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Pulling out all the chops for supper

Kevin Dundon, The Dunbrody House’s star chef shares his favourite recipes

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Grilled Pork Chops with Mushroom and Apple

Grilled Pork Chops with Mushroom and Apple

Banoffee Pie

Banoffee Pie

FancyFungi

FancyFungi

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Grilled Pork Chops with Mushroom and Apple

MY pork chops with mushroom and apple are a wonderful recipe for autumn. Firstly, if you are foraging for wild or forest mushrooms, be careful. Use a guide book or go with someone who knows what they’re doing. They are best eaten on the day they are picked, but if you need to store them, place in a paper bag and leave in the salad compartment of the fridge. I like to use a pastry brush to clean my mushrooms as they don’t respond well to washing. Check each mushroom for insects or slugs and discard any that are damaged. Meanwhile, I always get the pork chops from our local butcher. Then we have banoffee pie — a classic dessert. With a thick layer of biscuit smothered in golden caramel, topped with sliced bananas and freshly whipped cream, what’s not to love? Banoffee pie is simple and easy to prepare. I am using the ready caramel condensed milk, which, for a few extra cents, saves you the five hours of slow boiling the tins — and the risk they’ll explode all over the kitchen walls! Typically, the sliced banana is placed over the caramel, but you can also make a chunky banana compote to add more fruit. I like to add a spoon of cream cheese to the cream to help create better hold and add a refreshing flavour. You could choose to add some mascarpone if you prefer. Either way, it’s absolutely delicious — and I’m sure the whole family will love this pie.


Happy cooking,
Kevin

GRILLED PORK CHOPS WITH MUSHROOM AND APPLE

Ingredients: (Serves 4):

■ 4 Irish pork chops
■ 4 tbsp oil
■ 2 onions, quartered
■ 16 cooked baby potatoes, sliced
■ 1-2 apples, quartered
■ 100g chestnut mushrooms
■ 2 garlic cloves, chopped
■ 2 tbsp butter
■ Salt and pepper

Method:
1.
Drizzle 2 tbsp of olive oil on the pork chops. Sprinkle with salt and pepper and rub to ensure the whole surface is coated.
2. Pre-heat a griddle pan or sauté pan over medium/high heat and add the pork chops and onions. Season and leave to cook for 5-8 minutes, or until the chops are cooked through, turning only once.
3. In a second pan, over high heat, drizzle 2 tbsp olive oil and add the sliced cooked baby potatoes, apples, garlic and chestnut mushrooms. Season well.
4. Cook for 3-4 minutes until well coloured. Remove from the heat, add the butter and allow to foam.
5. Stir to coat the potato and mushroom mixture with the foaming butter.
6. Next, transfer the pork chops and onions into the second pan and brush with the foaming butter for added flavour.
7. Serve the chops immediately on a bed of the glazed potato and mushroom mixture.

BANOFFEE PIE

Ingredients (Serves 6):

■ 375g tin ready caramel condensed milk
■ 175g butter, melted
■ 300g digestive biscuits
■ 2-3 large bananas, sliced
■ 2 tbsp brown sugar
■ 250ml cream, whipped
■ 25g dark chocolate, grated

Method:
1. Grease an 8-inch loose bottom cake tin and line with baking parchment.
2. In a saucepan, melt the butter and set aside.
3. In a bowl, crush the biscuits into small pieces using your hands or a rolling pin and add the melted butter. Stir to combine and press the mixture into the lined cake tin.
4. Next, spread the ready caramel condensed milk over the prepared biscuit base.
5. Heat a saucepan or crepe pan over medium heat and sprinkle in the sugar. Add the bananas and caramelise for 2-3 minutes or until coloured on one side.
6. Remove from the heat and place the banana pieces over the caramel. Allow the banana to cool for five minutes, then pipe the freshly whipped cream on top.
7. Place in the fridge for at least two hours to set.
8. Transfer from the cake tin onto a serving platter and sprinkle with some grated dark chocolate.
9. Serve with a delicious Irish coffee.

TOP TIP: No mushroom to improve with these fancy fungi perfect with pork

An easier way to get great quality mushroom without the fear of picking the wrong one is to buy them from great local producers.

Here in wexford, we have Fancy Fungi, a family growing mushroom and suppling the hotel at Dunbrody for many years now. They have now started to sell there delicious production to the public and supermarket. They even have now an e-commerce website where you can buy fresh and wonderful quality mushroom directly send by post around Ireland!

Check them out at fancyfungi.ie

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