When we launched the Offaly Delicious Food Network in Tullamore at Easter last year I was so proud that we could showcase all the amazing food that we have in the Midlands. It’s been a fun year watching it grow – there have been ups and downs but thankfully our market is now well established in its home in Kilcruttin Business Centre.
We’ve been planning the first birthday party for a while and I’m delighted to say it was huge success with lots of loyal and new customers enjoying the day . We had demonstrations, baking competitions, craft, cakes, lots of great food stalls and even a visit from our local alpacas……
Check out this great record of the day by our favourite photographer
I spent most of the day cooking up lots of lovely local food at our stall – it’s amazing what you can do with an electric ring and a mini cooker when you have to!
The menu included Tomato & Basil Pasta, Chorizo & Pepper Toasts, Brie & Cranberry Quesadillas, Wild Garlic Pesto, Pork in Tullamore Dew Sauce and Beef Picadillo.
As promised to all my tasters here are some of the recipes….
What you need:
- 1 tbsp. Glenfield rapeseed oil
- 1 onion, chopped
- 500g Quarrymount Beef Mince
- 1 clove garlic, finely chopped
- 1 tsp. smoked paprika
- 1 tsp. cumin (freshly ground of course)
- 1/2 tsp. cinnamon
- 2 tbsp. flaked almonds
- 2 tbsp. red wine vinegar
- 50g raisins
- 1 carton passata (or 400g tin chopped tomatoes)
- 300ml chicken stock
What you do:
- Heat 1 tbsp. oil in an oven-proof casserole dish, and sauté the onion until soft but not coloured (about 5 mins).
- Add the minced beef and brown on a high heat (be careful not to overcrowd the pan or the meat will stew!)
- Stir in the garlic and spices and cook for another minute.
- Then add in remaining ingredients – almonds, vinegar, raisins, passata & stock.
- Bring to the boil and then transfer to preheated oven and continue to cook, uncovered, for an hour.
- Serve in tortilla wraps with melted cheese and guacamole, or with rice.
Pigs on the Green Pork in Tullamore Dew Sauce
What you need:
- 1 tbsp Glenfield rapeseed oil
- 1 Pigs on the Green pork steak , trimmed and cut into medallions
- a nice knob of butter (about 30g)
- 5 tbsp Tullamore DEW whiskey, plus an extra tbsp to top it off (and a glass for yourself!)
- 1 onion, finely chopped
- 300 ml chicken stock
- 150 ml Glenisk cream
- Drizzle of Highbank Orchards Apple Syrup
- 1 tsp finely chopped tarragon
What you do:
- Heat the oil in a large heavy-based pan over a high heat. Add the pork pieces to the pan and cook on one side, without turning, for 2-3 minutes.
- Add the butter to the pan, turn the pork and cook for 1-2 minutes until browned on the other side. Transfer the pork to a plate and set aside.
- Pour the whiskey into the pan to de-glaze, (Making sure you scrape up any of the flavoursome brown bits stuck to the bottom of pan)
- Add in the onion, reduce the heat to medium and cook for 5 minutes, without colouring, until softened.
- Pour in the chicken stock and bring to the boil. Then simmer for 15-20 minutes until the volume of liquid has reduced by approximately half.
- Pour in the cream and whisk in the syrup.
- Season to taste then stir in the additional tablespoon of whiskey and the chopped tarragon.
- Add the pork medallions back into the sauce, along with any juices on the plate, and simmer for a few minutes until heated through.
- This makes a perfect dinner party dish served with baby potatoes and steamed asparagus 🙂
Thanks so much to De Mad Food Co., The Penny Loaf Co.,Quarrymount Freerange Meats, O’Gormans Cottage Condiments, Pigs on the Green, Lough Boora Organic Farm and Glenisk for providing ingredients for my cookery demos on the day.
I’m taking a step back from organising the Market to concentrate on other projects. I’d like to thank all the stall holders, members , Flanagan Properties and most importantly Linda, our Treasurer and very talented cake maker for all their support over the last year and I wish the new Market Committee all the best going forward.
The Hey Pesto! stall will be back at the Offaly Delicious Food Market on the 30th May.
If you’d like to come along to one of my cookery classes ( with a proper cooker!) then please click here for details – our ‘BBQ Night’ on the 22nd May promises to be a great night!