Donegal TDs in Food Coast Cook-Off Together!

Donegal Food Coast 'Cook Off' pitches two opposition TDs against each other!


Two local Donegal TDs are lined up for a face-to-face "Cook Off" on Friday 9th March, in Redcastle, Co Donegal, to help promote "The Food Coast - Donegal's Good Food Initiative".


The evening will begin with Community Chef Brian McDermott demonstrating a classic fish dish using Greencastle fish and other Donegal produce.  Next up will be TDs Pádraig MacLochlainn and Charlie McConalogue going head-to-head to cook a main course using local ingredients from a mystery basket of produce.  The Dáil deputies will be assisted by two students from the Letterkenny Institute of Technology's Tourism School.

Michael Tunney, CEO Donegal County Enterprise Board & Community Chef Brain McDermott
with TDs Pádraig MacLochlainn and Charlie McConalogue 

It isn't the first time the TDs have met in a competitive cooking event, with Charlie McConologue coming out on top on the previous occasion when he cooked an omelette in under 42 seconds.

The event is being organized by the Donegal County Enterprise Board food initiative "The Food Coast"  and will take place in Redcastle Hotel at 7pm as part of Enterprising Donegal Business Week 2012. The evening will finish with a tasting of local produce.

"It should be great fun" says Michael Tunney, Chief Executive of Donegal County Enterprise Board.  "Chef Brian McDermott always provides superb demonstrations that showcase local produce and we're expecting great things from Charlie and Pádraig".


Brian McDermott has achieved national recognition as The Community Chef where he works with community and sports groups to raise awareness of healthy food made from fresh local ingredients.  Cooking professionally for 20 years, Brian has worked in product development with Kerry Group before setting up his own award-winning restaurant "Finnegan's".

The Community Chef Brian McDermott  

He launched his first book, "Reunite with Food", in October 2011 and he has a weekly radio slot with BBC Radio.  The common theme of his work is using fresh local ingredients that help keep us all healthy and that support the local economy at the same time.


'The Food Coast - Donegal's Good Food Initiative' is a campaign to help establish Donegal as a county with a vibrant food culture and food economy.  The initiative has four main goals - to  encourage new food businesses, support existing food businesses, promote the sourcing of local produce and drive awareness locally and nationally of the fantastic food we have on our doorstep in Donegal.  The initiative is open to anyone with an interest in the County's food sector, from start-up businesses to part-time food producers, from on-farm artisan food producers to manufacturers, distributors, retailers and restaurateurs.

Organised by the Donegal County Enterprise Board

To attend the Free Cook-Off & Demonstration or for further information about Enterprising Donegal Business Week 2012, contact Celine Carroll, Donegal County Enterprise Board on 074 9160735 or email ccarroll@donegalenterprise.ie  Alternatively, you can visit the Donegal County Enterprise Board's website at www.donegalenterprise.ie and register online.


Don't forget to feed the fish at the bottom of this Post!
zack

This Week's Guest Chef - "The Community Chef" Brian McDermott

Brian McDermott is well considered to be Ireland’s first "Community Chef".

He has been cooking professionally for 17 years and spent most of his career on the Inishowen Peninsula, where he owned his own award-winning restaurant “Finnegan’s”.

Now, he works in the community with young people and school children, the unemployed, ethnic groups, lone parent groups and low-income households, at a local level, educating people about food. He visits trade shows, festivals, schools and community centres to give demonstrations and advice. Brian has just finished building a purpose built Cookery School & Studio at his home in Inishowen - and he's open for business!

Meringues with soft summer fruits

"This is a classical summer dessert is always handy as a quick dessert option. You can use any fresh fruit that's in season for the tastiest last minute dessert! They're also great for picnics & barbeques as you can put them together on the beach or in the garden!"

Ingredients:

200g   Castor Sugar

4          Egg Whites

            Squeeze Lemon Juice

1          Kiwi

16        Raspberries

8          Strawberries

100g   Crème Fraiche

Method:

1. Allow egg whites to be at room temperature. Whisk egg whites with lemon juice and pinch of sugar until stiff. Gradually add in the rest of the sugar. The mix now should be a stiff meringue.
2. Pipe or spoon out onto tray lined with greaseproof paper. Cook in very low oven of 50° for approx 2 hours.
3. Wash berries and slice Raspberries in half. ¼ the strawberries. Peel, half and slice the kiwi.
4. Arrange a little crème fraiche on top of meringue and neatly arrange fruit on top.

A few extra meringue tips from @communitychef :

If you like, try adding some of your favourite chocolate bar through your meringue mix before cooking. Meringues will keep in an airtight container for 2 weeks.

Brian has a new book out called  “Reunite with Food”, see http://www.communitychef.ie/ 

You can also Follow him on twitter at @communitychef

Don't forget to Feed the Fish at the bottom of this post!

zack