0:00:02 > 0:00:05- We're the Hairy Bikers! - And we're finding recipes to rev up your appetite.
0:00:05 > 0:00:11- We're riding county to county to discover, cook and enjoy the best of British. Come on!- Way-hey!
0:00:25 > 0:00:28We're here to define the true taste of Fermanagh.
0:00:46 > 0:00:48Hey, Dave. This looks like a good spot for a breather.
0:00:48 > 0:00:52- It is, isn't it? - Let's go for a dander.
0:00:52 > 0:00:54Cor, it's blowing a hooley.
0:00:54 > 0:00:57Isn't it just that? Smell that bracing air!
0:00:57 > 0:01:01- It gets rid of the cobwebs. - Northern Ireland, we've made it!
0:01:01 > 0:01:05It's County Fermanagh to be precise, and this is Ireland's great lake district.
0:01:05 > 0:01:09We're meant to call it a lough district here. L-O-U-G-H.
0:01:09 > 0:01:13This is Upper Lough Erne and this is Lower Lough Erne.
0:01:13 > 0:01:16We need to speak to people who know about Fermanagh.
0:01:16 > 0:01:19Let's go and see some folk. Come on.
0:01:22 > 0:01:25On our quest to define the true flavours of Fermanagh,
0:01:25 > 0:01:28we invade Crom Castle to cook up a real taste of the county.
0:01:28 > 0:01:32We cast off in search of the freshest wild brown trout possible.
0:01:32 > 0:01:38And we visit some castaway pigs that make for the tastiest bacon we've ever tried.
0:01:40 > 0:01:43And representing Fermanagh in a cook-off later is Noel McMeel.
0:01:43 > 0:01:47Will we be able to beat him using the county's finest ingredients?
0:01:52 > 0:01:55Isn't it lovely seeing water everywhere you go, Dave?
0:01:55 > 0:01:58County Fermanagh, it's Ireland's Lake District
0:01:58 > 0:02:01and Enniskillen is the biggest town in the county of Fermanagh.
0:02:01 > 0:02:04And you know, it's right in the middle of the county.
0:02:04 > 0:02:09Now, this should be good. But we're here to find out what excites the taste buds of the local people.
0:02:09 > 0:02:11What is Fermanagh on a plate?
0:02:11 > 0:02:15Fermanagh on a plate would be like my mother's home-made apple tart.
0:02:15 > 0:02:18- Right.- Right. - Her home-made soda bread...
0:02:18 > 0:02:21Fresh fish. Good wheaten bread.
0:02:21 > 0:02:23- Old wheaten bread...- Right.
0:02:23 > 0:02:25..and soda farls.
0:02:25 > 0:02:28'They could seem a favourite. Let's get stuck in and taste some.'
0:02:28 > 0:02:31This is wheaten bread here.
0:02:31 > 0:02:34Look at that. Ooh, yes.
0:02:34 > 0:02:36Is wheaten bread a soda bread?
0:02:36 > 0:02:41- It's a cross between a soda and a wheatmeal bread.- Right.
0:02:41 > 0:02:43It's a heavy loaf, isn't it?
0:02:43 > 0:02:44It is, but it's hand-made.
0:02:44 > 0:02:47Not chain-made. Everything's hand-mixed.
0:02:47 > 0:02:49Have a taste. That's so soft.
0:02:53 > 0:02:55That's the tastiest bread I've ever tasted.
0:02:55 > 0:02:57Oh, that is lovely.
0:02:57 > 0:02:59Oh, yes.
0:02:59 > 0:03:02Brian, which baking products are particular to Enniskillen?
0:03:02 > 0:03:05In different regions wheatens would vary. Same with the soda bread.
0:03:05 > 0:03:08Different people have different ways of baking it.
0:03:08 > 0:03:12- I think everything that you'd see here is particularly true for Fermanagh.- Yes.
0:03:15 > 0:03:17What to you is Fermanagh on a plate?
0:03:17 > 0:03:21Irish stew, because it's very easy to get good steak.
0:03:21 > 0:03:25We've got a lot of good butchers here. And I suppose potato bread.
0:03:25 > 0:03:28- Right.- Really? - It's known as boxty or potato bread.
0:03:28 > 0:03:30What's in boxty?
0:03:30 > 0:03:32Boxty. It's made of potatoes. You boil the potatoes...
0:03:32 > 0:03:35You grate raw potato and then you squeeze the starch out of it
0:03:35 > 0:03:38and you mix it with cooked potato.
0:03:38 > 0:03:40You could put spring onions in them if you wanted.
0:03:40 > 0:03:43..then, when they're ready, sliced and fried in a pan with bacon.
0:03:43 > 0:03:46- I'd do it at Halloween. I'd make boxty myself.
0:03:46 > 0:03:48- At Halloween?- Yes.- You'd eat it at Halloween?
0:03:48 > 0:03:53'I'm sure the local deli would be able to tell us more about boxty and other Fermanagh favourites.'
0:03:53 > 0:03:58This is something that grows locally, especially in season at the moment is the wild garlic leaves.
0:03:58 > 0:04:04- Right.- You don't use the bulb or the flower. You just pull the leaves away.- Did you pick this yourself?
0:04:04 > 0:04:07We did indeed. We've made a vegetable stock with this,
0:04:07 > 0:04:09pared it down with a little bit of white wine.
0:04:09 > 0:04:12You'll probably see that it needs no added flavouring. No salt.
0:04:12 > 0:04:15It makes wonderful pesto and it's for nothing.
0:04:15 > 0:04:16That's wonderful.
0:04:16 > 0:04:19It's very, very light, but it's rich.
0:04:19 > 0:04:22- So that's the fabled boxty. - That's it.
0:04:22 > 0:04:24Can you have boxty like a pancake, though?
0:04:24 > 0:04:30- As a pancake it's ideally suited with some lovely organic free-range eggs in the morning time.- Ooh, aye.
0:04:30 > 0:04:33With some of that nettle cheese just melted on the top.
0:04:33 > 0:04:35'Boxty seems to be THE local dish
0:04:35 > 0:04:40'and we've heard about another local speciality that would be great with it.
0:04:40 > 0:04:43'O'Doherty's Butchers in Enniskillen has been in the town for 40 years
0:04:43 > 0:04:48'and is famed for its bacon, which has been voted the best Irish food product.'
0:04:48 > 0:04:50This here is actually the original black bacon.
0:04:50 > 0:04:54I'm just going to cut this in half, to give you an idea what it looks like inside.
0:04:54 > 0:04:58- Oh, look at that. That's beautiful. - Beautiful.- You know how you cure bacon?- Yes.- Yes.
0:04:58 > 0:05:01The simplest of doing it is to use a thing called saltpetre.
0:05:01 > 0:05:04Add it with salt and sugar and two months later you get a beautiful bacon.
0:05:04 > 0:05:10In Fermanagh pre-1950s, pre-1940s, they used to tie it on a little bit of rope and hang it up the chimney.
0:05:10 > 0:05:13The bacon took on the flavour of the old peat flavour.
0:05:13 > 0:05:15- I bet that was good.- Smoked them!
0:05:15 > 0:05:17We can only try to replicate that.
0:05:17 > 0:05:21We've created a new type of black bacon. It's called nitrate-free.
0:05:21 > 0:05:25It's the most natural bacon you can eat, because, number one, it doesn't contain any E-numbers.
0:05:25 > 0:05:28So it's bacon without any additives?
0:05:28 > 0:05:32Without any additives. This here is some nitrate-free bacon.
0:05:32 > 0:05:35Put a piece of ordinary bacon beside it and you can see the difference.
0:05:35 > 0:05:38Yes. How do you actually cure bacon without the chemicals?
0:05:38 > 0:05:41It took five years to develop the process on how to do that.
0:05:41 > 0:05:43Unfortunately it's one of these secrets that we must carry.
0:05:43 > 0:05:48If you could spend five years here I'll gladly, happily tell you.
0:05:49 > 0:05:52There's a lot of bacon sandwiches in there.
0:05:52 > 0:05:56To be honest with you, it takes two months almost to mature into bacon.
0:05:56 > 0:05:59- You can eat this like Parma ham. - You can eat it raw?- As it is.
0:06:04 > 0:06:07Side of black bacon. Would you like to tuck in there, lads?
0:06:07 > 0:06:10The texture's great. It's really quite waxy.
0:06:10 > 0:06:13It's very different to raw pork.
0:06:14 > 0:06:16That is unbelievable.
0:06:16 > 0:06:17Mmm.
0:06:18 > 0:06:21- It's lovely.- That is unreal.
0:06:21 > 0:06:23It's very, very hammy.
0:06:23 > 0:06:25It's got the great taste of pork.
0:06:25 > 0:06:29There's a smoke to it. It's sweet. The texture's gorgeous.
0:06:29 > 0:06:34Sometimes with dried hams you end up having to do quite a lot of work,
0:06:34 > 0:06:37y'know, because of the stringy bits between your teeth. That just melts.
0:06:37 > 0:06:42Let's just hope that our boxty can do justice to your bacon.
0:06:42 > 0:06:45'So we'll need a few packets of this great product to cook with later
0:06:45 > 0:06:48'and maybe a couple to take home for ourselves.
0:06:48 > 0:06:53'To create the amazing taste of the black bacon, Pat makes sure his pigs have the best life possible.
0:06:53 > 0:06:56'We're off to see them on their very own island in Upper Lough Erne.
0:06:56 > 0:07:02'Here the 250 pigs can roam free, eating any of the vegetation they choose.
0:07:02 > 0:07:06'They're happy and wild, which makes for the best meat possible.'
0:07:06 > 0:07:09- We've never seen pigs like this in the world before.- No.- It's superb.
0:07:09 > 0:07:13The idea really is that they become part of the environment, y'know?
0:07:13 > 0:07:16They're eating up bits of roots and grubs and so forth out here.
0:07:16 > 0:07:19They're as happy as anything. I think he likes youse two guys!
0:07:19 > 0:07:22He's looking for a lift off the island.
0:07:22 > 0:07:24I'll never get a helmet to fit him.
0:07:26 > 0:07:28When they wake up in the morning
0:07:28 > 0:07:31they're generally in a big nest from head to toe.
0:07:31 > 0:07:34Of course they start rooting then and they'll eat any type of roots
0:07:34 > 0:07:37of any type of plant that you could imagine.
0:07:37 > 0:07:43Little grubs and worms and bugs and stuff like that. It's a natural part of their diet.
0:07:43 > 0:07:44They're not given an artificial feed.
0:07:44 > 0:07:46- They are what they eat? - They are what they eat.
0:07:46 > 0:07:50What I enjoy about this project is that we're using rare-breed pigs.
0:07:50 > 0:07:55Pigs that can survive outside. Once it's lived outside, it's got the most beautiful meat.
0:07:55 > 0:07:59The flavour of any bacon or any pork that comes from outdoors
0:07:59 > 0:08:02will always be on another level to indoor pork, y'know?
0:08:02 > 0:08:06- You're fresh, healthy boys, aren't you?- We've got our bacon. Have you got any tips for boxty?
0:08:06 > 0:08:10- For cooking boxty or eating boxty? - Oh, cooking.- Cooking.
0:08:10 > 0:08:15Sliced and fried nicely in the pan with a couple of rashers of bacon. That's the ideal breakfast.
0:08:15 > 0:08:16- Happy castaways.- Aren't they?
0:08:16 > 0:08:19I tell you what - there are some days that I wish I was you.
0:08:24 > 0:08:28It's time to get to the kitchen and the location is simply breathtaking
0:08:28 > 0:08:31from the castle on the shores of Upper Lough Erne.
0:08:46 > 0:08:50We're cooking traditional boxty and serving it with Pat's bacon.
0:08:50 > 0:08:52Simply delicious.
0:08:54 > 0:08:57We've got a pan of cold, cooked mashed potato.
0:08:57 > 0:09:00About a kilo's worth.
0:09:00 > 0:09:03This is a dish you're going to want to make because it's dead tasty.
0:09:03 > 0:09:07- We've got the best bacon in the world to go with it.- Look at this.
0:09:07 > 0:09:10It's nitrate-free bacon. It's so beautiful.
0:09:10 > 0:09:15We're going to make boxty and we're gonna serve it with the black bacon, and maple syrup,
0:09:15 > 0:09:18which is nothing to do with Fermanagh but it's very nice.
0:09:18 > 0:09:22First step, we've got to grate some potatoes. So, we'll do three each.
0:09:22 > 0:09:25Uno, dos, tres. Here you are, bud.
0:09:25 > 0:09:27- You have the big 'uns.- Thank you.
0:09:27 > 0:09:30Competitive, isn't he?
0:09:30 > 0:09:35Right. We have to extract the water from that grated potato.
0:09:35 > 0:09:40Because if we made boxty with soggy, watery taters it would end up as soup.
0:09:40 > 0:09:45So you take your tea towel, put the potato on there - this is a clean tea towel -
0:09:47 > 0:09:50and just do that.
0:09:50 > 0:09:53Look at that. All that potato juice.
0:09:53 > 0:09:58You put a kilogram, cooked weight, of just simple, cold mashed potato.
0:09:58 > 0:10:02- Have you not got a spoon to do that, the Foetid Claw?- My hands are clean.
0:10:02 > 0:10:06Put your grated potato, which has been spun, into that
0:10:06 > 0:10:08and just break it up.
0:10:09 > 0:10:11- I wish we had a bigger bowl. - You're not the only one.
0:10:11 > 0:10:15I've just got plain flour. About half a kilogram.
0:10:15 > 0:10:18I'm going to put some baking powder into this.
0:10:18 > 0:10:22Some people have said you shouldn't but it does give it a bit of a lift.
0:10:23 > 0:10:26What I need next is some melted butter.
0:10:26 > 0:10:28It's a thick dish, this.
0:10:28 > 0:10:30Go on, Kingy.
0:10:30 > 0:10:33In this lovely, hygienically presented bowl,
0:10:33 > 0:10:39or bucket, we have equal parts of mashed potato and grated raw potato.
0:10:39 > 0:10:43Add the butter to the mashed potato and the grated potatoes.
0:10:43 > 0:10:45Take care, because it might be a bit hot.
0:10:45 > 0:10:48- Look at that. - Stir it before it goes solid.
0:10:48 > 0:10:52- It's coming together, isn't it?- It is. Now it's time to add the flour.
0:10:54 > 0:10:57This bacon has the most wonderful kind of waxy feel.
0:10:57 > 0:11:00This is a bit overloaded but, you know, it'll be fine.
0:11:00 > 0:11:04We're going to put that in the oven. But not yet. I'm just getting ahead.
0:11:04 > 0:11:06I'll put those there.
0:11:06 > 0:11:11As far as I understand it, you can have two types of boxty.
0:11:11 > 0:11:14The one that's thick like a potato cake
0:11:14 > 0:11:17or the one that's like a pancake that's kind of slightly liquid.
0:11:17 > 0:11:20- I bake mine in the oven. - She bakes it in the oven?
0:11:20 > 0:11:26You're actually supposed to fry the boxty with the oil that the bacon's been fried in on the pan.
0:11:26 > 0:11:32- That's the way my granny used to do it.- I bet it tastes fabulous. - Yes.- We'll have to use olive oil!
0:11:32 > 0:11:34Look, just dump it in now, look.
0:11:36 > 0:11:37It won't be enough.
0:11:37 > 0:11:39It's got to sizzle, like a pancake.
0:11:39 > 0:11:44- There's not enough fat on it. - I'm with you, madam. It's not going to work.
0:11:44 > 0:11:46Because we need to bubble, you know.
0:11:49 > 0:11:50Full-fat milk.
0:11:50 > 0:11:54Isn't it great they've still got milk in bottles? I miss that.
0:11:54 > 0:11:56We mix this to a thick batter.
0:11:56 > 0:11:59Just put half in. That will do, stop there!
0:11:59 > 0:12:02All right, mate.
0:12:02 > 0:12:06Ah, Kingy! These two bits of bacon, we'd better eat those, hadn't we?
0:12:06 > 0:12:08We might as well, as we're here.
0:12:08 > 0:12:10- One for you, one for me.- Thank you.
0:12:11 > 0:12:15Olive oil, because I haven't got any dripping, really.
0:12:15 > 0:12:17I agree, dripping would be fabulous.
0:12:19 > 0:12:23What we'll do now is take a spoonful of the boxty mixture, pat it down first...
0:12:25 > 0:12:28..then slide it into the sizzling oil.
0:12:28 > 0:12:31- Is that the shape of a boxty? - You need to pat it down a bit.
0:12:31 > 0:12:35You want to pat it down a bit. Pat it down a bit flatter, Dave.
0:12:36 > 0:12:39- There's too much milk in it. - Too much milk, she says, Dave.
0:12:40 > 0:12:41- She didn't.- She did.
0:12:41 > 0:12:44- A little bit.- A little bit too much milk, she says.
0:12:44 > 0:12:47Put some flour on your hands and then it'll not stick.
0:12:47 > 0:12:51We haven't got any left, have we? It's all in the boxty.
0:12:51 > 0:12:53They're not well prepared, are they!
0:12:53 > 0:12:56Time to turn the boxty, hold on.
0:12:58 > 0:13:01Look at this. Prepare to gasp in amazement.
0:13:01 > 0:13:05Look at that. It's as golden as a golden thing, that.
0:13:06 > 0:13:10- Will-o'-the-wisp's back! - What do I smell?
0:13:10 > 0:13:13A bit more golden. Just like down the Wimpy, isn't it?
0:13:13 > 0:13:16- Get the plate over.- I will do.
0:13:16 > 0:13:19Five minutes, five minutes, the bacon's in.
0:13:19 > 0:13:21And it's good bacon.
0:13:21 > 0:13:25- Eh?- It's your man in Enniskillen. - It is. Pat Doherty's black bacon.
0:13:25 > 0:13:26I know Pat's bacon.
0:13:26 > 0:13:31- It's the best, isn't it?- I had some of his sausages this morning. Good.
0:13:32 > 0:13:35- Do you think these are done? - Those are, yes.
0:13:37 > 0:13:39- Look at them.- Lovely.
0:13:39 > 0:13:43Golden. I'll get the bacon. Look at that.
0:13:47 > 0:13:49Phwoar.
0:13:49 > 0:13:53Now, wonderful, wonderful...
0:13:53 > 0:13:56Fermanagh black bacon.
0:13:56 > 0:13:58- Look at that.- A couple more pieces.
0:14:01 > 0:14:04Now, just in case they might be a bit dry...
0:14:06 > 0:14:10..a little knob of good Irish butter.
0:14:10 > 0:14:13The butter in Ireland is superb. You've got some great butter here.
0:14:13 > 0:14:16Some great food. Great people. Great country.
0:14:16 > 0:14:20Now, there's just one thing that we've found works great.
0:14:20 > 0:14:24It's not Irish, it's not from Fermanagh, it's kind of from Toronto.
0:14:24 > 0:14:27But maple syrup is brilliant with this.
0:14:27 > 0:14:30This over the bacon. Not that it needs it.
0:14:30 > 0:14:32Ahhh. Look at that.
0:14:32 > 0:14:35And then just a few sea-salt flakes
0:14:35 > 0:14:39just on the top with that lovely butter.
0:14:39 > 0:14:41And there we have it.
0:14:41 > 0:14:42Fermanagh...
0:14:42 > 0:14:45- on a plate. - APPLAUSE
0:14:50 > 0:14:53It's lovely. Very crispy and very nice with the butter.
0:14:53 > 0:14:56It's much nicer than the boxty I've tasted before.
0:14:56 > 0:14:59The maple syrup's a really good idea. Never thought of that before.
0:14:59 > 0:15:03- I think I'll make it. I've never made it!- I like the maple syrup and the bacon.
0:15:03 > 0:15:06The boxty is super. Really delicious.
0:15:06 > 0:15:08Delicious!
0:15:08 > 0:15:14It's very, very tasty. I've never tasted it made fresh before, so this was the first time. Very good.
0:15:14 > 0:15:16- The bacon's delicious.- Can I just look at that...?
0:15:17 > 0:15:21- That's mine! - Have half of it.- Thank you.
0:15:22 > 0:15:26It's still good. It's just not as good as Ma's, but it's still good.
0:15:26 > 0:15:29- Well, that's fair enough! - It was tasty, but not enough.
0:15:29 > 0:15:32- Look at that!- Tasty.
0:15:32 > 0:15:35- What did you think of the maple syrup?- Oh, dead on.
0:15:35 > 0:15:41'The boxty, bacon and maple syrup really went down well. But a bigger challenge is just around the corner.
0:15:41 > 0:15:45'As always, we're taking on one of the county's top chefs in their restaurant,
0:15:45 > 0:15:49'using local ingredients to see who best can define the taste of the region.
0:15:49 > 0:15:54'It will be up to local diners to decide whose dish best represents the true flavours of Fermanagh.
0:15:54 > 0:15:56'Our opponent today is...
0:15:56 > 0:16:00'Noel McMeel, head chef of the Lough Erne Golf Resort.
0:16:00 > 0:16:03'Noel loves to celebrate the exceptional produce of Fermanagh
0:16:03 > 0:16:08'and has cooked for some of the world's most famous people, including Elton John and the Queen.'
0:16:08 > 0:16:11People often ask me, what kind of food do I do?
0:16:11 > 0:16:15I'd have to say that it would be modern Irish food.
0:16:15 > 0:16:19It's very rich, full of flavour, served with passion, with panache.
0:16:19 > 0:16:24The food that comes out of this restaurant is really all about Noel McMeel on a plate.
0:16:24 > 0:16:28Fermanagh holds very much the best suppliers,
0:16:28 > 0:16:33from the likes of my venison supplier, to my meat supplier, to my chicken supplier.
0:16:33 > 0:16:39If you do it well, there'll be nothing that will beat it. This is the most fruitful county there is.
0:16:39 > 0:16:45Growing up on a farm, really as a country boy, my love was always in cooking.
0:16:45 > 0:16:49I don't think I'll ever do anything else. Only cook.
0:16:50 > 0:16:54To take on the Bikers today, my taste of Fermanagh today is
0:16:54 > 0:16:57a lamb cutlet with its kidney,
0:16:57 > 0:17:01kettled beef, poached egg, chunky chips.
0:17:01 > 0:17:02Truly delicious.
0:17:12 > 0:17:13Oh!
0:17:14 > 0:17:17- This place looks fantastic, doesn't it just?- Yeah!
0:17:17 > 0:17:20- Let's find Noel.- It's a big place. We might be looking for a while!
0:17:20 > 0:17:24Headline the dish for us, Noel. How would it read on your menu?
0:17:24 > 0:17:28Well, on the menu itself, I have it on as a mixed grill.
0:17:28 > 0:17:31- Using the best of the county itself. - It's Noel McMeel's mixed grill!
0:17:31 > 0:17:36I'm going to be taking the sinew nicely off this fabulous beef.
0:17:36 > 0:17:40I keep some of the other fat slightly on it. I don't really take a lot off.
0:17:40 > 0:17:43You see the nice kind of marbling coming through that.
0:17:43 > 0:17:48So I'm going to leave that. Now, with this here, I'm just going to do some nice cutlets.
0:17:48 > 0:17:50And I'm going to put that into the fridge.
0:17:50 > 0:17:54- I don't know whether youse like offal?- Yes, love it.
0:17:54 > 0:17:58One of the things is with the kidney, by taking off the likes of the skin,
0:17:58 > 0:18:00it just comes off so, so easy...
0:18:00 > 0:18:03So, we've got the meat is done, right?
0:18:03 > 0:18:07But these here that I'm gonna be doing, the way I make them is,
0:18:07 > 0:18:11take the likes of the clingfilm, just dampen this slightly,
0:18:11 > 0:18:14put a small bit of the...
0:18:14 > 0:18:15I love tricks like this.
0:18:15 > 0:18:20This is what we do, we'll regurgitate this against another chef.
0:18:20 > 0:18:22We'll come over as dead clever!
0:18:22 > 0:18:25I put the cabbage down as such.
0:18:25 > 0:18:28Then I put the clingfilm to get over it again.
0:18:28 > 0:18:30Like that.
0:18:30 > 0:18:31And you roll it.
0:18:34 > 0:18:38I'm going to leave that at the minute. This was the belly of pork that I cooked last night.
0:18:38 > 0:18:42I put it into its fat and I cooked it for 12 and a half hours.
0:18:42 > 0:18:45At 82 degrees.
0:18:45 > 0:18:49What we do with this here, it's mainly just pulling it apart.
0:18:49 > 0:18:51Just like that there. Take some of the cabbage
0:18:51 > 0:18:58that I've left over and I'm just cutting it really, really fine.
0:18:58 > 0:19:02Because I want to put that into the middle of it.
0:19:02 > 0:19:05I've got some of that there.
0:19:05 > 0:19:09This is like the black back bacon from Fermanagh itself.
0:19:09 > 0:19:12I've cooked it until it's got a kind of crunch in it.
0:19:12 > 0:19:17So we've got the cabbage and a bit of bacon. Now the pork
0:19:17 > 0:19:18into it as well.
0:19:18 > 0:19:22From the pork belly. Some sea salt.
0:19:23 > 0:19:25Wee bit of black pepper.
0:19:28 > 0:19:32We just pull it up slightly and then we get the clingfilm
0:19:32 > 0:19:36and then we take some of the air out of it like that.
0:19:36 > 0:19:41For the potato itself, we're going to be making big chunky chips.
0:19:41 > 0:19:45These are really just the size of the chunky chips themselves.
0:19:45 > 0:19:47We cook these in duck fat.
0:19:47 > 0:19:52- That's heaven!- We just blanch them in the duck fat itself.
0:19:52 > 0:19:56We've got these. Usually what we do is we leave them in the duck fat overnight.
0:19:56 > 0:19:59The next thing, most of all,
0:19:59 > 0:20:02is not our spring onions, as people like to say...
0:20:02 > 0:20:05- Well, they are, but our... ALL:- Scallions!
0:20:05 > 0:20:09We've got our saucepan and our cream, right?
0:20:09 > 0:20:14With the spring onions, we're going to add some of the cream.
0:20:16 > 0:20:19I've got the cream and the spring onions.
0:20:19 > 0:20:21Lovely. Dead simple, that's what it is.
0:20:21 > 0:20:24And some of this mash that I mashed earlier.
0:20:24 > 0:20:26So this is really the champ here.
0:20:26 > 0:20:32Do you know what we used to have that with? Me mam... We used to have smoked haddock with it on a Friday.
0:20:32 > 0:20:35- Ah, man, it was unreal. It was unreal.- Absolutely gorgeous.
0:20:35 > 0:20:39- We used to get dead excited about waiting for that to come round. - I know!
0:20:39 > 0:20:42OK, we're back again for the meats
0:20:42 > 0:20:46because now I want to get them nicely seared off.
0:20:46 > 0:20:48For the likes of the fillet steak,
0:20:48 > 0:20:51a nice small fillet.
0:20:51 > 0:20:54I want to feed youse, but I don't want to fatten youse!
0:20:54 > 0:20:59They're just nicely seasoned. I'll cook these until they're pink inside.
0:20:59 > 0:21:02I'll cook them in the oven, take them out and rest them.
0:21:02 > 0:21:08The whole purpose, for me, of resting them is that it'll help to tenderise the actual meat itself.
0:21:09 > 0:21:10OK, so we've got...
0:21:15 > 0:21:20So, we've got... Lovely. See the way it's nicely browning?
0:21:20 > 0:21:22I'm just putting some of these in.
0:21:22 > 0:21:26- What temperature have you got that on?- Roughly about 180.
0:21:26 > 0:21:30I'm going to put it in for at least maybe two minutes.
0:21:30 > 0:21:34The lamb, because it's cut into cutlets,
0:21:34 > 0:21:36is going to cook so much quicker.
0:21:38 > 0:21:39I'm going to put these in.
0:21:41 > 0:21:43Into the hot water.
0:21:43 > 0:21:46What I need to cook at the minute is the kidneys.
0:21:46 > 0:21:51So, you'll cook them on the top for two minutes just to give them a bit of colour
0:21:51 > 0:21:53- and then into the oven just to relax?- Yes.
0:21:53 > 0:21:58Never add salt to them until the last minute, until they're just about to be pan-fried.
0:22:01 > 0:22:03Into the oven.
0:22:08 > 0:22:09Beef.
0:22:09 > 0:22:14That's just beautiful beef, with a hot buttered sauce. I've got some of the egg yolk
0:22:14 > 0:22:18and I've put this in on top of the cabbage.
0:22:18 > 0:22:22I've got some of the clarified butter.
0:22:22 > 0:22:25Sam, where's the reduction of the butter?
0:22:27 > 0:22:30Marvellous. So what I have here in the reduction,
0:22:30 > 0:22:33- I have some pepper in it.- Right.
0:22:33 > 0:22:35And I've got white wine vinegar.
0:22:35 > 0:22:37Then some tarragon.
0:22:37 > 0:22:40Do you see what I mean? That's what I'm really looking for.
0:22:40 > 0:22:42Once you overcook them, they're gone.
0:22:42 > 0:22:47All the meats now need to go back and they need to rise up to a proper temperature.
0:22:48 > 0:22:51This is where the cabbage comes in.
0:22:51 > 0:22:54You don't want to cook them too long. If I take off the plastic,
0:22:54 > 0:22:59- that's what it really comes out like. - Oh, lovely, lovely!- Aren't they?
0:22:59 > 0:23:03- It looks like you've just reinvented the Brussels sprout!- My potatoes,
0:23:03 > 0:23:05into the luscious duck fat.
0:23:06 > 0:23:09I'm gonna put just a small bit of champ there.
0:23:09 > 0:23:13- These are just small, baby greens as such.- Micro salad, isn't it?
0:23:13 > 0:23:17Yeah. It's just to give it colour, flavour, earthiness.
0:23:17 > 0:23:21- Chips.- You are producing our cameraman's perfect meal.
0:23:21 > 0:23:24He's loving every eyeful through the lens.
0:23:24 > 0:23:27- And then just the smell of them. - Smell those chips!
0:23:27 > 0:23:30- No, you're not allowed any.- Ahhh!
0:23:32 > 0:23:34Marvellous, thanks.
0:23:34 > 0:23:39Here, where's all this... They're local! Here, you! Give over, you.
0:23:39 > 0:23:41Nothing too fancy.
0:23:41 > 0:23:42Just nicely on.
0:23:45 > 0:23:49OK, then we've got the rest of the cabbage here.
0:23:49 > 0:23:51OK?
0:23:51 > 0:23:55These are confit tomatoes and they go sliding just nicely...
0:23:55 > 0:23:58So this is the eggs, and they're very soft.
0:23:58 > 0:24:03So I've actually poached them and put them back into iced water and then just trimmed them.
0:24:13 > 0:24:15Where's the rest of my lamb?
0:24:15 > 0:24:19I have to serve that for the restaurant.
0:24:19 > 0:24:23- THEY MUMBLE Am I missing a bit of beef as well? - No!
0:24:23 > 0:24:25- Have youse eaten the beef as well? - I have not!
0:24:28 > 0:24:30Our buttered sauce.
0:24:30 > 0:24:33And we put on a small bit of sauce.
0:24:33 > 0:24:36I've made it from a stock and reduced it and reduced it and reduced it.
0:24:38 > 0:24:40So, what we have here
0:24:40 > 0:24:44is really like a testament of what our county is all about.
0:24:44 > 0:24:48We've got the good old egg, which is a free-range down the road.
0:24:48 > 0:24:50We've got the old spud,
0:24:50 > 0:24:53the kettled beef, the lamb kidney and the confit tomato.
0:24:53 > 0:24:58The lamb cutlet, which is a mountain lamb as such.
0:24:58 > 0:25:01- And then, last but not least, the cabbage and bacon.- Wow!
0:25:04 > 0:25:07- It's beautiful, isn't it? - Yes, it looks really, really lovely.
0:25:07 > 0:25:10Shall we cut into that and see what's in there?
0:25:10 > 0:25:13Yes. Lots of cabbage, isn't there? Surprising, that.
0:25:15 > 0:25:19- Oh, fab!- That is fabulous.
0:25:19 > 0:25:20Have a go on the champ.
0:25:22 > 0:25:25- That's champion. - That is superb lamb.
0:25:25 > 0:25:27Superbly cooked.
0:25:27 > 0:25:28Perfect.
0:25:33 > 0:25:37Egg and chips, steak and kidney, cabbage and bacon. It's great.
0:25:37 > 0:25:41- I don't think this is going to be an easy one, do you?- No.
0:25:41 > 0:25:43I think we're stuffed.
0:25:43 > 0:25:48'But it's the locals who will decide whose dish is best in a blind tasting coming up.
0:25:48 > 0:25:53'Northern Ireland is one of the finest fishing destinations in the whole of Europe
0:25:53 > 0:25:56'and the loughs are described as a fly-fisher's dream.
0:25:56 > 0:26:00'Some fresh local trout could be the clincher to take on Noel.
0:26:00 > 0:26:04'We've got out permissions and local expert Patrick Trotter is taking us out.'
0:26:04 > 0:26:07OK, guys? This is the Colebrooke River and you're very welcome here.
0:26:07 > 0:26:11The trout in here are indigenous wild trout. This is not a stocked river.
0:26:11 > 0:26:14Is this one of the last wild trout fisheries in Northern Ireland, then?
0:26:14 > 0:26:18No. There are a few other wild fisheries in Northern Ireland.
0:26:18 > 0:26:20But I like to think that this is one of the best.
0:26:20 > 0:26:23Well, you would, Pat, wouldn't you?
0:26:23 > 0:26:26Well, I started to fish it when I was six and I'm still here!
0:26:26 > 0:26:30Half the fun is not knowing if you're going to catch fish or not.
0:26:30 > 0:26:34Basically, when you're fishing like this, what you're doing is just covering the water.
0:26:34 > 0:26:37You take a few casts and take a few strides downstream.
0:26:37 > 0:26:40Take a few more casts and work your way right down the pool.
0:26:40 > 0:26:44- There's one over there.- Well done, Dave.- Take your time.
0:26:44 > 0:26:47Watch your hand before you lift it.
0:26:47 > 0:26:51- I think we have to put him back, lads.- I think so, yes.
0:26:53 > 0:26:55- Got one!- Oh, nice one, mate!
0:26:56 > 0:26:59That's a keeper. That's a good 'un.
0:26:59 > 0:27:02- Only got another 15 to go. It'll be fine!- I got one.
0:27:02 > 0:27:05- Nice little wild brown trout. - How beautiful!
0:27:05 > 0:27:07A little bit too small to keep.
0:27:07 > 0:27:10- Let's put her back, then. - Let's put her back.
0:27:10 > 0:27:12There we go.
0:27:12 > 0:27:15I've got two. They're not exactly in the record books.
0:27:15 > 0:27:18If we get a third, at least we've got an hors d'oeuvre.
0:27:18 > 0:27:24As Isaac Newton said, "Time spent fly-fishing isn't deducted from the sum total of your life."
0:27:24 > 0:27:27How are you doing, Kingy?
0:27:27 > 0:27:31Couple of good knocks, mate, but no success.
0:27:31 > 0:27:35Two in the bag, new stretch of river,
0:27:35 > 0:27:37a new moment of anticipation.
0:27:37 > 0:27:38That one's all right.
0:27:38 > 0:27:40That's a nice fish.
0:27:40 > 0:27:43That's the good thing about fishing with your mate.
0:27:43 > 0:27:47It actually doesn't matter whether you get on or he gets one. It's a great feeling!
0:27:47 > 0:27:52That's a beautiful wild Fermanagh brown trout.
0:27:52 > 0:27:55"Watch the wall behind," he says.
0:27:55 > 0:27:57I've caught a tree, that's what I've caught!
0:27:59 > 0:28:00I'm not having a good day.
0:28:00 > 0:28:04Dave's caught four and I've got one that I've had to put back.
0:28:04 > 0:28:06That's a big one. Here we are.
0:28:06 > 0:28:08That's a belter.
0:28:09 > 0:28:11Look at the colour of him.
0:28:11 > 0:28:15- This would be the average size of the trout.- Aye.
0:28:15 > 0:28:18I bet they're going to taste fantastic.
0:28:18 > 0:28:21Well, we've certainly got enough to give everybody a taste.
0:28:21 > 0:28:24- I'm in.- Well done, Dave.
0:28:25 > 0:28:27- I'm in.- Good lad.
0:28:27 > 0:28:28Ah, you're joking us!
0:28:29 > 0:28:31That was a good fish.
0:28:31 > 0:28:35- Yes! That's a keeper, Kingy. - Had to get one, dude.
0:28:35 > 0:28:36Couldn't let the side down.
0:28:40 > 0:28:43That's all right, isn't it?
0:28:43 > 0:28:46Where is it?
0:28:46 > 0:28:49- I don't...- Are you joking?- No.
0:28:49 > 0:28:51That was a nice fish!
0:28:52 > 0:28:56I've just lost one. I've just taken it out of the water
0:28:56 > 0:28:58to take the hook out of its mouth.
0:29:02 > 0:29:05- So, let's see what you have. - Got a couple each. That will do.
0:29:05 > 0:29:07That's not bad. You did very well.
0:29:07 > 0:29:10Nothing better. It's a day out and we've got our tea.
0:29:10 > 0:29:14'To celebrate Fermanagh's fishing heritage, we're going to
0:29:14 > 0:29:17'cook the trout that we've caught in three different ways,
0:29:17 > 0:29:20'but we need something else to give us the edge against Noel.
0:29:20 > 0:29:22'Orchard Acre Farm is run by Teresa O'Hare.
0:29:22 > 0:29:27'As well as growing a wide range of herbs and vegetables, she also runs an eco-school
0:29:27 > 0:29:30'which has been voted Northern Ireland's Eco Building of the Year.'
0:29:30 > 0:29:33- Teresa!- Hello! How you doing?
0:29:33 > 0:29:35Which one's Starsky and which one's Hutch?
0:29:35 > 0:29:37- I'm Hutch.- I'm Chips.
0:29:37 > 0:29:39'Teresa's herbs also make a mean scone.'
0:29:39 > 0:29:43You know what? I feel just like Tom and Barbara out of The Good Life.
0:29:43 > 0:29:45Have a pew, Babs!
0:29:45 > 0:29:48- Have you had family here, then, Theresa?- I'm here 20 years.
0:29:48 > 0:29:53We started growing vegetables for ourselves as soon as we got here.
0:29:53 > 0:30:00When my kids were little, I gave up my job to be at home and tried my hand at running my own farm business.
0:30:00 > 0:30:03I started selling to restaurants
0:30:03 > 0:30:05and a local hotel.
0:30:05 > 0:30:11Then I saw that what was missing was really to teach other people how to grow food.
0:30:11 > 0:30:16So that's why we've got to the stage of building the eco-school on the middle of the farm.
0:30:16 > 0:30:20- We teach people how to grow food and how to cook it. - We've come to you for help.
0:30:20 > 0:30:26We've caught a heap of brown trout and hopefully you can supply us with something to perk these critters up.
0:30:26 > 0:30:31- What herbs have you got at this time of the year?- It's early, but we've got a few things coming up.
0:30:31 > 0:30:33Chives. That would be good.
0:30:33 > 0:30:36We have tarragon in the polytunnel.
0:30:36 > 0:30:39Brilliant. Now, have you got rhubarb?
0:30:39 > 0:30:44The variety I have here is called champagne and it is beautiful stuff.
0:30:44 > 0:30:48I'll let you have a little because I usually keep it for the ice-cream folk down the road.
0:30:48 > 0:30:51- We'll consider ourselves privileged. - Privileged you are.
0:30:51 > 0:30:53If you guys have finished your scones
0:30:53 > 0:30:58then we'll take a walk up to the polytunnel and the rest of the garden and get your ingredients.
0:30:58 > 0:31:00- Lovely.- Brilliant.
0:31:00 > 0:31:04Come on in, my dears. We've got some tarragon here for you.
0:31:04 > 0:31:07- What's this? - It's actually a Chinese cabbage,
0:31:07 > 0:31:12so it's going to flower here but it's perfectly usable. You can have some of that.
0:31:12 > 0:31:15I'll get you some tarragon. Try that.
0:31:15 > 0:31:16It's supercharged liquorice!
0:31:16 > 0:31:19That's beautiful stuff. Yes, fabulous.
0:31:19 > 0:31:23I've got chives down here, so you can have whatever you want there.
0:31:23 > 0:31:25Brilliant.
0:31:25 > 0:31:28And...these are a companion for growing carrots.
0:31:28 > 0:31:31So I'll grow the carrots up the middle.
0:31:31 > 0:31:34- Companion?- Yeah, companion. They're good pals.
0:31:34 > 0:31:37The chives keep away the carrot fly.
0:31:37 > 0:31:41- Do you find that when you're growing veg with herbs?- Oh, yeah.
0:31:41 > 0:31:44There's things like...basil is really good with tomatoes.
0:31:44 > 0:31:49- Yes, of course.- There's no surprise! I grow marigolds with cabbages.
0:31:49 > 0:31:54You try to be beneficial with the cycles that you work with, the crop rotation.
0:31:54 > 0:31:57- So what about that? Will that do? - Brilliant. Lovely.
0:32:02 > 0:32:05HORN HONKS
0:32:07 > 0:32:08Take care!
0:32:14 > 0:32:17We've got a bit of a flap on. Chef's got a banquet for 17.
0:32:17 > 0:32:20A full restaurant. It's all in 40 minutes.
0:32:20 > 0:32:24We have to represent Fermanagh on a plate at the speed of Benny Hill being chased by a gang of lovelies.
0:32:24 > 0:32:28Yes, so pay attention, because, if you don't, you might lose something.
0:32:28 > 0:32:30Our dish. What is it really?
0:32:30 > 0:32:34It's trout, cooked three ways, with a rhubarb compote and a quenelle
0:32:34 > 0:32:37of pine nuts, watercress and Chinese leaves and a shower of dill sauce.
0:32:37 > 0:32:39It will be up to local diners
0:32:39 > 0:32:43to decide whose dish best represents the true flavours of Fermanagh.
0:32:43 > 0:32:46Right, here we go! Get gutting.
0:32:46 > 0:32:48Cut the little thingies off.
0:32:48 > 0:32:52I'm doing some herbs that we'll stuff the cavity of the fish with.
0:32:52 > 0:32:58Now, top tip. Just take a little bit of butter, push it into the cavity like that.
0:32:58 > 0:33:02- Then add your herbs. You don't need many.- Splash of white wine, Kingy!
0:33:02 > 0:33:07Now, we have got some local salmon because we haven't got enough brown trout. We didn't catch enough!
0:33:07 > 0:33:10I'll poach those off. We've made a cooking liquor.
0:33:10 > 0:33:13This is white wine, celery, carrots.
0:33:13 > 0:33:15We've reduced it for half-an-hour.
0:33:15 > 0:33:19We want to poach the fish gently, so to start off I'll throw the two bits of salmon in
0:33:19 > 0:33:21and our two trout.
0:33:21 > 0:33:26This will give us the basis for our little trout, spinach and tarragon creamy pie.
0:33:26 > 0:33:27- Shall I score 'em?- Score 'em.
0:33:27 > 0:33:32Just little cuts, so that butter falls into it. Cover them in foil.
0:33:32 > 0:33:35Stick them in an oven for about 10 minutes, 170 degrees.
0:33:35 > 0:33:37We'll get these out, leave them to cool.
0:33:37 > 0:33:41Component number two, it's a smoked trout mousseline.
0:33:41 > 0:33:42It's like a poached mousse.
0:33:42 > 0:33:47It's going to be in these dinky little Kilner jars with some deep-fried sage leaves on the top.
0:33:47 > 0:33:52Local smoked trout. Just tear it up, put it in a blender. This is hot smoked trout.
0:33:52 > 0:33:56While Dave's doing that, all I'm going to do is make a very simple white sauce.
0:33:56 > 0:34:02What that consists of is some butter, some flour, some milk, some tarragon.
0:34:02 > 0:34:04Got some butter. Put that in.
0:34:04 > 0:34:09An egg. It's going to be cooked, so don't worry about the egg.
0:34:09 > 0:34:11- And some cream.- Some horseradish.
0:34:11 > 0:34:15I'll go kind of lightly with this. I always put some more in afterwards.
0:34:15 > 0:34:20Now, what we do is blitz this to within an inch of its life.
0:34:26 > 0:34:29I'm just gonna pack these little pots with the mousseline.
0:34:29 > 0:34:32This has got raw eggs, so I want to cook that. It'll kind of go solid.
0:34:32 > 0:34:37It's starting to thicken up nicely because it's starting to trail, do you see?
0:34:37 > 0:34:41These we put in a loaf tin and I'm going to fill half with boiling water, put that in the oven
0:34:41 > 0:34:44and that bain-marie is going to gel to perfection.
0:34:44 > 0:34:49So the fish that I've poached I'm going to pick through, make sure there's no bones.
0:34:49 > 0:34:51I'm just adding the tarragon to this white sauce.
0:34:51 > 0:34:55We'd have liked to have used all brown trout, but it's fishing!
0:34:55 > 0:34:56We did pretty well in the morning.
0:34:56 > 0:34:59Some very fine rhubarb from our lady.
0:34:59 > 0:35:02Put a star anise in here.
0:35:02 > 0:35:04Just a little one.
0:35:04 > 0:35:07- I love them.- Some brown sugar and a wee splash of water.
0:35:07 > 0:35:11- Just boil that until it drops. - This is done, mate.
0:35:11 > 0:35:14- Spinach blanched. - Have a taste of that.
0:35:14 > 0:35:16See what you think.
0:35:19 > 0:35:22- That's wonderful!- It's kind of hard to do!- Oh, man!
0:35:22 > 0:35:25- Have you got a colander, Chef? - Yes, I can get you one.
0:35:25 > 0:35:30Chef, have you got a blast-chiller? Ah, brill. Thank you.
0:35:30 > 0:35:33All these elements of the pie have to be cold before we build the pie
0:35:33 > 0:35:36otherwise we're just going to end up with soggy pastry.
0:35:36 > 0:35:39Get the spinach really dry.
0:35:39 > 0:35:41I think I've made a bit much!
0:35:41 > 0:35:45Excellent. We want about three tablespoonfuls.
0:35:45 > 0:35:48- I've definitely made a bit much! - Is it in the blast-chiller?
0:35:48 > 0:35:51- Not yet. It will be in a minute. - Get it in!- I will!
0:35:51 > 0:35:54- I need to turn it on. - That would help!
0:35:57 > 0:35:59Rhubarb. That's that.
0:35:59 > 0:36:00Give me that, I'll clear down.
0:36:00 > 0:36:04If the spinach is wet, the pastry will be soup.
0:36:04 > 0:36:07The tarragon sauce that we've just put into the blast-chiller to cool,
0:36:07 > 0:36:10- we're going to push some prawns through it. Puff pastry.
0:36:10 > 0:36:13Right, I'll get on with the dill sauce.
0:36:13 > 0:36:14Load it up with spinach.
0:36:14 > 0:36:19I'm using blanched spinach because, if I'd used fresh spinach,
0:36:19 > 0:36:22when I'd open the pie up it would be full of green water.
0:36:22 > 0:36:25- How's your dill sauce? - I need your hand.
0:36:25 > 0:36:27- I need a drizzle.- Drizzle.
0:36:27 > 0:36:32What's in here is some red wine vinegar, some sugar and olive oil.
0:36:32 > 0:36:38What we're going to do is put a little bit of Dijon mustard in there as well. Have a look at the sauce.
0:36:38 > 0:36:40There it is.
0:36:41 > 0:36:44That's as blast-chilled as can be. It's not set, has it?
0:36:44 > 0:36:46Has it set? You're having a laugh.
0:36:46 > 0:36:50I thought sauce was something you're meant to spoon over! That's ice.
0:36:50 > 0:36:55Since when did you become bloody Gordon Ramsay, to criticise my sauce?
0:36:55 > 0:36:57You're sauce will stand up for itself.
0:36:57 > 0:37:02- I thought you wanted it thick! - Look at this, Paul Daniels!
0:37:02 > 0:37:06You're heating it in a pie, so what you want is that lovely moisture
0:37:06 > 0:37:08and loveliness to come down, so put the stuff in the pie!
0:37:08 > 0:37:10You want me to put the prawns in?
0:37:10 > 0:37:13It's like pistachio ice cream!
0:37:16 > 0:37:19- Howay, Gordon! Shift along. - Ladle it with love.
0:37:19 > 0:37:22- As you can see, it's going to be lovely on the plate.- Oh, my God!
0:37:22 > 0:37:27- It looks lovely on a front door. - What sort of recipe is this?
0:37:27 > 0:37:28This is not good.
0:37:28 > 0:37:31- It looks- BLEEP.- It doesn't. - It does looks- BLEEP.
0:37:31 > 0:37:32- I'm doing- BLEEP.
0:37:32 > 0:37:35- That WAS our rhubarb! - HE LAUGHS
0:37:35 > 0:37:39- I'll never get a compote out of that.- I'll put it in the frying-pan. That's all right.
0:37:39 > 0:37:42- Are you having a laugh? - That will dry out.- Where?
0:37:42 > 0:37:45- There!- You've put it in a frying pan!- That'll be fine.
0:37:45 > 0:37:50- Right, finish this off with a layer of spinach.- That's the dill sauce.
0:37:50 > 0:37:51- Is it nice?- Yes.
0:37:51 > 0:37:53Fantastic!
0:37:53 > 0:37:55Cut and crimp.
0:37:55 > 0:37:58It'll be all right when it comes together, this.
0:37:58 > 0:38:02I'm just going to add a couple of chives to this. Nice!
0:38:03 > 0:38:05Look at that.
0:38:05 > 0:38:08Our mousseline in these little jaunty pots.
0:38:08 > 0:38:11You want some boiling water, and just fill that up.
0:38:11 > 0:38:15That's going to cook the egg and the flavours will develop nicely.
0:38:15 > 0:38:17Time for the fish to go in.
0:38:17 > 0:38:21The Chinese cabbage that we blanched off before, with the watercress,
0:38:21 > 0:38:24we're going to put into what's called a robocook.
0:38:24 > 0:38:30We're going to add some pine nuts, lemon juice, olive oil, salt, pepper.
0:38:30 > 0:38:35You know what they say about watched pastry? It's kind of not going brown!
0:38:35 > 0:38:38- Turn the oven up. - I have. It's at 210.
0:38:40 > 0:38:43Right. This is going well. Not.
0:38:43 > 0:38:45I'll get the plates.
0:38:45 > 0:38:49- Either way, dude, we're going to get a quenelle out of that.- Lovely.
0:38:49 > 0:38:52- Beautiful.- These just need crisping up now.
0:38:52 > 0:38:55Sam! Could you stick these under the grill just to brown off?
0:38:55 > 0:38:56It's red hot, man.
0:38:56 > 0:38:58Thanks, Sam. You're a star.
0:38:58 > 0:39:01This is the finale. Look at those!
0:39:01 > 0:39:05They're risen. All that lovely butter's come to the top.
0:39:05 > 0:39:08To that, I'm going to put a little sage.
0:39:11 > 0:39:15Oh, yes! I was worried about that.
0:39:16 > 0:39:19- I have to say,- I- was a bit worried.
0:39:20 > 0:39:22He's good with the quenelle, isn't he?
0:39:28 > 0:39:33This little rhubarb chutney is sugar, star anise and a little bit of water and that's it.
0:39:35 > 0:39:38Are youse pleased with this dish itself?
0:39:38 > 0:39:40- I think it's a rescue job! - Well done!
0:39:40 > 0:39:44- Fermanagh on a plate. - A trio of brown trout
0:39:44 > 0:39:48done in three completely different ways with a rhubarb compote
0:39:48 > 0:39:55and a lovely little quenelle of pine nuts, of watercress and of Chinese leaves
0:39:55 > 0:39:59and with just a shower of dill sauce. There we have it.
0:39:59 > 0:40:03The rhubarb I love. The way you've done the rhubarb is really nice.
0:40:03 > 0:40:05It's fruity, flavoursome and all the rest.
0:40:05 > 0:40:08I don't know whether I would put it with these.
0:40:08 > 0:40:10- It's interesting.- It is interesting.
0:40:10 > 0:40:12Can you taste Fermanagh?
0:40:12 > 0:40:14Of course I can!
0:40:15 > 0:40:17My mother would be so proud of youse!
0:40:19 > 0:40:22Let's see. The dill sauce.
0:40:23 > 0:40:25Mmm. That's really beautiful.
0:40:25 > 0:40:27I love this, which is the pie.
0:40:27 > 0:40:30I love the way you did the trout. That was lovely.
0:40:30 > 0:40:34I have to say, I like this. The rest of it, no.
0:40:34 > 0:40:37I don't think this worked really much and I didn't like the rhubarb.
0:40:37 > 0:40:42- Although the rhubarb tasted lovely... - I think we tried too hard.- Yeah, I think we did.
0:40:42 > 0:40:46- Maybe a wee bit too hard. - Yeah, I think we did.
0:40:46 > 0:40:49Just let's hope that the tasters are pretentious!
0:40:49 > 0:40:51- Yes!- I hope so.
0:40:53 > 0:40:55'It's crunch time. The diners here will taste both dishes
0:40:55 > 0:40:58'but without any idea who cooked which.
0:40:58 > 0:41:01'First up is Noel's mixed grill.'
0:41:01 > 0:41:04Not a large Brussels sprout!
0:41:05 > 0:41:07- That's really good.- Beautiful.
0:41:07 > 0:41:09Very delicate. The steak is just perfection.
0:41:09 > 0:41:12It looked very impressive. The colours were really good.
0:41:12 > 0:41:17I loved the cabbage parcel with the bacon, which is very Fermanagh.
0:41:17 > 0:41:21That little parcel, just wondering what's in it and breaking into it I thought was excellent.
0:41:21 > 0:41:26'The kidney I thought was particularly great. That was cooked beautifully pink, it was delicious.'
0:41:26 > 0:41:30The egg and chips I don't feel really is Northern Irish. I think it's more English.
0:41:30 > 0:41:35Egg and chips reminds me of Yorkshire. It's not an Irish thing, particularly.
0:41:35 > 0:41:38High point was the presentation of it, which was excellent.
0:41:38 > 0:41:40'To me, it looks like plain food.'
0:41:40 > 0:41:41It looks uncomplicated.
0:41:41 > 0:41:44And I think that's part of its charm.
0:41:44 > 0:41:48'We all knew that would be a hit. Will our dish go down as well?
0:41:48 > 0:41:49'Fingers crossed!'
0:41:49 > 0:41:51Excellent.
0:41:52 > 0:41:54- Try that.- That's lovely.
0:41:57 > 0:42:00The thing in the pot is really, really good.
0:42:01 > 0:42:06I loved the rhubarb and the brown trout together. I think that really works well together.
0:42:06 > 0:42:09It was a typical Fermanagh dish. Treated very skilfully, of course.
0:42:09 > 0:42:13The presentation. When that came out, the plate was just dancing.
0:42:13 > 0:42:16'It looked lovely.'
0:42:16 > 0:42:20I think in the pastry with the wilted spinach, it was delicious and really light.
0:42:20 > 0:42:25The only problem was it was too small! About four times the size would have been perfect!
0:42:25 > 0:42:27APPLAUSE
0:42:27 > 0:42:29How are you? Thank you.
0:42:30 > 0:42:33Eeh! Eeh, well.
0:42:33 > 0:42:36Thank you so much for coming.
0:42:36 > 0:42:41I must say to the people of Fermanagh, we've had one of the best times ever.
0:42:41 > 0:42:43- You're a friendly lot, aren't you? - Aye.- Sociable.
0:42:43 > 0:42:46Your food's great, the lakes are great.
0:42:46 > 0:42:50Now it comes to the nitty-gritty, really.
0:42:50 > 0:42:55Could I have a show of hands, please, for the mixed grill?
0:42:57 > 0:43:03So that's three. Could I have a show of hands, please, for the trio of trout?
0:43:04 > 0:43:07One, two, three, four, five, six.
0:43:07 > 0:43:12So, the mixed grill was Noel's and the trio of trout was Dave and I's.
0:43:12 > 0:43:17The chaos that ensued to get the trout on the plate!
0:43:17 > 0:43:19Oh, I'm really surprised!
0:43:19 > 0:43:21- Thanks very much. Thanks, Noel. - APPLAUSE
0:43:21 > 0:43:27'What a result! I'm not sure how we managed that win, but we did!
0:43:27 > 0:43:30'Noel was such great craic in the kitchen. We really had a laugh.
0:43:30 > 0:43:35'The people of Fermanagh have made us feel so welcome and we can't wait to return to this county.'
0:43:52 > 0:43:53Subtitles by Red Bee Media Ltd
0:43:53 > 0:43:55E-mail subtitling@bbc.co.uk