Our Official Supporters

We’re delighted to say that we have lots more Official Supporters of the Wexford Food Family coming on board.

An Official Supporter of the Wexford Food Family is a shop, café, hotel or restaurant that has been nominated by at least 6 of our members for restaurants and 10 for retailers as going out of its way to support Wexford food producers.

Recently, we’ve had Sinnott’s Centra in New Ross, the Talbot Hotel in Wexford and Sugar and Spice in Bunclody who have all been recognised for their valuable support of the Wexford food industry. Thank you guys! SugarNSpiceTalbot

centra

Wexford Food Summit 2017

The Wexford Food Family, the not for profit network of food producers established in 2011 to promote Wexford as a food brand locally, nationally and internationally, is delighted to announce the fourth annual Wexford Food Summit.

Wexford Food Summit 2016

Scheduled for Wednesday 1st March in the Brandon House Hotel, the theme of this year’s Wexford Food Summit is “Ingredients for Sustainable Success.”

The event will run from 08:30 til 12:30pm and be followed by a showcase buffet lunch featuring foods from the members of the Wexford Food Family, specially developed by renowned chef Emmet Maher.

Confirmed speakers so far include Mairead Lavery, editor of Country Living magazine and Artie Clifford, founder and chairperson of Blas na hEireann

A selection of Wexford Food Family members will present case studies, sharing the stories of their successes and challenges including Leigh Kelly of Zaeire Artisan Chocolates and Barbara Sutton of The Bakehouse

Presentations will be followed by a panel discussion including speakers, Tom Banville of the Wexford Local Enterprise Office and Neil Murphy of Glanbia.

This event will be extremely useful to anyone involved in the food business or thinking about starting up a food business. There will be a presentation made to the Wexford Food Champion 2017 at the event and an overview of the Wexford Food Family 2020 Wexford Food Focus strategy document will be presented.

To reserve your place, please email paula@wexfordfoodfamily.com . Tickets to the event are €49 each for non-members and €39 for members of the Wexford Food Family. See www.wexfordfoodfamily.com for more information.

To become a member of the Wexford Food Family, go to www.wexfordfoodfamily.com/become-a-member/

The Wexford Food Summit is kindly sponsored by the Wexford Local Enterprise Office and Wexford County Council.

Official Supporters of the Wexford Food Family

Seven Wexford businesses have been awarded the status of Official Supporter of the Wexford Food Family in recognition of their support for Wexford food producers in the food retail and hospitality industries.

The seven Official Supporters of the Wexford Food Family 2014 are:

The Brandon House Hotel, New Ross

D’Lush Café, Wexford

The Ferrycarrig Hotel

Kates Farm Shop, Clonard

Kelly’s Resort Hotel, Rosslare

Pettitt’s Supervalu

Phelim Byrne’s Séasúir, Wexford

 

Neil Murphy, chair of the Wexford Food Family commented

“We are delighted to be able to give recognition to these wonderful establishments who go out of their way to support Wexford food producers. They know how important it is to maintain a sustainable food industry in the county and they realise the strength of demand amongst customers and visitors to  Wexford for locally sourced foods”

In order to achieve the status of Official Supporter of the Wexford Food Family, each business must be nominated by a minimum of six members of the Wexford Food Family (Wexford Food Producers Network).

All recipients will also be able to use the Official Supporter of the Wexford Food Family logo on their marketing material for the year. It is hoped that this will help to communicate their passion for local foods to their customers and be of benefit to their businesses.

For more information on the Wexford Food Family, Paula Ronan  can be contacted at paula@wexfordfoodfamily.com or on 086 129 4859.

 

 

 

 

 

 

 

 

Homemade Fresh Lemonade Punch by Phelim Byrne

Wexford Chef Phelim Byrne

A sunny recipe from Phelim Byrne

Ingredients

1 cup caster sugar

1 cup water

Juice of 6 lemons

4 cups sparkling water

2 cups ice cubes

Fresh berries if you wish or berry couilis

Method

  • Make a simple syrup from the one cup of sugar and the one cup of water by boiling until it reach’s a syrup
  • Allow to cool
  • Add the juice of the lemons which should be around half a cup and then top up with the sparkling water
  • To serve add berries or juice to your own taste & ice

Avocado, mango and spring onion salad with lime and coriander

1 avocado  1 peach or plum  ½ mango  6-7 mint leaves 2 spring onions sliced   Salt and pepper  Juice of ½ a lemon and ½ a lime   Drizzle of olive oil

  • Mix all the ingredients together and season to taste, keep airtight – can be made one day in advance

Rhubarb Charlotte

kellys_resort_chef_eugene_callaghan_with_michael_ferguson

Renowned chef Eugene O’Callaghan was very good to help us out recently at the Feast of Wexford. Here are the recipes for the dishes he demonstrated at the event – we hope you enjoy making them yourselves – please do let us know how you get on 🙂

Rhubarb Charlotte

Ingredients

8 slices white bread crust removed
100g Crumbs (brioche)
50g Melted clarified butter
500g Rhubarb in 1inch dice
100g Brown sugar
¼ teasp gr. Cinnamon
½ teasp gr. Ginger
¼ teasp gr. Nutmeg
1 orange zested
2 tbsp golden syrup
1 tbsp orange juice

Method

  • Butter insides with clarified butter and dust with cinnamon sugar
  • Line sides only with buttered thin slices of white bread.
  • Season the crumbs with spices and sugar allowing 1/5 weight sugar to rhubarb
  • Layer the charlotte using 3 layers of crumbs and 2 of rhubarb.
  • Gently warm the orange juice & golden syrup before pouring over top and bake at 180 degrees for approx 25 mins or until crispy on outside.
  • Serve with orange anglaise.

Baked Fish Parcels

kellys_resort_chef_eugene_callaghan_with_michael_ferguson

Eugene O’Callaghan shares a delicious fish recipe

Baked Fish Parcels

Ingredients

4 evenly sized fillets of fish (pin & boned)
4 sheets greaseproof
4 sheets of foil
Butter, lemon juice, salt & pepper

The seasoning can take many routes:

  • Lime & Parsley
  • Ginger & lemongrass
  • Chilli & coriander
  • Lemon & basil

Lamb Hot Pot

kellys_resort_chef_eugene_callaghan_with_michael_ferguson

Renowned chef Eugene O’Callaghan was very good to help us out recently at the Feast of Wexford. Here are the recipes for the dishes he demonstrated at the event – we hope you enjoy making them yourselves – please do let us know how you get on 🙂

Lamb Hot Pot
(serves 6)

Ingredients

Two necks of lamb on bone sliced into ½ inch pieces
2 medium onions peeled and sliced
4 carrots peeled and sliced thinly
1 cup light chicken stock
8 medium potatoes sliced thinly
Dash of Worchester sauce
Salt & coarsely ground pepper
2 sprigs thyme
1 bunch parsley

Method

In a pan fry the seasoned lamb pieces until golden brown.
Place a layer of lamb in the base of an oven proof casserole before adding some carrots, followed by onions and then potatoes.
Season as you go along with salt, pepper & thyme.
Now repeat the layers until all the meat & vegetables are used finishing with potatoes on top.
Mix the Worchester into the stock before adding to the pot.
Cover with a lid and bring to a simmer on the stove before cooking in a low to medium oven for 2 hours approximately.
Sprinkle with chopped parsley before serving.

Trio of Free Range Chicken Roscoff

kellys_resort_chef_eugene_callaghan_with_michael_ferguson

Renowned chef Eugene O’Callaghan was very good to help us out recently at the Feast of Wexford. Here are the recipes for the dishes he demonstrated at the event – we hope you enjoy making them yourselves – please do let us know how you get on 🙂

Trio of Free Range Chicken Roscoff

Ingredients

1 medium free range chicken
1 onion
½ carrot
½ stick celery
2 red onions
500 ml ruby port
1 tbsp sugar
100 ml wine
1 sprig thyme
1 bay leaf
250g fresh Spinach or Green cabbage shredded
50g Blue Cheese
½ green courgette
½ cup cream
1 egg white
8 button mushrooms
200 ml brown chicken stock
1 cup creamed potato

Method

As the name suggests the chicken is cooked in 3 different ways so we need to butcher it accordingly.
The drumsticks and wings will be braised in the port “Coq au Vin” Style.
The thighs will be boned out, stuffed with a blue cheese & courgette mousse before been baked.
Finally the breasts will be simply pan fried & finished in the oven.

Butchery/Mise en Place
Remove the legs from the chicken and then cut through the joint between the drumstick and thigh.
Pull the skin off the drumstick.
Cut off the wing tips before removing the breast. Cut the wing part away from the breast meat.
Now we have 2 drumsticks and 2 wings that will be cooked coq au vin style (port, onion, carrot, celery, bay leaf & thyme).

The thigh now needs to be boned out so it can be stuffed with the blue cheese and courgette mousse.  The breasts can simply be pan fried and finished in the oven.

At this stage we have:

A – 2 drumsticks and wings.

B – 2 thighs boned out, stuffed with the blue cheese & courgette mousse before been wrapped in tin foil like a Christmas cracker.

C – The breasts taken off the bone .

Cooking/ presentation

The drumsticks and wings need to be lightly coloured in a pan along with the diced carrot, onion and celery. Then add in the bay leaf, fresh thyme and brown chicken stock. Place in a hot oven for twenty five minutes along with the stuffed thighs which have been wrapped in tin foil.

Meanwhile you can make red onion compote by cooking the red onion, wine and ½ of the port in a wide pot in order to help the liquids evaporate quickly. As the mix dries out you can keep adding small amounts of port in order to achieve deep red onion compote.  The two breasts need to be pan fried and then allow to finish cooking in the oven also.

For presentation

Serve the braised drumsticks/ wings on top of some creamy mash potato.

Remove the foil around the stuffed thighs and cut across each stuffed thigh at an angle, serve with the red onion compote.

Slice each breast in half and serve on top of some green cabbage or spinach.

Briefly toss the button mushrooms and bacon on a pan and serve with the strained sauce from cooking the drumsticks.

Enjoy!

As seen on Neven Maguire’s TV Programme last Wednesday.

 

 

Potato Gratin with Wexford Cheddar & Ham

kellys_resort_chef_eugene_callaghan_with_michael_ferguson

Renowned chef Eugene O’Callaghan was very good to help us out recently at the Feast of Wexford. Here are the recipes for the dishes he demonstrated at the event – we hope you enjoy making them yourselves – please do let us know how you get on 🙂

Potato Gratin with Wexford Cheddar & Ham
(serves 6)

Ingredients

6 Potatoes (Peeled & diced in small cubes)
1 cup cream
1 cup milk
2 slices cooked ham (diced)
75 gr Wexford cheddar (grated)

Method

  • Preheat your oven to 180°C.
  • Gently bring the milk & cream to a boil in heavy based pot.
  • Add in the diced potato along with salt & pepper as required.
  • Bring back to a simmer stirring occasionally
  • Ladle about ½ of the creamy potatoes into an oven proof dish, sprinkle with the ham & half of the cheese.
  • Pour the remaining potatoes over the first layer & finish off by sprinkling the rest of the cheese over the top.
  • Finish cooking the gratin in the oven (approximately 30 minutes).
  • Serve with either a roast of your choice or a mixed leaf salad.

Kelly’s Granola

kellys_resort_chef_eugene_callaghan_with_michael_ferguson

Renowned chef Eugene O’Callaghan was very good to help us out recently at the Feast of Wexford. Here are the recipes for the dishes he demonstrated at the event – we hope you enjoy making them yourselves – please do let us know how you get on 🙂

Kelly’s Granola
(20 servings)

Ingredients
500g Oat Flakes
125 ml Sunflower Oil
200g Honey
250g Dried Fruit (Choice of Cranberries, Cherries, Golden Raisins, Apricot, Banana)
25g Coconut (desiccated)
100g Chopped Nuts (Cashew)
100g Almonds (flaked)
100g Sunflower Seeds
100g Pumpkin Seeds
1 teasp Vanilla Extract

Method

  • Preheat oven 150°C (300ºF) Gas Mark 2
  • Heat oil, honey and vanilla extract until warm and keep to one side.
  • Mix all ingredients well in bowl except dried fruit.
  • Add the warm honey & oil mixture and stir well until evenly mixed.
  • Allow to cool before adding dried fruit.
  • Store in air-tight container.
  • Spread out in large trays and bake until golden brown (approx 20 minutes).
  • Stir in the oven so to brown evenly (approx every 5 to 10 minutes).

Serving ideas: can be served with yoghurt or cold milk.