To celebrate Northern Ireland’s Year of Food and Drink 2016, Tourism NI tasked Niall McKenna from James Street South in Belfast; Ian Orr from Browns Restaurant in Derry/ Londonderry; Kelan McMichael from Bull and Ram in Ballynahinch and Chris McGowan from Wine and Brine in Co Armagh to create Northern Irelands New Signature Dish. After much testing, collaboration and deliberation, the chefs produced a shortlist of three dishes before the winner was crowned.
I was introduced to the dish on a visit to Browns Restaurant in Derry, Londonderry when Chef Ian Orr created his version for a group of guests. I loved it and following our list, Shane Smith from Yes Chef Magazine, shared the recipe with me that he had featured in the magazine. I decided to make a version of it for my friends Teresa and Andy who were paying a visit to Eating Ideas Towers for a few days. I made some tweaks to it and I have to say, I was delighted with the results. It looked and tasted amazing and I can’t wait to make it again.
I have attached the official recipe in the pictures. In my version, i used a beef joint (thats what was in the freezer) I halved the quantities of the marinade as the joint wasn’t huge and instead of the beetroot and gremolata elements, I marinaded the beetroot and cooked as per the recipe before roasting with a selection of vegetables and serving with a potato gratin- yummy!
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