The suspense was growing. There is an element of hope in cooking an upsidedown cake at the best of time but cooking one for a demonstration in front of 35 members of the Glenroe Ladies’ Club was, perhaps, asking for trouble. Throw in anirregularly used gas oven – I live in a world of electricity, rarely cooking on gas – and a demonstrator who, while distracted, managed to turn the oven off instead of up (ahem) and you’re adding a whole new layer of problems to the mix!
As reported in The Avondhu, our local paper:The days are getting colder, nights are drawing in and it’s time for some warming homecooked meals. Fancy trying out a few new tastes and flavours? Have you ever wondered what to do with butternut squash or sweet potato? Wanted to try making a Moroccan Tagine but not been sure of what it involves?
…you just might find there really is such a thing as a free lunch. Discover wild mushrooms, or berries for a juicy jam in the untimate foodie treasure hunt. By Caroline Hennessy for The Irish Mail on Sunday on Sunday 13 September 2009.
If you’re interested in listening back to any of the Foodtalk shows that were broadcast on Newstalk over the last six weeks (no more sending text alerts online – my Sunday nights have suddenly gotten very quiet!), they’re now all available as podcasts from the Newstalk website. You can see them all here and full details of the interviewees are below.
On Newstalk 106-108fm tonight at 9.30pm the third of my radio shows on food – Foodtalk: Spices – will be broadcast. This was one of the real wild cards of the series. Most of the other categories were easy to figure out: Livestock was a given, as was Dairy and Seafood. Being interested in foraging and gardening since childhood, and doing plenty of that at the cottage, Wild and Garden were also easy areas to work in, but Spices was an area that just came out of the blue.
I was thrilled to hear the first Foodtalk on Christmas Day at 1.30pm, just as we were basting the turkey, making gravy and chopping vegetables for dinner.That programme – very topically – was on Livestock, focusing on Irish pork. Jacque Barry (Jacques Restaurant) talked about her love of good quality ingredients and food eaten with family while Fingal Ferguson of the Gubbeen Smokehouse explained how the cycle works on the Gubbeen farm in West Cork – the pasture is eaten by the cows who produce the milk for the cheese, the whey of which is fed to the pigs who are turned into the best pork, sausages, salami and chorizo by Fingal.