Young Westmeath farmer stars on Cook-in with Mark Moriarty

Mark chats to young Emma McCormack from Streamstown on how the industry is coping with Covid-19

In Episode Five of Cook-In with Mark Moriarty the chef checks in with 23-year-old dairy farmer from Streamstown, Emma McCormack - on RTÉ One, today, Wednesday June 3, at 8.30pm.

Emma tends to some 400 cows as well as helping on her parents’ sheep farm.

Emma says: “Farming is not an easy job, there are no days off and things don’t always go according to plan; however, it is the greatest occupation in the world, feeding the nation. If you really love what you’re doing, it won’t ever feel like work.”

Emma admits that not a whole lot has changed since the Covid-19 restrictions came into place as “we farmers are an isolated bunch anyway”.

There has been social distancing on farms, which at times has been a challenge, especially when a vet comes to tend to a sick animal or the co-op come to collect the milk.

Some social elements of the job have been affected more than others, as marts are operating a one-in, one-out system due to the outbreak of Covid-19.

Extra care and attention has had to come into place, as a result, but she’s noticed that consumers are conscious of where their produce is coming from, which is good for farmers.

Emma has been updating her instagram as well with daily updates to stay connected.

She tells Mark she is a member of a group chat with other farmers from all over Ireland, called the Farmers Support Group, which has been great place for some farmers who don’t see anyone from one end of the day to the other.

The group is a place for them to have a chat or speak up about problems they’re having, whether it’s a bad day on the farm or worries about the effects of the pandemic on their livelihood.

Follow Emma at https://www.instagram.com/emmamc_farmingqueen/

Cook-in with Mark Moriarty sponsored by Bord Bia

Meanwhile, Mark offers up a straightforward recipe for bread-crumbed fish cakes using the finest Irish hake, finished off with seasoned crème fraiche, smoked salmon and a fine herb salad – perfect for these early summer evenings.

He bakes potato as the base for these delicious fish cakes, adding the zest of a whole lemon and mixed herbs for a fresh and fragrant combination of flavours.

For his Daily Bake, Mark rustles up some homemade brioche buns, ideal for when you fire up the barbecue over the coming weeks.

Mark also shares a three-step recipe for lamb minced-meat burgers, and he attempts to replicate elements of a dish from one of his favourite burger restaurants of all time, Belle’s Hot Chicken in Melbourne: the Nashville Fried Chicken Sandwich with Hot Sauce.

He finishes it all off with the brioche burger buns from earlier and some crunchy lettuce and toppings.