TONIGHT should have been filled with the sounds of the iconic flags flapping in the breeze, and as dusk fell, and the stagelights lit up the fields of Stradbally, wellie-wearing festival goers should have been moving en masse towards the main stage to see King Kong Kompany. Unfortunately like many, many other festivals and events, the popular Electric Picnic was cancelled this year. It was due to run from September 3-5, with sleepy weekend campers returning home on Sunday, September 6.
After eight years of hard work, starting humbly and dreaming big,Waterford’s own King Kong Kompany had earned a slot on the Main Stage in Electric Picnic, sharing the stage with musical giants, Rage Against the Machine. Together with the enormous financial and professional blow of the festival cancellation, its a blow for the Waterford band, whose journey has been followed in earnest by so many.
In a statement on Twitter, the band said “To all the people that wanted to see us on the mainstage of @EPfestival, 2020 would have been your year. Tonight would have been your night. The fields of 2021 don’t know what’s coming for them.”
The lineup included Lewis Capaldi, Snow Patrol, The Chemical Brothers and Rage Against the Machine. Tickets bought for this year will be valid for 2021, until then, don the wellies, and recreate Electric Picnic with Fire and Food Restaurant’s famous Cheesy Bread
EP2020 DIY Fire and Food Restaurants Cheesy Bread
(makes 4 portions)
500g white flour
30g fresh yeast or 7g dried yeast
100g ghee or butter
10g crispy fried onions or 40g freshly chopped onion
2 cloves minced garlic
500g grated Gouda (NB: you can use Edam at a push, but Gouda gives the best result)
120g bacon bits or mushrooms
120g sour cream or crème fraîche
- Mix yeast with half of the milk, which should be heated to blood temperature, and a teaspoon of sugar. Set aside. Sieve 1/3 flour into large mixing bowl. Make a well in the centre and place the yeast mixture inside and gradually draw approximately one third of the flour in, to form a dough. Sprinkle the top of the dough-ball with a little flour and leave it, covered, in a warm place for twenty minutes to prove. You will have a strange little ball in the middle of the bowl, surrounded by a halo of flour; don’t worry, all is well, that’s how it’s supposed to look!
- After your 20 minutes, when the dough has had its first proving, add all the rest of the dough ingredients, kneading all the while, for five to ten minutes. Cover, and set aside again in a warm place for 45minutes to an hour, until it has approximately doubled in volume. Knock it back and knead it once more, energetically, until the dough is soft and pliable.
- Roll it out, on a floured surface, to a rectangle with a depth of about 1cm and a width of approximately 30cm. Sprinkle the filling along the length of the dough, down the middle. Fold the two long sides in to cover the filling, first one side, then the other. Quickly flip the whole length over, so that the open edge is at the bottom, then fold each open end underneath. Use the floured handle of a wooden spoon to demarcate individual portions, being sure to make an impression only, without breaking the dough at all. Into the top of each portion, using a very sharp knife, make a small diagonal slash, no longer than 4cm. (Don’t make it too deep, or all your filling will explode out!)
- Place on a baking sheet and into a pre-heated oven at 230C, (210C fan; gas mark 8) for approximately 35 to 40 minutes, or until you can see that it is cooked through.
- Break along your demarcated lines, into individual portions, then spoon the sour cream or crème fraîche into the slash marks, and sprinkle with chopped chives.
- Serve up to the hungry hordes and take a bow!