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Christmas Time.

December 20th, 2011

Thanks to everybody who came out to support us the last few weekends at the Guildhall square ,the Cookery demonstrations were a great success.

Some Great food and festive fun !! with face painting ,Carol singing and the bands that played, added to this  fantastic event .Hosted by Derry City Council and Organised and delivered by “In Your Space”Events Management Derry.Special thanks to Seamus coyle from in your space who organised a fantastic  show ,over the two weekends .Thanks also to Estate Services For Their security and great craic!  special Thanks goes to all the staff from Derry City Council who provided the heat on the very cold days & the baps for the bacon buddies .

Special thanks also to Flogas and John Martin who provided the kitchen.

This has been quite a year ,Exciting & fantastic developments from the outset,with the project .Thanks to everybody who has helped in any way with this exciting concept . Building on the successes of the First year, the New Year looks set to be as exciting and rewarding ,Keep er lit !! as they say here.

Wishing everybody a Peaceful Christmas and happy New Year.  Enjoy Christmas  for what it is -time spent with family & Friends,  Good Food,Good Company and Good craic for most ,But spare a thought also  for those who are poor , hungry and destitute this Christmas ,it was’nt that long ago when we as a nation went hungry ,destitute and starving ourselves .

The sloe Gin is just about right now, ready to be bottled and poured ,best served chilled over ice,mmmmmmmm.

For all of you who have been following this  Journey on my May Blog ,you’ll recall the Revival of the  Killamadddy market and the food heritage cookery on the old Hearth with Joe Mahon , lesser Spotted Ulster.This is to be aired  in January 17th 2012 ,I look forward to seeing it.I have also added a few photos to the May Blog -Cooking Herrings & Rabbit on the old Hearth ,Crane crook, check them out.

See you all next year

And Have a Good one!!!!

By popular demand - Apricot and Chestnut Stuffing .

“EMMETT’S APRICOT & CHESTNUT STUFFING”

1lb Gallagher’s( Butchers,
William Street )-Sausage meat

1lb bread crumbs

5oz dried apricots chopped
finely

5oz Roasted Chestnuts (scored
with knife, roasted in medium oven shells on for 10 minutes) remove from shells
and chop finely. (Or Pre-Packed Cooked Chestnuts)

1/4lb Ballyrashane butter

4 table spoons of dried mixed herbs
(or fresh Sage, Thyme, Rosemary, Chopped)

1 small onion, diced

1 sheet of tinfoil

Method

In a sauce pan sweat the onion ,mixed herbs and butter without colour, on a very low heat.

In a mixing bowl, add the sausage meat with the bread crumbs and combine the apricots and chestnuts, add
the cooked onion, mixed herbs and butter. Mix well.

On a sheet of tinfoil place a good amount of the stuffing mix; roll up as sausage shape
turning in the ends as you go to resemble a Christmas cracker.

Bake on a baking tray for 30 minutes at 180c,gas 6, leave to rest for 10 mins, before unraveling and slicing.

Serve with Roast Turkey
Christmas dinner, or leave to set overnight in the Fridge ……mmmmmmm

Emmett Mc Court Chef www.feastorfamine.ie   Irish Food Heritage Project

                                   
                 

www.festivetime.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.