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From the Irish Independant Saturday 30th January 2010
"There are now superb farmers' markets all over Ireland, but Mahon scoops the gong for several reasons. Firstly its superbly well organised, and the diversity and variety of stalls is second to none. The market is so charismatic that it overcomes its hopeless location, close to an industrial estate. But Mahon goes further than any other market in that it's a great place to eat. come noon, most people are here to get lunch; brilliant vegetarian curries, the best steak sandwiches, mexican tortillas to die for, and the coffee is as good as it gets. They even bring in musicans to play as you enjoy ginger beer and a falafal or two."
Farmers Market workshops
The Workshops are free of charge and take place at the community stall at the market on a monthly (or so) basis.
keep an eye on the website and market noticeboard for
upcoming events.
The workshops take place at
a specified time during the morning and limited seating is available but lots of standing space.
The workshops vary between 15mins and a half hour.
gift token
Mahon Point Farmers Market
gift tokens make fanastic presents
for food lovers, local friends
or family.
They can be used at any stall in the market and come in multiples
of 10 Euro
They are available to buy from Ruperts Farm Stall at the market or can be posted directlyto you. Please email info@mahonpointfarmersmarket.com or call 086 1685312
seasonal recipe
Try a piece of Woodside Pork belly for this winter
warming recipe.
Crispy Roasted
Pork Belly
Serves 10-12 as a starter or 6- 8 as a main course.
1kg (2lb 4oz) belly of pork, with rind on
1 tablespoon salt
1 tablespoon five-spice powder
Lettuce leaves
For the dip:
3-4 tablespoons light soy
1 tablespoon chilli sauce (optional)
Ideally, the pork should be in one piece, like the pork you see hanging in the windows of some Cantonese restaurants. But if you prefer, the meat can be cut into large pieces for cooking. Pat dry the skin with the kitchen paper and make sure that it is free from hairs. Rub the meat and skin all over with the salt and five-spice powder, then leave to stand for at least 1 hour – the longer, the better.
Heat the oven to 240C/475F/gas mark 9. Place the pork, skin side up, on a rack in a baking tin and roast for 20-25 minutes. Reduce the heat to 200C/400F/gas mark 6 and cook for a further 45-50 minutes or until all the skin has turned to crackling.
To serve: chop the meat into small bite-size pieces, place them on a bed of lettuce leaves and serve hot or cold with the dip.
Note: any leftovers can be used in other dishes.
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