We were delighted to take part in the inaugural Irish Refugee Food Festival which took place across 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.
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. We 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. 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.
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.
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.
Great fruit for a great Cake…
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.
Here’s a recipe for a simple, but really delicious Christmas Cake. Please call us on 094 9286072 or mail us to firstname.lastname@example.org at the delicatessen if you have any specific questions on our stock of fruit.
– 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
– 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
– 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).
Last Sunday the 15th October the St.Joseph’s TY class took over the deli on Spencer Street for their annual Bake Sale to raise funds for their Home Ec. Dept.
The girls were busy prepping on Friday and were up early on the Sunday morning baking a dazzling array of cakes and bakes for their Sun-day sale.
Coffee walnut slices, lemon cakes, cookies, apple crumbles and brownies were just some of the cakes on offer.
As soon as we opened the doors on Sunday at 12 the girls were busy wrapping and selling their cakes. All cakes were sold out by 3pm!
Special thanks to the TY teachers and to our own baker Derek for organising ingredients and getting the girls all set up for their sale. And of course thanks to all who came along to support the students on the day.