Creamy Organic Wexford chicken pot with fresh herbs with Phelim Byrne
- Phelim Byrne cooks Creamy Organic Wexford Chicken One Pot with Fresh Herbs and Fluffy Mash on The Afternoon Show
- Phelim Byrne cooks Beef and Guinness Casserole with Creamy Mash on The Afternoon Show
Tuesday, 17 November 2009
Discover what Ireland has to offer in terms of fresh indigenous ingredients and traditional local recipes later on in the show with our chef"
All this week, all the chefs will be cooking with Irish produce. Every single ingredient down to salt and cooking oil will be produced locally! We will also be listing all the suppliers on our website for the week so people will know where to go and buy them
All over Ireland you'll fine small scale, artisan food producers who take infinite care over their products. From the finest cheeses to great bakeries, smokeries and meat producers, Ireland nurtures some of the best. We should try and eat our local produce more and support the economy, especially the way things are at the minute.
The reason behind people beginning to eat locally more and more could also have come from the slow food movement which originated in the 1980's.
He has a cookery academy based in Wexford for the last three years (The Phelim Byrne Cookery Academy) and prior to setting that up he was the Head Chef at Dunbrody House for four years.
During his training and cheffing career, he won many prestigious awards and scholarships, some of which include; winning 2 Gold and 2 Bronze medals representing Ireland at the International Culinare Salon as a Euro-toque chef in the World Cooking Championships in 2004; whilst Head Chef at Dunbrody, won Best Restaurant from Bushmills Ireland and from Food and Wine.
Last year Phelim was added to John and Sally McKenna's Bridgestone Guide for his cookery School.
Reasons to Eat Local Food:
Buying local food keeps us in touch with the seasons. By eating with the seasons, we are eating foods when they are at their best, are the most abundant, and the least expensive.
Locally grown produce is fresher. While produce that is purchased in the supermarket or a big-box store has been in transit or cold-stored for days or weeks, produce that you purchase at your local farmer's market has often been picked within 24 hours of your purchase. This freshness not only affects the taste of your food, but the nutritional value which declines with time.
Local food just plain tastes better.
Locally grown fruits and vegetables have longer to ripen. Because the produce will be handled less, locally grown fruit does not have to be "rugged" or to stand up to the rigors of shipping. This means that you are going to be getting peaches so ripe that they fall apart as you eat them, figs that would have been smashed to bits if they were sold using traditional methods, and melons that were allowed to ripen until the last possible minute on the vine.
Eating local is better for air quality and pollution : the miles that organic food often travels to our plate creates environmental damage
Eating local protects us from bio-terrorism. Food with less distance to travel from farm to plate has less susceptibility to harmful contamination.
Eating local means more for the local economy. a euro spent locally generates much more income for the local economy. When businesses are not owned locally, money leaves the community at every transaction.
Creamy Organic wexford chicken one pot with fresh herbs and fluffy mash
. 1 whole chicken cut into pieces
. 4-6 sprigs of fresh tarragon or mixed fresh herbs, plus extra for to finish sauce
. 2 onions, chopped
. 200g mixed mushrooms
. 2oz flour
. 2oz butter
. Rapeseed Oil for frying
. 100ml wexford creamery cream
. 1 ½ pints chicken stock
. 70g sea asparagus
. Fluffy Mashed potato
. Brown the chicken pieces on a hot pan with some oil until nicely coloured
. Place the chicken in a suitable casserole dish
. Now in the same pan fry off the onions and mushrooms, then toss them onto the chicken
. Pour in the stock and cover with foil or lid
. Place in the oven at 180c for about an hour or until cooked through
. Remove the chicken from the liquid and keep warm
. Make a roux from the butter and flour
. Now slowly whisk in the stock until you achieve a nice sauce, cook until the flour is cooked out ( you cant taste the raw flour), be careful as it can stick if not stired!
. * if its too thick just add a little more water to thin it out
. Add the cream to finish and fresh chopped tarragon and sea asparagus
. Pour this back over the chicken and serve with creamy fluffy mash
Phelim's Beef & Guinness Casserole with Creamy Mash
. 2 lb of lean stewing beef
. 2 tbs flour
. 2 tbs of rapeseed oil
. 400g chopped seasonal vegetables
. 2 garlic cloves, chopped
. 150ml chicken stock
. 500 ml can Irish ( stout)
. 2 fresh thyme and rosemary sprigs
. 4 local smoked rashers, cooked and chopped
1. Pat beef dry in kitchen paper and leave to sit out of the fridge for about 20 minutes
2. Brown in the saucepan with a little rapeseed oil over a high heat
3. Add the vegetables to the pot and cook for 2-3 minutes
4. Add the flour and mix well, scraping up any brown bits from bottom of pot and stirring frequently for about 5 minutes.
5. Slowly add the Guinness and the stock and bring to a simmer , then pour into a casserole dish and cover
6. Allow to simmer away gently in the oven at 170c until the beef is cooked, about 1 ½ - 2 hrs
7. Season by adding the smoked rashers and add a drop of Guinness to your own taste
8. Serve with really creamy mash that I have blended with our wexford creamery cream, Cuinnog Irish butter and fresh herbs.
Stockists of produce:
Cuinneog butter -Tom Butler ,Shraheens, Balla, Co. Mayo,
Fresh cream -Wexford creamery, Rocklands ,Drinagh, Wexford
Chicken - Regan Organic Produce, Dranagh, caim, wexford 053 92 55007
Vegetables and herbs - Wexford organic centre, New Ross road, Co.Wexford and our own garden
Sapphire - from the sea
Bacon - Pat o Neill ,Bacon products, Camolin, Wexford
Mushrooms- Fancy fungi, Crossabeg , Wexford
Flour - Martry Mills, Co.Louth
Rapeseed oil - Ventry Oils, Co.Armagh
Irish Stout - Dublin
Potatoes - Jack Cullens, Garryvadden, Blackwater, Wexford & Simon Donohoes, Curracloe, Wexford