By ELEANOR MCGILLIE 9 September, 2018
LIVE It Experience It member chef Dean Coppard is a chef who cooks with soul. He opened up our region’s first Australian restaurant in Armagh, Uluru Bistro, and has since been working as an executive chef and development chef in kitchens across the North. Here’s the latest ‘Dish From Dean’ – Spiced pork pot stickers with Asian slaw & Burren Balsamic vinaigrette so feel free to share with your friends.
This Sunday, Dean is sharing his spiced pork pot stickers with Asian slaw and Burren Balsamics vinaigrette. It is important for Dean to source the best ingredients possible. Burren Balsamic is a local producer in the Food Heartland area so it makes it even more poignant for Dean to use the artisan producer. The team at Burren Balsamics are constantly developing their range and with the inclusion of a citrus, blood orange and cardamom, truffle and a seasonal wild garlic, recently added to their outstanding range, Dean finds their diversity in flavors fantastic while they continue to maintain their high standard of taste lending itself to Dean’s style of cooking.
We have tried this before and it is absolutely delicious. Get a taste of Northern Ireland with this delicious plate.
300g of minced pork
50 of diced white onion
2 X sliced red table chilli
3 sprigs of chopped corner
2 tsp of chopped ginger
2 tsp of soy sauce
1 packet of dumpling paper
For the vinaigrette:
2 tsp of soy sauce
2 tsp of oyster sauce
2 tsp of burren citrus vinegar
Juice from half a lime
For the Asian slaw:
2 X pak choi
1 x sliced red onion
1 x sliced red pepper
1 tsp of pickled ginger
1 x tsp of sesame oil
1 x tsp of soy sauce
- To make the pot stickers mix the pork, chilli, onions, ginger and soy in a bowl until combined.
- Take a table spoon of mixture and place in the middle of the dumpling paper. Fold over in a half moon shape an using a pastry brush damp water on the edges of the paper and press the edges together and crimp.
- Continue until you have enough for two per person and set aside on a clean dry tray and cover with a tea cloth.
To make the sauce:
- Mix all the ingredients together and season to taste.
Steam the dumplings until the paper is soft and become almost opaque, whilst these are steaming toss the slaw in a wok and remove after 3mins, place the slaw in the bowl, remove the dumplings and toss in the sauce so it coats the dumplings and set on top of the slaw.
Live It Experience It’ is a group of tourism businesses working together to promote our region through water, air and land based activities, food and drink and great places to stay. If you would like to become a member business in our ‘Live It Experience It’ cluster please submit your information through our online form – Sign Up Here. Pitch your business and meet like minded tourism businesses who you could cluster with. #liveitexperienceit