Served with Colcannon, Creamed Jerusalem Artichokes, and Orchard Apple and Irish Whiskey Sauce
- 2 bone-in wild boar rack chops
- 2 tsp rapeseed oil
- 6 apples (peeled, cored and diced)
- 1 full measure of irish whiskey
- 2 tsp irish honey - look for raw honey though as opposed to pasteurized (farmers' markets or local bee keeper associations).
- 3 large rooster potatoes
- 1/4 head of curly kale
- 2 knobs of butter
- splash of milk
- pinch of salt
- 1 scallion
- Boil potatoes, strain and mash and add half the butter, dash of milk and a dash of cream but be careful not to have them too wet. Set aside.
- Melt the remaining butter and add the chopped up kale.
- Season and cook until soft then add the scallion.
- Add to mashed potato, adjust seasoning and consistency then set aside.
- Add the apple, whiskey and honey to a pot and stew until apples are soft but not too long to cause a colour change.
- When soft, blend to a smooth purée.
- Add all the ingredients to a pot and boil until soft enough to blend.
- Blend to a smooth purée and adjust seasoning.
- Heat the rapeseed oil in a heavy based pan. Season each side with salt. Pan fry until golden brown on both sides and place into a pre-heated oven at 170 degrees C for approx 6-8 minutes.
- Spoon the colcannon onto the centre of a plate.
- Top with 2 boar chops.
- Drizzle with Creamed Jerusalem Artichokes, a swirl or spoonful of apple sauce and two strips of crackling.
Gary's top tips: For a healthier option eliminate the creamed artichokes, roast half the amount in a pre-heated oven until soft and mix through the colcannon. Rest the boar chops for 1 hour prior to cooking at room temperature. Rest the boar for 2 minutes after cooking for optimum tenderness and flavour. Substitute kale for Savoy cabbage or just use scallions and make champ.
More by Gary O'Hanlon:
- Chicken Quesadilla with Sour Cream and Tomato Salsa
- Chicken Scaloppini
- Chicken Picatta with Broccoli, Champ Potatoes and Flat Parsley