Ferrycarrig Chef Tony Carty dishes up a feast at Christmas cooking demonstration in Joyces
Published 15/12/2015 | 00:00
Most will agree that Christmas is all about the dinner so at a recent cookery demonstration in Joyces, top chef Tony Carty shared his tricks on how to get it right.
As Head Chef in Wexford's Ferrycarrig Hotel, Tony has plenty of experience in cooking for a crowd. During the hands-on demo, he showed the audience how to prepare the perfect turkey complete with pinenut and sundried tomato stuffing and all the trimmings. Mincemeat and apple strudel was prepared as a sweet surprise, while guests also learned how to make some homemade mulled wine to wash it all down.
It wasn't a case of two many cooks in the kitchen, however, as though Kerry chef Mark Doe was meant to host a demo later on in the afternoon, bad weather forced him to cancel at the last minute. Despite this, visitors were still kept busy with a number of giveaways, food and coffee tastings going on around the store. Southeast Radio were also on site on the day to get everyone into the Christmas spirit.