welcome to hungry for travel on carol yelverton it's green it's lost and sometimes just downright mysterious today we're exploring the aisle and the food of ireland both festivals are fantastic they say there's a festival for everything in ireland i think that's true our lead is also in the midst of an incredible food renaissance right now it's a mixture of inspired fine dining and a deep commitment to farm to table cooking no meat meal is one of the top chefs in ireland he comes from a place called for mana and it's there that he's going to take us on the food journey showing us the farm to table movement and how it aspires fine dining all locally s interacting with the guests is one of the things i enjoy most about what i do a more often than not they trust my recommendation and one of my favorite things about good is that it's all  sharing sharing the flavors together and sharing in the experience beautiful beautiful food and such inspired cooking it's really fun and it's great to think about the fact that we can do that kind of cooking ourselves we also know there's always going to be corned beef and cabbage and all the irish favorites that we love but we can also look at i was cooking in terms of a really fresh approach to food to using vegetables and to creating dishes that have just brilliant bursts of flavor so i'm going to take an irish stew which is traditionally a lamb stew and i'm going to lighten it up with a lot of vegetables and i'm going to use pork pork shoulder instead of lamb because it's going to be lighter and work with the vegetables really really well so what i did before hand is i saute bacon in this pan i took the bacon out crumbled it and save it for the topping and then i took most of the bacon fat out because that's really going to be too heavy and it's going to interfere with the flavors of the fresh food fresh vegetables that we want to use then i dredge some pork shoulder pieces in flour and salt and now i just add it in she might pay having this is how we're going to get our stew really going here so we've got a lot of pork about two pounds of pork and two that and i have more in here but i'm just going to move in so i can show you guys what else i have got a mix of vegetables here and it's a really wonderful mix i have onion i have celery carrots potatoes and you know what i've even got parsnips in here addition i've also got a lot of celery in here and these are all foods that are very much part of ireland they're part of the cooking there the vegetables that you find there i'm also adding something again you may not know grows in ireland but mushrooms are very prevalent there and the mushrooms i put into this irish pork insider stew that i'm going to make are really going to balance with the poor they're going to balance with the cider that i'm going to put in and leave they're just going to create a really real a nice beautiful smell aroma and taste all together so i put in some cider i'm not going to put too much cider and i'm also going to take vegetable broth again i want to highlight the vegetables rather than the meat so i'm going to just poor that in case i want to fill it to the top and then i'm going to let that cook down for a while i'm also going to add some garlic i can't forget the garlic so i've got about how it's a teaspoon so of garlic i'm going to put in here and scarlet so that's in there so that's all going to start to cook together and really really great way and put time in this and time is one of those great herbs you can just kind of see just pull it right off the stab and get it right in there you just don't want to stand but have the pieces so i've got all those ingredients going i've also got some salt and pepper and then i added here salt is over here so we'll add that all in together and then we're going to let that cook and just really come together in a lovely way and it's going to taste fantastic so when i'm ready to serve it what i do is i just put it in dish and i have gone to shit it's got the bacon can see the peas are here and i put some chopped bezel on top because it just gives it a really nice color and look and taste and i love to serve harvest course ground mustard so it's even coarser grind then you normally find it's kind of a new product it's a perfectly with this it just goes with it so well so when i taste it which i'm excited to do it's so good it's got to the cider we taste the pork is so tender and soft in the vegetables are wonderfully all kind of come together in this nice way everything's melded together it's much lighter it's not as meat heavy it's a lot more vegetable hav it's fantastic when i do this little test recipe at home i'm going to tell you my husband had two bowls so i'm feeling like we have a hit on our hands here well as you can imagine food and cooking are prevalent all over ireland and people are going on food tours and cooking tours like you wouldn't believe there's a number of food trails that you can find in different cities around ireland here's a look at what happens on the dublin food trail gallagher demonstrated the art of making boxed a simple combination of grated and mashed potatoes flour and milk which is then fry as well as the proper method of opening an oyster so we just need to run  variety of irish while we're also trained of course in the arts of cider beer and spirits things like that this is a really exciting time for ireland because it's a revolution that's literally what it is cider beer and whiskey it's now have just absolutely that looks really really good you know if you can't make it to ireland we do have some irish food that we can get locally that can help us to make some beautifully irish inspired dishes one of them is dairy dairy is so important in ireland you know the the rain the mist the whole quiet there the soil creates those beautiful green rolling pastures that we see in pictures and of course the dairy cows are munching on that and the milk that they are producing is sweet and rich and cream or it's just really really special and so we end up with things like i wish butter that are phenomenal and they had such a different and low and intense flavor to the food but intense and in gentle kind of a creamy dairy way they're so wonderful and then you amazing right now i have skellig cheese which is a type of dublin dubliner chatter and it's really really good for cooking so i'm going to use that in our recipe that we're going to do in just a second but first i want to talk about celtic sea salt because it's very different from any other sea salt  amazing what happens is that the salt that's produced in ireland celtic sea salt stays in salt water longer so more minerals form the net so it's got a more briny flavor so you use it differently seasoned differently with it but the flavor it gives is just unbelievable and i love love love to cook with it so i'm going to make a dish today that is going to incorporate all these elements and of course it's our land and we love potatoes and irish potatoes and all kinds of forms are some of our favorites so today i've got a recipe that's going to incorporate all these ingredients all together so i have butter in a pan and i'm using about a third of a cup of butter i know some of you would like to use maybe a half a cup of butter or a stick of butter just the whole thing go ahead if you want to do that that's fine i just i'm looking for a lighter approach so i've got sunflower oil which i really love to cook with it's light it does just great great work in terms of browning the potatoes and it just adds like a nice little flavor it doesn't get in the way put them on towels to dry because one thing that's really important in terms of cooking potatoes is that they're dry you don't want them really wet or you're going to you're kind of going to be combating all the moisture in there so i've got my pan going with the oil in the butter sand and we're going to let them cook until they are brown on one side and don't overload the pan too because then what happens is the browning won't take place so be really careful about that so let these go for you know maybe eight minutes on a maybe a medium heat maybe medium high depending on the burner i think i'll add a little celtic sea salt because it's delicious so i throw some of that in there and i've got a really really good garlic i'm going to put i again and i want to show you i found this beautiful garlic in the market and you can see it's purple it's a different color it's not the white garlic that you usually get what's important about this is that it's right when you see this kind of purple bald you know that you've got  really ripe garlic and it's going to have a lot of flavor so when you see the purple garlic in the pile scoop them up because that's the kind you watch so i know we got really really good girls going in here so after the tails of brown and then i've kind of tossed them and everything's browning on all sides and i think we're almost done and i'm going to put in actually two cloves of garlic i know it sounds like a lot but it just makes this dish so delicious that it's unbelievable so i put that in and i let that just cook around a couple of minutes and then i'm going to do something that the irish love to do and that's chives to potatoes so i've got a lot of chives here we usually think about chives is kind of like a little garnish well i'm going to have to cut them so that's a lot now it cooks and infuses into the potatoes in a way that you really don't find it overwhelming at all but when you think about how much you're adding it it really is a lot so then i love that cook down and when that looks like it's all done and all set of them and some of this beautiful cheese to the top what i like to do is to take breadcrumbs because they help to kind of just absorb a lot of the things that are going on in the panic i give it and ice kind of interesting sparkle and then i put the cheese on top that melts and it's really just gorgeous and then i just let go it's probably about a cup of cheese and i let that just kind of melt in and cook and then when i'm done i have a finished product here i can show you i've added a little chopped parsley and i put in more cheese on the top because the dish is hot this is going to melt in a kind of  just another layer of cheese which why not it's cheese and we love it it's delicious and so then i just let that all sitting together there and you know people love this they are going to eat this up it's totally totally delicious i've made a small portion if you have a crowd you probably want to use a bigger pan so it's awesome so i hope you enjoy it you know i just want to tell you too about northern ireland in belfast there's a long history of making beautiful chocolate and of course whisky and these are all traditions that ha really become new again at the hands of some very very talented food and reconciliation what a wonderful way to end our sorrow thanks so much for being with us we appreciate your time i'm carol yelverton and until i see you again stay hungry for travel