Cooking in Ireland-Recipe

Episode: Two
Date: 25th April (26th in WA)
Story: Cooking in Ireland-Recipe
Presenters: Trevor Cochrane and Neville Passmore

Continuing on their quest to discover recipe ideas from overseas, Trevor visits one of Ireland?s finest butchers to find out what all the fuss is over Black Bacon. Neville then whips up a delicious and healthy meal using their free-range organic pork.

O?Doherty?s Fine Meats
O?Doherty?s has been one of Northern Ireland?s top butchers for over 40 years. They raise free-range organic pigs, which are all natural and chemical free.
Black Bacon

  • Bacon that doesn?t shrivel up, leaving a tell-tale white scum on your pan.
  • Bacon that hasn?t been pumped with water and phosphates.
  • O?Dohertys Award Winning Black Bacon? and Fresh Dry Cure Bacon are cured naturally from selected Fresh Quality Pork and left to season naturally ?? just as you would a good wine!
  • The result is a Bacon that is matured to perfection!

Neville joins top chef, Noel McMeel, executive chef at the Lough Erne Resort in Northern Ireland, to create a scrumptious dish.

Crispy Pork Belly - Ballycastle Scallops - O?Doherty?s Black Pudding - Apple Puree


1.5kg/3lb 5oz pork belly
1 tbsp coarse salt
freshly ground white pepper
2 medium white onions/ ? Peeled Carrot
3 Granny Smith apples
130ml/4?fl oz clear Irish honey
? handful fresh thyme & Rosemary
about 100ml/3?fl oz Plain olive oil, plus extra for frying
1 tsp table salt
100ml/3?fl oz cold water


1. Remove the skin from the pork and, using a sharp knife, trim any excess fat or sinew from the underside of the belly.
2. Soak the belly in cold water for one hour, changing the water four or five times. Dry well with kitchen paper.
3. Preheat the oven to 160C/330F.
4. Ten minutes before cooking, rub the salt and a little white pepper into the fat of the belly.
5. Peel the onions & carrots and cut into eight wedges. Peel and cut each of the apples into eight wedges, removing the stem and seeds. Place the onions and apples into the bottom of a heavy roasting tray along with the honey, thyme, Rosemary, olive oil and salt.
6. Place the pork belly on top of the onions and apples, drizzle a little more oil on the top and rub in. Transfer to the top rack of the oven and cook for 1? hours.
7. Using a small jug, pour the cold water into the bottom of the tray, return to the oven and increase the temperature to 190C/370F. Cook for a further 45 minutes to one hour.
8. Remove the meat from the oven and press the belly between two baking trays with a heavy weight on top (use some heavy tins or bricks). When the meat has cooled, transfer to the fridge and leave for at least three hours to set. Discard the thyme/rosemary and set aside the apples and onions.
9. Drain the liquid from the roasting tray and pass through a fine sieve into a saucepan. Reduce over a medium heat until the liquid is starting to thicken and turn syrupy. Remove from the heat and set aside.
10. Put the apples and onions into a blender and blend to a smooth pur?e. Place the pur?e in a serving dish and keep warm.
11. Using a long sharp knife, trim the pork belly into a neat and even rectangle and carefully cut into 2cm/1in squares.
12. Heat a splash of olive oil in a non-stick frying pan over a medium heat. Carefully place the pork squares, fat-side down, into the pan and fry until crisp - this will take about four minutes.
13. Turn the pork belly slices over and add the reserved syrup to the pan. Cook the meat until well glazed.

Scallop dish

250ml/8?fl oz apple juice
60g/2?oz butter, plus extra to fry scallops
splash double cream
splash calvados
salt, to taste
2 Bramley apples
2 Granny Smith apples
1? Doherty?s? black pudding
3 tbsp olive oil
salt and freshly ground black pepper
1 lemon, zest only
250g/8?oz small spinach leaves (or baby spinach)
12 Fresh Scallops, shells, corals and membrane removed
knob butter

1. Preheat the oven to 175C/350F.
2. Place the apple juice in a pan and cook until the liquid has reduced to one-fifth of the original quantity.
3. Beat in the butter, double cream and calvados and season with salt to taste. Set aside, keeping warm, until needed.
4. Peel the Bramley apples, place in an ovenproof dish and cover with foil.
5. Bake the apples in the oven until soft - about 10-15 minutes.
6. Allow the apple to cool slightly, remove the core and pass through a sieve to make a smooth pur?e. Set aside.
7. Cut thin batons from the Granny Smith apples and place in cold water until needed.
8. Cut eight thin slices of black pudding and cook in one tablespoon of olive oil in a hot frying pan until crisp on both sides.
9. Carefully remove the black pudding from the pan and drain on kitchen paper. Keep warm.
10. Heat one tablespoon of the olive oil in a frying pan over a low heat. Grind salt and freshly ground black pepper into the oil. When you can smell the pepper toasting, add the coriander seeds and the lemon zest. Add the spinach to the pan and cook until wilted.
11. Meanwhile, season the scallops on both sides with salt and freshly ground black pepper.
12. Heat another frying pan until hot and add the remaining olive oil to the pan. Place the scallops in the pan and cook for about a minute and half on each side. Thirty seconds before the end of cooking time, add a knob of butter to the pan.
13. To serve, place a line of spinach in the centre of four plates and place three scallops along the line with a piece of black pudding between each.
14. Drain the Granny Smith batons well and arrange them on top. Place a streak of Bramley pur?e down each side of the plate and add the pork Belly beside the scallops and black pudding

O'Doherty's Fine Meats
Belmore Street
Co. Fermanagh
BT74 6AA
+44 (0) 28 6632 2152

Noel McMeel
Executive Head Chef
Lough Erne Golf Resort
Belleek Road
Co Fermanagh
BT93 7ED
Resort Telephone: +44 (0)28 6632 3230
Direct Telephone: +44 (0)28 6634 5717
Facsimile: +44 (0)28 6634 5758

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