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“A Hoard Of Gold”!! November 26th 2011

November 26th, 2011

The last few weeks have been hectic as usual with the project,met some lovely people along the way.

Many Thanks to Rev, Alan Wilson for inviting me to BallyKelly, to do the Cookery Demonstration and launch Their Local Cookery Book.

The Cookery Demonstration at Ballykelly was a great success and the lovely people of the area turned out in their droves on such a wet night to pick up some tips and recipes from the kitchen.Thanks to all the local people who turned up on the night and who supported this.

We launched the Cookery Book from the local area which has loads of recipes from local people ,special thanks to Kathleen Laughlin who’s Raspberry & White Chocolate Cheesecake went down so well with the audience ,this recipe can be found on page 69 0f the book.

Noreen Brown had an inspirational talk  on her own food journey ,many thanks Noreen ,You are a legend!!!!.Noreen Made a Berry cordial which Wowed  the Audience ,the depth of flavour in  this cordial ,was exceptional,I am hoping Noreen will part with some of her legendary recipes for the book Feast Or Famine.

Special Thanks to Paul Ruegg  and John Martin From Flogas who Sponsored and set up their wonderful kitchen ,without them these demonstrations would not take place.

           

 

There were also some great local products on offer on the night ,Hunters Bakery Limavady -Exceptional bread and pastry products,11 Main Street Limavady ,Thanks als to Alish from ” Norman Hunters Butchers Limavady” Exceptional Meat and DELI products ,these are two Artisan Producers of Exceptional Products and a visit to Limavady would not be complete without a visit to these establishments that have been in business for  almost a Century,I can speak from experiance ,when I say Norman hunters butchers produce some of the best sausages to be had anywhere in the  Northwest, Try them, very Tasty!!!

Met A lovely couple with a Hoard of Gold!,Richard & Leona From Broighter Gold Rapeseed Oil Limavady.

This is a true Artisan Product with a unique History ,I will be  Fully supporting Richard and Leona in their endevours  and featuring this wonderful  Oil in Feast or Famine, the book ,I will be using Broighter gold Rapeseed oil at all future demonstrations .

Thanks Richard and Leona for your wonderful hospitality ,Congratulations to you both & Good Luck in the next few weeks!!

Check them out here www.broightergold.co.uk

I Will be doing a few more Cookery Demonstrations in the Build up to Christmas catch me at Guildhall Square/Waterloo Place  Sunday 11th and Sunday 18th December ,Live Cookery Demonstrations -Christmas Dinner with all the trimmings -Spiced Parsnip Soup with Treacle Syrup Croutons —-Roast Butter Basted Turkey Crown ,Cranberry & Orange sauce ,The Perfect Roastie!!!,Honey Glazed Bacon Loin or Baked Crab Apple & Mustard Ham,- Roasted Chestnut & Apricot Stuffing mmmmmm—-Local Smoked Bacon, Chipolata and if your fit for it after that,Keep er lit with the Steamed Plum Pudding Brandy Sauce and vanilla Cream!!!mmmmmmmDont Miss it!!!

Kellys Supermarket Trench Road for a special Christmas Treat, live cookery Demonstrations, dates soon.

Made Apple and Plum Crumble with the wains tonight
Great to see the kids lovin it!!

Working with Guildhall Press at the minute, in designing some exciting stuff for the project ,coming soon ,will keep you posted!!.They are the Leading Designers and Publishers here in The Northwest,Thanks guys….

Check them out here www.ghpress.com

 

 

 

 

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Recipe of the week

Alexis Soyer's Famine Soup

INGREDIENTS
Original Recipe 1847
  • 12-1⁄2 lbs leg of beef
  • 100 gallons of water
  • 6-1/4 lbs drippings
  • 100 onions and other vegetables
  • 25 lbs each of flour (seconds) and pearl barley
  • 1-1/2 lbs brown sugar
  • 9 lbs salt

Modern Interpretation
  • Beef leg Bones 1000g
  • Water 2 litres or Beef stock
  • Butter 100g
  • Onions 1 peeled and chopped
  • Other vegetables available – turnips, celery / leeks chopped 200g
  • Flour 100g
  • Barley 200g
  • Brown sugar 50g Salt to season

METHOD
  • 1. Melt the butter in heavy based pan (famine pot).
  • 2. Sweat onions and other vegetables, add sugar and flour, and cook until coloured.
  • 3. Add pearl barley and stock.
  • 4. Bring to the boil and simmer for 45 minutes to 1 hour, adjust the seasoning.
  • 5. Serve from pot with oat cakes.