Page 16

16 | FOOD & WINE

wicklowvoice.ie September 2013

recipe of month Organic Pork Plate

Chef de Cuisine at Gordon Ramsay Peter Byrne

Serves: 4

2 kg Pork belly 4 x 140 grams Pork loin Salt mix: 100 grms Maldon sea salt 2 crushed Star anise 5 Cardoman Orange zest

Directions n Salt the pork belly for four hours. Then wipe off the salt, cover in duck fat and cook at 130 for approx three hours, or until tender. n

Peter with Gordon Ramsey at Powerscourt. Peter has a strong belief in the use of local produce, seasonal ingredients and building relationships with farmers.

so it doesn’t dry out the meat and keeps it very juicy and flavour some.

Ingredients

For the pork loin season with salt and pepper and seal in a pan until nicely caramelized. Add butter a sprig of thyme and garlic. Cook till just over medium

8 Organic carrots 50 grms butter 5 grms sugar 5 grms salt Tarragon n Peel the carrots, cover with water and add rest of the ingredients Bring to a boil and simmer until cooked. 1 kg Baby spinach 100grms butter Nutmeg Salt and pepper n

Put the butter in a pan and brown. Add the spinach and season. Grate some fresh nutmeg and taste. Drain the excess liquid.

Peter Byrne is Chef de Cuisine at Gordon Ramsay at Powerscourt, Enniskerry. Previously, he spent over seven years working as Senior Sous Chef in Chapter One Restaurant. Peter has a strong belief in the use of local produce, seasonal ingredients and building relationships with farmers who are passionate about their crafts. The concept at Gordon Ramsay at Powerscourt is focused around this ethos. Peter has also worked in the Morrison Hotel ;Roly @ The Pavilion and started his career as Commis Chef in the Killiney Court Hotel.

wine choice Domaine Martin emphasises the strengths of southern Rhône. This wine is Medium ruby red with purple hues in colour with lovely plum and spicy aromas. Rich and full on the palate with lovely red fruits, crisp acidity and a touch of oak. The wine is rounded and smooth with good tannins and a long length. Ideal on its own or with all sorts of red meat. Available from Holland’s on Bray Main Street, €9.99

Tasty summer snaps ...

Wicklow’s Catherine Fulvio joking around. All pics Joe Keogh

Kaila De Souza at Wicklow’s Food & Garden Festival

Multi-Michelin Star award winning chef ,JeanChristophe Novelli at Wicklow's Food & Garden Festival

Jessica Gioia wins the Campo De’Fiori Restaurant pasta eating competition at the Bray Summerfest’s Street Party.

Wicklow Voice September 2013  

Wicklow's Positive Paper!

Read more
Read more
Similar to
Popular now
Just for you