15 minute read
Food & Drink
Leading the way to weight loss
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Enniscorthy Slimming World Consultant Tony McCann certainly knows from experience how Slimming World can help you succeed on on a weight-loss journey. Tony himself has lost five stone (32 kilos) and now he can help you achieve your own weight-loss goals while still enjoying lots of tasty food like in the recipe below. Call Tony now on 087-1785384. Click here to check out Tony’s Facebook page n
Group is now open every Tuesday evening and every Saturday morning Call Tony to book: 087-1785384 New members always welcome. See our Facebook page here
Sticky Chicken Recipe
What you need: 3 level tbsp honey 3 tbsp balsamic vinegar 3 tbsp soy sauce/tamari 680g chicken breasts, cut into 1 inch cubes Method: 1. Mix together the honey, vinegar and soy sauce. Toss the chicken cubes in the mix to coat well, and leave to stand for at least 30 minutes in the fridge.
2. Heat a non-stick frying pan and add the chicken cubes and marinade. Cook on a medium-high heat for about 20 minutes, stirring frequently, until all the chicken has absorbed the liquid. 3. When the chicken is cooked through, serve with boiled plain rice and steamed pak choi. n
The Tin Roof – at your service
The Tin Roof just outside Enniscorthy, on the road to Clonroche, is a perfect place to relax. Below left: The Tin Roof has facilities for all the family to enjoy, Fiona and Fiadh Martin, Elaine and Elsie Keane. Below right: The ladies say it’s a lovely place for a cuppa and a chat, Mary Levingstone and Phil O’Neill.
Negotiations for a site in Enniscorthy for the proposed Enniscorthy Community Allotments are at an advanced stage as we go to press. What the Allotments will consist of: A communal polytunnel 21ft x 72ft. Planting potting area. 4 patio pods with picnic tables. Special needs area. Primary school area. Secondary school area. Fruit cage. Fruit trees. A number of raised beds for people with mobility issues. Member plots of varied sizes. Resource shed. Wildflower area. Totally secure site. Toilet facilities. Carpark. Entrance gate. People have started to appreciate the value of growing their own food in an organic and sustainable way. To make the Enniscorthy Community Allotments a reality, please support the gofundme page to secure this great amenity for Enniscorthy. Your donation, no matter how small, will make a difference. https://www.gofundme.com/f/helpraise-2500-for-enniscorthy-allotments
Cllr Cathal Byrne, Cathaoirleach, Enniscorthy Municipal District, was on hand on 17th July to do the official opening of Earthy Eats on Enniscorthy’s Slaney Street. Both Cllr Byrne and the Slaney News wish the best of luck to Rose and her team in Earthy Eats as they provide another great option in Enniscorthy for eco-friendly coffee, deli and tasty treats.
Redmond’s perfect pints
The only draught available at Redmond's famous establishment at Scarawalsh, Enniscorthy, is no longer the draught under the door!!! Draught beers are now on tap, and creamy pints of Guinness also. And for those who prefer the more typical fare at Redmonds, don't worry, there'll always be a bottle of Macardles or Smithwicks waiting for you too!!
Food & drink entrepreneurs m on his visit to Enniscorthy Ca
Local Minister James Browne TD was delighted to host Minister for Agriculture, Food and the Marine Charlie McConalogue TD at Enniscorthy Castle last month to meet with local food producers and others in the agriculture sector. Among those he met was young Enniscorthy entrepreneur Mark Kavanagh. A number of years ago Mark began to infuse fresh Wexford strawberries with vodka and sugar as an experiment. This ‘experiment’ has now led to his Wexbury Spirits business. Mixers manufacturer Poachers Drinks, based in Kilmuckridge, specialises in using Irish ingredients and is the only Irish company to produce premium natural mixers for the long drinks market. Mrs Mary Colbert of Poachers Drinks spoke with Minister Charlie McConalogue and presented him with some samples of its premium product. Also taking the welcome opportunity to promote their products were: Nicky Doyle of Fairfield Milk, the Still, Enniscorthy; Pat O’Neill of O’Neills Bacon, Enniscorthy; and John Stafford and Ed Tobin of Jackford Gin, Enniscorthy. Minister Browne commented, “I was delighted to invite Minister McConalogue to Enniscorthy to meet with local food producers and farmers. We discussed the potential in Co. Wexford for expansion and further developments for our local producers. This is a matter I will continue to engage on with stakeholders and Department of Agriculture officials. Through this engagement the Minister left with a better understanding of the unique needs of food producers in Co. Wexford.” n
TOP PHOTO: Minister for Agriculture, Food and the Marine Charlie McConalogue TD pictured last month in Enniscorthy Castle. L-R: Johnny Mythen TD, Cllr Cathal Byrne, Cathaoirleach Enniscorthy Municipal District, Minister McConalogue, Cllr Barbara-Anne Murphy, Cathaoirleach Wexford County Council, Minister James Browne TD. RIGHT: Minister for Agriculture, Food and the Marine Charlie McConalogue with Wexford Co. Council CEO Tom Enright. BELOW: Mrs Mary Colbert of Poachers Drinks with Minister McConalogue. BELOW RIGHT: Minister Charlie McConalogue TD, Minister James Browne TD and Nicky Doyle of Fairfield Milk, the Still, Enniscorthy.
meet Minister for Agriculture astle
ABOVE RIGHT: Cllr Cathal Byrne, Cathaoirleach Enniscorthy Municipal District, Senator Malcolm Byrne, Minister Charlie McConalogue TD, Pat O’Neill of O’Neills Bacon, Minister James Browne TD, Cllr Barbara-Anne Murphy, Cathaoirleach Wexford Co. Council.
RIGHT: Senator Malcolm Byrne, Minister Charlie McConalogue TD, Mark Kavanagh of Wexbury Spirits, Minister James Browne TD, Cllr Barbara-Anne Murphy, Cathaoirleach Wexford County Council.
BELOW RIGHT: Senator Malcolm Byrne, Minister Charlie McConalogue TD, John Stafford and Ed Tobin of Jackford Gin, Enniscorthy, and Minister James Browne TD.
Say goodbye to á la carte in post-pandemic overhaul
The owner of three Dublin eateries and co-founder of Ireland’s largest food supplier ordering platform warns that the days of the dependable á la carte could be off the menu as Ireland’s hospitality sector prepares for an overhaul of the dining experience in post-pandemic Ireland. Barry McNerney, CEO and co-founder of Unify Ordering, and owner of Lotts & Co., Paulie’s Pizza, and Junior’s Deli and Cafe, says, “The Irish restaurant scene will take some time to recover to prepandemic levels but we’ve faced challenges before. These periods of uncertainty give establishments time to step back, reassess, plan and come back stronger and most importantly, smarter. It is also a time for opportunity and we see amazing chef talent and food concepts come out of the crash.” With the cost of produce increasing, especially meats, restaurant operators will be required to be savvy with their ordering as the industry prepares to embark on the road to recovery. Beef and lamb prices are expected to rise by as much as 30%. Packaging prices are also rising which means that people could see their total bill increase
Barry McNerney
in their local shop, restaurant and takeaway. More set menus and a reduced á la carte offering could be the solution as restaurants are likely to be impacted by staffing issues. The hospitality industry has seen staff retrain and depart to other sectors due to the persistent closures throughout the pandemic. Restaurants have had to reassess their opening strategy and will be astute with opening times. Restaurants will likely cut underperforming days and services resulting in fewer days that the restaurant is open but operating longer hours on busy days to ensure profitability. Restaurants that pivoted to delivery platforms during lockdown will likely discontinue the use of the service upon reopening. High platform fees of up to 30% per order are taking a significant bite out of restaurant margins resulting in restaurant owners considering no longer utilising the novel delivery platforms once they reopen fully. However, it looks like ‘click and collect’ is here to stay. As a positive response to the pandemic, some savvy operators have pivoted their services to wholesale during the pandemic. Coffee kiosks have popped up in urban areas during the pandemic and these small businesses would have limited time and resources to prepare certain menu offerings. Larger restaurant operators and establishments who have lost footfall in city-centre locations have adapted by preparing items like sandwiches and pastries for these outlets as a means of generating revenue. This could become a lasting legacy of Covid in the industry, Mr McNerney believes. n
BEST OF LUCK TO NEW BUSINESS IN FERNS WITH A CATCHY NAME...
Best of luck to Brian and the team in Only Fools in Horseboxes which opened last month at Bolger Brothers Hardware, Ferns. The facility is open Monday-Friday 8-3:30 and Saturdays 9-3:30, for coffee, tea, iced coffees, sandwiches and lots of treats.
Wexford food businesses making their mark
Great news for mushroom lovers
Wexford’s Fancy Fungi Gourmet Mushrooms are now available to consumers nationwide in Lidl Stores. Pick up a box of Forest Mix, Grey Oyster or Shitake Mushrooms in store now.
Fancy Fungi Gourmet Mushrooms have been growing mushrooms since 1998 so the team are veterans in this sector, and they believe that with their experience they are currently growing the best tasting and best looking varieties of exotic mushrooms available. While many of their mushrooms are served up in menus in some of the best restaurants and hotels, it is great news that their awardwinning products are available in stores and also online.
To shop and for more information visit: www.fancyfungi.ie
Congratulations to Scúp Gelato
Wexford-based Scúp Gelato has teamed up with Avoca to install icecream huts at three of their locations, Avoca Kilmacanogue, Rathcoole and Dunboyne. The team at Scúp have one simple aim: to make the best gelato using only the highest quality raw materials sourced locally and internationally. They couple the highest quality Irish milk and cream with fresh authentic ingredients like fresh Wexford strawberries, Sicilian Bronte pistachios and Madagascan vanilla to create a mixture which gives amazingly creamy, smooth and flavoursome gelato. While much of the hospitality and food service industry was closed, Willie Devereux had to look to diversify and started to supply retailers and also took out a licence for a mobile unit on Wexford’s Quayfront. The latest deal with Avoca provides a further platform for the delicious Wexford produced, award-winning gelato. www.scupgelato.com
Wexford Food Family delighted to welcome Stafford’s Bakeries as a new member
Stafford’s Bakeries has been in operation in Gorey, since the 1950s. It was started in the town centre by Sean Stafford Senior, and the family and staff have gone on to develop a state-of-the-art bakery at the IDA Industrial Estate in Clonattin, Gorey. It’s safe to say that the Stafford family know a thing or two about baking! Having run their family bakery in Gorey for 65 years, they have passed their wisdom and knowledge down through three generations of family and staff. Stafford’s Bakeries prides itself on making quality bread, cakes and confectionery for its customers. Stafford’s Bakeries produces high quality bread and confectionery in the old-fashioned traditional way. The range of products is huge, from traditional Irish soda breads, crusty breads, breakfast breads (under the Noirin’s trademark), rolls and scones to black forest gateaux, pavlovas, cheesecake and a full range of small cakes including eclairs, doughnuts, pastries etc. Stafford’s also produces par-baked breads which are supplied frozen to shopkeepers and baked by the shopkeeper as needed. Stafford Bakeries is one of the most innovative bakeries in the country using new bakery technology. From the mixing of the ingredients to the baking of its products, craft and dedication play a vital part in the business. Stafford’s uses traditional methods within a modern bakery to provide great tasting products. It never rushes a process and prides itself on “quality without compromise” allowing its breads to rest and its delicious cream cakes to be baked by eye and finished by hand.
A wander around Wheelocks
Wheelocks, Enniscorthy, 10th July, 2021. Above left: Outdoor dining at the Village at Wheelocks, Enniscorthy, Wojciech Bednarzak, Magdalena Wiacey and Szyya Ludwika. Left: Katie and Ava Murphy. Above: Stella and Louis Parle at the children’s playground in Wheelocks. Below left: Margaret Walsh, Michelle Drennan and Jessica Leacy. Below right: At the children’s playground in Wheelocks were: Aoife, Sean, Lucy and Aine O’Toole.
Trisha’s Staycation Cooking Tips
Aldi Ambassador Trisha Lewis gives her top tips for cooking on a self-catering holiday! 2021 is another staycation/holiday at home year for Irish holidaymakers, with almost 90% of those who took part in a recent Aldi survey saying they are booking a staycation/holiday in Ireland this year. Aldi asked participants what they want –what they really, really want when they take to the highways and byways of Ireland for their staycation, with some surprising results! 39% said that they would be staying in self-catering, camping, or mobile home with more people than ever looking at the camper van as a Staycation option. With this in mind, more people will be cooking on holidays, and Aldi Ambassador Trisha Lewis has the following tips to eat well and spend less! Make a meal plan and shopping list. Look up where your nearest Aldi is beforehand so you know what you can grab daily if you run out! Don’t do recipes that require specialised equipment –keep it simple. Plan meals that do not spoil quickly. Make meals where the leftovers are just as good to have the next day. Make a list of the food you need to bring and break it down into breakfast, lunch, dinner and snacks. Cook ahead and batch cook. You can have these ready in the freezer in advance. Think curry, cottage pie, stroganoff and lasagne. Store in containers, dated, with the number of servings on them. This will ensure that the quality of the meals is high in advance. Bring a toasted sandwich maker, this will be very handy as lunch or if you need a fast dinner. Have some meals that do not need to be cooked – make a meal out of snacks and create a mezze plate. You could include fruit and yogurt, cereals, granola, nuts, sandwiches, wraps and a selections of cheeses and crackers with chutney and grapes – ideal for the beach or long walks. Have dips and breadsticks – these will be amazing when you are hungry and waiting on your dinner. Go for convenience where you can. Use microwave rice, pre-chopped potatoes, salad bags etc. After all, this is a holiday! Wash and prep your vegetables in advance or buy freshly cut vegetables. Bring someone that loves to cook! Try out Aldi’s recipe for a Simple Chicken Curry – perfect for batch cooking ahead of your staycation and always a crowd-pleaser! Ingredients: 80g Worldwide Foods Classic Basmati Rice. 2 tsp Specially Selected Cold Pressed Irish Rapeseed Oil (10g). 1 Nature’s Pick Onion. 2 Butcher’s Selection Chicken Fillets. 1 tbsp Stonemill Mild Curry Powder, approx. 15g. 2 Nature’s Pick Carrots. 200g Nature’s Pick Green Beans. 150ml Warm Water. Stonemill Sea Salt and freshly ground Stonemill Black
Pepper. Method: Simmer the rice for 20 minutes then leave to sit for 10 minutes. Heat the oil in a wok or large frying pan over medium heat. Slice the onion and cook for 2-3 minutes until soft. Cut the chicken into bite-sized pieces and add to the onion with curry paste or powder. Stir fry for another 2-3 minutes until sealed and almost tender. Peel and dice the carrots, then trim the green beans and cut in half. Add both to the chicken mixture together with water and bring to a simmer, stirring to combine. Season with salt and pepper, then reduce heat and cover to simmer gently for 5 minutes. Serve with the rice. n
ENJOYING THE GREAT OUTDOORS
IN SUNNY CURRACLOE
Enjoying a day at Curracloe Beach on 15th July were, above: Grace Byrne, Lucy Donnelly, Ava Byrne, Abby Donnelly, Kate Donnelly and Jack Byrne. Below left: Young Sophie Rigley had the right idea to keep cool. Below right: Kate Murray and Ailbhe White.
