AuthorDarina Allen

Celebrate the Wisdom

 

Slow Food International Grandmothers Day.

“A celebration of Food Heritage and Forgotten Skills”

 

 

Saturday 20 and Sunday 21 April 2013

Sandbrook House, Co. Carlow

 

 

Slow Food International and Sandbrook House are delighted to present the second International Grandmothers Day Celebration on 20th and 21st of April.

 

The event will be launched by Darina Allen who said:

 

“The success of last year’s event lead us to recognize that there is a tangible opportunity to use our food culture to develop opportunities for rural employment and for revitalising our small town centres and communities.

 

 

On Saturday April 20th “Slow Roots” an International, expert led Symposium will tackle the topic of how to use Traditional Irish Food to create jobs in rural communities as we explore the question:

 

How can we learn from our Food Heritage to create employment for this generation?

 

 

The debate will be lead by two keynote speakers of international renown: Professor Hartmut Vogtmann, former President of Nature Conservation, Federal Republic of Germany and Angelika Ploeger Professor of Food Science and Food Culture.

 

This event, lead by Dr. Margaret Linehan of Cork Institute of Technology brings together many third level Irish colleges who will present project outcomes on topics such as ‘Before the Potato’, ‘Food of the Monasteries’, Fish and Seaweed projects, Boxty, Artisan Food & Traditions and more.

 

Food Historian, Dorothy Cashman will speak of her work on the Culinary Manuscripts and their relevance today. The day will be concluded with a Fulacht Fiadh celebration – a one of a kind reproduction of the traditional Irish cooking method more than 3,000 years old.

 

 

Sunday the 21st of April is Grandmothers Day; a Celebration of Forgotten Skills. Join us for series of workshops and demonstrations from some of Ireland’s most passionate Slow Food experts. We will explore the food cycle from beginning to end, with focus on sustainability and celebrating good clean and fair food.

 

 

The Sunday will be opened by Darina Allen, Slow Food pioneer, who will give the keynote speech at 12 noon. Later Darina Allen, Pamela Black, Granny Florence Bowe, Niall Murphy of Donnybrook Fair and Sophie Morris of Kookie Dough will do cookery demonstrations. For the children there will be a couple of hands on sausage making sessions with Ed Hick.

 

A series of workshops and demonstrations on forgotten skills including butter, cheese and chocolate making, preserving, foraging and cooking bastible bread over the open fire will be free to attend. There will also be talks on Grow It Yourself, beekeeping,  willow weaving, seaweed, seed sowing and more. While you enjoy the workshops and demonstrations why not relax on the Sandbrook grounds and enjoy our spectacular Farmers Market featuring the best of Irish artisans and producers?

 

Grandmothers are invited to bring along a favourite recipe that they would like to pass onto their grandchildren to include in a Slow Food Grandmother’s scrapbook. As the guardians of inherited wisdom and forgotten skills, we encourage grandparents to gather their grandchildren around and show them how to bake a cake, sow a seed, catch a fish, knit or crochet…

 

 

Slow Food Grandmother’s Day at Sandbrook runs from 11am to 6pm on Sunday 21st April.

 

Admission is €10 with free entry to all children, free car parking and free entry to all talks & workshops.

 

Cookery demonstrations are €10.00-15.00 and are on a first come, first served basis.

 

Members of the public are welcome to attend on both days. (The fee to attend The Symposium on April 20th is €30, which includes lunch and a traditional Fulacht Fiadh dinner.)

 

 

For more information readers can access the website www.grandmothersday.ie or email grandmothersday@sandbrook.ie

 

Jeremy Lee of Quo Vadis, London

Jeremy Lee of Quo Vadis inLondonrolled into the town last week and gave a hilarious 1 day course here at the Ballymaloe Cooker School. Jeremy is tall, 6 ft. something with large horn rimmed glasses, a twinkle in his eye and a mischievous sense of humour.  His class was interspersed with scholarly  quips and the food was completely delicious.

Jeremy has an impressive pedigree, he cooked with Alastair Little, launched Euphorium in Islington and more recently spent 18 years as head chef at the much loved  Blueprint Café overlooking Tower Bridge – ‘Lifers get less’ he joked but he loved every second before he was head hunted by the Hart Brothers to head up their revamped Quo Vadis restaurant and club in Dean Street in Soho.

Jeremy, is a master of his craft. He doesn’t fiddle around with concepts or gimmicks. Not for him unnecessary ‘gewgaws’ on the plate, –  there’s neer a foam, gel or streak of reduced balsamic vinegar in sight. Rather his food has the comforting timeless quality of classic Anglo French cooking with shades of Jane Grigson and Elizabeth David. He sources his primary materials with care and discrimination and treats them with a rare respect.

His smoked eel and horseradish sandwich on grilled sourdough bread is now legendary, “sweet, a little smoky, sour and a concentrated horseradish cream that bit my nose off!”, wrote an appreciative customer.

Slow cooked Belly of Middlewhite pork served in various guises is another of Jeremy’s favourite and he shared one version with us.

People also rave about his puddings, his divine Chocolate St Emilion tart, dark chocolate mousse with crushed macaroons was inspired by an Elizabeth David classic of the 60’s French Provincial cooking. As we settle into Autumn there are lots of steamed puddings.

No sooner had he arrived at theBallymaloeCookerySchoolthan he was bouncing around the vegetable and herb garden with glee, chuckling with delight at the end of Summer produce in the greenhouses. He doesn’t just ‘talk the talk’. We wished he could have stayed for a week but his restaurant in London Theatreland beckoned and he had to get back to his own stove next day.

Jeremy’s menu changes every day and some dishes twice a day which generates excitement for both the chefs in the kitchen and the restaurant clientele. By the way Quo Vadis is the perfect place to have a pre theatre supper inLondonbut of course not to be missed for a more leisurely lunch or dinner either, you’ll need to look ahead.

Here are just a few of the dishes we enjoyed from his course

 

 

 

Salt Cod, Artichoke, Potato, Mint & Caper Salad

To feed 6 trenchermen.

 

800 g (1 lb 12 oz)  soft white salt cod, very well soaked, removed of much salt( I confess to only buying from Brindisa!!)

A small onion

A sprig of thyme

2 sticks of celery

6 small artichokes, cooked in white wine, olive oil & herbs

6 potatoes, cooked in their skins then peeled

A soupspoon of salted capers, very well washed and drained

A small handful of mint leaves

A small bunch of sturdy salad leaves

8 tablespoons of good olive oil

A lemon, juiced

 

Peel and chop the onion into large pieces along with the celery. Put these into a large pot along with the pieces of washed cod and the thyme. Pour in enough cold water until just covering the fish and vegetables. Place a disc of greaseproof paper over the surface. Bring this to a gentle simmer and let cook for 10 or so minutes until cooked, having a care not to over cook. Put the whole pan to one side and let cool.

 

Take a handsome great plate and on this lay the salad leaves. Take a wide bowl and sit alongside a chopping board. Slice the peeled potatoes and tip into the bowl. Likewise the artichokes and then the capers.

 

Lift the cooled cod from the pot and carefully remove all skin and bone from the flesh, keeping the flakes as large as possible. Place these in the bowl. Add in the mint leaves, spoon over the olive oil and lemon juice. Grind some pepper on top. Mix very gently, then heap upon the salad leaves.

 

Warm Salad of Pork Belly, Fennel and Herbs   

 

Serves 6-8

 

A pork belly, approx 2-3kg (4½ lb – 63/4 lbs) in weight

1 tablespoons of fennel seed

4 cloves of garlic

A half teaspoon of freshly milled pepper

3 heads of fennel

2 medium sized onions

A lemon

6 tablespoons of olive oil

6 tablespoons of white wine

 

A couple of handfuls of boiled, peeled potatoes

A few bunches of watercress or a lovely green leaf

 

Warm the oven to 240°C/450°F/gas mark 8.

 

Peel the onions and chop into large pieces along with the fennel and the lemon. Toss this with the garlic cloves and the chilli and lay in a roasting tray large enough to just hold the piece of pork belly.

Score the skin of the belly.

Pound the fennel seeds and pepper until ground. Rub this into the pork.

Sit the belly on the vegetables. Pour the wine over and then the olive oil.

Bake the pork in the oven for ten minutes or so until it darkens and the crackle begins to form. Cover the tray with tin foil, securely and lower the heat to about 120°C/230°F/gas mark ¼ and let cook gently. This can be overnight in an even gentler oven or for a minimum of 8 hours.

Come the time to serve, place the pork on a board and cut into coarse pieces. Decant the vegetables onto a handsome dish from the roasting tray. Strew the leaves around and then the potatoes then tumble the pork over this, then any crackling that may still be on the board. Spoon over any residual juices.

 

Ps………a thought, there is a happy moment that you may add lovely things that may suggest themselves from the garden such as herbs and any rogue vegetables such as beetroots, carrots beans, mint and or parsley.

 

 

A Warm Salad of Clams, Mussels and Squid

 

So simple and lovely a dish, clams appearing in our fish merchants with heartening regularity and requiring little more than washing well to rid them of grit, their cooking being little, not unlike mussels.

 

To serve 4

 

6 razor clams

6 handfuls of surf clams and/or palourdes

6 handfuls of mussels

400g (14 oz) squid, cleaned by an obliging fishmonger

50cl of white wine

2 small onions

50g (2 oz) unsalted butter

A clove of garlic, peeled and chopped very fine

A handful of flat leaf parsley

A lemon

 

 

In a pot, melt the butter gently. Peel and finely chop the onions and add to the pot and let cook gently until softened without colour, say 20 minutes or so. Meanwhile, beard the mussels, pulling away the little black tuft to be found where the shells are clamped tightly shut. The shells that remain open should be discarded. Set the mussels in a vessel under cold running water for at least 20 minutes. Place the clams in a bowl and do likewise.

Slit the squids lengthwise and rinse under the tap to wash away any grit therein. Use a sharp little knife to score the squid all over and then cut into little strips about 3 cms long.

 

Drain all the shellfish from their waterfall. Tip the mussels into the pot along  with the white wine, up the heat to a boil and cover with a lid. When the mussels have steamed open after about 4-5 minutes, remove from the pan and tip in the clams. They will cook in 3-4 minutes then need removing also, to be replaced by the razor clams, these requiring but 3-4 minutes also to steam open. Remove the razor clams to a chopping aboard. Pull the clams from the shells and cut away the dark grey that is the stomach roughly in the middle of the length of the clam. Lightly wash the clams free of any grit. Chop the razor clams into quite thin slices. Cut the lemon in two then squeeze into the pot with the remaining cooking liquor. Chop the parsley fine and likewise add to the pot. Add several grinds of the pepper mill and stir well.

 

Heat a frying pan. Dress the squid in a little olive oil, salt and pepper. Add a small handful of squid to the hot pan and fry for a minute or two only. Tip into the pot. Wipe the pan then repeat the process until all the squid is cooked. Lay all the clams and mussels on a handsome dish, strew the razor clams over shellfish then spoon over the squid and the dressing from the pan. A few spoonfuls of good olive oil spooned over is a lovely addition at this point.

 

Walnut Pie

 

 

250g (9 oz) plain flour

150g(5 oz) unsalted butter

1 tablespoon caster sugar

1 large egg

1 dessertspoon cold water

 

250g (9 oz) dark muscavado sugar

250g (9 oz) unsalted butter, softened

6 eggs

Juice & rind of 2 lemons

100g (3½ oz) golden syrup

80g (3½ oz) maple syrup

500g (18 oz) best walnuts, coarsely chopped+

 

Tart Tin 30 cm (12 inch)

 

Preheat the oven to 180°C/350°F/gas mark 4.

 

Make the pastry in the time honoured tradition and let rest at least 2 hours or overnight which is always best.

 

Line a 30cm deep tart case, with a removable bottom, with the pastry. Rest in the fridge for half an hour then blind bake for 20 minutes or so until set and quite dried but not well coloured.

Beat the butter with the sugar until creamy. Crack the eggs into a jug and beat well. Pour the eggs slowly into the eggs and sugar, very slowly. Warm the syrup slightly and then pour gently onto the eggs, butter & sugar. Fold in the walnuts with the lemon zest and juice. Tip the batter into the tart case and bake for 45 minutes until bronzed and lightly cracked at the edges.

 

Cake

There’s a frenzy of baking going on around the country – the revival of interest has been further whipped up by the ICA, TV series ‘The Great British Bake Off’, and Rachel’s Allen’s ‘Cake’ programme which really takes the mystery out of baking.  Millions tuned into watch the ‘The Great British Bake Off’ – it’s become a national phenomenon.  Baking equipment is flying off the shelves in kitchen shops as people in both islands rediscover the joy of home baking.

People who have never whipped up a bun or cupcake in their entire lives are rapidly gaining the confidence to produce gorgeous cakes and tortes.

Baking is all about confidence and accurate recipes.  As ever one needs to start with good quality ingredients.  Use good Irish butter rather than margarine or any of those other spreads.  Butter is a shortcut to flavour, pure natural and better for us.  If one puts time and effort into making something it might as well be delicious.  It’s also worth remembering that baking is an exact science so it’s really important to have an accurate scales and to measure each ingredient carefully. Chucking in fists of this and that may accidently produce a brilliant confection but more often than not the result is more likely to disappoint.

If you’ve never baked a thing in your life, start with something easy like a tray bake that merely needs to be stirred and baked, like flapjacks.

ICA members have been perfecting and sharing recipes since 1910 when the association was founded to improve the standard of life in rural Ireland through education and co-operation effort.  They feel very strongly as I do that ‘in today’s busy modern lives, the importance of a family meal cannot be overstated.   It is around the family table that we learn so much about our values, where we right the wrongs of the day and discuss our problems and hopes for the future’.

 

Cake is Rachel’s ninth book, her fail-safe easy to follow recipes thoughtful tips and down to earth advice have won her a myriad of fans over a few short years.  Her new book ‘Cake’ had me really licking my lips – there really are cakes for every occasion, plus cake pops, beetroot brownies, white chocolate anniversary cake and banoffee blondies.

 

There are a ton of new baking books but here I include recipes from Rachel Allen’s ‘Cake’ published by Harper Collins and Aoife Carrigy’s ‘The Irish Countrywomen’s Association Cookbook’ published by Gill & Macmillan both of which are carefully tested and will produce pleasing presents.

 

 

Madeleines

 

Madeleines are the quintessential delicate treat. The airy batter is baked in the traditional shell- shaped moulds to make a cake that is just crisp on the outside and elegantly light in the middle. This recipe is quick and easy to make, but there are many twists you can give to this recipe which are all delicious variations on a classic theme which are available in Rachel’s ‘Cake’ book.

 

Makes 12 madeleines

 

1 egg

50g (2oz) caster sugar

50g (2oz) plain flour, plus extra for dusting

1/4 teaspoon baking powder

50g (2oz) butter, melted, plus extra for greasing

1/2 teaspoon vanilla extract icing sugar, for dusting

12-hole madeleine tray

 

Preheat the oven to 180°C/350°F/Gas mark 4.

 

Brush a little melted butter over the madeleine moulds (making sure to coat every ridge) and dust a little flour into each one, tapping out any excess.

Place the egg and sugar in a large bowl or in an electric food mixer. Using a hand-held electric beater or the food mixer with its whisk attachment, whisk on a high speed for about 5 minutes or until the mixture is pale, thick and mousse-like and has grown almost three times in volume.

 

Sift the flour and baking powder into the whisked egg and sugar and carefully fold in, then fold in the melted butter and vanilla extract, taking care not to over-mix. Either pouring the batter directly from the bowl or using a tablespoon to spoon it in, divide the batter between the madeleine moulds, filling each almost to the top.

 

Bake for 12–15 minutes or until golden and lightly springy to the touch. (Try not to overcook them or they will be dry.) Remove from the oven and carefully remove each madeleine from its mould using a palette knife, then place on a wire rack to cool, if you must, as there are few things more delicious than warm madeleines served straight from the oven with nothing more than a light dusting of icing sugar.

 

Taken from Cake by Rachel Allen published by Harper Collins


Hazelnut Praline Triple-Layered Cake

 

A triple-layered praline cake makes a fabulous birthday treat. The three layers of sponge are lightened with a good amount of whisked egg whites. For the filling, praline crumbs are mixed into a divinely rich custard cream. The cake is topped in a thick, snowy-white American frosting, crisp on the outside and fluffy and marshmallow-like beneath. As it’s covered in icing, the cake will keep for 3–4 days in an airtight container. If you don’t have an airtight box big enough, you can use a large mixing bowl upturned over the cake.

 

Serves14–18

 

375g (13oz) plain flour

4 teaspoons baking powder

1 teaspoon salt

225g (8oz) butter, softened, plus extra for greasing

675g (1⁄1 2 lb) caster sugar

325ml (11⁄1 2 fl oz) milk

2 teaspoons vanilla extract

9 egg whites (about 250ml/9fl oz)

 

For the praline

100g (3⁄1 2oz) caster sugar

100g (3⁄1 2oz) hazelnuts (skin still on)

 

For the custard cream

25g (1oz) caster sugar

3 egg yolks

175ml (6fl oz) milk

15g (1⁄2oz) cornflour

1 teaspoon vanilla extract

100ml (3⁄1 2fl oz) double or regular cream

 

For the frosting

4 large egg whites

250g (9oz) caster sugar

pinch of salt

 

3 x 20cm (8 inch) diameter cake tins

 

Preheat the oven to 180°C/350°F/Gas mark 4, then butter the sides of the cake tins and line the bases with a disc of baking parchment.

 

First make the sponge.

Sift the flour, baking powder and salt into a bowl. Cream the butter until soft in a large bowl or in an electric food mixer. Add 450g (1lb) of the sugar and beat until the mixture is light and fluffy. Add about a third of the sifted flour along with about a third of the milk and continue to mix gently, in thirds, until all of the flour and milk is well mixed in, then stir in the vanilla extract.

 

In the bowl of an electric mixer, whisk together the egg whites until foamy, then add the remaining sugar and whisk until the meringue holds stiff glossy peaks. Mix in a quarter of the meringue to the cake mixture, then carefully fold in the rest until fully incorporated.

 

Tip the mixture into the prepared cake tins and bake for 30 minutes or until a skewer inserted into the centre of each cake comes out clean. Remove from the oven and allow to cool for 10 minutes, then loosen the sides
of each tin with a small, sharp knife and carefully remove the cakes from the tins before placing on a wire rack to cool completely. (The sponge can be made up to a day in advance and kept in an airtight container.)

 

To make the praline, first line a baking tray with baking parchment and set aside. Place the sugar in a frying pan and scatter the hazelnuts over the sugar. Place the pan over a medium heat to allow the sugar to caramelise, swirling the pan every so often to ensure it caramelises evenly. Cook until the sugar has completely melted and is a deep golden colour and the hazelnuts are coated evenly.

 

Transfer the coated nuts to the prepared baking tray. Before the caramel has a chance to harden, set apart about 10 hazelnut clusters (with 4–5 hazelnuts in each cluster) for decorating. Using two forks, spread apart the remaining hazelnuts and leave the praline to cool completely. Once cool break up the praline using your hands, then place the pieces (but not the reserved clusters) in a food processor and whiz until it resembles slightly coarse breadcrumbs.

 

To make the custard cream, place the sugar in a saucepan with the egg yolks, milk, cornflour and vanilla extract and whisking all the time bring just to the boil, then reduce the heat to low. Then cook, continuing to whisk, until thickened. Immediately remove from the heat before transferring to a bowl to cool completely. In a separate bowl, whip the cream just until it holds stiff peaks. Add the praline to the cooled custard and mix in, then carefully fold in the whipped cream. Cover the praline custard cream and place in the fridge until you are ready to use it.

 

You can now assemble the cake. Place one of the cakes on a cake stand or plate. Spread with half of the praline custard, then cover with a second cake. Spread the other half of the custard cream over the cake, then top with the third cake. Use a pastry brush to brush off any excess crumbs from the cake.

 

Next make the frosting. First place a palette knife in a jug or bowl and put the kettle on. It makes it really easy to frost this cake if you can use a palette knife that has been dipped in hot water. Place all the frosting ingredients in a heatproof bowl, add 2 tablespoons of cold water and set over a saucepan of simmering water. (The bowl should sit snugly over the pan, with its base high enough above the water that it does not come into contact with it.)

 

Whisk slowly by hand until the sugar has completely dissolved and the mixture is foamy. Continue to heat and whisk until the mixture reaches 60°C (140°F) when measured with a sugar thermometer – this will take about 4 minutes.
If you don’t have a thermometer, you can gauge whether the mixture is ready by how it feels and looks: it should be hot to the touch, glossy white in appearance and starting to thicken.

 

Quickly remove the bowl from the pan and pour the mixture into the bowl of an electric food mixer fitted with the whisk attachment. Alternatively, whisk in the original bowl using a hand-held electric beater. Whisk on a high speed for about 3–5 minutes or until the frosting is very thick, glossy and has cooled.

 

Pour boiling water into the jug or bowl holding the palette knife. Before the frosting has a chance to cool and therefore set, spread it with the hot, wet palette knife over the top and all around the sides of the cake, covering it as evenly as possible. You can go for a smooth appearance or a slightly peaked look by tapping the flat side of the palette knife over the frosting. As you pull it up, it should create little peaks. Do this all over the cake.

 

Decorate around the top edge of the iced cake with the reserved hazelnut praline clusters.

 

Taken from Cake by Rachel Allen published by Harper Collins


Cake in a Mug

 

I’m not a microwave girl myself but I though this sounded intriguing.

 

Muriel Kerr, Leitrim: fun-loving granny

 

This quick-fix treat is a big hit with children, allowing you whip up an individual chocolate cake in three minutes. It’s a delicious dessert for somebody who lives alone and fancies a little bit of chocolate heaven. I make it in a one-pint Pyrex jug but a large mug does the trick.

 

Serves 1

 

4 dessertspoons flour

4 dessertspoons sugar

2 dessertspoons cocoa

1 small egg, beaten

3 dessertspoons milk

3 dessertspoons light oil

2–3 drops vanilla extract

1 handful chocolate chips

 

Equipment

large mug or 600ml (1 pint) Pyrex jug

microwave

 

Combine flour, sugar and cocoa in a mug. Stir in the egg, milk and oil, then add vanilla drops and chocolate chips.

 

Cook uncovered in the microwave on high (1,000W) for three minutes.

 

Allow to cool, tip out on to a plate and tuck in.

 

Taken from the Irish Countrywomen’s Association Cooking by Aoife Carrigy published by Gill & MacMillan

 

Parsnip Cake with Walnuts and Raisins

 

Anne Gabbett, Limerick: dairy farmer’s wife and home economics teacher.

 

This cake came about from a seasonal surplus of parsnips from the garden. I decided to try baking them into a cake much along the lines of a carrot cake. It turned out delicious and is now a family favourite.

 

Makes 2 x 900g (2lb) loaves

 

300g (10 1/2oz) parsnips, peeled

250g (9oz) soft butter or margarine

125g (4 1/2oz) soft brown sugar

125g (4 1/2oz) caster sugar

3–4 drops vanilla extract

350g (12oz) plain flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

pinch of salt

4 eggs, beaten

200g (7oz) golden sultanas

125g (4 1/2oz) walnuts, chopped

1/2 teaspoon freshly grated nutmeg

 

Topping (optional)

125g (4 1/2oz) cream cheese

50g (2oz) butter

250g (9oz) icing sugar, sieved

125g (4 1/2oz) walnuts, chopped

2 tablespoons apricot jam

1/2 teaspoon ground cinnamon

 

Equipment

2 x 900g (2lb) cake tins

 

Preheat oven to 180ºC/350ºF/Gas 4.

 

Grease two loaf tins or line with baking parchment.

 

Finely grate the parsnips and set aside. Cream butter or margarine with both sugars and vanilla extract until light and fluffy. In a separate bowl, sieve the flour, baking powder, cinnamon and salt together.

Mix about a quarter of the beaten eggs to the creamed butter and sugar, and then fold in some of the flour mix. Continue, alternating egg and flour mix, until all combined. Fold in grated parsnip, sultanas, walnuts and nutmeg, mix well and pour into prepped loaf tins.

 

Place in centre of preheated oven and bake for 35–40 minutes, until the centre springs back when touched or an inserted skewer comes out clean. Allow to rest in tins for 10 minutes before transferring to a wire tray to cool.

 

To make the topping, beat cream cheese, butter and sieved icing sugar until light and spreadable. Mix in chopped walnuts. Once the cakes have cooled completely, spread with apricot jam and then with cream cheese mixture. Finish with a sprinkling of ground cinnamon.

 

This mix also makes be delicious muffins, which will bake in about 20 minutes.

 

Taken from the Irish Countrywomen’s Association Cooking by Aoife Carrigy published by Gill & MacMillan

 

 

 

Heirloom Potato Event with Shanagarry GIY Group

Shanagarry GIY Group
Monthly Meeting at Ballymaloe Cookery School

Heirloom Potato Event

Lissadell Estate in Co Sligo has the largest private collection of potatoes in Ireland. Dermot Carey and David Langford will give a talk on the collection from the Victoria Walled Garden on Lissadell Estate at Ballymaloe Cookery School. They will show us over 60 distinct varieties they have saved.

Tuesday 27th September, 2011 at 7:00pm
All Welcome – Admission Free
Contact 021 4646785
www.giyireland.com

Help prevent a Ban on Raw Milk Sale in Ireland.

A letter from Elisabeth Ryan of SHERIDANS CHEESEMONGERS

Dear  Customers & Friends!

 

Just wanted to update you about progress with Campaign for Raw Milk and also let you know about the Debate to be held in Dublin in the Sugar Club on Tuesday 6th September at 7pm

See attached poster for details.

 

See also attached short info leaflet on the campaign if you wanted to print out or post online etc…

 

We also have a website now:     www.rawmilkireland.com

where you will find more details on everything raw.. ( we’re also on Facebook and Twitter, any help to promote these greatly appreciated)

 

Anyone who would like to help to STOP THIS BAN , now is the time – by promoting the debate on the 6th and getting info about the Campaign out to as many people as possible!!

 

Thank-you

 

Kind Regards

Elisabeth

 

***PLEASE REPLY UNSUBSCRIBE IF YOU DO NOT WSH TO RECEIVE FUTURE MAILS FROM SHERIDANS***

 

Elisabeth Ryan

SHERIDANS CHEESEMONGERS

Virginia Road Station, Pottlereagh, Kells, Co. Meath

Tel: +353 (0) 46 924 5110   Fax: +353 (0) 46 924 5738   Mob: +353 (0) 86 394 9270

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