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Tourism News Travel News Recipe Final Thought

Tourism News

Tourism Action Plan

The Tourism Action Plan Implementation Group have submitted their third and final progress report to John O'Donoghue T.D. Minister for Arts, Sport and Tourism. The group reports on progress to date identifies areas where progress is slow and makes recommendations on improvements.

Among the main areas for improvement as recognised by the group are maintaining competitiveness against a high cost base, inadequate facilities at Dublin Airport, the decline in self-drive, angling and hillwalking holidays, the absence of a National Conference Centre and full VAT being charged on business travel.
more... (.pdf)

Travel and Tourism Statistics

The Central Statistics Office have released Travel and Tourism statistics for Q4 2005. While 2005 showed an increase of over 6% in total bednights on 2004, bednights in tourist accommodation was only marginally up at just over 1/3 of 1%. The following table shows where visitors came from and the type of accommodation they chose in 2005.
more... (.pdf)

Travel News

Aer Lingus

Union opposition to the governments plans to privatise Aerlingus look set to delay its planned flotation date until at least September
more...

The Taoiseach Bertie Ahern has said that there will be no change in the government’s decision to privatise Aer Lingus. "We’ve gone on with the Aer Lingus decision; the decision is made now, it’s not going to be reversed".
more...

Ryanair

Ryanair has switched three weekly routes from Cork to Kerry airport. This is a result of a €:30,000 increase in charges to the airline at Cork airport. "You’ve gotta send these guys a message. If Cork Airport is going to continue to whack up costs, it’s going to continue to lose flights." said Ryanair boss, Michael O'Leary.
more...

Ryanair's Nationality has come under scrutiny after boss Michael O'Leary reportedly stated that Ryanair was, in effect, based in the UK. If based in the UK the airline would come under the authority of the Civil Aviation Authority instead of the Irish Aviation Authority and would be a major loss to the Irish economy.
more...

New Routes

Aerarann has announced new routes:

• Dublin to Inverness (Monday, Wednesday, Friday and Sunday) to commence 10^th April 2006.
• Galway to Liverpool (Monday, Thursday, Friday and Sunday) to commence 10^th April 2006.
• Cork to Jersey (Saturday mornings) and Cork to Angers France (Tuesday, Thursday and Sunday) to commence on the 2^nd May 2006.

Recipe

• 125g white chocolate, chopped
• 200ml single cream
• 6 egg yolks
• 90g Sugar
• 200ml double cream
• ½ tbsp vanilla flavouring
• 3 tbsp Irish cream liqueur
• chocolate curls, to decorate (optional)

• 175ml single cream
• 175g dark chocolate, 70% cocoa solids
• 45g Sugar

1. Melt the white chocolate in a bowl suspended over a pan of simmering water.
2. Place the single cream in a saucepan, bring just to the boil and set aside.
3. Whisk the egg yolks and sugar together in a bowl until the sugar has dissolved.
4. Pour in the boiled single cream, stirring continuously.
5. Return to the saucepan and cook over a medium heat, stirring constantly with a wooden spoon. Do not let it boil. The custard will be ready when the mixture coats the back of the spoon, or if a line drawn through the coating holds when the spoon is held up. It will take about 5 minutes to reach this stage.
6. Strain the custard through a fine sieve into a mixing bowl, and stir in the melted white chocolate.
7. Using a food processor or hand-held electric whisk, beat at a medium-low speed for 5-10 minutes, until the chocolate mixture is cool.
8. Whisk the double cream in a bowl until it holds soft peaks.
9. When the chocolate mixture is cool fold in, by hand, the double cream, vanilla flavouring and Irish cream liqueur.
10. Pour the mixture into a 1.5 litre mould or ovenproof glass dish lined with cling film (or a terrine mould similarly lined) and cover with more cling film.
11. Chill in the freezer for at least 4 hours, until set.
12. To make the warm chocolate sauce, melt the dark chocolate in a bowl suspended over a pan of simmering water.
13. Bring the cream to the boil in another saucepan and stir in the sugar to dissolve. Set aside until warm, not hot.
14. Stir in the melted chocolate and whisk until smooth. Keep warm. The sauce will keep in the fridge for several days and can be reheated in a bain-marie or very carefully on medium heat in the microwave. Remember, though, once chocolate has been scalded the flavour is ruined.
15. To serve, either turn the parfait out and slice it, or spoon out two quenelles for each person.
16. Place a slice of the parfait, or two quenelles, in the centre of each plate and drizzle the warm chocolate sauce over. Decorate with chocolate curls and serve.

This and other great recipes at www.uktvfood.co.uk

Final Thought

Beannacht Dé dhibh go léir ar lá Fhéile Phádraig.

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