It's all about using quality locally sourced Irish produce this week, today is Oliver Dunne's turn. Bon Appetit.
- 2 pork fillets
- 1 tsp piri piri spice
- 3 tsp flour
- light olive oil
- crushed carrot & swede ingredients:
- 4 large carrots (diced small)
- 1 small swede (diced small)
- good splash of olive oil
- 1 tsp honey
- chili wedges ingredients:
- 4 large potatoes (maris piper)
- diced chili flakes
- olive oil sea salt & black pepper
- Mix the flour & the Piri Piri together. Season the pork fillets & roll in the flour mixture. Pre-heat a large frying pan, add a little light olive oil and brown the pork on all sides. When nice & brown remove form the pan & bake in a pre-heated oven set at 200°C for 12-15 minutes, it should be a little springy to the touch when cooked medium.
- For the carrot & swede, dice really small and put in a heavy based pan with a splash of olive oil, honey and seasoning. Cook on a very low heat with a lid on stirring occasionally until the veg is soft. Mash with a fork or potato masher and adjust the seasoning if required.
- Wash the potatoes skin to remove any dirt and cut each potato into even sliced wedges. Put the wedges in a bowl & drizzle a little light olive oil over the wedges.
- Sprinkle with chili flakes and season. Bake in a hot oven at 200°C on a pre-heated non-stick baking tray, ensuring they are lying on their side.
- Turn each wedge over half way through cooking so both sides brown evenly.
Oliver's tips: If you don’t like pork you can use a chicken fillet Instead. For a healthier option use sweet potatoes instead of regular potatoes. Add 50% carrots to the swede for a sweeter alternative. Flour the pork to make it crispier. If you don’t like spicy food use fresh rosemary instead of chili flakes.
More by Oliver Dunne:
- Ardsallagh Goat's Cheese and Beetroot Compote
- Pan Fried Plaice with Peas, Horseradish and Smoked Bacon
- Apple Tart Fine with Chantilly Cream and Butterscotch