Showing posts sorted by relevance for query recipe. Sort by date Show all posts
Showing posts sorted by relevance for query recipe. Sort by date Show all posts

Tuesday, October 15, 2013

Blas Success for Secret Recipe

Blas Success for Secret Recipe


Ballincollig based Secret Recipe, just about a year in business, made a very successful first trip to Dingle for the recent Blas na hEireann awards and came away with an impressive haul of honours in the Prepared Meals section:


Silver: Secret Recipe Panang Chicken Curry
Silver: Secret Recipe Cod Fillet with Lemongrass and Lime Sauce
Gold: Secret Recipe Roast Veg and Chick Pea Curry


Gary Cork tells me that they supply local coffee shops, delis, hotels, etc and are looking to supply a “lot more”. “Our main areas of focus are Soups and Chowders, Readymade Meals, Salads, Sandwiches and outsourcing production for other chefs.”

“We are having a tasting at Global Kitchen (Carrigaline) this Thursday and Friday and they will have all the prize-winning items on their menu for lunch which will be available from 12 noon to 3pm.”


“The awards underline that we produce some of the country’s finest. Based in Ballincollig, we have delivery vans in the city centre on a daily basis. Our range includes everything from fresh scones to contract catering for large events and deliveries are available seven days a week. We are starting to supply a few national retailers. We would love to expand there and indeed also locally as well.”


So well done to Gary and his crew. For more info contact 021 428 9515 or info@secretrecipe.ie



Wednesday, October 7, 2020

Online cookery series by Irish company demonstrates versatility of the humble egg

Online cookery series by Irish company

 demonstrates versatility of the humble egg

 

Recipe series ‘Get Cracking’ with Eggs’ is live now and reveals how to feed the whole family with quick and easy recipes on a budget

Deirdre


 

An Irish family business has sought to help busy, on the go families and students, offering nutritious and delicious recipe inspiration on a budget – all using the humble egg as the staple ingredient.

 

Riverview Eggs are a family run, family owned Cork company and have been supplying their Bord Bia quality assured eggs to Irish Consumers for over 50 years.

 

This year, they decided to extend their efforts to help families and created a series of instructional online recipe dishes featuring their award-winning eggs.

 

This was made possible, with the support of a Bord Bia marketing support initiative.

 

The series, entitled, ‘Get Cracking with Eggs’ features 16 easy to make recipes.

 

These are available to view on their website, or across Riverview Eggs various social media channels.

 

Speaking about the decision to create the series, Riverview Eggs owner DJ Kelleher said:

 

“We wanted to create something that would be useful for families and students. We understand it is a stressful time at the moment and we wanted to do our bit to try to and offer something that we felt would be of use.

 

“Get Cracking With Eggs is really back to basics when it comes to cooking – it shows people how to cook food that’s nutritious yet easy to make in a short space of time - perfect for anyone on the go.

 

Deirdre and D.J.

“We put a lot of thought into the recipes – both myself and Deirdre O’Mahony, the face of the recipe series - and we were determined to show the variety of healthy nutritious meals that could be made using our Riverview eggs and whatever you might have at home in the press or fridge.

 

“We’re delighted with how the series turned out and we hope it will be useful to families and students all across Ireland,” he added.

 

When it comes to egg consumption, there is another added benefit that has become even more important in recent months. Given the current public health crisis, where respiratory illnesses have been put under the microscope, so too has the suggested supplementation or addition of more Vitamin D into our general daily dietary consumption.

 

A recent study by TILDA  - The Irish Longitudinal Study on Ageing, published in conjunction with Trinity College - showed up to 1 in 8 older adults in Ireland deficient in Vitamin D, with those numbers increasing to 1 in 5 during the winter months due to decreasing amounts of sunlight.

 

Even more worryingly, the study, published in April earlier this year, revealed that it estimated 1 in 4 of Irish people over the age of 70 who were cocooning were likely to be Vitamin D deficient.

 

Aside from supplementation, one of the easiest ways of including more Vitamin D in your diet is through the consumption of rich food sources, sources like, yep, you guessed it – eggs, as well as oily fish.

 

Around 15 -20 UG a day is the recommended dosage for at risk groups.

 

Studies have shown that in addition to assisting with immune function, and aiding bone and muscle health, Vitamin D may also help to prevent respiratory infections.

 

DJ revealed that he felt that in addition to the cost effective elements and the easy to make recipes,  it was important to highlight the nutritional and health benefits associated with eggs as part of the Get Cracking With Eggs recipe series.

 

“It’s a vulnerable time for people and we feel that it’s important to highlight these benefits because they have scientific research and backing behind them. We wanted to illustrate throughout this very simple recipe series the versatility of eggs, in addition to the health benefits associated with them – particularly in the current climate,” he said.

 

Get Cracking With Eggs is live now on the Riverview Eggs website – and you can view all 16 recipes at the following link here

 

You can also view the recipes on the Riverview Eggs social channels on Facebook and Instagram.


press release

Thursday, June 10, 2021

Visiting The Home of Clonakilty Black Pudding.

Visiting The Home of Clonakilty Black Pudding

The late Edward Twomey, a leader


When you visit the Clonakilty Black Pudding Visitor Centre in the town, not alone will you see and hear the history of the famous product made right here but you’ll also get to taste it! So you get an hour’s entertainment and a mini-lunch! Well worth the tenner admission (though we two seniors paid just €7.50 each).


And of course, you get a friendly welcome. The tour is self-guiding but you are aided by an audio device that fills you at each stage. Much the same info is covered on a number of illustrated panels. You’ll also get a “chat” with the grocer and the butcher (they’ll have their eyes on you) both of whom have a good sense of humour. 

Nostalgia: the delivery bike, bus stop, petrol pump


Colette Twomey


And you get to know some of the key characters in the story, that began in the 1880s. It was then that the recipe originated in the town of Clonakilty; it hasn’t changed in that time. Since the Twomey family took responsibility for the secret recipe in the 1980’s, the popularity of the Blackpudding has continued to grow in Ireland and now around the world. Over the years they have extended the product range to include sausages, rashers and most recently Veggie Pudding!




The first Clonakilty black pudding maker was Johanna O’Brien, a farmer’s wife, from nearby Sam’s Cross who wanted to subsidise the household income making black pudding for Harrington’s butcher shop - to this day you’ll note “Original Harrington’s Recipe” on the label. When Johanna died, the recipe, which included Johanna’s secret spice mix, was faithfully handed down to Philip’s family and for over a century, the black pudding was made by Dan Harrington, Con O’Callaghan, Paddy Allman.


In 1969, the butcher shop was sold as a going concern to Patrick McSweeny. In 1976 the butcher shop which included the black pudding recipe was bought by his nephew Edward Twomey.



Edward wasn’t that keen on the product but realised his customers were and eventually he became hugely enthusiastic. Edward’s personality and belief in the product helped propel Clonakilty Blackpudding to get the recognition it deserved. 



Michael Clifford, was one of Ireland’s most famous chefs, holder of a Michelin star, was an early and influential supporter of the Clonakilty product. And it is acknowledged here that his signature dish of black pudding elevated the humble breakfast staple to being acclaimed as an excellent starter. (Lots of recipes on their site here).


Covid reminder
It wasn’t long before Clonakilty Blackpudding was being mentioned in the press and media. And eventually that led to Edward appearing on the Late Late Show (you can view that excerpt during the tour).


Edward and his wife Colette were very much in demand at food shows and exhibitions all over Ireland the UK and an export market began to grow. In 2005 Edward Twomey died. Colette now led the company forward and still does.


And that included building a brand new production facility that was opened in Clonakilty in October 2017. The new production facility also includes administration offices, new product development facilities and distribution along with this new visitor centre that reflects the company’s pride in the town. The story of the building of the local church and that of the local GAA club are also highlighted here. 

The butcher


There are quite a lot of artefacts from the history of the company and the town to be seen on the tour and you may also view part of the production through special windows to the factory floor. 

And, at the end, there’s that treat. Some freshly cooked black and white pudding, also that new and tasty veggie pudding, some sausages and a big cup of tea or coffee. There is also a lovely little café here but that can’t be used at the moment (June 2021) because of Covid restrictions. Hopefully, that restriction won’t last to long more and you’ll get even better value from your visit.

The newly opened visitor centre is another indoor attraction in the progressive town, great on a misty day (as was the case with us). Other indoor places (that I know of) are the Michael Collins House and the Clonakilty Distillery. Part of the Model Railway Village is indoors too.

Also on this trip:

Ron D's Food Truck Ballydehob

Superb Dining at Garden Restaurant in Liss Ard Estate

Come on down!



Open Monday – Sunday

10am-4pm (last entry 3.30pm) 

Booking is essential 

Contact:

Phone: +353 (23) 8834835

Email: visit@clonakiltyblackpudding.ie


Adults: €10

Seniors & Students: €7.50

Children (5-18): €5

Under 5: Free

Family ticket: 2 adults, up to 3 children (under 18) – €25


Friday, October 8, 2010

WINE & DINE WEEKEND

A bumper Weekend Catch, fresh from the Net.
Opera House
THE WEEKEND CATCH
Restaurant & Bar Scene in Cork
via Twitter & Facebook

Control and click to follow the links and find out more.


Cafe Paradiso The October recipe of the month has just gone up on the Paradiso website, a very useful and adaptable gnocchi dish. While you're there, check out the archives. Cafe Paradiso: Potato gnocchi in sage & hazelnut butter with chanterelles and sweetcorn

rachelallen1  Hi everyone. I'm delighted to announce that my new book has been released. Entertaining At Home is about cooking...http://fb.me/GJmcOrhc

DeesWholefoods So your breakfast cereal says "high in fibre, low in fat" so it must be good for you? Have a look at the salt and... http://fb.me/GVuT5E24

ummera Kinsale Gourmet Festival on this weekend! Find a very tempting Smoked Duck Salad at the Madhatters Taste of Kinsalehttp://ow.ly/2OQHQ

Nash 19 Check out our discussion board for Pams latest Recipe.......

Pat_Whelan Pat Whelan Hey guys check out my Spicy Lamb Meatballs recipe from my book "An Irish Butcher Shop" available on our blog http://bit.ly/dudjhO

Food Safety Authority of Ireland Latest list of food premises that have been served a Closure Order or a Prohibition Order: http://bit.ly/aHxCEi

clodaghmckenna The October issue of LOVE FOOD is now up on the website - full of info on upcoming cookery courses, new Canal Cafe...http://fb.me/J5ZveKTL


No.5 Fenns Quay Restaurant we’ve been recently trying out Baldwins farmhouse ice cream based in Knockanore Co.Waterford delicously creamy with that homemade taste www.baldwinsicecream.com the rum and raisin has a great kick !

Food Safety Authority of Ireland Latest food alert: A batch of bottled water recalled due to the presence of enterococci. Click here for more info on the alert: http://bit.ly/bDGYV7

Nautilus restaurant We have two new starters on the menu, why not come and try them at the weekend?

SAVEURMAG  52 art photos of candy from @kanarick. Warning: may cause candy-cravings. http://bit.ly/cv269p

Red Nose Wine Some of the Languedoc's finest now at Red Nose Wine and online www.rednosewine.com

Bordbia Got query in re taking meat out of crab - we've some video clips on this on Youtube - for those interested check out http://bit.ly/bvN1Ou

foodforlivingie Check out my blog today on www.foodforliving.ie for my article on cancer prevention and diet, as well as a great pizza dough recipe

Wine Alliance Wine By Brad Semillon / Sauvignon 2009 Country / Region : Margaret River, Australia Year : 2009 Grape Variety : Semillon (70%), Sauvignon Blanc (30%) Style : Crisp, Fruity White ABV : 13% Drink By : 2014 

Hayfield Manor Hotel Kick start your Jazz day with our Jazz Brunch on Sunday, October 25th! Book now on 021-4845909! Cork Restaurants, Restaurants Cork City, Hotel Restaurants Cork, Fine Dining Cork Restaurants www.hayfieldmanor.ie

CliffHouseHotel Cliff House Hotel RT @ballyvolanehse: Wine dinner with Tindal Merchants at O'Brien Chop House Lismore on Friday, 15 October. http://fb.me/KvbYVEq3



Control and click to follow the links and find out more.

We search the net, via Twitter and Facebook, each Thursday evening and early Friday morning, for the latest from the Cork restaurant and bar scene. If you don't have either of the above, reach us at cork.billy@gmail.com. Deadline 9.00am Friday.

Friday, August 26, 2022

IRELAND’S ‘BEST BANANA’ RECIPE REVEALED

Aoife Flood
 IRELAND’S ‘BEST BANANA’ RECIPE REVEALED

 

Rathangan student overall winner in nationwide search to find best banana recipe

 

12-year old Aoife Flood, from Rathangan, has Ireland’s best banana recipe, having been chosen the overall winner in the recent nationwide search by banana importer Fyffes to find Ireland’s most imaginative meal-makers.

 

Leading the search, once again, was well-known television cook, Donal Skehan, whose previous collaborations with Fyffes led to the discovery of Ireland’s most creative banana bread bakers and banana dessert makers.

 

This year, Skehan broadened his search to find the most delicious dish, from first to final course, savoury or sweet, in which a banana is the key ingredient. Describing the quest, Skehan called it “a challenge to mums, dads and the younger generation to create an appetising recipe that will demonstrate the versatility of bananas as an ingredient, whether in meals that are cooked, baked, boiled, blended and everything in between.”

 

Youngest of three girls, Aoife is beginning secondary school at Ardscoil Rath Iomgháin. Having first developed her passion for baking at the start of the pandemic, she has now reached the stage where she is baking cakes to order.

 

In creating her prize-winning ‘banoffee cupcakes’, Aoife combined a delicious mixture of caramel drizzle and fresh bananas, topped off with chocolate flakes.

 

Congratulating Aoife on her success which she says ‘demonstrates the obvious dedication and enthusiasm she puts into her culinary creations’, Fyffes head of marketing, Emma Hunt-Duffy went on the praise all those who entered the competition, adding “it was particularly pleasing to see the incredible levels of skill and creativity amongst those who took part, not least the younger, next generation of home baking enthusiasts”.

 

Other category winners in the competition are: 10-year old Savanna Pascoe, from Rathnew (Best Junior Baker under 12 years); 14-year old Rachel Hanley from Lanesborough (Best Junior Baker aged 13 – 17); Cynthia Wong from Monasterevin (Best Breakfast); 14-year old Elliott Stokes from Caherconlish (Best Savoury); Kiera Stewart from Dripsey (Best Dessert); Harini Sonpal from Churchtown (Best Non Bake) and Alline Isense Dalpiaz from Cahersiveen (Best Vegan).

 

Further details of each category winner and their winning recipes can be viewed on www.facebook.com/FyffesIreland/


press release

 

Friday, July 31, 2020

COBH MUM HAS IRELAND’S ‘BEST BANANA BREAD’ RECIPE

COBH MUM HAS IRELAND’S
 ‘BEST BANANA BREAD’ RECIPE


It’s official. Gillian Carney from Cobh has Ireland’s best banana bread recipe, having been chosen overall winner in a recent nationwide competition to find the many ways to bake this favourite food – conducted by celebrity chef and RTE presenter, Donal Skehan with the support of banana distributors, Fyffes.

Gillian initially topped the category for ‘Best Ingredient’ and then fought off stiff competition from the large volume of entries received to be crowned the overall winner.

An avid baker from a young age, the Cork Mum-of-three works as a photographer and content creator and admits she always had an interest in food.  “I was baking non-stop with the boys throughout lockdown, whilst also starting my own vegetable patch too,” she says.

Hugely creative, Gillian filmed her prize-winning banana bread in a video that reveals her passion for baking which can be viewed on her Instagram page @gillybeangirl

Commenting on her ‘Nutella and coconut banana bread’ competition winning recipe, Gillian says: “I love banana bread but Nutella and coconut are two of my all-time favourite things, so I thought what better than to create a recipe that combines all three?”

Other category winners were: Cáit Flood from Swords (Best Junior Baker under 10 years); Isabelle Sexton from Roscommon Town (Best Junior Baker 10 years and over); Niamh Goodison from Wexford Town (Best Vegan); Heather O’Sullivan from Bantry (Best Gluten-Free) and Ciara Kilmartin from Ferbane, Offaly (Best Styling).
 
Gillian's winner!
Reflecting on what he called “the volume and quality” of entries received, Donal Skehan said: “Ireland has some exceedingly creative and talented home bakers. It was refreshing to see such imaginative ideas, ingredients and methods being shared, particularly amongst junior and dietary-restricted entrants”.

Tuesday, November 11, 2014

New Foodie Recipe Videos from Glenisk

Glenisk Takes the Starring Role
In New Forkful Food Recipe Videos

Glenisk have made it very easy for me. They probably know I'm a little lazy so they sent a sample of a beautiful Orange and Cardamon Granola to try with their versatile range of yoghurts.

Ireland’s award winning organic dairy have collaborated with Forkful TV to create a series of delicious video recipes featuring the full Glenisk range in starring roles, demonstrating the versatility of the Yogurts, Milks, Cream and Crème Fraiche directly on your tablet, laptop or smartphone! And here you'll find out how to make the granola yourself, step by easy step. I might even be tempted to make my own!

The beautifully shot videos are available to view here (this is the YouTube Link ) and will provide both novice and veteran foodies with tips and ideas for a variety of dining occasions; from lazy weekend brunch with friends, and family sit-down meals, to handy lunch options and some sinfully sweet suggestions for desert!

The Forkful videos are the latest additions to Glenisk’s growing selection of recipe suggestions and videos, all available to watch and experiment with on the recipe section.The full Glenisk range is free from artificial or GM ingredients, synthetic chemicals and additives, so are good for nature, and good for you, and are available across retail stores nationwide.

Stay up to date and be in with a chance to win prizes by checking them out on their Facebook page  www.facebook.com/GleniskOrganic or follow www.twitter.com/Glenisk.

Full range of Glenisk recipe videos include:
Breakfast
Orange and Cardamom Granola
Savoury Pancakes
Creme fraîche baked eggs

Lunch/Dinner
Cornbread with chilli con carne
Leftover roast chicken sandwich
Creme fraîche mussels

Dessert
Salted caramel sauce
Rice pudding with vanilla rhubarb
Lemon Cake

Other
Creme Fraîche trio
·  Lime crème fraîche with smoked salmon
·  Lemon Zest crème fraîche frosting
·  Herb and mustard crème fraîche with crudites

Tuesday, April 23, 2013

Buying local. Market Meal #5


Buying local. Market Meal #5

Simple salad with Marinated Butter Beans from the Real Olive Company
Haven’t posted a Buying Local post in a while. Just took a break from preaching about buying Irish (only stopped talking about it, mind you, I was still buying) and supporting local producers. This latest post was inspired by some delightful Lamb Merguez Sausages, new from Eoin O’Mahony in the English Market, and by last week’s visit to the makers of Cashel Blue.
Domini Kemp's Cashel Blue Cheese, recipe link below.
 Saturday
Let us start with those chunky sausages. Despite the Merguez name and also a few dollops of harissa, they won’t blow the head off you. We wanted to try the sausage flavour as pure as possible and tried them with a little mashed potato. Really tasty, moderately spiced and full of flavour and a great texture. I’m sure you’ll find lots of use for them, maybe with lentils, maybe with white beans, perhaps sliced lengthways and packed into a roll with salad, maybe in a Spanish Rice recipe such as this one

Moved up a few stalls in the market after that and called to the Real Olive Company for some sun dried tomatoes and also a scoop of their marinated butter beans. Got more of the slightly spicy beans than we bargained for so, for a quick lunch, used them with a straightforward salad and a few slices of the Country Baguette by Tom’s Bakery which is sold at ABC in the Market. Easy peasy! And tasty!
Lamb Merguez sausages from O'Mahony's in the English Market

 The sun dried tomatoes had been bought to be part of a terrific Cashel Blue cheese recipe from Domini Kemp and available on the Cashel Blue website http://www.cashelblue.com/official-recipe/puy-lentils-with-sundried-tomatoes-and-cashel-blue/ The other main ingredients are Puy lentils (from Len’s Cereals in Mahon Point Farmers Market) and red onions. And keep a few slices of that Country Baguette handy.


Tom's Country Baguette from the ABC Stall in the Market.


Sunday
On the following day, we had a collection of left-overs and added the butter beans to the Cashel Blue recipe and that gave us quite a plateful at lunch today. Looks like being a good day foodwise as the aromas of garlic and rosemary are now wafting around the house as a shoulder of lamb from Eoin O’Mahony is slow cooking for the Sunday dinner.

Buy local and everyone’s a winner, producers, suppliers and customers.