Oldcastle butchers – Hungry Breton

This is based on a stew Story

Junniper Berries & Gin — Juniper Berries & Gin

If I was to be asked about Irish Optimism, my left eyebrow would probably rise ½ an inch higher than it would normally sit. While my – normally placid – face would stare at my interlocutor, I would find very hard to swallow the fact that February 2nd is, to some, the beginning of springtime. I have, to my advantage, a strong case to present. Exhibit 1./ A giant poster of the Moon that saw me growing up. Exhibit2./ A light globe that has been at my bedside table for the best part of my youth… Exhibit3/. The fact that there is still a lot of snow on my townland and that the lovely lady from RTE TV Irish weather forecast, warned us that our area could reach a possible- 8c tonight; With a potential risk of snow. Call me weird, but when it comes to Spring, I am more of a March 20th kinda guy.

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Last Saturday, I visited my local butchers, like a modern yet nonchalant hunter and gatherer, I was getting my weekly food shopping of course, but also having an opportunity – an excuse – for a bit of craíc and banter, a chance to catch up with the local news (some might call it “gossip”, but I will not lower myself to that level… Anyway, keep that for yourself, I’ll tell you later…).
I got taken by their latest creation, a Pork and Apple burger. I didn’t want to just put it in a bun; after all, a lot of effort went into designing this dish. The previous night I had made some lovely mash potatoes, with some grated Coolea cheese from Cork, a two year old Irish Gouda if you prefer, sweet and parmesan like somewhat. That was half the battle…
For the sauce, I decided to do a creamy apple juice sauce. I had a small bottle of Karmine apple juice from Tipperary, “The Apple Farm”. It is sweet with a hint of tart, perfect for a family dish like this; its execution is actually quite easy, just a bit of preparation will go a long way. It is also a great wink to both Brittany and Ireland: they love their apples, in whichever form they come into. Pictures and recipes below.

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