Sponsored by Calor Gas and the Ulster Pork and Bacon Forum, contestants from Young Farmers' Clubs throughout Northern Ireland had to display practical skills and prepare and cook a starter and main course using local pork and bacon within an allocated time.
The final of the competition took place in the Newry and Kilkeel Institute of Further and Higher Education. Those competing were assessed by Development Chefs for the Ulster Pork and Bacon Forum Jenny Turtley and Sean Owens and used Northern Ireland's leading gas Calor to heat, roast or bake their culinary delights.
In the Junior Section the task for 2008 asked competitors to use exclusively Local Produce and prepare and cook a starter of Caesar Salad for two people using Smoked Northern Ireland Bacon. After this they had to prepare and cook a main course of an omelette for two people including good quality sliced local pork sausage in the centre of the omelette. Finally, the Junior members had to create a slogan for the Ulster Pork and Bacon Forum that was a requirement of the competition.
This final stage demanded high standards but Kirsty McCracken (Annaclone and Magherally YFC); Laura McCurdy (Finvoy YFC); Lorna Duff (Holestone YFC); Emma Clarke (Killinchy YFC); Sharon Arthur (Kilrea YFC) and Beth Greg (Moneyrea YFC) did not disappoint in their creative flair and culinary expertise.
The ladies in the Senior Section were set an equally challenging task where they had to use exclusively Local Produce, using Ulster Pork and Bacon and make a dish that could be served in a modern restaurant.
Each of the girls had to prepare and produce a starter and main course for two people, using exclusively local produce and include appropriate use of home produced pork or bacon and Calor Gas was the fuel of choice use to cook their main dish. The competitors cooked up all accompanying dishes and then had to present a handmade menu cards for their dishes prepared during the competition.
When the cooking time was up, chefs Jenny Turtley and Sean Owens deliberated over the entrants' dishes to determine the results. After some consideration the results were handed over to YFCU President Adrian Cooper who delivered these to the anxious competitors. In a close competition in the Junior Section Beth Greg (Moneyrea YFC) scooped first place; Lorna Duff (Holestone YFC) was second and Sharon Arthur (Kilrea YFC) picked up third place. Kirsty McCracken (Annaclone and Magherally YFC); Laura McCurdy (Finvoy YFC) received Proficiency Certificates for participation.
In the Senior Section the top place and the Linda Currie Gallery Tray went to Karen McCurdy (Strabane and District YFC); second place was awarded to Alison Whan (Spa YFC) and third place went to Amy Hill (Moneyrea YFC). Anne Coulter (Strabane YFC) also received a Proficiency Certificate for participation.
In drawing the evening to a close, YFCU President Adrian Cooper extended a note of sincere appreciation to Calor Gas, leading supplier of LPG across Northern Ireland and the Ulster Pork and Bacon forum for their continued support of the event. He also thanked Development Chefs for the Ulster Pork and Bacon Forum Jenny Turtley and Sean Owens for all their help and the staff at Newry and Kilkeel Institute for all their support and efforts throughout the evening.
o more pictures on pages 24 and 25