Garlic, Chili and Sage Pork Belly with Roast Swede Mark Murphy: Dingle Cookery School The swede is a funny one, it never gets any
even call it swede, who knows?
this, place in a fridge and leave it marinate for a few hours or overnight if possible.
Serves 6
Preheat the oven to 160ºC.
Ingredients
Take the pork from the fridge and leave to come to room temperature.
for the pork 3 cloves of garlic, crushed
Place the pork in a tray, add the cider. Cover this with foil and cook for about 3 hours. Check this about half way and add a little more liquid if needed (water will do if you have no cider left).
1 tbsn. chili flakes 5-6 sage leaves finely chopped attention. It doesn’t even get called by its proper name. We all call them turnips when in fact their real name is swede.
sea salt
500ml cider
Regardless of what you call it, I would guess that not too many people ever get excited about them.
for the swede
While we all may have had them mashed, try roasting them and you will find a sweeter flavour. Add chilli or sage and you will bring it to a new level.
olive oil
For this recipe I have sneaked it under a delicious slow cooked pork belly.
2-3 sage leaves finely chopped
Your butcher will get you pork belly but give them a few days’ notice. If you can’t get pork belly this will work well with pork shoulder (you may have to cook it for another hour or so depending on the size). Give this a go, you may be converted, you may
At this stage you can prepare the swede, add the swede to a large pot of boiling salted water. Cook it for about 6-8 minutes. Remove from the water and allow it to drain.
1.5kg pork belly with skin on
When the pork has cooked for 3 hours remove it from the oven, remove the foil and carefully lift the pork from the tray.
1 large swede, peeled and cut into large slices
Turn the oven up to 190ºC.
1 clove of garlic, crushed
Add the swede to the tray that the pork was cooking on, add a little oil, garlic, chili and sage. Season with salt and pepper. Place the pork on top. Put this back in the oven and cook for about half an hour. This will help to crisp the pork and give the swede a sweeter flavour.
1 tsp. chili flakes
sea salt and pepper Method In a small bowl, add the crushed garlic, chili flakes, sage and a pinch of sea salt, mix this well. Score the skin on the pork belly, rub the mixture all over the pork belly and make sure it is rubbed into where you scored the skin. Cover
Fiach Byrne RIP
Remove from the oven and allow the pork to rest before serving. Bain taitneamh as!!!
A Ghost in the Throat le
Co Kildare
Doireann Ní Ghríofa
On Fiach's first anniversary (27th August 2019), his wife Caitriona, daughters Meadhbh and Hannah and son Odhran would especially like to thank everyone in Co Kerry and Co Cork who sympathised and supported us following our sad loss.
Tramp Press
Thanks to all who travelled long distances to be with us in our home, attended the removal, the funeral mass, sent mass cards and messages of sympathy as well as those who made charitable donations. We would also like to thank especially those that assisted in the preparation of the funeral mass. As it would not be possible to thank everyone individually, please accept this acknowledgement as an expression of our deepest gratitude and appreciation. Ar dheis Dé go raibh a anam.
Kerry ILFA Friendship Golf Classic There are still places available for teams to enter the Golf Classic (four ball singles) in aid of the Irish Lung Fibrosis Association and the Kerry Hospice Foundation which is to take place at Beaufort Golf Club on October 3rd. Please contact John on 087 2809801 or Gerry at gerryredican@gmail.com for further details.
foilsithe ag
‘When we first met, I was a child, and she had been dead for centuries. I am eleven, a dark-haired child given to staring out the window. Her voice makes it 1773, a fine day in May, and puts English soldiers crouching in ambush; I add ditch-water to drench their knees. Their muskets point towards a young man who is falling from his saddle in slow, slow motion. A woman hurries in and kneels over him, her voice rising in an antique formula of breath and syllable the teacher calls a caoineadh, a keen to lament the dead. A true original, this stunning prose debut by Doireann Ní Ghríofa weaves two stories together. In the 1700s, an Irish noblewoman, on discovering her husband has been murdered, drinks handfuls of his blood and composes an extraordinary poem that reaches across the centuries to another poet. In the present day, a young mother narrowly avoids tragedy in her own life. On encountering the poem, she becomes obsessed with finding out the rest of the story. Doireann Ní Ghríofa has sculpted a fluid hybrid of essay and autofiction to explore the ways in which a life can be changed in response to the discovery of another’s - in this case, Eibhlín Dhubh Ní Chonaill’s Caoineadh Airt Uí Laoghaire, famously referred to by Peter Levi as ‘the greatest poem written in either Ireland or Britain during the eighteenth century.’ A devastating and timeless tale about finding your voice by freeing another’s.’ - Tramp Press
An Café Liteartha Bóthar an Dadhgaide, Daingean Uí Chúis Siopa Leabhar an Daingin ó 1979 West Kerry Live 29
