Neven's Irish Food Trails 2018 Part 1 Episode 7 Part 1
Neven begins this week’s Food Trail with a hearty Irish breakfast in Knocknagashel, Co. Kerry home of pork producers Truly Irish. Mike McAuliffe, CEO cooks up the company’s bacon and sausages for Neven, and takes him on a tour of the farm where innovative techniques such as “Freedom farrowing” and seaweed based supplements are used to enhance the quality of the meat.
Curious to discover more about seaweed, Neven travels on to Derrynane on the stunning Co. Kerry coast to meet John Fitzgerald a seaweed “grazer” and expert. John takes Neven for a walk along the beach to gather the abundant varieties of seaweed and learn first-hand about this nutritious, native Irish food.
Heading north, Neven calls in to the Guinness Store House in Dublin. As a chef, Neven is always keen to find the best pairings of craft beer and food. He meets Guinness Beer Specialist Kevin Egan to learn the expert techniques used in matching stout with oysters and some other more surprising foods. Staying at the Guinness Storehouse, Neven ventures into the kitchen to meet Chef Justin O’Connor who shows him how to make a dessert dish; Warm Guinness Chocolate Fondant.
Back at home in Blacklion, Co. Cavan, Neven creates an original recipe: Cider Braised Pork Belly.
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4 EASY Air Fryer Recipes → Make These FIRST!
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⭕ Brown Sugar Spiced Pork Tenderloin
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
1 cup brown sugar
2 tbsp minced garlic cloves
2 pork tenderloins
400˚F/200˚C for 10 minutes. Flip tenderloin, then cook another 5-10 minutes, until internal temperature reaches 145˚F/63˚C
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⭕ Roasted Peppers and Onions
380˚F/193˚C for 1-15 minutes until veggies reach desired tenderness
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⭕ Roasted Ranch Potatoes
1 part potatoes:1 part ranch seasoning. 1 chunks, soak pots, pat dry, oil, season, pan - 380˚F/193˚C for 10-15 min
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⭕ Bacon Wrapped Pineapple
secure w/ toothpicks - roll pineapple in brown sugar if you want to. 400˚F/200˚C for 10 min, rotate half way.
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⏱️TIMESTAMPS⏱️
0:00 EASY Air Fryer Recipes for Beginners
0:58 Brown Sugar Spiced Pork Tenderloin
2:37 Using the MEATER Bluetooth Thermometer
6:17 Taste Test
6:32 Air Fryer Vegetables
7:58 Taste Test
8:22 Roasted Ranch Potatoes
10:39 Taste Test
10:52 Bacon Wrapped Pineapple
11:50 Taste Test
12:21 Up Next
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7 MEALS for £45 - WEEK OF MEAL PREP DONE | EASY MEAL PREP YOUR FAMILY WILL LOVE | Kerry Whelpdale
Today I am sharing how I meal prep a whole week of meals for £45, At first this task can seem really daunting but I promise you, 1.5 hours of your time on one day, gives you SOO much more time off during the week!
I hope you enjoy this vide, let me know if you do and if you would like to see more of these :) Thank you as always for watching xxx
Products Mentioned:
Zip Lock Bags:
Glass Containers:
Hand Held Blitzer:
Pans I use:
Oven Dish Set:
Le Crust Pot:
MEALS & INGREDIENTS:
Vegetable Sauce (pasta sauce):
2 white onions, 6 garlic cloves, 2 peppers, 6 carrots, 1 jar slow roasted peppers, 2 tins chopped tomatoes, 3tsp mixed herbs, 2tsp rose harissa, 1tbsp sun dried tomato paste, 1tbsp tomato puree, salt & pepper, 500ml veg stock with 2 stock cubes.
Beef Mince: 1.5kg lean beef mince & 5 ladles of veg sauce
Shepherds Pie:
500g prepped beef mince , 1.5 packs croquettes, 100g grated cheese
-Oven bake for 40 minutes on 180C
Lasagna:
500g prepped beef mince (split over layers), lasagna sheets, 500g ricotta (split over layers), 100g grated cheese
-Oven bake for 50 minutes on 180C
Bolognese:
500g prepped beef mince, 1tsp marmite, 2tbsp soy sauce, 2tbsp Lea & Perrins. Serve with 100g spaghetti per person & parmesan to sprinkle on top
-Cook spaghetti for 10-12 minutes in boiling water and reheat sauce
Mixed Bean Pie:
2 tins mixed beans in spicy tomato sauce, 1 tin cannellini beans, 2 ladles veggie sauce, 1tbsp smoked paprika, pinch salt & pepper, 1/2 pack crumbled croquettes, 100g grated cheese
-Oven cook for 40 minutes on 180C
Thai Green Curry Paste (makes 2 portions):
1 white onion, 3 garlic cloves, 1 chilli (or more, depending how hot you want it!), 60g ginger, large handful coriander, 2tbsp lemongrass puree, 4 limes - juiced, 1tsp fish sauce, 1tbsp olive oil, salt & pepper
300g Diced chicken, 180g baby corn, 100g mongetout
-to cook, fry off paste to release the flavours, add in diced chicken and brown off, add 1 can coconut milk and 300g veg stock (1 stock cube)
-Serve with rice (1/2 cup per person) & mango chutney
Fajitas:
300g sliced chicken breast, 2 pepper, 1 red onion, 1 sachet fajita mix, wraps, sour cream, 1 mashed avocado, 3 large potatoes to make wedges, lettuce leaves
-Fry chicken until browned, add in peppers, onion & fajita mix and cook until softened. Cook wedges in air fryer for 25 minutes on 200C or in the oven for 45 minutes on 200C
Pork Burgers:
500g pork mince - if plain add 3tsp dried sage, salt & pepper
Serve with 1 burger bun each, grated cheese, mayo, wedges and salad on the side
-Air fry for 12 minutes on 180C or oven cook for 20 minutes on 180C
#WeekOfMeals #MealPrep #QuickCooking #KerryWhelpdale