Belfast Telegraph

Tuesday 16 September 2014

Recipe ideas by Sean Owens

Sean Owens - Chef Patron Gardiners Restaurant, Magherafelt. Sean Owens is one of the Northern Ireland’s most respected chefs. He has worked around the world, and since 2001 has had his own restaurant in Magherafelt.

Together with his wife Helen, Sean has built Gardiners into a successful busy restaurant with its concept of contemporary Irish and continental menus based on good quality local food.

Sean is also a respected international cookery judge and has developed IFEX Belfast as Salon Director to be one of the top Salon Culinaire Platforms in the UK and Ireland.

In conjunction with Ulster Farmers Union and Ulster Pork and Bacon Forum, Sean has helped to promote Northern Ireland produce all over the world.

Char Grilled Northern Ireland Pork Cutlet with turnip and cabbage, champ galette potato cake and pan gravy

Ingredients:

4 larder trimmed Northern Ireland

pork cutlets (120g each)

150g peeled cut turnip 1cm cubes

150g shredded savoy cabbage

35g butter

200g cooked & mashed potatoes

(cold)

75g chopped Northern Ireland

streaky bacon bits

35g finely chopped scallions

10g plain flour

25ml vegetable oil

20g finely diced onion

5ml cider vinegar

(any vinegar will do)

pinch of thyme

15ml red wine

20g diced onion

1 clove of crushed garlic

50ml pork stock

salt and pepper

Serving Suggestion:

Place the cutlet on the plate and position the potato champ galette to the right hand side, surround with the cabbage and the turnips, top with pan gravy and there you have it!

Cooking Instructions:

Check the larder trimmed cutlets and scrape the bones if necessary. Lightly brush with oil, season and place on a griddle pan to achieve the trestled mark effect.

When branded with the grill marks, place the pork cutlets on a baking sheet and set to cook in a moderate to hot oven gas mark 6-7 / 180ºC, for 15 mins or when the juices run clear and the meat is cooked to the bone.

Meanwhile bind the bacon bits and cooked potatoes with a little diced onion and shape in flat cylinders for galette. Toss gently in the flour and cook out as for potato bread - on a flat floured griddle until each side is golden brown, when finished retain for service and brush with a little melted butter when required.

Cut the turnip in desired shape & boil until soft and golden coloured, toss in butter and season salt and pepper retain hot for service.

Blanch the shredded cabbage in boiling salted water for a few seconds and remove to blanch and refresh in ice cold water. When ready for service reheat with some bacon bits, add a dash of white vinegar and some butter, season with ground black pepper - delicious!

To make the gravy, remove the pork from the oven and keep hot for a few minutes - to rest before service. Deglaze the pan with the red wine and add the onions, crushed garlic and pork stock and reduce by half, this is your pan gravy.

Chefs Top Tip:

Armagh apple sauce would go perfectly with this recipe.

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