Perfect Irish Meal!
Most people would say Corn Beef but we love a nice
Nut Crusted Pork Roast, Champ, & Soda Bread at our house.
 

CHAMP
 

Ingredients

• 6 to 8 unpeeled Yukon Gold Potato

• 1 bunch scallions

• 2 TBSP freshly chopped parsley

• 1 1/2 cups milk

• 4 to 8 tablespoons butter

• salt and freshly ground pepper

Directions:

1. Scrub the potatoes and boil them in their jackets.

2. Finely chop the scallions & fresh parsley.

3. Cover the scallions with cold milk and bring slowly to a. Simmer for about 3 to 4 minutes, then turn off the heat and leave to infuse.

4. Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and greens.

5. Beat in some of the butter.

6. Season to taste with salt and freshly ground pepper.

7. Serve in one large or four individual bowls with a knob of butter melting in the center.
   
   
   
    

Brown Butter Soda Bread

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• 1/4 cup (1/2 stick) unsalted butter

• 3 1/2 cups all purpose flour

• 1/2 cup old-fashioned oats

• 1 tablespoon sugar

• 1 tablespoon chopped fresh rosemary

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 3/4 teaspoon ground black pepper plus additional for topping

• 1 3/4 cups buttermilk

• 1 egg white, beaten to blend
   

Directions:

1. Position rack in center of oven and preheat to 375°F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.

2. Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.

3. Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.
   Don't forget to mark the X, legend has it that the X will release the devil!

4. Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.
   
   Baker's Wisdom:

   1. You'll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.

Hazelnut Crusted Pork Loin

• 1 1/2 lbs organic or grass fed pork loin

• Olive oil

• 1/2 cup white onion – fine dice

• 1/2 cup celery – fine dice

• 1 cup Granny Smith apple – diced

• 1 tbsp fresh sage – chopped

• 1 tbsp fresh thyme – chopped

• 1 cup toasted breadcrumbs

• 1/2 cup low-sodium chicken/veg broth

• 2 tbsp olive oil

• 3 oz Hazelnuts (Filberts) – pulsed in food processor to breadcrumb consistency

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Directions:

1. Preheat saute pan on medium heat for 1 minute. Add 2 tbsp olive oil along with onion and celery. Saute for 2 minutes, stirring occasionally. Add diced apple and herbs and continue sauteing for another 3 minutes. Once softened add breadcrumbs and broth and mix everything together. Taste and season with S&P. Remove to a plate to cool.

2. Place pork loin on a clean cutting board and using a sharp knife slice along the side opening the loin like a book. Do not separate the top from the bottom. Once the “book” is open lay some plastic wrap on top and using a mallet (or in my case a pot) flatten the loin. Season the loin with S&P.

3. Cut 5 equal length pieces of kitchen twine, approx 12 inches. Lay them parallel to each 2″ apart. Place the seasoned loin on top and spoon the filling in the center. Fold the top over the bottom. Tie each string tightly. Any excess filling that falls out, stuff it back in. Season the outside and drizzle with olive oil. This will help the hazelnuts to stick to the outside. Rub the seasoning in.

4. Preheat oven 350°F.

5. For the crust: Pulse the hazelnuts and place on a plate. Gently roll the loin in the hazelnuts to coat all sides.

6. Lay on foiled oven tray and pop in the oven for 1 1/4 hours approx or until internal temp 160°F.

7. When ready remove and let rest for 5 minutes to let the juices redistribute in the meat.