CountryWide

    Saturday, 8.10am

    CountryWide Saturday 20 December 2014

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    CountryWide

    People, events and happenings around the country, presented by Damien O'Reilly.

    ONE OF THE SPICE BOYS

    Arun Kapil is an Anglo-Indian chef, food entrepreneur, spice expert, and founder of Green Saffron, purveyors of spices, rice, sauces and spice blends, based in Cork. Arun has some interesting ideas on how to ( literally) spice up those leftovers.

    His book "Fresh Spice – vibrant recipes for bringing flavour, depth and colour to home cooking" is out now via Pavilion books.

    Here are the recipes he mentioned on the programme.

    Arun’s Snowman on a Stick 

    Christmas pudding, coconut & currants

    Makes 6 sticks

    Ingredients:
    50g smooth apricot jam
    1 tblsp water
    1 x 390g Green Saffron Crimbletastic Christmas pudding, or any amount of left-over Christmas pudding
    60g desiccated coconut
    30g white chocolate
    6 small brochette skewers
    12 raisins
    2 or 3 red glace cherries
    6 sultanas
    6 small dice mixed peel

    Method:
    Pop the water and apricot jam into a saucepan, heat, stir and melt. Set aside.
    Pop the pudding into a mixing bowl and break it up with a knife until it resembles bread-crumbs. Set aside
    Pop the coconut onto a plate, grate the chocolate onto it and mix together with metal spoon.
    Roll 6 balls of pudding weighing 40g and another 6 weighing 20g. Brush them with the jam, then roll them around in the coconut chocolate flakes, until they’re fully covered.
    Brush the raisins with the jam and pop them on as eyes. Cut 6 small pieces of cherry, coat in jam and pop on as noses
    Finally, slide a sultana followed by a small piece of mixed peel up the stick and wedge into place to stop the snowman sliding down his perch. Pop the sticks into some foil covered oasis and serve!

    Turkey Delight -Coconut, spice and lime

    Left-overs? For a delicious way to use up left-over turkey, chicken, ham or beef try this recipe. Delicate, superbly aromatic, bursting full of flavour. Fresh Tamil spices, creamy coconut milk, lime juice and fresh coriander…absolutely beautiful!! Our version of the Tamil ‘Vadagam’ blend; ‘Turkey Delight’….full of Indian promise!
    Serves 4-6 people

    Ingredients:
    500g or 1 lb onions, peeled, diced
    60g or 2 oz ghee, butter or 3 tblsp vegetable oil
    4 cloves garlic, crushed or blitzed
    20g or 1 fat inches ginger, grated or blitzed
    Spices: 2 tsp cumin, 5 green cardamom pods, 4 cloves, 1tsp black pepper, ½ tsp fenugreek seeds grind these all then add, ½ tsp Kashmiri chilli flakes, 1 heaped tsp ground cassia, 1 heaped tsp turmeric,1 tsp black mustard seeds and 4 gratings of nutmeg
    1 tin coconut milk
    1 tin tomatoes, chopped
    1kg or 2 lb COOKED meat (turkey, ham etc), cut into bite-sized pieces
    1 tsp sugar (optional)
    Juice and zest of ½ lime
    Coriander, fresh, roughly chopped
    1 tsp sea salt, to taste

    How to make your meal:
    1. Sweat the onions in the ghee in a heavy bottomed pan until soft.
    2. Turn the heat up to medium, add the garlic and ginger. Stir for a couple of minutes.
    3. Next, add your Spice Blend and stir for another minute.
    4. Turn up the heat a little, add the tomatoes and coconut milk, sugar, stir and cook for 2 or 3 minutes.
    5. Add the cooked meat and cook on a gentle heat until everything’s deliciously warm, approx 5 to 10 minutes.
    6. Take off the heat, grate the lime zest into the pan, squeeze in the lime juice, sprinkle with the fresh coriander.
    7. Stir, check the seasoning, adding salt if you think it needs it, stir again, then serve immediately…simple!

    Serving suggestion:
    Sprinkle with freshly chopped coriander and serve with Green Saffron’s Vintage ‘AAA’ Basmati rice.
    Alternative suggestions:
    Try replacing the cooked meat with the same quantity of raw…..cut into mouth-size pieces, but remember (at stage 5, above) to cook it for about 20 minutes for minutes for chicken and about 1½ hours for lamb with the lid on until your chosen meat is cooked. Fish could also be used. Monkfish is recommended as it has a firmer texture. Again, remember to only just cook the fish. This could take as little as 15 to 20 minutes.

    Green Saffron Spices Ltd,
    Unit 16, Nordic Enterprise Park,
    Knockgriffin, Midleton, Co Cork,
    Ireland
    Tel: 021 463 7960
    Email: eatwell@greensaffron.com
    Web: www.greensaffron.com/
    For "Fresh Spice":www.pavilionbooks.comx

    YOU JANE, ME SAUSAGE

    It all began back in 1863 when Jane Russell’s great great grandfather Edmund Burke established his pork and bacon business on O’Connell Street in Clonmel.These days Jane is proud to be carrying on this tradition making a range of premium, meaty sausages by hand in Kilcullen Co Kildare. And Jane is here to prove the point with sizzling hot sausages, rashers and pudding for the show.

    Jane Russell’s Handmade Sausages
    Link Business Park
    Kilcullen, Co. Kildare
    Tel: 045-480 100
    Email: info@janerussells.ie
    Web: http://janerussells.ie/

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    SPILLANE THE BEANS

    Cork singer and songwriter, John Spillane is 33 years in the business and to celebrate he isin the Cork Studio with the UCC Choir and a few of his divine tunes. This year he wrote a special song to a special place in Cork City, THE ENGLISH MARKET CHRISTMAS ANGEL SONG.
    The current album “MAN WHO CAME IN FROM THE DARK” is based on his travels around the country – and that started with a TG4 series SPILLANE AN FÁNAÍ (Spillane The Wanderer)-
    John Spillane and Mystery Guests play the EVERYMAN, Cork, tomorrow Sunday, 21st December @ 8pm ( for the 16th year in succession).And then on Jan 17, he's in Kilworth in Cork.

    Website: www.johnspillane.com/

     

    And there was the song we could not get in the show - Passage West - so here it is to have a listen to 

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    Christmas Me Arse!

     Here's Seamus in character - some character alright

    Séamus O'Rourke, the Leitrim playright has recorded a special piece for us this Christmas.

    Find out more about Seamus and his company Big Guerilla Productions at : www.seamusorourke.com/

     

    EAR TO DARRAGH

    Darragh McCullough edits the Farm Independent, is the token male on "Ear to the Ground" and farms on a mixed farm in Co. Meath - indeed he comes in today with lambs in hand, and threatened to complete the crib by bringing his donkey into the studio. Darragh will be presenting Countrywide in a few weeks time so we'll be nice to him. Darragh Agricultural Science in UCD and also has a Masters in Development Studies. He also operates a mobile farm unit for Agri-Aware that helps promote awareness among children about farming and food.
    Email: DMcCullough@independent.ie
    Tweet:@darraghmccullou

    PHELAN ALRIGHT

    Mary Phelan writes for Irish Country Living, Irish Farmers Journal and Irish Country Magazine. She tells us she comes from the HURLING side of Laois- we tried to find which side that was, but are still none the wiser. Mary is one of the growing number of women writing and working in the whole agriculture and food area

    Twitter :@MaryPhelanIFJ
    Email: mphelan@farmersjournal.ie
    Tel : 01 4199534
    The Irish Farmers Journal
    Irish Farm Centre
    Bluebell
    Dublin 12
    Ireland

    RED HURLEY - HOW GREAT THOU ART

    A couple of week's back Red came in to share his songs along with the Ennis Gospel Choir. We could not put this out on the day so here it is now for your pleasure 

    About The Show

    Damien O'Reilly and the CountryWide team feature the events, people and happenings that bring colour and life to communities, towns and villages across the country

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    Presenter: Damien O'Reilly

    Producer: Ian Wilson

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