While many readers planned St Patrick's Day parties featuring a "traditional" corned beef ad cabbage dinner, there is nothing authentic about it. They don't eat corned beef in Ireland.
As legend has it, the American tradition of eating corned beef and cabbage actually started in New York City It is reported that Irish immigrants living on the Lower East Side in the early 1900s substituted corned beef for their traditional dish of Irish bacon, in order to save money.
According to Dublin born chef and restaurateur, Martin Doyle, Irish cuisine is inspired by the bounty of the land and sea and features plenty of fresh fish and vegetables. Doyle is out to dispel the myth of heavy, boring Irish food with contemporary Irish fare that will leave taste buds tingling for more.Classically trained at The Dublin College of Catering, Martin Doyle has spent the past ten years as the executive chef at such high-profile restaurants as The Red Eye Grill and Windows on the World in New York and Cutters in Philadelphia. Magners Original Cider is imported from Ireland, and is the only authentic Irish cider available in the U S.
STUFFED PORK LOIN WITH APRICOTS, LEEK AND APPLE COMPOTE WITH MAGNERS CIDER REDUCTION SAUCE
1lb boneless pork loin
1/2 cup dried apricots
3 leeks (white only)
2 Granny Smith Apples
6oz Magners cider
1 Cup veal stock (may be substituted with pork gravy mix)
4 TBL butter
1 TBL heavy cream
Seasoning Mix:
1 tsp salt
1/2 tsp pepper
1/2 tsp chopped garlic
1/4 tsp fennel seed oil (to wet)
1. Make incision in center of pork and stuff with apricots. Season with seasoning mix. Roast in preheated 375" oven until internal temperature of 165" is reached. Let rest For 10 minutes.
2. Peel and cut apples into 8 pieces and sautee until tender in 1 tablespoon of butter.
3. Cut leek finely across and wash. In a separate pan, melt 1 tablespoon of butter, add reeks and cook very slowly until tender. Add cream and reduce. When cream has thickened add sauteed apple and toss gently.
4. In the same pan that the pork was roasted, (discard oil), add cider and reduce. Add veal stock or pork gravy mix and reduce to desired consistency. Whisk in remaining butter. Season to taste with salt and pepper.
To Plate: Spoon leeks and apples in the center of the plate. Slice two medallions of pork, 1 inch thick, and place side by side leaning on leaks and apples.
Sauce and serve.
