A large crowd attended Ferrycarrig Hotel, Wexford last night Thursday 28 November where they were treated to a festive cookery demonstration by well-known TV Chef Catherine Fulvio of Ballyknocken Cookery School. The event, now in its second year, focused on making the most of food at Christmas and was part of Wexford County Council’s Food Waste Prevention Campaign under the Southern Region Waste Plan.
Catherine’s beautiful Christmas meal consisted of Carrot & Cumin or Garden Spinach Soup to start followed by Poached Apples Stuffed with Cashel Blue Cheese Salad with a Christmas Pancetta and Cranberry Turkey Breast with glazed Pears & Port Gravy for main course. Accompaniments included a Courgette and Brussel Sprout Stir Fry and Hasselback Potatoes. Desert consisted of Rosemary Honey & Plum Tart.
Throughout her demonstration Catherine offered advice on meal planning, reducing food waste and saving on shopping bills. She also provided tips on being creative with leftover food. The attentive audience was very appreciative of the fantastic meal and the proof of the pudding was very much in the eating, with not a leftover in sight at the end of the two hour demonstration!
Wexford County Council asks all households to consider reducing their food waste this Christmas and help in the fight against climate change. For more information on reducing food waste visit stopfoodwaste.ie and mywaste.ie or contact the Environment Section of Wexford County Council on 053 9196000 or by email to email@example.com