Galway Food Festival

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

For recipes of the dishes follow the link to my Recipe Section