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About RTÉ Television
The Afternoon Show
The Afternoon ShowRTÉ One, Weekdays, 4.00pm

Beat the Chef!

Thursday, 18 March 2010

Richie Willson, Head chef at the Morrison


Martin Mc Devitt


Martin is 30 and originally from Scotland. He moved here in September with his Irish Girlfriend Amy Cullem. They met in Scotland , lived in England together for a while and them decided to move here when Martin got a job with the Department of Civil Defense. Martin does clerical work with the Department.
Since Martin moved here he has been watching the afternoon show most days and he particularly likes the food segments.

Martin likes to entertain and have friends around for dinner. He loves to watch Ready Steady Cook and Masterchef and really likes Chef Brian Turner's food.

Martin loves to play golf and he used to be a greenkeeper at a golf course when he lived in Scotland.


Richie's Dish: Slow Cooked Pork Belly, Parsnip Puree, Fondant Potato & Sherry Vinegar and Orange Sauce


5-6 Portions


Ingredients:

Pork Belly
1each Pork Belly


Master Stock


. 500ml Vinegar/Rice wine preferred
. 1lit Soy Sauce
. 3lit Stock
. 3 each Cinnamon stick
. 4 each Lemon Grass
. 5 each Shallots
. 30 each Coriander seeds/roots
. 100ml Fish sauce
. 100ml Sesame oil


For the Pork:


Method:


1.
Sweat the shallots in a large pot along with the cinnamon, Crushed lemon grass and coriander until the shallots become soft. Now add all the remaining ingredients and simmer for 20 minutes before adding the pork belly.
2. Cover this with parchment paper and place a plate on top to keep the belly down while simmering.
3. Simmer the belly for about 30 minutes or until it just begins to break up when pressed.
4. Allow to cool in the liquid before removing the belly and pressing between to baking sheets in the fridge over night. Once set you can now cut the belly to the size required. Pan fry or roast each piece to reheat before serving.


Parsnip Puree


Ingredients:


. 4each Large Parsnips
. 250 ml Cream
. 250ml Water


Method:


1. Cut the Parsnip into small, even sized pieces. Place in a pot with the water, cream and a pinch of salt.
2. Bring to the boil and simmer for 15min or until the parsnip is soft and easy to crush.
3. Pour into a jug blender and blend until smooth.

Orange Sauce


Ingredients:


. 50ml Sherry Vinegar
. 100ml Fresh Orange Juice
. 300ml Demi Glaze
. 50g Unsalted Butter


Method:


1. Heat a wide based pot, this will make the reducing process quicker. Add in the vinegar and boil until reduced by half.
2. Add in the orange and juice and reduce this by half. Now add the demi glaze or stock and continue boiling until it has reduced to a sauce like consistency.
3. Reduce the heat now and slowly add the butter whisking all the while.

Fondant Potatoes


Ingredients:


. 12 each Rooster potatoes
. 250g Butter
. Pinch of Salt
. 200mls Stock (if preferred)


Method:


1. Cut out the potato into rounds and trim the top edge, just for a more pleasing presentation.
2. Heat a flat heavy based sauce pan and add a little of the butter.
3. Place the potatoes in, presentation side down first (the trimmed edge) and fry gently until golden brown. Now turn the potatoes over and add the remaining butter.
4. Reduce the heat and cover with a cartouche (a circular piece of parchment paper to cover the contents of the pot).
5. Cook on a gentle heat, keep and eye on the butter and ensure it doesn't get too dark. If the butter does begin to colour quickly, reduce the heat further.
6. The potatoes should take about 10 minutes to cook through.


Alternative cooking method if you prefer less butter:


Method:


1. Cut out the potato rounds trim the top edge.
2. Heat a flat heavy based sauce pan and add a little of the butter.
3. Place the potatoes in, presentation side down first and fry gently until golden brown.
4. Turn the potato over and add the stock to the pan, enough to just about cover the potatoes.
5. Place the pan in a pre heated oven for 10 -15 minutes at 180 degrees. Once cooked gently remove the potatoes from the stock to avoid over cooking.


To Serve:


Smear a little of the puree down the centre of each plate and place a piece of belly in the centre. Place the fondant to one side. You could add a few baby leeks to this or a little wilted cabbage. Drizzle the sauce all over the dish to finish. This dish is just so luscious, enjoy!

Martin's Dish: Marmalade Marinated Pork Medallions with Roast Potatoes and Sticky Cumin and Apricot Roast Parsnips and Carrots

Pork Fillet


Ingredients:


. 1.2kg of Potatoes
. 500g of Carrots
. 500g of Parsnips
. Olive Oil
. 3 Tablespoons of Marmalade
. 3 Tablespoons of Apricot Jam
. 3 Tablespoons of Lemon Juice
. 1 Teaspoon of Cumin Seeds
. 1 Tablespoon of Chopped Coriander
. 4 Cloves of Garlic
. 1 Tablespoon of Chopped Rosemary
. 1 Tablespoon of Chopped Sage
. Salt and Pepper


Marmalde Marinade


Method:


Put the marmalade, 3 Tablespoons of Olive oil and chopped sage into a bowl and gently mix together.


Pork Fillet:

Method:


1. Cut the Pork Fillet into 1 and a half inch thick pieces and place into the marinade, coating the pork thoroughly, season with salt and pepper and leave for 2 hours.
2. To cook the Pork, fry in a pan or griddle for 3-4 mins on each side turning every minute.


Roast Potatoes:


Preheat the oven to 200 or gas mark 6


1. Peel potatoes and cut into decent chunks, part boil for 8-10 minutes, drain in colander and leave to steam dry.
2. Then gently throw potatoes about in colander to fluff up the potatoes, place in a roasting tin and coat with Olive oil, season with salt and pepper, bang the Garlic cloves with the back of your hand and place them along with the chopped Rosemary in to the roasting tin and roast for 50-60 mins or until golden and crisp.


Sticky Cumin and Apricot Parsnips and Carrots


Preheat oven to 200 or gas mark 6

Method:


1. Peel the carrots and parsnips and trim the tops off them, slice into thick pieces and place into a roasting tin.
2. Coat with 3 tablespoons of olive oil and scatter the cumin seeds over the veg, season with salt and pepper and place into the preheated oven for 40-45 minutes.
3. Toss veg occasionally during cooking. Cook until tender and golden. Whilst the veg is cooking Heat the Apricot Jam and Lemon Juice in a saucepan until the sauce is smooth and runny, when the veg has 10 minutes left to go pour over the sauce and toss the vegetables in the sauce.
4. Once the veg has cooked scatter the chopped coriander over the veg just before serving.

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