INTERVIEW HIGHLIGHTS - Josephine O’Callaghan from O’Callaghans Mills is a Bean an-Tí who shows visitors how to make delicious classics like scones, griddle bread and homemade butter. To watch the live demonstration she carried out with Daragh - check out Scariff Bay Community Radio Instagram page or @leamydaragh on Instagram also.
Saturday Chronicle 17th August 2024 as broadcast live from Bunratty Folk park and presented by Daragh Leamy. Outside broadcast in association with Michael Long Construction. Message or what’s app the studio on 089 2582647 or email sbcrstudio@gmail.com
Hello everybody and welcome to this recording for Scarra's Big Community Radio. My name is Dara Levy and I'm here in Bonrati Castle and Folk Park and I'm delighted to be joined by... Jocefene, tell us a little bit about yourself. How long have you been here? I'm here, one year. One year. One year. And can you tell us a little bit about the house that we're situation at the moment? The house should be back in the 1850s. A wealthy farmer with loads of cattle sheep and pigs and hens and ducks. And he was working for him so they couldn't pay him with their stay in his tenants so they worked, he fed them. Very good, very good. So can you explain a little bit about the role of a band and tea here in Bonrati Castle and Folk Park? I work for me, it's half eight to half four. Three days a week, three days on, three days off and I bake scones, I make pancakes and apple pies. Excellent. Am I still kidding? So, listen, we're here and you're going to show us a little bit of a live demonstration. What are you going to show us today? I'm making sort of red. Really red. Sort of red. Very good. Is it still commonly made by women today? No, because they have lost the skill. Okay. They've lost the skill. Okay. But a certain amount of people have the skill all the time. They don't have mothers and grandmothers so I'll have to always push them. So, yeah, you show us there and we're going to explain what you're doing here. We're putting a spoon of red soda and an egg to give it a flavor and butter milk. And off I go and make it to proper consistency to be able to put it on the pan. Very good. So it takes about 45 minutes to bake all together. Very good. And how much flour is needed in this bowl here? About a pound of flour. Pound of flour. Yes, pound of flour. Okay. It's very delicious. It's very nutritious and delicious. Absolutely. And can you remember growing up with Griddle bread, something that was made in your household? Yes, it was. Yes. This is was. Apple pies and everything. Very good. And scones. It was. And I love it here. You know. Everybody. It was a great team leader of what? Team workers here. We worked together. And they had to pound each other when we were stoked for, you know, days off. If we have days off and there's people missing, we can do next to day. Very good. And there's lots of people around. They love the baking and they love the milk. The butter making, I should say. Yeah. You make more than just bread here. You make the butter. Is it easy to make butter here? It is. It is. It is very good for bread making bread. Do you find that a lot of the tools that come here are very interested in all this? Sure are. They love to see because it's gone. The tradition. The tradition is gone. Okay. So. You're still here. Yeah. Okay. It is very good for bread making bread. Do you find that a lot of the tools that come here are very interested in all this? You sure are. They love to see because it's gone. Yeah. The skin is gone. The tradition is gone. Absolutely. Okay. So you're still putting more milk into that, I see? I am. To make sure it's proper consistency to get it together. Okay. So what's the step after this? It will be going over here. I roll it out there. Yes, I will roll it out there. And put it on the panel in a few minutes when I cost it in triangles. Very good. And it's very nutritious. So if you want to zoom in here and you'll see what Josephine is doing here. Yes. Yeah. Nearly ready to be taken out. Exactly. I bought it over on the board. Over on the board? Yes. Exactly. And it takes a few minutes to put it together now. So I'll bring it over there now. I'll leave whatever is there behind for now. Thank you. Sorry. I'm walking on you. No. It's safety. How many vanities have you here, Joseph? We have eight vanities. Eight vanities. Eight vanities, excellent. And a team leader. Excellent. And we work very well. We work very well together. Yes. Fantastic. No, we've got to go on a minute. And many of our listeners on Scarabic, Mujiredu would be familiar with Kitty Leiden. Kitty Leiden was also abandoned to you here as well back in the day. Everybody know Kitty. Absolutely. Absolutely. She was very skillful. Absolutely, yes. Great for tenant stories. And she was Mr. Scott as a Christmas time. Yes. She was very good. Now. So you're rolling it out. Nice and smoothly. Now this is getting nice now. We'll push it in a minute. We'll just do the farness. Now. Now. So Joseph now is now cutting the braid in half. Yes. And try the angles then after that. Very good. And what's the reason for making it in triangles? I mean, was that always the way it was done or can you do it in any shape? It's easier to get it to bake. Okay. You can show it on the sides. Otherwise the braid lying in the middle of it would be baked. Okay. So now that's the triangle I hope. Now there's another there. I'll put it in the pan now in two seconds. So you have one, two, three, five, six slices. Six. Now. Now they're going to pan. Very good. Now. They won't be long baking now. Okay. Now there we are. And lovely open fire as well to keep it nice and warm. Yes. Exactly. Absolutely. Right temperature. Now that's the finished product. Excellent. So there you have it folks. Yes. This is how you make griddle braid and thanks to Josephine. Thank you very much. And O'Callaghan for joining me here today in Brunerati Cats and Folk Park. Take care of everybody in the sea. See you later. (explosion)
