Food & Drink

from Slaney News, Issue 150, November 2022.

Sport

Talk on weight management

Weight Management with dietitian Sophie Pratt – Gorey Library

Thursday, 3rd November, 7.30pm

Sophie Pratt, Registered Dietitian, will be at Gorey Library on Thursday 3rd November at 7.30pm for an informative weight management talk. Sophie has extensive knowledge and experience working with a wide range of clients with a variety of dietary requirements, running her own dietetic practice based in Carlow.

Booking essential – call the library on 053 9483820. n

All hands on deck

Minister Heather Humphreys TD officially opened Our Lady’s Island community centre, playground and tourism office on 6th October 2022. Minister Humphreys is pictured with staff Louise Morris and Jo Flood.

GIY in Enniscorthy

GIY (Grow It Yourself) Wexford is holding community meetings and talks on growing in Enniscorthy, on the first Thursday of every month at the IFA Centre, Millpark Road, from 7.30-9.30pm. There's a different topic for each meeting with a Q&A session at the end. It's a chance to connect with other people in the growing community, share information and form a support and advice network. Expect to see folks from the Enniscorthy Community Allotments and Wexford Environmental Network there, and feel free to spread the word to anyone you feel would be interested, everyone is welcome. https://www.facebook.com/groups/209497090137006 n

Lime Asian Street Food restaurant is situated in the old River Restaurant premises right in the centre of Enniscorthy, and is offering sit-down Lunch (up to 4pm) and Evening (up to closing time at 10pm) menus, as well as a substantial takeaway menu. The extensive size of the premises has allowed Mister Chen to completely separate the sit-down and takeaway areas. It is now taking bookings for Christmas. Tel: 053 923 6448, 089 216 8823. Keep up to date on Facebook at ‘Lime asian street food’ n

Wexford SuperValu producers celebrate national success

Three Wexford food producers have been recognised at Ireland’s biggest food awards, Blas na hÉireann. The Wexford producers picked up a total of seven awards between them.

Pettitt’s SuperValu won Gold for its Chicken, Bacon & Wild Mushroom Vol-Au-Vents, Bronze for its Chicken, Chorizo & Quinoa Soup, Silver for its Katsu Chicken and Gold for its Caesar Salad. Sean Stafford Bakeries Ltd also scooped Silver for both its SuperValu Ancient Grains Bread and SuperValu Batch Loaf. Meanwhile, Tasty Parlour also won Bronze for its Caramel Slice. Now in its 15th year, the Blas na hÉireann awards is the biggest annual competition for quality Irish produce across the island of Ireland with thousands of products entered. SuperValu’s Food Academy food and drink producers picked up a total of 73 awards, made up of 19 gold, 19 silver and 24 bronze as well as five Chef's Larder's, five best in county and the Rogha na Gaeltachta award. Congratulating the Wexford food producers, Ian Allen, Managing Director, SuperValu said, “Huge congratulations to Pettitt’s SuperValu, Sean Stafford Bakeries and Tasty Parlour and all the Wexford food producers. Without the hard work and commitment to quality from these Irish food producers, we would not have the excellent range of award-winning products available in SuperValu stores. Once again it was a winning year for SuperValu producers at Blas na hÉireann, taking home a total of 119 awards, including 73 awards for our outstanding Food Academy producers. At SuperValu we are committed to supporting more Irish food producers than any other retailer and in delivering both the best quality and value for our customers. Working with more than 1,800 Irish food producers we are immensely proud of our award-winning brands and it’s wonderful to see the local suppliers and producers receive the recognition they richly deserve.” SuperValu Food Academy is a unique food and drink business development programme between SuperValu, Bord Bia and the Local Enterprise Offices (LEOs). Participants receive training in market research and branding, food safety, marketing, finance and business development. For more information on the Blas na hÉireann awards, SuperValu Food Academy and for a full list of SuperValu winners visit supervalu.ie n A whopping 19 Co. Wexford food producers made it to the finals of the Blas na hÉireann Irish Food Awards held last month in Dingle and an amazing host of awards came back to the county. Most notably, Stafford's Bakeries claimed an amazing nine awards, Wexford Home Preserves scooped three awards, and Scúp Gelato had an impressive two golds and a silver, and won best product in Co. Wexford. Congrats to all. n

Wexford SuperValu producers are celebrating after winning seven awards at Blas na hÉireann Awards. Pettitt’s SuperValu won four awards for its SuperValu range and pictured are staff members, Agnieszka Zaganizyk, Thomas Orme and Dreda Turner.

Enniscorthy Community Allotments

Local people growing their own food in an organic and sustainable way at the new allotments situated at Gort Na Gréine, Enniscorthy, beside the Enniscorthy Sports Hub. There is a waiting list in operation so get your name on it here: https://www.enniscorthycommunityallotments.ie/contact-us.php To find out more: Email: enniscorthyallotments@gmail.com http://www.enniscorthycommunityallotments.ie/ https://www.facebook.com/Enniscorthycommunityallotments n

Afternoon tea by the sea

Time to indulge yourself with Afternoon Tea by the sea at Coast Rosslare Strand. The spectacular location makes for a truly unique experience. Celebrating something special? Why not treat yourself to a glass of prosecco or a dressed gin and tonic which can be added to your Afternoon Tea on request. Afternoon Tea is served daily between 11am and 6pm. €20 per person or €25 including Prosecco. Contact the hotel today at banquetingmanager@coastrosslarestrand.com or call 053 9132010. Gift vouchers available. n

Congrats to Wexford culinary arts student

Two South East Technological University (SETU) culinary arts students were awarded joint second place in the ‘Culinary Student Award’ at the recent Irish Food Writing Awards. Led by lecturer and renowned chef Edward Hayden, BA (Hons) Culinary Arts students David Harte from Wexford town and Ryan McGowan from Arklow competed in the inaugural category and were rewarded with a second place finish at an awards ceremony in Dublin’s Fallon & Byrne last month. Edward Hayden says, “Engagement within communities is so important and it was a wonderful achievement for the food writing students to qualify to compete in these awards.” The competition was two-pronged and required students to construct a piece of writing about their chosen dishes, their inspiration and the rationale for their choice. The second element of the competition was to compete in a live cook-off where their dishes were adjudicated by well-known chefs Jess Murphy, Kai Restaurant and Irish Times columnist, and Gareth Mullins, execute chef from Dublin’s Marker Hotel and commissioner general Euro Toques. n

Pictured at the Irish Food Awards competition is David Harte, SETU student from Wexford town.

Your local Slimming World Consultants in Enniscorthy Providing you with a huge choice of sessions throughout the week:

Tuesdays @ 6.30pm The Salt n Pepper Pot, Community Workshop Call Tony on 087 1785384 Wednesdays @ 9.30am, 11.00am, 5.30pm and 7.00pm Enniscorthy Rugby Club Call Trish on 087 3607615

Saturdays @ 9.00am and 10.30am The Salt n Pepper Pot, Community Workshop Call Tony on 087 1785384

Slaney aDSlaney FOOD & DRInK Tried-Tested-Tasted by Caitriona

Caitriona Barron from Drinagh, Wexford, grew up on her dad’s farm with plentiful homegrown veg and their own meat so “we really knew the value of good food. My mother started a seafood business after meeting my stepfather fisherman, my brother now runs the seafood business so I’m well used to fresh food.” “I worked with the family business before leaving to be a stay-at-home mother but soon got bored (lol!) and started taking pics of my food, sharing my recipes on social media. When people started showing interest, I realised this could be a job so I bought myself a camera and threw myself in the deep of it. I love it and I get to work with amazing companies. Seeing my pictures in magazines, in shops, and occasionally on TV is pretty amazing. “I’m a mother of two boys and, yes, juggling it all can be very tough. But I keep it going as it’s my passion now and it’s very rewarding.” https://www.facebook.com/triedtestedtasted and Caitriona_barron on insta n CREAMY CHICKEN KORMA

Caitriona Barron

Serves 4-5 – mild – nutty – creamy

Ingredients: 4 tbs ghee or vegetable oil 1 large onion or 2 small peeled and chopped 6 crushed cardamom 5 cloves 1/2 tsp black pepper 1/2 tsp turmeric 1 tsp ground coriander 1 tsp chilli flakes 1/2 tsp nutmeg 1/2 paprika 2 bay leaf 1 cinnamon stick 40g cashew nuts soaked in a little water for 1 hour prior Ginger garlic paste: 4 cloves 1” garlic, blend with a little water 3 tbs tomato purée 150ml water or chicken stock 3 tbs cream 30g butter Blend in a little water to make a paste 700g cubed chicken breast 250ml Killowen natural yogurt Instructions: Heat oil or ghee, cinnamon stick, cloves, bay leaf, cardamom pods, sauté for 2 mins. Add onions, cook until onions are soft – about 5 mins. Add ginger garlic paste, spices and tomato purée, mix well, cook over low heat for 2 mins, add pepper and water or stock, stir well. Optional for smooth sauce – remove cinnamon stick and bay leaf, set aside, blend the mix in a blender, add back to the pan with cinnamon and bay leaf. Stir in chicken cover and simmer for 15 mins. In the meantime blend yogurt and nuts in water with salt. Add to chicken, cook for 5 mins, add cream and butter, cook for 5 mins. Serve with fresh coriander and enjoy. n

Angelo (centre) and team at Alba just prior to its closure.

Comings and goings in the restaurant trade

THANKS TO ANGELO, KATIA AND TEAM FOR 12 YEARS OF SERVICE, AND BEST OF LUCK FOR THE FUTURE…

The closure last month of Alba Restaurant in Enniscorthy represents a great loss to the town, both for locals and visitors.

A statement was issued by proprietor Angelo and read as follows: “Started in the recession just over 12 years ago, Alba had served the locals and the tourists with passion, responsibility and respect for people, food and drinks. Alba had grown fuelled by the best clientele and staff, who made its venue friendly, genuine and happy. “But now is time to face another possible economic crash, by following a different path, moving on to the next chapter. A different one.

“Special thanks go to the pillars of the Alba, that over the years had grown also professionally, leaving a significant positive impact to the business. We name a few: Niamh Walsh (2010-2015): Thank you. Carlotta Rondi (2015-2017): Thank you. Jack Treacy (2014-2018): Thank you. Laura Smite (2018-2021): Thank you. Brian Moran (2021-2022): Thank you. “Main pillar and influencer: Katia Panepinto. Thank you for supporting this cause with your incomparable backup work, patience and care.

“Special thanks go to John Murphy, chairman of the Blackstairs Blues Festival, who helped initiate the Live Music in Alba in 2013. Also to Mairead Ennis, his wife, being his muse! Thank you. “Amongst many important musicians that have played in the Alba I thank especially Edmund Crean and Richard King, for their constant help in creating the best and most suitable and beloved ambiance. Again, thank you. “My family and staff thank all the suppliers and competitors immensely (also the ones that tried to drag us down, but less immensely!) for making us grow the confidence to succeed and continue to do so until now. Again, thank you! “Zane Sutra, Susanna D’Ascenzi, Tina Fortune, Anne Martin Walsh thank you for displaying and selling your wonderful paintings. The artist Zane Sutra is to double mention and thank for painting the beautiful mural of Cefalù, Sicily, that has accompanied us through the journey. “Angelo and the above mentioned thank all the customers, especially the regulars, who made it a cult, creating a unique, original vibe. Again, thank you so, so much. “Alba (19-06-2010 – 09-10-2022). THANK YOU. Goodbye.” n

D’lush Café re-opens

After being seven months closed due to major renovation works at Wexford Arts Centre, the award-winning D’lush Café has reopened its doors at the Arts Centre and is now open Monday to Saturday 9am-4pm.