Burren GEOfood On The Menu This May

Local food producers the length and breadth of The Burren in County Clare are being showcased in a series of GEOfood events taking place during May. 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. 

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.

 

The events get underway on Saturday 20^th May when GEOfood member Cathleen Connole of Burren Fine Wine & Food hosts 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 Burren Ecotourism Network (BEN) Wellness Month, which features a variety of activities aimed at improving physical and mental health while providing an opportunity to experience the stunning Burren landscape.

 

On Sunday 21^st May, 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.

 

 

GEOfood will be promoted on national television on Wednesday 24^th May 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.

 

Meanwhile, the local media spotlight will shine on the Geoparks’ GEOfood this Sunday 14^th May 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.

 

“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 opportunities for local people and visitors to savour and appreciate quality local food” commented Geopark manager Carol Gleeson. “We are delighted to see a growing number of producers across the Burren getting involved with the Burren and Cliffs of Moher UNESCO Global Geopark GEOfood programme.”

GEOfood members include St. Tola Irish Goat Cheese (Inagh), Burren Fine Wine and Food Beetroot Chutney (Ballyvaughan), Flaggy Shore Oysters (New Quay), Burren Smokehouse Smoked Oysters (Lisdoonvarna), Burren Premium Beef (Boston), Burren Free Range Pork (Kilfenora), Linnalla Ice Cream (New Quay), and Wild Kitchen Elderflower Champagne & Haw Ketchup (Lahinch). Four new members have signed up to GEOfood in recent weeks, namely Burren Blossom Honey (Ballyvaughan), Celtic Salads (New Quay), Clare Jam Company (Doolin) and Savage Craic Fermented Foods (Corkscrew Hill).

“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.”

 

Visit www.burrengeopark.ie for more.

Zack

Chef Eunice Power to cook at the Blackwater Valley Opera Festival

 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. 

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.

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. 

Chef Eunice Power is one of Ireland's top catering specialists 

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.

Dates and Prices: 

The Macbeth Menu by Eunice Power - 31 May, 2, 3, 4 June - Tickets €55- €75 Lismore Castle, Waterford.

Gourmet Table Picnics by Eamo & Ró - 31 May, 2, 3, 4 June - Tickets €55 Lismore Castle, Waterford.

Gourmet Table Picnics by Eamo & Ró - 1, 4, 5 June - Tickets €55 Dromore Yard, Aglish, Co. Waterford.

For more details and booking options see https://blackwatervalleyopera.ie/book-formal-dining/ 

Hot Cross Buns for Easter!

One a Penny, Two a Penny, Hot Cross Buns!

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.

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."

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.

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!

Hot Cross Buns


My Ingredients:
450g bread (strong) flour
pinch of salt
2 tsp mixed spice
75g butter
7g fast action dried yeast (generally 1 sachet)
50g caster sugar
1 egg
275ml warm milk (40 seconds in microwave will do)
200g dried raisins or currants (I don't like the traditional dried mixed fruit - but if you do, use that instead)
grated rind of an orange

My Method:

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.

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.

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.

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.

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!

And Here's my recipe for Hot Cross Buns with American Cup measurements
http://www.irishcentral.com/culture/food-drink/Irish-hot-cross-buns-recipe-for-Easter.html

Enjoy!

Zack

Video & Music by http://www.youtube.com/user/annshelaann

Make your own Home-made Haggis for Burns' Night!

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 Burns Night.

Presenting and Toasting the Haggis have become part of the ritual of a Burns Night event!

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 25th January 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.

Robert Burns - Celebrating the poets birthday has made the Haggis world famous!

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.

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 neeps (mashed buttered turnip) and tatties (mashed potatoes), a whiskey sauce, a few readings of some poetry, along with copious amounts of whiskey to toast the Haggis!

A Traditional Haggis with Neeps (Turnips) and Tatties (Potatoes) & a Wee Dram of Whiskey!

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.

That's me assisting with "Presenting the Haggis" a Burn's Supper event
hosted by members of the local Ulster-Scots community. 

Here is my version of an old Haggis Recipe, where instead of a sheep’s stomach you cook the Haggis in a casserole dish.

My Ingredients:
500g minced lamb
500g minced beef
125g suet (beef or vegetable)
500g beef liver
100g of porridge oats
300ml of  meat stock (strain this from your boiled beef and lamb - see method)
250g finely chopped onions
½ tsp grated nutmeg
¼ tsp ground mace
½ tsp of cayenne pepper
¼ tsp ground coriander
butter for greasing
a few twists of sea salt
a few twists of ground black pepper

My Method:

1. Preheat the oven to 160°C.
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.
3. Cover the lamb & beef mince with water and bring to the boil in a large pot. Cook out for approximately 30 minutes. Keep 300ml stock from this cooked meat and pour away the rest.
4. Give the porridge oats a rough chop and toast them on a hot pan, shaking occasionally to make sure they don't burn.
5. Now mix all the ingredients together with the meat stock and transfer this mix to a well buttered casserole dish. Cover and seal with a layer of tin-foil.
6. Cook in the oven at 160°C for about 2 hours.
7. Meanwhile cook and mash some Turnips with real butter, white pepper and a drizzle of honey. Cook and mash some potatoes with real butter and white pepper.

Invite your friends around and make your own home-made Haggis for a Burns' Night Supper!

For the Whiskey sauce:
500ml cream
1 teaspoon wholegrain mustard
1 teaspoon Dijon mustard
1 shot of whiskey
sea salt
ground white pepper
3 tbls chopped scallions

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.

To serve:
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!

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! 

Enjoy!
Zack

How to Cook a Turkey & my Favourite Stuffing Recipe

The turkey is the centre-piece of the traditional Christmas Dinner and it's also great for any other special occasion, like Thanksgiving in the USA, which is why cooking it properly is so important. 

Mess it up and not even the best side dishes will save you! 

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! 

So here are some tips on how to prepare & cook your perfect Turkey! 

A juicy & tender whole roasted turkey really does add to the sense of occasion at Christmas or Any time!

1. First things first. Buy a Fresh Turkey if you can. Don't buy a turkey that has been pre-stuffed as mishandling or incorrect cooking can cause bacteria to multiply inside the stuffing.

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. 
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. You should leave the turkey in its original wrapper until you're ready to cook it.

3. If you're placing the turkey in the 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.

4. Don't wash your Turkey. The water splashing around will spread more bacteria than you are washing off it.

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. 

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. 

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.

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.

The easiest way to calculate Turkey Cooking Time is to convert the weight to Pounds (lbs) and Cook the bird for 20 Minutes per pound with another 20 minutes Extra added to the total cooking time. 

To convert from kg to pounds multiple the kilogram weight by 2.2 

Example:

A 5kg Turkey x 2.2 = 11 pounds

11 pounds x 20 minutes = 220 minutes 

PLUS add the 20 minutes Extra

equals 240 minutes (4 hours) Total Cooking Time

9. About half an hour before the turkey should be done, remove the foil from the breast to crisp up the skin.

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.
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.

If you have a cooking thermometer ensure that the centre of the thickest parts return a minimum temperature of 65°C.

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.

12. Relax, Don't Panic and Enjoy!

My Favourite Stuffing Mix

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!

This is my recipe but you can add whatever herbs you like to your stuffing!

My Ingredients:

250g (10oz) butter

200g (8oz) diced onion

100g (4oz) diced red onion

100g (4oz) grated carrot

1 tblsp chopped thyme

1 tblsp chopped parsley

1/2 tspn cracked black pepper

2 cloves garlic diced

1 tablespoon of Mixed herbs

300g (12oz) white breadcrumbs made with crusts and all

300g (12oz) wholemeal breadcrumbs made with crusts and all
Use Gluten Free Bread if you wish

My Method:

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.

2. Add the breadcrumbs and mix in well until the crumbs have absorbed all the butter and juices.

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 splash 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.

Enjoy your Turkey!

Zack

Make Your Own Christmas Pudding and Whiskey Custard

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.

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.

People have always stirred lucky charms into their Christmas pudding mixture for good luck, similar to those in Halloween Barmbracks. 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!

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!

So, here's my easy to make Christmas Pudding recipe with a whiskey (or brandy) custard cream too!

My Ingredients:

125g ready-to-eat prunes, chopped

225g raisins

225g currants

225g sultanas

Grated rind and juice of 1 lemon

50g chopped almonds

1 cooking apple, peeled, cored and grated

1 medium carrot, peeled and grated

225g demerara sugar

225g suet (I use vegetable suet rather than beef suet)

125g fresh white breadcrumbs

125g plain flour

½ tsp ground cinnamon

½ tsp ground coriander

½ tsp freshly ground nutmeg

3 eggs

150ml Stout

1 tbsp black treacle

35ml Irish Whiskey

It sounds like a lot of work - but the Christmas Pudding is very easy to make!

My Method:

1. In a large bowl, mix all the dry ingredients together.

2. Whisk the eggs, stout, whiskey or brandy and black treacle together and stir into the mixture.

3. Cover and leave to stand overnight in a cool place.

4. Butter three x 600ml pudding bowls and put a circle of grease-proof paper in the base.

5. Pack the mixture into the bowls and smooth the top. Leave about 2.5 cm space to the top of the bowl.

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.

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. Top up the pot with boiling water to the starting level every hour.

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.

9. Store in a cool dark place until Christmas. The puddings will keep for up to six months.

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).

Christmas Pudding with a Brandy Custard Cream!

Whiskey Custard Cream

This is a very simple and tasty Christmas cream that I prefer to serve with my Christmas Pudding more than anything else!..

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.

This can also be served over warmed mince pies for a delightful change to the usual! Enjoy!

Zack

Follow me on Twitter at @IrishFoodGuide 

How to Make a Real Irish Coffee

I thought you'd like to have this recipe for my Irish Coffee, as Christmas is around the corner and you might have far too much Irish Whiskey lying around the house but they're delicious at any time of year!

The important rules for making a perfect Irish Coffee are:

1.  Whip the cream before you start!

2.  Make sure your Coffee is hot and strong.

3.  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.
4. Pour out the water and 3/4 fill your glass with hot strong coffee.

5.  Stir in the sugar until dissolved, but don't take too long doing it!

6.  Add the whiskey and stir it well so that the coffee is still turning gently when you are putting the cream on top.

7.  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.

8.  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.

You can right-click on this picture 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!

Enjoy!

Zack