Go Wild Wednesdays

Go Wild Wednesdays. A Different Workshop  Every Wednesday, hosted by either Me!! Oonagh, or my friend Lisa a Herbalist. 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 11.30am to 1pm.

Cost €25. Booking Advised: Oonagh O’Dwyer tel: 087 6877890 or by paypal buttons below each workshop.


May 17th: Cooking with Seaweed  (Oonagh O’Dwyer of Wild Kitchen
Learn how to identify, dry and use local Seaweed which has been sustainably harvested along the coast.
The 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







May 31st: COOKING WITH  WILD FOOD

Wild food is seasonal, local, nutritious and Free. This workshop helps you identify, preserve and use wild food in your kitchen.
We will focus on Seasonal Wild Plants and Weeds!! Turning them into interesting starters, salads, sauces, desserts and drinks




June 14th: WILD CANAPES
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




June 28th: COOKING WITH SEAWEED

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, Dillisk Tapenade,
Dashi Chilli Dillisk Salt, Sea vegetable Salad, Dillisk Potato cakes and more. We will use fresh seaweed when ever possible.
Seaweed and recipes to take home




July 12th: COOKING WITH SEASONAL WILD FOOD

Wild food is seasonal, local, nutritious and Free. This workshop helps you identify, preserve and use wild food in your kitchen. Spuds cooked in Seaweed. Mackerel and Wild Herb Paté. Wild Flower Cordial. Pickled Sea Vegetables and Kelp Slaw. Sample and learn to identify the wild plants we use.Tasters and recipes to take home

 




July 26th. WILD IRISH FOOD–ASIAN STYLE

Wild food is used a lot in Asian cooking, learn how to use our beautiful wild food in these easy Asian dishes.
Miso Soup.Fresh Dillisk Kimchi. Furikake (a popular seasoning) Braised Kombu. Tangy Korean Nori.
Seaweed and recipes to take home.




Wednesday August 9th: WILD PRESERVES AND SAUCES (Oonagh O Dwyer).
Tonnes of wild food goes to waste every year, use this rich harvest to create a wild food larder. We will make Haw Ketchup, Hot Nasturtium and Crow Garlic Sauce and Wild Fruit Chutney.
Ketchup to take home and recipes given. Oonagh 0876877890

 

Wednesday August 23rd: MAKING COUNTRY WINE (Oonagh O Dwyer)
Wild Flowers and Fruit make wonderful wine, without the harsh chemicals of the bought varieties. I will show you how to make a simple wild wine, one of my favourites, Furze Flower, a light dry wine with a kick! Recipes and info on brewing supplies given.
Oonagh 0876877890


The link to Lisa’s Go Wild Wednesdays Workshops. irishherbalroots.ie/workshops-and-events/

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