Go Wild Wednesdays. A Different Workshop Every Wednesday.
Hosted by either Me, Oonagh, or my friend Lisa Guinan Herbalist/Naturopath ND (Dip), Dip Herb.
Follow the link below for details of Lisa’s workshops.
Workshops are held in the cool basement of the very cool new shop in town, The Cheese Press, 10 Main. St. Ennistymon. Co.Clare
Every Wednesday from the 2oth June to the 8th Aug 2018 from the 11.30am to 1pm.
Cost €25. Booking Advised
Oonagh O’Dwyer tel: 087 6877890 or by paypal below each workshop.
Private wild food walks on land and seashore and cookery workshops can also be arranged.
”Wild Kitchen” workshops for Summer 2018
Learn how to identify, dry and use local Seaweed which has been sustainably harvested along the coast.
This workshop includes Seaweed Identification, Nutritional Information, Harvesting Advice and an introduction to the many uses of Seaweed in the kitchen and garden.
Dishes include, Dillisk Tapenade, Dashi (Seaweed Stock), with Nettles and Wild Garlic, Nori Paste, Braised Kombu, Seaweed Salad and more. We will use fresh Seaweed when-ever possible.
Booking: Oonagh O’Dwyer tel: 087 6877890
Wild food is seasonal, local, nutritious and Free. This workshop helps you identify, preserve and use wild food in your kitchen turning them into interesting starters, salads, sauces, desserts and drinks.We will focus on Seasonal Wild Plants and Weeds!! Dishes include, Spuds cooked in Seaweed, Mackerel and Wild Herb Paté, Wild Flower Cordial, Samphire Salsa Verde, Pickled Sea Veg and much more. Tasters and recipes to take home
Learn how to turn our wonderful Wild Food inc. weeds !! into unusual Canapes for all sorts of events.
The workshop includes, identifying plants in season, safe foraging tips and making 5 canapes from the wild.
Example of dishes include, Chickweed pakoras, Seaweed crisps, Sorrel sushi, Dandelion Pesto, Pickled Nettles and much more
Wild Food especially Seaweed is used a lot in Asian cooking, this workshop uses beautiful deep flavours from the wild to make nutrient rich dishes. Learn how to identify, dry and use local Seaweed which has been sustainably harvested along the coast near Lahinch.
The workshop includes nutritional information, foraging tips and an introduction to the many ways seaweed can be used in the kitchen and garden.
Dishes include, Braised Kombu, Dashi, Chilli Dillisk Salt, Sea Vegetable Salad, Miso Soup, Furikake(a popular seasoning) and more. .
Seaweed and recipes to take home
The link to Lisa’s Go Wild Wednesdays Workshops. irishherbalroots.ie/workshops-and-events/