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Happy St Patricks Day, Real Irish Food!!-Culturlann

March 17th, 2012

Had a great day at Culturlann on Friday the 16th the build up to St Patricks day,great feed back on The Irish Food Heritage Dishes I Demonstrated.Thanks for all your Support on the day .Thanks To Kieran and Crew,also to Jacki for the photos.

Thanks to Joanne and all the producers  Leona Kane,Mary Doherty,Donegal Prime fish ,Derry & Roe valley  Honey , Mc Daids & Doherty’s local bakeries..Thanks to Marty D for coming along way to support us.

Great To be working with Culturlann ,some exciting projects to come. Special Thanks To Gerry,Eibhlin ,Jim,  Fiachra ,Marie and all the girls in The Cafe . –Check out their Site below.

http://www.culturlann-doire.ie/

 ” A Celebration of Irish Food” at Culturlann Gt James Street Derry
Friday 16th March 12- 4pm
In the Build up to St Patricks Day I will be Cooking the best of Irish Food!! ,Regional Dishes from the Northwest of Ireland.”Crubeens wi…th Stout” “Boxty” “Poundies”Cured Herrings & Oaten Bread,-Sloke & Dulce Oatcakes!! Irish American “Corned Beef & Cabbage..Thanks for your support.
Happy St Patricks Day to all Our Irish Diaspora!!!
Emmett Mc Court
Irish Food Heritage Project
www.feastorfamine.ie
http://www.derrycity.gov.uk/StPatricksDay/BuildUp
Celebration of the Pork industry In  Derry.
“Crubeens with Stout”
I’ve Been working with Vincent Mc Kenna of the Chef shop Belfast for some time now on the Embroidery of chefs jackets .The Chefs Shop embroidered our fantastic logo on the Chefs Jackets ,check out his shop below for all your kitchen needs.
Check out the blog soon more photos/Info to follow..
Emmett Mc Court
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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.