Éamonn's Taste of Ireland
Wednesday, 19 March 2008
In Ireland, we're lucky enough to have some fantastic artisan produce unique to the country and its regions. Today, and over the next couple of weeks, Éamonn will be cooking some fabulous dishes, with 3 artisan products of choice from around the country!
CRISPY PORK BELLY IN A HONEY MARINADE WITH NOODLES
Éamonn will profile the produce being used in our first recipe today, organic pork belly from Jack McCarthy Meats in Kanturk, West Cork and Honey from Mileeven Fine Foods in Kilkenny.
(SEE ADDITIONAL INFO FOR MORE ON THE PRODUCTS)
CRISPY PORK BELLY IN A HONEY MARINADE WITH NOODLES
Ingredients
Fresh pork belly, cut into small cubes
Juice of two limes
Sea salt and black pepper
4 scallions
1 chilli
Bunch of coriander
Peanut oil
1 packet asian noodles (medium egg noodles)
To marinate
5 tsp honey
3 tsp Japanese soy sauce
4 cloves of garlic
1 small piece of fresh ginger
Pinch of chilli flakes
Pinch each of ground coriander, cumin, cinnamon, ginger and turmeric
Method
Begin by mixing all the marinade ingredients together into a paste then lengthen with some water. Pour over the pork pieces and leave to one side.
Heat the oven to 180 degrees.
Transfer the pork pieces to a roasting tin after half an hour marinating, cover with tinfoil and place in the oven for roughly 90 minutes.
When the meat is tender, remove them and place on a warm deep plate leaving the sauce in the oven tray. Check it for taste and adjust the seasoning if necessary with a little salt pepper or soy sauce. If it needs to be thickened, reduce over a medium flame on the hob.
Cook the noodles by dropping into boiling water, drain when almost cooked and return to heat mixing with the scallions and fresh chillies, both julienned. Season to taste.
At the same time heat a little oil in the pan and fry the pork pieces all over until nice and crispy. Portion the noodles into serving dishes, arrange the belly pork on top and serve with the sauce and a swirl of fresh lime juice.
HONEY AND THYME-ROASTED SHEEPS CHEESE WITH APRICOT AND WALNUT CHUTNEY
Éamonn will profile the two produce being used in our second recipe, Sheeps Cheese from Corleggy Cheeses in Cavan and Honey from Mileeven Fine Foods in Kilkenny.
(SEE ADDITIONAL INFO FOR MORE ON THE PRODUCTS)
Ingredients
1 individual sheeps cheese
2 tbs of honey
1 branch of thyme chopped fine
Twist of black pepper
Olive oil
For the chutney
125g of dried apricot
1 tbs balsamic vinegar
2 tbs soy sauce
4 tbs rice wine
1 tbs sesame oil
2 tbs peanut oil
1 clove of garlic
2 shallots
1 onion
1 dozen whole walnuts
1 tbs honey
Method
Begin by finely chopping the shallots, onion and walnuts. Chop up all the walnuts.
Mix the two oils in a saucepan and sweat the onion and shallots together. After a few minutes add all the walnuts and reduce the heat.
Then add the soy sauce, rice wine and balsamic vinegar and leave simmer for a short while.
Now add the dried apricots; Crush the clove of garlic and add to the mix and leave to simmer for ten minutes.
Transfer to a cold bowl and leave to cool. At this point test for taste and adjust with honey and/or salt and pepper.
Brush the cheese with oil and place in an oven for a few mins at 175 degrees. Take out and drizzle with honey, chopped thyme and black pepper. Return to the heat for a few more minutes until soft then serve accompanied with this chutney.
ARTISAN PRODUCE
PORK
ORGANIC BELLY PORK FROM JACK MCCARTHY MEATS, KANTURK, CORK
Since 1892, Jack and his ancestors have been providing Kanturk with high quality meat and speciality products. Now on the fifth generation, Jack McCarthy is still dedicated to creating delicious new products.
Jack McCarthy believes there should be nothing unusual in seeing pigs digging for roots in the open fields. Unhappily this is a rare occurrence with the majority of pigs today farmed intensively. Jack is pleased to be able to source free-range pigs locally despite their rarity.
David Delohrey, owns a free range pig farm situated just a short distance from Kanturk in the stunning Duhallow countryside. The pigs are able to enjoy a large area in which they can dig, run and play. These pigs live a happy life and the bacon which Jack produces from these free range animals tastes all the better.
Jack McCarthy employs traditional curing techniques, innovative spice combinations, delicious smokes or Irish whiskies to impart fantastic flavours and tenderness to the wide range of products that he produces from these wonderful pigs.
Organic Belly Pork, Jack McCarthy Meats, From €7.00 per kilo
Jack McCarthy Meats are available from Kanturk, Cork or visit www.jackmccarthy.ie
HONEY
PURE IRISH HONEY FROM MILEEVEN FINE FOODS, KILKENNY
Mileeven was started in 1988 by Eilis Gough from her hobby of beekeeping. Having a surplus of honey one year, Eilis went down the route of packing the produce for the local shops and so Mileeven began.
Unfortunately due to the unpredictable nature of Ireland's weather, a consistent supply of honey was not guaranteed and so Eilis looked further afield to widen the product range.
A range of speciality honeys was developed which was the first such range in Ireland and included Honey with Jameson Whiskey and Honey with Irish Mist Liqueur. A range of cakes with honey was also launched .In 1997 Mileeven bought Ownabwee preserves, a small company in Co. Cork and through this developed the range of Organic Preserves.
Products and business methods are still run true to the initial ethos behind Mileeven of quality, tradition and innovation.
In August 2007, Sarah - Eilis's daughter joined the company and so Mileeven is one of the few Irish companies run by a mother and daughter duo.
Mileeven remains at its base at the home of Eilis Gough in the idyllic countryside of South Co. Kilkenny and employs ten people directly.
Pure Irish Honey, Mileeven Fine Foods, From €2.75 per jar
Mileeven Fine Foods are available in specialty food stores nationwide or by visiting www.mileeven.com
CHEESE
SHEEPS CHEESE FROM CORLEGGY CHEESES IN CAVAN
Silke Cropp makes her cheeses in Corleggy Farmhouse, situated on the banks of the River Erne, between counties Cavan and Fermanagh. The cows, goats and sheep graze on neighbouring farms in a natural environment, where the fields are rich with herbs. While their cheese making may be more labour intensive than mass produced cheese, they feel the benefits are to be found in the tasting.
Creeny is a hard cheese made from sheepmilk. Silke is a great believer in the Slow Food movement, and puts that philosophy down to the success and unique flavours in Corleggy Cheeses.
Creeny Cheese (Sheepmilk), Corleggy Cheeses, From €10.00 per wheel
Corleggy Cheeses are available at the Temple Bar Market or from their website, www.corleggy.com