Eat only Irish for a week part 2

May 13, 2011

Now it’s time for those Jerusalem artichokes. Yes they are a complete pain in the you know what to clean but do spare a thought for the guys down on the Healy’s farm who harvested them for us. They were under a carpet of grass! Earthy, nutty with a big what the hell are these knobbly things factor, Jerusalem artichokes are made for bacon.

I fried them up with some lovely stuff from Tipperary  and made a gratin by adding a small glass of cream and a liberal sprinkle of Knockanore smoked cheese from Waterford. Under the grill til golden and that was it. With a salad you’d have lunch for 2 or 3 sorted but if it’s dinner you’re after, you’ll need more.

I bought  some pork chops, most unlike me but you can’t really eat only Irish for a week without going to the butcher or eating an insane amount of eggs and cheese. It was a bit of an adventure really – I never cook pork except for bacon (oh, and there is that chorizo addiction). I had a little sage left over from Monday and wanted to use that. I thought about a sage butter but at the last minute, fried up some apple slices in butter for a hit of sweetness and used the sage with that instead.

For greens I tossed Monday’s Pak choy (Thursday/Friday customers can use their baby spinach) in a little fresh garlic and served that on the side. Very nice. My boys couldn’t believe their luck – a real meat and 2 veg dinner – no couscous or beans!! My ratings are way up but the couscous will be back.

Pork chops with apple and sage with a Jerusalem artichoke gratin with bacon and Knockanore cheese(for 2)

You’ll need:

The meat

4 Pork chops

Rapeseed oil for frying

The Jerusalem artichoke gratin with bacon and Knockanore cheese

500gr Jerusalem Artichokes

100gr bacon

Rapeseed oil

50 ml cream

60  gr Knockanore smoked cheese or any other smoked cheese you like grated

The greens

Pak choy carefully washed and chopped or spinach

A bulb of fresh garlic

Rapeseed oil

The apples

2 apples

Butter

10-12 sage leaves if you have them

First off soak the Jerusalem artichokes in water for a few minutes to loosen the dirt then, scrub them well removing any stringy bits. Slice them quite finely then steam for about 5 minutes until tender. Remove any excess fat from the bacon then chop it up into smallish bits. Heat some oil on a pan and fry the bacon until it starts to change colour. Add the Jerusalem artichokes and fry with the bacon until golden. Turn down the heat, cover and cook for a few more minutes until really tender. Keep an eye on things to stop any burning.

While this is going on, peel the apples and cut each one into 8 segments. Heat a generous knob of butter in another pan, add the apples and pan fry until golden. When they’re nearly done, throw in the sage leaves. Fry for one more minute then turn off the heat.

Heat another pan with some rapeseed oil. Add the pork chops and cook on each side for 3 or 4 minutes. While the pork is cooking, you can finish off the gratin. Put the bacon and Jerusalem artichokes in a dish. Pour in the cream and top with the cheese. Grill until golden.

As the gratin is under the grill. Heat (yet another!!) pan or a wok. Add some rapeseed oil and then the garlic. Toss the garlic for a minute then throw in the white stalks and toss for a minutes then add the leaves. Allow the leaves to wilt then take off the pan. If you’re using spinach all you need to do is cook the garlic for a little longer then throw in the spinach which will cook is less than a minute.

To serve, top the chops with some apples and sage and grab a spoon and get stuck into the gratin and greens. Enjoy!

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2 Responses to “Eat only Irish for a week part 2”

  1. Jingle Says:

    Irish food could be that delicious, wow.
    you make feel hungry.

  2. homeorganics Says:

    Thanks! Hope all’s well with you


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