The 'Boyne Valley Backyard Barbeque' at Conyngham Arms
May 24, 2017
Conyngham Arms recently held our annual Boyne Valley Food Series event, this year it was the ‘Boyne Valley Backyard Barbeque’. The evening centred on showcasing the best of local Boyne Valley produce, including cooking demonstrations and a 5 course feast for guests to enjoy, using local supplier's produce in each course.
The evening began with guests arriving to enjoy a welcome glass of Boyne BrewHouse Beer. Guests mingled outdoors in the terrace, enjoying the early evening’s sunshine.
Guests were then seated and Head Chef Killian and Peter Whelan from The Whole Hoggs, kicked off the evening with their first cooking demonstration. Originally named “The Whole Hogg”, after our local free range pork supplier, the first dish consisted of Sticky BBQ Pork Belly with Black Pudding and Little Cress Herbs. Intrigued diners really enjoyed listening to Peter’s knowledge of pig rearing and how he makes his delicious black pudding, while Killian was busy on the cooker. Guests were then served a ‘here’s one I prepared earlier’ dish from the kitchen.
The next cooking demonstration was “Coconut Fried Shrimp” with Tankardstown Mixed Leaves, Sweet Chilli Dip and Newgrange Gold Oil Lemon Dressing. Not before long, the same was served to eager guests, while the Jazz band started up their entertainment for the night, breaking for each cooking demonstration.
Following on to the mains, first up was “Lemon and Lime Marinated Chicken Supreme” with Little Cress and Chick-pea. Chef made up the marinade and suggested the chicken should be left to consume it for a few hours. Then it was tossed on to the barbeque just outside the door, to give it a tasty chargrilled finish. When served to guests, feedback suggested this one was a favourite of the night!
The second main, and fourth serving of the night, was going back to The Whole Hoggs free range pork range, “Turf Smoked Pork”, Sautéed Garlic Potatoes with Boyne Valley Blue Cheese. During the cooking demonstration Peter discussed how he dry cured the pork using his own recipe, while Chef fried the Vienna Lager Sausages and Turf Smoked Pork using Newgrange Gold Oil on a hot pan. On went the Ballymakenny potatoes next, with Drummond House Garlic, and topped with Boyne Valley Blue Goats Cheese, making up a complete Boyne Valley plateful!
With guests feeling very content with their intake, Chef’s wise choice of a light and scrumptious “Eton Mess” with Vanilla Cream, Fresh Strawberries and Tankardstown Rhubarb, was well received. Chef demonstrated how this simple and favoured dessert was put together, before guests received their own, and final serving of the night. The perfect ending to a delicious array of dishes, each highlighting the spectacular produce of the Boyne Valley. A big thank you to all the producers who got involved.
www.facebook.com/conynghamarmshotel