The students have been rehearsing since last January and treated a sold out audience to a spectacular display of classical ballet including pieces from The Sleeping Beauty, Nutcracker and La Bayadère. It was a hugely enjoyable and professional evening with a cast of over a hundred performers and a display of hundreds of gorgeous costumes, this gala performance showcased Kilcock’s most talented ballerinas. Trisha & Ruth Mc Dermott would like to thank everyone involved for all their help and support. For information on classes please visit www.mcdermottballetschool.com 

This is a premier, state of the art, spacious environment for any aspiring junior chef to learn and develop their culinary skills.
Food and cookery is fast becoming a dynamic force within our society and what better way to spend those long summer days than undertaking some invaluable and practical cookery lessons. There is a keen emphasis on learning within an interesting, creative and motivating environment.
With world class facilities, an expert and experienced tutor and an edible garden, students will develop an appreciation for healthy, nutritious and tasty, super foods all the while gaining confidence and independence.

There are two programmes on offer – Junior Chefs (8 – 12 yr olds) will enrol in Superfoods for Super Heros from 10am – 1pm each day for the week while Pro Chefs (13 – 18 yr olds) will complete the Feel Good Food Programme from 2.30pm – 5.30pm.

All equipment, ingredients and aprons are provided.

For children who have no experience in cookery this is a fantastic way to get them interesting, and for those for love helping in the kitchen and cooking this is a perfect opportunity to develop new and exciting culinary skills.
Check out www.theacademyforjuniorchefs.com for more information and booking details.
Also follow on facebook for competitions to win free places  – http://www.facebook.com/TheAcademyForJuniorChefsease

For further information please feel free to call me on 087 – 9522324

Price : €145. Enrol 2 chefs and recieve a €20 discount per chef.

There is a charity walk travelling from Mullingar to Ashtown between Saturday 5th May to arrive at Ashtown on Monday 7th May around 3.30pm in the afternoon, allowing for a few pit stops along the way.

The contingment is due into Kilcock on Sunday at 4.15 in the afternoon, they will have a rest and then leave Kilcock Harbour at 4.45pm to head for Maynooth, to arrive at approx 6.50pm.

I had the huge pleasure of taking a barge from Kilcock to Longwood a few weekends ago, I had no idea of how quiet and peaceful it is along the canal. 

So put on your walking shoes, grab a bottle of water and raincoat, round up the family and join in to raise some much needed funds for MS.

Tonight, Monday 23rd April at 8.30pm, Theresa Brayton will be introduced through Song, Verse and Drama.  Also The Races of Finn McCool will be performed.  Venue is Kilcock GAA and admission is free.

Tuesday 24th April there will be  Sean Nos and Set Dancing with live music in Kilcock GAA at 8.30pm.

Wednesday 25th April, Kilcock GAA will again host at 8pm with a Recital with Antoin and Sean MacGabhan, admission €10.

Thursday 26th April, Murphys Lounge will host Singing Gaeilge / Story Telling with local and guest singers from 8.30pm.

Friday 27th April, the action will return to Kilcock GAA where there will be a Set Dancing Ceili with The Long Note Ceili Band.  Sets called by Frank Keenan.  Refreshments will be served and Dancing from 9.30pm to 12.30pm.  Admission €10.

Saturday 28th April, St Cocas Church will host Aifreann Traidisiunta at 7.30pm.  There will then be a Seisium in O’Keeffes L0unge at 9.30pm with local and visiting musicians.

Finally on Sunday 29th April, there will be competitions in Music, Dancing, Singing and Comhra Gaeilge for all age groups in Scoil Dara from 10am to approx 5pm.  Duets for 12-15 start at 10am.  The closing Seisium is in O’Keeffes from 7pm, also the Fleadh raffle will be held.

For further information please contact Mary Mallon on 087 7579054 or on marymallon3@gmail.com.

http://comhaltas.ie/

Wednesday 25th April

to

Sunday 29^th April 2012

Nightly at 8pm

PRODUCTION TEAM

Director:                        Philippa Alford

Musical Director:       Dermot O’Callaghan

Choreographer:          Julie Donnelly

CAST

Curly McLain                Peter Manning

Laurey William             Sharon Murphy

Aunt Eller                       Marie Kelly

Jud Fry                            Andrew Docherty

Ado Annie                      Lorraine Murphy

Will Parker                     Eamonn Nolan

Ali Hakim                       Rory Robinson

Gertie Cummings        Maria Fowler

Ike Skidmore                Gary O’Shaughnessy

Andrew Carnes            Robbie Kennedy

Cord Elam                      William Lacey

Ladies Chorus:  Caitriona Bannon, Nicole Cassidy,

Shauna Ennis, Bronagh Frayne, Grainne Heffron,

Sandra Keane, Leah Kinnane, Melissa Noone,

Claire Nolan, Fiona Shirran, Linda Tapley,

Carmel Voelkin, Jennifer Whelan

Mens Chorus: John Bowe, Kenny Cribbin,

Sean Cunningham, Philip Darragh, Connor Griffin,

Ronan Martin, Adam McCabe, James Parkes,

Mark Nolan, Aaron Stone,

TICKETS:

€15.00 for Adults €12 for Children

All seats Sunday night €12

Available from: Books & Gifts, The Chocolate Box &

The Harbour Pharmacy

Or Call: 087 2475376 / email Kilcockms.tickets@gmail.com

Having  just dropped in for a minute, I was only leaving the hall an hour later, having meet so many people, chatting and finding out about different groups.  The 16th Kildare-Kilcock Scout Group, Celbridge Mental Health, Turas Le Cheile, Kildare Local Employments Services (Friday), Kilcock Business Association, Kilcock Canoe Polo Club, Kilcock Celtic, Kilcock Community Council, Kilcock ICA, Kilcock Musical and Drama Society, Kilcock Online Radio (Friday), Kilcloon Parish and District Credit Union, Kilcock Tidy Towns, Kilcock Community Library, Dublin Mid-Leinster Age Friendly County Program (Friday), The Citizens Information, The Gardai, The Maynooth Fire Brigade (Saturday), Clairefoleyacupuncture.com (Saturday), St Coca Athletic Club (Saturday) are all represented along with other groups.

Pop down between 11am and 3pm and find out whats available on your doorstep and learn how you can get involved.  Its in the Hall in Scoil Dara, theres plenty of parking at the back of the school and lots to see.

First of all, the parade is kicking of the festivities at 1.30pm from the Spin Bridge, heading up through the town and finishing at Cleary’s Hardware.

Then the fun will start in the Harbour with the Duck Race at 3pm followed by the first St Patricks Day Canoe Relay race for the Mick The Barber Cup, on the water.  Also along the harbour area there will be Pony Rides, the Taste of Kilcock area with cullinary treats from local restaurants and coffee shops, an field-day amusement area, bouncy castle and new to the line-up is a Bucking Bronco, which promises to entertain and challange even the bravest of people.  The animals from Clonfert Pet Farm are planning a return into Kilcock and there will also be some surprises on show as well.

Ducks are available in Kilcock shops and businesses including Dorothys Hair and Beauty, John Ryan Butchers, Centra on the Courtown Road, Daybreak,  Brownes Londis and Esso, Itzy Bitz, Rye River Cafe, Mick The Barbers, Bruce Betting and Books and Gifts.   They will also be available on the day at Ducky HeadQuarters in the Harbour which is beside Mick the Barbers.  They only cost €5 and your duck could win you €300 first prize, €150 second prize or €50 third prize.   Local schools also have a supply so you can buy yours there.   All funds raised will go back into Kilcock through the work of the Kilcock Business Association so you are helping your own community.

There is also a colouring competition being run through the schools and sheets are being given out in the class rooms.  The works of art will be displayed in shops around Kilcock .  If you do not go to school in Kilcock you can get colouring sheets from John Ryan Butchers and leave them back into him to enter the competition.

All ducks that wish to enter the best dressed duck competition should be left into John Ryans no later than friday morning.  If your duck is not the dressy type, you can leave it back to duck HQ on the morning of the race before 12am to ensure entry into the race.  Ducks must not be thrown directly into the canal after the “off,” as thats cheating and they will be disqualified!

On Saturday evening the “Gig For Mick” is being held in Kilcock GAA from 8.30.  Fox E and The Good Hands will perform, supported by Stoney Rosies.  All proceeds will go to Pieta House and Turas Le Cheile and tickets are only €10 and are available in Mick The Barbers, John Ryans Butchers or from Therese Flood. 

Get ready to have fun in Kilcock this St Patricks Day.

I picked up some beautiful lemon sole fillets the other day, and as a treat I got the fishmonger to throw in a couple of Dublin Bay Prawns.  I spent time deliberating on what to do with them – grill with rapeseed oil, lemon, garlic & a pinch of paprika ? stuff with a little crabmeat ? low fat creamy garlic mash and steamed brocolli. Well no – going on what was left in the fridge & store cupboard I found black pudding, chorizo, cannellini beans & tomatoes.

Serves 2

Ingredients

Seasoning

1/4 (quarter) tsp fennel seeds

1/4 tsp vegetable boullion/ fish

1/4 tsp freshly ground black pepper

1/2 (half) tsp dill

1/2 (half) tsp celery salt

lemon

2/4 fillets of lemon sole (depending on how hungry you are – they can be quiet thin)

25g black pudding

Bean Cassoulet

1 tin cannellini beans

1 tsp rapeseed oil

1/2 (half) red onion

4 cloves garlic

30g black pudding

30g choirizo

1/2 (half) tin tomatoes

1 tsp tomato puree

pinch saffron

1 tsp capers

50ml white wine

Method

1. Preheat the oven 200oC / Gas 8
2. To make the fish seasoning – using a mortar & pestle  ( or the base of a rolling pin etc) bash all the ingredients until they form a fine powder
3. Dice the onion & garlic.Cut the pudding & chorizo into small cubes.
4. Open the tin of cannellini beans – rinse through with cold water.
5. Heat 1 tsp rapeseed oil – saute the onion, garlic, chorizo & black pudding for a couple of minutes.
6. Deglaze the pan with the wine – this means pouring the wine in and lifting all the lovely flavour from the bottom of the pan . Allow to simmer until the liquid has evaporated.
7. Add in the beans, tomatoes, tomato puree, saffron & capers. Add in 100mls water – gradually as you need it. Allow to simmer for 20mins.
8. Lightly oil a baking sheet and pop in the oven to warm for few minutes. Dice the 25g black pudding.
9. Remove and pop on the sole fillets. Sprinkle the fennel seasoning on top, spritz with a little fresh lemon juice and scatter black pudding pieces on top. Place Dublin Bay Prawns on the baking tray and bake for 10 mins.
10. To serve , place the bean cassoulet on the bottom of the serving dish and sit the lemon sole fillets on top.  Serve with some steamed green beans, drizzled with a little chilli or garlic oil. Enjoy.

P.S. You made need to add 1 tsp sugar (preferrable brown) to the cannellini bean cassoulet to sweeten up the tomatoes.

P.P.S. I added some fennel and basil marinated olives to garnish the dish – totally optional !!

The way to a mans heart is through his stomach and what about the lovely ladies of this world – one word – chocolate !!! This is quick, easy and can be knocked up with little or no skill in less than half an hour.

 So here is my fabulous, decedant, luxurious, sexy chocolate ganache torte.

A ganache, to explain is simply a combination of cream and chocolate and a  pinch of salt is used to bring out the sweetness from the dark chocolate. This chocolate ganache torte is so simple, and so decadent. I hope you and your Valentine enjoy x

P.S. Gentlemen – think of all the extra brownie points yo will earn from this fab hand made gift.

P.P.S Gentlemen – please remember to clean the kitchen !!!!

Serves 10/12

Ingredients

2 packets oreo cookies

100g butter

150g bar 70/80 % cocoa (Lindt / Black & Greens )

150g bar milk chocolate

200ml fresh cream

good pinch sea salt

Method

1. Lightly grease a quiche dish/ cake tin ( 10″ )
2. Blitz the biscuits into a crumb. Melt the butter and pour over the biscuits. Pour the biscuit mixture into a tin and flatten down
3. In a small saucepan warm the cream with the salt. When gently bubbling remove from the heat and allow to cool a little.
4. Using a bain maire (pyrex bowl sitting on a saucepan with a little hot water ) melt the chocolate.
5. Stir the warmed cream into the melted chocolate.
6. Pour the mixture over the oreo base and allow to chill for about 2 hours or overnight.
7. To serve, remove from the fridge about an hour before serving and allow the torte to come to room temperature.
8. Serve with softly whipped cream and raspberries.