A Taste of Ireland
Award-winning chef and food entrepreneur JP McMahon dishes up the wonderful flavours of Ireland in this trio of warming autumn recipes.
Mussels With Tarragon Mayo And Brown Bread
Serves 4
Preparation and cooking: 15 minutes
Ingredients
∂ 250 ml cider
∂ 1 onion, chopped
∂ 2 cloves garlic, very finely chopped
∂ a few sprigs of tarragon
∂ 1 kg mussels, scrubbed clean
∂ brown bread, to serve
For the tarragon mayonnaise
∂ 120 g good-quality mayonnaise
∂ 2 tablespoons chopped tarragon leaves
Method
1 Put the cider, onion, garlic and tarragon into a large pan over a medium heat and bring to the boil.
2 When boiling, add the mussels and cover. Steam for 1–2 minutes or until the mussels open, then remove from the heat. Discard any that are unopened.
3 Mix together the mayonnaise and chopped tarragon in a small bowl, or blend in a food processor until smooth.
4 Serve the mussels with the mayonnaise and brown bread.
Dingle Pie
Serves 6
Preparation: 30 minutes, plus chilling time
Cooking: 1 hour 45 minutes
I feel pies are extremely comforting, both to eat and to make. I've selected the Dingle Pie recipe here as I enjoy the process of making the pastry and the filling separately, and bringing them together to produce a wonderful complete meal
Ingredients
For the pastry
∂ 300 g/10 ½ oz plain flour, sifted, plus extra for dusting
∂ 150 g/5 ¼ oz cold butter, cubed
∂ 3 eggs, beaten, one for brushing
∂ ½ teaspoon sea salt
For the filling
∂ 50 g/2 oz butter
∂ 1 onion, diced
∂ Leaves of a few sprigs of thyme, sage and rosemary, finely chopped
∂ 500 g/1 lb 2 oz mutton, diced
∂ 50 g/2 oz plain flour
∂ 450 ml/15 fl oz lamb stock
∂ Sea salt
Method
1 To make the pastry, combine the flour and salt in a mixing bowl. Rub in the butter and then add one egg. Use a tablespoon or two of ice-cold water to bring the dough together if required.
2 Wrap in cling film and refrigerate for at least 1 hour.
3 When ready, roll out the dough on a lightly floured work surface and cut into 6 rounds with a 10-cm/ 4-inch-diameter pastry cutter and 6 rounds with a 14-cm/5½-inch circular pastry cutter.
4 Meanwhile, make the filling. Melt the butter in a large pan and fry the onion with the herbs for about 5 minutes until the onion is soft and translucent.
5 Add the mutton to the pan and brown all over.
6 When nicely coloured, add the flour and cook for 2 minutes to make a paste.
7 Add the lamb stock, reduce the heat and simmer for 1–1½ hours until the mutton is extremely tender. Remove from the heat and allow to cool.
8 Preheat the oven to 180°C/350°F/Gas Mark 4.
9 Place a quarter of the mutton mixture into the middle of the 6 larger pastry rounds. Brush the sides with a little water and cover with the remaining four lids.
10 Make a small circular hole in the centre of each pie. Brush each pie with the remaining egg and crimp the edges with a fork.
11 Bake in the preheated oven for 30 minutes or until the filling is hot and the pastry tops are a golden brown.
Rolled Pork Belly With Fennel Seeds And Cider
Serves 6
Preparation: 20 minutes, plus marinating time
Cooking: 3 hours, plus resting time
Ingredients
∂ rapeseed oil
∂ 1 x 3kg pork belly, boned with skin on
∂ 2 onions, chopped
∂ 2 carrots, chopped
∂ 2 celery stalks, chopped
∂ 1 head of garlic, broken into cloves
∂ 500 ml cider
For the marinade
∂ 4 bay leaves
∂ 2 tablespoons fennel seeds
∂ a few sprigs of rosemary and thyme
∂ sea salt and freshly ground black pepper
Method
1 Make the marinade. Put the bay leaves, fennel seeds, rosemary, thyme, salt and pepper into a food processor and blend to a powder.
2 Rub some oil into the flesh of the pork belly and season with the powder. Marinate for a few hours.
3 Preheat the oven to 160°C fan / 325°F/ gas mark 3.
4 Tie the belly into a cylinder with the aid of some kitchen string (twine).
5 Put the vegetables and garlic into a roasting pan and place the pork on top. Pour the cider over the vegetables. Roast in the preheated oven for 2–3 hours until the pork is tender. Keep an eye on the level of liquid around the vegetables. If it starts to evaporate too quickly, top up with some chicken stock or water.
The Irish Cook Book by JP McMahon is published by Phaidon; for signed copies, visit aniarrestaurant.ie, priced €55 including shipping to Ireland.
6 Allow the belly to rest for 15 minutes before carving.
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