Thanks to Liffey Champion I’ve collected the following notices for Kilcock for this week… If you have any events or news you’d like to announce please leave as comments on the post.

Trad Session

Monthly beginners/intermediate trad session will take place on the 3rd Sunday of the month in the Lion House in Church St. between 4 and 6pm

Win a Ford Focus

A grand draw for  a Ford Focus is being held on the Sunday 8th of June by Kilcock & Newtown Parish in conjuction with the Kilcock GAA.

Women’s International Day Workshop

Scoil Choca Naofa will host a workshop this Thursday 6th of March from 11am-2pm to celebrate International Women’s Day. Theme: Woman: Vessel for Social Change. Admission is free. Organisers can be contacted  on faithfamilycentre@yahoo.com or 087 641 4970.

North Kildare Tennis Club Quiz

North Kildare Tennis Club are holding a Quiz on Thursday 13th of march at 8.30pm in the clubhouse. Tables of 4 cost €40. Winners will take home €100 and there will be a raffle on the night.

Kilcock Walking Group

Kilcock Walking Group meets every Monday, Wednesday and Friday at 7pm at the Bawnogue Running club.

Kilcock Tidy Towns

Kilcock Tidy Towns meets every Saturday at 11am at the Courthouse.

Citizens Information Advice

Citizens Information Advice is every Tuesday from 2.30pm to 4.30pm in the Scouts Hall on Bridge St.

Art Classes

Art classes are being held in Scoil Dara on Saturday mornings from 10.30am – 12.30pm for eight weeks from early February. Bookings 086 3952 762

Le Chéile Mentoring Project

Le Chéile Mentoring Project is looking for volunteers to mentoring young people in the Kilcock area. No experience is required as full training and support is given. Mentors meet once a week locally to do activities together. For more information, contact 087-2016801/ recruitment@lecheile.ie / www.lecheile.ie

If you have any events / news around this week or next please leave a comment below and I’ll add to the list.

Here’s the timetable of the 2013 Kilcock Canal Festival! See you there!!

Friday Evening 21st June

Saturday 22nd June

Sunday 23rd June

The Kilcock Canal Festival 2013 is almost upon us! From the 21st to the 23rd of June Kilcock will burst into life as the town place host the 3rd annual festival on the banks of the Royal Canal.

Kilcoxygen – Music at the Kilcock Canal Fest!

Fox E and the Good Hands! (Saturday Night)

The Real McCoy – Classic Rock Covers (Saturday Night)

Bog o’ The Loughs – Celtic Fusion Rock (Sunday Evening)

Jack’s Elixir –  Local Blues Rock trio

Almost Instant – Alternative Rock band

Pound Lane – Maynooth based teenage big band

Push for Porter- Trad (Sunday Afternoon)

All under the cover of a Marquee located in Kilcock Square!

Kilcock Musical & Dramatic Society…

presents…

Mack & Mabel

From the 1st of May to the 5th – playing nightly at 8pm in St. Josephs Hall in Kilcock.

Tonight and tomorrow and Sunday in Kilcock!

Kilcock Musical Dramatic Society Facebook page: https://www.facebook.com/pages/Kilcock-Musical-Dramatic-Society/276596179327

The Risotto is quick and easy, but an extremely elegant dish bursting with rich, sumptuous flavour.

As this recipe only calls for one chicken fillet, try where possible to buy free range.

Arborio rice is essential to the dish, long grain just won’t work. This rice is available in all supermarkets and can sometimes be called carnaroli rice.

If you can’t get dried wild mushrooms try to opt for chestnut mushrooms rather than regular button as they have much more flavour.

The truffle oil to drizzle on top is a lovely touch but in no way essential. I know the bigger supermarkets stock it and it is quite reasonable.

In relation to dessert – please don’t get freaked out because you see the word gelatine. Tesco stock leaf gelatine and honestly my recipe is so easy to use, I promise it will work. It is a fabulous dessert, creamy and chocolaty but yet light and delicate.

I hope you enjoy the recipes and a special night with your loved one.

Lots of love,

Aisling x

Chicken, Pancetta & Wild Mushroom Risotto

Serves 2

Ingredients

1 tbsp butter & 1 tbsp oil

1 medium onion – diced

2 cloves garlic – peeled and crushed

150g Arborio risotto rice

450ml boiling stock

1 chicken fillet

40g pancetta/smoked streaky bacon

Handful dried porcini/wild mushrooms

A handful of green beans or asparagus or peas or broad beans (optional)

Handful of Parmesan cheese

Method

1. Peel and dice the onion and garlic. Chop the pancetta into lardons (small cubes). Combine the stock cubes and water – put on in a small pot to boil. Dice the chicken into small cubes. Pop the mushrooms in a small bowl and cover with boiling water. Allow to soak for a few minutes.

2. Melt the butter & oil in a saucepan. Add the onion and cook on a medium-low heat for 3-4 minutes, then add the garlic and cook for another 2 minutes. Add the pancetta and cook for another 2 mins.

3. Stir in 175g Arborio risotto rice. Cook for 1 minute. Add in the chicken. Drain the mushrooms, add them into the pot .

4. Add a third of the stock, simmer and keep stirring until all the stock has been absorbed. Stir using a wooden spatula – through the middle, scraping the base of the pot and around the sides.

5. Add another third of the stock, and continue to cook in the same way. While stirring and waiting grate the parmesan.

6. Finally, add a handful of chopped green beans, peas or asparagus and remaining stock.

7. Simmer until all the stock has been absorbed, stirring throughout. Once you have added the first batch of stock the cooking should take approximately 18 minutes. If all the liquid has been absorbed before this time, add some extra water and continue to cook. If it looks like the risotto is going to have too much liquid after the cooking time is up, turn up the heat a little.

8. At the end of cooking, taste the rice to ensure that it is cooked. It should retain a little ‘bite’. You can continue cooking for a few minutes more if it is not cooked enough.

9. When the rice is cooked to your taste, turn off the heat and cover pan with a lid. Season well with salt & pepper.

10. Leave to stand for 5 minutes, then stir through some fresh Parmesan cheese before serving.

11. Garnish with some wild rocket leaves and for an extra fancy splurge drizzle with truffle oil.

White Chocolate Panna Cotta

Ingredients

Serves 2

125ml cream

70ml full fat milk

1 leaf gelatine

25g castor sugar

50g white chocolate

½  tsp vanilla bean paste/vanilla extract/seeds from ½ vanilla pod

Method

1.            Pop the gelatine leaves in a bowl of COLD water and allow to soften for 5 mins.

2.            WARM the milk and cream together with the sugar and vanilla on a low heat. Do not boil.

3.            When warm, remove from the heat. Add in the chocolate. Remove the gelatine from the bowl. Squeeze out any water – it should be squidgy at this stage. Whisk the gelatine into the cream and milk mixture.

4.            Pour into ramekins/dishes. Set for 3 or 4 hours in the fridge or overnight.

For fabulous presentation drizzle the plate with melted white chocolate and serve with mixed berry compote.

Top Tip

The panna cotta can be served in a serving glass, alternatively lightly oil a small container ( glass/ramekin), pour in the panna cotta mixture, allow to set. Then for serving, run a warm knife around the edge of the container to loosen the panna cotta then gently turn out onto a plate. This may take a little wiggling and patience.

Warm Berry Compote

Ingredients

Serves 2

10g butter

1 tbsp caster sugar

½  tsp vanilla extract

Zest ½ orange

100g mixed berries

Method

1.            Melt the butter over a low heat. Stir in the sugar and vanilla extract.

2.            Cook until the sugar melts.

3.            Toss in the berries and zest.

4.            Give them a good shake, and then cook for 2-3 mins until the fruit starts to soften.  Do not mush up the fruit, stir gently.

5.            Spoon onto a plate and sit the panna cotta in the middle, alternatively drizzle the compote on top.

Top Tip

•             Make a much larger quantity and allow it to cool down. Store in an airtight container and serve with granola or yoghurt or porridge.

Fish is low in fat, full of protein and so tasty. Let alone the fact its cooked in minutes. There are a huge selection of sustainable fish on the market today, most reasonably well priced and delicious. I have choosen hake here but cod, sole, basa – any white fish is beautiful in this recipe.

The butternut squash and baby spinach are in season too and as they are cooked so quickly they retain most of their goodness.

In order to try and encourage you into this tradition for tomorrow I am sharing my recipe which is featured in this months Easy Food Magazine. Pick up a copy at your local shop, newsagent or butcher this month and have a look at all the fab recipes.

Hake with Butternut Squash, Spinach & Cannelini Cassoulet

Ingredients

Serves 2

2 Hake fillets

2 tbsp oil

2 tbsp butter

50g flour (seasoned with salt & pepper)

½ red onion

1 clove garlic

½ tin cannellini beans

100g butternut squash

50ml fish stock

50ml white wine

50ml low fat cream

100g baby spinach

Method

1. Prepare all the ingredients. Peel the butternut squash, dice into small cubes. Peel and dice onion & garlic.
2. Open the cannellini beans, drain and rinse with cold water.
3. Use 2 frying pans – one for the fish and one for the cassoulet.
4. Pop the butternut squash in a small bowl, add 4 tbsp of cold water, cover with cling film and steam in the microwave for 3 minutes to soften.
5. In one frying pan heat the oil and butter. On a low heat sauté the onion and garlic. Add in the butternut squash, stock and wine. Allow to simmer for a couple of minutes. Season with some salt and pepper.
6. Dip the fish in the seasoned flour. Heat 1 tbsp oil and butter in a frying pan. Gently place the fish in the pan and fry for about 4 minutes each side.
7. Saute/wilt down the spinach.
8. Add the cream into the cassoulet. Simmer for 2/3 mins. Stir in some fresh chopped parsley.
9. To serve, spoon the cassoulet on the base of the plate, sit the spinach on top and then place the fish on top. Garnish with fresh parlsey.

Hey Everybody, Happy Pancake Tuesday

If you are looking for a quick and easy recipe for this evening here is a great one for crepes.
This recipe makes 4/5 pancakes.
I like to use a 3:2:1 ratio
300ml milk
2 eggs
100g flour (plain)
Sieve the flour into the bowl.
Whisk the eggs and milk together and whisk into the flour.
Allow to chill in the fridge for 30mins ( if you have not got the time or patience for that – it will be grand i promise)

Some of my top tips include:
Fry with a tiny bit of oil and butter (real butter – not the spreadable stuff)
Fry on a moderate heat – no need for the hottest and this way you have more control, and allow the pan to cool for 1 min in between each pancake.
Oh and give the pan a little wipe out with some kitchen paper between each one.
If making a big batch, turn the oven on really low and layer then up on a plate with a little greaseproof paper between each to stop them sticking together.

Some serving suggestions – lemon & sugar, nutella, maple syrup and cream or for a delicious savoury option – fried egg, crispy parma ham & vintage cheddar.
Yum Yum

The production runs nightly at 8pm with Matinee performances on Saturday 12th and Sunday 13th at 3pm (please note that there will be no Sunday night performance).

Our production team, who are all members of the society, are:

• Director: Lorraine Murphy
• Musical Director: Linda Tapley
• Choreographer: Maria Fowler

Our Cast are:

• Jack: Eamonn Nolan
• Jill: Pamela Killick
• Anto: Mark Nolan
• Deco: Gary O’Shaughnessy
• Lola: Andrew Docherty
• Lord Flatulant: Elliot Fowler
• Unbelievable Man: Kenny Cribbin
• Max: Aaron Stone
• Giant: Mick Amoruso
• Fairy Ditzy: Bronagh Fitzgerald
• Daisy The Cow: Tim Cogavin
• Chicken: Alannah Keane

The annual Panto is always a very popular event in the KMDS calendar. Don’t be disappointed, get your tickets today!

Tickets

Local outlets: The Chocolate Box, Books & Gifts, Harbour Pharmacy.
Booking office: 087 2475376 or kilcockms.tickets@gmail.com
Adults: €12; Children: €10; Family: €40. Group rates also available.

Kilcock Musical Society: http://www.kilcockms.com

If you come along to the Square in Kilcock on Saturday 1st December between 2pm and 5pm, you will get lots of surprises.  The main man, Santa, will be dropping in catch up with everyone that he met last Christmas and he will also  bring along some friends with him.  You can give him your letters and he will bring them home to the North Pole with him.  Also the new lights will be switched on which have been supplied with funds raised by sale of the Kilcock Business Association Kilcock Community Calendar (only €5 – have you got yours yet?). Local Choirs will be preforming to add to the Christmas cheer and you can admire the huge Christmas tree kindly donated by Coillte. 

Bring the family along and join in the fun.  Its free for all and lots of fun guaranteed (weather permitting!)

The Thames hosted a parade of boats last weekend and this weekend its the Royal Canals turn.

Come to the Harbour this saturday 9th June to welcome a large fleet of approx 20 boats heading from Dublin to the Shannon on our own Royal Canal. 

Many of these boats are members of the IWAI Kildare Branch who want to recognise the achievements of the RCAG in Kilcock and to acknowledge the great amenity that is the Royal Canal.

The flotilla is due to arrive into the harbour at 6pm so make sure to come along and see the colour spectacle of beautiful boats.