Roast loin of Salter’s pork with an Irishman’s & caramelised apple sauce

Rebecca of Lorum Old Rectory, Co Carlow located in the heart of Ireland’s Ancient East, shares one of Lorum’s signature recipes. Serves 4.

Ingredients

• Loin of Salter’s pork (about 1.5kg, we normally just ask our butcher Charlie Nolan in Borris for enough for 4. He’s right every time!)
• 2 large eating apples (sliced into approx 12 pieces)
• 2 tablespoon butter
• 2 tablespoon brown sugar
• 2 tablespoons Irishman’s whiskey

Method

Allow 25 minutes per 450g of pork at 190 degrees.

About 2 hours before you cook the pork, take it out of the fridge and rub salt on to the crackling. (Your butcher may have scored the skin already but if necessary score it yourself aiming for 2.5cm square diamond shapes.)

Dry the skin with a paper towel and season with pepper before putting in oven.

When the pork is cooked let it rest for about 15 minutes in a warm place while you make the sauce.

Melt the butter in a frying pan and coat the apples in it. Then sprinkle the apples with the sugar and allow to caramelise.

When the apples are starting to soften add the whiskey.

Give a quick stir, then flambé (stand well back and make sure nothing flammable nearby).

Carve the pork in to thin slices then place slices of apple and syrup on the top and serve with potatoes and seasonal vegetables.

Roderick & Helena at Temple House share with us their recipe for Temple House Granola

This granola is easy to make and a delicious treat each morning on the breakfast table!

Ingredients for the granola

• 450g rolled oats
• 250g whole of flaked almonds
• 120g sunflower seeds
• 120g white sesame seeds
• 100g light brown sugar
• 1-2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon Maldon sea salt
• 2 tablespoons sunflower oil
• 120g golden syrup
• 4 tablespoons runny honey
• 2 eating apples, peeled and grated

Method

1. Mix together in a large bowl.
2. Spread mixture over baking trays
3. Add the golden syrup and honey over the top.
4. Place in oven for 10 mins then mix the granola again thoroughly
5. Bake in oven at 170 oC for about 40 minutes.
6. Turn it over after about 20 minutes.
7. Should be evenly golden. Watch it closely.
8. Enjoy and think of Temple House.

Full of goodness and flavour.  This makes our Granola a breakfast favourite.

Irish Recipes – from Hidden Ireland

Catherine from Kiltariff Hall shares with us a one of Ireland’s nicest Irish recipes, which never stops to impress all her guests!

It is often the main topic of conversation as guests sit to their breakfast in the dining room. It is so good that you get up from breakfast eager to arrive down for breakfast again tomorrow morning!

The perfect partner for your Ulster fry!

This is my Auntie Bessie’s recipe for Irish Wheaten Bread . There are many Irish recipes but this is a favourite for taste and texture.  Many people call this Soda Bread, probably because it contains Baking Soda, however it is definitely Wheaten Bread, which is made with course wholemeal flour.

Ingredients

• 700g Coarse Wholemeal flour ( you can also use half medium wholemeal and half coarse wholemeal)
• 3 teaspoons sugar
• 2 teaspoons salt
• 1 1/4 teaspoons baking soda
• Handful of porridge oats
• 1 pint (500ml) buttermilk

Method

Mix all the dry ingredients in a large bowl, add the buttermilk and mix until it becomes a sticky consistency.

There is enough to make 2 loaves so divide the mixture into 2 loaf tins and bake in the oven at 200C, 400F or Gas Mark 6 for 45 mins

Leave to cool

Slice or cut, serve and enjoy!

Surely one of Irelands best Irish Recipes.

See more about Kiltariff Hall HERE