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Hasselback Potatoes with Pestle + Mortar Green Pesto & Bacon

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!



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.



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. 



Hasselback Potatoes with Green Pesto & Bacon

Ingredients:

  • 12 Small to Medium Potatoes, Maris Pipers Work Well
  • 2 Tablespoons of Olive Oil
  • ½ tsp. Paprika
  • 80g Bacon Lardons Finely Sliced
  • ½ Tub Pestle + Mortar Green Pesto
  • Salt & Pepper to Taste
  • Basil, Parsley or Thyme to Garnish

Method:

  1. 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.
  2. 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.
  3. 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.
  4. Heat a pan and add the lardons, cook evenly until golden, pat them with kitchen towel to remove any excess grease and set aside.
  5. 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.



The Pestle + Mortar range is available in the refrigerated section of selected Tesco Ireland stores, Spar Shops and in Joyce's of Galway. 

You can check out more of their recipes at https://pandmsauces.com/recipes/

Zack

New Eco-Friendly Heinz Beans packaging design by four Irish Artists will remove 30 tonnes of plastic from Irish supermarkets

Heinz, in Ireland, has partnered with four well-known Irish artists from each province on some beautiful limited-edition designs of their new eco-friendly packaging, which will remove 30 tonnes of plastic from Irish supermarkets. 

The exclusive designs are available on Heinz Beanz multipacks from heinztohome.ie now and all proceeds will go to their charity partner Barnardos!



The four artists: Fatti Burke; Linda Fahrlin; Jacky Sheridan, and Fuchsia Macaree each represent an Irish province – Munster, Connacht, Ulster and Leinster respectively.

With magical beanstalks, cute smiling beans, a homage to the country’s much-loved ‘Cowboy Supper’, and beautiful illustrations of Ireland’s landscape, the limited-edition designs are sure to be a hit with loverz of Heinz Beanz.

The beautiful limited-edition designs celebrate Heinz’s move to replace the traditional plastic shrink wrap packaging with the new Eco-Friendly Sleeve Multipack across all its Beanz, Soups and Pasta multipacks in Tesco.



Each of the four designs also reveal quirky stats about baked bean consumption in that province. For example, did you know that over 50,000 people from Leinster have put baked beans in a smoothie?!

100% of proceeds from each €4 multipack will go towards Heinz Ireland’s official charity partner, Barnardos Ireland, helping them to transform the lives of vulnerable children who are affected by adverse childhood experiences.



Elaine McCague, Senior Commercial & Marketing Manager, Heinz Ireland said: 

“Our new Eco-Friendly Sleeve uses no glue, the paperboard is fully recyclable and comes from sustainably managed forests. Best of all, rolling it out will result in the removal of 30 tonnes of plastic from Ireland’s supermarket shelves every year. It comes as part of Heinz’s global pledge to aim to make 100% of our packaging recyclable, reusable or compostable by 2025.

“The artists were given free reign and creative freedom to bring the iconic Heinz Beanz colours and iconography to life in a way that remained true to them, and the results are absolutely outstanding. It confirms what we already know; there is a huge wealth of talent in Ireland, and we’re so proud to be showcasing that on our new Eco-Friendly Sleeve."



Mary Gamble, Director of Fundraising, Marketing and Retail at Barnardos Ireland said:

“Barnardos is delighted to see this exciting and creative campaign launch across Ireland, with all proceeds from the Heinz new eco-friendly multipack sleeve directly supporting our services. Barnardos sees the extreme challenges facing vulnerable children and families all the time, and even more so at Christmastime. We encourage everyone to pop onto Heinztohome.ie to purchase the new Heinz eco-friendly multi pack so that you can help us to continue to be there for those in need over the weeks and months to come.”


The limited-edition multipacks are on sale via www.heinztohome.ie now, with the standard Eco-Friendly Sleeves being rolled out across all Heinz multipacks in stores during November.


Irish Food Writing Award Winners 2021

 The inaugural Irish Food Writing Awards were held this evening (Wednesday 10th November) in Fallon and Byrne in Dublin city centre, with a later reception hosted by the Merrion Hotel in their Cellar Bar. 




Over 200 entries across 16 categories were received from Irish food and drink journalists, writers, bloggers and photographers from throughout the island of Ireland. Nine of twenty seven international judges (which included Rene Redzepi from Noma in Copenhagen, food broadcaster Jay Rayner and Tom Parker Bowles) attended the awards event, travelling to Ireland with the support of Tourism Ireland.


Irish Food Writing Awards founder, journalist Suzanne Campbell, said “this is the inaugural awards for journalists and food writers in Ireland to award and push for high standards in food writing and food media. We were overwhelmed with the amount of entries, the quality of the international writers who wanted to be involved as judges and our sponsor companies without which the awards wouldn’t have happened. Myself and a colleague Paul O’Connor set this up just this year; it’s a non-profit enterprise, and seeing the joy on peoples’ faces tonight at the awards was worth all the planning and changes we had to make because of the pandemic. It has been a tough eighteen months for the food sector and for journalists so this is a lovely way to acknowledge the hard work of writers and food media”


 



Irish Food Writing Award Winners


 


Food Podcast Award winner – Spice Bags Podcast from Dee Laffan, Mei Chin and Blanca Valencia


This award is sponsored by Safco Fine Foods and judged by BBC radio broadcaster on food and drinks Nigel Barden.


 


Writing on Sustainability in Irish Food Award – winner: Michelle Darmody for work in The Examiner


This award is sponsored by the National Dairy Council. The work submitted for this really important award was judged by Rene Redzepi, chef and founder of Noma restaurant in Copenhagen and Sustainability food and travel writer Catherine Mack


 



Restaurant Writing Award – winner: Joe McNamee for work in The Examiner


This award is sponsored by Fallon and Byrne. Judged by Tom Parker Bowles and Xanthe Clay.


 


Food Photography Award


This award was sponsored by Hussey Veg and this award has two categories both of which were judged by Conde Nast photographer Joann Pai.


Professional category winner – Al Higgins

Amateur category winner – Rosie Morgan


 


Online Writing Award winner – Caroline Hennessy for www.Bibliocook.com



This award is kindly sponsored by Pestle + Mortar. UK food broadcaster Andy Clarke judged these entries and was looking at not just blogs but also twitter, instagram and how the writers used social media platforms


 


Writing on Irish Food Producers Award winner: Katy McGuinness for work in the Irish Independent


This award is sponsored by Aldi Ireland who work with small Irish food producers through their Grow with Aldi programme. The judges on this category were Mark Hix and German based food writer Christie Dietz


 


Investigative Writing on Food Award winner: Niall Sargeant for work published in Noteworthy.ie


This award is sponsored by Drummond House Garlic. These entries were judged by UK food journalist Joanna Blythman


 


Emerging Voice in Irish Food Writing Award winner: Maeve L’Estrange for work published in the Dublin Inquirer


This is a really important category as it is to reward newer voices in Irish writing on food and drink. We teamed up with the members of the Irish Food Writers Guild on this award who judged it


 


Cookery Writing Award winner: Lilly Higgins for work in the Irish Times


Sponsored by Ardkeen Grocer - The judges of this award were Trish Deseine and French Elle Magazine writer Esterelle Payany 


 



Wine Writing Award winner: Aoife Carrigy – The Irish Independent


Sponsored by Whelehans Wines and judged by Fiona Beckett and Marie-Dominique Bradford of Trois Fois Vins in Paris


 


Spirits Writing Award winner: Oisin Davis for work published in Food and Wine Magazine


This award was sponsored by Powerscourt Distillery and judged by food and drink writers Colman Andrews from New York and Rachel McCormack from Scotland



 


Beer Writing Award winner: Breandan Kearney for work published on Good Beer Hunting


The aim of this award is to encourage and popularise more writing on beer in Ireland. It is sponsored by Bru Brewery and was judged by drinks writers Robb Walsh and Richard Croasdale from UK beer magazine “Ferment”.


 


Food Writing Award winner – Corinna Hardgrave



This award is sponsored by Bord Bia and was judged by American food author Adrian Miller and British author and food writer Sophie Grigson


 


Writing on International Cuisines in Ireland winner Mei Chin for work in The Irish Times and The Times (UK) newspapers


Sponsored by the Irish Curry Awards and judged by British food writer Anjula Devi


 



Magazine or Food Supplement Award winner: Food and Wine Magazine


This award is sponsored by Invest NI was judged by UK food writers Charlotte Pike and Claire Finney


 


Outstanding Achievement in food and drink writing award.


This award was presented posthumously to wine writer and broadcaster Tomás Clancy. It was accepted by his wife Claire Kearney and sons Tomas and Liam Clancy


Sponsored by James Whelan Butchers


 


Cookbook of The Year Award winner: “FX Buckley the Dublin Steakhouse” by Katy McGuinness and Stephen Buckley


Sponsored by Gather &Gather and judged by Jay Rayner and Dr Annie Gray of BBC Radio 4’s The Kitchen Cabinet


 


The awards, established by Suzanne Campbell with Paul O’Connor, are kindly sponsored by The National Dairy Council, James Whelan Butchers, Aldi Ireland, Whelehans Wines, Pestle + Mortar Sauces, Bord Bia, Brú Brewery, Drummond House Farm, Safco Fine Foods, Invest Northern Ireland, Powerscourt Distillery, Gather & Gather, Hussey’s Fruit and Vegetables, The Irish Curry Awards, Ardkeen Quality Food Store and Fallon & Byrne. Also kindly supported by Tourism Ireland and hotel partner The Merrion Hotel. 


The Irish Food Writing Awards were established to recognise and celebrate the high quality of food and drink writing from throughout the island of Ireland, across print, broadcast and online.



I was a Finalist, no win tonight! But it was great to meet up with good food people again! 

1st ever Irish Food Writing Awards takes place tonight

International chefs and food writers fly in to Dublin this week for the inaugural Irish Food Writing Awards. Chef and broadcaster Mark Hix, the Guardian's wine critic Fiona Beckett, US food author Adrian Miller and several more international writers are visiting Dublin to take their seats at the Irish Food Writing Awards which are taking place in Fallon and Byrne, followed by the Merrion Hotel tonight, Wednesday 10th November. 

Suzanne Campbell and Paul O'Connor who founded the Irish Food Writing Awards 


The international guests are part of a twenty seven strong judging panel which include some of the world's top names in food and drink such as Rene Redzepi from Noma restaurant in Copenhagen, broadcaster Jay Rayner and The Telegraph's restaurant critic Tom Parker Bowles. The judges reviewed over 200 entries to the Irish Awards which were established this year to reward excellence in Irish food and drinks writing, podcasts, online content and photography. Journalists from the Irish Times, Irish Independent, Sunday Business Post, The Examiner, The Farmers Journal, Image Magazine and Food and Wine magazine have all entered the awards in categories ranging from "Restaurant Writing", "Writing on Irish Food Producers" and awards for writing on wine, spirits and beer.  


The winners will be announced tomorrow evening, Wednesday 10th November with regular updates on twitter with the hashtag #IFWA21. An award will also be given for Outstanding Contribution to Irish Food & Drink Writing, and the Irish Cookbook of the Year has been chosen by Jay Rayner and Annie Gray from the BBC's Kitchen Cabinet programme.


The awards, established by Suzanne Campbell with Paul O’Connor, are kindly sponsored by The National Dairy Council, James Whelan Butchers, Aldi Ireland, Whelehans Wines, Pestle + Mortar Sauces, Bord Bia, Brú Brewery, Drummond House Farm, Safco Fine Foods, Invest Northern Ireland, Powerscourt Distillery, Gather & Gather, Hussey’s Fruit and Vegetables, The Irish Curry Awards, Ardkeen Quality Food Store and Fallon & Byrne. Also kindly supported by Tourism Ireland and hotel partner The Merrion Hotel.


The Irish Food Writing Awards were established to recognise and celebrate the high quality of food and drink writing from throughout the island of Ireland, across print, broadcast and online.  In all categories, entries were accepted from the nominees themselves, or by a third party and were open to writers, journalists, bloggers and photographers.


I'm a finalist in the Online Writing Category and I'm looking forward to seeing many colleagues I haven't seen in almost two years! Wish me luck! 


Keep an eye on the awards on Twitter at @Irish_Writing #IFWA21

Insta @IrishFoodWritingAwards

An Irish Whiskey Pumpkin Pie for Halloween

The 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!

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!





The first recorded recipe for pumpkin pie was published as a 'Pompkin Pudding' in 1796, in a book called American Cookery by Amelia Simmons. This cookbook is considered to be the first Cookery Book to be published by an American, in America. Only four copies of the first edition are known to exist!


The first American Cookbook: American Cookery, by Amelia Simmons, 
published by Hudson & Goodwin of Hartford, Connecticut, USA, in 1796

Pumpkin Pie is made in the same way as a Baked Cheesecake or a Custard Tart and is flavoured with cinnamon, cloves and ginger. If you've never eaten some, you could be excused for thinking that it might taste like a savoury vegetable quiche - but it's really more like a sweet cheesecake in a pastry crust! The Gingernut biscuits add flavour and also help to make the base crunchier. The evaporated milk gives a richness to the pie and the Irish whiskey works just perfectly with the spices to give it a yummy taste sensation!

You can make this recipe at any other time of year by substituting Butternut Squash or Sweet Potato instead of pumpkin. Their texture and taste are almost the same when flavoured and cooked. In the US, you can buy canned puréed pumpkin for use in cooking.

Becky Pumpkin - Butternut Squash - Sweet Potato


This recipe makes one 10" x 1.5" Pumpkin Pie

To Make the Pumpkin Puree:
Cut a medium-sized pumpkin into wedges and discard all the seeds. Cook the pumpkin in 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.  

The Puréed Pumpkin, a Splash of Irish Whiskey & Crushing the Gingernut Biscuits

Sweet Pastry and Base
250g Plain Flour
100g Butter
75g Light Brown Sugar
1 medium egg
a little Cold Water
100g crushed Gingernut Biscuits

1. Rub the butter into the flour until it's like breadcrumbs. Add the sugar and mix in. Break in the egg and quickly pull the pastry together adding a little cold water if needed. Roll it out and line a floured  10" Pie Dish (about 1.5 " deep). Trim off any extra pastry.

2. Crumb the Gingernut biscuits in a blender or by placing them in a sandwich bag and rolling them with a rolling pin until fine. Sprinkle the biscuit-crumb over the pastry base, pat it down and refrigerate until needed. Crush the Gingernut Biscuits and gently press them onto the Sweet Pastry.

Crush the Gingernut Biscuits and gently press them onto the Sweet Pastry

The Filling
3 Medium Eggs
160g Light Brown Sugar
1x 410g can Evaporated Milk
1 tsp ground Cinnamon
1/2 tsp ground Ginger
A pinch of ground Cloves
1/2 tsp Salt
400g Your Pumpkin Purée
35ml Irish Whiskey

1. Break the eggs into a large bowl and whisk them well. Add the brown sugar and mix in for 30 seconds until they're thick and creamy. Add the can of Evaporated Milk and mix well for about 30 seconds. Add the pumpkin purée along with the flavourings and mix everything together until smooth. Lastly add the whiskey and stir it into the filling.

2. Carefully pour the mix into your Pie Dish and tap the side of the dish a few times to help raise the air bubbles to the top. Bake in the centre of a pre-heated oven at 160°C for 40 minutes.

3. Check the pie as you would when testing a sponge cake. It should be soft, but responsive to the touch when it's cooked - giving you a little spring in the centre when gently pushed down.  Leave the pie aside, in the dish to set, until cold.

Zack's Irish Whiskey Pumpkin Pie

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! 

It's now ready to serve with a little fresh cream to which another little drop of Irish Whiskey has been added.

Enjoy!

Zack

The Ultimate All Ireland Sandwich with Ingredients from all 32 Counties!

Following a competition run by Heinz Ireland and held during this summer to design the Ultimate All Ireland Sandwich, the public nominated their favourite locally made foods and fillings and the final recipe has just been announced!

With the final fillings chosen by David Adams, Head of Heinz Ireland and Dee Laffan, food writer and presenter, the 32 Winners of the Heinz [Seriously] Good Mayonnaise All-Ireland Sandwich Competition Ingredients have been released just ahead of the All-Ireland Football Final, being held this Saturday 11th September!





And the Winning Ultimate All Ireland Sandwich Fillings are:

  1. St. Tola Divine, a spreadable version of the award-winning goats cheese representing Co. Clare
  2. Gubbeen Farmhouse Cheese, representing Co. Cork
  3. Sourdough bread from Emilie’s Bakehouse, representing Co. Kerry
  4. Irish butter from Glenstal Foods, representing Co. Limerick
  5. Mature Cheese and Red Onion crisps from O’Donnells Crisps, representing Co. Tipperary
  6. Blaa from Walsh’s Bakehouse, representing Co. Waterford
  7. Cheddar from Coolattin Cheddar, representing Co. Carlow
  8. Cucumbers from Welgro Produce, representing Dublin
  9. Chilli jam from Gibney’s Preserves, representing Co. Kildare
  10. Smoked trout pâté from Goatsbridge Trout Farm, representing Co. Kilkenny
  11. Microgreens from Edmundburry Greens, representing Co. Laois
  12. Honey roast ham from Herterich Artisan Meats, representing Co. Longford
  13. Sourdough bread from The Home Bakery, representing Co. Louth
  14. Organic lettuce from Meade Farm, representing Co. Meath
  15. Shaved New York-style pastrami from Carrolls of Tullamore, representing Co. Offaly
  16. Turkey slices from Green Farm Fine Foods, representing Co. Westmeath
  17. Tomatoes from Wexford Tomatoes, representing Co. Wexford
  18. Salami from Guastalla, representing Co. Wicklow
  19. Smoke roasted organic salmon from North Coast Smokehouse, representing Co. Antrim
  20. Onion jam from Burren Balsamics, representing Co. Armagh
  21. Drumlin garlic cheese from Corleggy Cheeses, representing Co. Cavan
  22. Crispy onions from Scotts Crispy Onions, representing Co. Londonderry
  23. Wild Irish tuna from Shines Seafood, representing Co. Donegal
  24. Black garlic butter from Abernethy Butter, representing Co. Down
  25. Fresh free range eggs from Cavanagh Eggs, representing Co. Fermanagh
  26. Mushrooms from Monaghan Mushrooms, representing Co. Monaghan
  27. Bresola from Ispini Charcuterie, representing Co. Tyrone
  28. Salad leaves from An Garraí Glas, representing Co. Galway
  29. Boxty from McNiffe’s Bakery, representing Co. Leitrim
  30. Sea salt from Achill Island Sea Salt, representing Co. Mayo
  31. Sundried tomatoes from Ballagh Farm Shop, representing Co. Roscommon
  32. Hummus from Sweet Beat, representing Co. Sligo

And all held together with dollops of Heinz [Seriously] Good Mayonnaise!

Here's our good buddy and Ingredients judge Dee Laffen with the finished Ultimate All Ireland Sandwich!



I think I'm gonna have to make one of these for Sunday to watch the match with!!!
Zack

The Wild Atlantic Way is the world's Longest Coastal Route