In Episode One of this new series Clodagh goes to Cork Market and then visits Fingal Ferguson of Gubbeen Farm.
This week the dishes she prepares are Pork Gubbeen Chorizo and Bean Stew, Pork and Prune Terrine and Pork Pie.
Caherbeg Pork Pie with Caramelised Apples
I first met Avril and Will Allshire of Caherbeg at the Clonakilty Market in West Cork. They have the largest outdoor free-range pig farm in Ireland. It is hard to find people like Avril and Will - their lives revolve around the well-being of their pigs and the taste of their award-winning products. Their pigs are free to root and socialise and their diet contains no meat derivatives or GM products. Thus, you can enjoy their fabulous bacon or sausages with a free conscience.
200g (7oz) cooking apples, e.g. Bramley, peeled, cored and sliced
15g (1/2oz) butter
2 tbsp honey
400g (14oz) pork sausage meat
200g (7oz) streaky unsmoked bacon, diced
salt and freshly ground
3 tbsp chopped fresh herbs
(e.g. thyme, rosemary, sage)
300g (10oz) puff pastry
1 egg, beaten
First, caramelise the apples. Melt a knob of butter in a frying pan over a medium heat. Add the apples and honey and leave for 10 minutes to caramelise, tossing frequently.
Grease a casserole dish (approximately 600ml/1 pint in volume) with some butter. Place one-third of the sausage meat along the base of the dish, and scatter over the top one-third of the bacon. Season with salt and pepper, sprinkle with a few herbs, and then cover with a layer of caramelised apples.
Repeat the layers in this way until they are all used up. Roll out the pastry, brush around the edge of the dish with beaten egg and cover the pie. Prick the top with a fork and then brush all over with beaten egg (this gives a lovely golden colour).
Place the pie in a preheated oven at 170°C, 325°F, Gas Mark 3 and cook for 55-60 minutes until the pastry is puffed up and golden brown. Serve warm.