This is a fantastic time of year for agricultural festivals around the country. They are wonderful family days out with so much to do and see; from music to vintage cars to show jumping and, of course, food.
I was delighted to be asked to do a demo at the Castlerea Show in Roscommon recently and really enjoyed meeting a lot of people. I also loved the 55th Anniversary Clonmanny Show in Donegal, where I had demos with my friends Brian McDermott and Shane Smith.
It is great to see these shows attracting huge crowds, and everyone seems to have a very enjoyable day out.
I often say that pork is a versatile, good value meat and these are two pork recipes that I enjoy. When purchasing, always make sure you get Bord Bia Quality Assured pork.
You could cook these pork chops without the brine, but I think brining them is worth the effort. It brings the meal to a different level – it keeps the meat moist and adds some delicious flavour.
The sugar in the brine also helps the chops brown beautifully while they are cooking. You could do these chops on the barbecue and brush on the glaze; they are a lovely evening meal with a salad and some baked potatoes.
Fillet of pork is tender and lean and this recipe provides a good technique for stuffing pork. If you have basil, you can make your own pesto. At this time of year, it is plentiful.
When you make pesto, it is always worth making extra and freezing. Shop-bought pesto is fine, too, and Simply Better do a very good range of basil pestos. I always keep one at home.
Happy cooking,
Neven
Brine-roasted barbecued pork chops with balsamic glaze
Ingredients:Serves 4
4 centre-cut loin pork chops, each about 4cm thick
50g unsalted butter, diced and chilled
2 large shallots, very finely chopped
2 tbsp balsamic vinegar
225ml light chicken stock
1 tbsp chopped fresh sage
Olive oil, for brushing
For the brine:
100g sea salt
50g light muscovado sugar
4 garlic cloves, halved
Small bunch of fresh thyme leaves
1½ tsp coarsely ground black pepper
Wilted spinach, to serve
Method
1 To make the brine, place the salt, sugar, garlic, thyme and pepper in a pan with 2 litres of water. Place over a medium heat and bring just to a simmer, stirring to dissolve all of the sugar and salt. Remove from the heat and transfer to a large non-metallic container large enough to hold both the brine and the pork chops. Leave the brine to cool completely, then chill in the fridge until completely cold.
2 Add the pork chops to the cold brine, making sure they are submerged. If necessary, top the pork chops with a plate to weigh them down. Cover tightly and chill for 24 hours.
3 Remove the pork chops from the brine and pat dry with kitchen paper, then allow to come back up to room temperature.
4 Light a barbecue or heat a griddle pan. Brush the grill pan with a little oil and then add the pork chops. Cook on medium-hot coals or over a medium heat for about 10 minutes until nicely browned. Turn the chops over and cook for another 10-12 minutes until cooked through and tender.
5 Heat a separate frying pan. Add the butter and then sauté the shallots for two minutes until softened, but not coloured, stirring occasionally. Add the vinegar, then bring to a boil and boil fast until reduced by half. Add the stock and sage and return to the boil, stirring.
6 Cook for another 5-10 minutes until reduced to about 85ml in total. Remove from the heat and swirl in the remaining butter. Arrange the pork chops on warmed plates and spoon over the balsamic glaze. Add some wilted spinach and serve at once.
Serrano wrapped pork fillet stuffed with pesto
Serrano wrapped pork fillet stuffed with pesto.
Ingredients: Serves 4
100g pine nuts
Large bunch fresh basil, leaves stripped
4 fresh sage leaves
2 garlic cloves, peeled
225g Pecorino cheese, finely grated
175ml olive oil
2 x 400g piece pork fillet, trimmed
12 thin slices Serrano or Parma ham, about 225g in total
Salt and freshly ground black pepper
Steamed purple-sprouting broccoli and white bean purée, to serve
Method
1 Preheat the oven to 200°C. To make the pesto, heat a small heavy-based frying pan. Add the pine nuts and cook until golden brown, tossing occasionally. Tip out on to a plate and leave to cool completely.
2 Place in a food processor or liquidiser with the basil, sage, garlic and Pecorino. Blend briefly and then pour in enough of the olive oil through the feeder tube to make a thick purée. Season to taste.
3 Place one of the pork fillets on a chopping board with the thickest part facing you and ram the handle of a large wooden spoon down the length of it. Fill a piping bag fitted with a 2cm (¾in) plain nozzle with the pesto and pipe into the hole made in the fillet.
4 Smear the remaining pesto all over the fillet and wrap in the Serrano or Parma ham. If it’s not keeping together properly, tie it with butcher’s string at 2.5cm intervals. Repeat with the remaining ingredients.
5 Place both Parma wrapped pork fillets in a roasting tin and cover with foil. Bake for 15 minutes, then remove the foil and cook for another five minutes until cooked through and the Parma ham is crispy.
6 Remove from the oven and leave to rest for five minutes in a warm place. Carve the rested pork into slices and arrange on plates to serve.
Read more
Neven Maguire: fresh, light and so tasty fish
Neven Maguire: forget the takeaway - try these chicken dishes instead
This is a fantastic time of year for agricultural festivals around the country. They are wonderful family days out with so much to do and see; from music to vintage cars to show jumping and, of course, food.
I was delighted to be asked to do a demo at the Castlerea Show in Roscommon recently and really enjoyed meeting a lot of people. I also loved the 55th Anniversary Clonmanny Show in Donegal, where I had demos with my friends Brian McDermott and Shane Smith.
It is great to see these shows attracting huge crowds, and everyone seems to have a very enjoyable day out.
I often say that pork is a versatile, good value meat and these are two pork recipes that I enjoy. When purchasing, always make sure you get Bord Bia Quality Assured pork.
You could cook these pork chops without the brine, but I think brining them is worth the effort. It brings the meal to a different level – it keeps the meat moist and adds some delicious flavour.
The sugar in the brine also helps the chops brown beautifully while they are cooking. You could do these chops on the barbecue and brush on the glaze; they are a lovely evening meal with a salad and some baked potatoes.
Fillet of pork is tender and lean and this recipe provides a good technique for stuffing pork. If you have basil, you can make your own pesto. At this time of year, it is plentiful.
When you make pesto, it is always worth making extra and freezing. Shop-bought pesto is fine, too, and Simply Better do a very good range of basil pestos. I always keep one at home.
Happy cooking,
Neven
Brine-roasted barbecued pork chops with balsamic glaze
Ingredients:Serves 4
4 centre-cut loin pork chops, each about 4cm thick
50g unsalted butter, diced and chilled
2 large shallots, very finely chopped
2 tbsp balsamic vinegar
225ml light chicken stock
1 tbsp chopped fresh sage
Olive oil, for brushing
For the brine:
100g sea salt
50g light muscovado sugar
4 garlic cloves, halved
Small bunch of fresh thyme leaves
1½ tsp coarsely ground black pepper
Wilted spinach, to serve
Method
1 To make the brine, place the salt, sugar, garlic, thyme and pepper in a pan with 2 litres of water. Place over a medium heat and bring just to a simmer, stirring to dissolve all of the sugar and salt. Remove from the heat and transfer to a large non-metallic container large enough to hold both the brine and the pork chops. Leave the brine to cool completely, then chill in the fridge until completely cold.
2 Add the pork chops to the cold brine, making sure they are submerged. If necessary, top the pork chops with a plate to weigh them down. Cover tightly and chill for 24 hours.
3 Remove the pork chops from the brine and pat dry with kitchen paper, then allow to come back up to room temperature.
4 Light a barbecue or heat a griddle pan. Brush the grill pan with a little oil and then add the pork chops. Cook on medium-hot coals or over a medium heat for about 10 minutes until nicely browned. Turn the chops over and cook for another 10-12 minutes until cooked through and tender.
5 Heat a separate frying pan. Add the butter and then sauté the shallots for two minutes until softened, but not coloured, stirring occasionally. Add the vinegar, then bring to a boil and boil fast until reduced by half. Add the stock and sage and return to the boil, stirring.
6 Cook for another 5-10 minutes until reduced to about 85ml in total. Remove from the heat and swirl in the remaining butter. Arrange the pork chops on warmed plates and spoon over the balsamic glaze. Add some wilted spinach and serve at once.
Serrano wrapped pork fillet stuffed with pesto
Serrano wrapped pork fillet stuffed with pesto.
Ingredients: Serves 4
100g pine nuts
Large bunch fresh basil, leaves stripped
4 fresh sage leaves
2 garlic cloves, peeled
225g Pecorino cheese, finely grated
175ml olive oil
2 x 400g piece pork fillet, trimmed
12 thin slices Serrano or Parma ham, about 225g in total
Salt and freshly ground black pepper
Steamed purple-sprouting broccoli and white bean purée, to serve
Method
1 Preheat the oven to 200°C. To make the pesto, heat a small heavy-based frying pan. Add the pine nuts and cook until golden brown, tossing occasionally. Tip out on to a plate and leave to cool completely.
2 Place in a food processor or liquidiser with the basil, sage, garlic and Pecorino. Blend briefly and then pour in enough of the olive oil through the feeder tube to make a thick purée. Season to taste.
3 Place one of the pork fillets on a chopping board with the thickest part facing you and ram the handle of a large wooden spoon down the length of it. Fill a piping bag fitted with a 2cm (¾in) plain nozzle with the pesto and pipe into the hole made in the fillet.
4 Smear the remaining pesto all over the fillet and wrap in the Serrano or Parma ham. If it’s not keeping together properly, tie it with butcher’s string at 2.5cm intervals. Repeat with the remaining ingredients.
5 Place both Parma wrapped pork fillets in a roasting tin and cover with foil. Bake for 15 minutes, then remove the foil and cook for another five minutes until cooked through and the Parma ham is crispy.
6 Remove from the oven and leave to rest for five minutes in a warm place. Carve the rested pork into slices and arrange on plates to serve.
Read more
Neven Maguire: fresh, light and so tasty fish
Neven Maguire: forget the takeaway - try these chicken dishes instead
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