Fry day

Fry-day

As part of NI Year of Food and Drink 2016, I attended breakfast at The Europa Hotel this morning. The breakfast took part in the Penthouse Suite on the 12th Floor of The Europa and we were the guests of Dr Howard Hastings.

The format of the morning was coffee with the suppliers then a demo by chef Paula McIntyre, before tucking into our fry and then networking. I spoke to Ken and Jason from Carnbrooke Meats who supplied the sausages, Hannans Butchers who supplied the bacon, Hugh from Gracehill Fine Foods (black and white pudding), Stephen from Malachy Mushrooms, Bob the tomato man, Dr Hastings and Joris Minne to name but a few.

Paula demonstrated how to make Indian Soda bread (made with polenta), slim soda bread, potato bread with bacon fat and apple potato bread. She cooked all this on a well seasoned 150 year old cast iron griddle, which was heated on high for 10 minutes and then heat reduced for cooking. The resultant breads tasted fantastic and I must stress in an Ulster Fry should NEVER be deep fried!!!

The main brekkie was preceded by apple juice from the McCann Family, Clandeboye Estate Yoghurt with strawberry compote and topped with granola a la Crawford's Foods, White's porridge (with a splash of Bushmills or honey). There was tea (Punjana from the Thompson Family), Bewleys coffee and milk from the McDowell Farmview Dairy, to help wash it down with.

For the piece de resistance we had fried egg (Clements Eggs), special sausage of pork,Armagh Bramley apple and black pudding, bacon, mushroom, tomato and soda and potato bread . The egg was perfect-bright yellow yolk, sausage was meaty, succulent and tasty, bacon was pure bacon-no white residue, white and black pudding was best I've tasted-not oily,chewy but melt in the mouth texture. The tomato was sweet and mushroom was not overly wet. The potato and soda bread was amazing. I had the brown toast (Irwins) which was tasty and not too dry. Margaret Cooper from Donaghadee supplied the preserves which worked very well with the toast and coffee. The Hastings Hotels Group do actually produce a handy wee booklet which explains where the breakfast is sourced.

I really could not fault the breakfast. The portion size was perfect, it was all perfectly cooked and used all local products. So I would dearly say that if you have not tasted one of these superb brekkies, please make sure you do so in the near future.

Solo Tapas launch

My wife and I are at Solo Restaurant and Cocktail bar for the launch. On arrival there was fresh sangria, followed by tapas of seafood paella and chill chicken with garlic bread. This was followed by a selection of desserts. Then the night was taken over by the talented band and Salsa dancers followed by DJ. A great night......and it's still going on. Make a bee line down to the new Solo!!

Chicken and prawns

I cooked some chicken tikka and prawn pickle today using the finest fresh chicken and cooked frozen prawns from Lynas foods. 

For the prawn pickle, I fried off ginger, garlic, spring onions, fresh red Chillies, salt, pepper and achaar masala (achaar is pickle and I made the masala out of a number of different spices-trade secret!!!). I then added the frozen cooked prawns (400 g) and simmered. The pickle was then chilled and ready to eat!!

For the chicken tikka I marinaded two diced chicken breasts using tandoori masala last night. I only added masala to the chicken ie a dry rub. I refrigerated over night. The chicken was cooked for 20 minutes in a pre heated oven at 200C.

Note the red colour of the marinated chicken and the orange colour of the cooked chicken. This is a good indication that there is no artificial food colouring.

Now it's a case of enjoying!!

Breakfast January

Been asked to share this 

ON BEHALF OF TOURISM NORTHERN IRELAND

 

NORTHERN IRELAND TUCKS IN TOBREAKFAST MONTH!

And don’t forget Ulster FRYday on January 29!

 

Tourism Northern Ireland is kicking off the Year of Food and Drink 2016 how everyone in NI should start their day, with breakfast.

January 2016 is Breakfast Month and according to Tourism NI, Northern Ireland is simply brimming with great places, including hotels, B&Bs, cafes and restaurants, that all serve delicious, locally produced food that will satisfy your taste buds and set you up for a fun day trip or relaxing short breakto one of NI’s great tourist attractions or destinations.

Rachel Quigg, Communications & Destination PR Officer at Tourism Northern Ireland explains why everyone should tuck in to Breakfast Month:

“Northern Ireland’s dedicated farmers, talented food producers and creative artisans have been using our unique fields, rivers and lakes to make world-class food, for centuries.  And breakfast, hailed as the most important mealof the day, features some of NI’s finest produce including Abernethy Butter which is churned by hand in Dromara, Annaghmore Mushrooms, Kennedy bacon, White’s Oats – I could go on!”

Breakfast lovers take note as January 29 is Ulster FRYdayand Tourism NI wants everyone in Northern Ireland to send in photos of themselves enjoying breakfast.

Rachel continued:  “We want to end Breakfast Month on a high with a delicious celebration of Northern Irelandfavourite, the Ulster Fry with Ulster FRYday.  We will be asking absolutely everyone, businesses as well as individuals, to post photos online of their breakfast using hashtag #ulsterFRYday, in order to win a great prize.  So tell your friends, work colleagues, schoolmates and family to take a snap of their breakfast and share it on social media to join in the fun.”

Tourism Northern Ireland has listed some of the key events happening around Northern Ireland for Breakfast Month as well as some local delicious products to try. 

Tasty Events!

Farmhouse Breakfast Week, January 24 – 30 2016. The Farmhouse Breakfast Week campaign raises awareness of the benefits of eating a healthy breakfast and demonstrates the wealth of wonderful breakfast produce available around the country. 

Ulster FRYday, January 29 2016. This day is a celebration of the much-loved Ulster Fry!  Everyone has their own take on the Ulster Fry – some people love beans whilst others must have mushrooms, fried egg versus scrambled egg - so this is a chance for individuals and business owners to upload pictures of how they enjoy their Ulster Fry.  So whether you cooked it yourself or you have been served it at a hotel, B&B, restaurant or café, take a snap and share it online using the hashtag #ulsterFRYday and include @DiscoverNI.

Breakfast at Hastings Hotels – Hastings are offering gourmet all day breakfasts at each of their 6 hotels throughout January.  Guests can already avail of a choice of tasty breakfast options but Hastings Hotels is taking this one step further and for one month only people will be able to enjoy breakfast all day long. Two Gourmet All Day Breakfast Specials have been introduced and are available for only £10 every day from 12pm. Made using only the very best of local produce, enjoy the Armagh Apple Potato Cake with a Gracehill Black Pudding Sausage, Moyallon Dry Cured Streaky Bacon, Clements Poached Egg and Homemade Ketchup or a Mini Northern Irish Soda Bread with Poached Egg, Glenarm Smoked Salmon and Hollandaise Sauce.  

Winterfell B&B, The Cuan, Strangford Village, Co Down. The Cuan is offering an authentic Winterfell breakfast of hot bread, butter and honey, blackberry preserves, bacon, eggs, cheese and a pot of mint tea. Enjoy Dinner, B&B from only £84.95.

The Big Breakfast at the Elk, The Elk, Toome, Co. Antrim, January 30, 8am – 12pm. As part of NI Year of Food and Drink 2016, The Elk are holding a Big Breakfast where people can come along and enjoy a delicious freshly prepared and locally sourced breakfast and in return they will be asked to give a small donation to Chest Heart and Stroke NI. 

 

Where to eat breakfast?

If you are thinking of taking a short break or heading out for breakfast with friends and family somewhere in Northern Ireland during Breakfast Month then take a look as this menu which features some excellent places where you can tuck into a hearty breakfast in beautiful surroundings.

If you are heading to Co. Antrim home of the stunning Causeway Coast, visit Ballygally Castle, Ballygally, Beechmount Farm B&B, Muckamore or pop into The French Rooms in Bushmills who all serve delicious breakfasts.

 

When in Co. Armagh, which is known for its historic cathedrals, try the Armagh City Hotel, Orchard House B&B or the Moody Boar for some memorable food to help kick start your day. 

 

Co. Down is renowned for stunning mountainous views and is home to a host of tasty places for breakfast including the Slieve Donard Resort & Spa in Newcastle, Seaview Guesthouse in Rostrevor and Quails at the Gallery in Banbridge. 

 

If you are heading to Co. Fermanagh for a weekend break then you are sure to experience a delicious breakfast in the Lough Erne Resort, Enniskillen, Dromard House, Lisbellawor the Crowes Nest Enniskillen. 

 

Before exploring some of the many attractions available inCo. Derry~Londonderry such as the Peace Bridge or the historic City Walls, enjoy a hearty breakfast in the Everglades Hotel, Number 8 Guesthouse, City of Derry Hotel or Lost andFound Brew Bar, Coleraine. 

 

Visitors to Co. Tyrone will find a wide range of tourist attractions to visit such as the Ulster American Folk Park and the Sperrin Mountains. You will also find lots of places to enjoy breakfast such as Corick Country House in Clogher, The Laurels B&B Lodge, Omagh and An Creagan Restaurant, Omagh.

 

Don’t forget to celebrate Ulster FRYday on January 29, for your chance to win an overnight stay at the spectacular 5* Culloden Hotel and Spa for two, including a sumptuous breakfast. To enter simply share a photo of your Ulster Fry and upload it on social media using the hashtag #ulsterFRYday. For more information go to www.discovernorthernireland.com/ulsterfryday.

 

For more information on things to do in Northern Ireland visitwww.discovernorthernireland.com or your local tourist information centre.

[ends]

For further information please contact Bronagh Cobain of Duffy Rafferty Communications on          028 9073 0880 or Bronagh@duffyrafferty.com.

NOTES TO EDITORS

Who made my breakfast?

People in Northern Ireland love a good cup of tea so why not indulge in a steaming cup from Suki Tea, an award winning brand which has been made in Belfast since 2007.  The range, which is also exported as far as Japan and Norway, includes blends Belfast Brew, Apple Loves Mint, Earl Grey Blue Flower and a wide range of rare white and green teas. They even have an iconic teapot that doesn’t drip!

Kick start your day with local coffee provider JavamanCoffee. The company was started in 1998 from a cart in Donegal Arcade where people could buy their coffee and almost ten years later, owners Philip and Maribeth opened their first shop on Oxford St in St George’s Market.

If you just love hot toast for breakfast then why not slather on some locally produced Abernethy Butter. This butter is churned by hand in Dromara and graces the tables of well-known restaurants all over Ireland and the UK. Will and Allison Abernethy inherited their butter making skills from family members before deciding to set up their own business in 2005.

No NI breakfast is complete without potato bread and where better to find some than Ann’s Pantry in Larne which is known for its award winning spelt and black pudding potato bread. This family business was established in 1967 and has become increasingly known for its innovative bakes with speciality flours and flavour combinations. 

 

White’s Organic Porridge Oats have been made in Tandragee, Co Armagh since 1841 and have won any Great Taste Awards from the Guild of Fine Food over several consecutive years within the luxury breakfast cereal category. Porridge is a great way to kick start the day and White’s offer a range of products including Speedicook Porridge Oats and Jumbo Organic Oats.

Sloan’s Bacon, based in Kilrea, Co Derry~Londonderry was established in 1999. They make their own special curing recipe which ensures their bacon has a special and balanced flavour allowing the natural taste to shine through.

Whether you like them boiled, fried, poached or scrambled, eggs are an integral part of any breakfast. Cavanagh Eggs, based in Newtownbutler, Co Fermanagh is run by John and Eileen Hall who built their first hen house in 2001 with42,000 free-range birds.  They know that contented hens lay great quality eggs so they work hard to create the best possible environment and it is clear they are doing something right as they produce almost 13 million eggs every year. 

If you are feeling decadent and would like something a little different for your breakfast why not sample some locally produced smoked salmon.  Belfast based fishmongers Ewing’s Seafoods supply fresh local fish and seafood to some of Northern Ireland’s top restaurants and hotels. This family run business has been supplying a wide range of fresh fish including smoked salmon, cod loins and other fresh seafood throughout Northern Ireland since 1911. 

If you have busy mornings, yoghurts provide a quick and easy way to enjoy breakfast. Clandeboye Estate produces vast amounts of deliciously creamy milk that is used to produce Northern Ireland’s only locally made cow’s milk yoghurt.

 

Salmon and prawn noodles

Made a lovely, low fat, high protein and tasty seafood, vegetable stir fry last night.  I thoroughly thawed two salmon steaks and about 250g of frozen Cooke prawns courtesy of Lynas Outlet Store. I then heated a teaspoon of Rapeseed oil in my wok and I added 3 chopped cloves of garlic and some chopped ginger. I then added the salmon and cooked for a minute, before adding the prawns and a sliced lemon. This was cooked for a further minute then removed from the wok. 

I then stir fried my chopped vegetables being 1 red pepper, spring onions, asparagus, broccoli and celery for 2 minutes and added pepper and soy sauce to taste. Whilst this was cooking I softened two coils of rice noodles in boiling water. Once softened I added them to the vegetables and cooked off any residual water before adding my seafood, stirred and served. This filled four hungry bellies very well!!

Brekky at the Errigle

My 7 and 3 year old girls and I had a lovely Sunday brekky here courtesy of  @ErrigleInn and Chris from Love Pr . I had a large Errigle fry (2 sausages, 2 bacon, fried egg, 1/2 tomato, mushrooms, potato bread, soda bread and black pudding), the girls shared stack of 3 pancakes and syrup and a kids brekky of sausage, bacon, toast and scrambled egg. Washed down with coffee and milk.

Super place, service was great and very reasonable prices. This certainly ties in with the Breakfast theme for #enjoyni16.

So get down to the Errigle for a great brekky, after all it has been family run and going strong for 80 years!!

Belfast Lynas Food Outlet

A great member of staff showed my two daughters and I around this hidden jewel earlier today. She made it down from Portstewart today and she battled through the snow and ice to meet us at 11.30, for which we were very greatful!!!

She explained that this Lynas Outlet store is fully functional, catering for the catering trade in all shapes and forms and is open to the public. It opened in March 2015 and is the third in the Province after Coleraine and Londonderry. They have ambitious plans for expansion and are always keen to try new products and do cookery demos. Chef Russell is the resident chef in Belfast. 

I was pleasantly surprised at the range, prices and pricing structure. It's good to see final price displayed inclusive of VAT!!

There is a reasonable selection of goods with an emphasis on local produce. 

I was able to come away with a selection of produce which I shall certainly use and blog about!!

For starters I got a tray of 20 fresh chicken breasts (£16), 10 frozen salmon fillets (£22), bag of frozen cooked prawns (£24, premium brand), 1 kg of local Pork loin, soy sauce, ketchup, Tabasco sauce and fish and chip shop condiment. A big thank you to EJ and Lynas, we shall certainly be busy for the next wee while cooking and blogging!! I've downsized everything and frozen it all. My wife will be especially happy as she is embarking upon the Forever Living cleanse 9 programme and will be living on chicken, salmon and prawns!!

 

Brekkie at IKEA

To help celebrate NI Year of Food and Drink 2016 theme of Breakfast in January, I recently had a small cooked breakfast in Ikea Belfast. This consisted of potato bread, soda bread, tomato, sausage, bacon, omelette and beans. It was very keenly priced at £2.25, but if one is a member of the IKEA Family it costed £1.50 and one gets a free coffee also!!!!

The picture advertised differed somewhat from what was received, but it did taste reasonable. All in all a great bargain, but will need to try a few more cooked brekkies to compare!!

The Northern Ireland Year of Food and Drink 2016 New Year Banquet

I was very fortunate to be invited to this amazing Banquet at The Ulster Hall last night.To be in the company of Northern Ireland's top brass in the Food, Drink and Hospitality Sector was very humbling. The majestic venue was lit up outside by fire and inside dressed elegantly by Event-ful. On arrival there was a choice of local alcoholic and non alcoholic beverages, whilst being serenaded by a guitarist.

There was a drinks and canape reception pre dinner upstairs and I had a chance to try some delectable delightful treats. There was Portavogie Prawn Tortellini (By Coppi), Leggygowan Goats cheese mouse on gingerbread and black pudding and chicken terrine. This was washed down with apple juice (cider was available). Just outside in the foyer there 

were samples of NI produce like chocolates, oils, breads and preserves.

Once seated inside the main Hall for dinner, we were really in for a treat. Firstly there were speeches from the First Minister Mrs Arlene Foster, who was really encouraging our superb Agri-food industry. This was seconded by the

Deputy First Minister, Mr Martin McGuinness. Laura Briggs of Good Food Shows announced The Good Food Show will be taking part in The Waterfront in October, which really is a huge accolade for the NI food and hospitality industry.

The five course banquet menu and service was left in the very capable and large hands of Simon from The Yellow Door Deli (Portadown). For starters he presented Lough Neagh Eel and bacon cubes with Armagh Bramley puree and mustard frills - this really was a great starter, eel was succulent and bacon cubes crispy and complimented well by the apple. The piece de resistance was the Roast Baronscourt Vennison and 

Shoulder fritter accompanied by celeriac, Comber smoked potato fondant and a blackcurrant jus.The vession was so tender and literally melted in my mouth. Well presented and just the right amount.

Strong bold flavours and worked well together.

The sweet dish did not disappoint. It was caramelised pear and Bushmills Tart with chocolate and candied hazelnut crumb and buttermilk sorbet. There was a real nice NI cheese board with Ditty Biscuits and preserve.The banquet was concluded with Tea, coffee and chocolates by La Coquine. The menu was a very bold one and it all married 

well together. Roll on 2016!!!! #enjoyni16

The A list of the sector were present eg Paul Rankin, Michael Deane, Dr Howard Hastings, Pete Snodden to name but a few. I was lucky to be sat beside Andrew (The GM of The Lough Erne Resort) and Zoe (Tedfords).The Enterprise Minister Mr Jonathan Bell was also present and the BBC presenter Mr Nigel Barden gave the closing speech.

I am excited and very confident that NI will make this The Year to remember for Food, Drink and Hospitality.

Lets all embrace the year and show the world what we can offer!!

Pressure cooker lamb masala

Ok so this is my first attempt at cooking Indian Lamb masala in a pressure cooker. It took 1 hour in total from start to finish, I was amazed, usually it takes 3 hours!!!!

I got 650g of lamb chops diced with bones from butchers. Then marinated for 1 hour in 2 tablespoons yoghurt and 1 tablespoon of tandoori masala. 

I fried 1 teaspoon of salt, pepper, cumin, masala, fresh ginger, fresh garlic, 1/2 teaspoon of chilli powder all in 3 tablespoons of vegetable oil (Rapeseed) in the IKEA 6 litre pressure cooker before adding 3 chopped onions. I fried this for 7 minutes. 

Then I added the meat and cooked for a further 10 minutes. Then I added 1 can tinned tomatoes and water to just cover the meat. I then placed the lid on and brought to high temp (valve rises to 2nd white mark- indicating pressure is perfect). I then simmered for 15 minutes and when reached I switched heat off. 

The lamb masala was the best, most succulent and flavoured lamb I've ever had. I'm so excited am sharing with u!!!

Pressure cooked soup

I had to return a few products to IKEA and get some more today. I returned some LED bulbs (didn't fit my lights), rug (fault in stitching), rollers (detached from rollers), pressure cooker (got bigger one 6l), curtains (colour not matching) and got new rug, pressure cooker, curtains, scales, storage containers, rollers and furniture throws!!! 

I took my 3 year old and bless her she walked around and kept asking for food, so we had hot dog, fries, banana shake and 10 chicken meat balls all for £3.80. Must say did the trick. 

Got all home and set up and made a glorious veg soup in 15 minutes in the pressure cooker!!!!! Tasted amazing, love the pressure cooker and the wonderful guys at IKEA!! 

Risotto with a difference

Is grey food good? I made a lush risotto today but it was grey!!!! I used arborio rice, sundried tomato oil, red chilly, ham, salt n pepper and a trio of Brie, Stilton and Weynsleydale with cranberry. I cooked on a medium heat for 30 minutes. The finished product looked grey but tasted scrummy!!!! Try it if you please!!

Live Lagom

With Christmas and New Year finally all over, it's a great time to start to “Live Lagom”. This is an initiative started by IKEA and it's all about sustainable living. 

Lagom ar bast (the right amount is best), is the ethos by which the Live Lagom project is based around. The idea is to make big or small changes to ones everyday living eg energy efficiency, storage, cooking, growing food, updating appliances, to name but  a few.  

My wife and I were very fortunate to be selected along with 7 other people/couples in Northern Ireland. We attended a workshop in Belfast IKEA in November. Then we had a home visit in November, then we went into store to pick our products. Yesterday all mine arrived- it was like Christmas all over!! 

We had originally wanted an energy efficient oven but alas the IKEA range was too wide for our kitchen units. So we then picked a number of items as alternatives. 

We chose a number of kitchen utensils (thermos flasks, oven glove, storage containers, waste containers, pressure cooker, scales, steamer insert and roller blinds). For the  Conservatory we chose roller blinds (acting as black out and insulation). For the hall and living area we chose a rug and curtains (fixtures and fittings). Also we chose 12 LED spot light bulbs. We got some mini greenhouses so we can get our two little daughters involved in growing our own herbs etc. 

I've managed to put everything in its place and now it's time to enjoy and see a difference. Have to get my curtains adjusted and put up.

Will keep you posted in March and June. The photos below will show what we got and before and after shots.