A ‘Dish From Dean’ – A Taste of Armagh
By ELEANOR MCGILLIE 16 September, 2018
The Orchard County, the Food Heartland or whatever you fondly refer to County Armagh as – this county is unique and apples are at the core of this wonderful place. The Live It Experience It feature – ‘A Dish From Dean’ – this week celebrates everything this food heartland has to offer in terms of taste, textures and colours.
County Armagh is famous for its flavours and chef Dean Coppard certainly doesn’t hold back in combining the flavours of the land to create mouthwatering dishes. And ‘A Dish From Dean’ this week certainly showcases that. This week’s offering is the Pan seared smoked Lough Neagh Eel, crispy Carnbrooke Dromore sugarpit pork belly caramelised in Jilly’s honey and Burren Balsamic glaze, comber new baby potato dauphinoise, Mac Ivors Cider Co Plum and Ginger Cider, infused Armagh Bramley apple puree, buttered local kale and Armagh grown nasturtium.
So here’s what you need and how you too can make this wonderful dish in your own kitchen.
For the Pork
4 X 200g of pork belly
2 x teaspoons of honey
1 diced white onion
1 peeled and diced carrot
1 sliced orange
100ml of vegetable stock
2 sprigs of thyme
50g of butter
In a frying pan place the butter and thyme, add the pork belly skin side down and allow to colour, then turn to seal the pork, place the pork into a baking tray, add the vegetables to the frying pan, and toss until they soften then add to the baking tray, add the stock and the oranges and cover with tin foil and place in a preheated oven at 160c for 4hrs.
For the potatoes
1kg of New potatoes
100g of butter
100ml of cream
Salt and pepper for seasoning
Peel the potatoes and slice thinly, layering them in a baking tray and adding the melted butter and cream after each layer until covered. Season for taste. Cover with grease proof paper and bake for 30mins at 180
For the Apple Puree
2 peeled and diced Armagh Bramley apples
150 ml of Mac Ivors Cider Co Plum and Ginger Cider
100g of light brown sugar
Place the apples and sugar in a saucepan and cook, once the apples start to soften then add the Cider, once the apples have caramelized place in a food processor and blend until smooth.
Cut 4 small pieces of Lough Neagh Eel per plate approx. 4 cm long and set aside.
Place the 50 g of honey and 50ml of balsamic in a frying pan on a low heat, add the pork belly and allow to colour. Meanwhile place 400 g of kale in boiling water and blanch, remove from the water and drain any excess water, cut the dauphinoise potato into rectangle and place on a plate add the Kale, add the Pork Belly to the plate. In a separate preheated frying pan add 50g of butter and add the eel gently basting the pieces in butter until cooked, add the eel to the plate and the apple puree. Spoon over the remaining honey and Burren Balsamic glaze and cover the eel, potatoes and the pork, garnish with Naturism leaves.
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