Connect Lifestyle Magazine December 2023

The lifestyle magazine for Kerry

Made in Kerry, for Kerry DECEMBER | 2023

& Happy New Year

Thank you to everyone who has supported us through the years!

Congratulations to all our Award Winners

We would like to wish everyone a Happy Holiday and a Joyful New year!

Network Ireland Kerry 1 Christmas Party in The Rose Hotel

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EDITOR'S NOTE Hi everyone Its December! And had we an action packed November….

Our Connect Kerry Hospitality Awards took place and it was a fantastic night, we met some amazing men and women doing wonderful things in the county.

CHRISTMAS GIFTS ALL WRAPPED UP!

We began the night with the recipient of our Hall of Fame of Award, followed by some amazing awards on the night, check out all the winners we have featured! Our Lifetime Achievement winner this year was Josie O Callaghan! We ended our night with our famous after party!

We have some amazing recipes this issue to help you have a stress free Christmas Dinner courtesy of Mark Murphy of Dingle Cookery School. as always there is lots to read and see!

December is always a busy month so make sure you take some time out for you and your family, it will be different for a lot of us this year with higher living costs, and the wonder of what will come in 2024 so bear this in mind when shopping this Christmas, don’t try to impress with large unwanted gifts, get something meaningful that the recipient will enjoy, it doesn’t have to be the most expensive one on the shelf.

Enjoy 2 nights B&B in a Deluxe Room, a 3 course meal on one night PLUS Late Checkout

ONLY €250 PER COUPLE Order your voucher today on www.glenbeighhotel.com Monetary Value Gift Vouchers also available online

Stay safe, mind yourselves, and mind each other Merry Christmas from all the team here at Connect

Mags xx

Join us this holiday season for for a stunning dining experience in our Garden Room Restaurant Editor: Margaret Kissane Margaret: 086 2408237 sales@connectpublications.ie For Editorial Enquiries: margaret@connectpublications.ie Website: www.connectpublications.ie

3 Course Menu from €35pp (15+)

CHRISTM MUSIC LI AS NEUP

Sat Dec 1 6th Daithi O’Re gan - 9pm to 11pm Thu Ger Shea fo rs Dec 21st llowed by D J To Fri Dec 22 ny from 8pm nd Finbarr Coff ey - 9pm to 11pm Sun Dec 3 1st Mike on Pia no

BEST GASTROPUB IN MUNSTER Experience Kerry in the Heart of the Reeks District Glenbeigh, Co. Kerry | (066) 976 8333 |info@glenbeighhotel.com www.glenbeighhotel.com

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*€250 Voucher Based on 2 People Sharing in a Deluxe Room. Sun to Thurs only. Weekend Supplement Applies. Late Checkout until 12pm only. Subject to availability - Dec to June. Excluding Bank Holidays, Festivals, Christmas Period & New Year, July & August. 3 course meal based on a Set Menu. Steak & Seafood Supplement applies.

Connect Kerry Hospitality Awards 2023

The Connect Kerry Hospitality Awards was welcomed back to a fantastic night of fun and connecting with the industry, people from the industry all over Kerry descended on Ballyroe Heights hotel on Monday November 27th to celebrate the hospitality industry in style. Josie O Callaghan of Listowel Arms and Cliff House Hotel Ballybunion received the lifetime Achievement while TJ O Connor MTU was entered into the Hall of Fame for his service and support to the industry.

We would like to thank our sponsors K+A Cleaning Services, South Kerry Skillnet, Sean Kissane Meats, Rural Food Skillnet, Tralee Bay Wetlands, Expose Design, John Walsh Photo, John Drummey Communications, Kellihers Toyota, Hairworks Hair and Beauty., and all who supported us with our charity raffle and in any way through the night.

Guests were treated to a delicious meal created by the expert team at Ballyroe Heights and after the award ceremony they danced the night away to the sounds of DJ, Sean Crowley. We hope you enjoyed the night as much as we did, we thank you for working with us through the journey to Monday night and wish all of you a very busy and enjoyable festive season and look forward to seeing you all again very soon.

Lifetime Achievement Award 4

JOSIE O CALLAGHAN

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Hospitality Awards winners

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Hall of Fame TJ O CONNOR

Bartender of the year MARGO PETERS MEADOWLANDS HOTEL

Restaurant server of the year PHILOMENA LEE GLENEAGLE HOTEL

Receptionist of the year HONOR ENRIGHT MANOR WEST HOTEL

Accommodation Department Person of the year RENATA LATA BALLYSEEDE CASTLE

Concierge/Porter of the year BRENDAN HARTNETT AGHADOE HEIGHTS HOTEL

Overall Customer Service CARMEL MCKENNA LISTOWEL ARMS

Chef of the Year LAURA BURKE ASHE HOTEL TRALEE

Luxury Hotel of the Year MUCKROSS PARK HOTEL KILLARNEY

Best Bar Food Experience THE MOORINGS PORTMAGEE

Tourist bar of the Year JM REIDYS KILLARNEY

Best Coach/ Tour Operator O SHEAS BUS TOURS

Live Music Venue of the Year JD’S BALLYBUNION

Restaurant Manager of the year AINE LYNCH THE OYSTER TAVERN

One to Watch ANNES COFFEE BAR CAMP

Best Community Festival TRALEE FOOD FESTIVAL

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Hospitality Awards winners

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Family Business of the Year MICHAEL O CONNOR THE GREEN ROOM CASTLEGREGORY

Team of the Year MEADOWLANDS HOTEL

Best Tourist/ Visitor Attraction CRAG CAVES CASTLEISLAND

Best Fine Dining Experience THE YEW TREE AT MUCKROSS PARK HOTEL

Hotel Manager of the Year KARENA O SULLIVAN THE GLENBEIGH HOTEL

Gastro Pub Experience KIRBYS BROGUE INN

Best Caravan-Camping Provider VALENTIA CARAVAN AND CAMPING PARK

Best New Comer Award TRALEE BAY EXPERIENCE FENIT

Best Takeaway MJ’S DINER AND TAKEAWAY TRALEE

Social Media Award KENMARE BAY HOTEL

Marketing Executive AISLING FOLEY THE ROSE HOTEL

Years of Service to Chosen Area of Industry EILEEN LYNCH LISTOWEL ARMS

Wedding Manager of the Year AMANDA O CONNOR BALLYGARRY ESTATE AND SPA

Best Family Dining Experience GALLYS BAR AND RESTAURANT TRALEE

Restaurant of the Year KITTY O SE’S KILLARNEY

Best Sunday Lunch Experience THE BRASSERIE AT BALLYGARRY ESTATE AND SPA

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Hospitality Awards winners

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Best Café LYNCHS CAFÉ AND BAKERY LISTOWEL

Best Hotel Spa EASANNA SPA AT SHEENFALLS HOTEL

Best Cocktail Experience IGOR KRNO, MACCAFREYS AT SEAN OGS TRALEE

Best Casual Dining THE SMUGGLERS INN WATERVILLE

Kerry Best Hotel Bar DOTTS BAR AT THE ROSE HOTEL

Publican of the Year TOM MCCARTHY CASTLEISLAND

Unsung Hero of the Industry OLIVER HURLEY

Bar of the Year JIMMY O BRIENS BAR KILLARNEY

People’s Choice PETER MURPHY AT THE ROSE HOTEL

Hotel of the Year KILLARNEY PARK HOTEL

Editor’s Choice THE TANKARD BAR AND RESTAURANT TRALEE

Best Wedding Venue BALLYSEEDE CASTLE

Specialist in Chosen area of the industry WILLIE AND JULIE LOONIE, THE MOORINGS PORTMAGEE (collection on their behalf by Gerard Kennedy)

Rising Star Award ALISON O SULLIVAN KILLARNEY PARK HOTEL (collections on her behalf)

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GIVE THE GIFT OF CHOICE Purchase online

www.therosehotel.com

The Rose Hotel, Dan Spring Road, Tralee, Co. Kerry, V92 HKA4.

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Kenmare Bay Hotel

On the Road to 4 star with a Green and Grand Revival In a bold move that has set the picturesque town of Kenmare abuzz with anticipation, Riobard Lyne, (Bob) with strong roots in Kilgarvan, has announced a multi-million-euro investment to renovate the Kenmare Bay Hotel & Resort. This landmark establishment, under Riobard’s ownership since 2004, has been a staple in the region, and the planned renovations are poised to elevate it to new heights of luxury, sustainability, and accessibility.

Riobard’s commitment to the Kenmare Bay Hotel has been evident since his acquisition in 2004. The hotel, initially opened in 2007 after a redevelopment phase, saw the addition of a Leisure Centre, Banqueting Suite, and an impressive 44 additional bedrooms. However, he is not resting on past laurels.

Instead, he envisions a greener future for the hotel, aligning with the global shift toward sustainability.

The cornerstone of this environmentally conscious transformation lies in the incorporation of solar power, biomass fuel to reduce gas reliance and electric vehicle (EV) charging points and a more recycle friendly service throughout.

This commitment to renewable energy sources reflects a commendable effort to reduce the hotel's carbon footprint and contribute to a more sustainable future. It's a step towards responsible business practices, and Kenmare Bay Hotel is poised to become a beacon of eco-friendly hospitality in the region.

The renovation plan extends beyond environmental considerations to enhance the overall guest experience. The restaurant, a focal point of the hotel's charm, is lined up for a complete redesign and refurbishment. This promises not only a visual feast but also an elevated culinary experience for visitors and locals alike.

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The commitment to excellence doesn't stop there. A significant portion of the investment is allocated to upgrading 30 rooms to a luxurious 4-star standard, with an additional 50 rooms set to undergo similar enhancements by the following winter.

The move is a testament to Kenmare Bay Hotel's dedication to providing unparalleled comfort and elegance for its guests.

Recognizing the importance of inclusivity, the refurbishment plan includes the addition of a second guest lift, ensuring easier access to the 80 renovated rooms. This thoughtful touch demonstrates a commitment to creating a welcoming environment for guests of all abilities, emphasizing Kenmare Bay Hotel's dedication to hospitality with a heart.

What makes this renovation even more commendable is Riobard’s emphasis on supporting the local community. From sourcing tradespeople to materials, the project will prioritize local businesses, fostering a sense of community and boosting the regional economy. This "think local" approach adds a unique touch to the refurbishment, making it a collaborative effort that goes beyond the walls of the hotel.

As the plan unfolds over the next 18 months, Kenmare Bay Hotel's transformation is set to become a symbol of sustainable luxury and community collaboration. Riobard Lyne's vision for the hotel is not just about bricks and mortar; it's a commitment to the environment, guest satisfaction, and the local community. Kenmare Bay Hotel is not merely renovating; it's evolving into a model of responsible, refined, and locally rooted hospitality. The journey towards a greener and grander Kenmare Bay Hotel is a journey worth celebrating for both residents and visitors alike.

OAKVIEW EARLY YEARS SERVICES WIN NATIONAL AWARD FOR DEVELOPING ACORNCLOUD Oakview currently operates Services in Tralee, Co. Kerry, Technological University Dublin, Tallaght Campus, South Dublin County Council, Tallaght & Clondalkin, Cork City Hall, European Commission at Dunsany, Co. Meath and the Oireachtas in Dublin City.

The winners of the 2023 The Irish CXImpact Awards were announced.

Since the beginning of 2023, AcornCloud, a custom designed SaaS Early Years Management software has led the way across all Oakview Services, fulfilling its role to make working life in the Early Years Sector less dependent on completing multiple written records. This is allowing additional time for Educators to have meaningful interactions with the Children in their care, and to build positive and fulfilling and engaging relationships with Parents/ Guardians. Having opened AcornCloud to external Services within the Early Years Community, the positive feedback received has been overwhelming.

Along with national and multinational organisations Oakview were absolutely thrilled to have their recently launched Early Years software app recognised and to receive national recognition.

For further information please contact Clódagh on 0861097135 or clodagh@acorncloud.net www. acorncloud.net

Launched in 2018, the Irish CX Impact Awards recognise achievements in measuring and managing Customer Experience excellence that delivers better outcomes for customers.

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Your Stress-free Guide to Cooking the Christmas Dinner

By Mark Murphy | Dingle Cookery School

I love cooking Christmas dinner and I hope it is also special in your house. Each year I try not to change too much about the Christmas dinner, it is brilliant the way it is.

The following is a full guide to include turkey, glazed ham, roast potatoes, a range of sides to choose from (remember you don’t have to do all the sides), stuffing, gravy and homemade cranberry sauce.

Trust us, don’t ever let the task of cooking it daunt you, even if it is your first time cooking it or if you feel that you are not a great cook.

Two pieces of advice that will help you really enjoy cooking on the day are to 1) make a list and plan everything 2) on the day focus on the hour before serving (the magic hour).

The following guide will help your break down each job to be done and will take the stress out of cooking it and putting it all together.

Make a Plan Every year I still take out a notebook and write down all the jobs to be done, and what ingredients are needed. Then try to give yourself some idea of when each job will be done. Please note, the timeline at the end of this guide will help you with all of this.

The Magic Hour One of the greatest pieces of advice to help bring it all together and get it to the table all hot, and on time, is to have the turkey out of the oven for at least an hour before you serve it. Once the turkey is out of the oven cover it with foil and keep it in a warm place in the kitchen. Not only will this time allow the turkey to be so juicy but it will give you a magic hour or so to finish everything off; finish the ham, potatoes, roast vegetables and sauces.

The Turkey

Before you start, make sure you have a large tray, which is big enough for the turkey, and ensure the tray (and the turkey) fits in the oven. It is worth buying a temperature probe to test if the turkey is done.

below is the most straightforward guide to follow, providing you with perfect results:

Know the exact weight of the turkey (your butcher will help here).

Calculate 20 minutes per kg + 100 minutes.

Before cooking, make sure the turkey comes to room temperature, this means having it out of the fridge at least two hours before you want to cook it.

To stuff or not stuff the turkey People always have different views on the stuffing, whether to stuff the bird or to make stuffing and leave it out. My advice would be to cook the stuffing separately to ensure that there are no uncooked juices of the turkey in the stuffing and I always find that when I keep the stuffing separate I can adjust the seasoning more easily.

Cooking Times for the Turkey I have had a look at several charts and cooking times but I think 22

(for an unstuffed turkey)

For example, 5.5 kg turkey = 110 minutes + 100 minutes = 210 mins (3.5 hours)

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Cooking the Turkey

INGREDIENTS: 1 turkey 2 onions, roughly chopped 2 carrots, roughly chopped 1 bulb of garlic, split in half plenty of herbs such as thyme, sage & rosemary olive oil salt and pepper

METHOD 1) Preheat the oven to 180ºC (fan) 2) Add the onions, carrots, garlic and herbs to a tray, drizzle a little oil over them.

3) Season the turkey with salt and pepper all over and make sure to season the inside too. Drizzle some olive over the turkey and use your hands to rub it all over.

4) Place the turkey on the vegetables.

5) Place the tray inside the oven and cook to the times as listed above.

HOW TO KNOW IF THE TURKEY IS DONE To test if it’s done, make sure the juices run clear when you pierce the thigh where it meets the body and if you have a temperature probe use it to check if the temperature reaches 75ºC. If not, put it back in the oven for another 20 mins, then test again.

The next step is one of the most important steps to prevent your turkey from drying out.

Once you are happy that the turkey is done take it out. Wrap it in tin foil and leave it in a warm place for at least an hour or so (Magic hour). This will give you plenty of time to get everything else finished off.

Once the turkey is out, turn the oven to 210ºC to finish all of the rest of the food.

The Ham You can cook the ham the day before and glaze it on Christmas day if you prefer.

TO COOK THE HAM INGREDIENTS: 1 ham (smoked or unsmoked) METHOD 1) Place the ham in cold water and bring to the boil.

Change the water and repeat, then turn down to a simmer.

2) Allow 50 minutes per kg or 20 minutes per lb.

3) Once it is done, remove it from the water and allow it to cool a little.

4) If you are doing this the day before make sure you cool down the ham as quickly as possible to get it in to the fridge.

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HONEY, MUSTARD GLAZE

METHOD Mix all of the ingredients except the mustard together to a thick paste. Bring this carefully to the boil to allow the sugar to dissolve. Lower the heat and simmer for a few minutes until you have a dark syrupy glaze. Keep stirring to make sure that the glaze doesn’t burn.

This can be made the day before if you prefer.

INGREDIENTS • 5 tbsp. dark brown sugar, plus extra to sprinkle finely grated zest of ½ orange • 20ml balsamic vinegar • 20ml water • 2 tbsp. English mustard • handful of cloves TO GLAZE THE HAM Place the ham on a tray, to make a criss-cross/diamond pattern on the ham, use a sharp knife to lightly score it, only cutting into the fat and not the meat underneath. brush the ham with the mustard. Place a clove in each diamond and pour the glaze over the ham.

Put this in a hot oven, 210°C, and bake for about 30 minutes.

Dark Chocolate, Orange and Cranberry Roulade

An impressive centre piece for your Christmas table!

INGREDIENTS FOR THE CAKE vegetable oil for greasing the tin and parchment paper 50g self-raising flour 1 tsp baking powder 30g cocoa powder 50g ground almonds 4 eggs 100g caster sugar, plus a little extra for turning out the cake FOR THE FILLING 450g mascarpone 1 orange, zested and juiced 200g cranberry sauce FOR THE FROSTING 85ml water 20g dark brown muscovado sugar 120g butter 200g good quality dark chocolate icing sugar to dust

METHOD

Heat a fan to 180°c Prepare a Swiss roll tin by brushing it with the oil. Carefully line the base and sides with parchment paper. Brush the parchment with oil.

Sift the flour, baking powder and cocoa into a bowl. Add in the ground almonds.

Using an electric mixer, whisk the eggs and sugar together until the mixture comes to the ribbon stage (once ready the mixture will have thickened, increased in volume. Check it by drawing a figure of eight on top of the batter with the whisk attachment, if it is ready the figure of eight will hold it shape for a few seconds). At this stage you can carefully add in the dry ingredients. Use a large spoon and gently fold all the ingredients together. When there is no trace of the dry ingredients, carefully pour this mixture into the prepared Swiss roll tin. Make sure the tin is evenly filled. Place this in the oven for about 12-14 minutes or until it is firm with a slight bounce. Remove from the oven, lay a sheet of parchment on the counter. Sprinkle with the remaining caster sugar.

Allow the cake to cool for about a minute or so, carefully turn it out on to the parchment. Remove the upper sheet parchment on top of the cake. Roll from the short edge and place this on a wire rack and allow to cool.

TO MAKE THE FILLING

Add the orange zest and orange juice to the mascarpone. Mix this well. Unroll the cake, use a spatula and spread the filling over the cake, leaving about an inch at the edges. Next spread the cranberry sauce over this. Carefully roll the cake back up again. Remove the paper and place the cake on a plate.

Visit our website www.dinglecookeryschool.com and follow us on Instagram (dingle cookery school) for more recipes and ideas 26

TO MAKE THE FROSTING This can be done while the cake is in the oven. Put the water, muscovado sugar and butter in a small pot over low heat. Once the butter has melted take the mixture of the heat and add in the chocolate. Allow it to settle and then use a spatula to mix it gently until it has all come together. Leave this for about 1 hour, whisking now and again. This mixture will now be ready to spread over the cake.

Spread the frosting over the cake using a spatula, use a fork at the end to create a log effect. Dust with icing sugar.

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KERRY DESIGNERS TO THE FORE AT FASHION SHOWCASE IN AID OF RECOVERY HAVEN Already being billed as the fashion highlight of 2024 in Kerry, cancer support charity Recovery Haven Kerry has this week announced details of its Designer Fashion Showcase event taking place in the Gleneagle INEC Arena on February 1st 2024.

The date – St Brigid’s Day - is particularly poignant for those involved, with the show set to incorporate the extraordinary Irish saint and mark her 1500th anniversary.

Renowned fashion designer Colin Horgan will be the star attraction of the event, showcasing a number of pieces from his new collection, while beloved Ballyheigue designer Don O’Neill - the charity’s newly appointed Patron - will showcase a select few pieces from his fashion archive.

The event will be MC’d by legendary RTE broadcaster, Mary Kennedy, who will also facilitate an exclusive Q&A session with both designers, who will chat about their amazing careers and no doubt enthral the audience with stories of starting their respective fashion journeys from humble beginnings in North Kerry, to dressing some of the world’s most famous faces.

Event producer, Norma O’Donoghue, has also secured some of the country’s top designers to feature in the event, while some of Kerry’s leading boutiques will also be showcasing their SS2024 collections on the night.

Renowned social media influencer Helen Murphy, aka daily_ divadiary, will be a special guest on the evening and has been given the unenviable task of choosing the best dressed lady– with a fantastic prize package worth hundreds of euro up for grabs for the winner.

Kicking off with a Prosecco and wine reception at 7pm, other highlights of the evening will include special guest entertainment before and during the show - including the stunning O’Neill sisters - a bumper raffle with more great prizes on offer and an after-party at the Gleneagle’s Backstage Bar. Tickets are priced at €30 and are available now from Recovery Haven, the INEC and on Eventbrite: https://www.eventbrite. ie/e/763345877067?aff=oddtdtcreator- and would make the ideal Christmas gift for fashionistas everywhere.

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And for those wishing to attend as a group, a selection of group discount offers are available, by contacting Recovery Haven directly.

Management at The Gleneagle Hotel, meanwhile, are offering a discounted overnight package for the event, priced at €125 per room B&B (quote Recovery Haven).

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Network Ireland Kerry Christmas Party in The Rose Hotel Network Ireland Kerry held their inaugural Christmas party on the 30th of November in the Rose Hotel, Tralee.

It was a wonderful evening of celebration and fundraising for their chosen charity partner Recovery Haven Kerry. In only six months Network Ireland Kerry have generated fantastic membership in the local business community and on the evening, they welcomed members and nonmembers alike. Tanya O’ Sullivan entertained the crowd on arrival with live music and set the scene for a festive event.

In her capacity as President of Network Ireland Kerry, Linda O’Mahony Logan welcomed those attending. The guest speaker on the evening was Elvira Fernandez Zebo, founder of Sofia Juliette Paris skincare and cosmetics.

Linda O'Mahony Logan (Leadership360 and President of the Kerry branch of Network Ireland), Mary Gallagher (Radio Kerry), Antoinette Glavin (Glavin & Wiseman Chartered Accountants), Helen O’Sullivan (O’Sullivan’s Bakery) and Brigeen O’Sullivan (Match Marketing)

The current model and wife of Munster rugby star Simon Zebo, Elvira is a busy Mum of four also has an incredible entrepreneurial talent.

The chosen charity partner for Network Ireland Kerry this year is Recovery Haven, Kerry and to fundraise on the evening there were fantastic spot prizes donated by local businesses and members. On the evening €1475 was raised for Recovery Haven, Kerry and Marisa Reidy from the charity spoke at the event as to how this fundraising makes such a significant impact in the support, they can provide to people in their cancer journey.

Overall, the Christmas party rounded off a wonderful end to 2023 for the committee and its members, as they look to an exciting and ambitious year ahead for the network.

Elvira Fernandez Zebo, entrepreneur and wife of Munster Rugby star Simon Zebo

Brian Carr, The Singing Chef

Sharon McGillicuddy (Virtual Assistant at Laura Dillon and Edel Broderick (CSG Accountants) and Jennifer Barton Mary Gallagher (Radio Kerry), Yasmina Renaudin Lacuna Assist) and Amy McGillicuddy (Birth (Dandelion Hearts) and Brigeen O’Sullivan (Match Marketing) & Postpartum Doula)

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Aaron Logan, Linda O’Mahony Logan (President Network Ireland Kerry), Elvira Fernandez Zebo, Marion McCarthy (Premier Bookkeeping Services) and Suzanne Ryan (President Network Ireland Galway)

Linda O’Mahony Logan (President Network Ireland Kerry), Elvira Fernandez Zebo and Aaron Logan

Aisling Foley (The Rose Hotel), Helen O’Sullivan (O’Sullivan’s Bakery), Antoinette Glavin (Glavin & Wiseman Chartered Accountants), Joan Walsh (Partnership International), Anita Michalak (The Digital Talk), Brigeen O’Sullivan (Match Marketing), Roisin Smullen (MTU), and Emily Reen (MTU),

Timmy Dowd and Roisin Smullen

Helen O’Sullivan (O’Sullivan’s Bakery), Emily Reen and Michael O’Connor

Helen O’Sullivan (O’Sullivan’s Bakery) and Brigeen O’Sullivan (Match Marketing)

Megan Daly-Tyrrell (RDI Hub), Elvira Fernandez Zebo, Fionnuala O’Callaghan (RDI Hub) and Olivia Murphy (Great Southern Hotel/ Hayfield Collection)

Marisa Reidy and Jacinta Bradley from Recovery Haven

Olivia Murphy (Great Southern Hotel/Hayfield Collection) pictured having fun with Emily Reen (MTU)

Linda O’Mahony Logan (President Network Ireland Kerry) and Elvira Linda O’Mahony Logan (President Network Fernandez Zebo pictured with new Tralee Chamber Alliance President Ireland Kerry) Stephen Stack (AIB), Suzanne Ryan (President Network Ireland Galway) and Joan Walsh (Partnership International)

Elvira Fernandez Zebo pictured with Timmy Dowd and Orla Diffily

Photos by: Michelle Breen Crean Photography 36

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Nora's Kitchen Recipes Keeping you Slim for Winter

ROAST TURKEY AND STUFFING BALLS Push the boat out this Christmas with our sensational version of the season’s essential dish

Ingredients • 4kg oven-ready turkey • Small handful of finely chopped fresh parsley • 4 tbsp dried mixed herbs • 4 unwaxed lemons • Low-calorie cooking spray • 1 onion, halved • 2 garlic bulbs, unpeeled • A small handful of fresh sage leaves • Bay leaves, to serve Method • First, make the stuffing mix. Put the chopped herbs, egg, lemon zest and pork in a bowl and season to taste. Using your fingers, mix the ingredients until well combined.

Cover and chill for 3-4 hours (or overnight if time permits).

• Preheat your oven to 180°C/fan 160°C/gas 4.

• Calculate the cooking time of the turkey at 45 minutes per 1kg plus 20 minutes (so a 4kg bird would take 3 hours 20 minutes). Put the turkey in a non-stick roasting tin and sprinkle over the parsley and mixed herbs, plus the zest and juice of 2 lemons. Season and spray with low-calorie cooking spray. Halve the remaining lemons and stuff them into the turkey's body cavity along with the onion, garlic and sage. Tie the legs together with the kitchen

For the stuffing balls: • Small handful of chopped fresh sage • Small handful of chopped fresh parsley • 1 egg, beaten • Finely grated zest of ½ unwaxed lemon • 350g lean pork mince (5% fat or less) • 6 lean bacon rashers, visible fat removed

string. Stuff the neck cavity with half of the stuffing mix.

Cover with foil and roast in the oven, basting with the juices in the tin every hour or so. Increase the temperature to 200°C/fan 180°C/gas 6 and remove the foil for the final 30 minutes. Remove the turkey from the oven, cover with a ‘tent’ of foil and leave to rest for up to 2 hours.

• At the same time, make the stuffing balls. Divide the remaining stuffing mixture into 12 bite-size balls. Halve each bacon rasher lengthways and use each piece to wrap up a stuffing ball. Arrange them seam-side down in a non-stick roasting tin and roast for 35 minutes or until cooked through.Remove the skin and any visible fat from the turkey and put the bird on a serving platter. Garnish with the bay leaves and serve with the stuffing balls and all the trimmings!

Contact NORA on : 087 2489838 | Manor Retail & Leisure Park, Tralee Insta: norabutlermindbodycoaching

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Ireland’s widest range of Hybrid Electric cars starts from just €218 per month with Toyota East PCP Finance from Toyota Financial Services. Make the Move at Kellihers Toyota, Tralee today and secure your Toyota Hybrid Electric for January delivery.

Rathass, Tralee, Co. Kerry | T: 066 71 20000 E: sales@kellihers.ie | www.kellihers.ie *Finance Example: Toyota Yaris Hybrid Luna. Retail Price €26,330.00. On the Road Price €27,330.00. Deposit €9,838.80. Finance Advance €17,491.20.

36 monthly payments of €217.87. Total cost of credit €3,117.50 (including document fee & purchase fee of €63.49 each). Guaranteed Minimum Future Value €12,638.40. Fixed Annual Percentage Rate 6.9%.

Toyota Easy Personal Contract Plan is a form of hire-purchase agreement. Lending criteria, Terms and Conditions apply. A deposit of between 0% and 36% may be required and a maximum term of 37 months applies. Available on Toyota Yaris models from October 20th until 31st December 2023.

Guaranteed Minimum Future Value payable if vehicle renewed or retained when agreement ends. Further charges may apply. Illustrative model shown. Finance is provided by Toyota Financial Services (Ireland) DAC. Toyota Financial Services (Ireland) DAC trading as Toyota Financial Services is regulated by the Central Bank of Ireland. ^Retail price excludes paint and delivery & dealer related charges.

Warning: You may have to pay charges if you pay off a hire-purchase agreement early.

Warning: If you do not meet the repayments on your hire–purchase agreement your account will go into arrears. This may affect your credit rating, 40 may limit your ability to access credit, a hire-purchase agreement, a consumer-hire agreement or a BNPL agreement in the future. which