A cut above
Published 13/01/2013 | 06:00
A good shoulder of pork will make a mouthwatering meal, says Neven Maguire
Hello from sunny Florida. January is my summer holiday, as it is for a lot of chefs, and my family and I are enjoying every minute of the last few days here before settling back to work in Blacklion.
I have been lucky enough to be invited to New York and Washington to cook over the years, often with Bord Bia. Americans love our beef and fish, and particularly our smoked salmon. They also adore Kerrygold.
I was delighted to be invited to cook at the James Beard Foundation in New York, and several of the team came. James Beard was a chef and food writer who brought French cooking to middle-class America. He is seen as the big influence in establishing a gourmet food identity in the US.
Good meals begin with good in-gredients. Shoulder of pork is often described as a cheap cut, and I dislike that word. If the farmer has done his work and the butcher has prepared it well, what you are buying is good meat at the right price.
Shoulder of pork has great flavour and will melt in your mouth.
Likewise, posset of lemon is a quick, delicious pudding. It will keep for a day in the fridge. I often serve it with poached raspberries and it is delicious with roasted plums.
Neven's latest book, 'The MacNean Restaurant Cookbook' is published by Gill & Macmillan. See nevenmaguire.com
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