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Food Pairings - Chilli and Ginger

Thursday, 29 April 2010

All week we are asking our chefs to cook two recipes using two foods or spices that they feel go really well together. Today, Phelim Byrne has chosen to work with chilli and ginger as he feels these two ingredients are a match made in heaven!

Phelim Byrne/ Phelim Byrne professional catering service

Marinated Roast Pork fillet in Chilli and Ginger with Asian crunchy noodles and Chilli crème fraiche

This pork recipe is also an ideal way of using up pork on a bbq. Pork fillet is regularly on sale, cooks quickly and this recipe is absolutely gorgeous, Enjoy!


For the pork:
. 1 pork fillet, trimmed
. 3-4 thumb size slices fresh ginger
. 1 ½ red chillies
. 25g coriander leaf
. 30ml sunflower oil
. 1 tbsp of crème fraiche
. 2-3 tsp of honey
. Salt and freshly cracked black pepper to taste

For the noodles:
. 150g freshly cooked egg noodles
. 50g shredded mange tout
. 2 tbsp of crushed toasted cashew nuts
. 2 tsp of toasted sesame seeds
. 2 shallots shredded
. 1 ½ red chillies shredded
. 2 garlic clove, minced
. 2 tbsp of toasted sesame oil

For the crème fraiche:
. 3 tbsp of crème fraiche
. 2 red chillies
. 1 tbsp of coriander leaf
. 2 tsp of lime juice
. Salt and freshly cracked black pepper


For the pork:
1. Trim the pork fillet of excess sinue
2. Whiz up the fresh ginger, chillies, coriander, oil, crème fraiche, honey & seasoning
3. Rub this into the pork fillet, cover and leave in the fridge to marinade for at least one hour
4. Heat a pan and add a little light oil to prevent it sticking
5. Colour the pork until nicely browned on the pan
6. Place in the oven on a tray at 190c for approx 16 -18 minutes or until cooked through
7. Remove and allow to rest for 8-10 minutes covered
8. Reheat in the oven for just a few minutes before carving

For the noodles:
1. Add the oil to a saucepan with the garlic and chilli and allow to just sizzle
2. Now add the shallot and mange tout and just warm up, do not cook
3. Add the noodles, sesame seeds, cashew nuts and season to taste

For the crème fraiche:
1. In a mini blender whiz up the crème fraiche, chillies, coriander and lime juice
2. Season to taste and I like to serve it cold

To serve:
. Place a portion of noodles on a warm plate
. Place 3-4 slices of pork neatly on top
. Drizzle with a little chilled crème fraiche
. Garnish with some coriander leaves to serve

Chilli and Ginger Cornbread with Fresh Basil and Cream cheese

This bread is a beautiful alternative to regular breads for colour, flavour & texture- ideal with summer salads, enjoyed with soup or as a simple snack!


. 350g medium cornmeal /course maize
. 160g plain flour
. 2 red chillies and 4 thumb slices of ginger ,diced and lightly sautéed in a little oil
. 2 tbsp of parmesan cheese
. 1 red pepper, roast and chopped
. 2-3 tbsp of soft goats or light cream cheese
. 7-8 fresh basil leaves, torn
. 1 ½ tsp of bread - soda
. ½ tsp cracked black pepper
. 2 whole eggs
. 300ml buttermilk


1. In a pan sauté the ginger and chilli in a little oil until soft
2. Add the sautéed ginger and chilli to the polenta, flour, bread soda, parmesan, basil, red pepper and black pepper
3. Mix well
4. Add the beaten eggs
5. Now mix in the butter milk in to achieve a slightly wet bread mix
6. Fold through the goats cheese though until just mixed , do not over mix
7. Place in a lined or well oiled tin and bake for 50 minutes in the tin
8. Remove and place on a rack to cool in the tin
9. After 15 minutes the bread is set and safe to remove from the tin
10. Slice and serve as a savoury bread as desired
11. Its important not to over mix the cheese into the wet mix, we want to leave nice pieces of cheese for flavour, texture and presentation