Catering, Cookery Classes, Cooking, family meals, Farmers' Market, Healthy Eating, Recipes, Shopping

Celebrating Midlands Food

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……

market anniversary 004

Check out this great record of the day by our favourite photographer

Continue reading “Celebrating Midlands Food”

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Cooking, family meals, Farmers' Market, Food, Recipes, Shopping

Keeping It Local – Apple & Black Pudding Bread

I love shopping in Farmers’ Markets – I love talking to the stall holders and wondering how I’m going to use their products.  When I lived in Dublin I loved wandering around Temple Bar Market on a Saturday morning, deciding what to cook that evening. On a trip to San Francisco a few years ago I was in heaven in the Farmers’ Markets in Berkeley and in the Ferry Building.  And then there was the fun exploring the St Lawrence Market in Toronto with some of my fellow Fáilte Ireland Food Champions.

So why not have a Farmers’ Market in Tullamore? Continue reading “Keeping It Local – Apple & Black Pudding Bread”

Catering, Cocktails, Cookery Classes, desserts, Food, Recipes

Love (and Chocolate) is in the Air….

Chocolate has always been associated with sensual and romantic properties and when we indulge in it’s silky lusciousness, endorphins are released in our brains which make us feel happy and loved.

In the last year I’ve been very lucky to work with Butler’s Chocolates, giving  chocolate cookery classes in their demo kitchen in Clonshaugh. I try to theme each class around an event so naturally the February class was all about Cupid, Valentines and Love! I do 7-8 recipes per class and I’m always amazed at how quickly the tasters disappear!

I’m also doing a ‘Cupid’s Dining’ class in my own kitchen on Tuesday 4th February – a three course romantic meal guaranteed to impress that special someone in your life 😉

Hey Pesto Valentine's Day

There will be scallops , venison and lots of chocolate among other things on the menu …and of course some pink bubbles . If you’d like more details on this or any of my classes please let me know.

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One of the big hits from yesterday’s class was the salted caramel dessert and here’s the recipe of you want to surprise your loved one on Valentine’s Day

Cupid’s Salted Caramel Delight

Serves 2

What you need:

  • 3-4 tbsp dulce de leche – I use Ballyshiel 
  • ½ tsp sea salt plus extra to serve
  • 50g dark chocolate
  • 50g milk chocolate
  • 75 ml cream
  • Good ‘glug’ Kahlua

Salted Caramel Pots

What you  do:

  • Stir in the sea salt into the dulce de leche and divide mix between two glasses
  • Melt the two chocolates together then stir in the cream until smooth.
  • Add in the liqueur and carefully pour over the caramel
  • Allow to chill for at least 2 hours then serve sprinkled with sea salt crystals.

Happy Cooking !

PS  a message for the Chief Taster – it’s your turn to cook for me this year 😉

Cookery Classes, Cooking, Food, Healthy Eating, Recipes

A Healthy Start – to the Day and the New Year!

Once again I’m distracted away from cook book reviews………..well I was trying to be a radio star!!!

This week I was thrilled to be invited onto the Today with Will Faulkner radio program to discuss my favourite topic – food. I thought I was going in to promote my cookery classes in Hugh Lynch’s Pub but instead was given a  brief  to talk about Healthy eating for New Year .

Thinking about this I decided that the best thing would be to make small but effective lifestyle changes – starting with the most important meal of the day – breakfast!

I had to admit, when Will asked me about porridge and how to encourage children to eat it, that I CAN’T abide the stuff – I can’t even stand to look at it, never mind cook it or worse still eat it!  However I do appreciate the healthiness of porridge oats and I have no problem eating them in other forms – bread, granola or even my Mum’s famous oatmeal biscuits!

So as  ‘props’ to my interview I brought along my favourite breakfast  (and porridge alternative!) –  Granola &  Glenisk Greek-style yoghurt and oaty brown bread – all I was missing was the coffee!

Here are the recipes for same – except the yoghurt of course!

If you can get your hands on them – Kilbeggan Organic Porridge Oats are the best in these recipes!

Breakfast Granola

This is based on a Jill Dupleix recipe – I tend to add whatever seeds and dried fruit I have to hand. My Christmas batch had a lot of dried cranberries in it! Just watch the sugar content when you’re choosing dried fruit.

No Servings:       10+ 
Oven:                  150C/Gas 2            

 What you need:

  • 400g Kilbeggan  Oatmeal Flakes
  • 3 tbsp sunflower seeds
  • 3 tbsp sesame seeds
  • 2 tbsp linseed
  • 100g flaked almonds
  • 100g hazelnuts or walnuts
  • 50g dessicated coconut
  • Pinch sea salt
  • 4 tbsp honey
  • 3 tbsp rapeseed oil
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg (freshly grated)
  • 100g dried fruit – cranberries, cherries, apricots….
  • 100g sultanas

What to do:

  • Mix oats, seeds, nuts and salt in a large bowl.
  • Heat  honey, olive oil and spices in small pan until just melted.
  • Pour liquid over dry ingredients and mix well.
  • Spread evenly over two lined baking trays.
  • Bake for 20-30 mins, ‘shaking’ once or twice, until nicely toasted.
  • Remove from the oven and add in the dried fruits.
  • Allow to cool and then store in an airtight container for up to 1 month.
This is really delicious served with Glenisk Yoghurt – especially the Natural Greek Style one!

Margaret’s Oaty Brown Bread

This recipe comes from my friend Margaret – I love it so much I’ve asked her permission to share it.  I have substituted molasses for the egg that was in her original recipe . It only takes 5 minutes to put together – quicker than going to the shop!

No Servings:         1 Loaf
Oven:                     220C/200 C Fan/Gas 5

What you need:

  • 4oz /125g wholemeal spelt flour
  • 4oz/125g  oatbran
  • 4oz/125g  pinhead oatmeal
  • 4 oz/125g Kilbeggan oatflakes
  • 1 tsp bread soda
  • 1 tsp salt
  • 1 dessertsp molasses/treacle
  • 15fl oz/ 425ml  buttermilk

 What to do:

  • Mix all dry ingredients in a large bowl. (Make sure to sieve in bread soda)
  • Make a hollow in the centre and pour in buttermilk & treacle. Mix quickly & well. Pour into lined 2lb bread tin.
  • Bake in hot oven for 20mins then reduce heat to 170C/Gas 3  and bake for another 15-20 mins.
  • Turn out of tin and check for ‘hollow’ sound.
  • Allow to cool on a wire rack.

Of course it’s not just for breakfast….

I hope you enjoy the recipes and thanks again to Midlands 103 for inviting me in – hopefully there will be more chances for me to rabbit on about all things food!

Happy Cooking!

PS there are still two classes left on the ‘Easy Entertaining’ course in Hugh Lynch’s …..