2013 News

The 2013 night classes will commence in February with week beginning Monday 4th February.  4 weeks course, one night per week proposed locations:
Monday nights - Tralee town
Tuesday - Tarbert Comprehensive School
Wednesdays - Stella Maris Hotel, Kilkee, Co Clare
Thursday - Millstreet Community School

Cost €80 per person for 4 nights
Duration 4 weeks, 2 hours 30 minutes per night

The ideal Christmas gift, ensure a loved one or friends in one of those courses.

Email me for details.  We are now accepting bookings from charities etc for one night cookery demonstrations nationwide.  Email for details

I wish you all a very happy and peaceful Christmas

Wednesday 28th November finds us in Causeway for Killury National School
Thursday 29th in Knockaderry Community Centre for Rathfreeda Home and Friday 30th in  Cullen, Co Cork in the local community centre

December - Seasons Eatings
Monday 3rd Doonbeg, West Clare for local football club
Tuesday 4th Tarbert Comprehensive School
Wednesday 5th Ballingeary West Cork for the national school ... and
Thursday 6th Clondrohid, near Macroom in the local community centre

Monday 10th The Commons Community Centre, Co Monaghan
Tuesday 11th, The Tulsk Inn, Co Roscommon
Wednesday 12th for the Society of St Vincent de Paul, St Brendan's Pastoral Centre, Tralee
Thursday 13th Stella Maris Hotel, Kilkee Astro Turf fundraiser

Monday 17th Connanagh, West Cork

This brings all activities to a conclusion until 4th February 2013

Have a happy, peaceful and blessed Christmas

Frank

Night Classes

Night Classes

Tralee
Night classes (Monday) have started and are full

Inch
Foleys Bar/Restaurant commencing Tuesday 9th Oct at 8pm, places available

Macroom
Auld Triangle Restaurant commencing Wednesday 10th Oct, places available

Please call me on 086 2627855

Night Classes

If you are interested in more information on upcoming night classes on Mondays in Tralee, Tuesdays in Inch and Wednesdays in Macroom - then you should attend the enrolment and briefing evenings on Monday 24th September at 8pm at St Brendan's Pastoral Centre, Tralee on Tuesday 2nd October at 8pm at Foleys of Inch and on Wednesday 3rd October at 8pm at the Auld Triangle, Macroom

The 4 week course content will be explained at these meetings.

Look forward to meeting you then
Frank

Upcoming Night Classes

Monday nights - Tralee, St Brendan's Pastoral Centre (beside St Brendan's Church)
Commencing Monday 1st October at 8pm
Enrolment and briefing Monday 24th September at 8pm
2 hrs 30 mins per night
Cost €80 for 4 classes

Tuesday nights - Inch, Co. Kerry, Foleys Bar and Restaurant
Commencing Tuesday 9th October at 8pm
Enrolment and briefing Tuesday 2nd October at 8pm
2 hrs 30 mins per night
Cost €80 for 4 classes

Wednesday nights - Macroom, Auld Triangle Restaurant
Commencing Wednesday 10th October at 8pm
Enrolment and briefing Wednesday 3rd October at 8pm
Cost €80 for 4 classes

Interested persons should attend enrolling and briefing session without obligation

On Sunday 5th August if you are attending Claremorris Agricultural Show I will be there doing 4 cookery demonstrations during the run of the day.

On Monday (Bank Holiday) we're scheduled for Castle blayney Agricultural Show and on 7th August we're taking to the high seas and visiting the beautiful Bere Island for an evening of good cooking.

We will be announcing the proposed venues for pre-Christmas night classes here very soon

Listeners to my segment on the Joe Finnigan Show on Shannonside NorthernSound will now know that I will be discontinuing that slot as of mid August.  After some 17 years I feel the time has come.

I've had some great times with the station and met some fabulous people.  I really am going to miss it, but the travelling is getting to me.

I will of course continue to do night classes and demonstrations, but a little nearer to home.  I will always be available to answer cookery queries etc, so do keep in contact.

I have some pre Christmas commitments in the Shannonside NorthernSound area and of course I will honour these

* * * * * *

I will be conducting gourmet cookery evenings on the following dates

Monday 16th July
Drumlish, Co Longford for the Friends of Chernobyl Children

Tuesday 17th July
High St COmmunity Hall (Shannonbridge area) for High St/Belmont Womens Group

Wednesday 18th July
Kilcrohane Community Hall (West Cork) to open the local carnival

Upcoming events May/June

Monday 21st May finds us at Drumavaddy Community Hall
Tuesday 22nd The Pikers Lodge in Gowna, Co Cavan - and -
Wednesday 23rd for Boherquill Church Restoration fund we are in Streete Parish Park Community Centre, Co Westmeath

Then on Wednesday 30th May we can be found in the Lighthouse Inn Restaurant in Killbaha, Co Clare
Monday 18th June at the Commons Community Centre, Co Monaghan
Tuesday 19th June Loughglynn Community Centre for the local Foroga club
Wednesday 20th, Ardagh Co Longford for the local National School

For a copy of my best selling book send e12.50 and your name and address to 124 Killeen Wood, Tralee, Co Kerry

On Monday 23rd April I am at DOHAMLET NATIONAL SCHOOL, Co Monaghan

On Tuesday 24th for the IRISH WHEELCHAIR ASSOCIATION at their Resource Centre, Carrick on Shannon

and on Wednesday 25th at the COMMUNITY CENTRE, ESLIN (Nr. Mohill) for the local GAA club

June, July, August and September I am available to Agricultural Shows and Carnivals/Festival Committees - contact me for details

Frank Moynihan
086 2627855

Fact Sheet No. 3

Frankly Cooking       The Frank Moynihan Cookery School, 124 Killeen Woods,

                                    Tralee, Co Kerry.  Telephone/Fax (066) 7117095   086 2627855

                                    e-mail franklycooking@eircom.net    

                                    www.franklycooking.com

Item No. 1

Are you eating enough vegetables

We know that we should eat 5 a day of fruit and vegetables, we know that if we do our health will be all the better for it.  But are we eating enough, and what is enough, per day. 

The recommended daily intake of vegetables (which does not include potato) is 100g per adult per day, and if that will be made up of more than one type and colour – great!  Cabbage, broccoli, cauliflowers, sprouts (known as the cruciferous group of vegetables) are essentially useless if cooked in the morning and allowed to stand in a bain marie for hours, or reheated in a microwave.  Vegetables should be gently boiled, or better steamed, only when needed to get the maximum health properties from them.

I love roasted vegetables, carrot, parsnip, onion and garlic, tossed into a low sided hot roasting tin, the vegetables should be seasoned and add a glug of good quality oil before you distribute evenly in the hot roasting tin.  Cook for 25 minutes at 180°C (gas 5).  Red, green and yellow peppers, washed, cut in 4 and deseeded could and should also be added to the above, the colour and flavour is spectacular.  When roasting garlic, do not peel, leave it whole, but do take a little snip off the root end with a knife before cooking, then when cooked you can squeeze the garlic from its outer by simply pressing.  If you want to go a little upmarket you could also add big chunks of courgette and aubergine.  This is a meal in itself.

Item No. 2

A Mixed Fish Pie

1kg mixed fish (to include skin and bone free salmon, haddock and cod) in bite-size pieces

2 tubs crème fraiche                                        1 tablespoon of wholegrain mustard

Juice of ½ lemon                                             Little salt and pepper

1 tablespoon fresh herbs                                 2 tablespoons of cornflour

1kg of potatoes, cooked, peeled and mashed

In a large bowl mix cornflour, crème fraiche, lemon juice, mustard and salt and pepper.  Add in the fish and mix well.  Place the fish in a suitable sized dish with sides.  Cook, peel and mash the potato, add some hot milk if the mash is too dry.  Pipe or spread mashed potato over the fish and bake in a pre-heated oven for 45 minutes.

Item No. 3

A Broccoli and Almond Soup

25g butter                                                        1 small onion, chopped

450g broccoli, washed and chopped              1 small potato, peeled and chopped

900ml chicken stock                                       150g ground almonds

150ml cream                                                    Salt and freshly ground pepper

Melt the butter in a saucepan.  Add the onion and broccoli, cook over a low heat until soft but not brown.  Add the potato and stock.  Cover and cook for 20 minutes.  Add almonds and cream, liquidise and serve.

Item No. 4

A Fruit Brulee

750g fruit (you can use nectarines, peaches, apricots, cherries, plums or any combination of these)

2 tablespoons Cointreau                                  600g Greek style natural yoghurt

175 soft brown sugar

Peel the fruit that needs to, remove the stones, cut into even chunks and place in a heatproof serving dish.  Sprinkle the Cointreau over the fruit and spoon the yogurt on top.  Chill in the fridge for 2 hours.  Remove the dish from the fridge and sprinkle with the soft brown sugar.  Place the dish under a hot grill for 3 to 4 minutes or until the sugar melts and starts to caramelise.  Serve immediately.

February

The beginning of February sees a return to night classes and also busy organising gourmet cookery evenings for March, April and May.  Monday 5th March finds us at Woodbrook National School near Carrick on Shannon.  Tuesday 6th at the Tulskinn Co Roscommon, doing a fund raiser for Co Roscommon Disability Support Group and on Wednesday 7th takes us to Mountrath in Co Laoise for their local National School.

Then, towards the end of the month we travel to Tullycorbett Community Centre for Cuan Mhuire, Ballybay.  Tuesday 27th finds us in Athlone for St Aloysias College Parents Association.  Wednesday 28th Hillgrove Hotel in Monaghan and Thursday 29th the Cardiff Lounge, Drumcong, Co Leitrim for Keschcarrigan Development Association.

We still have availability for April and May - it's never too late to organise an evening with Frank Moynihan