How to prepare a 'stress-free' Christmas Dinner

The LYIT 'Chef Academy' will launch this evening (15th December) across all LYIT social media platforms. The 'Chef Academy' will launch with a live stream video from Tim Dewhirst, LYIT Culinary Arts Lecturer and also, Nicola Dunnion, Head of Department of Tourism & Sport on the link below. 

The LYIT 'Chef Academy' aims to spotlight careers and opportunities available in the Culinary Arts industry. Over the coming months, LYIT's 'Chef Academy' will showcase cooking demonstrations in the state-of-the-art Killybegs facilities. 

Also, the LYIT's on-campus restaurant, in Killybegs, will offer fine dining menus at reduced rates and a targeted educational promotional campaign will begin in post-primary schools across Donegal. 

Additionally, as part of the programme, students enrolled at the Killybegs campus will have the opportunity to enter cookery competitions in 2022. 

The main purpose of the ‘Chef Academy’ is to spotlight a career in Culinary Arts. This evening at 7pm, Tim Dewhirst, LYIT Lecturer in Culinary Arts, will be live from LYIT's professional kitchen and will provide a cooking demonstration on 'How to prepare a ‘stress-free’ Christmas Dinner'. 

This is one of many videos to come from LYIT’s ‘Chef Academy’. We hope you enjoy this helpful guide from the very experienced and talented chef, Tim Dewhirst. 

Tonight's live stream will showcase "How to prepare a 'stress-free' Christmas Dinner". 

Chef Tim will show you how to prepare all aspects of the Christmas Dinner, in a stress-free way!

And you can watch it LIVE TONIGHT at 7pm on YouTube at this link: 

https://www.youtube.com/watch?v=RWVkKPCPBkU 

Enjoy!

Hasselback Potatoes with Pestle + Mortar Green Pesto & Bacon

Pestle + Mortar Sauces, part of Galmere Fresh Foods based in Galway who have been in business for over thirty years, have brought out a range of Pestos using 100% Irish grown Basil. They sent me a couple of samples and I must say, they really are delicious!

Planted in May 2021 and harvested by hand, their Pestos are bursting with this Bord Bia Origin Green approved fresh basil flavour. Their basil requires no pesticides and is extremely fresh due to on-site cultivation, providing us a minimal carbon footprint and year-round access to Irish basil. Pestle + Mortar Award Winning Green Pesto is made fresh in Galway, with hand-picked Irish grown basil and sweetened with mature Irish cheddar and Grana Padano cheeses.

The company have recently paired up food stylist Jennifer Oppermann, to create a selection of simple but tasty recipes that highlight how tasty this time-honoured simple sauce can be! I'm going to share with you their recipe for Hasselback Potatoes with Green Pesto. Quick and easy to make, this tasty traditional Swedish side dish is crispy on the outside and tender soft on the inside. They are are similar to potato crisps but the slices are still all attached to the base of the potato. 

Hasselback Potatoes with Green Pesto & Bacon

Ingredients:

• 12 Small to Medium Potatoes, Maris Pipers Work Well
• 2 Tablespoons of Olive Oil
• ½ tsp. Paprika
• 80g Bacon Lardons Finely Sliced
• ½ Tub Pestle + Mortar Green Pesto
• Salt & Pepper to Taste
• Basil, Parsley or Thyme to Garnish

Method:

1. Pre-heat the oven to 180°. Cut a thin lengthwise slice off the bottom of each potato, so that it stays flat on your chopping board – this makes it easier to slice the potatoes.
2. Lay two wooden spoons, or chopsticks, on either side of the potato, lengthwise, so that as you’re slicing, you don’t slice all the way through, it should look like a concertina. Repeat this process with the potatoes until they are all sliced.
3. Place the potatoes on a baking tray and drizzle them in olive oil, paprika and sea salt. Put the tray in the centre of the oven and cook for 50 to 60 minutes until the potatoes are golden brown. Baste them with the oil halfway through cooking. Check them with a knife to see if they are fully cooked.
4. Heat a pan and add the lardons, cook evenly until golden, pat them with kitchen towel to remove any excess grease and set aside.
5. Remove the roast potatoes from the oven and arrange them in a serving dish. Sprinkle the lardons over the top and drizzle the pesto over the potatoes. Garnish with fresh herbs if you wish and serve immediately.

The Pestle + Mortar range is available in the refrigerated section of selected Tesco Ireland stores, Spar Shops and in Joyce's of Galway. 

You can check out more of their recipes at https://pandmsauces.com/recipes/

Zack

New Eco-Friendly Heinz Beans packaging design by four Irish Artists will remove 30 tonnes of plastic from Irish supermarkets

Heinz, in Ireland, has partnered with four well-known Irish artists from each province on some beautiful limited-edition designs of their new eco-friendly packaging, which will remove 30 tonnes of plastic from Irish supermarkets. 

The exclusive designs are available on Heinz Beanz multipacks from heinztohome.ie now and all proceeds will go to their charity partner Barnardos!

The four artists: Fatti Burke; Linda Fahrlin; Jacky Sheridan, and Fuchsia Macaree each represent an Irish province – Munster, Connacht, Ulster and Leinster respectively.

With magical beanstalks, cute smiling beans, a homage to the country’s much-loved ‘Cowboy Supper’, and beautiful illustrations of Ireland’s landscape, the limited-edition designs are sure to be a hit with loverz of Heinz Beanz.

The beautiful limited-edition designs celebrate Heinz’s move to replace the traditional plastic shrink wrap packaging with the new Eco-Friendly Sleeve Multipack across all its Beanz, Soups and Pasta multipacks in Tesco.

Each of the four designs also reveal quirky stats about baked bean consumption in that province. For example, did you know that over 50,000 people from Leinster have put baked beans in a smoothie?!

100% of proceeds from each €4 multipack will go towards Heinz Ireland’s official charity partner, Barnardos Ireland, helping them to transform the lives of vulnerable children who are affected by adverse childhood experiences.

Elaine McCague, Senior Commercial & Marketing Manager, Heinz Ireland said: 

“Our new Eco-Friendly Sleeve uses no glue, the paperboard is fully recyclable and comes from sustainably managed forests. Best of all, rolling it out will result in the removal of 30 tonnes of plastic from Ireland’s supermarket shelves every year. It comes as part of Heinz’s global pledge to aim to make 100% of our packaging recyclable, reusable or compostable by 2025.

“The artists were given free reign and creative freedom to bring the iconic Heinz Beanz colours and iconography to life in a way that remained true to them, and the results are absolutely outstanding. It confirms what we already know; there is a huge wealth of talent in Ireland, and we’re so proud to be showcasing that on our new Eco-Friendly Sleeve."

Mary Gamble, Director of Fundraising, Marketing and Retail at Barnardos Ireland said:

“Barnardos is delighted to see this exciting and creative campaign launch across Ireland, with all proceeds from the Heinz new eco-friendly multipack sleeve directly supporting our services. Barnardos sees the extreme challenges facing vulnerable children and families all the time, and even more so at Christmastime. We encourage everyone to pop onto Heinztohome.ie to purchase the new Heinz eco-friendly multi pack so that you can help us to continue to be there for those in need over the weeks and months to come.”

The limited-edition multipacks are on sale via www.heinztohome.ie now, with the standard Eco-Friendly Sleeves being rolled out across all Heinz multipacks in stores during November.

Irish Food Writing Award Winners 2021

 The inaugural Irish Food Writing Awards were held this evening (Wednesday 10th November) in Fallon and Byrne in Dublin city centre, with a later reception hosted by the Merrion Hotel in their Cellar Bar. 

Over 200 entries across 16 categories were received from Irish food and drink journalists, writers, bloggers and photographers from throughout the island of Ireland. Nine of twenty seven international judges (which included Rene Redzepi from Noma in Copenhagen, food broadcaster Jay Rayner and Tom Parker Bowles) attended the awards event, travelling to Ireland with the support of Tourism Ireland.

Irish Food Writing Awards founder, journalist Suzanne Campbell, said “this is the inaugural awards for journalists and food writers in Ireland to award and push for high standards in food writing and food media. We were overwhelmed with the amount of entries, the quality of the international writers who wanted to be involved as judges and our sponsor companies without which the awards wouldn’t have happened. Myself and a colleague Paul O’Connor set this up just this year; it’s a non-profit enterprise, and seeing the joy on peoples’ faces tonight at the awards was worth all the planning and changes we had to make because of the pandemic. It has been a tough eighteen months for the food sector and for journalists so this is a lovely way to acknowledge the hard work of writers and food media”

 

Irish Food Writing Award Winners

 

Food Podcast Award winner – Spice Bags Podcast from Dee Laffan, Mei Chin and Blanca Valencia

This award is sponsored by Safco Fine Foods and judged by BBC radio broadcaster on food and drinks Nigel Barden.

 

Writing on Sustainability in Irish Food Award – winner: Michelle Darmody for work in The Examiner

This award is sponsored by the National Dairy Council. The work submitted for this really important award was judged by Rene Redzepi, chef and founder of Noma restaurant in Copenhagen and Sustainability food and travel writer Catherine Mack

 

Restaurant Writing Award – winner: Joe McNamee for work in The Examiner

This award is sponsored by Fallon and Byrne. Judged by Tom Parker Bowles and Xanthe Clay.

 

Food Photography Award

This award was sponsored by Hussey Veg and this award has two categories both of which were judged by Conde Nast photographer Joann Pai.

Professional category winner – Al Higgins

Amateur category winner – Rosie Morgan

 

Online Writing Award winner – Caroline Hennessy for www.Bibliocook.com

This award is kindly sponsored by Pestle + Mortar. UK food broadcaster Andy Clarke judged these entries and was looking at not just blogs but also twitter, instagram and how the writers used social media platforms

 

Writing on Irish Food Producers Award winner: Katy McGuinness for work in the Irish Independent

This award is sponsored by Aldi Ireland who work with small Irish food producers through their Grow with Aldi programme. The judges on this category were Mark Hix and German based food writer Christie Dietz

 

Investigative Writing on Food Award winner: Niall Sargeant for work published in Noteworthy.ie

This award is sponsored by Drummond House Garlic. These entries were judged by UK food journalist Joanna Blythman

 

Emerging Voice in Irish Food Writing Award winner: Maeve L’Estrange for work published in the Dublin Inquirer

This is a really important category as it is to reward newer voices in Irish writing on food and drink. We teamed up with the members of the Irish Food Writers Guild on this award who judged it

 

Cookery Writing Award winner: Lilly Higgins for work in the Irish Times

Sponsored by Ardkeen Grocer - The judges of this award were Trish Deseine and French Elle Magazine writer Esterelle Payany 

 

Wine Writing Award winner: Aoife Carrigy – The Irish Independent

Sponsored by Whelehans Wines and judged by Fiona Beckett and Marie-Dominique Bradford of Trois Fois Vins in Paris

 

Spirits Writing Award winner: Oisin Davis for work published in Food and Wine Magazine

This award was sponsored by Powerscourt Distillery and judged by food and drink writers Colman Andrews from New York and Rachel McCormack from Scotland

 

Beer Writing Award winner: Breandan Kearney for work published on Good Beer Hunting

The aim of this award is to encourage and popularise more writing on beer in Ireland. It is sponsored by Bru Brewery and was judged by drinks writers Robb Walsh and Richard Croasdale from UK beer magazine “Ferment”.

 

Food Writing Award winner – Corinna Hardgrave

This award is sponsored by Bord Bia and was judged by American food author Adrian Miller and British author and food writer Sophie Grigson

 

Writing on International Cuisines in Ireland winner Mei Chin for work in The Irish Times and The Times (UK) newspapers

Sponsored by the Irish Curry Awards and judged by British food writer Anjula Devi

 

Magazine or Food Supplement Award winner: Food and Wine Magazine

This award is sponsored by Invest NI was judged by UK food writers Charlotte Pike and Claire Finney

 

Outstanding Achievement in food and drink writing award.

This award was presented posthumously to wine writer and broadcaster Tomás Clancy. It was accepted by his wife Claire Kearney and sons Tomas and Liam Clancy

Sponsored by James Whelan Butchers

 

Cookbook of The Year Award winner: “FX Buckley the Dublin Steakhouse” by Katy McGuinness and Stephen Buckley

Sponsored by Gather &Gather and judged by Jay Rayner and Dr Annie Gray of BBC Radio 4’s The Kitchen Cabinet

 

The awards, established by Suzanne Campbell with Paul O’Connor, are kindly sponsored by The National Dairy Council, James Whelan Butchers, Aldi Ireland, Whelehans Wines, Pestle + Mortar Sauces, Bord Bia, Brú Brewery, Drummond House Farm, Safco Fine Foods, Invest Northern Ireland, Powerscourt Distillery, Gather & Gather, Hussey’s Fruit and Vegetables, The Irish Curry Awards, Ardkeen Quality Food Store and Fallon & Byrne. Also kindly supported by Tourism Ireland and hotel partner The Merrion Hotel. 

The Irish Food Writing Awards were established to recognise and celebrate the high quality of food and drink writing from throughout the island of Ireland, across print, broadcast and online.

I was a Finalist, no win tonight! But it was great to meet up with good food people again! 

1st ever Irish Food Writing Awards takes place tonight

International chefs and food writers fly in to Dublin this week for the inaugural Irish Food Writing Awards. Chef and broadcaster Mark Hix, the Guardian's wine critic Fiona Beckett, US food author Adrian Miller and several more international writers are visiting Dublin to take their seats at the Irish Food Writing Awards which are taking place in Fallon and Byrne, followed by the Merrion Hotel tonight, Wednesday 10th November. 

Suzanne Campbell and Paul O'Connor who founded the Irish Food Writing Awards 

The international guests are part of a twenty seven strong judging panel which include some of the world's top names in food and drink such as Rene Redzepi from Noma restaurant in Copenhagen, broadcaster Jay Rayner and The Telegraph's restaurant critic Tom Parker Bowles. The judges reviewed over 200 entries to the Irish Awards which were established this year to reward excellence in Irish food and drinks writing, podcasts, online content and photography. Journalists from the Irish Times, Irish Independent, Sunday Business Post, The Examiner, The Farmers Journal, Image Magazine and Food and Wine magazine have all entered the awards in categories ranging from "Restaurant Writing", "Writing on Irish Food Producers" and awards for writing on wine, spirits and beer.  

The winners will be announced tomorrow evening, Wednesday 10^th November with regular updates on twitter with the hashtag #IFWA21. An award will also be given for Outstanding Contribution to Irish Food & Drink Writing, and the Irish Cookbook of the Year has been chosen by Jay Rayner and Annie Gray from the BBC's Kitchen Cabinet programme.

The awards, established by Suzanne Campbell with Paul O’Connor, are kindly sponsored by The National Dairy Council, James Whelan Butchers, Aldi Ireland, Whelehans Wines, Pestle + Mortar Sauces, Bord Bia, Brú Brewery, Drummond House Farm, Safco Fine Foods, Invest Northern Ireland, Powerscourt Distillery, Gather & Gather, Hussey’s Fruit and Vegetables, The Irish Curry Awards, Ardkeen Quality Food Store and Fallon & Byrne. Also kindly supported by Tourism Ireland and hotel partner The Merrion Hotel.

The Irish Food Writing Awards were established to recognise and celebrate the high quality of food and drink writing from throughout the island of Ireland, across print, broadcast and online.  In all categories, entries were accepted from the nominees themselves, or by a third party and were open to writers, journalists, bloggers and photographers.

I'm a finalist in the Online Writing Category and I'm looking forward to seeing many colleagues I haven't seen in almost two years! Wish me luck! 

Keep an eye on the awards on Twitter at @Irish_Writing #IFWA21

Insta @IrishFoodWritingAwards

The Ultimate All Ireland Sandwich with Ingredients from all 32 Counties!

Following a competition run by Heinz Ireland and held during this summer to design the Ultimate All Ireland Sandwich, the public nominated their favourite locally made foods and fillings and the final recipe has just been announced!

With the final fillings chosen by David Adams, Head of Heinz Ireland and Dee Laffan, food writer and presenter, the 32 Winners of the Heinz [Seriously] Good Mayonnaise All-Ireland Sandwich Competition Ingredients have been released just ahead of the All-Ireland Football Final, being held this Saturday 11th September!

And the Winning Ultimate All Ireland Sandwich Fillings are:

1. St. Tola Divine, a spreadable version of the award-winning goats cheese representing Co. Clare
2. Gubbeen Farmhouse Cheese, representing Co. Cork
3. Sourdough bread from Emilie’s Bakehouse, representing Co. Kerry
4. Irish butter from Glenstal Foods, representing Co. Limerick
5. Mature Cheese and Red Onion crisps from O’Donnells Crisps, representing Co. Tipperary
6. Blaa from Walsh’s Bakehouse, representing Co. Waterford
7. Cheddar from Coolattin Cheddar, representing Co. Carlow
8. Cucumbers from Welgro Produce, representing Dublin
9. Chilli jam from Gibney’s Preserves, representing Co. Kildare
10. Smoked trout pâté from Goatsbridge Trout Farm, representing Co. Kilkenny
11. Microgreens from Edmundburry Greens, representing Co. Laois
12. Honey roast ham from Herterich Artisan Meats, representing Co. Longford
13. Sourdough bread from The Home Bakery, representing Co. Louth
14. Organic lettuce from Meade Farm, representing Co. Meath
15. Shaved New York-style pastrami from Carrolls of Tullamore, representing Co. Offaly
16. Turkey slices from Green Farm Fine Foods, representing Co. Westmeath
17. Tomatoes from Wexford Tomatoes, representing Co. Wexford
18. Salami from Guastalla, representing Co. Wicklow
19. Smoke roasted organic salmon from North Coast Smokehouse, representing Co. Antrim
20. Onion jam from Burren Balsamics, representing Co. Armagh
21. Drumlin garlic cheese from Corleggy Cheeses, representing Co. Cavan
22. Crispy onions from Scotts Crispy Onions, representing Co. Londonderry
23. Wild Irish tuna from Shines Seafood, representing Co. Donegal
24. Black garlic butter from Abernethy Butter, representing Co. Down
25. Fresh free range eggs from Cavanagh Eggs, representing Co. Fermanagh
26. Mushrooms from Monaghan Mushrooms, representing Co. Monaghan
27. Bresola from Ispini Charcuterie, representing Co. Tyrone
28. Salad leaves from An Garraí Glas, representing Co. Galway
29. Boxty from McNiffe’s Bakery, representing Co. Leitrim
30. Sea salt from Achill Island Sea Salt, representing Co. Mayo
31. Sundried tomatoes from Ballagh Farm Shop, representing Co. Roscommon
32. Hummus from Sweet Beat, representing Co. Sligo

And all held together with dollops of Heinz [Seriously] Good Mayonnaise!

Here's our good buddy and Ingredients judge Dee Laffen with the finished Ultimate All Ireland Sandwich!

I think I'm gonna have to make one of these for Sunday to watch the match with!!!

Zack