Monday, 21 April 2014

Slow Food Galway at the Galway Food Festival 2014

We really enjoyed our time at the Galway Food Festival.



At our cookery demonstration the following three dishes were produced:
  • Wild Garlic and Green Pea Soup
    with Scallop, Prawn Tapioca, Prawn Gel, Wild Pea and Scurvy Grass
  • Duo of local Spring Lamb - Herb Crusted Rack, Lamb Belly Roulade
    with Sow Thistle, Carrot Purée, Confit Celeriac, Elderberry Capers, Elderberry Gel, St George's Mushrooms, Natural Jus, Wild Garlic and Lovage Oil
  • Goats Milk and Gorse Flower Panna Cotta,
    with Rhubarb Gel, Spruce Sugar, Roasted Hazelnuts, Wild Primrose and Wood Sorrel

The foraged wild food basket included:
  • Mushrooms: St George's, Scarlet Elf Cup, Jew's Ear
  • Sandwort Leaves
  • Scurvy Grass Leaves and Flower
  • Sea Beet
  • Sow Thistle Leaves
  • Dandelion Leaves
  • Wild Garlic Leaves and Flower
  • Wild Primrose Flower
  • Wild Pea (Vetch) Leaves
  • Wood Sorrel Leaves and Flower
  • Pennywort Leaves
  • Gorse Flower
  • Spruce Shoots

Preserved wild foods included:
  • Elderberry Capers
  • Elderberry Cordial
  • Elderberry Vinegar
  • Pickled Wild Garlic Flower Buds

Local produce was supplied and sponsored by:
  • Goats Milk, Cream and Yoghurt - The Galway Goat Farm, Dunmore
  • Scallops and Prawn Shells - Gannet Fishmongers, Galway
  • Spring Lamb - McGeoughs Butcher, Oughterard
  • Vegetables, Herbs and Honey -  Cait Curran’s Organic Vegetable Stall, Galway and Moycullen
  • Rhubarb - Kate O'Dwyer, Headford
  • Mustard - Brigid Brophy, Barna

For recipes of the dishes follow the link to our Recipe Section