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CORK CITY PLANNING ITS ‘FEEDING THE CITY’ EVENT

cork grand parade

Cork is in the planning stages of throwing its own Feeding the 5,000 event over St Patrick’s Day weekend.

Recipes from Tony Keogh – Head Chef at Cornucopia

Boxty

Still unsure of what to do with your leftovers? Tony Keogh, one of the chefs who gave a cooking demonstration at the Feeding 5,000 Dublin event, has shared some recipes to help you out.

Photos from Feeding the 5,000 Dublin

Naoise Ó Muirí, Lord Mayor of Dublin, has a go at cooking

Check out some of the photos from Feeding the 5,000 Dublin!

Feeding the 5,000 – A Quick Recap

IMG_4486

We fed them!

5,000 of you arrived in Wolfe Tone Park on Saturday to eat curry, drink apple juice and grab a flapjack.

CORK CITY PLANNING ITS ‘FEEDING THE CITY’ EVENT

cork grand parade

Cork is in the planning stages of throwing its own Feeding the 5,000 event over St Patrick’s Day weekend.

On Saturday, the 15th March, Cork City will Feed the City along the Grand Parade as part of the Cork City Council St. Patrick’s Festival. They will feed 5,000 people a delicious vegetable curry made from grade 2 and 3 vegetables–which wouldn’t be acceptable in supermarkets. They also plan cooking demonstrations and other fun activities.

Stay tuned for more information as we get closer to the date…

Recipes from Tony Keogh – Head Chef at Cornucopia

Boxty

Still unsure of what to do with your leftovers? Tony Keogh, one of the chefs who gave a cooking demonstration at the Feeding 5,000 Dublin event, has shared some recipes to help you out.

Tony is head chef at Cornucopia, Dublin’s best-known vegetarian restaurant.

 

 

Boxty

Boxty or bacstai in Irish means “poor house bread”. It is a potato pancake and different variations are found throughout the country. It is usually a made from grated raw, mashed potato or a mixture of both which is shaped into a patty and fried. This is a great way to use up leftover mash or old potatoes. The addition of peas in the following recipe makes it a great way of using up Sunday dinner leftovers. I have used scallion tops in the sauce as these often end up in the bin as in Ireland we tend to use only the bottom end of the scallion in salads.

400 grams of leftover potato,

40 grams melted butter

60 grams flour

Juice of half a lemon

50 grams of peas/corn/cabbage/leeks

Seasoning

Oil for frying

Sauce 50 ml mirin or sherry

400 ml tin of coconut

60 grams of spring onion tops

Seasoning

150 grams mushrooms

 

Firstly grate the potato, add the salt and lemon and give them a good squeeze. Some liquid will escape. Do no not discard this. This starchy liquid will help to bind all the other ingredients. Add the flour, the melted butter, the leftover veg and the seasoning.

Shape the mixture into patties you should get about 6 from this quantity. Heat some oil in a large frying pan or skillet. When it is sizzling, lower the heat to medium and add the patties. Fry the patties on each side for about five minutes on each side.

Meanwhile make the sauce and fry the mushrooms. In a small saucepan heat the mirin and sherry. Allow it to reduce for a minute before adding the coconut milk. Reduce for a further five minutes before adding the spring onion tops. Blend to a velvety sauce. While this is happening fry the mushrooms in some hot oil.

Flood each plate with a ladle of sauce and top with the two boxty and the mushrooms.

 

Beetroot and feta with yogurt, dill and greens

Apart from bread, apples and potatoes, according to stopfoodwaste.ie, yogurts, milk and salad ingredients also top the list of food stuffs that end up in the bin. This simple salad makes use of both. If whole raw beetroots are not your thing, thinly sliced vacuum packed will suffice. Otherwise some grated swede or some extra carrot or thinly sliced apple or pear will work just as well.

120 gram shredded beetroot

finely chopped white scallion about 60 grams

1 carrot grated about 90 grams.

100 grams feta

150 grams yogurt

Heaped teaspoon ground toasted cumin

Dessertspoon of chopped dill

Dessertspoon of lemon

50 grams of leaves [rocket, spinach, any leftover greens]

Seasoning

 

In a large bowl combine the beetroot, carrot, scallion, cumin, lemon and a pinch of salt. Fold in the yogurt and the dill. Lastly crumble in the feta and seasoning

Mound the salad onto each plate and top it with a small pile of dressed or undressed salad greens

 

Migas

Different variations of migas or “crumbs” in English are found in Spanish, Portuguese and tex-mex cuisine. This is a great way to clear your vegetable drawer and bread bin. The following is a take on the Portuguese version. Most leftover bread will do. In the following recipe I have used some fresh basil pesto instead of the garlic to add some more flavour. Shop bought pesto will do just as well and will save you some time.

You will need;

200 grams of leftover bread

Olive oil for coating the bread

100 grams of cabbage or kale

Tin of chickpeas, rinsed and strained

2 heaped dessertspoons of pesto

Some olive oil for frying

Seasoning

 

Roughly chop or tear the bread into a bowl, add the olive for coating, the amount needed will vary depending on the bread and how old it is. Older bread will absorb more oil. Heat the oil in the frying pan over a medium heat and add the bread.

After a minute or two, add the kale, or cabbage, stir to combine and add the pesto.   Cook for a further few minutes. Stir in the chickpeas and seasoning. Cook for a further 2 minutes or so.

Serve immediately.

 

Thanks again to Tony Keogh for those great recipes, if you try them out, be sure to let us know how you got on!

Photos from Feeding the 5,000 Dublin

Naoise Ó Muirí, Lord Mayor of Dublin, has a go at cooking

Check out some of the photos from Feeding the 5,000 Dublin – Taken by Conor Healy

The crowd at Feeding 5,000 Dublin

The crowd at Feeding 5,000 Dublin

Some of the Feeding 5,000 Dublin Team

Our apple press

Naoise Ó Muirí, Lord Mayor of Dublin, gets a cooking lesson from chef Para

The Lord Mayor goes it alone

3 of the 5,000

Volunteers from Ebay serve up delicious curry

The Lord Mayor serves the first bowl to Mindy O’Brien, event co-ordinator

The Lord Mayor, an enthusiastic fellow!

Lord Mayor with some of the volunteers

Mindy O’Brien gets a little too excited that the Lord Mayor has pledged to reduce his food waste

Tristram addresses the crowd while a microphone sneaks into the shot

Aoibheann of Food Glorious Food joins Mindy and the Lord Mayor for a chat

We have no idea what they’re laughing about, to be honest

Para hard at work

Tasty curry fit for 5,000!

Feeding the 5,000 – A Quick Recap

IMG_4486

We fed them!

5,000 of you arrived in Wolfe Tone Park on Saturday to eat curry, drink apple juice and grab a flapjack – we didn’t tell you about those, surprise!

The whole team behind Feeding the 5,000 Dublin were blown away by the support and reaction to the event from the public and media alike.

Our own video for the event was made by James of LandsLeaving Media, and made it to Broadsheet.ie before we had even served the last bowl of curry!

We also made an appearance on Satuday’s Six One News, which will help spread the message that Dublin wants to see food waste tackled.

We also featured in Today’s Irish Times.

The reaction on twitter was phenomenal, we were trending in Dublin and the whole of Ireland, despite the rugby and austerity march being huge talking points.

We also had lots of people there on the day writing, snapping and shooting. RTE’s Eco Eye were filming, so checkout their show Tuesday at 7pm on RTE1. This great blog post, with lovely pics, appeared too.

WorldIrish.com gave us a nice feature on Friday evening, just in time for the event, and WorldIrish journalist @unakavanagh even dropped by to try the curry!

TheCity.ie were o n hand tointerview some visitors to the event, and produced a short video slideshow that’s worth a look.

LeCool and Dublin Event Guide were great for getting the word out too.

During the week we were on Matt Cooper on Today FM, Alison Curtis on Phantom and Mooney on RTE Radio 1, to name a few.

Thanks to everyone who helped spread the word, not just the media, but those of you who shared the event on facebook and twitter too – we couldn’t have pulled it off without your support.

We’ll have a blog post up, hopefully within the week, with more information about our plans for the future of Feeding the 5,000 in Ireland, Bia Foodbank and much more.

Three Great Recipes from the Soul Food Company

Soul-Food-Ireland-75_maggie-belzau_

Maggie Lynch of the Soul Food Company is not only giving a cooking demonstration at the Feeding 5,000 event, she also gave us three fantastic recipes for your leftovers. They’re all really healthy and nutritious, give them a try and let us know how you get on! 

 
 

Mexican Bean and Chrizo Soup

Ingredients:

1 medium onion [200 grams] – finely diced
2 cloves garlic – crushed
1 carrot large – diced – 100 grams
½ small butternut –diced -200 grams
2 potatoes – diced
100 grams – Aduki/Kidney beans dried /soaked and cooked or 400grams tin beans
1 heaped teaspoon cumin
½ teaspoom chilli flakes
½ teaspoon smoked paprika
1 tablespoon tomato puree
1 x 400 grms tinned chopped tomatoes
½ chrizo sausage – diced
1 litre chicken stock
Fresh coriander to garnish
Natural yoghurt /soya yoghurt / crème friche to serve

Method:

1. Lightly cook chrizo in olive oil in a saucepan for 1-2 minutes, remove from pan
and set aside til later.
2. Gently fry onion in a little olive oil for 5 minutes, add carrot, potatoes and
butternut squash gently cook for approx 10 minutes or until all vegetables are
softish. Add in spices-cumin, chilli flakes, smoked paprika continue to cook for
2-3 minutes.
3. Add puree, tomatoes, aduki beans and stock, simmer for 10-15 minutes.
4. At this stage you can either leave soup chunky or blend slightly.
5. Lastly add back in the chrizo and fresh coriander and simmer for another few
minutes
6. Serve with a large dollop of yoghurt and chunky bread
Top Tip – Alternative ideas for soup: Cut vegetables chunky and have a lovely veggie
casserole, add in prawns mussels or any meaty fish and you end up with a large
seafood stew, alternativey add chicken which is cut into chunks and you have a
chicken veggie and bean casserole. Use soup as a base sauce over meat balls. As a
base sauce for a veggie lasagna to tossed over pasta etc etc…Freezes really well and
is a good source of protein fibre and vitamin A.

 

Thai Fried Rice with Left over Chicken

Ingredients:

220 grams cooked brown basmati rice
200 grams left cooked chicken, gentle cut into slices
1 tomato, seeded and cut into strips
100 grams white onion, cut into thin slices
40 grams spring onion, cut into 2cm lengths
10 grams (1/4-1/2 ) red chilli, seeded and finely diced
2 eggs, organic or free range, beaten
1 ½ teaspoon fish sauce
1 ½ soya sauce
½ teaspoon sugar
¼ teaspoon cracked black pepper
1 teaspoon deep fried garlic slices (opt)
1 tablespoon coconut oil/sunflower oil
25 grams greens, e.g. kale, spinach, chard

Method:

1. Heat deep pan or wok, add oil, add eggs and scramble lightly for about 15 seconds
2. Add chicken and stir about 30 seconds
3. Add rice and stir until rice separates
4. Add tomatoes and white onion and stir for 1 minute
5. Add deep fried garlic, fish sauce, soya sauce, pepper & sugar – stir for 1 minute
6. Add spring onion and chilli. Cook briefly, mixing gently.
7. Serve with lime wedges, sliced cucumber, tomato and oriental leaves
Top Tip – Use uncooked prawns, raw chicken strips, pork, tofu or a selection of vegetables.
* Brown rice is high in fibre and a whole suite of vitamins (speciall B-complex) & minerals.

 

Roast Chicken with Pearl Barley Tabouleh

Ingredients:

200 g pearl barley (pre-soaked)
20 g mint leaves – chopped fine
40 g flat parsley – chopped fine
2 plum tomatoes – seeds removed and finely diced
1 small red onion – finely diced
2 tablespoons lemon juice
2 tablespoons good quality olive oil
Seasoning of sea salt and cracked black pepper
A handfull of baby leaves (e.g. pursane, baby spinach, watercress)
½ pomegranate seeded (opt)
2 cooked chicken breasts, lightly shredded
100 grams Feta cheese (opt)

Method:

1. Rinse pearl barley really well. Cover with boiling water and simmer for approx 30 -
40 minutes, allowing the pearl barley to cook but still leaving a little bit of bite in
the grain. When cooked, rinse under cold water, drain and set aside.
2. De-seed pomegranate, rinse and set aside. Chop mint and flat parsley then add to
barley. Add diced tomato, red onion, lemon olive oil, baby leaves and seasoning.
Mix in half the pomegranate seeds. Gently mix through two thirds of thr shredded
chicken Place on serving platter and top with rest of chicken & pomegranate
seeds.
Top Tip – Leave out chicken and crumble in some aged barrel fetta for alternative option.
Barley has a low Gi, and ideal for those trying to loose weight, it has a soothing and
warming to the digestive system when you feel under the weather.