Sunday Kitchen: Piece of hake

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

Seared Hake with Beurre Noisette

One Pan Pork Chops

CALLING all meat and fish lovers: I’ve got two great dinner recipes you simply must try this week. My first recipe is melt-in-the-mouth hake with a delicious beurre noisette, otherwise known as brown butter, although cod or any other fish will work just as well. The secret to this dish is keeping the pan at a medium heat to allow the hake to gently colour and the butter to foam. Meanwhile, perfectly cooked beurre noisette — which literally translates to ‘hazelnut butter’ — should have a subtle nutty flavour as the butter caramelises. The French sauce balances the acidity of lemon and capers in the dish ideally. My next recipe, a one-pot pork wonder, makes a tasty weekday dinner in under half an hour. The trick here is to take the time to sear the chops fully on a sizzling pan, for gorgeous flavour without the hard work. Impatience will only lead to pale, unappetising-looking pork. You can also add a little butter to the pan during cooking to ramp up the flavour even more. We’re lucky here at Dunbrody to have lots of great local butchers, but when buying pork look out for the Bord Bia quality mark. Happy cooking, Kevin


Ingredients (serves 4): ■ 50g plain flour ■ 80g butter ■ 1 tbsp sunflower oil ■ 4 x 150g hake fillet ■ 1 lemon, juice ■ 3 tbsp capers

■ 100g croutons ■ 2 tbsp tarragon leaves, chopped ■ 1 tbsp flat leaf parsley, finely chopped ■ 2 onions, sliced ■ 1 garlic clove, crushed ■ Salt and black pepper

Method: 1. Season the flour with some salt and black pepper, then spread it out on a dinner plate. 2. Coat both sides of the hake in the flour and pat gently to remove any excess. 3. Melt 50g butter and the sunflower oil in a large non-stick frying pan. Add the fish and cook over low/medium heat for about 3-5 minutes. 4. Carefully turn the fillets and add the rest of the butter to the pan. Cover with a lid to prevent over-browning and cook for a further 3 minutes. 5. Once the fish is almost cooked, remove the lid. Add the onions and garlic to the pan and cook for another 2 minutes until softened. 6. When the butter starts to colour, add the rinsed capers and lemon juice and stir well. Adjust the seasoning if required. 7. Next, add the toasted croutons to the pan and toss in the sauce to coat. Sprinkle in the tarragon and parsley. 8. Remove from the heat and serve the hake immediately drizzled with some beurre noisette and accompanied by your favourite side dishes

One Pan Pork Chops


Ingredients (serves 4):

■ 4 pork chops, on the bone ■ 2 tbsp oil ■ 1 onion, sliced ■ 4 garlic cloves, chopped ■ 2 tsp fresh thyme, chopped ■ 1 sprig rosemary ■ 8 baby potatoes, halved ■ 60g butter ■ 40g baby spinach leaves ■ 2 tbsp fermented garlic honey (see top tip) ■ Salt and pepper

Method: 1. Place the baby potatoes in a saucepan and cover with water. Season with salt and pepper. 2. Cover with a lid and bring to the boil over high heat. Reduce the heat and simmer for 15-20 minutes until the potatoes are cooked through. 3. Drain and cut the potatoes in half. Set aside until needed. 4. Heat the oil in a sauté pan over medium heat. Add the pork chops and sear for about 5 minutes, depending on the thickness, until well coloured. 5. Then turn the chops and add the onion, garlic, cooked potatoes, thyme, and rosemary to the pan. Season with salt and pepper. 6. Add the butter and cook for a further 5 minutes or so, or until the chops are fully cooked. 7. Baste the meat and vegetables with the butter and stir from time to time. 8. Once cooked, drizzle the chops with a little homemade fermented garlic honey. 9. Add the spinach and toss to wilt for a minute before serving in the pan to be shared at the table.


IN my pork chop recipe below, I’m using a delicious homemade product called fermented garlic honey. You’ll need a jar of local honey and 4-6 good quality garlic cloves. Simply crush the cloves slightly and place them a three-quarter full jar of honey. Then let the honey ferment for 7-9 days at room temperature. Remember to shake the jar once a day, opening it to release any fermentation gases. Once the bubbling stops and the honey becomes runnier, it’s ready. Store in the fridge for 6-8 months.

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