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

January

January is holiday time at Frankly Cooking, its not that I enjoy holidays at this time of year but nobody seems to need our services just after Christmas, so we take it easy in January.

But night classes will get into full swing again on the first week of February, proposed locations being

Mondays - Knocknagree
Tuesdays- Macroom
Wednesdays - Meelin
Thursdays - Millstreet or Beara

Post Christmas classes are 4 week, 2 hours 30 mins per night and the theme is budget cooking.

We are also now booking charity cookery demonstrations nationwide for March/April/May.  Are you involved in organising a festival or local carnival in 2012?  If so, what about a night of gourmet cooking as part of the programme, and a fundraiser to boot.

Contact me for details.

Pre Christmas Cookery Evenings

Monday 21st November, Drumraney Community Centre, Athlone
Tuesday 22nd November, Ballinagare, Co Roscommon
Wednesday 23rd November, Keenagh, Co Longford
Thursday 24th November, Dunmanway, Co Cork for SuperValu at Parkway Hotel

Monday 28th November, Knocknagree, Co Cork
Tuesday 29th November, Coolcower Housse, Macroom
Wednesday 30th November, Cooraclare, Co Clare
Thursday 1st December, Millstreet Community Centre
Friday 2nd and Saturday 3rd December, Clare Inn Hotel

Monday 5th December, Gallanray House, Maudeban, Co Cavan
Thursday 6th December, Foxes Lounge, Bailieborough, Co Clare
Wednesday 7th December, Emper National School, Co Westmeath
Thursday 8th December, Templemichael College, Longford

Monday 12th December, Travellers Rest, Caheragh, West Cork

Saturday 17th and Sunday 18th December, Community Centre, Rathmore, Co Kerry


Proposed Post Christmas Cookery Night Class Venues - Millstreet, Macroom, Beara (Commencing early February 2012).  Now booking one night charity cookery demonstrations April, May 2012 in association with charities nationwide.

If you have a family member expressing an interest in the hotel catering industry as a career, I would be glad to speak to them and help them in any way I can, on a one-to-one basis - this service is free of charge.  Call me