In this episode, we first travel to Donegal to meet Ann to find out who is living away from home.
Later Ann rustles up the dishes that remind James and Monica of home in Donegal, Snowballs and an Apple Pie.
Catherine then travels to the US in hope to replicate Ann’s dishes and bring a taste like home over to James and Monica.
In the US we first stop in Maine where Catherine goes on the ‘Maine foodie tour’ and tries, Potato Donuts, Nut Mylk Smeoothie, Seafood Chowder and Lobster rolls. Then travels to ‘Vena Fizz’ to meet Johanna. Next
Catherine meets James Anns son and he’s has a surprise inflatable Irish pub in his garden they grab a quick pint before heading to meet Monica and going on a tour of America’s Stonehenge and meeting some Alpacas. Then they all head to Moonlight Meadery in New Hampshire to try some award winning Mead and Cider! Next they try some pumpkin picking and cider donuts on Parlee Farms. Finally they go back to Monica’s house where Catherine brings a taste of Anns cooking to the US..
Who Took Part
Ann McClay is a the mother of four children, two children based in Donegal Ireland and two in America. She lives with her husband Jim. Ann’s hobbies include crafts, sewing, felting, quilting, ICA.
James lives in Maine. James lives on the Saco River with his wife Meghan and Bernese Mountain dog Oisin. He works for Child Protective Services in Maine as an investigator and he is currently
completing his 3rd year in the Masters of Social work at the University of New England. James has long had a passion for working with
young people with various problems. James went to the States on a J1 to work with children in care before meeting his wife and getting his green card. James enjoys spending time with his family, going to the lake, craft beers and whiskey, shooting, fishing, hunting. Monica lives in New Hampshire. She has been in the States close to 20 years. She has long had a passion for cooking and is an accomplished chef. She has worked in restaurants all over Ireland mostly Derry, Donegal, Dublin and Kerry. Monica spent some time as a head chef in Manchester England after 4 years in the states to then go back to the states to run the Peddlers Daughter and Bistro 45 in Haverhill Mass. Monica then moved to Methuen Mass where she ran the kitchen of the Irish Cottage. Monica’s husband runs a successful landscaping business. They were married in 2007. And have two beautiful children. She enjoys eating out, watching her children play sports, going to the beach or to the lake and spending time with her family. Today she works as a School Nutritionist Assistant.
400g Digestive biscuits
200g bag of pink & white marshmallows
405g tin of condensed milk
Fine coconut to roll in
Bowl of cold water to keep hands moist
Crush biscuits to fine crumbs in a large bowl. Melt butter and add melted butter to crushed biscuits and mix to combine. Add condensed milk and mix well, consistency will be sticky.
Dampen hands and take a tablespoon of the mix and flatten on palm of hand. Add one marshmallow to centre of mix and pull mix up from hand to cover mallow completely. Creating a ball shape. Then roll in coconut. When all done leave in fridge too chill for 10mins.
3 medium size cooking Apples
350g plain flour
Pinch of salt
40 g castor sugar
175 g margarine or butter cut into small pieces
3 tablespoons of cold water
Sieve flour and salt into mixing bowl. Rub in margarine until mix resembles breadcrumbs.Add sugar and 2 tablespoons of the water mix with a round bladed knife. Till dough begins to cling together add other spoonful of water if needed. Gather together with finger tips to form a rough ball and place in a cool place for 30 mins. Half your ball of dough. Roll it on a lightly floured surface to size of plate or tin you are going to use. Lay pastry on plate cover with your peeled cooking apples. Sprinkle with some sugar about 1 tablespoon and a little shaking of cinnamon if liked. And a little sprinkle of water over the
apples. Roll out the remaining half of pastry on a lightly floured surface and cover the pie. Put a little slit in centre of pastry. Brush top of pastry with egg yolk or milk. And put into a pre heated oven 190 degrees for 40 to 45 mins till pie is a nice golden.
When brown colour, take out and let cool. Sprinkle small bit of sugar on top.