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 🙂
500g Oat Flakes
125 ml Sunflower Oil
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
- 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.
The Wexford Food Producers Network began life at a meeting in the Brandon House Hotel back in October 2011. We have worked hard together to get the the group to where it is now – we have 24 fab members, we have a strong brand in the Wexford Food Family and we have our website.
The Wexford Food Family is all about working together and supporting each other. We know that if we share information and resources we can all benefit.
Our aim in life is to promote Wexford as a food brand locally, regionally, nationally and even internationally – but we are starting close to home.
The main focus for the group at the moment is developing the Feast of Wexford – this event is going to be an amazing showcase of the best food that county Wexford has to offer. It is also the culmination of months of filming with the production crew for RTE’s Local Heroes, so is quite a big deal for our litttle group.
We are going to keep building on our website and we hope that you will find it useful, interesting and inspirational.