The No Salt Chef - Brian McDermot
Founderof Irelands first ‘No Salt’ cookery school Brian McDermot joins Marian in studio.
Recipe 1: A warm Irish Garden Salad – perfect way to celebrate your garden harvest. Nutritious and simple.
Recipe 2: Is my favourite Chicken Casserole – perfect for time of year and demonstrates cooking without Salt at its best
Recipe 3: Grilled Pork Chop with Lightly Spiced Chutney – Pork is nutritious and great value but most people struggle with what to do with pork chop so this is a perfect recipe
Warm Irish Garden Salad with Dry Cured Bacon
4 Slices Quality Assured Dry Cure Bacon
12 green beans
1 red onion
1 – 2 garden carrots grated
4 tomatoes sliced
2 beetroot boiled and sliced
2 apples diced
2 cloves of garlic or garlic chives
Dressing: Whisk together the Mustard & Honey then add the Vinegar. Slowly whisk in the Rapeseed Oil to emulsify the dressing then add the lime zest, juice and black pepper. Place in glass bottle.
Bacon: Pan fry and slice when cooked.
Salad: Blanch the green beans for 2 minutes in boiling water. Refresh in cold water.
Heat a pan add the oil and sweat the garlic, onion then add the grated carrot, diced apple to warn slightly. Add the sliced tomatoes and beetroot. Add the green beans, cooked diced bacon and some of the dressing. Season with pepper. Serve with fresh basil leaves
My Favorite Chicken Casserole
Chicken casseroles are delicious, easy, comforting and fabulous recipes to make ahead of time.. I believe while we still all love roast chicken it is nice to have a change and this recipe does exactly that. This is a very economical dish and will easily serve a family of 4-6 people.
1Whole Chicken approx 1.5kg
8 – 10 Mushrooms
2 Cloves Garlic crushed
400g Chopped Tomatoes
2 Tablespoons Tomato Puree
100 ml Chicken Stock
Freshly Ground Black Pepper
4 Sprigs of Thyme
Preheat oven to 160°C.
Butcher chicken as shown in previous pictures and set aside.
Dip chicken cuts into flour. Slice the onion, carrot,mushroom.
Heat the pan with oil. Add the floured pieces of chicken and sear well then transfer chicken to casserole dish. Season with black pepper.
In the pan in which chicken was fried, add the onion, garlic, carrot, thyme,mushroom, and fry for 1 minute then add red wine and allow to reduce by half. Now add tomatoes and tomato puree followed by the chicken stock. Pour sauce in between the chicken pieces and not over the chicken as you want the skin to stay crisp. Place in preheated oven for approx 50 minutes @ 160°C.Once cooked remove chicken pieces and leave to rest. In the casserole dish add chopped parsley.
Garnish with sprig of thyme. Serve either plated or family style.
Serve with roasted potatoes.
Add other vegetables like green beans, celery or spinach.
Grilled Pork with Spicy Spring Chutney
4 pork chops
2 sprigs thyme
25 ml Donegal rapeseed oil
100 grammes tomatoes
1 red chilli deseeded and chopped
Brush Pork Loin Chops with little oil, Season with Black Pepper and freh thyme.
Grill on meadium heat for 8 minutes then turn over and repeat grilling of other side.
While Pork is grilling prepare and combinbe all ingredients for chutney.
Cook in saucepan for 8-10 minutes until you get a sticky chutney and if you wish add a little water to loosed it slightly.
Serve the chutney warm with the freshly grilled Pork.