At the recent Galway Food Festival I had the opportunity to represent Slow Food Galway with three very local and wild dishes......
At the cookery demonstration I showcased the following three dishes:
- Wild Garlic and Green Pea Soup
with Scallop, Prawn Tapioca, Prawn Gel, Wild Pea and Scurvy Grass
- Duo of local Spring Lamb - Herb Crusted Rack, Lamb Belly Roulade
with Sow Thistle, Carrot Purée, Confit Celeriac, Elderberry Capers, Elderberry Gel, St George's Mushrooms, Natural Jus, Wild Garlic and Lovage Oil
- Goats Milk and Gorse Flower Panna Cotta,
with Rhubarb Gel, Spruce Sugar, Roasted Hazelnuts, Wild Primrose and Wood Sorrel
The foraged wild food basket included:
- Mushrooms: St George's, Scarlet Elf Cup, Jew's Ear
- Sandwort Leaves
- Scurvy Grass Leaves and Flower
- Sea Beet
- Sow Thistle Leaves
- Dandelion Leaves
- Wild Garlic Leaves and Flower
- Wild Primrose Flower
- Wild Pea (Vetch) Leaves
- Wood Sorrel Leaves and Flower
- Pennywort Leaves
- Gorse Flower
- Spruce Shoots
Preserved wild foods included:
- Elderberry Capers
- Elderberry Cordial
- Elderberry Vinegar
- Pickled Wild Garlic Flower Buds
Local produce was supplied and sponsored by:
- Goats Milk, Cream and Yoghurt - The Galway Goat Farm, Dunmore
- Scallops and Prawn Shells - Gannet Fishmongers, Galway
- Spring Lamb - McGeoughs Butcher, Oughterard
- Vegetables, Herbs and Honey - Cait Curran’s Organic Vegetable Stall, Galway and Moycullen
- Rhubarb - Kate O'Dwyer, Headford
- Mustard - Brigid Brophy, Barna
