Good Food – Festive Flavours from the Emerald Isle, With Suzanne Radford
Good Food – Festive Flavours from the Emerald Isle, with Suzanne Radford, in association with Spinneys.
With 330 million dirhams worth of Irish food coming into the UAE last year, Dubai Eye foodie favourite, Suzanne Radford sets out on a road trip across Ireland to meet some of the people behind the products. Suzanne brings you food stories from the land known for its green fields and great hospitality where she is welcomed into the homes and work premises of some of the most successful family-run food producers and suppliers to date. They share their experiences on the road to success, outlining the bumps that have been endured along the way, with an abundance of recipe ideas for the whole family ahead of the festive season. With plenty of specialist fayre decorating the shelves of supermarkets like Spinneys, Suzanne heads off to chart their rich history. Where, for example do Spinney’s free-range turkeys actually come from? Suzanne heads to the farm in County Tipperary to find out. From Dublin to Galway, Waterford and Wexford Suzanne brings you personal stories and a love of good food.
The journey continues with a tour of Brodericks factory, a fun filled brand and award winning company run by Bernard and Barry Broderick but originally started by their mother Ina. You can see the humour and enthusiasm that goes into their chocolate bars and cakes including their Road Rocking Choc Choc Block (Broderick’s rocky road bar) that promises to mosh out in the mouth and the blithering biscuit bonanza that is the Tiff Toffen in the Tuffen bar…(chocolate shortcake bar).
Barry and Bernard wanted their creativity and personalities to shine through and you can listen to their story here.
Suzanne heads to the potato fields and Keogh’s farm to learn from Tom Keogh about Maris Piper potatoes and what handmade Kettle crisps are available to nibble on at Spinney’s this holiday season.
A delicious addition to your Christmas lunch or New Year’s feast is Nigella Lawson’s roasted hasselback potatoes. They are great with meats and gravy or simply eaten as a canapé!
- 18 medium potatoes (oval shaped) or 36 new potatoes
- 45 grams butter
- 5 tablespoons olive oil
- maldon salt
- If you’re using the larger potatoes, preheat the oven to 210°C/190°C Fan/gas mark 7/425ºF; for roasting new potatoes, preheat to 200°C/180°C Fan/gas mark 6/400ºF. Put each potato, in turn, in the bowl of a wooden spoon, like you would carry an egg in an egg-and-spoon race, and cut across at about 3mm / one-eighth of an inch intervals.
- When you’ve cut them all, put the baking tin on the hob with the butter and oil and heat up till sizzling. Turn the potatoes well, putting them in upside down (ie, cut side down) first, then the right side up, and spoon the fat over them.
- Sprinkle each potato well with salt and put in the oven: cook the large potatoes for about an hour and 10 minutes, testing to see whether the flesh is soft (you may need another 10 minutes for this); 40 minutes should be fine for the new potatoes.
- Transfer to a warmed plate, and serve.
PREVIOUSLY ON WEEK 3
For the next instalment Suzanne heads to County Galway to speak with Siobhan Lawless, co-founder with her husband Paul of Foods of Athenry. They have an interesting story to share with a passion for good, clean food. Being a farmer’s wife and with five children Siobhan took her love of good ingredients and baking and has developed an award winning business. Her gluten free and vegan ranges are a big hit along with the cookie shots, bite sized ‘Blondie’ biscuits that give a whole new meaning to the saying, ‘a little of what you fancy, goes a long way’.
Celebrity endorsements via social media including the Crown Prince of Dubai, H.H Sheikh Hamdan bin Mohammed bin Rashid Al Maktoum.
Christmas wouldn’t be Christmas without a box of chocolates either given or happily received. Butler’s chocolates are a favourite at Spinneys offering a range of gift boxes and bars so Suzanne dipped into the Butler experience at their factory and spoke with Kathy Smith to find our why these chocolates and confectionary are so special.
PREVIOUSLY ON WEEK 2
Oats are a versatile and healthy grain and can help regulate blood sugar levels and reduce cholesterol when eaten regularly. E Flahavan and Sons LTD is Irelands have been milling and supplying oats for hundreds of years so Suzanne headed to County Waterford and the Flahavan mill to speak with father and son John and James Flahavan to learn more about their food legacy and what makes their oats so special.
Recipe ideas to inspire using oats this festive season
Why not try a festive porridge with cranberry sauce, chopped apples, cinnamon and pecans, oaty shortbread biscuits and baked camembert with glazed oatcakes or one of these tasty canapés:
Irish Smoked Salmon with oaty brown bread | Sun-dried tomato in an oatmeal pastry | Oatmeal falafel
And to make the Christmas lunch extra special why not try an oatmeal herb stuffing.
Oat Herb Stuffing recipe
To serve 4 – 6 people.
- 1 pinch Black Pepper
- 100 g Butter diced
- 1 clove Garlic chopped
- 1 x Lemon zest only
- 1 x Onion chopped
- 150 g Porridge Oats or pinhead oats
- 1 pinch Salt
- 100 g Fresh Breadcrumbs
- 2 tbsp Fresh Parsley Flat Leaf chopped
- 2 tbsp Fresh Sage chopped
- 1 tsp Fresh Thyme chopped
- Preheat the oven to 200oC/gas mark 6.
- To make the stuffing, melt the butter in a saucepan set over a low heat, then add the onion and garlic. Cook for about 5 minutes, until softened. Mix in the oats, breadcrumbs, lemon zest and chopped herbs. Season lightly and set aside to cool.
- Serve the stuffing on the side along with all the trimmings!
Spinneys Turkeys, Crowe’s Farm
Crowe’s farm in County Tipperary supply Spinneys with free range Turkeys and Turkey crowns Suzanne met with John Paul Crowe the man who cares for the birds to find out what goes into producing the healthiest, best tasting meat for the table on the Christmas day.
How to cook a turkey, nice and easy, according to Jamie Oliver (taken from https: jamieoliver.com)
- Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies.
- Preheat your oven to full whack then get started on your stuffing. Pour a lug or two of olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another minute or two.
- Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it’s mixed really well, bring the stuffing together into a ball, then cover and chill until you’re ready to stuff your turkey.
- Pull the skin at the neck-end back so you can see a cavity and push about half of your stuffing inside your turkey. Not too much: you don’t want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice.
- Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs of rosemary. Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C/350°F/gas 4. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.
- Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.
- When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, pop the turkey back in the oven to cook for a bit longer then check again. When you’re confident it’s cooked, rest the turkey for at least 1 hour, preferably 2 hours for bigger birds. Meanwhile you can get your veg and gravy ready.
And there you have it, a delicious roast turkey for the table. Enjoy!
PREVIOUSLY ON WEEK 1
Speaking with Erika Shehan of Homespun about her Quinoa Crunch, an award-winning, nutritious and delicious twist on granola, blending quinoa pops, super seeds, raw nuts and juicy berries. Gluten, wheat and dairy-free and high in fibre and vitamin E, as well as a source of iron and folic acid, it is handmade in Ireland by Homespun.
Suzanne samples the wide range of delights from The Jelly Bean Factory’s Ultimate Collection. Gluten-free, gelatin-free and nut-free, there are literally hundreds of beans and flavours to choose from.
Aine is a chocolate lovers chocolate and Master chocolatier Ann Rudden has a fascinating story to share. As a child, she dreamt of working with chocolate and she made her dream come true. Using the best cocoa Aine Chocolate has won many awards and is endorsed by Chef Rick Stein.
Suzanne caught up with Catherine Buggy of Boutique Bake whose gourmet bake mixes take the hard work out of baking, as Suzanne found when she tried the Boutique Bake Rustic Bread mix at home.
Tune in to Dubai Eye 103.8 every weekend (Fridays 9am – 10am & Saturdays 1pm – 2pm) throughout 2018 to follow the next chapter of Suzanne’s epicurean journey.