News

Irish Times
Saturday 7th May 2011

Powersfield House, Ballinamuck West, Dungarvan. Tel: 058-45594 or see www.powersfield.com. Eunice Power has been running her own high-end catering service since 2001, and her small BB serves what many locals regard as the best breakfast in Dungarvan - expect treats like Helvick smoked salmon with scrambled eggs, and Greek yogurt with granola, bananas and Cappagh honey.

Labels: In The Media

Powerhouse Of Energy
Irish Times Magazine
1st May 2011

Eunice Power, one of the driving forces behind the Waterford Food Festival, appeared to have a clone over the weekend, as she kept popping up all over the place - giving a baking course at the Tannery Cookery School, looking after guests at her Powersfield House B&B, and cooking up a giant paella for customers at the farmers' market.

Power, who also runs a catering business, was one of many customers at the market stocking up on Triskel fresh goats' cheese made by Anna Lévêque in Portlaw. Lévêque, who was named "2010 artisan of the year" by the Bridgestone Guides, had been having difficulty keeping up with demand for her cheese, but she now has more milk to work with, and is supplying Sheridan's Cheeesemongers. Which is good news, as it's the perfect cheese to use in Eunice Power's goats' cheese and apple dressing.

"At this time of the year, the addition of a few wild garlic leaves (two or three) to the dressing gives it a wilder flavour and a pretty green colour. The dressing is beautiful with purple sprouting broccoli, asparagus or as a dressing on a Baby Gem or Cos salad with spinach leaves and thin slices of Granny Smith apple. I use Crinnaghtaun brambly apple juice when making this, as it has a unique, bitter-sweet flavour, and it's local," she says.

Eunice Power's goats' cheese and apple dressing

100g mild creamy goats' cheese
86ml apple juice
1 garlic clove chopped (or a few wild garlic leaves)
Maldon sea salt and pepper

Place the goats' cheese, apple juice and garlic into a blender and whizz until combined. Season to taste, and chill until needed.

Labels: In The Media, News