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.
This year I also had the opportunity to watch the other demos and really enjoyed watching Feargal O’Donnell from the Fatted Calf and Numb from Bang Thai cooking with our local produce – it’s great to learn from other chefs!
Plus I owe a big thanks to Feargal for helping me out with frying pans, cheese etc (though I’m a bit peeved he didn’t share the fresh tarragon!) . The Fatted Calf is definitely on my ‘to visit’ list – if only to taste more of the smoked beetroot!
As promised here are the recipes from the day…..
Pigs on the Green Pork in Tullamore Dew Whiskey Sauce
This is a nice easy recipe – you just mix all ingredients together in your food processor and then form into burgers.
If you have time, chill the burgers for a while – I think this helps them hold their shape
Cook the burgers for about 5 mins each side.
I served them in O’Donohue’s burger buns which Cathal kindly made for me, beautiful salad leaves from Lough Boora Farm and my own red onion marmalade.
Kilbeggan Oats Biscuits
I knew I was under pressure when I tasted the biscuits on the Kilbeggan Oatmeal Stand – they were seriously good! Pat’s wife , Lily had made beautifully crisp cookies so we had a great chat about the differences in our recipes – the main one being the that I used the jumbo flakes whereas she uses the finer flakes. the recipe I use is a childhood favourite that my Mum always makes – I hope you like them!
Add the golden syrup and remove from the heat. Stir in the bread soda
Fold in the flour and the oatflakes.
Make sure everything is well mixed before rolling out the mix. Stamp out into small discs
Bake at 180C /Gas 4 for 10 mins until golden brown.
I never got to take photos of the mini banoffees made with Ballyshiel Dulce de leche; mini meringues with compote made using Derryvilla blueberries and Boozeberries blueberry liqueur; and decadent chocolate delight made with Coole Swan and Glenisk organic cream ………for some reason these all disappeared rather quickly……as did the cocktail sausages!! (If anyone has any pictures from the day I’d love to see them)
We really have an amazing wealth of local produce in Offaly – please support these dedicated food producers and choose local!
Thanks again to Midlands 103, all the food producers, everyone who came along to the demos and a special thanks to my Mum and James for being my assistants on the day!
PS there’s another exciting local food project coming up – watch this space!