Thursday, 22 September 2011
Wind and rain failed to dampen the spirits at the most recent and one of the most ambitious outings of Slow Food Galway.
On Sunday, 11 September 2011, Slow Food Galway had its annual forage at the Petersburg Outdoor Centre near Clonbur, Co Galway. The event ran between 11am and 5pm and included demonstrations on cooking mushrooms (thanks Maria), making cider vinegar (thanks Ciara), preparing jams and preserves (thanks Barbara) smoking mackerel (thanks Kobi), barbecuing lamb (thanks Richard) making fruit alcohol drinks (thanks Cait) and mushroom gathering (thanks to Lenke and Stan).
One of the highlights of the day was the lamb on the spit and indeed the talk on the rearing of Connemara lamb and how it achieved its European Protected Geographical Indication (PGI) status. For more information check out their website http://www.connemarahilllamb.ie/ - the lamb is available from Joyce’s supermarket in Knocknacarra and Athenry.
Towards the end of the day the group split up into wild fruit foragers, mushroom foragers and the non-foragers who were content to watch the sheep dog demonstration by Joe Joyce from Joyce country sheep dog. Thanks to Roy the border collie and the second border collie whose name escapes me (sorry “Lassie”) for showing the sheep who is boss. Check out their website at:
Big thanks to Padraic who led one walk and Sarah Hughes who led another herbal walk. Dolores also deserves a shout out for devising the scavenger hunt.
A really superb day with an overwhelming array on food and drink on offer with a special mention for the smoked mackerel, spit roasted lamb and clay oven pizza (thanks Geraldina and her team) in no particular order.
Big thank you to Kate, Deirdre, Barbara and all others who organised the day, all who brought along bread, desserts and chutneys and everyone who braved the elements to turn out on the day.
Check out our facebook page for photos from the day
and if anyone has any recipes from the day feel free to post on our facebook page.
See you all at the next event!
Tuesday, 23 August 2011
Thanks to Mattie for a great Black Pudding tasting and here are the 4 different recipes he made. From my memory Recipe 2 and 4 were the tastiest . Be sure to use lots of seasoning and herbs
Black Pudding Recipes
Black Pudding 1 Black Pudding 2
1 Pint sheeps blood 1 Pint sheeps blood
4oz oatmeal 3 slices brown bread cubed soaked in milk
2 cloves garlic crushed 4oz suet
4oz suet 1 teaspoon corriander
1 teaspoon Rosemary salt and pepper
salt and pepper
Black Pudding 3 Black Pudding 4
1 pint sheeps blood 1 pint sheeps blood
3oz pinehead 4 slices brown bread cubed soaked in milk
4oz suet 4oz suet
2 onions chopped 1 teaspoon thyme
1 teaspoon thyme 1 cup of oatmeal
salt and pepper 4 cloves garlic crushed
1 red onion chopped
salt and pepper
Mix ingredients together and place mixture in cups or sasuage skin.
Place cups in water and cook or steam for 2 hours.
Monday, 22 August 2011
Saturday, 13 August 2011
Sunday, 5 June 2011
We cheated a bit with the most recent outing of Slow Food Galway and had a slow beer and slow wine event. Josef and Ciara invited us to their home in Furbo to witness and help in the process of making beer, wine and cider.
Initially we did some sampling and started with a home brew Mexican style beer call Cervea which was very refreshing. We then moved on to an elderwood cider and a rustic apple cider. Finally we tasted homemade red and white wine which were both excellent. The beer, wine and elderwood cider were all produced using a similar kit. The kit Josef was using would make approx. 90 litres so might be a good idea for a party.
The group observed the two main processes of beer making during the afternoon. In sterilised containers Josef demonstrated how to prepare the beer mixture (a Canadian Blond) in vats and how to maintain the temperature required using heat pads wrapped around the vats. We then fast forwarded a week using “one Josef had made earlier” to start bottling the beer. The beer will be stored for two weeks before being ready for consumption. Members explained a couple of misadventures in previous beer making attempts highlighting the need to maintain an appropriate temperature when beer making as well as keeping it out of direct sunlight (even suggested that beer could be wrapped in an electric blanket while fermenting – a step too far perhaps). There was general agreement that some of us would have a stab at this at home.
For inspired brewers, Brian O’Shea from Homebrew West, based in Barna, gave a talk about some of the different kits that they sell. Graciously, they offered a 5% discount on buying anything from Home Brew West to Slow Food Galway members. Check out their website here;
A big thanks again to Ciara and Josef who opened their home (and garden) to us and gave a really interesting demonstration on home brew.
However the event wasn’t totally about booze and everyone brought along some tasty dishes to go with the beer. One such creation was mini corn cakes with a coriander and mint salsa and here is the recipe (thanks Carla).
Mini Corn Cakes (makes 8)
4 tbsp vegetable oil
1 small onion
1 large clove of garlic, peeled and grated or crushed
190g potato, boiled, peeled and mashed
1 green chilli, deseeded and finely chopped
2tbsp finely chopped red pepper
1 tsp ground cumin
3/4 tsp caraway seeds
30g cheddar cheese, grated
salt, to taste
200g canned sweetcorn, drained and rinsed
3 rounded tbsp gram flour
* Heat 2 teaspoons of the oil in a frying pan and fry the onion until soft and golden. Add the garlic and cook for 30 seconds. Take off the heat and place in a bowl. Add the potato, chilli, red pepper, spices, cheese and salt.
* Squeeze out as much liquid from the corn as possible. Puree three-quarters of the corn in a blender and add both this and the whole kernels to the onion/potato mixture.
* Place the gram flour in a dry frying pan and stir fry until the flour turns a shade darker and begins to emit it's distinctive smell, around 2-3 minutes. Mix into the corn mix. Make 8 little patties with the mixture.
* Heat the remaining oil in a large frying pan. Add the corn cakes to the pan and cook over a low heat until the bottoms have turned golden. Turn and cook the other side.
Coriander and mint chutney/salsa
40g fresh coriander stems and leaves
8g fresh mint leaves
3-4 tsp lemon juice
salt, to taste
1/2 - 1 thin green chilli, left whole
1 small clove of garlic
3g fresh ginger, peeled
3/4 tsp sugar
15 pistachio nuts
Blend all the ingredients together with 2 tbsps of water to make a smooth puree. Taste and adjust the salt and lemon juice to taste.
Monday, 23 May 2011
Wednesday, 27 April 2011
- From Furbo beach, pass Pádracins Pub on your left, continue for 400m on main Galway to Sipddal coast road.
- Pass 60km sign.
- Turn right onto road called Saoirsinn, Aill a Preachain.
- Follow this road for 1km (½ mile) keep to right, bog road goes left.
- House is on right, it is a wooden house with zinc roof, and wooden fence.
Monday, 11 April 2011
Annual Seashore Forage
HARVESTABLE AND EDIBLE SEASHORE FOODS
FLAGGY SHORE, NEW QUAY
(Past Linnane’s Pub, New Quay)
Sunday 17th April, 10:30 am sharp!
- We will again be highlighting edible and harvestable seaweeds.
- We’ll follow with a picnic with some special seaweed dishes and recipes.
- Bring along your own picnic and flask for this part of the event.
- And bring suitable footwear (wellingtons) for the shore walk. It will be rocky and slippy!
by Friday 15th of April