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Pork Wellington Sous Vide (12 of 12)

Or, “How Far Will I Go To Keep It Local?”

If you don’t know by now that we were on a break in the Dordogne, you need to read the blog more often. While there, we prepared a meal with strict guidelines. Everything had to be really local. Leave aside that I had driven a round trip of about 1,800 kilometres to get all ‘low food miles’ for the dish. It was more of a challenge than a protest for me so I got cogitating. I settled on the above using local air dried ‘black ham’, local mushrooms, local free range pork, green beans and potatoes from the local market, walnuts from the huge farm down the road and we drank wine from the vineyard next door. It doesn’t get more local than that. The meal was a great success and I vowed to recreate it at home.

Pretty well every quotation about failure makes a virtue of it. None of us set out to hash things up. So, why celebrate it? When I set about preparing beef cheeks sous vide, making a bags of it was far from my objective. But, with the beef in a bag, a bags was made and I’m not overjoyed.

Rack of Lamb

It really needs little fecking about.

Sorry for the blunt headline. But, I need your attention. If you are lucky enough to be able to get your hands on a delicious rack of genuine Irish spring lamb, don’t go messing around with it. Cook it simply and serve it with other nice simple fare. Don’t go overboard, spicing, adding heat or generally fecking around with it. The flavour is delicious, delicate and doesn’t need much else. 

Duck with mango sauce (8 of 9)I’m a sucker for fruit. I love the taste that makes me feel so alive and that feeling of fresh fruit juice, dribbling through my unkempt beard. One of my absolute favourites is mango. Living here in Ireland, I don’t get that feeling too often as we tend to get a pretty poor substitute for the real thing. The supermarkets conspire with international fruit companies to supply what is oft referred to as ‘market appropriate produce’ to different countries. They also charge ‘what the market will bear’ when setting prices. Hence, we in Ireland end up with mangos that would be more use in a civil disturbance than they are as a fresh fruit. I believe that we overpay for the privilege too. 

Featherblade steak (2 of 9)Steak night is a great concept. Particularly if one can get one’s hands on top quality meat. We are lucky in that respect. But, steak night would be no fun if we just cooked and ate a steak. We needed a bit of experimentation as we did with part 1. For part 2, we decided to check out the merits of Feather Blade steak both flash fried and sous vide. 

I’ve been doing a bit of cooking with amarena cherries of late. A special offer in the supermarket sent me over the edge of reason and I bought more jars than I will need this side of a catastrophic meteor strike. They say that necessity is the mother of invention and I needed to find some additional recipes for these delicious biter-sweet balls of shininess. A small amount of thinking brought the thought of Sous Vide Duck Breast with amarena cherry Sauce. A conversation amongst friends led to the idea of cooking the skin separately and a delicious dish was born. 

meatloaf-10-of-12I hope I won’t offend you. But really, meatloaf? How dull and dreary can a slab of mince meat be? It’s so often overcooked, grey, crumbly and tasteless. Yet, so many of you go all dreamy and wistful at the mention of the hateful lump of meat. This is a bit of nostalgia that needs to updated. I need to improve your meatloaf for you. Many ‘traditional’ recipes require no more than some beef, some lamb, some sawdust, a chopped onion, salt and pepper (OK, the chopped onion is optional. You need the sawdust to get the traditional gritty texture.). 

veison-fillet-sous-vide-7-of-8

In part 1 of this two parter, I had a go at some of the French living here in Ireland. I need to spread my net wider. A good bit of racism goes a long way and we have plenty of it here in Ireland. My problem isn’t with the dumb-assed outrage at women wearing burkinis or even with the Brits for Brexiting. No, my issue is with the wily way so many of the ‘Bloody Foreigners’ are making it difficult for me to hate them. Let me tell you how the Breton and the Mexicans conspired to confound my natural distaste for anybody from anywhere else. 

pate-de-campagne-4-of-4

We Irish look proudly at great cities like New York or Chicago and boast that our forbears built them. Our little island has sent its sons and daughters to all points on the compass to start new lives and to put down roots. Our influence spans the globe in science, engineering, literature and politics. When one looks to France, one sees so many of the great wine dynasties founded by the Irish ‘Wild Geese’. Names like Barton, Phelan and Lynch are all Irish and are now intertwined in the multi-generational success of the French wine trade. We have a lot of which we should be proud. 

pigs-cheeks-sous-vide-3-of-5Do you see what I did in the headline? That subtle little play on words. A sort of culinary double entendre. The pig’s cheeks, cooked sous vide are cooked rare. Pig’s cheeks are not very easy to come by. Both play to add a bit of wit to the headline. You will just have to take my word for it, this is a rare treat. It is not very difficult to prepare any element of this dish but, you will need to have your timing chain well adjusted. 

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