Aussie chef Dean Coppard to use our great tasting cider on TV3’s Six O’Clock Show tonight
Dean Coppard is the Australian chef who brought crocodile and kangaroo to the menu in Northern Ireland. The popular chef on TV3’s Six O’Clock Show is a chef extraordinaire when it comes to his creative culinary masterpieces.
Tonight the man himself will be using our great tasting Medium cider with this fantastic recipe which he says is so easy we can all try it at home.
Dean, a restaurateur, executive chef, food ambassador and TV personality, lives in County Armagh which is yet another reason he has such an affiliation with our apple varieties.
So tune in tonight to TV3’s Six O’Clock Show and watch Dean whip up this little beauty. And if you’re fancying a little something different, try this at home. Let us know how it goes.
Roasted pork medallions, Armagh Apple and Cider toffee sauce, herb scented crushed new potatoes, tender stem broccoli.
2 x Pork medallions (approx 1.5cm)
2 tbs of rapeseed oil
50g of butter
For the Toffee Sauce:
2 x Armagh Bramley Apple
200g of light brown sugar
1 tsp of cinnamon
100ml of Mac Ivors Medium Cider
For the Potatoes:
500g of new potatoes
100g of butter
2 sprigs of flat leave parsley
Salt and pepper for seasoning
500g of tender stem broccoli
Place the pork medallions in a heavy bottom frying pan with a little oil and a knob of butter, cook on a high heat to start so as to caramelize the pork, turn the pork once golden brown, then place in a preheated oven at 160c for 10mins.
Place the potatoes in a saucepan and cover with water, cook until soft, drain the water and using a masher roughly press the potatoes, add the butter and the parsley.
Peel the apples and chop into small cubes, add the apples, sugar, cinnamon and cider to the saucepan and cook until the apples become soft, simmer on a low heat.
Steam the broccoli until the stalks are tender.
Place a heaped spoon full of the crushed potatoes on the plate with the tender stem beside it, set the pork on top of the potato and spoon the warm toffee sauce over the pork.