Are You Organising a Food Festival or Fundraiser and Need a Stage Kitchen? Visit Ken Maguire Demos!

Kenny Maguire Demos - Cookery Demonstration Kitchens, Sound and Visual for Fundraisers and Festival Events

Share This Story

New Cavan Food and Drink Producers Brand Launched

A new food and beverage brand and producer directory for County Cavan, ‘Created in Cavan’, was recently launched on Wednesday, 26 February, in the Town Hall in Cavan Town.



This new brand, with its bold, distinctive logo, will provide consumers locally, nationally and on the international stage with the assurance that they are purchasing food or drink that has been lovingly created by dedicated local producers to reflect the unique landscape and culture of County Cavan.

Created in Cavan’ gives food and drink producers from the county a platform to showcase their wares and better communicate their unique food story. 

An initiative of the Cavan Food Network, funded by Cavan County Council with assistance from the Department of Agriculture, Food and the Marine, ‘Created in Cavan’ is an expression of the collective community of food and drink producers and food tourism services participating in the supply, production and service of quality local food and drink across County Cavan.

Members of the Cavan Food Network Working Group, (from left)
Margaret Farrelly, Margaret’s Eggs; Tara Smith, LEO Cavan; Kieron Moran, Moran’s Mega Jam; Charlene Brady, Charlene's Wholesome Pantry; Adrian Carter, Crover House Hotel; Cavan Food Network Chairperson Jonathon Scott, Scott’s Irish Cider ; Katrina Murphy, Katrina’s Artisan Cakes; Norbert Neylon, Oak Room Restaurant; Joanne Hayes, Cavan Tourism Development Officer; Deirdre Donnelly, Food Strategy Coordinator, Cavan County Council.

The Cavan Food Network works to enable consistent quality and a wide range of choice and variety in its produce, and now local consumers and tourists can be sure that wherever they see the‘Created in Cavan’ logo they are guaranteed quality local food and drink and memorable food-based visitor experiences.

Speaking at the launch at Town Hall Cavan Arts Centre on Wednesday afternoon, ‘Created in Cavan’ Brand Ambassador Neven Maguire said, “I feel proud to promote Cavan. I’m proud of where I come from. I love when people come from all over the country to our restaurant - they always comment on the good food and the local produce they’ve eaten in Cavan. 

Cavan Chef, Neven Maguire of MacNean House Restaurant, speaking at the launch of the Created in Cavan brand

“At the end of the day, as chefs, we are only as good as the produce that we use.Each food producer has a story to tell and we need to showcase what we have in this county, because it’s an exciting time for Cavan,” added Neven.

Cavan County Council Food Co-coordinator, Deirdre Donnelly said “This is a great day for Cavan food and drink as we launch our bold new ‘Created in Cavan’ brand and publish the first edition of the Cavan Producer Directory. Such exciting developments speak to the value of local collaboration and we in Cavan County Council look forward to continued partnership with the Cavan Food Network as we strive to continually grow and improve the Cavan food and drink offering”.

Chair of the Cavan Food Network, Mr Jonathon Scott said “As food and drink producers we are incredibly proud of our county and its produce and the ‘Created in Cavan’ brand will allow us to carry that message with us at shows and on shelves across the country and further afield.”

Director of Services with Director of Services, Planning, Community,and Economic Development with Cavan County Council said “Cavan County Council is delighted to work with the Cavan Food Network to deliver this exciting new brand, a key output of the Cavan Food Strategy. 

“I would like to commend all who have brought this project to fruition including our Food Strategy coordinator Deirdre Donnelly, the members of the Cavan Food Network, our elected members who have supported the development of Cavan food and drink from the outset, and the Department of Agriculture, Food and the Marine, who provided financial support through the Rural Innovation and Development Fund.



“Supporting our local food and drinks businesses is also central to supporting the local economy. ‘Created in Cavan’ aims to bridge the gap between the fantastic food and drinks industry in Cavan and our local tourism industry. By doing this, we can build our food identity, boost local economies and reduce the environmental impact for everyone,” added Mr Jennings.

Chairperson of Cavan County Council, Councillor Shane P O’Reilly, said “Cavan food and drink, and Cavan hospitality is worth shouting about, and this brand conveys gives our industry the means to do so. I’m sure all of our local producers will get behind this wonderful new initiative, and I would encourage the people of Cavan to look out for the ‘Created in Cavan’ logo on shelves and in hotels, cafes and restaurants.”

For more information on ‘Created in Cavan’ and the Cavan Food Network, or to get involved, email  food@cavancoco.ie 

Pancake Tuesday & an Old Fashioned Pancake Recipe

Pancake Tuesday (or Shrove Tuesday - depending on your people's history) when I was a wee boy, was a very important day in the family calendar. It was the day when you had to tell the rest of the family exactly what you were giving up for Lent, which started the next day, on Ash Wednesday.

The reason for making such a declaration was so that all your brothers and sisters could keep an eye on you and each other and make sure you weren't breaking your fast!

In general it was Sweets that we gave up for Lent, but we were allowed to put any presents that were given to us into a big jar or box to keep for the 40 days duration of the fast. We were allowed to 'break Lent' for St Paddy's day which usually left you with a sore tummy after gorging on your stash of goodies.




Pancake Tuesday was traditionally a serious day in the Christian religious calendar. It marked the day before Jesus Christ went into the desert to think about his future and fight temptation. So that's what we had to do too, when we were younger!

Because many people went off meat, eggs, tea, milk and other things like this during Lent in the older days, Pancakes were made and ate for all meals during this day to use up any food products that needed using up.

Pancakes were probably the first thing I ever learned to make from my mum and I still enjoy making them, with sweet or savoury fillings, for any reason. There is not much difference between Crepes & Pancakes, a thicker mix and a smaller pour is about it!

One of my neighbours makes her Pancakes with buttermilk and duck eggs, which are Delicious!! If you don't have any buttermilk add a dash of lemon juice to the milk. This gives a wee zing to the flavour and also helps create a lighter batter by reacting with the baking powder.


This is a simple recipe for Old Fashioned Pancakes:

My Ingredients:
150g flour
1/2 tspn baking powder
pinch salt
pinch sugar
2 eggs
300ml milk
60g butter, melted
a little oil for the pan

My Method:
1. Put the flour into a mixing bowl with the baking powder and give it a quick whisk to lighten it and smooth any lumps (much handier than sieving).


2. Add the salt, sugar, milk and eggs


3. Whisk together until creamy making sure there are no lumps.



4. Pour in the melted butter and whisk into the mix. The butter lifts the taste of the pancake and helps them get a lovely golden-brown colour in the pan.


You will need a good heavy-based frying pan. Pre-heat the pan to medium for perfect pancakes.


Pour them gently but quickly on to the pan
I don't let the pancake mix stand because the mix tends to thin as it stands - that's just fine if your making very thin crepes.  Just rub a little oil on the pan with a kitchen towel.


5. Pour 3 or 4 scoops of the pancake batter onto your hot pan. You don't have to shake or stir the pan, just let the pancakes find their own place.


6. Let them cook until the bubbles start to rise and just start to pop on top of the pancake. This means they are ready to turn.




7. Cook on the other side for about 30 seconds and that's them ready!!


Get them off the pan and repeat the process until all the mix is gone. A tea-towel over the top of the pancakes will keep them warm. That is if you can keep little hands off them in the first place!



Enjoy with your favourite spreads. I love my pancakes with real Butter and home-made Jam or real honey!

Here's a link to my post with the recipe for 
Crepe Suzette: http://www.irishfoodguide.ie/2011/03/crepes-pancakes-crepe-suzette.html

Pancakes in the Old Days - The Irish Cultures & Customs Website
Here is a link to a website with a nice nostalgic piece of Irish Pancake history that I found. It tells the Irish pancake story from a time back quite a few years more than my memories and from a family of Irish living in London in the 40's & 50's. Lovely.



zack

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