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Sous Vide

 The V by Very Blog Awards Ireland ’17 have been underway for a while now. The format involves being nominated, agreeing to participate and then hopefully making it to the long list. After the long (very long)  list, the great and the good of the blogging world get culled and only the worthy (lucky) get to the Short List (See the links at the end of this post).  This year, I am delighted to say, One Man’s Meat has made it to this list in the Personal Food Blog category. To celebrate, I thought I would cook a meal using as short a list of ingredients as I could find. With this in mind, I give you a real winner, Berbere Beef.

Summerhill Farm (4 of 41)

When we Irish say “grass fed” we mean “grass fed”.

Competition is the life blood of commerce. However, many Irish retail businesses have suffered a perfect storm over the past few years. None more so than the independent butchers. While there are huge problems, it’s not all bad. And for those of us interested in real food, there might just be a nice fatty lining to the meaty retail cloud.

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.

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. 

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