Category: Ireland

Posted on

Royal Hillsborough Farmer’s Market @visitbelfast

Royal Hillsborough Farmer’s Market, Co.Down

Come and explore over 50 stalls of artisan food produce, craft, art and sustainable homewares at the Royal Hillsborough Farmers Market.

Royal Hillsborough Farmers Market returns this Saturday 28 September. With 50 stalls of the finest local and seasonal farm-to-market produce and artisan food from across Lisburn and Castlereagh for you to discover. Guest traders from across Northern Ireland will join them to present a fantastic array  of local food, art and artisan crafts.

Food and drink is at the heart of Royal Hillsborough Farmers Market so you can expect to find regeneratively farmed and outdoor reared heritage meats from local farmers. Plus fruit and vegetables, breads, cakes, Irish cheeses, jams, chutneys and pickles, olives, pesto and tapenades, charcuterie, chocolate, coffee, fresh fish, shellfish and smoked salmon.

Stalls will feature foodie favourites to include Kin and Folk, Round House Bakery, Tori’s Bakery, Tom and Ollie, Crawfords Rock Seaweed Company, Royal Hillsborough’s own independent plant nursery, Potter’s Hill Plants will be in attendance.

You’ll also get to browse through stalls from local designers and artists. Plus pick up unique gifts and treats of organic skincare, and sustainable living products.

If you get hungry from browsing the stalls there will be plenty of  gourmet street food and speciality coffee from the local food trucks.

For children there will be some fun craft activities, face painting and balloon modelling.

There will be seating on the lawn of the fort to sit, enjoy the market vibes and listen to the live music from local acoustic musicians.

They’d love to see you!

For updates on who is trading at each market, follow the Visit Lisburn Castlereagh social media channels on Facebook, Instagram, TikTok and X and also on their website.

When: Saturday 28 September

Time: 10am-3pm

Place: In the heart of Royal Hillsborough Village, located along The Dark Walk at Hillsborough Fort.

Payments: Most vendors accept card payments but not all.

Parking:

  • Hillsborough Forest
  • Ballynahinch St Pay & Display Car Park

For further information on upcoming food and drink events please visit www.visitlisburncastlereagh.com with frequent updates on Lisburn & Castlereagh City Council on Facebook.com/VisitLisburnCastlereagh, Twitter @VisitLisburn and Instagram @visitlisburncastlereagh.

Contact vic.lisburn@lisburncastlereagh.gov.uk for more information.

Posted on

Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday


By Sharon Hearne Smith

Food Stylist & Writer

More from
Today

Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.

Ingredients

This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.

Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.

Makes: 1 loaf (about 12 slices)

  • Sunflower oil for greasing
  • 500g tub natural yoghurt
  • 100ml milk
  • 2 tbsp olive oil
  • 2 tbsp sesame seeds + extra for sprinkling
  • 2 tsp bicarbonate of soda
  • 2 x 500ml yoghurt tubs of porridge oats (or 400g)
  • butter for serving, optional

Method

  1. Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
  2. Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
  3. Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
  4. Mix everything together until well blended.
  5. Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
  6. Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
  7. Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
  8. Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.
Posted on

Rory O’Connell’s Tuscan Apple, Lemon & Almond Cake






Food on RTÉ

@RTEfood
·


Crisp on top and full of plump, juicy apples, this Tuscan tart is simply delicious.

By Rory O’Connell

Celebrity Chef

I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.

Ingredients

I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.

The origins of the recipe are from Tuscany in Italy but I like to use highly perfumed Irish dessert apples when in season. Look out for some lesser known but very delicious Irish dessert apples such as Irish Peach and Ardcairn Russet. 
 
Serves 8 
 

  • 10g butter melted for greasing the parchment paper 
  • 4 dessert apples 
  • Finely grated zest of 2 lemons 
  • 1 teaspoon vanilla extract 
  • 250g caster sugar 
  • 2 eggs 
  • 150ml cream 
  • 110g butter melted and cooled 
  • 125g whole almonds, blanched, peeled and ground to a fine powder in a food processer or ground almonds 
  • 110g plain flour sieved 
  • 1 ½ teaspoons baking powder sieved 
  •  100g of apricot jam 
  • 1 tablespoon lemon juice, warmed and sieved 
  •  2 tablespoons of chopped sweet geranium leaves ( optional) 

Method

  1. Preheat the oven to 180c / 350 f / gas 4 
  2. Line a 28cm flan ring with a removable base with a disc of parchment paper. The paper should in one piece cover the base and sides of the tin and come up 1cm above the edge of the tin. Brush the paper with a little melted butter.
  3. Peel, core and quarter the apples and slice into c 3mm slices. Mix with the lemon zest. Whisk the vanilla, sugar, and eggs to a thick and light consistency similar to a batter. Whisk in the cream and cooled melted butter. Fold in the almonds, flour and baking powder. Add ¾ of the sliced apples, being careful not to break the apple slices.
  4. Pour the mixture into the prepared flan ring and gently smooth over the surface. Scatter the remaining apples over the surface and sprinkle with 1 dessertspoon of caster sugar.
  5. Place in the preheated oven and cook for 20 minutes. Reduce the temperature to 160c etc and cook for a further 40 minutes by which time the tart will feel gently set. It may be necessary to cover the tart during the cooking with a sheet of parchment paper if the tart is getting too dark.
  6. Remove from the oven and allow to cool slightly. While the tart is still warm, Paint the surfaced with the warm sieved apricot jam to achieve a glossy glaze and if using the chopped geranium, sprinkle on immediately after glazing the tart. 
  7.  Serve warm with softly whipped cream. 
Posted on

Anna Haugh and Angela Scanlon hit it off😁 😂 😀 fun,food in Belmullet as Anna makes a mussels sandwich – Anna’s Big Irish Food Tour

https://www.instagram.com/reel/DGng30aCGw-/?igsh=MWhzcHoxNGd5Yjk1eQ==

belowtheradartv's profile picture

belowtheradartv

and

haughser

Original audio

Liked by chefchilytomas and others

Posted on

The Seal Whisperer by Michael Cullen. Sunday Miscellany @RTERadio1 on Sunday 4th May. Listen back https://www.rte.ie/radio/radio1/clips/22510203/

The story is about the seal community that inhabits the coastline from Scotsman’s Bay, the Forty Foot and down towards Bulloch harbour. Local swimmer Mark Leslie of Castle Leslie fame knows the seals and their characteristics. He swims with them and even has names for them. However the Seal Whisperer also has words of warning for swimmers and advises them to keep a safe distance. After all seals are wild animals and the sea is their native terittory.

Posted on

Chocolate Fudge Pudding 😋 @BallymaloeHouse Co.Cork

Served warm with softly whipped cream, this chocolate pudding is heaven. Though it is rich, it is not too heavy. Real chocolate lovers may like to serve the pudding with warm Chocolate Sauce alongside. I usually bake this pudding in one dish to serve family style, but the mixture can also be divided between eight 200 ml/7 fl oz (¾ cup) ramekins if you would like each person to have their own individual pudding.

Note: In this recipe, you can swap the plain flour with a gluten-free flour blend to yield a nice gluten-free dessert; the texture will be slightly different but the pudding will still be rich and delicious.

Serves 6–8

For The Pudding

  • 150 g/5 oz dark chocolate, 62% cocoa solids, cut into small pieces
  • 150 g/5 oz (⅔ cup) unsalted butter
  • 1 teaspoon pure vanilla extract
  • 150 ml/5 fl oz (⅔ cup) warm water
  • 110 g/4 oz (½ cup plus 1 tablespoon) caster (superfine) sugar
  • 4 large eggs, separated
  • 25 g/1 oz (¼ cup) plain flour, sifted
    pinch of cream of tartar (tartaric acid)

To serve

icing (confectioners) sugar, for sprinkling softly whipped cream or crème fraîche.

To make the pudding: Preheat the oven to 200°C/400°F/Gas Mark 6. Place a 1.5 litre/2½ pint (6¼ cup) ovenproof pie dish in a roasting tin that neatly fits it. The roasting tin should be at least 5 cm/2½ inches deep.

Melt the chocolate and butter in a heatproof bowl set over a pan of hot water. Stir from time to time to blend the melting chocolate and butter until smooth. Remove from the heat. Add the vanilla extract, then stir in the warm water and the caster sugar. Continue to mix until the mixture is smooth. Whisk the egg yolks into the chocolate mixture, then fold in the flour making sure there are no lumps.

Whisk the egg whites in a spotlessly clean bowl with a pinch of cream of tartar until it reaches soft peaks. Keep an eye on the whites as they whip to ensure they do not become too stiff and grainy. Fold one quarter of the whisked egg whites into the chocolate mixture to lighten it. Gently fold the remaining egg white into the mixture until completely blended, being careful not to knock all the air out. Pour the mixture into the pie dish. Pour boiling water into the roasting tin to come halfway up the side of the dish.

Bake for 10 minutes, then lower the heat to 160°C/325°F/Gas Mark 3. Bake for a further 20 minutes. The pudding will be set on top but still soft and somewhat molten underneath. Remove the roasting tray and pudding from the oven and allow to sit for 10 minutes.

To serve: Lightly dust the pudding with icing sugar. The pudding can be held in a warm place for up to 1 hour. Serve warm with softly whipped cream or crème fraîche.

This recipe is from ‘Ballymaloe Desserts’ a cookbook by JR Ryall, Head Pastry Chef at Ballymaloe House HotelSearch for:

Categories

Recent Posts

Posted on

Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday


By Sharon Hearne Smith

Food Stylist & Writer

More from
Today

Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.

Ingredients

This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.

Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.

Makes: 1 loaf (about 12 slices)

  • Sunflower oil for greasing
  • 500g tub natural yoghurt
  • 100ml milk
  • 2 tbsp olive oil
  • 2 tbsp sesame seeds + extra for sprinkling
  • 2 tsp bicarbonate of soda
  • 2 x 500ml yoghurt tubs of porridge oats (or 400g)
  • butter for serving, optional

Method

  1. Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
  2. Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
  3. Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
  4. Mix everything together until well blended.
  5. Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
  6. Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
  7. Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
  8. Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.
Posted on

Hot Lemon Pudding from Ballymaloe House #Cork

Myrtle Allen had been making this old-fashioned pudding long before she opened the restaurant at Ballymaloe. The recipe first came into her family in the 1930s. It is a really lovely dish and I like to serve it as a lunchtime dessert throughout the year. As the pudding bakes, it separates into two layers: the top is a light lemon sponge, and the bottom is a creamy lemon sauce. I like to serve every spoonful of the pudding with a generous amount of softly whipped cream.

Serves 4

Ingredients

  • 15 g/½ oz (generous 1 tablespoon) soft salted butter
  • 225 g/8 oz (1 cup plus 2 tablespoons) caster (superfine) sugar
  • 3 large eggs
  • 30 g/1 oz (¼ cup) plain flour
    grated zest and juice of 2 lemons
  • 250 ml/8 fl oz (1 cup) milk
  • icing (confectioners) sugar, for sprinkling
  • softly whipped cream, to serve.

Method

Preheat the oven to 180°C/350°F/Gas Mark 4. Have a 1.2 litre/2 pint (5 cups) pie dish to hand.

Place the butter in a mixing bowl, cream it with a wooden spoon and gradually add the sugar. It will seem odd trying to cream so much sugar into so little butter and the mixture will have a similar texture to damp sand. Separate the eggs place the whites in a spotlessly clean bowl and set to one side. Mix the egg yolks into the butter and sugar mixture followed by the flour. Blend in the lemon zest and juice followed by the milk.

Whisk the egg whites to stiff peaks and gently fold them into the wet mixture. Pour into the pie dish and bake for about 40 minutes, or until set. The top of the pudding should be golden. Sprinkle with icing sugar and serve hot from the oven with softly whipped cream.

This recipe is from ‘Ballymaloe Desserts’ a cookbook by JR Ryall, Head Pastry Chef at Ballymaloe House HotelSearch for:

Categories

Recent Posts