North West Today

                                     Special Guest- Conal Gallen 2 – 4 pm

Thursday 17th September is Irelands biggest Coffee Morning for Hospice and once again Ocean fm are doing their bit to fundraise for Donegal Hospice and North West Hospice with our ‘Hits for Hospice’ from 7am until 9pm. Listeners can contact the studio and pledge a donation to have their favourite song played during the day. Last year we raised over 13,000 euro which was divided between Donegal Hospice and North West Hospice. So if you would like to support our Hits for Hospice, pledge a donation, whatever you can afford and help us raise as much money as we can for Hospice. We are delighted that Comedian Conal Gallen will join us on the day and present a programme from 2pm until 4pm.
To pledge a donation please contact the studio By Phone on 0818 365 500 By Text on 083 3500530 or email studio@oceanfm.ie
7AM – 9AM Kevin Blessing
9am – 12 noon Francie Boylan and Margaret Carr Flynn
12 – 2pm Seamie Mc Manus
2pm – 4pm Conal Gallen and John Ryan
4pm – 7pm Pauric Byrne
7pm – 9pm Kevin Keenan

If you are holding a coffee morning, let us know about it and Pauric, Kevin and Paul will be out and about and call into you.

Wet Dishes or Comfort Food

As we are approaching winter and temperatures are dropping we may need some central heating from within, something to comfort us from what for some may be depressing weather

Curry is one such food, Curry comes from the Indian word Kari, meaning sauce
Curry comes to us from Asia, countries such as India, Sri Lanka, Burma, Thailand, Malaysia and Indonesia

Curry will vary in taste and consistency within the region it comes from
Some curries have a very much spiced gravy appearance as others will be more spiced flavored meats with little sauce

Vindalloo is a very hot curry

Madras is middle of the road

Korma is a mild curry usually made from coconut milk

If a curry is to spicy add some natural yoghurt to cool it down

Half a million curries a day are consumed in the UK

Chicken Tika Masal is an English Dish

Curry Paste

10 mixed chili peppers dice
1 stalk of lemon grass roughly chopped
4oz of chopped onions
5 cloves of garlic
3 oz of chopped root ginger
1 lime zested
1 tablespoon of coriander seeds
1 tsp of cumin seeds
1 tsp of salt
½ tsp of ground cinnamon
1 tsp of brown sugar
2 tbs of peanut oil

Place all ingredients in shallow roasting tray, mix them all together
Roast fo 20 mins @ 350f
Blend in food processor

Will store for up to 3 months in a sealed jam jar

Musamun Beef Curry
2 tbls of Peanut Oil
1 Ts of curry paste
¾ lb of Diced Beef (Stewing beef)
1 Large potato diced
1 sliced onion
1 can of coconut milk
1 ½ tbsp of fish sauce
1 tsp of brown sugar
3 green chili peppers diced
4oz of roasted peanuts

Heat the oil and curry paste in a pot until it bubbles
Add the beef, potato, onion, coconut milk, fish sauce, brown sugar and chili peppers, cook for 10-15 mins over high heat
Reduce the heat and cook for further 30 mins
Serve with sprinkled peanuts

Chicken Fruity Curry with Basmati Rice

1 whole chicken jointed into four portions
1 litre of chicken stock (saved from the cooking liquer of the chicken)
Half Tablespoon each of Carraway Seed and Fennell Seed
1 Teaspoon each of Cumin and Coriander Seed
1 Tablespoon each of Turmeric and Ground Ginger
3 Cloves of Crushed Garlic
2 Tablespoons each of Curry Powder, Desiccated Coconut and Mango Chutney
2 Each of Diced Apple and Pear
Quarter Diced Pineapple
7oz Raisins
4 Tablespoons of Tomato Puree
3oz of Butter/ Margarine
3oz of Flour
12 oz Basmati Rice

Place chicken in saucepan, cover with boiling water, cook for 40 mins and remove chicken meat from the bone
Melt Butter add Garlic and Spices coconut and fruit, add flour and tomato puree and mix, now gradually add 1lt of the stock from the chicken, then add chicken and simmer for 20 mins

Beef and Guinness Casserole

Serves 8

2lb of good lean stewing beef
2oz flour
1 Carrot Diced
2 Onions Diced
4 Peeled potatoes diced
2 sticks of celery diced
Half pint of Guinness
Half pint of beef stock
1 bay leaf
Salt pepper to season

Pass beef through some seasoned flour and seal on a hot pan with olive oil, remove into a casserole dish
Sweat off vegetables in olive oil and remove into casserole with beef
Mix in the 2oz of flour and cook out for 2-3 mins
Add Guinness and Beef stock and bay leaf
Cover over and place into pre heated oven 140degrees and cook for 4-4.5 hours stirring occasionally
Check for seasoning and serve (Good for cooling and freezing)

Fisherman’s Pie

8oz of Smoked fish skinned, de-boned and cubed (Haddock, cod, coley etc)
8oz of white fish skinned, de boned and cubed (Sole, cod, haddock, bass etc)
2- 3 oz of shell fish (shell removed, i.e. mussels, clams, prawns, oyster etc)
6 potatoes peeled (boiled and mashed with a knob of butter and seasoned)
1oz of butter / Margarine
Half pint of milk (or half milk half cream)
4oz of frozen peas
Pinch of Dill
Salt Pepper

Melt butter in a saucepan, add flour and cook out for 2- 3 mins
Gradually add milk, stirring all the time until it’s thickens
Add fish dill and season, cook out for further 5- 6 mins
Place in a pie dish; pipe neatly the potato on top
Sprinkle some grated white cheddar on top (optional)
Place in pre heated oven 190 until topping has nicely browned
Serve

Don’t forget Sligo’s Sinead Mc Gill will be representing her county and indeed the North West at the final of the Rose of Tralee in August for the 50th anniversary of the competition. This is the first time that the Sligo Rose has made it to the finals so we want the whole of the North West to support her. We at Ocean fm are proud to be associated with the competition along with our media partners the Sligo Champion. Thanks to companies who have come on board to sponsor some of her outfits for the festival -Robert Barron from Pamela Scotts – Louise from Kabuki, at The Courtyard, Carrick-on-shannon and Events by Ray Michael.
We will be keeping you upto date on whats happening in Tralee.

In the Kitchen
Bananas

Bananas are fruit grown mostly in south Asia grown in over 107 countries with India been the main grower of bananas
The Banana comes from the banana plant which grows up to 25 feet tall.
They come in a variety of colors including purple, red and yellow which we use and is known as the Cavendish

The leaf of the banana is used in cooking often to wrap items in as it is water proof and flexible
Bananas are often de hydrated and used as snack foods
They are used in all modes of cookery both savory and sweet
They are made up mostly of water (75%) and are good sources of potassium, vitamin B6 AND Vitamin c

Banana Bread

8oz of White Flour
2oz of Sugar
¾ tsp of Baking Soda
½ Tsp of Salt
8oz of Chopped Toasted Walnuts
3 ripe mashed Bananas
1 small tub of natural yoghurt
2 large eggs
6oz of melted butter
1tsp of Vanilla Essence

Pre Heat oven to 350f, Grease a nonstick loaf tin usually a 9-by-5-by-3-inch tin
Mix all the dry ingredients in a bowl and set aside
In a separate bowl mix bananas, yoghurts eggs, butter and vanilla, fold this mixture into the dry ingredients
Pour batter into the loaf tin and bake for bout 55 mins

Bannoffi Pie

Allegedly created in 1972 by Ian Dowding and Nigel Mc Kenzie at the Hungry Monk Restaurant in Sussex England. The restaurant to this day has a plaque outside claiming this
In 1994 some large supermarkets sold it as American pie leading the two gentleman to a reward of 10000 pounds sterling to anyone that could di-prove there claim

It was a favorite dessert of Margaret Thatcher and Princess Dianna

It is made with condensed milk in nearly all cases nestle condensed milk. There are two methods of making the toffee, 1. By immersing closed tins in a pot and boiling for up to 3-3.5 hours (can be dangerous as water if not watched will evaporate causing the tin to explode) or 2. By placing in a pan of water, bring to the boil and place into and oven at 130-140c for 4-5 hours

Can be made with a pastry base or with a biscuit base

Original Recipe

You will need a 10x 1 ½ inch baking tin
Pre Heated oven 180c/gas mark 4

Pastry
250g Plain Flour
25g of Icing Sugar
125g of Butter
1 egg and 1 egg yolk

Place the flour and butter in a blender and blend until bread crumb texture add the egg, turn onto floured surface and knead, place in fridge for 15-30 mins
Take out roll out to a round and thickness of about ½ inch, line the baking tin, prick the bottom, line with parchment paper and weigh down with dry beans or rice
Bake for 15 mins, remove paper and bake until golden brown, take out and cool

To Assemble

1 ½ tins of banoffi toffee
5-6 ripe bananas
¾ pint of cream
1 tsp of instant coffee
1 dessert spoon of caster sugar
A pinch of Ground Coffee

Carefully spread toffee over the base of the flan
Peel and split the bananas lengthways and arrange them on top of the toffee (That’s why God made bananas with a curb, to fit the tin)
Whip the cream with the instant coffee and the sugar and spread over the bananas
Sprinkle with the ground coffee
Refrigerate for 15-20 mins and serve
It’s not suitable for freezing
Fried Bananas recipe

Ingredients:
1 lt of oil, for deep frying.
8 oz of all-purpose flour.
8 oz of corn flour.
250 ml of water.
6 oz of shredded coconut.
125 ml of coconut milk.
2 oz of sesame seeds.
3 tablespoons of sugar.
1 teaspoon of baking soda.
½ teaspoon of salt.
Preparation Instructions:
Peel each banana and slice into four lengthways.

Combine all of the batter ingredients and stir to mix together.

Heat the oil in a wok to 375°F (190°C).

Dip each piece of banana into the batter and then deep-fry until golden brown.

The American City of Wilmington, Ohio, claim their city, southeast of Dayton, is the birthplace of the popular treat. In 1907, restaurant owner Ernest Hazard wanted to attract students from Wilmington College during the slow days of winter. He staged an employee contest to come up with a new ice cream dish. When none of his workers were up to the task, he split a banana lengthwise, threw it into an elongated dish and created his own dessert. The town commemorates the event each June with a Banana Split Festival.

Banana Split Dessert recipe

Ingredients:
6 bananas.
6 scoops of vanilla ice cream.
12 oz of butter.
8 oz of dark chocolate.
3 oz of dark brown sugar.
3 oz of butter.
1 tablespoon of water.
Preparation Instructions:
Preheat your oven to 375°F (190°C).

Place the butter in a shallow pan to melt and begin to foam.

While the butter is melting, peel the bananas and cut lengthways into 4

Place the pieces of banana into the hot butter and toss so until each piece is coated.

Sprinkle the bananas with dark brown sugar; then move to the oven to bake for until golden and caramelized (about 10 minutes).

While the bananas are baking, gently melt the chocolate in a pan with one tablespoon of water.

As soon as it turns to liquid, remove it from the heat and stir in the butter. Do not allow to boil, but heat gently.

When the bananas are ready, place a large rounded scoop of vanilla ice cream on each plate.

Criss-cross the three pieces of banana per person over the ice cream; then drizzle the chocolate sauce over the top and serve.

Here is Anna the physic medium in action in studio this morning. Sorry couldn’t get to all your calls.

Anna will be back in July. She will be analysing dreams. So remember them or write your dreams down and give us a call in July to see what they could mean.

Thanks

Margaret

History of Fruit Cake
The oldest reference that can be found regarding a fruitcake dates back to Roman times. The recipe included Pine nuts, and raisins that were mixed into barley mash. Honey, spices, and preserved fruits were added during the Middle Ages. Crusaders and hunters were reported to have carried this type of cake to sustain themselves over long periods of time away from home.
1400s – The British began their love affair with fruitcake when dried fruits from the Mediterranean first arrived.
1700s – In Europe, a ceremonial type of fruitcake was baked at the end of the nut harvest and saved and eaten the next year to celebrate the beginning of the next harvest, hoping it will bring them another successful harvest. After the harvest, nuts were mixed and made into a fruitcake that was saved until the following year. At that time, previous year’s fruitcakes were consumed in the hope that its symbolism would bring the blessing of another successful harvest
In the early 18th century, fruitcake (called plum cakes) was outlawed entirely throughout Continental Europe. These cakes were considered as “sinfully rich.” By the end of the 18th century there were laws restricting the use of plum cake.
Between 1837 and 1901, fruitcake was extremely popular. A Victorian “Tea” would not have been complete without the addition of the fruitcake to the sweet and savory spread. Queen Victoria is said to have waited a year to eat a fruitcake she received for her birthday because she felt it showed restraint, moderation and good taste.
It was the custom in England for unmarried wedding guests to put a slice of the cake, traditionally a dark fruitcake, under their pillow at night so they will dream of the person they will marry.

Fruit Cake

• 8 oz diced candied orange peel
• 8 oz diced citron
• 8 oz diced pineapple
• 8 oz mixed fruit
• 4 oz whole red candied cherries
• 4 oz whole green candied cherries
• 4oz currants
• 4oz golden or dark raisins
• 4oz chopped dates
• 4 fl oz orange juice
• 4 fl oz brandy
• 14oz all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground mace
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 14oz butter, room temperature
• 14oz brown sugar, firmly packed
• 5 eggs, separated
• 11oz molasses

PREPARATION:
This batter is quite heavy, but a heavy-duty stand mixer can handle it.
Mix the fruit in a large bowl with the orange juice and brandy. Stir gently and set aside to marinate for a few hours.
Generously butter bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper. Butter the paper thoroughly. You can use brown paper for this if you don’t have parchment paper.
Sift the flour. Spice, baking powder and salt 3 times.
Put the butter into a large mixing bowl and cream until smooth. Add sugar; using an electric mixer, cream until light and fluffy. Beat the egg yolks slightly and then add them to the bowl. Mix the batter well before you start to add the flour and spice mixture. Stir the batter as you add the flour, a little at a time, stirring well after each addition. When the flour is thoroughly incorporated, add the molasses and stir. Finally, stir in the fruit, along with any soaking liquid left in the bowl.
Put the egg whites in a stainless steel or glass bowl and beat with a clean beater to stiff peaks. Fold them into the batter thoroughly and then spoon the batter into the prepared pans. Cover loosely with a clean cloth and let the batter sit overnight in a cool place to mellow.
On the next day, heat the oven to 250°. Place the fruitcake on the middle rack of the oven and bake for 3 1/2 to 4 hours. After 1 1/2 hours, cover the pan with a piece of brown paper (do not use foil) or set the pan in a paper bag and return it to the oven.
When the cake has baked for 3 1/2 hours, test the with the skewer test. If the tester comes out of the center of the cake clean, the cake is done. Leave the cake in the pan and set on wire rack to cool.
When the cakes are completely cooled, turn out of the pans, leaving the paper lining on the cake. Wrap the cake with parchment, then foil, and pack the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin.
Set the tin in a cool, undisturbed place, and every 3 or 4 days before Christmas, open the foil and drizzle a small amount of bourbon or brandy over the cake. The liquor will keep the cake most and flavorful and help preserve it as well.

History Ameriacn Muffins
Muffins may have started out as a type of small cake or as an alternative to cornbread. Early muffin recipes tend to result in less sweet muffins with far fewer ingredients than their contemporaries. Muffins became widely used as a breakfast food because they were easy to prepare and cooked in a short amount of time. Because muffins grew stale so quickly, they were not marketed as a baked good until the middle of the 20th century. Recipes were limited to certain types of grains and simple additives like nuts and dried fruits. When paper muffin cups were invented, iron pans lost popularity and were less-widely used. Non-stick pans have allowed muffins to be baked in a variety of fun shapes to coincide with holidays and events, however, circular muffins remain the most popular. Packaged muffin mixes were introduced to the marketplace in the 1950s. Muffins went on to be marketed as an alternative to doughnuts in the 1960s. Restaurant chains featuring coffee-shop style surroundings appeared and began to feature an assortment of muffins.
Many changes occured in the preparation and consumption of muffins in the 1970s and 1980s. As more women entered the workplace, there was a decline in home-baked goods. This, in conjunction with the movement to eat healthier, and the rise of specialty food stores with gourmet coffee houses led to the new standard of muffins. Preservatives were regularly added to muffin mixes which allowed them to be sold more readily. Fatty pastries and sugary doughnuts were also tossed in favor of the healthier muffin. Healthier muffin recipes using grains and yogurt, however, for these healthy muffins to last long enough to be sold publicly without the use of artificial preservatives, the amount of fat and sugar used in the recipes needed to be increased. Because of this increase, these new muffins were comparable, in the amount of calories they contained, to cupcakes. The rising market for gourmet snacks to accompany gourmet coffees resulted in larger muffins. There was also a trend that began to serve merely the top of the muffin.

The History of the English Muffin
The English muffin has come a long way – culturally and geographically.
Originally eaten by the “downstairs” servants in England’s Victorian society, the English muffin surfaced and rose to prominence in Great Britain when members of all classes of society became aware of its goodness. The family baker made English muffins from leftover bread and biscuit dough scraps and mashed potatoes. He fried the batter on a hot griddle, creating light, crusty muffins for the servants. Once members of the “upstairs” family tasted these rich muffins, they began to request them for themselves – especially during teatime.
As a result of the English muffin becoming the “most fancied” bread on the isle, English muffin factories sprang up all over England. Muffin men could be heard in the streets selling their muffins from wooden trays slung around their necks. For teatime in private homes and clubs, the English muffins would be split and toasted over an open fire and served in a covered sterling dish alongside tea. The prominence of the muffin men in English society was evident when “Oh, do you know the muffin man” became a popular children’s nursery rhyme. The popularity of the English muffin reached its zenith in Great Britain during the years preceding World War I.

History of Fruit Cake
The oldest reference that can be found regarding a fruitcake dates back to Roman times. The recipe included Pine nuts, and raisins that were mixed into barley mash. Honey, spices, and preserved fruits were added during the Middle Ages. Crusaders and hunters were reported to have carried this type of cake to sustain themselves over long periods of time away from home.
1400s – The British began their love affair with fruitcake when dried fruits from the Mediterranean first arrived.
1700s – In Europe, a ceremonial type of fruitcake was baked at the end of the nut harvest and saved and eaten the next year to celebrate the beginning of the next harvest, hoping it will bring them another successful harvest. After the harvest, nuts were mixed and made into a fruitcake that was saved until the following year. At that time, previous year’s fruitcakes were consumed in the hope that its symbolism would bring the blessing of another successful harvest
In the early 18th century, fruitcake (called plum cakes) was outlawed entirely throughout Continental Europe. These cakes were considered as “sinfully rich.” By the end of the 18th century there were laws restricting the use of plum cake.
Between 1837 and 1901, fruitcake was extremely popular. A Victorian “Tea” would not have been complete without the addition of the fruitcake to the sweet and savory spread. Queen Victoria is said to have waited a year to eat a fruitcake she received for her birthday because she felt it showed restraint, moderation and good taste.
It was the custom in England for unmarried wedding guests to put a slice of the cake, traditionally a dark fruitcake, under their pillow at night so they will dream of the person they will marry.

Fruit Cake

• 8 oz diced candied orange peel
• 8 oz diced citron
• 8 oz diced pineapple
• 8 oz mixed fruit
• 4 oz whole red candied cherries
• 4 oz whole green candied cherries
• 4oz currants
• 4oz golden or dark raisins
• 4oz chopped dates
• 4 fl oz orange juice
• 4 fl oz brandy
• 14oz all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground mace
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 14oz butter, room temperature
• 14oz brown sugar, firmly packed
• 5 eggs, separated
• 11oz molasses

PREPARATION:
This batter is quite heavy, but a heavy-duty stand mixer can handle it.
Mix the fruit in a large bowl with the orange juice and brandy. Stir gently and set aside to marinate for a few hours.
Generously butter bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper. Butter the paper thoroughly. You can use brown paper for this if you don’t have parchment paper.
Sift the flour. Spice, baking powder and salt 3 times.
Put the butter into a large mixing bowl and cream until smooth. Add sugar; using an electric mixer, cream until light and fluffy. Beat the egg yolks slightly and then add them to the bowl. Mix the batter well before you start to add the flour and spice mixture. Stir the batter as you add the flour, a little at a time, stirring well after each addition. When the flour is thoroughly incorporated, add the molasses and stir. Finally, stir in the fruit, along with any soaking liquid left in the bowl.
Put the egg whites in a stainless steel or glass bowl and beat with a clean beater to stiff peaks. Fold them into the batter thoroughly and then spoon the batter into the prepared pans. Cover loosely with a clean cloth and let the batter sit overnight in a cool place to mellow.
On the next day, heat the oven to 250°. Place the fruitcake on the middle rack of the oven and bake for 3 1/2 to 4 hours. After 1 1/2 hours, cover the pan with a piece of brown paper (do not use foil) or set the pan in a paper bag and return it to the oven.
When the cake has baked for 3 1/2 hours, test the with the skewer test. If the tester comes out of the center of the cake clean, the cake is done. Leave the cake in the pan and set on wire rack to cool.
When the cakes are completely cooled, turn out of the pans, leaving the paper lining on the cake. Wrap the cake with parchment, then foil, and pack the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin.
Set the tin in a cool, undisturbed place, and every 3 or 4 days before Christmas, open the foil and drizzle a small amount of bourbon or brandy over the cake. The liquor will keep the cake most and flavorful and help preserve it as well.

History Ameriacn Muffins
Muffins may have started out as a type of small cake or as an alternative to cornbread. Early muffin recipes tend to result in less sweet muffins with far fewer ingredients than their contemporaries. Muffins became widely used as a breakfast food because they were easy to prepare and cooked in a short amount of time. Because muffins grew stale so quickly, they were not marketed as a baked good until the middle of the 20th century. Recipes were limited to certain types of grains and simple additives like nuts and dried fruits. When paper muffin cups were invented, iron pans lost popularity and were less-widely used. Non-stick pans have allowed muffins to be baked in a variety of fun shapes to coincide with holidays and events, however, circular muffins remain the most popular. Packaged muffin mixes were introduced to the marketplace in the 1950s. Muffins went on to be marketed as an alternative to doughnuts in the 1960s. Restaurant chains featuring coffee-shop style surroundings appeared and began to feature an assortment of muffins.
Many changes occured in the preparation and consumption of muffins in the 1970s and 1980s. As more women entered the workplace, there was a decline in home-baked goods. This, in conjunction with the movement to eat healthier, and the rise of specialty food stores with gourmet coffee houses led to the new standard of muffins. Preservatives were regularly added to muffin mixes which allowed them to be sold more readily. Fatty pastries and sugary doughnuts were also tossed in favor of the healthier muffin. Healthier muffin recipes using grains and yogurt, however, for these healthy muffins to last long enough to be sold publicly without the use of artificial preservatives, the amount of fat and sugar used in the recipes needed to be increased. Because of this increase, these new muffins were comparable, in the amount of calories they contained, to cupcakes. The rising market for gourmet snacks to accompany gourmet coffees resulted in larger muffins. There was also a trend that began to serve merely the top of the muffin.

The History of the English Muffin
The English muffin has come a long way – culturally and geographically.
Originally eaten by the “downstairs” servants in England’s Victorian society, the English muffin surfaced and rose to prominence in Great Britain when members of all classes of society became aware of its goodness. The family baker made English muffins from leftover bread and biscuit dough scraps and mashed potatoes. He fried the batter on a hot griddle, creating light, crusty muffins for the servants. Once members of the “upstairs” family tasted these rich muffins, they began to request them for themselves – especially during teatime.
As a result of the English muffin becoming the “most fancied” bread on the isle, English muffin factories sprang up all over England. Muffin men could be heard in the streets selling their muffins from wooden trays slung around their necks. For teatime in private homes and clubs, the English muffins would be split and toasted over an open fire and served in a covered sterling dish alongside tea. The prominence of the muffin men in English society was evident when “Oh, do you know the muffin man” became a popular children’s nursery rhyme. The popularity of the English muffin reached its zenith in Great Britain during the years preceding World War I.

History of Fruit Cake
The oldest reference that can be found regarding a fruitcake dates back to Roman times. The recipe included Pine nuts, and raisins that were mixed into barley mash. Honey, spices, and preserved fruits were added during the Middle Ages. Crusaders and hunters were reported to have carried this type of cake to sustain themselves over long periods of time away from home.
1400s – The British began their love affair with fruitcake when dried fruits from the Mediterranean first arrived.
1700s – In Europe, a ceremonial type of fruitcake was baked at the end of the nut harvest and saved and eaten the next year to celebrate the beginning of the next harvest, hoping it will bring them another successful harvest. After the harvest, nuts were mixed and made into a fruitcake that was saved until the following year. At that time, previous year’s fruitcakes were consumed in the hope that its symbolism would bring the blessing of another successful harvest
In the early 18th century, fruitcake (called plum cakes) was outlawed entirely throughout Continental Europe. These cakes were considered as “sinfully rich.” By the end of the 18th century there were laws restricting the use of plum cake.
Between 1837 and 1901, fruitcake was extremely popular. A Victorian “Tea” would not have been complete without the addition of the fruitcake to the sweet and savory spread. Queen Victoria is said to have waited a year to eat a fruitcake she received for her birthday because she felt it showed restraint, moderation and good taste.
It was the custom in England for unmarried wedding guests to put a slice of the cake, traditionally a dark fruitcake, under their pillow at night so they will dream of the person they will marry.

Fruit Cake

• 8 oz diced candied orange peel
• 8 oz diced citron
• 8 oz diced pineapple
• 8 oz mixed fruit
• 4 oz whole red candied cherries
• 4 oz whole green candied cherries
• 4oz currants
• 4oz golden or dark raisins
• 4oz chopped dates
• 4 fl oz orange juice
• 4 fl oz brandy
• 14oz all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground mace
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 14oz butter, room temperature
• 14oz brown sugar, firmly packed
• 5 eggs, separated
• 11oz molasses

PREPARATION:
This batter is quite heavy, but a heavy-duty stand mixer can handle it.
Mix the fruit in a large bowl with the orange juice and brandy. Stir gently and set aside to marinate for a few hours.
Generously butter bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper. Butter the paper thoroughly. You can use brown paper for this if you don’t have parchment paper.
Sift the flour. Spice, baking powder and salt 3 times.
Put the butter into a large mixing bowl and cream until smooth. Add sugar; using an electric mixer, cream until light and fluffy. Beat the egg yolks slightly and then add them to the bowl. Mix the batter well before you start to add the flour and spice mixture. Stir the batter as you add the flour, a little at a time, stirring well after each addition. When the flour is thoroughly incorporated, add the molasses and stir. Finally, stir in the fruit, along with any soaking liquid left in the bowl.
Put the egg whites in a stainless steel or glass bowl and beat with a clean beater to stiff peaks. Fold them into the batter thoroughly and then spoon the batter into the prepared pans. Cover loosely with a clean cloth and let the batter sit overnight in a cool place to mellow.
On the next day, heat the oven to 250°. Place the fruitcake on the middle rack of the oven and bake for 3 1/2 to 4 hours. After 1 1/2 hours, cover the pan with a piece of brown paper (do not use foil) or set the pan in a paper bag and return it to the oven.
When the cake has baked for 3 1/2 hours, test the with the skewer test. If the tester comes out of the center of the cake clean, the cake is done. Leave the cake in the pan and set on wire rack to cool.
When the cakes are completely cooled, turn out of the pans, leaving the paper lining on the cake. Wrap the cake with parchment, then foil, and pack the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin.
Set the tin in a cool, undisturbed place, and every 3 or 4 days before Christmas, open the foil and drizzle a small amount of bourbon or brandy over the cake. The liquor will keep the cake most and flavorful and help preserve it as well.

History Ameriacn Muffins
Muffins may have started out as a type of small cake or as an alternative to cornbread. Early muffin recipes tend to result in less sweet muffins with far fewer ingredients than their contemporaries. Muffins became widely used as a breakfast food because they were easy to prepare and cooked in a short amount of time. Because muffins grew stale so quickly, they were not marketed as a baked good until the middle of the 20th century. Recipes were limited to certain types of grains and simple additives like nuts and dried fruits. When paper muffin cups were invented, iron pans lost popularity and were less-widely used. Non-stick pans have allowed muffins to be baked in a variety of fun shapes to coincide with holidays and events, however, circular muffins remain the most popular. Packaged muffin mixes were introduced to the marketplace in the 1950s. Muffins went on to be marketed as an alternative to doughnuts in the 1960s. Restaurant chains featuring coffee-shop style surroundings appeared and began to feature an assortment of muffins.
Many changes occured in the preparation and consumption of muffins in the 1970s and 1980s. As more women entered the workplace, there was a decline in home-baked goods. This, in conjunction with the movement to eat healthier, and the rise of specialty food stores with gourmet coffee houses led to the new standard of muffins. Preservatives were regularly added to muffin mixes which allowed them to be sold more readily. Fatty pastries and sugary doughnuts were also tossed in favor of the healthier muffin. Healthier muffin recipes using grains and yogurt, however, for these healthy muffins to last long enough to be sold publicly without the use of artificial preservatives, the amount of fat and sugar used in the recipes needed to be increased. Because of this increase, these new muffins were comparable, in the amount of calories they contained, to cupcakes. The rising market for gourmet snacks to accompany gourmet coffees resulted in larger muffins. There was also a trend that began to serve merely the top of the muffin.

The History of the English Muffin
The English muffin has come a long way – culturally and geographically.
Originally eaten by the “downstairs” servants in England’s Victorian society, the English muffin surfaced and rose to prominence in Great Britain when members of all classes of society became aware of its goodness. The family baker made English muffins from leftover bread and biscuit dough scraps and mashed potatoes. He fried the batter on a hot griddle, creating light, crusty muffins for the servants. Once members of the “upstairs” family tasted these rich muffins, they began to request them for themselves – especially during teatime.
As a result of the English muffin becoming the “most fancied” bread on the isle, English muffin factories sprang up all over England. Muffin men could be heard in the streets selling their muffins from wooden trays slung around their necks. For teatime in private homes and clubs, the English muffins would be split and toasted over an open fire and served in a covered sterling dish alongside tea. The prominence of the muffin men in English society was evident when “Oh, do you know the muffin man” became a popular children’s nursery rhyme. The popularity of the English muffin reached its zenith in Great Britain during the years preceding World War I.

You can join Niall and Margaret live from Surlis’ SuperValu this Thursday morning from 9am until 12 noon when we will be supporting SuperValu Tidy Towns 2009. Come along and meet us and our guests.

Kathleen Cadman’s Brown Bread

6 oz Coarse Wholemeal Flour
4 oz of White Plain Flour
2 oz Porridge Oatflakes
Pinch of Salt
1 tsp of Brown Sugar
1 heaped tsp of bicarbonate of soda
½ Pint Buttermilk

Sift the White flour, coarse flour, soda, salt into a mixing bowl
Add in any of the coarse flour left behind in the sieve
Add sugar and the oatflakes
Add the buttermilk and mix to a soft dough
Knead and turn into a prepared loaf tin 1lb size
Bake for 40 mins at 185c
You can add mixed herbs, finely grated or pressed garlic, grated cheese to the mixture to give you savoury wheaten bread

Kathleen’s Fat free tea bread
Makes 12-14 slices

170g/6oz of Raisins
110g / 4 oz Sultanas
50g / 2 oz of Currants
110g / 4 oz of soft brown sugar
280 ml/ ½ pt Cold Tea
1 Egg
220g / 8oz Plain Wholemeal Flour
1 ½ Tsp Baking Powder
½ tsp of Ground Mix Spice

Place Dried Fruit and Sugar in a large bowl
Pour in the tea and mix well
Cover and leave to soak overnight
Next day pre heat oven 180c/350f/Gas 4
Grease and Base – Line a 2lb loaf tin
Stir the eggs into the fruit and tea mixture
Sieve together the flour baking powder and spices (3 times), into a bowl
Pour in the fruit mixture and mix together
Spoon the mixture into greased loaf tin, level the surface
Bake for 1-1 ¼ hours or do the skewer test

Kathleen tells me with no fat added this makes for an ideal healthy snack with a nice cup of tea or coffee

In The Kitchen
Chicken

Chicken originally is thought to come from India

It is estimated that the world’s chicken population exceeds billion

In the USA male chicken is called a Rooster in UK and Ireland we call it a Cock and a Capon is a Castrated Cock

Because of the relatively low cost to rare chickens it is thought it is the most consumed meat in the world

The FACT THE CHICKEN ORIGENATED FROM INDIA LETS START WITH

Chicken Teriyaki

The Japanese love there food and never seem to put on weight which makes me think they have the formula to healthy food
They give great importance to the freshness of there ingredients
They prepare there foods so the natural flavor remains unmasked

4 chicken breast skinned and de – boned
2 small leeks
4tbls of Dry Sherry (Sake which is a rice wine)
4 tbls of Mirin(sweet rice wine) or Marsala
3 tbls of Caster Sugar
5 tbls of Dark Soy Sauce
1 tbls of Vegetable Oil

Make 3 diagonal cuts into the chicken flesh
Trim the leeks wash thoroughly and cut into 4 cm pieces
Heat a wok add the chicken and fry for 3 minutes turn over and fry for further 4 minutes
Remove from the pan, dis card any fat
In the same pan add the sherry, marsala and sugar to the boil, stirring until sugar dissolves
Return the chicken to the pan , cover and simmer for 2 minutes
Add soy sauce bring back to the boil and simmer for a further 6 minutes turning the chicken occasionally, your sauce should thicken as it reduces
Now transfer the chicken to a plate, di-card the sauce
Heat some more oil in the pan and add the leeks
Fry for 3-4 minutes
Slice the chicken and garnish with the leeks and some basmati rice

 
Most Australians live around the coast so with the wonderful climate that they have its no wonder barbeques are there favorite form of cooking

Try this one

Honey & Mustard Chicken Salad

½ Gallia Melons
2 kiwi Fruit
2 tsp of English Mustard
1 tbls of Whole Grain Mustard
2 tsp of Honey
1 tbls of Lemon Juice
5 tbls of Extra Virgin Olive Oil
4 Chicken Breast Skinned and Boned
1 garlic Clove
Salt and Pepper
Mixed Salad Leaves

Discard the seeds from the melon
Using a melon baler (parisienne knife) scoop the melon out of the flesh
Peel kiwi cut in half lengthways and slice
To make the dressing whisk both mustards, honey and lemon in a bowl
Whisk in half the oil and season with salt and pepper
Using a sharp knife cut the chicken into 1cm cubes. Heat remaining oil in a pan and fry the chicken off for about 8 mins until cooked
Remove chicken from the pan, crush the garlic and stir into the chicken and season with salt and pepper

Mix in the melon and kiwi to the chicken add the dressing and toss altogether
Serve on the salad leaves

This Tuesday 12 th May sees the start of our election debates – The debates will run from 10.15am until 11.20am

Tuesday 12th – Ballymote
Wednesday 13th – Manorhamilton
Thursday 14th – Drumcliffe
Friday 15th – Sligo East Ward
Monday 18th – European North West
Tuesday 19th – Bundoran
Wednesday 20th – Glenties
Thursday 21st – Ballyshannon
Friday 22nd – Donegal
Monday 25th – Dromore West
Tuesday 26th – Dromahair
Wednesday 27th – Sligo West Ward
Friday 29th – Tubbercurry
Tuesday 2nd June – Sligo-Strandhill
Wednesday 3rd June – Sligo North Ward

Debates will be chaired by Niall Delaney and Elaine Mc Gee
If you have a question for any of the candidates in your electoral area – You can email North West Today on comments@oceanfm.ie
Text your question on 083 3500530
Call the studio on 0818 365 500