Tag Archives: Irish Pork

Recipe: Roast rack of pork with couscous

Roast rack of pork
Roast rack of pork

Ingredients;

Rack of Irish pork, approx 5lbs in weight (can be cut in 2 if you prefer)
2 onions
3 carrots
3 parsnips
3 sticks of celery
Dried rosemary
Salt & pepper
Olive oil
2 packets Roma boil in the bag couscous (or substitute 250g other couscous)

Serves 4

Line

Heat your oven to 180C.

Peel and cube all the veg into equal size pieces (about 1 inch). Place this in the bottom of a large roasting tin. Add 2 tablespoons olive or vegetable oil and toss well until fully coated.

Score the fat/skin on the pork in a criss-cross pattern. Rub the rack all over with olive oil, rosemary, salt and pepper, ensuring the flavouring gets evenly distributed.

Place the pork on top of the vegetables and pop in the oven for 1.5 – 2 hours (until juices run clear). The meat should rest for at least 10 mins when you take it out of the oven.

While the meat is resting, boil water in a saucepan and add the 2 bags of couscous (using boil in the bag is the least messy method), cooking for 1 minute. Pour off the water and carefully snip open the bags, pouring the couscous out into a bowl. Add the roast vegetables and any juices from the pan to the couscous and stir well.

Carve the pork into portions and serve on a bed of roast vegetable couscous.

Family Get-Togethers

A magical, wondrous, creature, roasted and almost ready to eat
A magical, wondrous, creature, roasted and almost ready to eat

Every family has get-togethers from time to time and there’s usually an occasion to be celebrated as there was in our case, this weekend. One of my nieces was confirmed and so the get together was on, a feast had to be organised.

Thankfully early faith in great weather on the day meant a pig had been ordered and the Argentine Barbecue was checked and approved for use. I say Argentine Barbecue because the design and technique was passed on to one brother-in-law by an Argentine Polo player although it has me stumped.

I googled, I wikipedia’d and I haven’t been able to find any information about this particular style of barbecue. So if anyone has some more details please share them in the comments below.

Slow Roasting Irish Pork
Slow Roasting Irish Pork

#IrishFoodies

Yup, we’re back home after the Irish Food Blogger Event held at Bord Bia yesterday, hosted by the young whirlwind that is Donal Skehan of the TheGoodMoodFoodBlog.

Butchery by David Owen from Bord Bia
David Owen in An Bord Bia's Demo Kitchen

I’ve just spent a while scanning through the tweets from the day that contained the hashtag #irishfoodies – lots of twitpics there that will give you a good idea of the day. We started off with David Owen from Bord Bia explaining about the Quality Mark and Irish pork. I thought this was going to be a welcome to the day, but it turned into a salespitch as he continued to speak. At this point I was wondering if the whole day would be like that, but the rest of it was great fun and really informative.

Lorraine Fitzmaurice from Blazing Salads who was up next, showed us a tasty soda bread made with spelt flour and a vegan Miso Pesto pasta dish. These were tasty, but I felt the miso flavour in the pesto could have been stronger and played on more. Next up was Pat Conway, a super enthusiastic butcher that showed us how the different cuts of pork are carved from the animal and how they are best prepared for cooking.

Being an idiot, I’d skipped breakfast so I was starting to get hungry at this point, and Lorraine’s tasters hadn’t helped. My resolve was soon to be put to the test as Maira Dufficy whipped up 4 different pork dishes in no time, each looking nicer than the next. We were given a copy of the recipes to take home, so no doubt we’ll being trying them out soon!

Bord Bia has a lovely set up in the demo kitchen with a controllable camera positioned over the demonstrators head so everyone can see exactly what is happening. They also have a very decent real kitchen just behind it, who were working hard all morning, not only to help clear up after the presenters, but also to cook enough versions of the demonstrated dishes to feed all 30 hungry bloggers. Lunch was delicious and everyone at my table cleared their plates.

We also had a couple of talks today – from Eoin Purcell on how to go about taking your content from blog to book and from Damien Mulley on marketing your blog, with touches on SEO.

Erica Ryan and Jocasta Clarke style pasta for photographing
Erica Ryan and Jocasta Clarke style pasta for photographing

After lunch, the rest of the day was devoted to Food Styling and Photography with Erica Ryan and Jocasta Clarke. I really enjoyed this session, especially when we were told to build up a collection of different plates so that we had plenty of choice when styling the photo to suit the food – I think that means I get to go shopping!

Overall it was a fun day and I learned a lot. While a little sale-pitchy at times, I think the organisers from Bord Bia were willing to have a two-way discussion with any bloggers that approached them, and they acknowledged their frustration that over a year after the problems were resolved, searching for “Irish Pork” brings up pages and pages of negative results – hardly the way we’d like to see it being advertised around the world!

Thanks to Donal Skehan, Bord Bia, the speakers and demonstrators for a very fun and worthwhile day.