The Dairy | December 2018

PG. 10

PG. 18

PG. 40

DARE TO DAIRY

CELEBRATING DAIRY EXCELLENCE

DECADENT DAIRY DESSERTS

The Dair y q ua r t e r ly ac t i v i t y u pdat e f o r co m pa n y s ta k e h o l d e r s

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| d e c e m b e r 2018

The Dairy | December 2018

Dear all,

At the NDC we have enjoyed a very busy and productive 2018 since the last issue of The Dairy in May.

There was great excitement as we announced the news that Mary Berry would be a guest of the NDC at this year’s National Ploughing Championships in an exclusive feature in the Irish Independent Weekend Magazine on Saturday 23rd June. The Queen of Cakes certainly has a huge following in Ireland as the huge press coverage over the Summer months proved.

The NDC held a very successful Farm Walk and Seminar in July in association with Dairygold, Ornua

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and Teagasc. One hundred people attended the seminar which focused this year on Dairy and the Modern Consumer and included presentations form Ciara O’Callaghan, Brand Director from Ornua and Food Writer John McKenna who looked at future food trends.

Nearly 500 people attended the Farm Walk on a scorching day in July. John McKenna engaged attendees with his talk “the magic of milk” and challenged the sector to take the learnings from the wine industry and grow the dairy product portfolio’s value to “Premier Cru” standards in the consumer’s mind.

Also in July, the NDC held a special Business Breakfast in association with the Marketing Institute of Ireland. The event focused on the modern consumer and how they are challenging the dairy industry both in Ireland and globally, you can read more about this inside.

As part of our annual focus on Back to School nutrition we recruited two experts this year – Food writer and mum of three, Lilly Higgins and Dietician and mum of four Louise Reynolds. We shot a fiveminute video giving tips and advice to parents on healthy lunch boxes (this can be found on the NDC YouTube Channel). We also a sponsored a promotion with Independent.ie and our experts took part in a number of radio interviews on the subject.

The Dairy | December 2018

As part of my international networking I attended the 9th Annual Global Dairy Platform meetings in London in June. The NDC along with 18 other participating countries attended the weeklong event exploring the challenges and opportunities of the Dairy Category. This also included meetings of the International Milk Promotion (IMP) Group and a number of presentations were shared including one on de-commoditising the dairy category through innovations.

The National Ploughing Championships is always a massive event for the NDC and this year was bigger than ever as we brought Dancing with the Stars to our stand with former contestant Anna Geary and her dance partner plus judge Julian Benson, you can read all about Ploughing 2018 inside.

The NDC & Kerrygold Quality Milk Awards is always a very proud and important project for us each year. The standard of dairy farming is getting higher each year, this year’s winners were the McKenna family from Co. Monaghan who are the fifth generation to farm their land.

In October, we worked with our partners at Cappagh Hospital to launch the Mind your Bones campaign ahead of World Osteoporosis Day on 20th October. We recruited two ambassadors to front the campaign: TV3’s Mark Cagney and one of our social media ambassadors, Nathalie

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Lennon. Our aim was to highlight the fact that Osteoporosis does not just effect women over 50 but also men and young women and of course emphasising the importance of having enough calcium in the diet.

I had the honour to be chair of the 2018 Guild of Agricultural Journalism Awards which were held recently. These awards are held every two years and encourage excellence in the coverage of farming, food and rural life on the island of Ireland. This year’s winner was TV production company Crawford McCann for its ‘Brexit – Farming on the Edge’ TV programme produced for RTÉ in January 2018. To coincide with these awards, I also spoke at a special Brexit Briefing for European Agri journalists, looking at the impact of Brexit in the Agri Food sector and was joined on the panel

by An Tánaiste Simon Coveney; Joe Healy, IFA President; and Justin McCarthy, Chief Executive and Editor of the Irish Farmers Journal.

All that remains for me to say is that we would like to thank our Co-op members and dairy farmers for their continued support and expertise in promoting the work of the NDC. I hope you enjoy our final issue of The Dairy for 2018 and I wish you all a happy and peaceful Christmas.

Zoë Kavanagh Chief Executive

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CONTENTS TOP STORIES

PG 06

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PG 12

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THE RECOVERY TOUR

NDC PLOUGHED ON!

The Recovery Tour is designed to educate the millenial audience on the importance of dairy in their diet and the 3R's of recovery - refuel, repair, rehydrate.

We launched with great excitement on Day One with stars from RTE’s Dancing with the Stars. Storm Ali hit on day two but we ploughed on and enjoyed Afternoon Tea with Mary

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PG 18

CELEBRATING DAIRY EXCELLENCE

The winners of the NDC & Kerrygold Quality Milk Awards were announced on the 3rd October with presentations to nine of Ireland’s top dairy farms.

Berry and Dare to Dairy competition winners.

PG 10 DARE TO DAIRY

PG 16 FARM WALK TALKS TO CONSUMERS This year’s Farm Walk and Seminar

PG 22 MIND YOUR BONES

The NDC launched this special

was held on the Walsh Family Farm

The

baking competition to encourage

in Cahir, Co Tipperary, who were the

association with Cappagh Hospital

Irish amateur bakers to create

overall winners in the 2017 NDC &

Foundation recently launched an

something delicious to be served

Kerrygold Quality Milk Awards.

awareness

National

Dairy

campaign

Council,

to

in

educate

at Afternoon Tea at the National

consumers on the importance of bone

Ploughing Championships.

health through the life stages.

NUTRITION NEWS

PG 24

NDC HAPPENINGS

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BUSTING THE MYTH THAT DAIRY IS FATTENING

PG 28

28 DAY IN THE LIFE

In July, the NDC held a business

The NDC catches up with Alma Browne Carey, National Field Sales Manager, Ornua NA to discuss her role, the challenges and the skills she uses to make a

breakfast in association with the

by the NDC in 2017 found that 16% of

Marketing Institute of Ireland. The

Irish adults strongly agree that dairy

event focused on 'The Modern

is fattening. The most recent edition

Consumer and How They Are

of the NDC's scientific publication

Challenging The Dairy Industry Both

presents data which shows that Irish

In Ireland and Globally.'

are less overweight and have lower levels of body fat.

PG 25 EVENT: ROLE OF DAIRY IN A SUSTAINABLE DIET

PG 34

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SUMMER BUSINESS BREAKFAST

Consumer research commissioned

people with higher dairy intakes

READY, STEADY - COOK!

PG 32 MOO CREW SCHOOL MILK The NDC will deliver a suite of primary educational resources to all schools in receipt of school milk mid-December. Resources, which

This topic was discussed at a recent

include lesson plans cover topics

NDC-sponsored symposium held

such as the importance of dairy in

in the Royal College of Physicians

the diet of children, keeping active,

of Ireland, “Keeping Nutrition at

dental health in association with the

the Core of Sustainable Diets”, in

Dental Health Foundation, dairy and

collaboration with the Irish Nutrition

the environment and the grass to

and Dietetic Institute.

glass story for milk.

success of it.

PG 40 DECADENT DAIRY DESSERTS Food Stylist and Chef Nikki Walsh has created five delicious dessert recipes for Christmas showcasing the delicious richness and taste of Irish dairy produce. All recipes will be featured exclusively in a special food supplement with Irish Farmers Journal on Thursday 6th December.

The DaiTy airy | December 2018

STEWED PLUMS WITH SPICES AND BAILEYS CREAM SERVED WITH SHORTBREAD BISCUITS

THE RECOVERY TOUR

THE COMPLETE NATURAL HITS THE ROAD

The most simple but elegant dessert. I always serve the plums warm and add a dollop of freshly

whipped cream, topped with some dark brown sugar. Use peaches or nectarines in the summer, leave

THE RECOVERY TOUR WAS DESIGNED TO EDUCATE THE MILLENNIAL AUDIENCE ON THE

out the spices, and add some fresh mint when you take it off the heat. Cut the biscuits into love hearts

IMPORTANCE DAIRY IN THEIR DIETtemperature AND TO FOCUS ON THE 3R’S OF EXERCISE RECOVERY – or any shape youOF may like. Serve at room with freshly whipped cream.

REFUEL, REPAIR AND REHYDRATE. FOR THE BISCUITS FOR THE PLUMS BAILEYS CREAM We designed a special Dairy Bar (a converted milk float) for The Recovery Tour, which kicked-off at WellFest 170g plain white flour 85g unbleached castor sugar Whipped cream with a 2018 and visited the Dublin 7s tag rugby tournament, Hell & Back, Tough Mudder, Tour de Picnic and Rás little Baileys added.

100gg castor 1/4 tsp mixed spice na mBan. Irishsugar Dairy - The Complete Natural is the consumer facing representation of the National Dairy Council.

1/4 teasp vanilla extract

20g fresh ginger grated

Keeping with the theme of recovery, 1free 110g butter cupsmoothies of water were served to participants and spectators at each of the events. The smoothies were designed to ensure they deliver on the 3R’s – Repair, Refuel and 10 ripe plums Rehydrate with a delicious mix of fresh milk, yogurt and mixed fruits. We were thrilled to see that the brandy (optional) Dairy Bar became a meeting point at1 tbs these events where spectators and participants could relax and enjoyTHE theBISCUITS delicious and nutritious Berry Boost Smoothie and the Re-Pear Smoothie.

FOR The Dairy also was up, and parked up atone, theadd National Ploughing serving 1.

Sieve theBar flour, put intostocked a food processor if you have the, vanilla, sugarChampionships and butter and blitz chilled Irish Milk. This can be done by hand also. into findfresh bread crumbs.

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"Dairy is thefrom perfect partner forbring training and sport and will keep all the participants at these events well 2.

Remove the processor together. fuelled for the challenges they face at these sports festivals” Zoe Kavanagh CEO of the National Dairy 3. Roll the dough into a thin round. About 4mm in depth. You want the biscuit to be as fine as Council said “We are really excited to announce the Complete Natural Recovery Tour, dairy is such a great possible. food to support exercise and training and we have worked with a number of Ireland’s major athletes and 4.

Cut the dough pastry cutter of your choice. of dairy in the diet”. sports people overwith theayears who are great supporters 4. Put onto a baking tray covered with parchment paper and bake for 10- 12 minutes or until golden brown on the top.

5. Remove from the oven. Transfer to a wire rack and allow to cool completely.

FOR THE PLUMS 1. Put the sugar, spices and water into a saucepan. Bring to a simmer and reduce for 5 minutes.

2. Slice the plums and put into the pot, reduce the heat and cook with the lid on for 5/6 minutes (till they are soft and cooked through but retain their shape).

3. Remove from the direct heat and add the brandy if using. Allow to infuse for 30 minutes. You can keep them warm.

To serve: Spoon a few plums onto a plate. Add a dollop of Baileys cream beside the plums along with a couple of biscuits. Sprinkle with icing sugar.

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The Dairy | December 2018

THE RECOVERY TOUR LINEUP WELLFEST WellFest is Ireland’s largest, health, fitness and wellness festival and the first stop on The Complete Natural Recovery Tour! This event was held in Royal Kilmainhaim Hospital on the 12th & 13th of May. DUBLIN 7s RUGBY TOURNAMENT The event itself includes Men’s Open 7s, Women’s Open 7s, Mixed Tag and Men’s Social 7s. There will also Live Music, DJ, Fancy Dress and Food Festival – Old Belvedere Rugby Club, Ballsbridge 25th & 26th June 2018.

HELL & BACK Ireland’s Toughest Mental & Physical Endurance Challenge, is the country’s largest and most popular obstacle course run. Participants must complete a 10-15KM trail route crossing rivers and lakes, climbing hills and mountains and crawling through bogs and swamps. 16/17 June 2018 and 29/30 September Kilruddery Estate, Bray. Co Wicklow TOUGH MUDDER Tough Mudder is a 10-mile obstacle course of mud! Which took place on 21/22 July at Loughcrew Adventure Centre Oldcastle, Co. Meath.

TOUR DE PICNIC The Complete Natural is also title sponsors of this year’s Tour de Picnic which is a charity cycle or run to Electric Picnic in Stradbally Co. Laois.

RÁS NA MBAN Building on the momentum of Tour de Picnic, The Complete Natural Recovery Tour were back on the road (and the bike!) for Rás na mBan: Ireland's International Stage Race for women. 5th - 9th Sept 2018, Kilkenny 6 Stages, 5 Days, 400+kms.

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The DaiTy airy | December 2018

STEWED PLUMS WITH SPICES AND BAILEYS CREAM SERVED WITH SHORTBREAD BISCUITS The most simple but elegant dessert. I always serve the plums warm and add a dollop of freshly whipped cream, topped with some dark brown sugar. Use peaches or nectarines in the summer, leave out the spices, and add some fresh mint when you take it off the heat. Cut the biscuits into love hearts or any shape you may like. Serve at room temperature with freshly whipped cream.

FOR THE BISCUITS

FOR THE PLUMS

BAILEYS CREAM

170g plain white flour

85g unbleached castor sugar

Whipped cream with a

little Baileys added.

100gg castor sugar 1/4 tsp mixed spice September 2018: Left: Deirdre Fitpatrick (TCN Ambassador) moments after completing Tour de 1/4 teasp vanilla extract 20g fresh ginger grated Picnic, Right: Cyclists at the start line of Tour de Picnic 110g butter

1 cup of water 10 ripe plums 1 tbs brandy (optional)

FOR THE BISCUITS 1. Sieve the flour, put into a food processor if you have one, add the, vanilla, sugar and butter and blitz into find bread crumbs. This can be done by hand also.

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2. Remove from the processor bring together.

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3. Roll the dough into a thin round. About 4mm in depth. You want the biscuit to be as fine as possible.

4. Cut the dough with a pastry cutter of your choice.

4. Put onto a baking tray covered with parchment paper and bake for 10- 12 minutes or until golden September 2018 Left: The Recovery Area Electric Picnic, Right: Nathalie Lennon (TCN Ambassador) running brown on the top.

Tour de Picnic 2018 5. Remove from the oven. Transfer to a wire rack and allow to cool completely.

FOR THE PLUMS 1. Put the sugar, spices and water into a saucepan. Bring to a simmer and reduce for 5 minutes.

2. Slice the plums and put into the pot, reduce the heat and cook with the lid on for 5/6 minutes (till they are soft and cooked through but retain their shape).

3. Remove from the direct heat and add the brandy if using. Allow to infuse for 30 minutes. You can keep them warm.

To serve: Spoon a few plums onto a plate. Add a dollop of Baileys cream beside the plums along with a couple of biscuits. Sprinkle with icing sugar.

Senan O'Sullivan enjoying Avonmore Protein Milk from the Recovery Area at Electric June 2018: The Complete Natural Team serve recovery smoothies at Dublin 7's festival.

Picnic 2018 TCN offical sponsor of Dublin 7's Mixed Tag tournament

The Dairy | December 2018

Orla Walsh (Dietician) enjoying a Berry Boost Smoothie at The Complete Natural Dairy Bar at WellFest 18 Pictured at WellFest 2018 The Complete Natural Panel after their talk on WellTalk Stage: Will Matthews (host) with Nathalie Lennon (TCN Ambassador & Personal Trainer), Orla Walsh (Dietician) and Aoife Hannon (TCN Ambassador & Pilates Instructor)

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September 2018: Left: Eve McCrystal (Irish Road Racing Champion & Paralympic Gold Medalist) Right: Imogen Cotter (Professional Cyclist) at Rรกs Na Mban

July 2018: Above: Tough Mudder particpant all-smiles as she embraces the race obstacles! Right: Septemper 2018: Deirdre Fitzpatrick & Co at the Dairy Bar after completing Hell & Back.

The Dairy | December 2018

DARE TO DAIRY WITH MARY THE UNDISPUTED QUEEN OF BAKING AND FORMER PRESENTER OF THE GREAT BRITISH BAKE OFF, MARY BERRY WORKED WITH THE NATIONAL DAIRY COUNCIL TO LAUNCH THE DARE TO DAIRY WITH MARY COMPETITION AHEAD OF THE PLOUGHING CHAMPIONSHIPS. The NDC launched this special baking competition to encourage Irish amateur bakers to create something delicious to be served at Afternoon Tea at the National Ploughing Championships.

We received a high volume of entries from all over the country and baking enthusiasts really impressed the judges who included Chandima Gamage Head Pastry Chef at Dromoland Castle; Food Writer and judge of Great Irish Bake Off, Lilly Higgins; and Ciara Leahy, Consumer Editor of the Irish Farmers’ Journal.

Three finalists were chosen to join the NDC at the National Ploughing Championships and serve their baking triump's to Mary Berry at an exclusive Afternoon Tea. Each finalist also received a €300 voucher for Ballymaloe Cookery School and an

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Afternoon Tea Hamper filled with Goodies.

Mary Berry, Food Writer & Television Presenter

June 2018: Dare to Dairy Judges Lilly Higgins and Chandima Gamage launch competition at Dromoland Castle. Right: Food Writer & Dare to Dairy Judge, Ciara Leahy

The Dairy | December 2018

THE DARING DAIRY RECIPES HAZELNUT SABLE BISCUITS WITH RICOTTA MOUSE Anne Dunne from Mallow in Co. Cork, a Home Economics teacher who lives on a dairy, beef and tillage farm in Mitchelstown. She created Hazelnut Sable Biscuits with Ricotta Mousse, Caramelised Pears and Crushed Praline for the competition.

SLOE GIN AND BLACKBERRY CAKES Natasha Daly, originally from Birr but now living in

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Kerry and working as a Cardiac Physiologist created Sloe Gin and Blackberry Cakes for the competition

PISTACHIO ROSEWATER RASPBERRY AND WHITE CHOCOLATE CAKE Ploughing local Sonia Steedman from Screggan in Co. Offaly created a magnificent Pistachio, Rosewater, Raspberry and White Chocolate Cake.

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The Dairy | December 2018

NDC DANCED WITH THE STARS AND PLOUGHED ON! THIS YEARS NATIONAL PLOUGHING CHAMPIONSHIPS WAS A CHALLANGING EVENT AS STORM ALI HIT ON THE TUESDAY EVENING OF THE THREE-DAY EVENT; HOWEVER THE NDC STAND WEATHERED CONDITIONS AS THE STAND AND 30-FOOT MILK CARTON STAYED FULLY INTACT! We launched with great excitement on Day One with stars from RTÉ Dancing with the Stars. A giant dance floor with disco lighting was set up for Judge and MC Julian Benson and stars Anna Geary with her professional partner from the show Kai Widdrington. Anna and Kai certainly caused a stir with their modern Charleston routine followed by some freestyle dancing from the crowds with Julian Benson in sequined attire! Up and coming Chef Adrian Martin then held a cookery demo with some

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delicious dairy-rich dishes in the Complete Natural Kitchen.

Experts from Cappagh National Orthopaedic Hospital were on hand with TV3’s Mark Cagney, Social Media star Nathalie Lennon and Prof. John O’Byrne to discuss the Mind Your Bones campaign in a panel discussion.

The weather took a bad turn on Wednesday and the day was cancelled – we had to improvise and so held our Afternoon Tea event with Mary Berry and the winners of the Dare to Dairy competition at a local hotel.

The three winners of the afternoon tea competition presented their cakes to Mary and she was gracious as ever chatting and doing interviews with media and assembled guests.

NDC’s social media influencers were also out in force over the three days and really enjoyed interacting and taking selfies with the crowds including Instagram star and chefs James Kavanagh and William Murray who did a demo and promoted their new Currabinny cookbook.

As ever there was lots on offer to inform and entertain including a Welly Clinic with podiatrists on hand offering foot advice, a giant Football Darts board, a September 2018: Brendan Maher, Tipp Hurler & TCN Ambassador pictured with fan at NDC Stand #Ploughing18

Green Screen with special effects technique. Crowds were also treated to free dairy ice cream and ice-cold milk at the stand.

The Dairy | December 2018

September 2018: Left: Zoe Kavanagh, NDC Chief Executive at the NDC stand on Day 1 of #Ploughing18. Right: Natasha Daly, Mary Berry, Sonia Steedman and Anne Dunne

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at Afternoon Tea with NDC at #Ploughing18

September 2018: Left: Ciara (age 4) enjoying the complimentary ice-cream at the NDC stand. Right: Prof. John O’Byrne, TV3’s Mark Cagney, Mr. James Cashman and Nathalie Lennon on a bone health panel discussion

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The Dairy | December 2018

14 September 2018: Right: Brendan Maher and Aoife Hannon speaking on injury recovery panel discussion on The Complete Natural Stage at #Ploughing18

September 2018: Left: Bandon Vale team sampling cheese to visitors to the NDC Stand at #Ploughin18. Right: Eoin Cadogan , Cork GAA & TCN Ambassador with hurling fan, Barry, Co. Cork.

The Dairy | December 2018

Natasha Daly's Sloe Gin and Blackberry Cakes

September 2018: Mary Berry and Zoe Kavanagh enjoying dairy delights and Afternoon Tea

Anne Dunne's Hazelnut Sable Biscuits with Ricotta mousse, Caramelised Pears and Crushed Prauline

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September 2018: Left; Anna Geary and Kai Widdrington dance the charleston. Right: Marty Morrissey and Anna Geary jump for joy on Day 1 of #Ploughing18 at NDC Stand

September 2018: Left: Chef Adrian Martin pictured during his Harvest Supper Cookery Demonstration. Above: Laura (age 4) from Tullamore enjoying Sing Along Social on Day 4 of #Ploughing18. Right: Hang Tough bar in The Complete Strength Zone of the NDC Stand.

The Dairy | December 2018

FARM WALK TALKS TO CONSUMERS THIS YEAR'S FARM WALK AND SEMINAR WAS HELD ON THE WALSH FAMILY FARM IN CAHIR CO. TIPPERARY, WHO WERE THE OVERALL WINNERS IN THE 2017 NDC & KERRYGOLD QUALITY MILK AWARDS The seminar focused on Dairy and the Modern Consumer.

Consumers are increasingly thinking about the environmental and health impact of their consumption habits. This in turn means they are more demanding about transparency from food and drink companies. Ornua’s brand director, Ciara O’Callaghan emphasised the importance of maintaining, promoting, and strengthening our grass-fed advantage. 95% of Irish dairy farmers are Sustainable Dairy Assurance Scheme (SDAS) certified and full participation will assist greatly in securing business in both developed and emerging markets.

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The SDAS provides the necessary proof to customers of dairy products that milk has been produced under both Sustainability and Quality Assurance criteria.

She said that the Irish grass-fed story is vital to promote sales. “Our consumers need to know what we are offering.”

She also emphasised the importance of clean labelling as consumers now check packaging for details and are keenly aware of the importance of traceability, the ecological impact and the need for information on carbon footprint. “Diet is a lifestyle choice and consumers look at brands and consider environmental and health factors before purchasing.

Award winning writer and food critic, John McKenna spoke of making milk ‘sexy’ and refuted some of the misinformation on dairy products. His main message was to highlight the ‘magic of milk’ as a balanced and nutritious food and to challenge those promoting dairy alternatives as the best source of food. He suggested producing a greater variety of flavoured dairy products, just as the high-end craft beers and newly developed craft spirits have done. McKenna believes the dairy industry has the ability to create niche products using milk, yogurt and butter that will command a higher price than commodity products. Looking at June 2018: L-R; Ciara O'Callaghan & John McKenna speaking at Seminar

globally revered products like Parmigiano-Reggiano and Parma Ham as examples.

The Dairy | December 2018

Nearly 500 people took part in a walk on the Walsh Family farm following the seminar.

John and Maria Walsh and their family along with farm advisors from the sponsoring organisations were on hand to discuss a range of topics. These included: grassland management, producing high-quality milk, sustainable milk production, dairy hygiene, lean farming, maintaining high grass quality and the impact of dairy on greenhouse gas emissions.

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Left: John and Maria Walsh pictured with the NDC & Kerrygold Qulaity Milk Awards Cup at their home after the Farm Walk. Above: Zoe Kavanagh, welcoming those taking part in the Farm Walk to a key part of the Quality Milk Awards

June 2018: Above: Huge crowds came out on this hot summers day to walk the Walsh Farm and see the practices that are in place which make this farm best in class. Right: Brendan Walsh offering insights into the families farm practices to those taking part in farm walk

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The Dairy | December 2018

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October 2018: Darran and Denise McKenna with their children at the NDC & Kerrygold Quality Milk Awards

NDC & KERRYGOLD CELEBRATE

EXCELLENCE IN IRISH DAIRY FARMING THE COUNTRY'S TOP PRIZE FOR BEST QUALITY MILK WAS AWARDED TO DARRAN AND DENISE MCKENNA OF DERRYGASSON, CO. MONAGHAN. THE NDC & KERRYGOLD QUALITY MILK AWARDS CELEBRATES EXCELLENCE IN IRISH DAIRY FARMING. The winners were announced on the 3rd of October with presentations to nine of Ireland’s top dairy farms. Winners were accompanied by their family and received a prize of €5,000 and the coveted NDC & Kerrygold Quality Milk Awards perpetual cup. The judges for this year’s awards were Dr Jack Kennedy, Dairy Editor of the Irish Farmers Journal, Professor Pat Wall from UCD and, Dr David Gleeson from Teagasc. Chef and food writer Clodagh McKenna is once again Food Ambassador for the 2018 awards.

Minister for Agriculture, Michael Creed said “The farmers who are nominated for the NDC & Kerrygold Quality Milk

The Dairy | December 2018

Awards are representing milk pools of hundreds or sometimes even thousands of dairy farmers in their own coops. These Awards are instrumental in recognising the huge passion, sacrifice and hard work that Irish farmers carry out 24/7 365 days a year to produce a high-quality product revered all over the world”.

At least five generations are known to have farmed in Darran and Denise McKenna's farm in Derrygasson. They have four children; Daithí, Caragh, Micheál and Annie. The McKenna’s farm is very much a family farm, their nephews and nieces are all available to help out in times of need and even their neighbour Cormac helps out with relief milking. Success to Darran is the ability to grow more grass sustainably. The family invested heavily in the farm in 2007 when sheds, parlour and tunnels were constructed to allow them build the cow numbers from 60 to 90 by 2017 and up to 105 cows this year. As Darran said himself “The right steps are as easy as the wrong steps, it’s just a matter of learning the right steps.”

Zoe Kavanagh, CEO of the NDC said “We are fortunate to be working with such a healthy, nutritious product produced to very high standards. And it is those high standards in Irish dairy farming that we are going to reward and celebrate today. Irish dairy produce has a superb reputation for quality in global markets. In Ireland, our green countryside is a tremendous asset because the pasture-based model of dairy farming is a vital ingredient for the success of Irish dairy produce all over the world.”

For each of the nine farms, the judges detaied the combined fat and protein percent for each month of the year, the total volume sold from the farm, the weighted average somatic cell count (SCC) and the total bacteria count (TBC). These results certainly help in formulating the winning farms but a lot more detail and additional factors are of course considered.

Dr Jack Kennedy, Dairy Editor of Irish Farmers Journal spoke on behalf of the national judging panel and thanked

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the farmers and co-ops for participating in the national awards, he said “The Quality Milk Awards judging is one of the highlights of the year for the judging panel. We get to travel the length and breadth of Ireland and visit family farms that are delivering excellence every year. Nineteen farms were nominated this year and nine were short listed for a farm visit. These farms were located in 6 different counties from west Cork to Monaghan. The standard once again was exceptional and highlights the capacity of Irish family dairy farms to produce a high-quality product that is unique to Ireland.

All farms are producing top quality milk solids and milk quality from facilities which are the ultimate in cleanliness and hygiene, which, is essential as the global consumer is raising the bar every year. There is no doubt Irish dairy farmers are also reaching new heights in a consistent and sustainable manner.

We had a particularly strong level of entries this year and after careful consideration, the judges selected 9 national finalists who are represented in the room today, whose farms they have all physically visited and inspected.

John Jordan, Chief Executive of Ornua said “Together with the NDC, we have shared in the pride of a special heritage, telling the compelling story of Irish dairy family farming on the global stage. The Irish dairy farmers we celebrate today are ambassadors for all farmers. They, in partnership with world-class co-operatives, produce the highest quality dairy which our consumers around the world truly love. I would like to congratulate all category winners, especially national winners for 2018 – The McKenna family. We are proud to support the Quality Milk Awards which continue to go from strength to strength each year.”

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The Dairy | December 2018

October 2018; Above: QMA Judge Jack Kennedy pictured with Micheál McKenna . Right: Daithí McKenna celebrates his family's win with the QMA Cup

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October 2018; National Runners Up John, Mary & Tom Ryan, Co. Tipperary

NDC & KERRYGOLD QUALITY MILK AWARDS #MADEFORTHIS

Right: Caragh McKenna pictured moments after her family farm won the 2018 NDC & Kerrygld QMA's

The Dairy | December 2018

Above: Clodagh McKenna, Cookbook Author & Quality Milk Awards Food Ambassador. Left: Denise McKenna pictured as husband Darran McKenna accepts award of 2018 NDC & Kerrygold QMA Winner

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October 2018: Above left: Best SCC, John Patrick Keating & Family, Old Parish, Dungarvan, Co. Waterford. Above right: Best Protein Production Liam and Dolores O'Donovan & Family, Clohane, Skibbereen, Co. Cork. Left: Sustainability Award winner John O'Shaughnessy and his wife Mary, Kildimo, Co. Limerick.

The Dairy | December 2018

Pictured at the launch of Mind Your Bones 2018: Mark Cagney, Francis Brennan and Nathalie Lennon

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MIND YOUR BONES DID YOU KNOW THE MOST COMMON BONE CONDITION IN IRELAND IS OSTEOPOROSIS, WITH APPROXIMATELY 300,000 PEOPLE OVER 50 YEARS OF AGE ESTIMATED TO SUFFER WITH THE CONDITION. Often referred to as a silent disease, Osteoporosis can go unnoticed, without symptoms, until a fracture occurs. In fact, only about 15% of people with osteoporosis get diagnosed.

The National Dairy Council, in association with Cappagh Hospital Foundation recently launched an awareness campaign to educate consumers on the importance of bone health through the life stages.

Dr Sinead Beirne said “As a GP, we constantly look out for high risk patients or signs and symptoms to identify the condition. If osteoporosis is suspected, we then refer the patient for a DEXA scan, to test their bone density. Our bone health and strength are determined to a large extent by factors outside of our control such as genetics, gender and age. However, there are factors that we can control such as our diet and physical activity and these are particularly important during childhood and adolescence, when bones are still developing. A balanced diet which provides ‘bone-friendly’ nutrients such as calcium, phosphorus, protein, vitamin D, zinc and magnesium is important.”

Although women are more likely to develop osteoporosis, it also affects men and even children.

Osteoporosis is more common in white or Asian women older than 50 years of age, but osteoporosis can occur in almost any person at any age.

The Dairy | December 2018

TV Personality Mark Cagney developed early bone density issues at the age of 46 “I was diagnosed with Osteoporosis at 46 with a T score of minus 2.5 which means I had the bone density of a woman in her 70’s, undiagnosed and it would have been the bone density of a woman in her 80’s and very hard to treat. It resulted from an underlying condition and the doctor informed me that with the right treatment, diet and exercise would hopefully reverse this in about 3 years, the treatment worked wonderfully and my last Dexa Scan results were a plus 2.5 T score”.

Also supporting the campaign is NDC Social Media Influencer and Personal Trainer Nathalie Lennon (24) who was diagnosed with very early stage osteoporosis, she said “I forgot to ensure I included all food groups in my diet, I forgot dairy was important, I forgot to think about my calcium intake. If I had not visited a dietitian, I never would have known the damage I was doing to my bones, in just a few years, I could have been diagnosed with osteoporosis. What kind of fitness and health advocate was I? My bone density fell to a lower than average point for my age, a scary realisation. It read 2.1g/cm3, the average for a female being 2.9g/cm3. It’s not all bad news! Luckily, we still have the capacity

23

to build bone mass up until about 30 years of age so I still have time to build a stronger skeleton and nourish my bones with the nutrients it needs” To coincide with the campaign there is a comprehensive website at mindyourbones.ie which includes useful information on bones and the musculoskeletal system, details on other common bone conditions such as Arthritis, Scoliosis and Sarcopenia, and a section on dispelling the myths associated with these conditions. It also includes tips and advice from the expert surgeons at Cappagh National Orthopaedic Hospital.

For further information please visit www.mindyourbones.ie

September 2018: Left: Bone Health Panel Discussion at the NDC Stand at Ploughing 18. Right: Nathalie Lennon (Social Media Influencer & Bone Health Advocate) speaking on Bone Health Panel Discussion at Ploughing 18

23

The Dairy | Deceber 2018

NUTRITION NEWS BUSTING THE MYTH THAT DAIRY IS FATTENING CONSUMER RESEARCH COMMISIONED BY THE NDC FOUND THAT 16% OF IRISH ADULTS STRONGLY AGREE THAT DAIRY IS FATTENING AND THIS WAS A KEY DRIVER FOR THOSE WITH NEGATIVE PERCEPTIONS ABOUT DAIRY It is well-known that dairy is a source of dietary fat. However, the fat content of dairy varies largely from approximately 0.3% in skimmed milk up to 80% in butter, and the calorie content depends on the portion size consumed. This variation can be confusing to consumers, with some individuals restricting all dairy consumption in an effort to reduce fat intake and lose weight.

In contrast to such perceptions, there is a growing body of scientific research which

24

suggests that dairy foods can be a valuable inclusion in weight-reducing diets and that it may play a positive role in weight control. The most recent edition of the NDC’s scientific publication - Dairy Nutrition Forum (DN Forum) - reviewed the evidence that supports the role of dairy in weight-loss diets with a focus on how dairy can promote feelings of fullness (known as satiety).

The publication presents data which shows that Irish people with higher dairy intakes are less overweight and have lower levels of body fat. It also explores work by Food for Health Ireland (FHI), which identified dairy components that stimulate the secretion of hormones that make a person feel full or ‘satiated’. These satiating components are particularly rich in ripened cheddar cheese.

This publication, ‘Satiety: can dairy play a role?’, has been circulated to a range of health professionals, including dietitians. Copies can be downloaded from the Health Professional section of the NDC website or contact nutrition@ndc.ie

The Dairy | December 2018

November 2018 Symposium Speakers L-R: Aifric O’Sullivan, Sarah Keogh, Stephan Peters

NDC INFORMS DIETITIANS ABOUT THE ROLE OF DAIRY IN SUSTAINABLE DIETS THE TEMPERATURE IS RISING IN THE DEBATE ON GLOBAL WARMING AND EACH OF US HAS A ROLE TO PLAY IN REDUCING OUR IMPACT OF THE ENVIRONMENT. There is growing awareness about renewable energy, the need to reduce waste and recycle; but uncertainty remains about what we should be eating in order to reduce our individual, or indeed, our collective carbon

25

footprint. Some believe a plant-based diet could help and a trend towards these diets has taken a leap in recent years, with an estimated 2% of us now identifying ourselves as vegan, 7% as vegetarian and 7% as flexitarian.

This topic was discussed at a recent NDC-sponsored symposium held in the Royal College of Physicians of Ireland, “Keeping Nutrition at the Core of Sustainable Diets”, in collaboration with the Irish Nutrition and Dietetic Institute. The event provided an opportunity for dietitians and nutritionists to explore the concept of sustainable diets and how environmental protection can be merged with healthy eating, including dairy.

The audience of health professionals were highly engaged and actively promoted the discussion on social media. The press-release from the event received interest from The Times, with an article entitled “Think twice before going vegan, nutrition experts warn” published the following morning.

October 2018: Louise Reynolds, Communications Manager INDI, speaking at Symposium

25

The DaiTy airy | December 2018

NDC PARTNERS EVENTCREAM FOR HPX STEWED PLUMSWITH WITHSPORT SPICESIRELAND AND BAILEYS CONFERENCE SERVED WITH SHORTBREAD BISCUITS THE NDC SPONSORED A HPX (HIGH PERFORMANCE KNOWLEDGE EXCHANGE)

The most simple but elegant dessert. I always serve the plums warm and add a dollop of freshly

CONFERENCE, ORGANISED CONJUCTION WTH Use THEpeaches SPORT or IRELAND INSITUTE whipped cream, topped with IN some dark brown sugar. nectarines in the summer, leave out the spices, and add some fresh mint when you take it off the heat. Cut the biscuits into love hearts The conference, which place at onroom Thursday 25th of with October at the Conference or any shape you may took like. Serve temperature freshly whipped cream.Centre in the National Sports Campus, focused on “Athlete Recovery: Micro and Macro considerations” and aimed to enhance knowledge of how nutrition can affect short term and longer-term injury in athletes; FOR THE BISCUITS FOR THE PLUMS BAILEYS CREAM promote the integration of nutrition support to athletes within sport; and highlight the importance plain white flour 85gpromotion unbleached Whipped cream with a of170g multidisciplinary teams working in the of castor athletesugar recovery.

100gg castor sugar The event was fully 1/4 teasp vanilla subscribed to byextract a very

1/4 tsp mixed spice

engaged audience, with 110g butter 100 delegates attending

1 cup of water

the

conference

comprised

of

little Baileys added.

20g fresh ginger grated

10 ripe plums

and

1 tbs brandy (optional)

dietitians,

nutritionists, physiologists, FOR THE BISCUITS physiotherapists, coaches, 1. Sieve the flour, put into a food processor if you have one, add the, vanilla, sugar and butter and blitz managers and athletes. into find bread crumbs. This can be done by hand also.

26

2. Remove from the processor bring together.

Speakers included Prof.

Emma Stevenson (Newcastle University) speaking on “Optimising exercise recovery: dairy and other strategies” who highlighted the the published ongoing 3. Roll the dough into anovel thin nutritional round. About 4mm in depth.

You want biscuitand to be as fine as research in the area of milk and its role in effective recovery from exercise-induced muscle damage. possible.

Dr Oliver Witard (University of Stirling) explored “Nutrition and interventions to aid recovery from 4. Cut the dough with a pastry cutter of your choice. injury”; and Marcus Shorthall (IRFU) looking at “Nutrition integration to protocols following injury”.

4. Put onto a baking tray covered with parchment paper and bake for 10- 12 minutes or until golden Athletes such as Arthur Lanigan-O’Keeffe (2 x Olympian, Modern Pentathlon); Kellie Harrington brown on the top.

(World Silver Medalist, Boxing) and Brendan Maher (2 x All Star, 2 x All Ireland Winner, Tipperary GAA) 5. Remove the oven. to Lessons a wire rack and allow from to cool completely. joined panelfrom discussions on Transfer “Recovery - reflections athlete, coach and practitioner” and and dont’s of recovery from injury”.

FOR“The THEdo’s PLUMS 1. Put the sugar, spices and water into a saucepan. Bring to a simmer and reduce for 5 minutes.

2. Slice the plums and put into the pot, reduce the heat and cook with the lid on for 5/6 minutes (till they are soft and cooked through but retain their shape).

3. Remove from the direct heat and add the brandy if using. Allow to infuse for 30 minutes. You can keep them warm.

To serve: Spoon a few plums onto a plate. Add a dollop of Baileys cream beside the plums along with a couple of biscuits. Sprinkle with icing sugar.

Right: Marcus Shorthall (IRFU) looking at "Nutrition Integration Protocals following injury". Left: Ruth Wood (IRFU), Marcus Shorthall (IRFU), Brendan Maher (Tipperary GAA) on panel discussing "The do's and don'ts of recovery from injury".

47

The Dairy | December 2018

NDC PROVIDES OUR FUTURE DOCTORS WITH THE FACTS ON DAIRY RESEARCH SHOWS THAT GPS ARE THE MOST TRUSTED AND PREFFERED SOURCE OF DIETRY ADVICE

BY EUROPEAN CONSUMERS. HOWEVER, NUTRITION IS A SUBJECT THAT GETS MINIMAL COVERAGE ON A MEDICAL DEGREE COURSE AND THEREFORE MANY DOCTORS ARE NOT EXPOSED TO THE NOVEL RESEARCH ON DAIRY AND HEALTH. With the aim of educating our future doctors and keeping them informed on the facts around dairy and health, the NDC has partnered with the Association of Medical Students, Ireland (AMSI).

As part of this collaboration, AMSI has helped to promote a campaign by the NDC, which highlighted the importance of iodine for cognitive function and during pregnancy. The campaign created awareness about dairy being the best source of iodine in the Irish diet. NDC Nutritionist, Dr Marianne Walsh also gave the medical students a lecture on Dairy Nutrition at their AGM, which was held at the Royal College of Surgeons from 2830th September. Students learned about the impact of fad diets, allergies and the important role of dairy across the life stages .

NDC Nutritionist, Caroline O’Donovan joined the AMSI group at National University of Ireland, Galway on 1314th November for their Healthy Heroes event, which is an AMSI initiative with health education workshops for

27

children and teenagers. Caroline provided a series of talks on Dairy and Bone Health and Dairy Facts & Fads for those attending the event.

Above: NDC Nutrition Manager, Dr. Marianne Walsh, AMSI leverage Twitter to promote NDC & AMSI partnership

27

The Dairy | December 2018

NDC HAPPENINGS DARE TO DAIRY BUSINESS BREAKFAST IN JULY, THE NDC HELD A BUSINESS BREAKFAST IN ASSOCIATION WITH THE MARKETING INSTITUTE OF IRELAND. THE EVENT FOCUSED ON THE MODERN CONSUMER AND HOW THEY ARE CHALLANGING THE DAIRY INDUSTRY BOTH IN IRELAND AND GLOBALLY. The NDC has commissioned a dairy sentiment survey with Irish consumers over the last two years and Larry Ryan from market research company Behaviour & Attitudes outlined some of the key results.

Peter Coppes from Rabobank presented the key findings of their global report on the future of the dairy industry – “Dare not to Dairy” and Irish Agri-Food Economist Ciaran Fitzgerald outlined the key challenges for the Irish food industry.

Rabobank’s report is a global overview of where the dairy industry is at and looks at the ongoing challenges. Dairy alternatives are having a moment as consumers are increasingly going dairy-free particularly when it comes to milk used on cereals and in coffee. Sales growth for alternatives has soared at a rate of 8% annually over the last ten years with retail sales valued at $15.6bn – 12% of total liquid milk sales globally in 2017.

Nutrition, price and flavour tends to favour dairy but changing consumer demands and perceptions

28

around lifestyle choices, health and perceived sustainability are increasingly drawing more people to select dairy-free options. The Dairy industry may need to move towards a more sustainable rhetoric if it is hoping to continue to attract consumers. The challenge for the dairy industry lies mainly with the liquid milk consumer.

Larry Ryan (pictured right) from B&A discussed

the

two-year

research

programme which has looked at Irish attitudes to milk and dairy products, but has particularly focussed in on the underlying drivers of change in millennial dairy consumption.

Since 2016 Ireland has recorded the highest per capita milk consumption in the world, with the Scandinavian countries and New Zealand not far behind. As such, dairy is in a considerably stronger position in Ireland than in most other markets, but with some evidence of undermining trends among younger consumers that mirror those seen elsewhere.

The Dairy | December 2018

However, roughly 22% avoid milk at some level and as many as 39% avoid dairy products. Two out of three of all such avoiders have a largely positive perspective of milk; they like it but try to cut down on the amount that they consume.

Agri Food Economist Ciaran Fitzgerald (pictured right) discussed dairy and the Irish economy, its impact and the ongoing challenges the industry is facing. Looking at the possible impact of Brexit on farmers and the food industry, north/south trade and the future of UK market access if there is a hard Brexit.

Nearly 100 people– a mixture of industry, media and marketeers - attended the event.

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July 2018: Liosin Crawley & Olwen Inglis (IPG Media Brands) perusing The Dairy at NDC Business Breakfast

July 2018 L- R: Vivien McKechnie (PT78), Zoe Kavanagh (NDC Chief Executive) & Sarah Probert (PT78) pictured at NDC Business Breakfast

July 2018: Peter Coppes (Rabobank) presenting the key findings of Rabo Banks global report on the future of the dairy industry

The DaiTy airy | December 2018

NDC’S SUSTAINABLE DAIRY TRAIL AT AIRFIELD’S FESTIVAL STEWED OF FOOD PLUMS 2018 WITH SPICES AND BAILEYS CREAM SERVED WITH SHORTBREAD BISCUITS THE NATIONAL DAIRY COUNCIL TOOK PART IN AIRFIELD ESTATE'S FESTIVAL OF FOOD, WHICH RAN The most simple but elegant dessert. I always serve the plums warm and add a dollop of freshly

FROM SEPTEMBER 7TH-9TH AT THE FARM Use IN DUNDRUM, DUBLIN in the summer, leave whipped cream, topped with some darkURBAN brown sugar. peaches or nectarines out the spices, and add some fresh mint when you take it off the heat. Cut the biscuits into love hearts The which was in like. its fourth wastemperature free to all and attracted orevent, any shape you may Serveyear, at room with freshly whipped cream. approximately 15,000 guests over the weekend of the festival. Family activities included egg collecting, cow milking, games, cooking FOR THE BISCUITS FOR THElawn PLUMS demonstrations and talks. The Friday of the event was dedicated to 170g plain white flour 85g unbleached castor sugar an educational day, where 700 pupils from 30 primary and secondary schools The event continued intomixed the weekend, which 100ggtook castorpart. sugar 1/4 tsp spice

BAILEYS CREAM Whipped cream with a little Baileys added.

included a food village, culinary demonstrations, a natural beauty 1/4 teasp vanilla extract 20g fresh ginger grated area, live music, a craft brewery, botanical beverages, a gardening 110g butter 1 cup of water zone and family foraging.

10Sustainable ripe plums Systems area and it also ran a treasure hunt for children The NDC had an exhibition stand at the of all ages. The treasure hunt was designed to educate children about the role of Irish dairy in sustainable 1 tbs brandy (optional) diets. received a worksheet with ‘clues’ and set out to find the answers on Sustainable Dairy posters, FORChildren THE BISCUITS

30

which were placed at specific locations across the farm. To encourage participation, the completed entries were 1. Sieve the flour, put into a food processor if you have one, add the, vanilla, sugar and butter and blitz entered into a draw to win a prize each day. into find bread crumbs. This can be done by hand also.

Key messages relating to dairy and sustainability on these posters included; 2. Remove from the processor bring together.

• Due to Ireland’s position on the planet, our cool temperate oceanic climate enables our 3. Roll the dough into a thin round. About 4mm in depth. You want the biscuit to be as fine as cows to graze outdoors on lush green grass for up to 300 days a year possible.

• Due to our mild, wet climate, dairy production in Ireland uses up to 20% less water than 4. Cut the dough with a pastry cutter of your choice. most other European countries 4. Put onto a baking tray covered with parchment paper and bake for 10- 12 minutes or until golden • Due to our grass-based production system, Irish dairy farms have amongst the lowest brown on the top. level of greenhouse gas emissions in the EU 5. Remove from the oven. Transfer to a wire rack and allow to cool completely.

• It is estimated that for every 10-day increase in outdoor grazing, there is a 1.7% FOR THE PLUMSreduction in greenhouse gas emissions.

1. Put the and water a saucepan.

Bring to a simmer and reduce for 5 minutes.

• sugar,Aspices sustainable diet into is one that balances: 2. Slice the plums and put into the pot, reduceessential the heat nutrients and cook for with the lid on for 5/6 minutes (till NUTRITION – provides good health they are soft and cooked through but retain their shape).

ENVIRONMENT – minimises the impact on the environment 3. Remove from the direct heat and add the brandy if using. Allow to infuse for 30 minutes. You can CULTURE – is acceptable to eat keep them warm.

ECONOMICS – is affordable To serve: • By the year 2050, our global population will have increased to almost 10 billion people Spoon a few plums onto a plate. Add a dollop of Baileys cream beside the plums along with a couple that’s 2.4 billion extra mouths to feed! of biscuits. Sprinkle with icing sugar.

• Dairy is a nutritious, versatile and affordable food and is well placed to play a role in meeting the global need for sustainable food production.

47

The Dairy | December 2018

HEALTH AND WELLBEING EVENING COMES TO BANDON! THE NDC HOSTED A HEALTH AND WELLBEING WITH BANDON CO-OP IN THE MUNSTER ARMS HOTEL ON FRIDAY 12TH OCTOBER It was a fantastic night, with MC Patricia Messinger, C103 broadcaster and an audience of about 330 enjoying a talk from Paula Mee, Independent Dietitian, who explored common food myths including myths around dairy allergy and intolerance, its fat content and nutritional value. Shane Martin, Psychologist, also spoke and discussed five tips to help embrace a better quality of life.

A cookery demonstration by Derval O’Rourke, Former Professional Athlete and Cookbook Author, was part of the event where delicious recipes for tomato soup and her ‘burrito bowl’ were shared. Each attendee also received a free gift bag, with delicious dairy products to take home.

Derval O’Rourke, Former Professional Athlete and Cookbook Author

All proceeds from the ticket sales and the raffle went to a very worthy local charity: West Cork Rapid Response. West Cork Rapid Response is an entirely voluntary group working in partnership with and supporting the existing HSE National Ambulance Services. The Health and Wellbeing Evening in Bandon raised approximately €5,000 for the charity.

October 2018; L-R MC Patricia Messinger, C103 Radio Broadcaster; Paula Mee, Independent Dietitian; Derval O’Rourke, Former Professional Athlete and Cookbook Author; Shane Martin, Psychologist.

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The DaiTy airy | December 2018

STEWED PLUMS WITH SPICES AND BAILEYS CREAM SERVED WITH SHORTBREAD BISCUITS

MOO CREW SCHOOL MILK

The most simple but elegant dessert. I always serve the plums warm and add a dollop of freshly

THE NDC WILLcream, DELIVER A SUITE OF PRIMARY EDUCATIONAL RESOURCES TO ALL SCHOOLS IN whipped topped with some dark brown sugar. Use peaches or nectarines in the summer, leave out OF the SCHOOL spices, andMILK add some fresh mint when you take it off the heat. Cut the biscuits into love hearts RECEIPT IN MID-DECEMBER or any shape you may like. Serve at room temperature with freshly whipped cream.

Resources, which include lesson plans cover topics such as the importance of dairy in the diet of children, keeping active, dental health in association with the Dental Health Foundation, dairy and the environment FOR THE BISCUITS FOR THE PLUMS BAILEYS CREAM and the grass to glass story for milk. All resources will also be available in Irish. Every child in receipt of 170g plain whiteMilk flourwill receive a free 85g unbleached castor sugar awareness Whipped cream with a EU-subsidised School Milly toothbrush to promote of milk as a toothfriendly drinkcastor and tosugar complement the new Dental lesson plan.

100gg 1/4 tsp Health mixed spice

little Baileys added.

National milk Week Competition and20g Promotion 1/4School teasp vanilla extract fresh ginger grated The National Dairy Council will run an exclusive for all schools registered for School Milk to 110g butter 1 cup competition of water coincide with National School Milk Week (February 4th – 8th 2019). Schools will be tasked with creating 10 ripe plums their own radio advert to promote School Milk to their peers. Finalists will be featured on National Radio throughout the week with daily prizes. The overall winning school will receive a year’s free milk for all pupils 1 tbs brandy (optional) in the FOR school a Moo Crew Dairy Day at their school featuring Milly the Cow and an NDC Nutritionist THEand BISCUITS on a live radio broadcast.

1. Sieve the flour, put into a food processor if you have one, add the, vanilla, sugar and butter and blitz The School Milkbread Scheme will also promoted national into find crumbs.

Thisbecan be doneacross by hand also. and regional newspapers and online, with

32

the specific objective of targeting parents who are not aware of the scheme. The National Dairy Council 2. Remove from the processor bring together. will take stands at two upcoming events, the IPPN (Irish Primary Principals Network) Conference in January 3. Roll the dough intoFamily a thinFair round. depth.

You want the biscuit 2019 and the Primary Times in theAbout RDS in 4mm Marchin2019 to promote School Milk. to be as fine as possible.

4. Cut the dough with a pastry cutter of your choice.

L IMARY SCHOO PARTICIPATE ION ‘SCHOOL brown on the top.

EUROPEAN UN E SUPPORT TH SCHEME’ WITH N UNION. EA 5. Remove from the oven. Transfer to a wire rack and allow to cool completely.

P O OF THE EUR

R PR and bake forE10- 12 minutes or until golden OUpaper 4. Put onto a baking tray covered with parchment S IN TH

FOR THE PLUMS

CHOOL DRINKING S AY IS A CH D and reduce for 5 minutes.

1. Put the sugar, spices and water into a saucepan. Bring MILKtoEaAsimmer T AND N E CONV IEN WAY TO E the lid on for 5/6 minutes (till ABLwith ORD 2. Slice the plums and put into the pot, reduce the heat cook AFFand EN MEET R D HELP CHIL . they are soft and cooked through but retain their shape).

IUM NEEDS THEIR CALC 3. Remove from the direct heat and add the brandy if using. Allow to infuse for 30 minutes. You can AL O A NATUR keep them warm.

MILK IS ALS ANY OTHER M SOURCE OF UCH AS S S To serve: NUTRIENT S, HOSPHORU PROTEIN, P SSIUM, OTA the plums along with a couple INE, Pbeside Spoon a few plums onto a plate. Add a dollop of Baileys IODcream 2 AND B IN M VITA of biscuits. Sprinkle with icing sugar. .

VITAMIN B12 March 2018: Rachel Kavanagh and Ethan Regan moocrew.ie pictured during School Milk Week

With the financial support of the European Union

https://ec.europa.eu/agriculture/school-scheme_en

47

The Dairy | December 2018

HEALTHFEST 2019

UPCOMING EVENT

HEALTHFEST IS A FREE FESTIVAL OF FUN ACTIVITIES FOR TY AND FIFTH YEAR STUDENTS WITH THE OBJECTIVE OF ENCOURAGING STUDENTS TO ADOPT HEALTHY HABITS FOR THEIR FUTURE AND TO BECOME AWARE OF THE IMPORTANCE OF THEIR WELLBEING The event is taking place on Thursday 31st January in the National Sports Campus, Blanchardstown, Dublin.

HealthFest is organised by the National Dairy Council with our partner Safefood. Activities on the day will include physical challenge zones, engaging talks, cookery demos, zumba, hip-hop and yoga to name but a few. Students and their teachers will be treated to a range of free healthy dairy and food samples whilst getting exposure to experts and activities that can be integrated into their everyday lives post event.

HealthFest will feature some of Ireland’s top expert speakers to help students make informed decisions about their health and wellbeing in a fun engaging environment.

Speakers on the day include will Orla Walsh, Dietitian; Karl Henry, Fitness Expert; James Kavanagh, Social Media Personality; Doireann Garrihy (MC) and Currabinny cooking duo.

The event area is broken down into four key areas and students are free to move between the areas as activities are ongoing throughout: •

Health Zone (Silent Disco, Silent Yoga, Mindfulness)

•

Fit Zone (Karl Henry Fitness Challenge)

•

Fun Zone (Zumba, Hip-Hop, Hoola-Hoop)

•

Fuel Zone (Dairy and Healthy Food Sampling, Cookery Demos)

The entire event is free for students to attend and has become a firm date in the calendar for secondary schools. HealthFest is now fully booked with approximately 3,400 students expected to attend on the day.

Left: Karl Henry. right: James Kavanagh & William Murray

33

The Dairy | December 2018

DAY IN THE LIFE Alma Browne Carey National Field Sales Manager, Ornua NA

1.

How did you get into your job?

After completing a Master’s in Marketing, I joined Fáilte Ireland as a Market and Product Development Assistant. Throughout my early career I had a keen interest in travel and tourism. I had a desire to travel and see the world, while also working for an Irish company. As luck would have it, I stumbled

34

across a job posting for a Sales and Marketing Representative for the Kerrygold brand with Ornua (The Irish Dairy Board at the time) in the US and immediately decided to apply. In early 2009 I made the trip from Westmeath to Dublin for the initial interview. I remember thinking of how lucky I would be if the interview was a success. Not long after that I was calling my proud yet sad mum to let her know I was going on an adventure for “a couple of years”.

2.

What are your responsibilities?

My role as National Field Sales Manager is to lead a passionate team of field sales personnel who are based in cities all over the US; from the east coast to the west coast and everywhere in between.

Together we sell and promote Kerrygold cheese and butter to distributors, retailers and consumers across the country, The Kerrygold story is underpinned by Ireland’s unique grass-fed advantage and family farming system and this story resonates strongly with our consumers.

Much of my time is devoted to strategic planning, budgeting, sales reporting and forecasting. During my nine years with the business I’ve lived in Washington DC, San Francisco CA, Tampa Bay FL, and now Chicago IL and am part of a team that’s having phenomenal success promoting the Kerrygold brand in America. I’ve sampled product in retailers in Washington DC, attended food shows in San Francisco CA, and represented Kerrygold at buyer meetings in major food chains. All of which has prepared me to be proficient for the role I have today.

The Dairy | December 2018

3.

What does an average day look like?

An average day in the office varies as the US retail landscape is vast and complex; the industry is moving at an extremely fast pace. We work tirelessly to grow market share and ensure Kerrygold continues to be a leading cheese, butter, and dairy brand here. By doing this, we’re protecting our premium which drives value for Irish dairy farmers who are committed to producing the best quality milk in the world.

We have a very collaborative work environment and a young and energetic team of passionate sales and marketing experts eager to grow Kerrygold’s market share. I spend days in different cities and states across the country visiting the sales team and attending meetings. Other days I’m at the office here in Evanston collaborating with cross functional teams on various strategic projects. Many hours are spent reviewing sales – customer and product performance, reviewing market data, scenario planning and forecasting. No matter what my day looks like, I like to wake early for breakfast and catch up on the news before work. In the evenings I find the time to go for a run, go to the gym, cook or read.

4.

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What is the best thing about your job?

I enjoy leading the sales team and working on cross-collaborative initiatives. I have a passion for the Kerrygold brand and enjoy sharing the Kerrygold story with new consumers across the country.

The best thing is being here to be a part of, and to witness, the phenomenal growth of the brand to become the number 2 butter brand and the number 1 cheddar brand in the US.

5.

What are the challenges?

Success is not without challenge. The rapidly changing retail landscape is probably the most daunting as we face channel shifts, price pressure and competition. Our teams are committed to adapting to these challenges and are all passionate about continuing to grow Kerrygold’s success in the US market.

6.

Where do you see yourself in five years?

Hopefully I’m still part of the Kerrygold brand team that sees further success in market as we reach our 5-year plan goals.

7.

What skills do you think you need to succeed in your role?

Organisation, drive, ability to adapt to changes, to relate and interact with peers and colleagues and the capability to execute and deliver. A willingness to travel is vital.

35

The DaiTy airy | December 2018

STEWED PLUMS WITH SPICES AND BAILEYS CREAM SERVED WITH SHORTBREAD BISCUITS

THE COMPLETE NATURAL BLOG

The most Natural simple but dessert. always serve thethe plums warm add a dollop of and freshly The Complete Blogelegant is a space whereI we write about topics that and are important to us that are whipped cream, topped with some dark brown sugar.

Use peaches or nectarines in the summer, leave relevant to young Irish men and women. We want our audience to live the life they love, to enjoy balance, health out the spices, and add some fresh mint when you take it off the heat. Cut the biscuits into love hearts and wholeness. or any shape you may like. Serve at room temperature with freshly whipped cream.

From the do's and don't of half marathon training, how to reduce the risk of osteoporisis through diet and excercise or our a round-up of the best woodfired pizza in the country - no blog is ever the same! Check out FOR THE BISCUITS FOR THE PLUMS BAILEYS CREAM these two recent blogs and go to www.thecompletenatural.ie to ream more!

170g plain white flour 100gg castor sugar 1/4 teasp vanilla extract 110g butter

FOR THE BISCUITS

85g unbleached castor sugar

Whipped cream with a little Baileys added.

MY ROAD TO RECOVERY 1/4 tsp mixed spice

20g fresh ginger grated

by Brendan Maher 1 cup of water

Hurler Tipperary GAA, Ambassador for Irish Dairy, 10 ripe plums Natural The Complete 1 tbs brandy (optional) This year I experienced something that I had been lucky enough

to avoid over the past 10 seasons playing intercounty hurling – a 1. Sieve the flour, put into a food processor you have one, add the, vanilla,cruciate sugar and butter in and blitz seriousifinjury.

I damaged the anterior ligament my right

36 36

into find bread crumbs. This can be knee donein byour hand lastalso. championship match and the consequence was to

2. Remove from the processor bringundergo together.surgery. This involves an intensive rehab program of 6-9 months before I can return to play.

3. Roll the dough into a thin round. About 4mm in depth. You want the biscuit to be as fine as The thoughts of facing into such a long process brought its fair possible. share of negativity and doubt. Going from training 5 or 6 times a 4. Cut the dough with a pastry cutter of your choice. week with the team to not being able to go for a jog required a huge shift in mentality to ensure I was happy 4. Put onto a baking tray covered with parchment paper and bake for 10- 12 minutes or until golden with my health and wellbeing in general. Through support from family, friends and fellow athletes, along with brown on the top. the medical team overseeing my rehab, I was able to put a programme in place that will give me the best 5. ofRemove from to a wire rack and allow to cool completely. chance returning to the full oven. fitnessTransfer next year.

FOR THE PLUMS The rehab process for the injury itself is pretty straightforward. It’s about hitting specific range of motion, stability andthe strength targetsand throughout process. Being and consistent daily exercises 1. Put sugar, spices water intothe a saucepan.

Bringdiligent to a simmer and reducewith for 5the minutes. prescribed is essential. Everyone is different and some people react differently to the surgery, so as long as you 2. Slice the plums and put into the pot, reduce the heat and cook with the lid on for 5/6 minutes (till are doing everything you can then you are on the right track. they are soft and cooked through but retain their shape).

I am using the same approach with my fitness and 3. Remove from the and addatthepresent brandy if using. Allow to infuse for 30 minutes. You can nutrition.

Consistency is direct key. heat My cardio keep warm. consists of them 3 fasted early morning boxing sessions. It’s a great workout and I am keeping the cardiovascular To serve: system working without putting my leg under too much Spoon a few ontoenough a plate. range Add aof dollop of Baileys cream beside the plums along with a couple pressure.

I have alsoplums achieved motion in of biscuits. with icing sugar. my injured leg to Sprinkle begin cycling, so the plan is to mix the boxing and cycling over the coming weeks until I am in a position to begin running again.

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The Dairy | December 2018

Being injured also provides an opportunity to work on something that may not be possible while playing, so I am using this time to develop my upper body and core strength, which will benefit me when I return to full fitness. I do 3 upper body and core sessions each week, focusing on a different area for each session i.e. back and core, chest and arms, shoulders and core.

Along with those 6 sessions each week, I have daily exercises for my knee along with a strength circuit that I try to complete every second day. I really try to push myself in those sessions and the day of rest in between allows the leg time to recover.

It may sound like I am doing a lot, but overall I am training at a lower intensity now which means I have had to adapt my nutritional intake also. I have always eaten well, but the difference now is that I have to manage portion sizes and calorie intake to make sure I do not start putting up weight. Because I am on a lower calorie diet, I have to be clever with my food choices to make sure I am getting enough protein and nutrients into my body.

The biggest change has been in my snack choices and pre-workout food. Instead of my usual calorie dense options like a brown bread sandwich or pasta, I am now using yogurt, fruit and granola or a small bowl of porridge as my go-to pre-workout fuel.

If I do a session late at night, instead of eating a meal just before I go to bed, I will choose a protein shake with full fat milk which takes the

37

hunger off me and gives me enough protein and nutrients to kickstart the recovery process.

Being restricted in terms of what exercise I can do has challenged me to adapt my overall approach to training. That change however has made me realise that I can still achieve my fitness goals and feel good about myself despite not being able to hurl.

Setting goals and being consistent is going to be key for me to come back even better than I was before the injury. As the saying goes – a goal without a plan is only a wish. I can’t wish for anything, it’s up to me to make it happen.

June 2018: Brendan Maher enjoying post workout recovery smoothie

The Dairy | December 2018

6 BEAUTIFUL PICTURES THAT WILL MAKE YOU FALL IN LOVE WITH IRISH GRASSLAND

by The Complete Natural

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We’ll be honest, The Complete Natural Team has some pretty cool days, from launching a Pop-Up Milk Bar with Made In Chelsea Stars, taking on Tour de Picnic with our Brand Ambassadors to enjoying Afternoon Tea with the Queen of cakes Mary Berry… we have a blast!

That said, some of our best days are when we find ourselves walking through lush green fields with a local dairy farmer, talking about the history of the farm, their love of the land and caring for the cows that are grazing freely in front of us Yes, Ireland is admired all over the world for producing U2 and Michael Fassbender but our small nation is also hailed for our high-quality dairy produce with the unique taste, which comes from our grass-based dairy farming model. The truth is, we can’t talk about dairy farming in Ireland without talking about grass.

Our green fields and countryside often make the most beautiful photos (this roundup is merely scratching the surface), but more importantly, this imagery will get you thinking about when it comes to dairy farming in Ireland it really does all come back to grass.

The Dairy | December 2018

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Irish Dairy is much-loved around the world, a success which is made possible by Irish dairy farmers and their relentless commitment 365 days a year. Without these crusaders, we could kiss those creamy flat white’s and mature cheddar cheese goodbye!

Hungry for more? Boasting stunning imagery and real farmer profiles, it’s always a treat when the finalists of the NDC & Kerrygold Quality Milk Awards are announced. The NDC & Kerrygold Quality Milk Awards is an annual national award programme which recognises standards of excellence in dairy farming.

Pictures Top L - R: Declan Finn, Finn Family Farm, Charleville, Co. Cork; Furney Family Farm, Bandon, Co. Cork; Gavin and Michael Crowley pictured on the family farm Skibbereen Co. Cork; Hegarty Family Farm, Whites Cross, Co. Cork; Doyle Family Farm, Piltown, Co. Kilkenny; Mason Family Farm, Tralee, Co. Kerry.

The DaiTy airy | December 2018

DECADENT DAIRY DESSERTS

STEWED PLUMS WITH SPICES AND BAILEYS CREAM SERVED WITH SHORTBREAD BISCUITS RECIPES BY NICKY WALSH

Food Stylist and Chef Nikki Walsh has created five delicious dessert recipes for Christmas showcasing the The most simple but elegant dessert. I always serve the plums warm and add a dollop of freshly delicious richness and taste of Irish dairy produce. From a glorious snowy white chocolate, coconut and whipped cream, topped with some dark brown sugar. Use peaches or nectarines in the summer, leave ginger cake to a delicious sticky toffee pudding with caramel cream sauce. All recipes will be featured out the spices, and add some fresh mint when you take it off the heat. Cut the biscuits into love hearts exclusively in a special food supplement with Irish Farmers Journal on Thursday 6th December. Enjoy a or any shape you may like. Serve at room temperature with freshly whipped cream.

Dairy Delicious Christmas!

FOR THE BISCUITS

FOR THE PLUMS

BAILEYS CREAM

SNOWY WHITE CHOCOLATE, COCONUT AND GINGER 170g plain white flour 85g unbleached castor sugar Whipped cream with CAKE little Baileys added.

100gg castor sugar

a

1/4 tsp mixed spice

This one ofvanilla my favourite Its so easy grated to make and the chocolate mixed with pure 1/4is teasp extract celebration cakes.

20g fresh ginger whipped cream is simple yet decadent at the same time. It’s hard not to eat the icing before it hits the 110g butter 1 cup of water cake! pep.

10 ripe plums INGREDIENTS

1 tbs brandy (optional) 30g freshly finely grated ginger

120g flour FORplain THE white BISCUITS

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150g good quality white chocolate

25g almonds 1. ground Sieve the flour, put into a food processor if you have one, add the, vanilla, sugar and butter and blitz 750mls cream into find bread crumbs.

This can be done by hand also.

1 tsp baking powder 150g white chocolate melted gently 2.

Remove from the processor bring together.

225g unbleached castor sugar 1/2 tsp vanilla extract 3.

Roll the dough into a thin round.

About 4mm in depth. You want the biscuit to be as fine as 225g butter 20g finely grated fresh ginger possible.

1 teasp vanilla extract 4. Cut the dough with a pastry cutter of your choice.Coconut flakes 4 eggs 4. Put onto a baking tray covered with parchment paper and bake for 10- 12 minutes or until golden FOR THE CAKE brown on the top.

Preheat the oven tothe 180c 5. Remove from oven. Transfer to a wire rack and allow to cool completely.

1. FOR On aTHE veryPLUMS gently heat, melt the chocolate and vanilla extract with a spoonful of water. Set aside.

2. 1.

Beat sugar a food processor until Bring pale and Putthe thebutter sugar,and spices andinwater into a saucepan. to acreamy. simmer and reduce for 5 minutes.

3. 2.

While is input motion, addpot, thereduce eggs one oneand until all iswith combined.

Slicethe themachine plums and into the theby heat cook the lid on for 5/6 minutes (till and cooked retain theiregg shape).

4. they Sieveare thesoft flour and bakingthrough powderbut on top of the mixture, add the ground almonds and turn on processor for afrom count 10. heat and add the brandy if using. Allow to infuse for 30 minutes. You can 3. Remove theofdirect them warm.

5. keep Stir the finely grated ginger into the chocolate and pour into the mixture, turn the machine back on and Tocount serve:for a further 10 seconds.

6. Spoon Butter and line a round stick baking tin and put in cream the preheated oven for 30 mins.

Thea time a few plums onto8�anon plate.

Add a dollop of Baileys beside the plums along with couple may vary with your oven.

The cake is cooked when the outside comes away form the edge, and if you of biscuits. Sprinkle with icing sugar. test with a skewer it should come out clean.

7. Put on a wire rack and allow to cool completely.

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The Dairy | December 2018

FOR THE WHITE CHOCOLATE CREAM ICING 1. Whip the cream to softly stiff peaks.

2. Add the melted chocolate, vanilla extract and the freshly grated ginger. Combine till its firm enough to stand. don’t over mix or it will curdle.

3. Carefully slice the cake in two. Place the first half onto desired plate and spread with a couple of spoons of icing. Sprinkle with a dessertspoon of coconut flakes.

4. Place the next cake on, repeat step number 3.

5. With the remaining icing, spread a light coat onto the sides of the cake. Sprinkle more coconut flakes onto of the cake and decorate as you wish.

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The DaiTy airy | December 2018

STEWED PLUMS WITH SPICES AND BAILEYS CREAM CHRISTMAS PINK AND GOLD PROFITEROLE PUFFS SERVED WITH SHORTBREAD BISCUITS The most butit elegant dessert.

I always serve Leave the plums warm add a for dollop of freshly I love this simple recipe as can be served anytime of year. out the red and colouring a wedding cake whipped cream, topped with some dark brown sugar.

Use peaches or nectarines in the summer, leave and shake some silver edible glitter over instead. Serve with fresh strawberries in the summer without out and add some fresh mint when you take it off the heat. Cut the biscuits into love hearts the the redspices, colouring. or any shape you may like. Serve at room temperature with freshly whipped cream.

CHOUX PASTRY FOR THE BISCUITS 225g strong white flour 170g plain white flour 335mls water 100gg castor sugar 165g butter diced 1/4 teasp vanilla extract 6 eggs 110g butter

PINK ICING FOR THE PLUMS 150g good quality white chocolate 85g unbleached castor sugar 75g whipped cream 1/4 tsp mixed spice Tiny drop red food colouring 20g fresh ginger grated

FILLING BAILEYS CREAM Whipped cream with a Whipped cream with a little castor sugar. little Baileys added.

Gold edible paint

1 cup of water

ripeto plums 1. Heat the water and butter in a pan. 10 Bring a fast boil, remove from the heat immediately.

1 tbs brandy (optional) 2. Add the saved flour straight away and beat very fast, until the mixture is smooth and resembles a ball.

FOR THE BISCUITS 3. Put back on the heat and stir for less than a minute until the mixture goes a slight velvet finish on the 1. Sieve of thethe flour, put into a food processor if you have one, add the, vanilla, sugar and butter and blitz bottom pan.

42

into find bread crumbs. This can be done by hand also.

4. Remove from the heat.

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2. Remove from the processor bring together.

5. Beat one egg and set aside.

3. Roll the dough into a thin round. About 4mm in depth. You want the biscuit to be as fine as 6. Add the remaking eggs one by one, beating constantly with a wooden spoon. The mixture must possible. come back to the same texture each time before you add the next egg.

4. Cut the dough with a pastry cutter of your choice.

7. When it no longer forms a ball, little by little add the beaten egg till the mixture is very smooth and 4. Put onto a baking tray covered with parchment paper and bake for 10- 12 minutes or until golden glossy. brown on the top.

8. Place a sheet of baking paper onto a baking sheet. Put the mixture into a piping bag with a round 5. Remove fromto thethe oven.

Transfer a wire rack allow to cool completely. nozzle and pipe desired size. to Little ones areand best.

FORBake THEat PLUMS 9.

210c for about 25 minutes or until the pastries are golden brown all over. The time will depend on the heat of your oven.

1. Put the sugar, spices and water into a saucepan. Bring to a simmer and reduce for 5 minutes.

10. Remove from the oven and allow to cool completely.

2. Slice the plums and put into the pot, reduce the heat and cook with the lid on for 5/6 minutes (till they are soft and cooked through but retain their shape).

To assemble: Pink icing: from the direct heat and add the brandy if using.

3.

Remove Allow to infuse for 30 minutes. You can keep them 1. Melt thewarm. chocolate on a very gently heat.

Pierce the choir puffs with a knife. Pipe the

To serve:the cream gently to a dropping consistency.

2. Whip

whipped sweetened cream into the puffs.

Stack the puffs onto a plate and drizzle the Spoon onto plate. Add a dollop of Baileys cream beside the plums along with a couple 3. Addaafew tinyplums drop of redacolouring and combine. icing over. Splash with gold edible paint. of biscuits. Sprinkle with icing sugar.

The Dairy | December 2018

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The DaiTy airy | December 2018

STEWED PLUMS WITH SPICES AND BAILEYS CREAM STICKY TOFFEE PUDDING WITH CARAMEL SERVED WITH SHORTBREAD BISCUITS CREAM SAUCE The most simple but elegant dessert. I always serve the plums warm and add a dollop of freshly whipped cream, topped with some dark brown sugar. Use peaches or nectarines in the summer, leave In the mood foradd stylish comfort food?when Well,you here’s I’veCut served out the spices, and some fresh mint takeyour it offanswer. the heat. the biscuits into love hearts thisshape for many andatgirls alike, and everyone home with acream. or any you friends, may like.boys Serve room temperature withgoes freshly whipped smile on their face! The great thing about this recipe is, you can make it all before. The dates in the FOR mixture FORthe THEday BISCUITS THEkeeps PLUMSthe little puddings lovely BAILEYS CREAM and moist (wrap in clingfilm) and the sauce keeps very well in the fridge.

170g plain white flour 85g unbleached castor sugar Whipped cream with a The cream is cooked so no need to worry about it going off quickly. Take little Baileys added.

100gg castor sugar 1/4 tsp mixed it out of the fridge, and warm it very gently in aspice pot for a minute or two.

1/4 teasp vanilla extract

20g fresh ginger grated

110g butter Serves 8

1 cup of water 1 tsp bicarbonate of soda

100g fresh medjool dates

10 ripe plums 2 eggs

1 tbs brandy (optional) 170g boiling water 85 g butter FOR THE BISCUITS 1 tsp vanilla extract 70g dark soft brown sugar 1. Sieve the flour, put into a food processor if you have one, add the, vanilla, sugar and butter and blitz levelbread tsp cinnamon 70galso. unrefined castor sugar into1 find crumbs. This can be done by hand

44

1 level tsp mixed or freshly 2. Remove from the spice processor bringgrated together. 2 heaped tsp treacle nutmeg 100mlinfull fat milk 3. Roll the dough into a thin round. About 4mm depth.

You want the biscuit to be as fine as 175g self raising flour possible.

4. Cut the dough with a pastry cutter of your choice.

Turn oven on to 180c and butter 8 little pudding bowls. You could use one big oven proof dish 4. Put onto a baking tray covered with parchment paper and bake for 10- 12 minutes or until golden but you will need to leave it in the oven for longer. brown on the top.

1. Soak the dates in the boiling water for about 30 minutes.

5. Remove from the oven. Transfer to a wire rack and allow to cool completely.

2. Sieve the flour, spices and bicarbonate of soda in a bowl.

FOR THE PLUMS 3. Cream the sugar and butter in a food processor.

1. Put the sugar, spices and water into a saucepan. Bring to a simmer and reduce for 5 minutes.

4. Add the eggs one by one, slowly.

2. Slice the plums and put into the pot, reduce the heat and cook with the lid on for 5/6 minutes (till 5. are Add theand treacle andthrough vanilla essence. they soft cooked but retain their shape).

6. Whenfrom the dates have heat softened remove the stone and mash in to theinfuse water.for 30 minutes. You can 3. Remove the direct and add the brandy if using.

Allow keep themthe warm.

7. Turn egg mixture out into a large bowl and add the sieved flour and spices. Mix a little and start to add the milk gradually.

To serve: 8. Add theplums datesonto and water to Add the mixture. mixture will appear lumpy.

Don’t be with alarmed as Spoon a few a plate. a dollop The of Baileys cream beside the plums along a couple this will be due towith the dates.

Check its mixed properly by squeezing one of the lumps. If the flour of biscuits.

Sprinkle icing sugar. is still white you know you need to mix a little more.

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The Dairy | December 2018

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9. Spoon the mixture a little over half way up the bowls and put in the oven for 25 minutes. You know it's cooked when the middle is firm to the touch. Test with a skewer, it should come out clean. If it's not cooked through it will collapse.

For the sauce:

CARMEL SAUCE

1. Place the butter, sugar and treacle in a saucepan and bring to a

75 g dark soft brown sugar

gentle simmer until the sugar is dissolved.

100mls fresh double cream

2. Add the cream and vanilla extract and mix together. Bring back to

1 tsp treacle

a very gentle simmer, cook for about 2 minutes. Remove from the heat and set aside.

60g butter

To serve: Remove each pudding from the bowl, spoon some caramel sauce over the pudding and drizzle some double cream on top.

The DaiTy airy | December 2018

STEWED PLUMS WITH SPICES AND BAILEYS CREAM SERVED WITH SHORTBREAD BISCUITS The most simple but elegant dessert. I always serve the plums warm and add a dollop of freshly whipped cream, topped with some dark brown sugar. Use peaches or nectarines in the summer, leave out the spices, and add some fresh mint when you take it off the heat. Cut the biscuits into love hearts or any shape you may like. Serve at room temperature with freshly whipped cream.

FOR THE BISCUITS

FOR THE PLUMS

BAILEYS CREAM

170g plain white flour

85g unbleached castor sugar

Whipped cream with a

100gg castor sugar

1/4 tsp mixed spice

1/4 teasp vanilla extract

20g fresh ginger grated

110g butter

1 cup of water

little Baileys added.

10 ripe plums 1 tbs brandy (optional) FOR THE BISCUITS 1. Sieve the flour, put into a food processor if you have one, add the, vanilla, sugar and butter and blitz into find bread crumbs. This can be done by hand also.

46

2. Remove from the processor bring together.

3. Roll the dough into a thin round. About 4mm in depth. You want the biscuit to be as fine as possible.

4. Cut the dough with a pastry cutter of your choice.

4. Put onto a baking tray covered with parchment paper and bake for 10- 12 minutes or until golden brown on the top.

5. Remove from the oven. Transfer to a wire rack and allow to cool completely.

FOR THE PLUMS 1. Put the sugar, spices and water into a saucepan. Bring to a simmer and reduce for 5 minutes.

2. Slice the plums and put into the pot, reduce the heat and cook with the lid on for 5/6 minutes (till they are soft and cooked through but retain their shape).

3. Remove from the direct heat and add the brandy if using. Allow to infuse for 30 minutes. You can keep them warm.

To serve: Spoon a few plums onto a plate. Add a dollop of Baileys cream beside the plums along with a couple of biscuits. Sprinkle with icing sugar.

47

The Dairy | December 2018

STEWED PLUMS WITH SPICES AND BAILEYS CREAM SERVED WITH SHORTBREAD BISCUITS The most simple but elegant dessert. I always serve the plums warm and add a dollop of freshly whipped cream, topped with some dark brown sugar. Use peaches or nectarines in the summer, leave out the spices, and add some fresh mint when you take it off the heat. Cut the biscuits into love hearts or any shape you may like. Serve at room temperature with freshly whipped cream.

FOR THE BISCUITS

FOR THE PLUMS

BAILEYS CREAM

170g plain white flour

85g unbleached castor sugar

Whipped cream with a

100gg castor sugar

1/4 tsp mixed spice

1/4 teasp vanilla extract

20g fresh ginger grated

110g butter

1 cup of water

little Baileys added.

10 ripe plums 1 tbs brandy (optional) FOR THE BISCUITS 1. Sieve the flour, put into a food processor if you have one, add the, vanilla, sugar and butter and blitz into find bread crumbs. This can be done by hand also.

2. Remove from the processor bring together.

3. Roll the dough into a thin round. About 4mm in depth. You want the biscuit to be as fine as possible.

4. Cut the dough with a pastry cutter of your choice.

4. Put onto a baking tray covered with parchment paper and bake for 10- 12 minutes or until golden brown on the top.

5. Remove from the oven. Transfer to a wire rack and allow to cool completely.

FOR THE PLUMS 1. Put the sugar, spices and water into a saucepan. Bring to a simmer and reduce for 5 minutes.

2. Slice the plums and put into the pot, reduce the heat and cook with the lid on for 5/6 minutes (till they are soft and cooked through but retain their shape).

3. Remove from the direct heat and add the brandy if using. Allow to infuse for 30 minutes. You can keep them warm.

To serve: Spoon a few plums onto a plate. Add a dollop of Baileys cream beside the plums along with a couple of biscuits. Sprinkle with icing sugar.

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The Dairy The| Dairy ecember | December 2018 2018

We hope We hope you you enjoyed enjoyed this edition this edition of The of The Dairy.

Dairy.

For further For further information information on any on of anythe of content the content shared, shared, please please visit visit ndc.ie ndc.ie or contact or contact us onus+353 on +353 1 2901 2517 290 2517 or hello@ndc.ie. or hello@ndc.ie.