Clonmany Agricultural Show Demonstration

Place the nectarine in a bowl and drizzle 2 tbsp olive oil. Set aside for 2-5 minutes to lightly infuse the flavour.

Preheat a sauté pan over medium heat.

Place the bacon pieces and chicken thighs pieces in the pan and cook for 2 minutes or so until coloured and just cooked. ( the chicken sliced very thinly will cook very quickly)

Add the nectarine pieces and continue to cook to allow some colour on the nectarines. Remove from the heat and set aside.

In the meantime, in a second bowl, combine the honey, orange juice, 2 tbsp. balsamic vinegar, extra virgin olive oil with salt and pepper until combined.

Toss in the tomatoes, and red onion, cheese, salad leaves.

Transfer the chicken and nectarine into the bowl with the cherry tomatoes. Toss once more and serve immediately for best flavour.

First, Place the potatoes in a saucepan and add salt and rosemary. Cover with water.

Place over medium heat, and bring to the boil. Simmer for 25-35 minutes until cooked through. Remove from the heat, drain and set aside.

Next, prepare the gremolata. Chopped 2 cloves garlic, parsley, lemon segments and place in a small bowl with salt and pepper and stir to combine. Add some olive oil if desired and toss once more to combine. It should be a coarse texture. Keep aside covered until needed.

Once the potatoes are cool enough, cut the potatoes into wedges or thick slices.

In a sauté pan, over high heat, pour some oil and half of the butter butter. Add the potatoes, black pudding, onion, 1 clove garlic, and more fresh herbs.

Over moderate heat, cook 8-10 minutes covered with a lid for the first 5 minutes, to help cook the potatoes faster.

Shake the pan every so often to have the uniform colouration. Check the seasoning.

Keep them warm while searing the beef.

Preheat a griddle pan over medium high heat.

Brush the steaks with a little oil on both sides and season with some salt and pepper.

Add the steaks on the griddle pan and do not move for at least 2 minutes or until the edges are caramelised.

Turn the steaks over and cook for a further 2 minutes for rare.

On the griddle pan, add the rest of the butter and last clove of garlic to the pan and let it foam, while basting the steak using a spoon.

Remove from the pan onto a serving board and leave aside for a minute or so to rest.

Carve against to grain each steak and drizzle over the gremolata dressing with the potatoes.

Preheat oven to 160°C.

Place the flour, porridge, brown sugar, caster sugar, butter in a large bowl and mix well to combine. Press half the crumble mixture into the base of the traybake.

Add the berries then top with the rest of crumble mixture and bake in the oven for 35–40 minutes or until golden brown.

Remove from the oven and allow to cool in the traybake.

Dust with icing sugar and cut into slices. Enjoy with some whipped cream within a few days and store in a thigh container in the fridge.

Preheat the oven to 200°C/400F/Gas Mark 6. Place the tomatoes on the vine and garlic in a large roasting pan, drizzle with 2 tablespoon olive oil. Season with salt and pepper and roast in the oven for 25-35 minutes or until the tomatoes are coloured and the skin breaks. Remove from the oven and leave to cool slightly.

Squeeze the roasted garlic from its skin and remove the vine from the tomatoes.

Place the garlic flesh and roasted tomatoes into a large pan, add the gin, stock, sugar. Blend with a handheld blender until smooth, then add enough of cream to enrich the flavours. Check the seasoning and serve immediately with a dollop of crème fraîche in each serving plates.

Warm up the mash potato and keep warm aside.

Heat the oil and half of butter in a sauté pan over a medium/ high heat, drizzle a little oil and add the chicken pieces. Brown for 45-60 seconds until lightly coloured.

Next, add the onions and mushrooms and cook for 2-4 minutes until browned.

if using brandy, flambee the meat and vegetables by pouring the brandy carefully and then ignite.

When the flame dies down, add the stock, mustard, smoked paprika, salt and pepper.

Pour in enough cream at the stage.

Gently Scrape the base of the pan with a spatula to release all the bits that may have attached earlier and simmer for another 3-4 minutes until warmed through.

Remove from the heat and stir in the gherkins and herbs to just warm them through.

Check the seasoning and serve immediately with the mash potatoes, or alternatively with some rice depending on your preference.

Preheat the oven to 180°C.

Line a baking sheet with parchment paper.

In a bowl, place the berries pieces with the sugar, corn flour. Toss to coat the fruits once or twice.

On a lightly floured work surface, roll the pastry into an approximate circle or square about 20cm in diameter or size and 2mm thick.

Pour the fruit mixture over the pastry.

Tidy the pastry edges over the fruits if needed and brush the edges with egg wash.

Sprinkle the pistachios over the tart.

Place in the oven for 25 – 35 minutes until golden brown and the fruits are bubbling.

Remove from the oven, serve warm or at room temperature with a dusting of icing sugar.