Donegal Restaurant in New York Times Food Section

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He! He! April Fool!
Good Man Enda ( @VillageTav )!

But here's a link to the real Village Tavern just to make up for it!
http://donegalgoodfoodtaverns.com/taverns/the-village-tavern-restaurant-and-bar

zack

Two Irish Food Companies Win Donegal Enterprise Awards 2012

Ireland's most northerly food company, Inishowen Country Kitchen has carried away the prestigious Donegal Business of the Year Award at the 2012 Enterprising Donegal Business Awards, held on Friday evening in the Silver Tassie Hotel, Letterkenny.

Owner Joseph Doherty, who took over the business in 2009, also won the Business Achievement Award category. The company which employs 25 people in Drumcarbit, Malin produces salads, garlic breads, desserts, trifles and prepared vegetables for retailers throughout Ireland including major multiples such as Tesco.

Ian Ireland, CEO of Donegal Creameries, and Seamus Neely, Chairman of Donegal County Enterprise Board, presented the awards during the black-tie dinner event which attracted a huge turnout from the local business community.

Ian Ireland, Donegal Creameries, Joseph Doherty (Winner) and Seamus Neely, Donegal County Enterprise Board, 

"I'm absolutely delighted", said Joseph.  "It has taken a lot of hard work for the past 3 years and growing the business to make it sustainable.  I'd like to thank the staff here in Malin and all of our customers for making this possible.  Word travels fast if you provide a good product and good
service and our customers have been our best sales staff.  I'd also like to thank my family whose own connection to the food industry has helped greatly and finally Michael Tunney, Ursula Donnelly and Danny McEleney of Donegal County Enterprise Board for their great support over the past 3 years."

"The amazing expansion and success of Inishowen Country Kitchen reflects its commitment to providing high quality food and its passion for creativity" said Michael Tunney, CEO of Donegal County Enterprise Board. "Joseph and his staff are a great example for other companies in the
county to show what can be achieved through innovative products and good customer service combined with hard work and determination." See: Here for More

Joseph Doherty has always been hands-on at Inishowen Country Kitchen

This year's Emerging Business Award also went to an Inishowen food company, Claire the Bakers, owned by Claire Doherty and her husband Aaron Gallagher.

  

Opened in Carndonagh in 2010, Claire the Bakers provides healthy lunches, home-baking and hand crafted cakes. The company has grown rapidly and now employs 7 people. See: Here for More

Other winners included Michael and Helen Masterson of Moll Industries Ireland , Donegal Town who won the Business Development Award. This year's Innovation Award went to Stephen McGinley for his FarmFeeder (YouTube Link) system and a special award for Community Enterprise was awarded to the Castlefinn Partnership Initiative (CPI) organisers of the North West Garden Show.

The Enterprising Donegal Business Awards are an annual event to acknowledge the contribution of local entrepreneurs to the economic and social fabric of the county. Sponsored by Donegal County Enterprise Board, each year an overall County award is made to one of the category winners,
and this company goes on to represent Donegal at the National Enterprise Awards in Dublin.  Previous winners of Business of the Year award have included Swilly Group, Gartan Technologies and DS Environmental Services.

zack

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

Donegal Artisan Butcher wins European Champion Title

Celebrating 60 years in business in 2012 is a great occasion for any family tradition and now McGettigan’s Butchers in Donegal Town have added another trophy to their prestigious silverware collection after taking the title of "European Champions" for their all time favourite Hickory and Maple Sausage. The award was presented at a ceremony in Alençon, Normandy, in November.

Ernan & Diarmuid McGettigan
with their European Championship Trophy -pic donegalpost.com

“We are still in shock and we didn’t expect anything like this,” said Ernan McGettigan, co-proprietor of the family run butcher shop.

McGettigan’s Butchers won two rosettes for both their Lamb, Rosemary & Plum sausage and their Rhubarb & Ginger sausage and two trophies for their Traditional Sausage and a Curry, Banana & Mango sausage. The icing on their cake this Christmas, however, was when the judges awarded them the much sought-after European Champion’s Award for their most creative sausage with the Hickory and Maple Sausage.

By coincidence, their original version of this Hickory and Maple sausage got the family butchers their very first European award in that category back in 2001! “It was nice that ten years later, we received an even more prestigious award for the very same sausage,” said Ernan. The other countries competing for the European Title were France, Germany, Austria, Great Britain & the Netherlands. “We are delighted to take this home to Ireland!” he added.

Ernan, along with his brother Diarmuid, are now looking at the possibility of rolling out their award winning sausages nationally. “That’s something we are thinking about but for now we just want to savour and enjoy the moment!”

The wall in McGettigan’s Butchers is covered with numerous Gold Medal awards including an amazing Five times Supreme Champion Award in the Associated Craft Butchers Sausage Competition of Ireland! The family are delighted to be adding this European Champion’s Award to their already prestigious silverware collection!

60 years in business! Founder Michael McGettigan
with his sons Diarmuid & Ernan

On the 10th July 1952, Michael McGettigan opened his Butcher Shop in premises on the Diamond, Donegal Town, that were leased from a Mr Andrew Begley (where Begley’s Pharmacy now stands). Behind the counter at 9am on that opening day was Ms Minnie McGahern who, by purchasing three lamb chops for half-a-crown, became Michael’s first customer. In 1954, Michael moved to their present-day location.

For more on McGettigan’s Butchers of Donegal click on their Facebook page Here 

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

This week's Guest Chef - Ruperta Gallagher

Ruperta Gallagher returned, with her husband Brian, from America in 1993 and opened the Blueberry Tearooms in Donegal Town. She loves baking tasty pies & tarts and this recipe, from her kitchen, is one of her favourite homemade Autumn cakes.

The Blueberry Tea Room & Restaurant, Donegal Town

Cinnamon Pear Cake with Vanilla Fudge Sauce
750g ripe Pears
40g butter
3 tbls muscovado sugar
1/2 tsp ground cinnamon
200g butter
200g caster sugar
3 large eggs, beaten
200g SR Flour
1/2 tsp baking powder

1. Set the oven at 160*C. Melt 40g butter, dark sugar & cinnamon together slowly in a shallow pan, stirring often. Carefully add the peeled, cored and roughly chopped pears and cook until tender and coated in sauce. Don't let the sauce go dark. Set aside to cool.

2. Beat the 200g butter and sugar until light & creamy. Add the eggs and flour alternately and fold in any remaining flour with the baking powder.

3. Add the pears and their syrup and mix gently. Pour into a 24cm loose-bottomed and lightly-buttered cake tin and bake for 45 mins. Leave to cool before removing from the tin.

Cinnamon Pear Cake with Vanilla Fudge Sauce

For the Fudge Sauce bring 100g muscovado sugar, 100g golden syrup & 50g butter to the boil in a heavy-based pot. Stir in 150ml cream and a few drops of vanilla extract and leave it to cool & thicken. Serve over the cake with some ice cream.

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

An Example of how modern Social Media can work

Some friends have been set a challenge by the Regional Cultural Centre in Letterkenny
and the Nerve Centre in Derry to promote one film from Donegal and one
from Derry using free social media.

I (of course) am helping to promote the Donegal film "Brighter Days" !!!

 Everything we do during the challenge will be recorded
and presented at a free seminar on 25th November to show local film
makers, arts and community groups how they can use social media to promote
their work.



 The challenge is part of the Sharing Stories project, a
collaboration between the Nerve Centre and the Regional Cultural Centre
under which about 20 short films have been produced in the past 2 years.

Please share this film by copying & pasting This link: http://youtu.be/gC_T6y9Oy9U and do Share it with your real friends!

And Don't forget to Feed the Fish at the bottom of this Post!
zack

A video collage from the Taste of Donegal Food Festival 2011

A video collage of photos put together by Glendee Media at the Taste of Donegal Food Festival 2011, which took place at the end of August in Donegal Town, County Donegal, Ireland.

See how many foodie people from around the country you can recognise!



For more information on the Taste of Donegal Food Festival visit their website here: http://www.tasteofdonegal.com/

For more information on Glendee Media visit here:
http://www.facebook.com/pages/Glendee-Media/160284180709165

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

This week’s Guest Chef – Paul Montgomery from Harvey's Point

Paul Montgomery started working as a kitchen porter and pot washer in the early 1990’s. Finding a passion for the kitchen, he attended Killybegs Catering College, served his apprenticeship and 20 years later, after a lot of seriosly hard work, is now the Head Chef in the multi-award winning and internationally recognised lakeside located Harvey’s Point Hotel,  near Donegal Town, Ireland.



Paul Montgomery - the Head Chef at Harvey's Point Hotel near Donegal Town

Paul loves taking traditional recipes and bringing them back to life. “I love using simple ingredients,” says Paul. “Here in Donegal, I think, we have the tastiest lamb, beef and seafood in the country and the rest of Ireland is slowly recognising this."

"The visiting foodie-tourists had their eyes opened during the recent  Taste of Donegal Food Festival. They just couldn't believe the honest flavours, that we're so used to, here in the North West of Ireland”.

Simply Braised Donegal Lamb Shanks

Ingredients:

4 lamb shanks seasoned with salt & pepper

50g butter

1 large onion

½ head celery

1 head leek

2 carrots

2 large tomatoes,

6 mushrooms

1 bay leaf, sprig of thyme, sprig of rosemary

2 tbls tomato puree

½ cinnamon stick

1 star anise

2 glasses red wine

1 litre chicken stock

1 litre lamb or vegetable stock

you can use stock cubes!

If it's good enough for Marco-Pierre-White it's good enough for home cooking!

Method:

1. Chop roughly the onion, leek, celery, carrot & mushroom. Sweat off the veg in a medium pot with some butter until soft.

2. Add the chopped tomatoes, herbs, cinnamon, star anise and let this start to cook slowly.

3. Meanwhile in a hot frying pan with a little oil, brown your lamb shanks well on all sides and place them in a large ovenproof casserole dish - leave aside.

4. Add some red wine to the frying pan to deglaze (to lift the flavours from the bottom of the pan) and reduce this wine by half.

5. Add the tomato puree to the cooked vegetables and stir. Then pour the reduced wine over the vegetables with the chicken & lamb stock. Mix all together well.

6 Pour this over your lamb shanks and cover with a lid or tinfoil. Cook, in a pre-heated oven at 150ºC for 4½ hours. Serve with mashed potatoes & the juices and vegetables from the pan.

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

Donegal Town Online Food Guide

Donegal Town Food Guide at EveryTrail

In time for next weekend's "A Taste of Donegal Food Festival" (26th - 28th August) a new Online Food Guide has been launched that shows you the array of places to eat in Donegal Town. The "Donegal Town Food Guide" is a detailed analysis of the local eateries in this south county town. It can be viewed on-line or downloaded directly to your mobile phone for ease of access.

Here's a quick peek...hover the mouse over each number to see the name of the premises.
 

Go to http://www.everytrail.com/guide/donegal-town-food-guide for the full-detailed version

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

zack

This Weeks Guest Chef – Paul Ricketts cooks Tempura Lobster

Paul Ricketts was born in England. His Irish roots were strong and he moved to Ireland 20 years ago. Trained as a chef, Paul spent many years fishing Lobsters & Crabs and he now runs daily fishing trips out of Donegal Town’s old Pier.

Paul has been a long-time advocate of fresh Lobster. “It really is the juicest seafood there is” he says, “and if you buy it fresh from your fishmonger, it is no more expensive than any other quality fish or seafood!”. His boat, the Donna-Marie, is the only fishing boat running full or half-day trips in the bay from Donegal Town. Paul still keeps his own Lobster pots for his own cooking pot!

 

"To cook the lobsters for this dish, bring them to the boil and simmer for 8 minutes only. Take them out of the water and leave aside to cool. This is done because you are going to cook them again in the hot oil and you don’t want the lobster meat to get tough!"



Skipper/Chef Paul Ricketts aboard the Donna Marie for Donegal Bay Charters



Spicy Tempura Lobster

¼ pint of lager

2 tbls flour

1 tbls white wine vinegar

pinch each of Tumeric, Cumin, Chilli Powder & Gram Masala

a twist of black pepper

Mix all together with a whisk or in your blender

1. Crack open the lobsters, pull out all the meat from the tail and claws and slice it into bite- sized pieces.

2. Heat your oil in a shallow pan. I use a mix of Sunflower oil & Olive oil (½ & ½ ).

3. Dip your lobster pieces into the batter, shake off the excess and pop them into the pan. Don’t put in too many pieces at a time or you will cool down the oil too much.

4. Fry for 1 minute on each side and drain on kitchen paper. Cook off the rest of your lobster.

Serve it with some fresh lime wedges and a tasty rocket & vine tomato salad!

You can contact Paul for Fishing Trips at Donegal Bay Charters on 086 609 6035

Follow him on Twitter at @DonegalCharters
Facebook at DonegalBayCharters
Website http://www.donegalbaycharters.com/

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

This Week’s Guest Chef – Enda O’Rourke

Enda O’Rourke, @quennelles, of The Village Tavern, Mountcharles, Co. Donegal

Enda O’Rourke is one of south Donegal’s best-known chefs and owns the Village Tavern in beautiful Mountcharles. He trained in the Killybegs Catering College in 1987/88 and has spent most of his working career dedicated to the food profession. Enda has received many awards and accolades throughout the years for his food and he was instrumental in bringing the foodie taverns of the southwest of Donegal together under the recently launched Donegal Good Food Taverns banner.

This recipe is one of his most popular Summer Salads and is available on the “Specials Board” at the Village Tavern whenever the sun shines!

Donegal Bay Lobster & Watermelon Salad

"Poached Lobster makes a fantastic salad and is a great change from the usual grilled offerings" said Enda. "I am lucky that we have local fisherman from the nearby port of Inver that deliver this product fresh to my kitchen. Rocket Salad is a fantastic salad leaf and is easily available from all good local supermarkets."

"We grow our own salad leaves in our garden at the Tavern" he said.  "Watermelon oozes with freshness and for me is the taste of summer! Finally, the lemon and black pepper dressing with a hint of orange bring this dish together! Serve it all with thinly sliced red onion and vine cherry tomatoes. Enjoy!"

Enda's Donegal Bay Lobster & Watermelon Salad  

 Ingredients:

1 lobster (ask your local fisherman to get you one, its worth it!)

1 watermelon.

1 red onion

3 cherry tomatoes

A handful of fresh rocket leaf,

1 lemon

Donegal rapeseed oil

white wine vinegar

1 orange

Dijon mustard
black pepper

salt to season

marie rose (pink) sauce to garnish

Method:

1. Gently simmer the lobster for 20 mins over a light heat. When it’s cooked drop it into iced water to cool quickly. This stops the cooking process so the lobster does not get tough.
2. Mix your rocket leaf, red onion and cherry tomatoes together and chill. To make the dressing use 3 parts oil to 1 part vinegar. Season with pepper and salt and add the juice of a lemon and orange to the oil.
3. Add a spoon of Dijon mustard and whisk it all together.  Coat the rocket salad evenly with the dressing.
4. Set on your plate and place the shelled lobster meat on top. Neatly arrange the thinly sliced watermelon and salad on the plate and finish with a spoon of marie rose sauce.

Great for summer evenings and Barbeques!

You can contact Enda @quennelles on Twitter
on Facebook: Follow This Link

or at The Village Tavern, Mouncharles, Co. Donegal on 074 97 35622

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

This Week’s Guest Chef – Martin Anderson

Martin Anderson, a native of Donegal, began his career at the then world famous tourism college Killybegs.  Graduating in 1986, Martin worked his way around Ireland and then on to Paris, where he completed his training in the prestigious Four star Lotti Hotel. On returning home Martin was appointed head chef at the Errigal hotel, Letterkenny. 

After publishing the Highland Breakfast Cookery Book co written with John Breslin, Martin realised there was a need for a private cookery school in the North West of Ireland. The Crest Cookery School was founded in 2005. In 2008 Chef Martin expanded the catering company with the purchase of a mobile catering Kitchen aptly named the Gourmet Express from which he serves gourmet fast food at festivals, corporate and charity events.

Richard Corrigan and Martin Anderson

Cookery Displays by Martin & his friend (and ex-chef) radio presenter John Breslin are good fun!

Martin's Donegal Bay Mussels with Lemongrass, Coconut and Chilli

This recipe from Chef Martin Anderson, is a Thai-style version of the classic steamed mussel dish. Serve it in a large bowl with crusty bread and a glass of your favourite wine it is perfect for sharing at an informal dinner party or even as part of a BBQ.

You will need...

½ lemongrass stem, finely chopped.

2 red chilli's, seeds removed, thinly sliced lengthways. Remember to wash your hands afterwards when chopping the chilli’s !!!

1 dessert spoon of ginger paste.

150ml coconut milk

2 tsp fish sauce

2kg fresh mussels

Chopped coriander

Donegal Rapeseed oil for cooking.

Method

1. Wash and pick the mussels pulling out the beard. Discard any that are open, tapping on the shell may close them but if they do not close,  don’t risk it.

2. Heat a little oil in a large pot over medium heat. Add the lemongrass, chilli and ginger. Cook for 1 minute stirring all the time

3. Add the coconut milk and fish sauce, Increase the heat to high and then bring to the boil.

4. Add the mussels and cover with a tight-fitting lid. Steam the mussels, shaking the pan occasionally, for 5 minutes or until opened. Discard any unopened mussels.

5. Stir in the coriander and Serve in a large bowl. Remember to serve the cooking liquid from the pot over the mussels but leave a little in the bottom of the cooking-pot as this is where the sand gathers. Delicious!

If you have any queries contact Chef Martin Anderson at
http://www.thecrestcateringcompany.com/

If you, or someone you know, would like to do a Guest Chef Spot on the irishfoodguide blog, please give me a shout! Don't forget to Feed the Fish at the bottom of this post!
zack

“Donegal Good Food Taverns” to Launch on Monday, May 16th.

Diligent research always provides results and Enda O’Rourke from the award winning ‘Village Tavern’ in Mountcharles and Hugh O’Donnell from ‘The Seafood Bar’, 22 Main Street, Killybegs, are proof of this point! The two catering entrepreneurs realised that good regionally sourced food, served in the casual setting of a bar environment accompanied by traditional music, is one of the main criteria that the touring visitor is looking for in Ireland.

They set about bringing like-minded pub owners in the county together to form the new brand. As a result, the ‘Donegal Good Food Taverns’ group is due to launch, at a function
in the famous Nancy’s Bar, Ardara on Monday May 16th.

“The Very Best of Traditional Locally sourced Foods” is their motto!

Their philosophy is to serve up a generous serving of "Donegal on a Plate" using locally sourced seafood, lamb, beef, pork and vegetables, washed down with Irish & Donegal branded whiskeys and McDaid’s flavoured waters.

Add to this, the haunting sounds of Donegal musicians, fiddlers and storytellers in the corner of the eating-house and they surely have a recipe for success! They have built an itinerary of traditional Irish music, seven evenings a week at different venues throughout the trail.

The participating bars and restaurants have signed up to core principles and will be externally audited to authenticate that all principles are being delivered upon in the proper way! All group pubs have signed up to the sourcing of locally produced ingredients, highlighting freshness and quality.

Each Tavern will serve the signature dishes of local Oysters and a selection of genuine Old Irish Recipes on their individual menus. The group has also undertaken to provide a Traditional Music trail 7-nights a week, coupled with cultural nights, coffee making demos, stew making demos and story telling, early-evening and early-night!

Their studies found that many foreign tourists are in the habit of getting up earlier than their Irish counterparts and therefore the group decided to start the entertainment earlier for their enjoyment. This, I think, is a good idea. Far too many music sessions in Ireland, that are put on primarily for the visiting tourists, start much too late even for some of the musicians!

The participating bars in the Donegal Good Food Taverns group are:

Leo’s Tavern, Crolly

Nancy’s Bar, Ardara.

The Seafood Bar, 22 Main Street, Killybegs.

The Lobster Pot, Burtonport.

The Traveller’s Inn, Milford.

The Beachcomber, Rathmullan.

Dawross Bay Hotel, Narin & Portnoo.

The Bayview Hotel, Dungloe

The Tavern, Killcooney

The Village Tavern, Mountcharles

The Donegal Good Food Taverns group are working alongside the cream of Donegal’s artisan food producers so that they can showcase each other- the producer, the retailer and the entertainer! Some of the local food producers included in the program are: Filligans Chutneys, Burtonport Sea Veg, McDaid’s flavoured waters, Tyrconnel whiskeys & Donegal Rapeseed Oils.

Local fishermen, honey producers, cheesemakers, our own garden vegetables, oysters from Donegal Bay, home baked breads and desserts are to be prominent on all the menus. Any other local food producers that wish to get involved can contact any of the members.

The group’s website went Live this week and will eventually link in with Failte Ireland's "Place on a Plate" programme, Facebook "Places" Project, the Tourism College Killybegs, LYIT Letterkenny and the Donegal County Enterprise board’s own food programme "Donegal Coastal Food".

After a day taking in the sights of what this diverse and beautiful county has to offer, an evening in one of these Donegal Good Food Taverns would be the near perfect end to a perfect day!

For more see: www.donegalgoodfoodtaverns.com

http://www.irishfoodguide.ie/

Click Me - I'm a Red Dot

wwwHere’s a little bit of fun that they created at SnackTools.com.


WARNING: Do NOT click the red button!








...and that goes to prove that on-line banner advertising works!
See @Donegalcharters  new advert for Fishing Trips in Donegal on the http://www.irishfoodguide.ie/

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

Chef Joe Clinton wins the New National Irish Dish Competition

A Donegal Based Chef has Won the 'Failte Ireland' New Irish National Dish Finals

at the So Sligo Food Festival 2011.

In celebration of Irish food and the talent of our people and the glorious ingredients that are natural to us, amateur and professional chefs fought in the kitchens of Sligo today to create a new signature dish for Ireland. 

The aim of this competition was to create a new Irish national dish, suitable for service in all of Ireland's  finest restaurants.

This prestigious competition was open to all chefs and cooks – professional and amateur and the winner of the New Irish National Dish Final was Joe Clinton, who works with his wife Dee, out of the kitchens at Smuggler's Creek Rossnowlagh, in County Donegal.

Chef Joe Clinton

Two hours were allowed to prepare, cook and present an innovative modern Irish dish, two portions of each, of competitor’s choice.

Local produce had be used in the completion of the dishes, proof of ingredients sourced locally had to be submitted prior to the competition with the chef's competition application. Competitors had to provide all ingredients and service plates.

Joe Clinton's dish consisted of Saddle of Venison with a fresh horseradish & prune cheese, marinated Venison Liver with a wild mushroom stew, mustard seed infused celeriac cream

and an orange flavoured roast beetroot.

The Winning New Irish National Dish created with Wild Irish Venison

Marks were given for creativity, plate presentation and proper professional, preparation, presentation and service of the dishes.

Joe, a long time member of the Irish Culinary Team Leader won the World Professional Irish Stew Championships last year and has been a leading, though sometimes controversial, member of the Panel of Chefs of Ireland for over a decade.

He has been a Multi-winning Gold Medal achiever for many years on the International Culinary Championship Circuit and is recognised as one of the world's top competition-level masters of the culinary arts.

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

The #inishfood Menu in it's Full Glory!

The Saturday evening #inishfood Feast at Harry’s Bar , Donegal, was simply Supreme!

No menu was tendered. Anticipation is an excellent starter!

As the Six Courses of platters were delivered to our tables the serving staff explained, with a wonderfully refreshing enthusiasm, their well-imparted knowledge of the food being provided. (Why all restaurants can't take the few extra minutes that Harry's Bar has done to educate their floor staff on the menu they are serving, I'll never know.) Ultimately, the floor staff is the link between the kitchen and the diner.

We started off with good fresh breads, a rendered porkfat with rosemary and butter.  A tasty selection of four butters was delivered to the table, one of which was hand-made by Imenm with Ella McSweeney as part of a production demonstration earlier in the  day.

First, up came a selection of Pates: A smooth Brawn Terrine, A rough Pork, Prune & Wild Garlic pate and a Chicken Liver Parfait all served with the home baked and toasted brioche & a  cranberry chutney. All delicious and plenty of each to give us all an appetite for what was still to  come.

Harry's Bar has always advocated the use of the fresh fish that comes in off the local fishing boats on a daily basis. The next course was proof of this: Greencastle Scampi in a light  crumb,  Breaded Langoustine on skewers and a Salt Cod Fish Cake with a  simple tartare dip and chunky Lemon wedges. This was accompanied by a little shot glassful of a Langoustine & Cognac Bisque - a wonderful side addition to this sea-to-the-plate course of Donegal Seafood.

This was followed by a Shin of local Beef cooked inside homemade Ravioli and tossed in a celeriac, wild garlic & horseradish cream. Light and lovely, this was a great dish to share with the great company we were in!

Next up in this roll call of #inishfood Honour came the House Dry-Cured Greencastle Pollack served on a lightly spiced sweet Red Pepper sauce and topped with a little dried filo-pastry slice.

With almost 70 food writers, chefs, food-stylists and food producers from all over Ireland in the Restaurant, the style, presentation and delivery of this #inishfood feast was impeccable! 

Our next platter on the table came as a selection of Rare Breed Saddleback Pork from Marshall's Farm in Burt (which is only fifteen minutes from the venue) and Wild locally culled Venison. The Confit of Venison rolled in hazelnut breadcrumbs with amaretto & butternut Squash puree and a beetroot jelly was a melt in the mouth dish combining some distinct flavours into a perfectly balanced mouthful. This was served with a finely sliced carpaccio of Venison Loin, rolled in cumin & cardamon.

The Confit of Shoulder of Pork came with a delicate Cauliflower puree and a slow-roast pork Belly. The most impeccably cooked crackling left most of the diners begging for the secret but Donal's chef Raymond Moran was giving nothing away! To top off this amazing platter of locally farmed meat was some of Jack McCarthy's famous Chocolate, Pistachio & Mint flavoured Black Pudding. The combination of these flavours, through the rich dark pudding, left a taste of true passion on the lips. Genius.

By this stage many of those collected for the event were halfway to Foodie-heaven. The Dessert plate put the icing on this  #inishfood cake! A delicate panacotta flavoured with locally made McDaid's Football Special (a unique fruit-flavoured soft drink) was served with a quenelle of Sligo-based Yeat’s Country Foods cream cheese Cheesecake with white chocolate & Donegal made Tyrconnel Whiskey. Added to this was a Braemar Farm buttermilk Ice cream which rounded the meal and mellowed the palette’s amalgamated flavours.

I have to say congratulations to Donal, Kevin, Raymond, their friends, families and all the extended Harry's Bar and Restaurant Foodie Family for a wonderful evening.

It was certainly one that will be talked about for some time to come!!

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

What a great way to meet some great people! For all of you who couldn't get up to Donegal for the world's first Twitter-based pop-up Food Festival.. don't miss the next one!!

zack.

Donegal County Enterprise Board’s food initiative -March 9th at 6pm in the Silver Tassie hotel, Letterkenny

More of Ireland’s leading food experts on way to Donegal!


Donegal's food businesses are invited to meet and learn from some of the country’s leading food experts who are coming to Letterkenny to explain how local producers, retailers, hotels and restaurants can give their businesses a shot in the arm. The special event, called “Food ... finding your way to the customer”, is being organised by The Food Coast, Donegal County Enterprise Board’s food initiative and takes place on Wednesday March 9th at 6pm in the Silver Tassie hotel. The keynote speaker is James Burke, the former Group Purchasing Manager and board member at Superquinn, who is widely recognised as one of the country’s top advisors on marketing for the food sector. Other speakers will include Mary Ann O’Brien of Lily O’Brien’s chocolates and Alan and Valerie Kingston of speciality food producers Glenilen Farm. The evening will include a free food tasting of the finest Inishowen and Donegal produce and a networking session open to members of the public.


“This is a great opportunity for anyone involved in food production or retailing in Donegal to learn how to boost their business this year” said Danny McEleney, Business Advisor at Donegal County Enterprise Board. “We have secured some of the top names in the Irish food industry to share their insights into growing a successful food business”. Donegal County Enterprise Board is co-funded by the Irish Government and the European Union.


James Burke is Ireland’s leading consultant within the food manufacturing and retailing sectors. He has worked in the fast moving consumer goods (FMCG) area for over 23 years, with much of that time spent at Superquinn. He began in the operations side of the business, before being promoted to head office where he eventually became Group Purchasing Manager and Trading Manager, responsible for a €250 million budget. He was subsequently invited to join Superquinn’s Board of Directors. Since leaving the supermarket chain he has provided strategic and business advice to some of the best known companies in Irish retailing including Aer Rianta International, The Kilkenny Group, the Dublin Airport Authority and Avoca. James will be hosting the special event and will also provide keynote speeches on product innovation and on bringing new products to market.


Mary Ann O’Brien is one of the most successful female entrepreneurs to emerge in Ireland in the past twenty years. Having started Lily O’Brien’s chocolates in her small Kildare kitchen in 1992, she has grown the business into one of the country’s most recognised global brands. The company, which employs more than 100 people, is Ireland’s premier chocolate manufacturer and a leading brand within the UK chocolate category. Lily O’Briens produces 180 varieties of chocolates at a rate of 60 tons per week and exports 80% of its produce. Mary Ann will describe how she developed her business and provide her views on how local Donegal food businesses can boost their growth and profitability.


Alan Kingston’s family had been tending the same small dairy farm for generations when his wife Valerie began making cheesecakes for the local country market in 1997. Since then they have built the Glenilen Farm brand into a thriving business, selling a growing range of products to stores across Ireland and the UK. Alan and Valerie will describe the key steps in establishing and growing their business and share some lessons they think will be useful for local farm producers.


The event, “Food ... Finding your way to the customers” is one of a series of seminars and workshops taking place to mark Enterprising Donegal Business Week 2011, which runs from Monday 7th to Friday 11th March.

For further information about attending this event or other events during Enterprising Donegal Business Week 2011 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 or the Facebook page www.facebook.com/donegalenterprise.

Thanks to Annmarie Doherty at http://www.dohertywhite.com for this Information

Menu Calorie Count Poll

Indian Meal Bread – A taste of the last Century

Indian meal (corn/maize meal) was imported from America around the early 1800's to assist when turnips and potatoes got scarce. During the Famine large quantities were distributed to the hungry. It was also used to feed the chickens and added to turnips, cut by hand on the edge of a scythe, for pigs.

Difficulties in grinding the corn produced poorly refined meal which caused digestive problems to those who had no choice but to eat it. When it was discovered that it really needed to be ground more finely for human consumption, Indian meal became popular in country diets in Ireland. It was made into porridge, pancakes and bread for the household until the early decades of the 20th century.

This, is a simple and light Indian Meal Bread recipe that my grandmother used to make and my own mother made and baked it in a pan with a tight-fitting lid, on the open fire in the kitchen. Turf "mole" was put on the fire to keep it safe at night and the bread would cook slow so we had fresh bread ready in the morning.

Gosh! That sounds like something that happened in the 1940’s but I’m talking about the 1970’s! Then, I guess, this is what traditions are all about…

My Ingredients:

600g self raising flour

1 level tsp baking powder

100g Indian meal

good pinch salt

tbls sugar

125g butter

2 large eggs

35ml olive oil

dash lemon juice

240ml milk

120ml water (approx)

My Method:

Mix the flour and baking powder together and rub in the butter.

Add the Indian meal, sugar and salt and mix well.

Break in the 2 eggs, dash of lemon juice, olive oil, milk and half the water. Mix together quickly and lightly. Add a little more water if you need to.

Pull the dough together in the bowl with a sprinkling of flour and turn it over

Place your bread on your baking tin and gently flatten it down with the palm of your hand. I always use a pizza tin for baking my bread because it works perfectly regardless of the size of the scone! Cut a cross over the top and into the bread. Gently push the knife to both sides as you cut to widen the gap.

Cutting the cross in the top of the bread had nothing really to do with looks. It was done to let the heat into the centre of the bread and to facilitate breaking the bread into pieces that were decent enough in size to take out to the fields or the bog or wherever the men of the house were working that day.

Here on the west coast, one of the traditions was to mark the bread in eight pieces not four. This was true portion control being exercised by the Mammy of the house!!

Put the bread into the centre of a pre-heated oven at 180°C for 40 minutes. (As always drop 10°C for fan assisted ovens.)

If you can get the hang of it 5 minutes before cooking-time is up, take out the bread place a plate or baking tin on top and turn it over. Put it back into the oven to finish. This helps dry out the bottom of the loaf.

The scone should sound hollow to the tap on the base when it cooked.