Refugee Food Festival

RFF 10

RFF 10We were delighted to take part in the inaugural Irish Refugee Food Festival which took place RFF 5across the country throughout June.  The festival was the brain-child of Mayo woman Lisa Regan and Jess Murphy from Kai in Galway and saw 15 different restaurants in Ireland open their doors to chefs and bakers with refugee status, or refugee applications under consideration, allowing them to showcase their skills and share their culinary heritage.RFF 4

As part of the festival, Mabel joined us for 2 days cooking during the week of the week of June 18th. Originally from Cameroon, Mabel fled the West African nation in 2013 and is now based in Sligo. RFF 2We loved having Mabel share her wonderful recipes with us and we featured some of her wonderful dishes in our cafes and deli over the week. The Beef and Peanut stew went down really well as Wednesday’s hot pot, and those who attended the ‘Slow Food Mayo’ talk that same night loved  her canapés including the fried Plantain.RFF 7 Mabel also worked with Javier in New Antrim street and together, they developed a delicious Cameroon inspired sharing board for our Friday night supper. We also served some delicious Irish Mackerel, marinated in Mabel’s chili marinade that our customers loved.RFF 9

If you’re spending anytime in Sligo this summer, keep an eye out for the ‘Global Kitchen’ project which is run by Mabel, Binta and some other great cooks. They do pop ups at different venues including the Model Arts Centre, and hope to take the kitchen on the road nationally in 2019.RFF 1

Thanks to Lisa and Jess for including us and the introduction to the lovely Mabel. We’re already looking forward to next year’s festival.

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Wild Garlic Weekend April 12th-14th

wildgarlicOur annual homage to one of our favourite ingredients. Ramsons, wood garlic, wild garlic; call it what you will, Allium ursinum is a forager’s delight and one of the best natural ingredients around at this time of year. It’s hard to pin down it’s exact season, but the plant is often to be found in abundance around damp woodlands from around mid March until the end of May. Unlike the usual variety of garlic, the wild stuff is prized for it’s leaves rather than it’s bulb. It’s flowers are also edible, but are more often used raw in salads(or delicious if pickled!). It’s distinctive and herbaceous aroma is somewhere between a scallion and normal garlic, and this subtlety makes it incredibly versatile.

Be careful when foraging yourself – it looks a bit like the poisonous ‘Lily of the Valley’ plant. For positively identifying wild garlic, a quick grind of the leaves between the fingers should reveal a garlic like smell.

demo1We’ll be starting our weekend on the Thursday with a ‘Spring Flavours’ (part 3) cookery demo. We’ll be covering some recipes featuring Wild Garlic , but also celebrating some other great seasonal ingredients such as Sprouting Brocolli, Spring Cabbage, Rhubarb and a shoulder of local lamb. The evening includes all notes, a light supper and a glass of wine and tickets are priced at €35. If you’d like to come, please call our delicatessen on 094 9286072.

wild-garlicOur Café menus will be also feature plenty of Garlic with delicious specials at our Friday night supper in New Antrim Street (Book on 094 9023376) as well as dishes like Friendly Farmer Chicken Kievs, Andarl Pork with Wild Garlic stuffing, Fishcakes with poached eggs and wild Garlic hollandaise and our own hot Dog – the ‘Madra Rua’, with local champion sausage maker Sean De Burca’s Wild Garlic bangers! Our shop will also be stocking wild garlic flavoured breads, soups, pestos, tarts and mayo to take home.

 

Here’s a recipe from our forthcoming cookery demo…
Wild Garlic Soda Bread

450 g plain white flour
1 level teaspoon of salt AND bread soda, sieved into flour
400 ml buttermilk
Handful of wild garlic leaves

Method

Sieve all dry ingredients in to bowl.
Lightly blitz the wild garlic into the butter milk, and add to the dry ingredients.
Use your hand to lightly mix the ingredients until they just come together, and spill out on to floured counter.
Shape into one ball or several small ones for savoury scones, and put onto a lightly floured baking sheet.
Put into hot 220 degree oven for 10 minutes and then down to 190 for approx. 30 mins.

Have a slightly warm slice generously coated with some Cuinneog butter.

 
 

Great fruit for a great Cake

Christmas Baking

Great fruit for a great Cake…IMG_8108

This time of year, our Delicatessen is brimming with a selection of Christmas dried fruit. Imported from around the world by Peter Ward’s Country Choice store, we’re currently stocking organic Californian raisins, Australian 5 crown sultanas, Italian amarena cherries and other exceptionally good quality fruit for giving your Christmas cakes, plum puddings and mince pies extra luxurious flavour. If you’re going to put the time aside to do your own Christmas baking, it’s worth getting your hands on some great quality fruit.

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Here’s a recipe for a simple, but really delicious Christmas Cake.  Please call us on 094 9286072 or mail us to caferuadeli@caferua.com  at the delicatessen if you have any specific questions on our stock of fruit.

 

 

Recipe          ingredients

– 8 oz butter
– 8 oz soft brown sugar
– 4 eggs
– 10 oz flour
– 1 1/2 lbs of dried fruit
(Use a mix of Leixa raisins, 5 Crown Sultanas, Chilean golden raisins and soak in few tablespoons of brandy for 24hrs)
– 3 oz Chopped almonds
– 3 oz chopped peel
– 1 oz cherries

dried fruit

dry ingredients     nuts!

Method  other bits!
– 9” tin lined with baking parchment and a paper collar on outside of tin, and preheat oven to 150 C

– Cream butter and sugar
– Add eggs slowly
– Add flour
– Add fruit and nuts

TIP:  

– Contents into tin and bake at 150* for 1 hour turn heat down to 140* for 2-21/2 hours

– Allow to cool, and keep in air tight container.

– Add a little brandy weekly to help cake mature, and wrap cake in both parchment and cling film after each ‘dosing’ (‘brandy wrap’).

– Your cake should be ready and delicious to eat after 3 weeks (and if you can stretch it to 5 weeks, even better).

voila!

 
 

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