ground Cinnamon<br />
1/2 tsp ground Ginger<br />
A pinch of ground Cloves<br />
1/2 tsp Salt<br />400g Your Pumpkin Purée<br />35ml Irish Whiskey<br />
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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.<br />
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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 for 40 minutes.<br />
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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.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-__KUL7nUm20/UHc1TNOtuyI/AAAAAAAADfk/cb72jz5oyzQ/s1600/Irish_Whiskey_Pumpkin_Pie_IrishFoodGuide_small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://4.bp.blogspot.com/-__KUL7nUm20/UHc1TNOtuyI/AAAAAAAADfk/cb72jz5oyzQ/w400-h300/Irish_Whiskey_Pumpkin_Pie_IrishFoodGuide_small.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zack's Irish Whiskey Pumpkin Pie</td></tr>
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To turn it out, put a flat plate on top of the pie, turn it over tap the bottom of the baking tin. Lift off the tin gently. Now put your serving plate on the base of the pie and turn it back over! </div><div><br /></div><div>It's now ready to serve with a little fresh cream to which another little drop of Irish Whiskey has been added.<br />
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Enjoy!<br />
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Zack</div>
</div></div>Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-65782464882567542262022-06-10T13:47:00.000+01:002022-06-10T13:47:52.265+01:00Zack's BBQ Sauce & Basting Stock!With this wonderful weather upon us and the whole of Ireland pulling out their BBQs to take advantage of the sunny afternoons, I thought that I’d give you a tip that will help turn your Barbecue into something really special!<br />
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="http://1.bp.blogspot.com/-XtzvzSr1Vog/T8TMXOvDWmI/AAAAAAAABo8/drAsuaAPTlc/s1600/bbq_kebab_zack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://1.bp.blogspot.com/-XtzvzSr1Vog/T8TMXOvDWmI/AAAAAAAABo8/drAsuaAPTlc/s400/bbq_kebab_zack.jpg" width="400" /></a></span></div>
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<o:p><span style="font-family: inherit;"> </span></o:p><br />
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<span style="font-family: inherit;">The first thing to note is that you should not coat your meat (any type) with the Barbecue sauce until it is almost finished cooking. The reason for this is that the sugars and tomatoes in the BBQ sauce will caramelise and burn on the outside of the meat before it is actually cooked on the inside!</span></div>
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<span lang="EN-IE" style="font-family: inherit;">Instead you use a <i>Basting Sauce (aka basting stock) </i>while it's cooking to keep it moist and add flavour. Use a 1” paintbrush to coat the basting sauce over the meat as it is cooking. </span><br />
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<span lang="EN-IE" style="font-family: inherit;">When your food is cooked, brush the BBQ Sauce over the meat and give it another few minutes on the grill to glaze and finish the flavouring. <o:p></o:p></span></div>
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<span lang="EN-IE" style="font-family: inherit;"><b><u>My Basting Sauce Recipe:</u></b><o:p></o:p></span></div>
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<span lang="EN-IE" style="font-family: inherit;">500ml apple juice<o:p></o:p></span></div>
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<span lang="EN-IE" style="font-family: inherit;">100ml olive oil<o:p></o:p></span></div>
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<span lang="EN-IE" style="font-family: inherit;">50ml malt vinegar<o:p></o:p></span></div>
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<span lang="EN-IE" style="font-family: inherit;">Juice of 1 lemon<o:p></o:p></span></div>
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<span lang="EN-IE" style="font-family: inherit;">1 Chicken stock cube<o:p></o:p></span></div>
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<span lang="EN-IE" style="font-family: inherit;">4 cloves garlic, finely chopped<o:p></o:p></span></div>
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<span lang="EN-IE" style="font-family: inherit;">1 tspn thyme<o:p></o:p></span></div>
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<span lang="EN-IE" style="font-family: inherit;">1 tspn rosemary<o:p></o:p></span></div>
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<span lang="EN-IE" style="font-family: inherit;">½ tspn paprika<o:p></o:p></span></div>
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<span lang="EN-IE" style="font-family: inherit;">½ tspn black pepper<o:p></o:p></span></div>
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<span lang="EN-IE" style="font-family: inherit;">½ tspn salt<o:p></o:p></span></div>
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<span lang="EN-IE" style="font-family: inherit;">Put everything in a pot and bring to the boil. Turn off the heat and let it cool. Use this to moisten your meats as they cook.<o:p></o:p></span></div>
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<span lang="EN-IE" style="font-family: inherit;"><b><u>My BBQ Sauce Recipe:</u></b><o:p></o:p></span></div>
<span style="font-family: inherit;">50ml olive oil<br />1 medium onion<br />5 cloves garlic<br />1 red chilli (deseeded)<br />1 red pepper<br />1 yellow pepper<br />1 green pepper<br />2x 400g tins chopped tomatoes<br />50g brown sugar<br />4 tbls honey<br />50ml soy sauce<br />300ml tomato ketchup<br />100ml brown sauce<br />1 tbls Treacle<br />1 tbls Sesame OIl<br />1 tbls Dijon mustard<br />1 tbls Worchester sauce<br />juice and zest of 1 lemon<br />juice and zest of 1 orange<br />1 tspn Tabasco sauce<br />½ tspn cracked black pepper<br />100ml water</span><br />
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<span lang="EN-IE" style="font-family: inherit;">Chop the vegetables roughly because your going to blitz the sauce in a food processor when it's cooked. Put them into a large pot and add all the other ingredients. Bring it all to the boil. Turn down the heat and simmer the sauce for 30 minutes. Blitz in a food processor or with a blitzing gun, you can make it smooth or leave it a little rough for a bit of bite. You can use this BBQ sauce straight away or you can put it in the fridge overnight to help the flavours develop. </span></div>
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<span lang="EN-IE" style="font-family: inherit;">When your beef, chicken, ribs, lamb, Kebabs, burgers, sausages, fish, prawns, or whatever you're using, is cooked to your liking, s</span>imply brush the BBQ sauce over your meat, <span style="font-family: inherit;">give it another few minutes on the Barbecue to add a tasty, shiny, crispy delicious glaze that will have your guests licking their fingers with delight!</span></div>
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<span lang="EN-IE" style="font-family: inherit;">My BBQ Sauce is also excellent for rubbing on Chicken Wings or Pork Ribs. Cook the meat in a pre-heated oven at 180</span><span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">°</span><span style="font-family: inherit;">C until its done. Take it out and brush with the BBQ Sauce and pop back in the oven for another 10 mins. Delicious!</span><br />
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</span><br />
<span lang="EN-IE" style="font-family: inherit;">Both sauces can be made in advance and kept in the fridge. The BBQ Sauce will keep for months, if you jar it when its still hot. </span><br />
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<span style="font-family: inherit;">Enjoy the Sunshine and insist on locally-sourced Irish food for your BBQ!</span><br />
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</i></span><br />
<span lang="EN-IE" style="font-family: inherit;"><i>Zack</i></span></div>
Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-27274813130829324932022-03-24T16:20:00.000+00:002022-03-24T16:20:18.269+00:00Roast Leg of Irish Lamb with Fresh Mint Sauce, Roasted Vegetables and Champ PotatoesThe smell of roasting Spring Lamb, with garlic and rosemary, creates one of those food memories that can take your mind back to your childhood and make your mouth water at the thought of it!<br />
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<a href="http://3.bp.blogspot.com/-MH8OFO6DXr4/U1EbUST2vhI/AAAAAAAAGRc/wcvuB9b7uFw/s1600/Lamb+Roast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://3.bp.blogspot.com/-MH8OFO6DXr4/U1EbUST2vhI/AAAAAAAAGRc/wcvuB9b7uFw/s1600/Lamb+Roast.jpg" width="400" /></a></div>
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Easter Sunday was always a big occasion in our house when I was growing up as Lent was finally over and we hadn't eaten a sweet thing for the last 40 days!<br />
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The history of the Easter Sunday Roast Lamb goes back to the biblical Passover of the Jewish people. A sacrificial lamb was roasted and eaten with unleavened bread and herbs in the hope that the angel of God would "pass over" their home and bring no harm. Christians often refer to Jesus as The Lamb of God and as religions merged, lamb became a traditional meat for Easter Sunday.<br />
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Here's my recipe for a delicious Roast Leg of Irish Lamb with fresh homemade mint sauce, roasted vegetables and champ potatoes with real roast gravy. If you make all this for any Sunday dinner, you'll certainly impress your guests!<br />
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<a href="https://3.bp.blogspot.com/-oHX1i0N9eY8/XJpq9nYIJSI/AAAAAAAAP3I/z3E_KGRa-YsRfGzZ3CPguo3sw6P_Ejg5ACLcBGAs/s1600/Leg%2Bof%2BIrish%2BLamb%2Bfrom%2BIreland.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="274" data-original-width="469" height="232" src="https://3.bp.blogspot.com/-oHX1i0N9eY8/XJpq9nYIJSI/AAAAAAAAP3I/z3E_KGRa-YsRfGzZ3CPguo3sw6P_Ejg5ACLcBGAs/s400/Leg%2Bof%2BIrish%2BLamb%2Bfrom%2BIreland.jpg" width="400" /></a></div>
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<b>Roast Leg of Irish Lamb </b><br />
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<b>1 Leg of Lamb - on the bone is better because the bone will add even more flavour as it cooks.</b><br />
<i><b>(2kg (4lb) weight will feed around 8 people)</b></i><br />
<b>6 cloves of fresh Garlic</b><br />
<b>1 bunch of fresh Rosemary</b><br />
<b>50g Butter</b><br />
<b>Freshly ground black pepper & Sea Salt</b><br />
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Pre-heat the oven to 180°C. Place the Leg of Lamb on a roasting tray.<br />
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Score the leg of lamb with a sharp knife making 5mm deep incisions through the skin and push the garlic cloves and sprigs of rosemary into the cuts in the meat. Rub the butter all over the leg and sprinkle liberally with freshly ground pepper and sea salt.<br />
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Cover in tin foil and cook the lamb for about 1 hour 20 minutes. Spoon the juices over the meat every half hour. 20 minutes per pound (½ kg) will give you a lovely pink medium-cooked meat - but adjust the timing to how you like your own meat cooked. Take the tin foil off for the last half hour to crisp up the skin.<br />
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When it's cooked, transfer the lamb to another tray and cover it with a clean dish cloth, to rest for about 10 minutes, before you cut it. This allows all the muscle to relax, keeps the juices from flowing out and the meat really juicy and tender.<br />
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<a href="http://2.bp.blogspot.com/-si-O79MTl8w/U1Ec2qOBfhI/AAAAAAAAGRo/WcKROupIYV0/s1600/Gravy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://2.bp.blogspot.com/-si-O79MTl8w/U1Ec2qOBfhI/AAAAAAAAGRo/WcKROupIYV0/s1600/Gravy.jpg" width="400" /></a></div>
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<b>Real Roast Gravy</b><br />
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To make the gravy, place the roasting tray on top of your stove over a moderate heat, use a scraper to lift all the tasty residues off the bottom of the tray and let the juices caramelise a little for about 1 minute. Add a pint of boiling water. Bring this back to the boil over the heat and let it reduce down by 30%. Sprinkle a little flour on to the tray and whisk it in to the juices. Let it bubble away for another minute and this will thicken up the gravy. You can add a drop of Browning, if you wish. Strain the gravy into a warm serving jug.<br />
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<a href="http://1.bp.blogspot.com/-vt4uphyp1TY/U1EekEEU3YI/AAAAAAAAGR0/8-adEbTGXck/s1600/mint+leaves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://1.bp.blogspot.com/-vt4uphyp1TY/U1EekEEU3YI/AAAAAAAAGR0/8-adEbTGXck/s1600/mint+leaves.jpg" width="400" /></a></div>
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<b>Fresh Mint Sauce</b><br />
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<b>50g finely chopped fresh Mint</b><br />
<b>2 tablespoons white Sugar</b><br />
<b>2 tablespoons Vinegar</b><br />
<b>75ml Water</b><br />
<b>3 tbsp freshly squeezed Lemon juice</b><br />
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Combine the water, sugar, vinegar & lemon juice in a small pot and bring back to the boil. Boil for 1 minute until the liquid thickens slightly and then add the chopped mint. Turn off the heat, let it sit for 10 minutes. Pour it into a serving jar and refrigerate until required.<br />
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<b>Roasted Mixed Vegetables</b><br />
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<b>400g each of carrots, parsnip, turnip, sweet potato - peeled and chopped into chunks</b><br />
<b>2 red onions, peeled and cut into eight</b><br />
<b>Olive oil</b><br />
<b>Honey</b><br />
<b>Sea Salt and freshly-ground black Pepper</b><br />
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Put the vegetables in a large bowl and drizzle with olive oil and a little Honey. Season with sea salt and pepper and toss about to coat them. Transfer them to a roasting tin and spread out into a single layer. Cook for about 30 minutes, or until cooked.<i> (You can use whatever vegetable you prefer!)</i><br />
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<b>Irish Champ Potatoes</b><br />
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Simply add some chopped scallions, salt, a little white pepper and some real butter to well mashed potatoes, to make Champ Potatoes and serve it piping hot, with your Roast Lamb!<br />
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Enjoy & Have a Peaceful and Happy Easter!<br />
<i>Zack</i>Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-60916784654484372132022-03-14T17:09:00.001+00:002022-03-14T17:20:40.920+00:005 ways to incorporate Guinness into your restaurant this St Patrick's Day<p>Guinness is considered to be perhaps Ireland's finest export, and it's easy to see why. It's delicious, easy to drink, plus it looks great too. But Guinness is also rich in iron as well as folate, fibre, and ferulic acid — especially compared to most other beers. So, having a pint of Guinness on St Patrick's day is a tradition worth keeping alive.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjS9LyqjqARzwEem8HiBHk_Yo2Q6737IKjMPVJ-VxaxEk-Qj_JTmaTYUqlg4IOnOanuLokztEsMRZeBMEoDEb6LGo3-b2R_aIJShBW3geTuVDu6ZdD9_nauz23yll66Xhwhsbui4teTVLgyHz_qixvM74eD4OtEXsY5gUf043ECfDpDUis5vbJeWKCuBg=s4160" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjS9LyqjqARzwEem8HiBHk_Yo2Q6737IKjMPVJ-VxaxEk-Qj_JTmaTYUqlg4IOnOanuLokztEsMRZeBMEoDEb6LGo3-b2R_aIJShBW3geTuVDu6ZdD9_nauz23yll66Xhwhsbui4teTVLgyHz_qixvM74eD4OtEXsY5gUf043ECfDpDUis5vbJeWKCuBg=w300-h400" width="300" /></a></div><br /><p>If you're looking to offer your customers something new this year as an alternative to the traditional pint, <a href="https://www.allianceonline.ie/" target="_blank">Alliance Online Ireland</a> Catering & Hospitality Supplies, have put together five creative ways the hospitality industry can use Guinness this St Patrick's Day.</p><p><br /></p><p>1. Bake with it</p><p>Why not add a black stuff twist to your dessert menu? Incorporating Guinness into the batter can add a lovely depth and richness to chocolate cakes or puddings. But, if it's a savoury aspect you'd like to add to your menu, try Guinness bread! Beer already contains yeast, so you don't need to add any of your own, just a bit of baking powder. And, if you add a good amount of sharp cheddar too, you'll end up with a deliciously beery cheesy loaf. Perfect for dunking in hearty stews or elevating your sandwich offering.</p><p><br /></p><p>2. Make a sauce with it</p><p>Guinness' unique flavour means it can be used to make amazing sauces for all kinds of meals. Steak and Guinness stews, for example, will be richer and have a darker taste than if you used a lighter ale. But the stout can also add a wonderful, caramelised flavour to BBQ sauce that would be perfect for sticky ribs, burgers, hunters' chicken, and countless other dishes. The best part? You only need to add about one cup of Guinness (or around half a can) to your favourite BBQ sauce recipe, so it's a cost-effective way to add that extra bit of flavour.</p><p><br /></p><p>3. Roast your potatoes in it</p><p>Crisp, perfectly roasted potatoes are arguably the most delicious component of any roast dinner. But you can take your spuds to the next level and impress your diners and give them a St Patrick's Day twist by cooking them in Guinness! Use Guinness and vegetable stock instead of water to parboil your choice of potatoes, we recommend Maris Piper, and roast in hot vegetable oil for the ultimate comfort food. Serve with your usual carvery and lashings of homemade gravy to treat your guests. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEid3XVWCsbtTBa7NqKjnF8uFz4u8lHid9SpfYkqxlI18Z7YugB_PDcWHtbz9F9T3_UlHOEhn0Rkws98eEFwP9G1X4iOkwthfhaawhuQQuGuteVwt2gJSO-9pirWdEd2myGgHaobfCd33WA7LLrwmt5y9scQBFa-tARAElKg6IT5pYMRCToV8wY3BVFLlA=s3000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEid3XVWCsbtTBa7NqKjnF8uFz4u8lHid9SpfYkqxlI18Z7YugB_PDcWHtbz9F9T3_UlHOEhn0Rkws98eEFwP9G1X4iOkwthfhaawhuQQuGuteVwt2gJSO-9pirWdEd2myGgHaobfCd33WA7LLrwmt5y9scQBFa-tARAElKg6IT5pYMRCToV8wY3BVFLlA=w320-h320" width="320" /></a></div><br /><p><br /></p><p>4. Infuse your 'mac and cheese' with it</p><p>Elevate your standard mac and cheese recipe with a generous splash of Guinness in the cheese sauce. Whether as a main meal or a side dish, the hint of bitter earthiness from the Guinness adds to the complexity of flavours and allows the dish to feel altogether more grown up. Combine with a mature cheddar and Dijon mustard for a kick!</p><p><br /></p><p>5. Use it to clean with</p><p>Don't worry if your Guinness is out of date due to the numerous lockdowns, you can easily repurpose the waste to help with the cleaning up! The acidity of Guinness means that it can be a great cleaner for pots and pans that may have been charred or used for stews — simply leave them to soak and the beer will do the rest. </p><p><br /></p><p>"<i>The countdown to St Patrick's Day is on and after two years of restrictions we can officially celebrate in style this year and enjoy a Guinness or two! And, there's plenty more things you can do with this wonderful beer than just drink it, including infusing traditional dishes and cleaning tarnished pots!</i></p><p><i>The nutritious properties of the world's favourite stout mean that merely drinking it almost seems like a waste. So, if you wanted to raise the bar on your Guinness offering this year or you're just looking to try something new for your customers, give one of these alternative uses a go."</i></p><p><i>- John Girvan, Manager at Alliance Online</i></p>Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-38623941913206198742022-03-08T16:09:00.004+00:002022-03-09T20:52:11.323+00:00Irish Whiskey flavoured Coffee that assists US First Responders<p><span face="Montserrat, sans-serif" style="color: #363636;"><span style="font-size: 15px;">It’s no secret that a lot of St. Paddy’s Day celebrations are centered around alcohol, </span></span><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;">from green beer, whiskies, stouts, Irish Coffee and a full range of weird concoctions made with Irish spirits! </span></p><p><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;">Well, a</span><span face="Montserrat, sans-serif" style="color: #363636;"><span style="font-size: 15px;"> US-based coffee company, <b>Fire Dept. Coffee</b>, located in Illinois, has </span></span><span face="Montserrat, sans-serif" style="background-color: white; color: #363636; font-size: 15px;">developed a way to directly infuse the coffee beans with whiskey before roasting, creating a </span><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;">a non-alcoholic alternative</span><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;"> for making Irish Coffees! </span></p><p><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiQ4Pl2CGsZG8HnnSj-5EDuNzEfUDizJrjzNbJUj-8TG6gONMxMQER-EdayimfExh9xy2i6hU3Ecqpc_nj1YygKjQ6YH8rLh-rNOSIDdQeFFNmCmdEGK16CpNO2AxOknlpwIJP1WYjkksLsPnD2CQXqmY2Q1ecd6GsKnaRPGnQ6tovodVqSTkgddrBptg=s1024" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="536" data-original-width="1024" height="210" src="https://blogger.googleusercontent.com/img/a/AVvXsEiQ4Pl2CGsZG8HnnSj-5EDuNzEfUDizJrjzNbJUj-8TG6gONMxMQER-EdayimfExh9xy2i6hU3Ecqpc_nj1YygKjQ6YH8rLh-rNOSIDdQeFFNmCmdEGK16CpNO2AxOknlpwIJP1WYjkksLsPnD2CQXqmY2Q1ecd6GsKnaRPGnQ6tovodVqSTkgddrBptg=w400-h210" width="400" /></a></div><br /><p></p><p><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;">Launched in 2016, </span><a href="https://firedeptcoffee.com" style="font-family: Montserrat, sans-serif; font-size: 15px;" target="_blank">Fire Department Coffee</a><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;"> is veteran-owned and run by firefighters with the </span><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;">mission to make great coffee and an even greater mission to support their nation's fire-fighting heroes in </span><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;">need. </span><span face="Montserrat, sans-serif" style="color: #363636;"><span style="font-size: 15px;">The Fire Dept. Coffee Foundation helps first responders who are injured on the job, mentally or physically, or who are facing other serious health challenges.</span></span></p><p><span face="Montserrat, sans-serif" style="color: #363636;"><span style="font-size: 15px;"><br /></span></span></p><p><span face="Montserrat, sans-serif" style="color: #363636;"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Montserrat, sans-serif" style="color: #363636;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiuWna6DNIOVFqAW0E8uRYZbWVN_j-MvGI1jIjv2Lv-I6n_QLP53Qy26aONxlN6Kcmv7KhUDVgPxB2uiDybt460Lv7AQN344HX8lKgYFrreJpsEYj9oHjPctdmKyyKQveelNsd1P3jx3tL1l0hgjAo60EjagOaScXcTTT2bvHpLIA3cvKcPq_8hzIBKfw=s200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="200" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiuWna6DNIOVFqAW0E8uRYZbWVN_j-MvGI1jIjv2Lv-I6n_QLP53Qy26aONxlN6Kcmv7KhUDVgPxB2uiDybt460Lv7AQN344HX8lKgYFrreJpsEYj9oHjPctdmKyyKQveelNsd1P3jx3tL1l0hgjAo60EjagOaScXcTTT2bvHpLIA3cvKcPq_8hzIBKfw=w320-h320" width="320" /></a></span></div><p></p><p><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;"><br /></span></p><p><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;">Their Irish Whiskey Infused Coffee is one of the most popular selections in Fire Dept. Coffee’s line of </span><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;">signature <a href="https://www.firedeptcoffee.com/collections/whiskey/products/irish-whiskey-infused-coffee" target="_blank">Spirit-Infused Coffee</a> roasts. Each one features a rich, bold coffee accented by the </span><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;">distinct flavours of fine spirits. </span></p><p><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;">The company uses a signature infusion process to create the ideal </span><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;">blend of tasting notes, and although the alcohol content of the spirits is removed during the roasting </span><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;">process,</span><span face="Montserrat, sans-serif" style="color: #363636;"><span style="font-size: 15px;"> but it spares the aroma and the flavour of the spirit.</span></span></p><p><span face="Montserrat, sans-serif" style="color: #363636;"><span style="font-size: 15px;"><br /></span></span></p><p><span face="Montserrat, sans-serif" style="color: #363636;"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Montserrat, sans-serif" style="color: #363636;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh2yIXSpqqRg1i4DilI6I99EPGG4JNPMbcQzd34ziW0u3Ppo3BiUn3yaouW6aC7gkq26pP-SJhrF6ruTI2F3AGVNgmJxQDf4oqueTFiOsBRmuXuVzNZ2ReMGcBAd0yFJhOP79kU_Mtkm-qxkRkuLCAGoTf3-khEdms4vsMlg57Rzoenp9p0Xn2mwVbvVw=s529" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="475" data-original-width="529" height="359" src="https://blogger.googleusercontent.com/img/a/AVvXsEh2yIXSpqqRg1i4DilI6I99EPGG4JNPMbcQzd34ziW0u3Ppo3BiUn3yaouW6aC7gkq26pP-SJhrF6ruTI2F3AGVNgmJxQDf4oqueTFiOsBRmuXuVzNZ2ReMGcBAd0yFJhOP79kU_Mtkm-qxkRkuLCAGoTf3-khEdms4vsMlg57Rzoenp9p0Xn2mwVbvVw=w400-h359" width="400" /></a></span></div><span face="Montserrat, sans-serif" style="color: #363636;"><br /></span><p><span face="Montserrat, sans-serif" style="color: #363636;"><span style="font-size: 15px;">Spirit-Infused Coffee goes through a process in which the green unroasted coffee is infused with the spirit. After the coffee is infused, they then roast the coffee. During this time, the alcohol roasts off, similar to cooking with alcohol.</span></span></p><p><span face="Montserrat, sans-serif" style="color: #363636;"><span style="font-size: 15px;">I think this is a great idea if you don't drink or are no longer drinking alcohol as you can create the flavour of a traditional Irish Coffee without the kick! </span></span></p><p><span face="Montserrat, sans-serif" style="color: #363636;"><span style="font-size: 15px;">You can check out their website and their <b><a href="https://www.firedeptcoffee.com/blogs/coffee/irish-coffee" target="_blank">Non-Alcoholic Irish Coffee Recipe here.</a></b></span></span></p><p><span face="Montserrat, sans-serif" style="color: #363636;"><span style="font-size: 15px;"><b><a href="https://www.firedeptcoffee.com/products/spirit-infused-coffee-club" target="_blank"><br /></a></b><br /></span></span></p><p><b><span face="Montserrat, sans-serif" style="color: #363636;"><span style="font-size: 15px;">Happy St Paddy's Day </span></span><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;">(<i>Not St Pattys Day!!!</i>)</span></b></p><p><span face="Montserrat, sans-serif" style="color: #363636; font-size: 15px;"><i>Zack</i></span></p><p><span face="Montserrat, sans-serif" style="color: #363636;"><span style="font-size: 15px;"><br /></span></span></p><p><span face="Montserrat, sans-serif" style="color: #363636;"><span style="font-size: 15px;"><br /></span></span></p><p><span face="Montserrat, sans-serif" style="color: #363636;"><span style="font-size: 15px;"><br /></span></span></p><p><span face="Montserrat, sans-serif" style="color: #363636;"><span style="font-size: 15px;"><br /></span></span></p>Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-90005807789377895622022-02-01T18:19:00.000+00:002022-02-01T18:19:12.896+00:00Homemade Chocolate, Coffee & Baileys Cream Truffles<div class="MsoNormal"><span style="font-family: inherit;">With Valentines Day just around the corner, I thought I'd share a very simple yet delicious recipe, that you can make easily at home with the kids or for that special person in your life! </span>Taking the time and effort to make this yummy Valentine treat is a lovely way to show someone just how much you really care!<br />
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<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: inherit;">Cooking something yummy for the One you Love can bring more happiness than buying it! </span></td></tr>
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<span style="font-family: inherit;">These little home-made Chocolate Truffles are so easy to make. </span>Beautifully balanced with a hint of bitter coffee and sweet Irish Baileys Cream, these rich little delicacies melt in your mouth. <span style="font-family: inherit;">They taste divine and the secret ingredient is simply that big dollop of Tender Loving Care!</span></div>
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<span style="font-family: inherit;"><b>My Ingredients:</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">600g 70% Dark Chocolate broken in small pieces<o:p></o:p></span></div>
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<span style="font-family: inherit;">75g Cocoa Powder<o:p></o:p></span></div>
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<span style="font-family: inherit;">35ml Cold Espresso or strong coffee<o:p></o:p></span></div>
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<span style="font-family: inherit;">35ml Baileys Cream Liqueur<o:p></o:p></span></div>
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<span style="font-family: inherit;">250ml Fresh Cream<o:p></o:p></span></div>
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<span style="font-family: inherit;">Cocoa Powder, grated Coconut, ground Almonds or any nuts, or Cake crumbs etc, for coating.</span></div>
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<span style="font-family: inherit;">1. Melt chocolate together with the cream. You can do this in a bowl sitting over a pot of simmering water. Don't let any water get into your chocolate or it will go into a masse from which there is no return! You can also melt the chocolate, very slowly, in the microwave. Give it 30 seconds and then stir, 30 seconds and then stir... until it is melted. Don't let it burn!<o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: x-small;">Make sure the bowl sits above the water level</span></td></tr>
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<span style="font-family: inherit;">2. Take the chocolate off the heat. Mix together the cocoa powder, cold coffee and Baileys and quickly stir this liquid mixture into the melted chocolate.</span></div>
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<span style="font-family: inherit;">3. You have just made what is known as a "Chocolate Ganache" (if you were to let this cool a little, at this stage, it could be used for pouring over a cake as a covering.)</span></div>
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<span style="font-family: inherit;">4. Cover the bowl with cling film and put it in the fridge until cold. This will take 1 hour or so. You can leave it overnight if you wish as you long as everyone can avoid the temptation to steal little spoonfuls!<o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: x-small;">Dip the spoon in hot water <u>and dry it</u>, before scooping out the ganache </span></td></tr>
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<span style="font-family: inherit;">5. </span>Give the mix a good stir with a wooden spoon before you start to measure it out with a warm teaspoon. Dip the spoon in hot water and <b><u>always dry it</u></b> before scooping out the mix. When you have them all done, roll them with your hands, into little balls and refrigerate again for 1 hour.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: x-small;">Simply and tasty - Chocolate & Baileys Cream Truffles</span></td></tr>
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6. Finally roll your Truffles in the coatings of your choice. This is best done by having your crumbs, cocoa, almonds or whatever all sitting in separate soup bowls so you can literally 'roll' the ball around in the coating.<br />
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Simple, yummy, great to make with the kids if you have some and gone before you know it!</div>
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<span style="font-family: inherit;">Happy Valentines Day</span><br />
<i><span style="font-family: inherit;">Zack</span></i></div>
Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-47941608934952634842022-01-31T18:15:00.000+00:002022-02-01T18:15:31.966+00:00How to make a St Bridget's Cross<span style="color: black;">Last night we were sitting in the kitchen making some St Bridgets' Crosses, a wee tradition that my good lady has ensured we continue every 31st January. This is traditionally the last day of Winter and the night before St Bridget's Day (1st February - the first day of Spring). </span><br />
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<span style="color: black;">This is an ancient custom in Ireland and the crosses were hung above the entrances to houses and barns to invoke the help of St Bridget in warding off disease. Rushes were traditionally used to make the St Bridget's Cross. These were collected from wet fields and cut about 18 inches or 450mm long. </span><br />
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<a href="http://4.bp.blogspot.com/_6U9qPLa5xGs/TUfVTsBZHwI/AAAAAAAAAB0/b_sLbL1dCr4/s1600/cross12.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" s5="true" src="http://4.bp.blogspot.com/_6U9qPLa5xGs/TUfVTsBZHwI/AAAAAAAAAB0/b_sLbL1dCr4/s320/cross12.JPG" width="320" /></a></div>
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<span style="color: black;">Rushes can sometimes be hard to find for townies or people who live in the city but most garden centres can get them for you.</span></div>
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So, Here is how to make a St. Bridget's Cross - Step by step...</div>
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<a href="http://2.bp.blogspot.com/_6U9qPLa5xGs/TUfVtwTY-CI/AAAAAAAAAB4/JQkgWOAkEPM/s1600/cross.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" s5="true" src="http://2.bp.blogspot.com/_6U9qPLa5xGs/TUfVtwTY-CI/AAAAAAAAAB4/JQkgWOAkEPM/s320/cross.JPG" width="320" /></a></div>
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Take two rushes and cross them over each other</div>
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Bend one straw around the other. For the rest of the making of the cross always apply pressure in the centre to hold everything in place.</div>
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<a href="http://2.bp.blogspot.com/_6U9qPLa5xGs/TUfXFhs5OVI/AAAAAAAAACA/HdJrf-WmdeE/s1600/cross3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" s5="true" src="http://2.bp.blogspot.com/_6U9qPLa5xGs/TUfXFhs5OVI/AAAAAAAAACA/HdJrf-WmdeE/s320/cross3.JPG" width="320" /></a></div>
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Turn the cross 1x turn to the left and fold another rush around the one you just added. Keep pressure in the centre. This is what you do with every other rush you add - it gets easier as you go along!</div>
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<a href="http://4.bp.blogspot.com/_6U9qPLa5xGs/TUfXwKuhwQI/AAAAAAAAACE/Z1RDniNoImk/s1600/cross4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" s5="true" src="http://4.bp.blogspot.com/_6U9qPLa5xGs/TUfXwKuhwQI/AAAAAAAAACE/Z1RDniNoImk/s320/cross4.JPG" width="320" /></a></div>
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Turn the cross 1x turn to the left and fold another rush around the one you just added. </div>
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Keep pressure in the centre. You can see the centre-square starting to form.</div>
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<a href="http://2.bp.blogspot.com/_6U9qPLa5xGs/TUfYFLGAI1I/AAAAAAAAACI/BXb5OB-0CCo/s1600/cross5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" s5="true" src="http://2.bp.blogspot.com/_6U9qPLa5xGs/TUfYFLGAI1I/AAAAAAAAACI/BXb5OB-0CCo/s320/cross5.JPG" width="320" /></a></div>
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Turn the cross 1x turn to the left and fold another rush around the one you just added. </div>
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Keep pressure in the centre. You should be getting the hang of it by now!</div>
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<a href="http://3.bp.blogspot.com/_6U9qPLa5xGs/TUfYS7ullmI/AAAAAAAAACM/0ohlzsmZCKE/s1600/cross6.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" s5="true" src="http://3.bp.blogspot.com/_6U9qPLa5xGs/TUfYS7ullmI/AAAAAAAAACM/0ohlzsmZCKE/s320/cross6.JPG" width="320" /></a></div>
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Turn the cross by 1 turn to the left and fold another rush around the one you just added. As the cross develops keep pressure on the point where the last added rush folds over - in this picture, this is where the right hand thumb is applying the pressure.</div>
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<a href="http://3.bp.blogspot.com/_6U9qPLa5xGs/TUfZGhjvjlI/AAAAAAAAACQ/WpkXHlt7da4/s1600/cross7.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" s5="true" src="http://3.bp.blogspot.com/_6U9qPLa5xGs/TUfZGhjvjlI/AAAAAAAAACQ/WpkXHlt7da4/s320/cross7.JPG" width="320" /></a></div>
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It gets a little bit awkward to hold the cross together as it gets bigger but don't panic! Keep turning (by 1 turn) and adding a rush until you have 5 rushes on each arm of the cross.</div>
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<a href="http://2.bp.blogspot.com/_6U9qPLa5xGs/TUfaKwSL5bI/AAAAAAAAACU/WPFe5U5ZZ-s/s1600/cross8.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" s5="true" src="http://2.bp.blogspot.com/_6U9qPLa5xGs/TUfaKwSL5bI/AAAAAAAAACU/WPFe5U5ZZ-s/s320/cross8.JPG" width="320" /></a></div>
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When you get to this stage it is time to tie off the ends. Use wool, string or rubber bands to tie the cross. Tie securely the LAST end that you added.</div>
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Then tighten up the cross by gently pushing the rushes to the centre. Get someone else to hold the cross for you to make the job easier.</div>
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<a href="http://1.bp.blogspot.com/_6U9qPLa5xGs/TUfbpFSi5mI/AAAAAAAAACY/ueyFBLt0BlU/s1600/cross9.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" s5="true" src="http://1.bp.blogspot.com/_6U9qPLa5xGs/TUfbpFSi5mI/AAAAAAAAACY/ueyFBLt0BlU/s320/cross9.JPG" width="320" /></a></div>
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Tie off each end securely but be careful not to be to tight or you might cut or bruise the rushes. Nearly there!</div>
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Trim off the ends of the cross with a pair of sharp scissors leaving about 1 inch or 25mm over the edge.</div>
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<a href="http://4.bp.blogspot.com/_6U9qPLa5xGs/TUfc4a0WqAI/AAAAAAAAACo/9rlmrddV0LU/s1600/cross12.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" s5="true" src="http://4.bp.blogspot.com/_6U9qPLa5xGs/TUfc4a0WqAI/AAAAAAAAACo/9rlmrddV0LU/s320/cross12.JPG" width="320" /></a></div>
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There you Go!</div>
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Now Teach your Kids how to do this and tell them to teach their kids. </div>
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It only takes one generation to lose a tradition and that, I believe, applies to everything in life!</div>
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Thanks to my lovely wife Nuala for the use of her lovely hands here in the pictures.</div>
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For more on St Bridget, her history & myths, see this excellent account: <a href="http://www.allsaintsbrookline.org/celtic_saints/brigid.html" target="_blank">http://www.allsaintsbrookline.org/celtic_saints/brigid.html</a></div>
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<em>zack</em></div>
Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-60707469966456410412022-01-07T13:30:00.002+00:002022-01-07T13:30:33.155+00:00The Purty Kitchen Dun Laoghaire Re-opens Under New Ownership<p>The Purty Kitchen in Dun Laoghaire has reopened under new ownership by hospitality veterans Mark Heather and James Burgess. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEghc7K8t-wU3_LZj65FnsxSqBDv5aVZLlAjZt_I-WeHYcIECZxtQpGPVTVZQ8QkA53dfPvIEWtABLxq2u0ov_hEuZzITf-VUuFShpDU75WTnwYDnxOl2xhDEYXduZ9HSc16MezRKTLdvQ-58Y8fjb9IliLn55HrT4a68K8UMRkNCjHIv338GqgifEbXzg=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEghc7K8t-wU3_LZj65FnsxSqBDv5aVZLlAjZt_I-WeHYcIECZxtQpGPVTVZQ8QkA53dfPvIEWtABLxq2u0ov_hEuZzITf-VUuFShpDU75WTnwYDnxOl2xhDEYXduZ9HSc16MezRKTLdvQ-58Y8fjb9IliLn55HrT4a68K8UMRkNCjHIv338GqgifEbXzg=w400-h266" width="400" /></a></div><br /><p>A vibrant restaurant, bar and live event space housed in Dun Laoghaire’s oldest surviving premises, The Purty Kitchen offers restaurant quality food and drinks in the comfort and conviviality of a pub steeped in 300 years of history. </p><p>The Purty Kitchen, first established in 1728, began life as a thatched roof makeshift edifice constructed of clay, straw and wood, and housed coach travellers overnight providing food, warmth and potent ales and wines. There was a large livery yard to the rear where horses were fed, rested and exchanged. Common to other coaching inns, the innkeepers would have kept many farm animals: pigs, hens, ducks, geese and cattle, which were then slaughtered for consumption at the inn. </p><p>For the first 40 years of its existence, this house was known at different times as the Old Dunleary Inn and The Mariner’s Inn. </p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgkmUoXm1BVbn6mGh0L6ungf2UFMoP4lUmPJPcRFCbjTfiHSh1NqBj78raRNvLpCJoN4MuX8XtJZuP_o7Qo4kcUhjOXeJ-o2CZXF8Ebu60m7vN9YhhLUT7qh6br78bVHgZl7Ovc5SNsekGswMq1MYwaOv1UKuDWHlqjiCXUrjD3mtrd12O38v90sXrKTg=s1197" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="798" data-original-width="1197" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEgkmUoXm1BVbn6mGh0L6ungf2UFMoP4lUmPJPcRFCbjTfiHSh1NqBj78raRNvLpCJoN4MuX8XtJZuP_o7Qo4kcUhjOXeJ-o2CZXF8Ebu60m7vN9YhhLUT7qh6br78bVHgZl7Ovc5SNsekGswMq1MYwaOv1UKuDWHlqjiCXUrjD3mtrd12O38v90sXrKTg=w400-h266" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">James Burgess and Mark Heather, The Purty Kitchen</td></tr></tbody></table><br /><p>Reopened by Mark and James on 1st September 2021, the premises has undergone a full refurbishment. Mark Heather had overseen the renovation of the interior of the property in February 2020 on a consultancy basis, only for it to close due to Covid 3 weeks after it opened. </p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhbtRmbmbc5PkDMS4xKxHhtLKBkgxcHn6waoGaJyyr-t3d5Wj3TaExWvvo4VkQ_CtQAAOOP1-6kcmgKMEVkMekJ5MvGdo6ITGIZtQFl4pSEtIJPk1jCNh3-IRjifwjS1G735C0xJeCsUhZcDYhJLe2sL6JReTOwdoYDltTzTjxp3fnlum_bQYWXoBRVhw=s1500" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="844" data-original-width="1500" height="225" src="https://blogger.googleusercontent.com/img/a/AVvXsEhbtRmbmbc5PkDMS4xKxHhtLKBkgxcHn6waoGaJyyr-t3d5Wj3TaExWvvo4VkQ_CtQAAOOP1-6kcmgKMEVkMekJ5MvGdo6ITGIZtQFl4pSEtIJPk1jCNh3-IRjifwjS1G735C0xJeCsUhZcDYhJLe2sL6JReTOwdoYDltTzTjxp3fnlum_bQYWXoBRVhw=w400-h225" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">The Purty Kitchen has undergone a full refurbishment</span></td></tr></tbody></table><br /><p>In summer 2021, under management contract with their company Hospitality Projects Ireland, Mark and James put plans in place to relaunch The Purty Kitchen as a destination venue that bridges the gap between the Gastro Pub and the Bib Gourmand Restaurant experience. Their vision is to provide excellent food, drink and service but with a warmth and conviviality that can only be achieved in an Irish pub.</p><p><br /></p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEif1A0F_27BxRABYDPLlSrjbt5LBiqSX3UoKtqtTLn-g6h0_t3ueUWr-7F_Yu28f__4B1esdpL-ytXUqrDQaMPLL2Kwle4vXDLRnG-J7UNJjw5YeZXoILT6ni4eOKoyO4iZ_l6N8nsGANRvCpkvHAxkPwuYWRbxZRU5HvC58cQnO6SF_HPQgr9mQfuqgw=s1437" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="958" data-original-width="1437" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEif1A0F_27BxRABYDPLlSrjbt5LBiqSX3UoKtqtTLn-g6h0_t3ueUWr-7F_Yu28f__4B1esdpL-ytXUqrDQaMPLL2Kwle4vXDLRnG-J7UNJjw5YeZXoILT6ni4eOKoyO4iZ_l6N8nsGANRvCpkvHAxkPwuYWRbxZRU5HvC58cQnO6SF_HPQgr9mQfuqgw=w400-h266" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Graham Higgins, Head Chef at The Purty Kitchen </td></tr></tbody></table><br /> </p><p>Since the 1st of September when Mark and James took over the premises under a long lease, they have been hands-on in realising their vision. With Head Chef Graham Higgins (formerly of Rock Lobster and Ouzo’s in Dublin) in the kitchen, The Purty Kitchen offers restaurant quality food with a focus on high quality ingredients from local suppliers. Food that is comforting, homely and delicious with great service to match. </p><p>The venue is also becoming well-known for its cocktails, serving house specialities like the Guinness & Raspberry Flip made with Irish whiskey, Guinness, white chocolate and raspberry, along with classics like an Espresso Martini or an Old Fashioned.</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjD1BOlMzMu-u03lIELvkCGuPCpffR7dwPum9PC4PfbvYBRC7kcZyhFy4uCk1YGNkzUi71L8F5UskWulof87oRCNc-GpwGvY2CCmh9_66WMvFV2s7il7D1oI0f2CtEK5g4vXoBaElsCCQ0e-UKsoS-ZvRYgNY7lW1LNpdLIaWoAcjwNpdEjQ2s5o00VMg=s1500" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEjD1BOlMzMu-u03lIELvkCGuPCpffR7dwPum9PC4PfbvYBRC7kcZyhFy4uCk1YGNkzUi71L8F5UskWulof87oRCNc-GpwGvY2CCmh9_66WMvFV2s7il7D1oI0f2CtEK5g4vXoBaElsCCQ0e-UKsoS-ZvRYgNY7lW1LNpdLIaWoAcjwNpdEjQ2s5o00VMg=w400-h266" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kilmore Quay Seafood Chowder, The Purty Kitchen </td></tr></tbody></table><br /><p>While business has been steady since re-opening, the duo has a number of plans in progress, including a weatherproof outdoor dining space with a louvred roof structure and heating that will accommodate 50 people which will open later this year. </p><p>The Purty Loft will also reopen as a multifaceted event space catering for private functions, live music events, experiential events including food, wine and whiskey tastings and more. James and Mark share one ultimate aim: For The Purty Kitchen to strive towards being one of only a handful of pubs to obtain and retain a Bib Gourmand from the Michelin Guide.</p><p><br /></p><p><b>The Purty Kitchen</b>, 4 Old Dunleary Road, Dun Laoghaire, Co Dublin. </p><p><i>Opening Hours: </i></p><p>Food Served: Wednesday to Friday, 5pm–9:30pm; Saturday, 12pm–9:30pm; Sunday, 12pm–8pm.</p><p>Bar open: Wednesday to Friday, 5pm–11:30pm; Saturday, 12pm–11:30pm; Sunday, 12pm–11pm.</p><p><br /></p><p>Keep up to date with the latest news by following The Purty Kitchen on Facebook and Instagram at @thepurtykitchen and on their website at <a href="https://www.purtykitchen.com">www.purtykitchen.com</a></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-52778609529164173772021-12-21T18:48:00.000+00:002021-12-21T18:48:52.590+00:00Animated version of Gay Byrne's Christmas Cake RecipeThis is Irish TV Personality & Legend, Mr Gay Byrne, giving a spoof Christmas Cake Recipe where he gets to tasting the whiskey (that's supposed to be for the cake) just a little too much!<br />
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Gay, affectionately known as Gaybo, is one of the most famous Irish TV personalities and one of the founding fathers of modern Irish television journalism. He hosted and produced the RTE Late Late Show, which has broadcast every Friday night since it's first show in 1962 until he retired in 1999!<br />
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The Late Late Show is Ireland's most popular and prestigious television show and is also the longest running chat show in the world.<br />
<br />Gay sometimes tells a story about him making a Christmas Cake, where he follow a recipe and as he cooks it he makes regular tasting checks on the quality of the whiskey, with humorous results!<br />
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I pasted Gay's face into a Santa Claus suit and used a little bit of PhotoShop to make this wee animation to go along with the story. It's the best I could do in an hour but I had a laugh myself at the finished film clip!<br />
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So sit back and listen to...<br />
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Enjoy!<br />
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For more from Zack see <a href="http://www.irishfoodguide.ie/">www.IrishFoodGuide.ie</a>Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-19209110063785062212021-12-15T15:03:00.001+00:002021-12-15T15:05:00.962+00:00How to prepare a 'stress-free' Christmas Dinner<p><span color="inherit" face="Calibri, Helvetica, sans-serif" style="-webkit-font-smoothing: antialiased; border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">The LYIT 'Chef Academy' will launch this evening (15th December) across all LYIT social media platforms. The 'Chef Academy' will launch with a live stream video from Tim Dewhirst, LYIT Culinary Arts Lecturer and also, Nicola Dunnion, Head of Department of Tourism & Sport on the link below. </span></p><p><span color="inherit" face="Calibri, Helvetica, sans-serif" style="-webkit-font-smoothing: antialiased; border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi4ackMCkEMc_VeXgho5ciRbHH6K9ak4IT2wh6skiwBkntilE-EpXTH9q8d10Ea8uLonuxis8AM5GaYcAASNfa89QpCXol8IaTMetcBWtQ61hq9G-WXsLRWbWQ8ojpABt7iYWb95yBjlLANqxcf6SKi08ALmVZZpaB0WpeAFmd4UR9-PKozxefFeqYsAg=s370" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="270" data-original-width="370" height="293" src="https://blogger.googleusercontent.com/img/a/AVvXsEi4ackMCkEMc_VeXgho5ciRbHH6K9ak4IT2wh6skiwBkntilE-EpXTH9q8d10Ea8uLonuxis8AM5GaYcAASNfa89QpCXol8IaTMetcBWtQ61hq9G-WXsLRWbWQ8ojpABt7iYWb95yBjlLANqxcf6SKi08ALmVZZpaB0WpeAFmd4UR9-PKozxefFeqYsAg=w400-h293" width="400" /></a></div><p></p><p><span face="Calibri, Helvetica, sans-serif" style="color: #030303;"><br /></span></p><p><span face="Calibri, Helvetica, sans-serif" style="color: #030303;">The LYIT 'Chef Academy' aims to spotlight careers and opportunities available in the Culinary Arts industry. Over the coming months, LYIT's 'Chef Academy' will showcase cooking demonstrations in the state-of-the-art Killybegs facilities. </span></p><p><span face="Calibri, Helvetica, sans-serif" style="color: #030303;">Also, the LYIT's on-campus restaurant, in Killybegs, will offer fine dining menus at reduced rates and a targeted educational promotional campaign will begin in post-primary schools across Donegal. </span></p><p><span face="Calibri, Helvetica, sans-serif" style="color: #030303;">Additionally, as part of the programme, students enrolled at the Killybegs campus will have the opportunity to enter cookery competitions in 2022. </span></p><p><span face="Calibri, Helvetica, sans-serif" style="color: #030303;">The main purpose of the ‘Chef Academy’ is to spotlight a career in Culinary Arts. This evening at 7pm, Tim Dewhirst, LYIT Lecturer in Culinary Arts, will be live from LYIT's professional kitchen and will provide a cooking demonstration on 'How to prepare a ‘stress-free’ Christmas Dinner'. </span></p><p><span face="Calibri, Helvetica, sans-serif" style="color: #030303;">This is one of many videos to come from LYIT’s ‘Chef Academy’. We hope you enjoy this helpful guide from the very experienced and talented chef, Tim Dewhirst. </span></p><p><span face="Calibri, Helvetica, sans-serif" style="-webkit-font-smoothing: antialiased; background-color: #f9f9f9; border: 0px; color: #030303; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Tonight's live stream will showcase "</span><span face="Calibri, Helvetica, sans-serif" style="-webkit-font-smoothing: antialiased; background-color: #f9f9f9; border: 0px; color: #030303; font-size: inherit; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><b><i>How to prepare a 'stress-free' Christmas Dinner</i></b></span><span face="Calibri, Helvetica, sans-serif" style="-webkit-font-smoothing: antialiased; background-color: #f9f9f9; border: 0px; color: #030303; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">". </span></p><p><span face="Calibri, Helvetica, sans-serif" style="-webkit-font-smoothing: antialiased; background-color: #f9f9f9; border: 0px; color: #030303; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Chef Tim will show you how to prepare all aspects of the Christmas Dinner, in a stress-free way!</span></p><p><span face="Calibri, Helvetica, sans-serif" style="-webkit-font-smoothing: antialiased; background-color: #f9f9f9; border: 0px; color: #030303; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">And you can watch it LIVE TONIGHT at 7pm on YouTube at this link: </span></p><p><a data-auth="NotApplicable" data-linkindex="0" href="https://www.youtube.com/watch?v=RWVkKPCPBkU" id="LPlnk940682" rel="noopener noreferrer" style="-webkit-font-smoothing: antialiased; border: 0px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;" target="_blank">https://www.youtube.com/watch?v=RWVkKPCPBkU</a> </p><p><br /></p><p>Enjoy!</p>Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.comtag:blogger.com,1999:blog-3436090317657268613.post-16271138572465626102021-11-23T11:44:00.003+00:002021-11-23T11:48:04.381+00:00Hasselback Potatoes with Pestle + Mortar Green Pesto & Bacon<p>Pestle + Mortar Sauces, part of Galmere Fresh Foods based in Galway who have been in business for over thirty years, have brought out a range of Pestos using 100% Irish grown Basil. They sent me a couple of samples and I must say, they really are delicious!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3YLCmJ7h7YE/YZzKQBoGNNI/AAAAAAAAXGQ/vuBuohf78wQHA-rCVfOBR-GBLtJNxE0dwCLcBGAsYHQ/s2048/Pestal%2Band%2BMortar%2BSauces%2BGalmere%2BFoods.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-3YLCmJ7h7YE/YZzKQBoGNNI/AAAAAAAAXGQ/vuBuohf78wQHA-rCVfOBR-GBLtJNxE0dwCLcBGAsYHQ/w400-h300/Pestal%2Band%2BMortar%2BSauces%2BGalmere%2BFoods.jpg" width="400" /></a></div><br /><p>Planted in May 2021 and harvested by hand, their Pestos are bursting with this Bord Bia Origin Green approved fresh basil flavour. Their basil requires no pesticides and is extremely fresh due to on-site cultivation, providing us a minimal carbon footprint and year-round access to Irish basil. Pestle + Mortar Award Winning Green Pesto is made fresh in Galway, with hand-picked Irish grown basil and sweetened with mature Irish cheddar and Grana Padano cheeses.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Cx8fJo7qimY/YZzLf1COrSI/AAAAAAAAXGY/XG2kRzxUWHY1soAaIvlMJhrIIbbMw14aQCLcBGAsYHQ/s905/Pestle%2Band%2BMortar%2BSauces.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="905" data-original-width="871" height="400" src="https://1.bp.blogspot.com/-Cx8fJo7qimY/YZzLf1COrSI/AAAAAAAAXGY/XG2kRzxUWHY1soAaIvlMJhrIIbbMw14aQCLcBGAsYHQ/w385-h400/Pestle%2Band%2BMortar%2BSauces.jpg" width="385" /></a></div><br /><p>The company have recently paired up food stylist Jennifer Oppermann, to create a selection of simple but tasty recipes that highlight how tasty this time-honoured simple sauce can be! I'm going to share with you their recipe for Hasselback Potatoes with Green Pesto. Quick and easy to make, this tasty traditional Swedish side dish is crispy on the outside and tender soft on the inside. They are are similar to potato crisps but the slices are still all attached to the base of the potato. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pq8-Ntw_7i4/YZzNgNMrkqI/AAAAAAAAXGg/BNJhGVub-psf9xjVgr9Wots0fEle71vXwCLcBGAsYHQ/s980/Hasselback%2BPotatoes%2Bwith%2BGreen%2BPesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="629" data-original-width="980" height="256" src="https://1.bp.blogspot.com/-pq8-Ntw_7i4/YZzNgNMrkqI/AAAAAAAAXGg/BNJhGVub-psf9xjVgr9Wots0fEle71vXwCLcBGAsYHQ/w400-h256/Hasselback%2BPotatoes%2Bwith%2BGreen%2BPesto.jpg" width="400" /></a></div><br /><p><b><span style="font-size: medium;">Hasselback Potatoes with Green Pesto & Bacon</span></b></p><p><b><i>Ingredients</i></b>:</p><p></p><ul style="text-align: left;"><li>12 Small to Medium Potatoes, Maris Pipers Work Well</li><li>2 Tablespoons of Olive Oil</li><li>½ tsp. Paprika</li><li>80g Bacon Lardons Finely Sliced</li><li>½ Tub Pestle + Mortar Green Pesto</li><li>Salt & Pepper to Taste</li><li>Basil, Parsley or Thyme to Garnish</li></ul><p></p><p><b><i>Method</i></b>:</p><p></p><ol style="text-align: left;"><li>Pre-heat the oven to 180°. Cut a thin lengthwise slice off the bottom of each potato, so that it stays flat on your chopping board – this makes it easier to slice the potatoes.</li><li>Lay two wooden spoons, or chopsticks, on either side of the potato, lengthwise, so that as you’re slicing, you don’t slice all the way through, it should look like a concertina. Repeat this process with the potatoes until they are all sliced.</li><li>Place the potatoes on a baking tray and drizzle them in olive oil, paprika and sea salt. Put the tray in the centre of the oven and cook for 50 to 60 minutes until the potatoes are golden brown. Baste them with the oil halfway through cooking. Check them with a knife to see if they are fully cooked.</li><li>Heat a pan and add the lardons, cook evenly until golden, pat them with kitchen towel to remove any excess grease and set aside.</li><li>Remove the roast potatoes from the oven and arrange them in a serving dish. Sprinkle the lardons over the top and drizzle the pesto over the potatoes. Garnish with fresh herbs if you wish and serve immediately.</li></ol><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RQ_IBUpL7S4/YZzS0R0TBYI/AAAAAAAAXGo/QspnH80Pz0gZnHzB-yazFF3qdz61k0nEACLcBGAsYHQ/s2048/Pestal%2Band%2BMortar%2BSauces%2BGalmere%2BFoods%2B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1166" data-original-width="2048" height="228" src="https://1.bp.blogspot.com/-RQ_IBUpL7S4/YZzS0R0TBYI/AAAAAAAAXGo/QspnH80Pz0gZnHzB-yazFF3qdz61k0nEACLcBGAsYHQ/w400-h228/Pestal%2Band%2BMortar%2BSauces%2BGalmere%2BFoods%2B2.jpg" width="400" /></a></div><br /><div><br /></div><div>The Pestle + Mortar range is available in the refrigerated section of selected Tesco Ireland stores, Spar Shops and in Joyce's of Galway. </div><div><br /></div><div>You can check out more of their recipes at <a href="https://pandmsauces.com/recipes/" target="_blank">https://pandmsauces.com/recipes/</a></div><div><br /></div><div><i>Zack</i></div><p></p>Zack Gallagher - Irish Food Guidehttp://www.blogger.com/profile/08001235688996502701noreply@blogger.com