Tuesday 24 April 2018

Fashionable feast


Daniel Holfeld's Moroccan eggs tagine feast
Daniel Holfeld's Moroccan eggs tagine feast
Daniel Holfeld
Stylist Roxanne Parker
Roxanne parker's Stuffed Pork Fillet with Apple, bacon and walnuts on a bed of sweet potato puree served with a trio of Autumnal vegetables.

We took our fashion theme to the kitchen and asked three talented creatives in the industry to share their favourite recipes with us

Photographer Daniel Holfeld's Moroccan eggs tagine feast

'I first tried Shakshouka while on location in Morocco. I was shooting a celebrity cover story in a remote desert camp. It was an early call time and after a long drive into the heart of the desert, our mouths watered when our friendly host served us Shakshouka.

Since then my version has become a staple at home for a lazy Sunday morning or, if you're making brunch for your friends, you can double up on the ingredients. You can't really go wrong with it, I like to add chorizo, other additions could include chilli paste, yoghurt or bacon.

I like to use a tagine and I recommend the Emile Henry brand. This meal can also be made on a cast-iron pan with a lid. I like to be quite heavy-handed with my spices too.

Serves 2


1 tsp olive oil

1 large onion, diced

4 cloves garlic

2 red peppers, diced

3 large tomatoes, peeled and diced

100g chorizo, diced

1 level tsp ground cumin

1 level tsp Ras El Hanout

Salt and pepper, to flavour

4 large eggs

Pinch chopped parsley

Pinch coarsely grated parmesan


Preheat your oven to 200°C while you prepare the base ingredients. In a separate large pan heat a tablespoon of olive oil. Once hot, add the onions and garlic until golden (using a lid here helps to keep them moist and flavoursome).

Once cooked, add the peppers, tomatoes and chorizo together with your spices. Stir it all around so it's evenly mixed, replace the lid and simmer until your vegetables are soft - approx 15 minutes.

When ready, transfer the contents into the base of your tagine. At this point I like to add freshly ground salt and pepper.

Using the reverse side of tablespoon, create wells in the vegetable sauce. Gently crack an egg into each well, place the tagine lid on the base and place in the oven to cook for 20 minutes.

Once cooked, remove from oven and sprinkle your parsley and Parmesan on top. Your Moroccan eggs are now ready to serve.

* Daniel fell in love with Morocco so much, he started the lifestyle brand dar-Sol.com, with a store in Cabinteely "to capture the essence of global travelling" and bring a carefully curated selection of Daniel's photography with authentic, handmade leather work, ceramics and interiors with Eastern and Mediterranean influences.

Stylist Roxanne Parker's Stuffed Organic Pork Fillet with Apple, bacon and walnuts and trio of Autumnal vegetables

Roxanne parker's Stuffed Pork Fillet with Apple, bacon and walnuts on a bed of sweet potato puree served with a trio of Autumnal vegetables.

This meal of organic Irish pork stuffed with apples and sage from the garden is celebration of Irish autumnal flavours. Apples are in abundance in my garden right now and I served the pork with organic vegetables picked straight from the vegetable beds.

Serves 6


6 medium-sized sweet potatoes

2 pork steak fillets

2 tbsp butter

Fresh sage leaves to garnish

Salt and freshly ground black pepper

For the stuffing:

50g breadcrumbs

50g walnut halves

50g brown capped or button mushrooms

1 small onion

2 cloves garlic

1 dessert apple

1 tbsp butter

75g smoked bacon lardons

1 tbsp fresh sage leaves, chopped

For the red cabbage:

2 small dessert apples

1 head red cabbage

25g butter

100ml red wine

For the Brussel sprouts:

600g Brussel sprouts (2 nets)

200ml boiling water

1 organic chicken stock cube (I used Kallo organic chicken stock cube, or you can substitute the water and stock cube for homemade chicken stock if available)

50g butter

For the cauliflower & broccoli mix:

600g mixed of either purple sprouted broccoli, tender steam broccoli and sweet sprouting cauliflower

1 tbsp extra virgin olive oil

1 clove garlic


Preheat oven to 180°C/350°F/gas mark 4. Scrub clean sweet potatoes, spike with a sharp knife and place in the oven on a wire tray to roast. These will take around 1.5 hours so should be ready at the same time as the pork. to make teh stuffing, put slices of bread in a food processor and pulse until you have fine breadcrumbs. Place in a bowl to one side. Put the walnuts into the food processor, pulse, and add to the breadcrumbs. Next pulse the mushrooms until very finely chopped but not puréed. Finely chop the onion and crush the garlic. Core and finely chop the apple. In a large frying pan, melt the tablespoon of butter and add the onion and garlic and soften until golden but not coloured.

Now add the bacon lardons and apple and cook for another 2 minutes. Add the minced mushrooms to the onion, apple and bacon mixture and cook for another 5 minutes, stirring all the time. Turn off the heat and add the breadcrumbs, chopped walnuts and sage leaves, salt and black pepper. Put the stuffing to one side to cool.

Next prepare the cabbage. Take your remaining apples, remove the cores and put through the grater blade of the food processor. Half the red cabbage and remove the core. Cut into eighths and feed through the grating blade of a food processor. Melt the butter in a large pot, add the red cabbage and apple and season. Add the red wine, put on the lid of the pot and cook over a low heat for an hour, stirring from time to time.

Prepare the pork steak by running a sharp knife down the middle, being careful not to cut right through so it sits flat. Place a sheet of cling film on top of each fillet and roll flat with a rolling pin. Season the flattened pork fillet with salt and black pepper. Place another large sheet of cling film on a flat surface and place the flattened pork steak on top. Cover the fillet with half of the cooled stuffing, pressing it into the fillet. Be careful not to over-stuff the fillet. Tightly roll the pork fillets up with cling film. Place in the fridge for 15 minutes to firm up and then remove. Carefully cut the cling film off. Rub butter into the fillets and season. Using cotton string, tie up each fillet at regular intervals. Place in a hot oven and roast for an hour at 180°C.

Next tail the sprouts, remove the outer leaves and feed them through the grating blade of the food processor. Dissolve the chicken stock cube in 200ml of boiling water. Add the grated sprouts, butter and stock to a large frying pan and season. When the pork fillets are ready, remove from the oven, cover with foil and leave to rest for 10 minutes. Now turn on the sprouts to cook, stirring until the butter melts, then leave to simmer for 10 minutes, covered with a lid.

Finally, pan-fry the broccoli and cauliflower in olive oil with a clove of crushed garlic.

Stirring regularly, they will take 10 minutes and should be slightly golden. Season with salt and freshly-ground black pepper.

Turn off the red cabbage. Remove the sweet potatoes from the oven, cut in half, scoop the flesh away from the skins and mash. Plate up with the cabbage, sprouts and stalks of broccoli/cauliflower. Place slices of stuffed pork on top of sweet potato and garnish with fresh sage leaves. Add the cabbage and sprouts to each place. Add the broccoli/cauliflower and serve.

Fashion designer Helen Steele's Crispy Duck Pancakes

"We live on the Silverhill Duck Farm in Emyvale, Co Monaghan and this recipe is my alternative to the traditional crispy Peking duck with pancakes. It is a firm favourite with my children. Serves 4


Half a boneless duck

1 cucumber

1 avocado

1 scotch bonnet chilli

Handful of coriander

1 packet of Peking duck-style pancakes


Start by taking the duck out of the wrapping and then pan fry the duck, skin down, to bring all of the juices to the top of the skin. Then put the duck in the oven on a grill with a baking tray below to catch the fat which you can store in the fridge and use on roast potatoes at a later stage.

Roast the duck in a conventional oven at 200°C for 20 minutes, until the skin is crispy. While the duck is cooking, chop your cucumber and avocado in half and then into strips.

Chop the chilli carefully, making sure to take out the seeds and finally, chop the coriander.

After 20 minutes, take the duck from the oven and place it on a chopping board. With a sharp knife, separate the skin from the duck meat. Chop up the skin into strips and shred the duck meat using two forks.

Place the duck meat and skin on a plate and on a separate plate place your cucumber, avocado, chilli, and coriander.

Heat the pancakes for 30 seconds in the microwave. We do it this way but they are just as nice not heated. Place all the dishes in the centre of the table. In our house we all just dig in and it's every man/woman/ child for themselves. However, with the chilli I suggest using a fork to place the chilli on the pancakes.

To assemble, place the pancake on your plate followed by duck skin, then duck meat, chilli, avocado, cucumber and coriander. Roll the pancake and enjoy.

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