Co Kerry is on a mission to prove that it really is the Kingdom when it comes to food, with the recent launch of the 2016 Taste Kerry food and drink producer directory, as well as the official Taste Kerry website.
The directory, which will be given out free of charge, contains a listing of over 150 local Kerry food and drink producers to remind chefs, distributors, hotels, restaurants, retailers and local customers of the wealth of home-produced and home-grown produce that Kerry has to offer and to give them a direct way of sourcing it.
The directory and website have a detailed list of producers in the areas of confectionery/baking, gluten-free baking, vegetables, honey, seafood and fish, meat products, dairy produce, organic produce, retail, drinks and vegetarian food. Kerry cookery schools, farmers’ markets and food and drink festivals are also featured, along with recipes incorporating local ingredients for inspiration, such as these chocolate fudge granola bars.
Chocolate Fudge Granola Bars
1 teaspoon sunflower oil to grease the baking tin300g (11 oz) granola100g (4 oz) almonds or cashews, chopped into small chunks6 tablespoons honey4 tablespoons Kerry butter1 teaspoon vanilla extract100g (4 oz) dried fruit (sultanas, apricots or cranberries), roughly choppedFor the topping:
100g (4 oz) 60-70% chocolate50g (2 oz) fudge, shaved thinly or cut into fine chunks2 tablespoons cream1. Preheat the oven to 180°C/350°F/Gas 4. Oil or line a square baking dish (it needs to be about 8 inches/22cm square). Set aside.
2. Spread the granola and almonds or cashews out on a large baking sheet in a single layer. Bake for 12-13 minutes, or until golden, stirring halfway through. Leave aside to cool. Leave the oven on.
3. Place the honey and butter in a non-stick pan and melt over a low heat. Remove from the heat and add the vanilla extract.
4. Gently mix the toasted nuts and granola and the dried fruit with the honey and butter mixture until you have a homogenous mixture. Press into the oiled baking dish and even out the top with a spoon. Bake for 15-17 minutes until golden. Wait ten minutes, then turn it out gently onto a board and cut into squares or oblongs.
5. While the granola bars cool, make the chocolate and fudge topping. Melt the chocolate, fudge and cream in a bowl over a pan of hot water, making sure the bowl does not touch the water. Immediately spread the chocolate mixture over the granola bars with a knife.
Where to source Kerry ingredients for this recipe: O’Donnell’s Bakery, Killorglin, Co Kerry, make a range of granolas that would be perfect in this recipe. Use any bar of 60-70% chocolate from Lorge Chocolatier (shop.lorge.ie). We used Fab Fudge for the fudge topping. You can also add chopped slivers of Killarney Toffee (www.killarneytoffee.com) to the melted chocolate.
Visit www.tastekerry.ie or
email tastekerry@gmail.com
Co Kerry is on a mission to prove that it really is the Kingdom when it comes to food, with the recent launch of the 2016 Taste Kerry food and drink producer directory, as well as the official Taste Kerry website.
The directory, which will be given out free of charge, contains a listing of over 150 local Kerry food and drink producers to remind chefs, distributors, hotels, restaurants, retailers and local customers of the wealth of home-produced and home-grown produce that Kerry has to offer and to give them a direct way of sourcing it.
The directory and website have a detailed list of producers in the areas of confectionery/baking, gluten-free baking, vegetables, honey, seafood and fish, meat products, dairy produce, organic produce, retail, drinks and vegetarian food. Kerry cookery schools, farmers’ markets and food and drink festivals are also featured, along with recipes incorporating local ingredients for inspiration, such as these chocolate fudge granola bars.
Chocolate Fudge Granola Bars
1 teaspoon sunflower oil to grease the baking tin300g (11 oz) granola100g (4 oz) almonds or cashews, chopped into small chunks6 tablespoons honey4 tablespoons Kerry butter1 teaspoon vanilla extract100g (4 oz) dried fruit (sultanas, apricots or cranberries), roughly choppedFor the topping:
100g (4 oz) 60-70% chocolate50g (2 oz) fudge, shaved thinly or cut into fine chunks2 tablespoons cream1. Preheat the oven to 180°C/350°F/Gas 4. Oil or line a square baking dish (it needs to be about 8 inches/22cm square). Set aside.
2. Spread the granola and almonds or cashews out on a large baking sheet in a single layer. Bake for 12-13 minutes, or until golden, stirring halfway through. Leave aside to cool. Leave the oven on.
3. Place the honey and butter in a non-stick pan and melt over a low heat. Remove from the heat and add the vanilla extract.
4. Gently mix the toasted nuts and granola and the dried fruit with the honey and butter mixture until you have a homogenous mixture. Press into the oiled baking dish and even out the top with a spoon. Bake for 15-17 minutes until golden. Wait ten minutes, then turn it out gently onto a board and cut into squares or oblongs.
5. While the granola bars cool, make the chocolate and fudge topping. Melt the chocolate, fudge and cream in a bowl over a pan of hot water, making sure the bowl does not touch the water. Immediately spread the chocolate mixture over the granola bars with a knife.
Where to source Kerry ingredients for this recipe: O’Donnell’s Bakery, Killorglin, Co Kerry, make a range of granolas that would be perfect in this recipe. Use any bar of 60-70% chocolate from Lorge Chocolatier (shop.lorge.ie). We used Fab Fudge for the fudge topping. You can also add chopped slivers of Killarney Toffee (www.killarneytoffee.com) to the melted chocolate.
Visit www.tastekerry.ie or
email tastekerry@gmail.com
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