0:00:02 > 0:00:05We're on the road to find regional recipes to rev up your appetite.
0:00:05 > 0:00:10We're riding county to county to discover, cook and enjoy the best of British.
0:00:10 > 0:00:11Come on!
0:00:25 > 0:00:28We're here to define the true taste of Antrim.
0:00:47 > 0:00:49Ha-ha! Look at that! You can see the docks.
0:00:49 > 0:00:54- Titanic, the White Star Line. - It was built there, wasn't it?- Yeah.
0:00:54 > 0:00:59If you're going to explore Northern Ireland, what better place to start than County Antrim?
0:00:59 > 0:01:02It's fantastic. You've got the cosmopolitan city of Belfast to the south
0:01:02 > 0:01:07and in the north you've got the Giant's Causeway - one of the wonders of the world.
0:01:07 > 0:01:12In between you've got the eel-rich shores of Lough Neagh, the biggest lake in Britain.
0:01:12 > 0:01:17- It's got everything. But where do we start?- You know where we start, let's smarten ourselves up,
0:01:17 > 0:01:21get our dancing shoes on and get in to the city of Belfast and rip it up.
0:01:24 > 0:01:27On our quest to define the true flavours of Antrim,
0:01:27 > 0:01:29we're under siege at Carrickfergus Castle from the locals
0:01:29 > 0:01:32who have strong ideas about their traditional dish.
0:01:32 > 0:01:34That should be in the oven by now!
0:01:34 > 0:01:39Heading to the coast, we comb the beach for some of Northern Ireland's famous dulse seaweed.
0:01:39 > 0:01:43And we climb aboard a harvester and help sort the spuds from the stones.
0:01:43 > 0:01:45Hold on! Hold on!
0:01:45 > 0:01:48And representing Antrim in the cook-off later is Niall McKenna.
0:01:48 > 0:01:52Will we be able to beat him using the county's finest ingredients?
0:02:05 > 0:02:11- Bonny Belfast. St George's Market. - Yeah, it's one of the most famous in Britain.
0:02:11 > 0:02:14- I've been longing to come here for donkey's.- Here we go!
0:02:19 > 0:02:22- Look at this cheese here, man. - Irish cheeses!
0:02:24 > 0:02:26Look at these potato cakes!
0:02:26 > 0:02:28- I'd love to. Thank you very much. - Thank you.
0:02:28 > 0:02:32- Look, mine's all stuck together. - That's OK. Go for it.
0:02:32 > 0:02:33They're delicious.
0:02:35 > 0:02:36Look at this.
0:02:36 > 0:02:38Box of chocolates.
0:02:38 > 0:02:40- Are they very good?- Very good.
0:02:40 > 0:02:42Fab. What's that?
0:02:42 > 0:02:46- This is a traditional yellowman. - Look at the colour.
0:02:46 > 0:02:48Just watch the fillings.
0:02:49 > 0:02:52- I love it.- It's like rock crossed with honeycomb.
0:02:52 > 0:02:56What, to you guys, is Antrim on a plate?
0:02:56 > 0:02:57Fish.
0:02:57 > 0:03:01- The Ulster fry.- Yes! - Can't beat a good old Ulster fry.
0:03:04 > 0:03:08- This market, you want for nothing, do you?- I know, it's brilliant.
0:03:08 > 0:03:10We come down every Saturday.
0:03:10 > 0:03:12Look at those sausage rolls.
0:03:12 > 0:03:15I know it's not Irish but it's making me hungry!
0:03:15 > 0:03:20No time to get distracted. We need to keep hunting for the true taste of Antrim.
0:03:20 > 0:03:21Look at that.
0:03:21 > 0:03:24- That is good, good meat. - That is wonderful pork.
0:03:24 > 0:03:26- Thank you very much.- I love it here.
0:03:29 > 0:03:33- What's good that comes from the sea? - You could try some Irish dulse.
0:03:33 > 0:03:38- Particularly good around the Antrim coast.- What's dulse? - Seaweed.- I love dulse.
0:03:38 > 0:03:40- How do you do dulse?- You just buy it.
0:03:40 > 0:03:43At the seaside, you'd go down to the rocks and they're drying it out there
0:03:43 > 0:03:47- and we always buy it fresh. You eat it as is.- You just munch it?
0:03:47 > 0:03:53- That's lovely. Could you give us a guided tour of your produce? - We've got some soda farl.
0:03:53 > 0:03:55When you eat it, you can taste the soda after a while.
0:03:55 > 0:04:01We've got some potato bread. It's got flour, potato, wee bit of salt, some water, that's basically it.
0:04:05 > 0:04:08The Irish eel. Where are these beauties from?
0:04:08 > 0:04:12They're from Lough Neagh, the biggest freshwater lake in the UK.
0:04:12 > 0:04:15- Most of them are exported out of the country.- Really?
0:04:15 > 0:04:18These have been pan-fried with fresh basil, sun-dried tomatoes.
0:04:18 > 0:04:20They're very rich, aren't they?
0:04:20 > 0:04:25I'd like those as a little starter with a glass of chilled fino sherry.
0:04:25 > 0:04:27Would work really well, wouldn't it?
0:04:27 > 0:04:31They work equally as well with a pint of Guinness, believe you me!
0:04:31 > 0:04:34Ladies, ladies, ladies.
0:04:34 > 0:04:36Is this our lucky day?
0:04:36 > 0:04:38What's good to eat in County Antrim?
0:04:38 > 0:04:42- Lamb.- Lamb. Salmon.
0:04:42 > 0:04:45- What traditional dishes do you have here?- Champ.
0:04:45 > 0:04:49- What's the difference between champ and colcannon?- It's the same.
0:04:49 > 0:04:53One has cabbage in it.
0:04:53 > 0:04:56So champ's spring onions, colcannon's got cabbage.
0:04:56 > 0:05:01See that lettuce, still got the dew on. It's so fresh and crispy.
0:05:01 > 0:05:06Would be nice with a few bits of bacon, poached egg on the top. That's proper, isn't it?
0:05:06 > 0:05:08They've got to be picked last night.
0:05:08 > 0:05:11- What would you say is typical Belfast food?- Fry.
0:05:11 > 0:05:14- Fry? What's on a good Ulster fry? - Everything!
0:05:14 > 0:05:18- Eggs and sausages and bacon... - Potato bread, soda bread.
0:05:18 > 0:05:20Soda bread is so good!
0:05:20 > 0:05:22An Ulster fry on a Sunday morning.
0:05:22 > 0:05:28- It's hard to beat a bit of soda bread and potato bread. - Bacon and eggs, sausages...
0:05:28 > 0:05:29What's in a good Ulster fry?
0:05:29 > 0:05:32Well, potato bread and the soda bread.
0:05:32 > 0:05:38It's the potato bread and the soda bread that seem to make it different to your average fry-up.
0:05:38 > 0:05:40But it's very unhealthy, boys.
0:05:40 > 0:05:42- Very, very unhealthy! - How dare you, madam?
0:05:42 > 0:05:45These are two honed athletes on a fried breakfast.
0:05:45 > 0:05:47You look it, right enough!
0:05:47 > 0:05:52We're off to Carrickfergus Castle to cook a traditional Ulster fry.
0:05:52 > 0:05:56But we're focusing on the two elements that make this fry-up unique.
0:05:56 > 0:05:57Soda bread and potato farls.
0:05:57 > 0:06:02The bacon, sausages, black pudding, tomatoes and mushrooms are already in the oven.
0:06:02 > 0:06:03It's time to get baking!
0:06:03 > 0:06:05We're at Carrickfergus Castle.
0:06:05 > 0:06:08Behind me, we've got the harbour, Belfast Lough.
0:06:08 > 0:06:10Belfast is over there. Giant's Causeway is up there.
0:06:10 > 0:06:15We've had a great time at the market and we've got everything we need to make an Ulster fry.
0:06:15 > 0:06:20We're really going to concentrate on the potato farl and soda bread.
0:06:20 > 0:06:22What we'd better do is get the soda bread on.
0:06:22 > 0:06:25"Let's get the soda..." That's why we're here!
0:06:25 > 0:06:32The other thing is, as time is at a minimum, with soda bread, you don't have to leave it to rise.
0:06:32 > 0:06:38You mix it, knead it, bung it in the oven, half an hour later you've got a loaf. You start with flour.
0:06:38 > 0:06:42The primary ingredient is bicarbonate of soda.
0:06:42 > 0:06:47Not baking powder - bicarb. Sprinkle your bicarb in.
0:06:47 > 0:06:51The second chemical - it's cream of tartar.
0:06:53 > 0:06:56Next, a teaspoon of salt.
0:06:58 > 0:06:59LAUGHTER
0:06:59 > 0:07:01It's got damp!
0:07:02 > 0:07:05Lastly, with the dry goods, a teaspoon of sugar.
0:07:08 > 0:07:12Do you know, County Antrim is very famous for its damp climate, isn't it?
0:07:12 > 0:07:15It's lovely, it's green, it's fertile.
0:07:15 > 0:07:17- It's wet, that's what it is!- Aye.
0:07:17 > 0:07:21Now, with perfectly clean hands, mix your dry goods together.
0:07:23 > 0:07:26If a gust of wind catches this...!
0:07:28 > 0:07:29That's us.
0:07:33 > 0:07:38The liquid in soda bread is good old fashioned buttermilk.
0:07:38 > 0:07:39Buttermilk it is.
0:07:40 > 0:07:42It's a good sticky mix, this.
0:07:45 > 0:07:47Now, just knead it a bit.
0:07:47 > 0:07:52I'm still trying to combine mine! I'll not be a minute.
0:07:52 > 0:07:57It's all right. It'll come right, Kingy, it'll come right. Work it.
0:08:01 > 0:08:02Watch this, watch.
0:08:07 > 0:08:11Good that, wasn't it? Now, is there any tips that you can give me?
0:08:11 > 0:08:13You're working it too hard.
0:08:13 > 0:08:14LAUGHTER
0:08:14 > 0:08:17It should be in the oven by now!
0:08:17 > 0:08:20I'm sorry for working you too hard!
0:08:20 > 0:08:23- Mine's ready for the oven? - Yes, go on!
0:08:23 > 0:08:24Thank you.
0:08:24 > 0:08:27I'm just going to oil the sheet to make sure it doesn't stick.
0:08:27 > 0:08:32I want a nice round shape and I'm going for the traditional cross.
0:08:32 > 0:08:36We would divide it in four... flatten it out and divide in four.
0:08:36 > 0:08:39- Flatten it out and divide... - Put it on a griddle.
0:08:39 > 0:08:41No, no, no.
0:08:41 > 0:08:44No, we're doing it in the oven.
0:08:44 > 0:08:45That's OK.
0:08:45 > 0:08:48We were going to do the farls on the griddle.
0:08:48 > 0:08:50- Are you? The potato ones?- Yeah.
0:08:50 > 0:08:53All right then, fine. Go ahead!
0:08:53 > 0:08:57You might need to flatten it out a bit.
0:08:58 > 0:09:03Funny, actually. If you look, you can see it's going bubbly already.
0:09:03 > 0:09:09Now, soda bread for half an hour in a hot oven about 200 degrees C.
0:09:09 > 0:09:11Right, that's it, we're going home.
0:09:11 > 0:09:15We're not. We've got the nice bit. We're going to do the potato farl.
0:09:15 > 0:09:17THUNDER ROARS
0:09:17 > 0:09:20- The rain's set in. Are you wet?- Yes!
0:09:22 > 0:09:26Oh, look... I think you should huddle in a bit.
0:09:28 > 0:09:31What we need to do now is to make the potato farl or potato scone.
0:09:31 > 0:09:33You're up north. Potato bread.
0:09:33 > 0:09:36- Potato bread?- Potato bread. - Potato bread.
0:09:36 > 0:09:40Potatoes go in, but these are just cold mashed potatoes.
0:09:42 > 0:09:47The flour is combined with the cold potato. There you are. Crack on.
0:09:47 > 0:09:49- In bowl. That's it. - Potatoes need salt.
0:09:49 > 0:09:51- What do potatoes need?- Salt.
0:09:51 > 0:09:54Now, to that, add some melted butter.
0:09:55 > 0:09:57Work that in, son.
0:09:58 > 0:10:03That seems a bit moist, doesn't it? Do you think a bit more flour?
0:10:03 > 0:10:07- The boss said more flour. - Yes, the oracle of all farlness.
0:10:07 > 0:10:09Is that enough?
0:10:09 > 0:10:10That looks fine.
0:10:10 > 0:10:13- Thank you.- Now, that's better.
0:10:13 > 0:10:15I can feel it now.
0:10:16 > 0:10:19- Do you think that's rollable? - I think we're there.
0:10:19 > 0:10:24Yeah, flour your dry board, take some of this dough.
0:10:25 > 0:10:29Just roll it out to the desired thickness.
0:10:29 > 0:10:32Being a Virgo, I want nice, tidy farls.
0:10:32 > 0:10:36Cut round it. Now cut it into quadrants.
0:10:38 > 0:10:41Now, you want to lift this off and place it
0:10:41 > 0:10:44there and we fry it.
0:10:46 > 0:10:47And repeat. I'll get on with that, mate.
0:10:47 > 0:10:50It looks like a bread, it's rising, it's soda-like.
0:10:50 > 0:10:53- Is it monster, Kingy? - Oh, it's awesome!
0:10:53 > 0:10:57Sternest critic. What you think of it so far?
0:10:57 > 0:11:00- It's wonderful.- Thank you!
0:11:01 > 0:11:03I'll make some more, then.
0:11:05 > 0:11:09- They're a thing of beauty, aren't they?- They're lovely. Look at that.
0:11:09 > 0:11:11By my reckonings, the soda bread's finished.
0:11:11 > 0:11:14- Go and have a look, go and have a look.- Top one's done.
0:11:14 > 0:11:16TAPS ON BREAD
0:11:16 > 0:11:17Look at that.
0:11:17 > 0:11:19Oh...
0:11:19 > 0:11:21WOMAN LAUGHS
0:11:21 > 0:11:22That's lovely.
0:11:22 > 0:11:26The one that was on the bottom isn't cooked so much.
0:11:26 > 0:11:28Shall we put them in the oven... Oh, crikey!
0:11:30 > 0:11:32LAUGHTER
0:11:32 > 0:11:35- Sausages are done, Kingy!- Oh, no!
0:11:35 > 0:11:39- They so are. Get them out! - They're all right, actually.
0:11:39 > 0:11:43- I don't know what all that steam was from.- Oh, no. The sausages!
0:11:43 > 0:11:45- They're not. They're all right, look.- Ohhh!
0:11:47 > 0:11:52- That's all right. It's hot! - Argh! Ooh, ahh!
0:11:52 > 0:11:53Those farls look brilliant.
0:11:53 > 0:11:56- I'll get the soda bread out. It'll be done now.- Great.
0:11:56 > 0:11:59There we are.
0:12:00 > 0:12:03Oh, look at that. That's soda bread.
0:12:06 > 0:12:09- That looks lovely, doesn't it?- Yeah.
0:12:09 > 0:12:12- Shall we fry it?- Yes.
0:12:12 > 0:12:16Just in case this breakfast isn't going to kill us, let's put a bit of butter in there.
0:12:16 > 0:12:20I can hear the arteries hardening from here.
0:12:20 > 0:12:23Yeah. But they're singing a lovely song, aren't they?
0:12:23 > 0:12:24LAUGHTER
0:12:26 > 0:12:31Couple of nuggets of black pudding and a beef sausage.
0:12:31 > 0:12:34Two eggs just lapping over one another like they do in the commercial.
0:12:34 > 0:12:37This is it. The Irish breakfast of death.
0:12:37 > 0:12:41We'll just garnish it with a fried soda bread and this one cheekily on there.
0:12:43 > 0:12:48- And there we have it - the Hairy Bikers' Ulster Fry.- Come on!
0:12:52 > 0:12:58Now it's the moment of truth. What will the locals make of our take on the Ulster fry?
0:12:58 > 0:13:01- Is that how it should be? - It is. Absolutely lovely.
0:13:01 > 0:13:04- Which do you think is the best bit of the Ulster fry?- Potato bread.
0:13:04 > 0:13:07- That's the best compliment. - Is it like your mam makes?
0:13:07 > 0:13:09No, better. Shh!
0:13:09 > 0:13:14- That's it, you've just ruined your weekend there.- Sorry, Mum!
0:13:14 > 0:13:15There you go.
0:13:15 > 0:13:18- Have a nibble of the soda bread. - Good job, lads. Well done.
0:13:18 > 0:13:21Guys, what are you doing tomorrow for breakfast?
0:13:21 > 0:13:22Oh, I think we're on the ferry!
0:13:23 > 0:13:26I don't want to buy it from a shop any more. It's totally different.
0:13:26 > 0:13:29- It tastes like potato. - The soda bread was fantastic.
0:13:29 > 0:13:33- It was so light and fluffy and beautiful.- It's delicious and light on the inside.
0:13:33 > 0:13:37Now, this, ladies and gentlemen, is the deputy mayor. How is it?
0:13:37 > 0:13:41- It's actually better than my mum's. - Don't say that too loud!- She's standing over there!
0:13:43 > 0:13:46The Ulster fry was a complete hit, thank goodness.
0:13:46 > 0:13:47We didn't want to get that one wrong.
0:13:47 > 0:13:50An even bigger challenge is around the corner.
0:13:52 > 0:13:56As always, we're taking on one of the county's top chefs in their restaurant,
0:13:56 > 0:14:00using local ingredients to see who best can define the taste of the region.
0:14:00 > 0:14:06It will be up to local diners to decide whose dish best represents the true flavours of Antrim.
0:14:06 > 0:14:08Our opponent today is...
0:14:10 > 0:14:14..Niall McKenna, the award-winning chef and owner of James Street South in Belfast.
0:14:14 > 0:14:17Niall's restaurant is a stylish and popular spot in the city.
0:14:17 > 0:14:20He makes use of local produce as much as he can.
0:14:20 > 0:14:24James Street South has been now going for five-and-a-half years.
0:14:24 > 0:14:26I decided to move from London back here.
0:14:26 > 0:14:28County Antrim is to me a beautiful place to live.
0:14:28 > 0:14:31It's a beautiful place to work in and get all your ingredients from.
0:14:31 > 0:14:35You drive through the glens of Antrim and they're just so green
0:14:35 > 0:14:39and the whole backbone of County Antrim are farmers, fish suppliers.
0:14:39 > 0:14:43The quality of the land, the quality of the soil, is key to everything.
0:14:43 > 0:14:46Your milk, your butter, your cream, it's just so rich.
0:14:46 > 0:14:50The quality of fish, meat, lamb and beef is just amazing.
0:14:50 > 0:14:53It really is. The best quality I've ever worked with
0:14:53 > 0:14:56is the stuff I can get on my own doorstep in County Antrim.
0:14:56 > 0:14:59Finding suppliers within Northern Ireland is easy because it's small.
0:14:59 > 0:15:04Everybody knows everybody. It's about building relationships with your supplier.
0:15:04 > 0:15:07They tell me what they've got coming in and I'll put it on the menu.
0:15:07 > 0:15:10The season everybody starts getting excited about is spring into summer.
0:15:10 > 0:15:14You're just biting at the bit when the asparagus is coming on and then comes summer.
0:15:14 > 0:15:18The colours come out, the flavours come out and then off you go.
0:15:18 > 0:15:20It's all about light dishes.
0:15:20 > 0:15:22Low in fat. Quality, but at the same time flavoursome.
0:15:22 > 0:15:27It's the healthiness of it. Not using too much butter, not using too much cream.
0:15:27 > 0:15:29It is airy, it's healthy.
0:15:29 > 0:15:31To take on the Hairy Bikers today, my taste of County Antrim is
0:15:31 > 0:15:35locally caught John Dory with hand-dived scallop, mussel nage.
0:15:35 > 0:15:36Beautiful.
0:15:38 > 0:15:41- It looks very swankificacious. - Let's go in and meet him.
0:15:44 > 0:15:47- Niall.- How you doing? - Hello, Dave. Pleased to meet you.
0:15:47 > 0:15:50Hello, mate. I'm Si. How are you? Nice to see you, how are you?
0:15:50 > 0:15:53Right, Niall, headline your dish. What are you cooking for us, mate?
0:15:53 > 0:15:56We're having native Irish John Dory with hand-dived scallop,
0:15:56 > 0:15:59just caught off the Antrim coast, mussels from Belfast Lough
0:15:59 > 0:16:02and we're going to serve the mussels with nage.
0:16:02 > 0:16:05From the seas of Antrim. You can't get better than John Dory.
0:16:05 > 0:16:07Right, here we go.
0:16:07 > 0:16:09We've got a bit of John Dory first.
0:16:09 > 0:16:11Straight down like so.
0:16:11 > 0:16:12Just cutting it off like so.
0:16:12 > 0:16:15Straight round. Haven't taken my finger off yet!
0:16:15 > 0:16:16Cor! That's quick.
0:16:16 > 0:16:18Where did you learn to fillet?
0:16:18 > 0:16:21- Over in London. Living there for 12 years.- Where did you work?
0:16:21 > 0:16:27I worked for Gary Rhodes, I worked at Canteen, the Avenue restaurants. I loved it.
0:16:27 > 0:16:31Great time. Filleted - ready to go. There's our portions ready to go.
0:16:31 > 0:16:33Next thing is our scallops.
0:16:33 > 0:16:36- We're just going to chop the scallops.- Crikey!
0:16:36 > 0:16:41- Now that takes me about 15 minutes to fillet.- Straight through.
0:16:41 > 0:16:45Look at that. It's still going. It's still pumping.
0:16:48 > 0:16:53The roe and the skirt, I'll rinse off and use that up in the stock.
0:16:53 > 0:16:58It's just perfect for us. Look at that. They're still going. Everything's there.
0:16:58 > 0:17:00Take it off at the muscle like so
0:17:00 > 0:17:04and we take it off like so. Totally clean.
0:17:04 > 0:17:07These here I'll take to the side, trim up like so.
0:17:07 > 0:17:09Just take that off.
0:17:09 > 0:17:10Take the skirt off. Done.
0:17:10 > 0:17:15- This is where you see a man who cooks for his living, can't you?- Oh, yeah.
0:17:15 > 0:17:19- It's fabulous.- I love what I do. So, this here, I'm going to rinse off.
0:17:19 > 0:17:21Next we'll get the basic stock veg.
0:17:21 > 0:17:24Star anise, leek, carrot, onion, shallot.
0:17:24 > 0:17:27Infuse with herbs and then we pass it off. Just let it infuse.
0:17:27 > 0:17:29How do you get your stock so clear?
0:17:29 > 0:17:34By not boiling it. Gently just over time, gently doing it so it's perfectly clear.
0:17:34 > 0:17:39Lot of flavour there. So there's a base for a cream sauce. Just keep it simple.
0:17:39 > 0:17:42So the carrots we're going to get ready to go.
0:17:42 > 0:17:43Just nice and fine like so.
0:17:43 > 0:17:45You've got your carrot, your turnip.
0:17:45 > 0:17:49Now I've got everything ready. I'm going to make two sauces.
0:17:49 > 0:17:52- One is a clear nage.- What's a nage? - It's a clear stock.
0:17:52 > 0:17:58You start with water, wine, vegetables, you infuse it together and then you bring it on the fish.
0:17:58 > 0:18:01Very healthy, in other words.
0:18:01 > 0:18:05From this one stock, I'll make two sauces. One will be cream, one will be clear.
0:18:05 > 0:18:08So, it's a very simple but very, very, very delicate sauce.
0:18:08 > 0:18:09Done like so.
0:18:11 > 0:18:16I'm going to add bay leaf, parsley, all in there.
0:18:16 > 0:18:20I'm going to add the scallop and the skirt plus all the juices from it.
0:18:20 > 0:18:23So just going to let that infuse. In with our cream.
0:18:24 > 0:18:28Just going to bring out the heat first of all. Get it ready to go.
0:18:28 > 0:18:31Get a wee bit of garlic. So that's on heating.
0:18:31 > 0:18:36Next thing is, we'll get our mussels going now and this is going to be a very quick way of doing it.
0:18:36 > 0:18:37In they go.
0:18:41 > 0:18:46With a wee bit of nage. Like so. And just the quick version is
0:18:46 > 0:18:50to get another pot and we just put it on top like so.
0:18:50 > 0:18:52- And you just steam them? - Steam them gently.
0:18:52 > 0:18:57That will take two minutes. We'll take them out, I want to shell them and they're ready to go.
0:18:57 > 0:19:00The nage itself, we're going to start with a clear stock now.
0:19:00 > 0:19:02This is beautiful, pure food.
0:19:02 > 0:19:05Fabulous. Absolutely fabulous.
0:19:05 > 0:19:07I'm trying to keep all the flavours in the pan.
0:19:07 > 0:19:10It's all different timings. Things take longer to cook.
0:19:10 > 0:19:14I'm going to put the carrot in first because that'll take a bit longer to cook.
0:19:14 > 0:19:16Carrot goes in. A bit more here.
0:19:18 > 0:19:19In that goes. Carrots in there.
0:19:20 > 0:19:24Bit of swede. That can go on the side.
0:19:24 > 0:19:28Now, that's two kinds of sweet root veg, aren't they? Nice.
0:19:28 > 0:19:31We're going to counteract them with touch more garlic.
0:19:31 > 0:19:34Just a wee bit. Little bit of shallot as well.
0:19:34 > 0:19:36Like so.
0:19:36 > 0:19:38That goes straight in.
0:19:38 > 0:19:41So just let that infuse now. That's coming together now nicely.
0:19:41 > 0:19:45- The cream sauce is just heating up now.- So that's a real good base, isn't it?
0:19:45 > 0:19:47Mussels like so.
0:19:47 > 0:19:51Drain the liquor off. All that flavour from the mussels.
0:19:51 > 0:19:54Beautiful. I then add that there,
0:19:54 > 0:19:57- this as well.- Nothing's wasted.
0:19:57 > 0:19:59Nothing's wasted, everything goes in.
0:19:59 > 0:20:01There we have it, like so.
0:20:02 > 0:20:06- This is the part where I burn my fingers. Shell them. - Do you want a hand?
0:20:06 > 0:20:08Please. Off you go.
0:20:08 > 0:20:10One in the pot, one in the mouth.
0:20:10 > 0:20:13These are from Belfast Lough, up the Antrim coast.
0:20:13 > 0:20:16Some of these here I'll keep back for garnish also on the plate.
0:20:16 > 0:20:20They're good, meaty mussels, aren't they? Are these from a bed or ropes?
0:20:20 > 0:20:22These are from a bed.
0:20:22 > 0:20:23Brilliant. Lose that one?
0:20:23 > 0:20:26Yep. That one can go. If it doesn't open, get rid of it.
0:20:26 > 0:20:29When it comes to shellfish you don't take any chances.
0:20:29 > 0:20:32We've got everything going here. Taste this here.
0:20:32 > 0:20:35The cream sauce. Taste that as well.
0:20:37 > 0:20:42It's getting there. There's no seasoning, we're gonna start working it with the wine.
0:20:43 > 0:20:46- So wine in both sauces? - Both sauces, just a wee touch.
0:20:46 > 0:20:51Not a lot. Touch of Pernod, just a hint. Boom, boom.
0:20:51 > 0:20:52A touch of salt.
0:20:52 > 0:20:54Then pepper into both of them.
0:20:54 > 0:20:58Everything's coming together nicely. A wee taste.
0:21:00 > 0:21:05It's getting there. In with the oil.
0:21:05 > 0:21:07Some dishes we just leave alone. This is one of those dishes.
0:21:07 > 0:21:11- It's fish, it's best to. - Just leave it. A bit of pepper.
0:21:11 > 0:21:13Getting a colour there.
0:21:13 > 0:21:20Then we're just gonna go with the John Dory. One, two, three, four.
0:21:20 > 0:21:23Season the fish now. Boom, boom, boom.
0:21:23 > 0:21:26- Bit of pepper.- Just simple. - Just so simple.
0:21:26 > 0:21:31Just leave it. They're coming along nicely. Just turn the John Dory.
0:21:31 > 0:21:35Caramelising beautifully. I'm just gonna take it off the heat a bit.
0:21:35 > 0:21:40A bit too powerful. At this point here I'm gonna add some tomatoes to it.
0:21:40 > 0:21:43Nice wee cherry tomatoes to give it a bit of sweetness.
0:21:43 > 0:21:48I'm gonna add some leek to it from County Antrim. Beautiful.
0:21:48 > 0:21:53Lemon juice. It's just so clean. So clean.
0:21:55 > 0:21:57A wee drop of capers.
0:21:57 > 0:22:01- Simple. Simple food. - I love the colours in that.
0:22:01 > 0:22:05Finish it off with a few knobs of butter, just to enrich it slightly.
0:22:06 > 0:22:08I'm just gonna pass this off here.
0:22:08 > 0:22:13Just like so. That's what's left from the sauce.
0:22:13 > 0:22:17- So all the flavours are in there? - All the flavours are in there.
0:22:17 > 0:22:20Then I'm gonna add the mussels into this now. Ready to go.
0:22:20 > 0:22:24All the flavours in there. Then I start plating it up. Spoon...
0:22:24 > 0:22:26Look at the colours on that!
0:22:26 > 0:22:28It's so fresh.
0:22:39 > 0:22:41You just want to eat it now!
0:22:41 > 0:22:42Coriander...
0:22:42 > 0:22:44This is the noisy part.
0:22:44 > 0:22:48Top tip, put the ladle over your blender, stops you decorating the kitchen.
0:22:48 > 0:22:51Instead of a big, heavy cream sauce it's a lot lighter.
0:22:51 > 0:22:55The flavour's still there, it's a hell of a lot more healthier.
0:22:55 > 0:22:57Just put it over like so.
0:22:58 > 0:23:00It's very simple. Done.
0:23:02 > 0:23:09There you have it - John Dory with hand-dived scallops, a mussel nage, all from County Antrim.
0:23:09 > 0:23:11It's magic!
0:23:15 > 0:23:17The sauce is gorgeous.
0:23:17 > 0:23:22The John Dory is perfect. It's firm, it's fresh.
0:23:22 > 0:23:25The flavours unfold on one another.
0:23:25 > 0:23:28It's delicate. You don't feel it's lacking satisfaction.
0:23:28 > 0:23:31The veggies,
0:23:31 > 0:23:34I think they go superbly well.
0:23:34 > 0:23:39Wouldn't you say this is a perfect example of modern Irish food?
0:23:39 > 0:23:45- I would say. And if this is the standard of the produce... - We're in for a treat.- We are.
0:23:45 > 0:23:50It's the locals who'll decide whose dish is best in the blind tasting coming up.
0:24:00 > 0:24:04Niall is going to be tough to beat so we need some special local favours.
0:24:04 > 0:24:07Let's try some of that dulse they told us about in St George's Market.
0:24:12 > 0:24:17We can't come to Ireland without sampling the dulse, the dulse is special enough.
0:24:17 > 0:24:22But the thing is which one do we eat?
0:24:22 > 0:24:26- I think we need the help of an expert.- Who?
0:24:26 > 0:24:28There's a fellow collecting seaweed.
0:24:28 > 0:24:32That could be a dulse farmer. There's always one around when you need one.
0:24:32 > 0:24:34What's he doing? There's loads here.
0:24:34 > 0:24:36He's getting fresh. Shall we give him a shout?
0:24:36 > 0:24:38- What are you gonna call him?- Bob?
0:24:38 > 0:24:41That's what he's doing.
0:24:41 > 0:24:42Bob?
0:24:43 > 0:24:46- Result.- Robert.- That was lucky.
0:24:46 > 0:24:48- How are you? - I'm all right, how are you?
0:24:48 > 0:24:51- Wet. Pleased to meet you. - We need to learn about dulse.
0:24:51 > 0:24:55- I've just picked this out of the waves to see the growth rate. - Is that dulse?- Yes.
0:24:55 > 0:24:57So it's purple?
0:24:57 > 0:25:01- Purple in colour, yes. Nice and salty.- I like that.
0:25:01 > 0:25:04So how big is your farm?
0:25:04 > 0:25:06My garden is 15 miles at least.
0:25:06 > 0:25:09- All of Ireland, if you wish. - Fabulous.
0:25:09 > 0:25:13You pull it all of the kelps. These small plants, in one month's time,
0:25:13 > 0:25:15they'll be 30, 40 centimetres long.
0:25:15 > 0:25:20- Very quick growing.- Medicinally it's really good as well, is it? - It is indeed. It's full of iodine.
0:25:20 > 0:25:25You get a lot of Americans asking for pure iodine.
0:25:25 > 0:25:29Or the likes of the hospitals, pharmaceuticals, or even cosmetics.
0:25:29 > 0:25:33We actually have 316 species.
0:25:33 > 0:25:37This one is a La Maria Saccharina. It grows along with this one.
0:25:37 > 0:25:39- If anybody's heard of Watami? - Yes, the Japanese one.
0:25:39 > 0:25:41Yeah, well, we call it Tangle.
0:25:41 > 0:25:44Tangle in this country because it tangles around everything.
0:25:44 > 0:25:46It's a very walnutty taste.
0:25:46 > 0:25:49Cook it in the pan with a bit of garlic, maybe.
0:25:49 > 0:25:52It's nice. What's this, Robert?
0:25:52 > 0:25:57That's sea lettuce. It's absolutely amazing in anything to do with eggs or quiche.
0:25:57 > 0:26:00Once you heat it, you get a hungry smell.
0:26:00 > 0:26:02I know exactly what you mean.
0:26:02 > 0:26:04It hits your taste buds.
0:26:04 > 0:26:09Although you can eat seaweed fresh, most is sold and eaten after being dried out.
0:26:09 > 0:26:11Here is our traditional one, dulse.
0:26:11 > 0:26:18- Used for soups, gravies, stir fries, maybe chopped into the colcannon... - That would be good.
0:26:18 > 0:26:22Instead of the spring cabbage. Or with a bit of spring cabbage and a bit of dulse.
0:26:22 > 0:26:25- This is all going well. - That's a keeper.
0:26:25 > 0:26:27This is one we roast. It tastes like bacon.
0:26:27 > 0:26:29- Really?- Could you deep-fry it?
0:26:29 > 0:26:33You can indeed. The best one for deep-frying is the green sea lettuce one.
0:26:33 > 0:26:36Right. So we would just rehydrate this, yeah?
0:26:36 > 0:26:40Just whack in the bowl, five minutes, it will blow up like a leaf.
0:26:40 > 0:26:43More calcium and iron than any other vegetable.
0:26:43 > 0:26:48So not only will our tasters have culinary satisfaction, they'll leave us as fit as a fiddle!
0:26:50 > 0:26:53Bob's idea of using at seaweed varieties with potatoes is great.
0:26:53 > 0:26:59Spuds are an important part of Northern Irish food production so we need to get hold of the best.
0:26:59 > 0:27:05Potatoes are so versatile, man, you can have them mashed, dauphinoise, boiled, baked...
0:27:05 > 0:27:07Lovely with a bit of meat and gravy!
0:27:15 > 0:27:19So to find the finest potatoes in County Antrim, we're off to see an expert in his field.
0:27:19 > 0:27:21Literally.
0:27:21 > 0:27:24- Hello, Robin.- Nice to meet you.
0:27:24 > 0:27:26- Lovely day!- Nice to see you.
0:27:26 > 0:27:28- Would you like to see our potato field?- Yes.
0:27:28 > 0:27:31I want to learn about potatoes from an expert.
0:27:31 > 0:27:36Robin Cherry is king of the spuds - in his 40 years of experience he's bred his own varieties
0:27:36 > 0:27:41and has been awarded an MBE for his services to the potato industry.
0:27:41 > 0:27:44What lies beneath this soil, Robin?
0:27:44 > 0:27:47- Sunbeam potatoes. - What's a sunbeam potato?
0:27:47 > 0:27:52It's a special new variety I have bred, especially for the table,
0:27:52 > 0:27:54and it also is good for crisping.
0:27:54 > 0:27:57It takes a long time to breed a variety, many years.
0:27:57 > 0:28:03The first thing we look for is virgin land that's high up, so we don't have a problem with aphids.
0:28:03 > 0:28:06- What else do you look for? - Nice fine soil, if possible.
0:28:06 > 0:28:08Free-draining soil.
0:28:08 > 0:28:11I've got to say, I haven't... look at that.
0:28:11 > 0:28:14Irish peat. It's like a grow bag.
0:28:14 > 0:28:18This particular field hasn't been in any sort of crop for at least 30 years.
0:28:18 > 0:28:20- Really?- We're fortunate in that respect.
0:28:20 > 0:28:23So what's going on over there?
0:28:23 > 0:28:24Well, we're harvesting today.
0:28:24 > 0:28:26Come on, you.
0:28:26 > 0:28:31I want you to pick out the soil, stones, anything that shouldn't be there, take out.
0:28:31 > 0:28:34- You understand what you have to do? - I'm there.- Yes, sir!
0:28:34 > 0:28:36Good. Let me see you in action.
0:28:36 > 0:28:38Spark it up.
0:28:54 > 0:28:57All the taties are falling off!
0:28:57 > 0:28:59Get the stones!
0:28:59 > 0:29:01There's loads of stones.
0:29:04 > 0:29:06Hold on!
0:29:07 > 0:29:09Pick the stones! Pick the mud.
0:29:09 > 0:29:15- That's a stone. That goes there. - All the potatoes are falling off!
0:29:15 > 0:29:18With that we can win.
0:29:18 > 0:29:19It's firm.
0:29:22 > 0:29:24Don't let the stones in.
0:29:24 > 0:29:28I'm not. I was chatting! This one, look!
0:29:29 > 0:29:34- You're the mad professor of potatoes, you, aren't you? - No.- You are.
0:29:34 > 0:29:37Robin, we want to celebrate the Northern Irish potato,
0:29:37 > 0:29:43make it the star of the dish, so what we need to do is find a potato for each function.
0:29:43 > 0:29:47Now, I suspect first on the oche will be some form of mash, a colcannon or a champ.
0:29:47 > 0:29:52Well, I think we should go for the Sunbeam in that case.
0:29:53 > 0:29:57Me little lovely. Right, now the next one.
0:29:57 > 0:30:00Roastie, with goose fat and semolina, a little bit of salt.
0:30:00 > 0:30:03Fluffy on the inside and crispy on the outside, what d'you reckon?
0:30:03 > 0:30:07I think your Arran Victory, which is an old variety and will bring in
0:30:07 > 0:30:13one of the traditional varieties of Northern Ireland at a time when they were using goose fat.
0:30:13 > 0:30:14A nice story behind it.
0:30:14 > 0:30:17Last thing we want to do, dauphinoise potatoes.
0:30:17 > 0:30:23We want something that'll stick together when we cut it thinly on a mandolin, then cook it with cream.
0:30:23 > 0:30:26I think we should go back again, possibly.
0:30:28 > 0:30:30Have a look at the Sunray.
0:30:30 > 0:30:32This wouldn't break down.
0:30:32 > 0:30:35- Brilliant, just what we want. - A nice shape as well, Dave.
0:30:35 > 0:30:40That will bring in your dish from the very latest variety right through to the traditional.
0:30:40 > 0:30:43That's brilliant, we'll go and have a good cook up.
0:30:43 > 0:30:46So, guys, what are you going to cook?
0:30:46 > 0:30:48It's a trio of potatoes.
0:30:48 > 0:30:52And we're doing some dulse three ways with our potatoes.
0:30:52 > 0:30:56Now we've got a supporting act, we're going to do a daube of local beef, so we can get
0:30:56 > 0:30:59lots of gravy, because you can't have potatoes without gravy.
0:30:59 > 0:31:04But it's the locals who will decide whose dish is best in a blind tasting, coming up.
0:31:04 > 0:31:07- Shall we get the beef on first, mate? - Yes, let's do that.
0:31:07 > 0:31:08What kind of beef are you using?
0:31:08 > 0:31:13We thought we'd go for shin, because what we want is the gravy.
0:31:13 > 0:31:17Two shins of beef, boned out, rolled up and put together like that.
0:31:17 > 0:31:19- A little bit of olive oil in the pan.- Why olive oil?
0:31:19 > 0:31:22It's the only thing I could find close to hand!
0:31:22 > 0:31:27What we have here is some seasoned flour. I'm just going to roll the beef
0:31:27 > 0:31:35- in this seasoned flour. - Any residue from flour on the beef is going to thicken the gravy.
0:31:35 > 0:31:37Two ends first.
0:31:37 > 0:31:42While Kingy's doing the meat, baby onions, mushrooms go in there.
0:31:42 > 0:31:47We're just going to fry these in butter and olive oil until they're golden.
0:31:50 > 0:31:57- Nearly there.- I'll take this off. Set that aside.
0:31:57 > 0:32:02Two shins like that, a very cheap way of getting a massive Sunday joint.
0:32:02 > 0:32:07In this pan I've got some celery, some carrot and onion.
0:32:07 > 0:32:12Wasting none of the flavours, use the beef juices just to sweat this down.
0:32:12 > 0:32:17I'm going to take the zest and the juice of this orange and stick it into our lovely pot.
0:32:17 > 0:32:22These are the building blocks of flavour for the best gravy ever.
0:32:22 > 0:32:24Just let all the juice out of it.
0:32:24 > 0:32:27And you end up with really clean hands if you do it with lemons.
0:32:27 > 0:32:31Just for one minute, I'm gonna sweat down some garlic.
0:32:31 > 0:32:33Right, I think we're ready to do the daube.
0:32:33 > 0:32:36- Right, dude.- We have the juice and zest of an orange.
0:32:36 > 0:32:38To that, we throw in Bully.
0:32:38 > 0:32:44To that, I've got the sweated-down carrots, celery, onions and garlic.
0:32:44 > 0:32:51The liquids, stock of beef, a nice Cotes du Rhone.
0:32:53 > 0:32:56- Look at that. - It's beef and red wine, it's...
0:32:56 > 0:32:58A good slug of Madeira.
0:32:58 > 0:33:00About 50 ml.
0:33:00 > 0:33:03We're going to put star anise.
0:33:03 > 0:33:08- A cinnamon stick.- And we're going to put a little bouquet garni in. Bay, thyme and flat-leaf parsley.
0:33:08 > 0:33:11Just goes in like that.
0:33:11 > 0:33:13Look, you could almost eat that as it is.
0:33:13 > 0:33:17That's just the browned onions and mushrooms. We lob those on.
0:33:17 > 0:33:20All of that lovely fat, as well.
0:33:20 > 0:33:21Oh, yes.
0:33:21 > 0:33:26Cover that up now, put it in the oven, about 160 degrees for about six hours.
0:33:26 > 0:33:31You'll be pleased to know we do have a "here's one we've done earlier".
0:33:31 > 0:33:36Now to the stars of this occasion, the spuds.
0:33:36 > 0:33:41These are gonna be the most perfect roast potatoes in roast potato-dom.
0:33:41 > 0:33:43Golden rule, goose fat.
0:33:43 > 0:33:47These are the potatoes, Arran Victories, and we're barrelling them.
0:33:47 > 0:33:50Because it's a high-end restaurant, we can't just throw them in.
0:33:50 > 0:33:53You waste loads, but you can make soup out of it,
0:33:53 > 0:33:57- and we barrel them.- I'm gonna put the goose fat in to heat.
0:33:57 > 0:33:59We want it absolutely blistering.
0:33:59 > 0:34:04Oh, it'll do! The next step in a perfect roast potatoes is, you blanch them for about
0:34:04 > 0:34:08four or five minutes, then rough them up, then put them in the goose fat.
0:34:08 > 0:34:10You get super crispy skins.
0:34:10 > 0:34:14The wonderful barrelled spuds, soft on the outside, give them a...
0:34:14 > 0:34:17Why are you roughing them up?
0:34:17 > 0:34:21- Because all those little ruffled bits are going to form a crust. - Stand well back.
0:34:21 > 0:34:24- Hear that. Perfect.- That's what we're after.
0:34:24 > 0:34:29For super duper crispy roasties, sprinkle them with semolina.
0:34:29 > 0:34:31- Never heard that before.- It's great.
0:34:31 > 0:34:35Just a little bit of seasoning, not too much, just a little bit.
0:34:35 > 0:34:41Put them in a hot oven for about 45 minutes to an hour, they'll be golden and crispy.
0:34:41 > 0:34:43What temperature is the oven?
0:34:43 > 0:34:44It's on about 200.
0:34:45 > 0:34:49Now the dauphinoise. We're using a waxy potato, the Sunray.
0:34:49 > 0:34:54Now it's comedy time, Mr King with a mandolin. Have you got the plasters?
0:34:58 > 0:35:00- Butter the dish...- Plenty of butter?- Oh, yes.
0:35:00 > 0:35:03The dauphinoise... just start layering the potatoes up.
0:35:03 > 0:35:06- How many do you reckon? - I reckon about three layers.
0:35:06 > 0:35:09I'm going to put cheese in, a nice Irish Cheddar.
0:35:09 > 0:35:11- Where did you get that from? - Erm, Ireland!
0:35:11 > 0:35:14- At St George's.- Great cheese.
0:35:14 > 0:35:15Season between layers.
0:35:17 > 0:35:19White pepper.
0:35:20 > 0:35:22This is a lovely cheese.
0:35:22 > 0:35:25- Look how thin that is.- Did you use the mandolin for that, Kingy?
0:35:25 > 0:35:27No, I just sliced it by hand.
0:35:27 > 0:35:31If you keep your blade wet, it's much easier to slice.
0:35:31 > 0:35:34If you dot it, you can guarantee a couple of bits in each slice.
0:35:34 > 0:35:38- It's a very indulgent dish, isn't it?- It is, it's great!
0:35:38 > 0:35:40It's like a salmon's back.
0:35:40 > 0:35:41Nutmeg in the cream.
0:35:44 > 0:35:47I'm gonna season on top of this, put that on.
0:35:47 > 0:35:49Are you not putting any eggs in?
0:35:49 > 0:35:51- No.- Do you normally do that? - I'd normally put an egg in.
0:35:51 > 0:35:56- Just to bind it?- Put some little knobs of butter on the top.
0:35:56 > 0:36:01Pop this in the oven with the roast potatoes for about an hour.
0:36:01 > 0:36:03- I'll just turn the roasties. - They're lush.
0:36:03 > 0:36:05They look absolutely gorgeous.
0:36:05 > 0:36:09Now we're going to take the beef out of the oven. This is the one we did earlier.
0:36:09 > 0:36:11Six hours. It'll need to rest for half-an-hour.
0:36:11 > 0:36:15That's what we're after, to do justice to the potatoes.
0:36:15 > 0:36:19We've got the wonderful onions, the mushrooms and gravy.
0:36:19 > 0:36:23- We'll work on the gravy element later.- What's next, Dave?
0:36:23 > 0:36:28- Colcannon, but the extra thing is, we're doing it with dulse.- Different.
0:36:28 > 0:36:31That'll really make it savoury and lush.
0:36:34 > 0:36:37- Some shredded cabbage.- Some dulse.
0:36:37 > 0:36:41The this is a pan of cold mashed potato, so we've pre-done the potatoes.
0:36:41 > 0:36:45What I'm gonna do, I'm gonna just shred this,
0:36:45 > 0:36:48then we're gonna blanch it slightly before the cabbage,
0:36:48 > 0:36:50because it's gonna take longer to cook.
0:36:50 > 0:36:55Meanwhile, I've got some cream, chopped shallot,
0:36:55 > 0:36:58and I'm just gonna chop some chives.
0:36:58 > 0:36:59I'll just add that to the water.
0:36:59 > 0:37:02At this point, we have to add the cabbage.
0:37:04 > 0:37:07- You can smell the iodine, can't you? - It's fabulous!
0:37:07 > 0:37:10I used to go out with a nurse, she smelt like that.
0:37:10 > 0:37:15Just bringing the cream, the chives and the shallot to a boil, simmer it for five minutes.
0:37:15 > 0:37:19This is the Sunbeam. Look how floury that is.
0:37:21 > 0:37:26- Has the dulse gone back? - The dulse has gone right back. - I'm gonna drain it, we need to get
0:37:26 > 0:37:28all the moisture out.
0:37:28 > 0:37:31This is gonna make the colcannon really aromatic.
0:37:34 > 0:37:40- Totally different.- Completely different.- Let's have a taste, mate.
0:37:40 > 0:37:44It's gonna be a Marmite thing, you're either gonna love it or hate it.
0:37:44 > 0:37:45Where are we act, dude?
0:37:45 > 0:37:49We need to pop the dulse and cabbage into the potatoes.
0:37:52 > 0:37:54Cream, shallots and chives.
0:37:54 > 0:37:56- Bung that in.- Beautiful.
0:37:57 > 0:38:01Now it's coming together. We need plenty of seasoning now, Kingy.
0:38:01 > 0:38:05We know the potatoes are cold, but just before serving we're going to
0:38:05 > 0:38:07bring this all up to temperature.
0:38:09 > 0:38:12Set aside. Right.
0:38:12 > 0:38:19We're gonna make a celebration of two Antrim seaweeds, the sea lettuce and the sloak.
0:38:19 > 0:38:23And we can prepare this the same way as you do laverbread.
0:38:23 > 0:38:28- We've got some chicken stock in this pan, get that to the boil. - We'll cut this bacon into lardons.
0:38:28 > 0:38:31- You want that ripple of fat going through it.- Absolutely.
0:38:34 > 0:38:39This is up to temperature, so I'm putting the sea lettuce and sloak...
0:38:39 > 0:38:43- Look at that.- The colours are going to be beautiful together.
0:38:43 > 0:38:46It's like two-tone laverbread.
0:38:46 > 0:38:49- A little knob of butter and a little oil. - We're gonna dry roast
0:38:49 > 0:38:54some of the smoked dulse, gonna have that as a crispy garnish on the roast potatoes.
0:38:54 > 0:38:57- They're looking great. - It's all happening.
0:38:58 > 0:39:01I must say, this does stink.
0:39:01 > 0:39:03Rock pools and...
0:39:03 > 0:39:06- vegetation.- It's beautiful.
0:39:11 > 0:39:14I've seen this done in a Chinese restaurant once.
0:39:14 > 0:39:18Return that to the bacon fat and fry.
0:39:18 > 0:39:21With a big knob of butter.
0:39:22 > 0:39:25- We just mix that through. - It certainly doesn't need salt.
0:39:25 > 0:39:27It certainly doesn't.
0:39:27 > 0:39:30What I'm going to do now is reduce the juices
0:39:30 > 0:39:32from the beef and gravy.
0:39:34 > 0:39:40What we do now is sprinkle the smoked dulse over those lovely roast potatoes.
0:39:40 > 0:39:43- Victory will be ours!- Yeah, right!
0:39:45 > 0:39:49Right, we're ready for plating. Pass us the beef, Kingy. I'm cutting thick slices.
0:39:49 > 0:39:52- Taste that, what do you think? - That's perfect.
0:39:56 > 0:40:01- Do you think that's enough meat? - Yeah.- Because, after all, the beef's the bridesmaid.
0:40:01 > 0:40:03The dauphinoise.
0:40:03 > 0:40:07Chives just down the middle for that touch of Berni Inn chic.
0:40:09 > 0:40:11Lovely and creamy, lovely.
0:40:14 > 0:40:17I'm sure it tastes beautifully. Presentation wise...
0:40:17 > 0:40:21- you've got your own style. - Own style? He's cheeky, isn't he?
0:40:21 > 0:40:26There's a lot going on, but it's a healthy, hearty dish.
0:40:26 > 0:40:31- There we have it, mate. - Antrim on a plate, a celebration of the potato and the dulse.
0:40:31 > 0:40:37With a supporting act of boeuf en daube with mushrooms and onions and gravy.
0:40:37 > 0:40:40- Tuck in, Niall.- This is interesting. It's semolina, isn't it?
0:40:40 > 0:40:42Yeah, for super crunch.
0:40:45 > 0:40:48Beautiful. Let's just try this wee baby here.
0:40:52 > 0:40:56I wasn't too sure to begin, but it was spot on. Absolutely beautiful.
0:40:56 > 0:40:59You get the star anise, cinnamon and orange juice coming through.
0:40:59 > 0:41:01Beautiful. Very nice.
0:41:02 > 0:41:08It's crunch time. The diners here will taste both dishes, but without any idea of who cooked which.
0:41:08 > 0:41:13First up is Niall's John Dory with hand-dived scallops and a mussel nage.
0:41:13 > 0:41:17I loved the combination of fennel and capers. There was a kind of subtlety.
0:41:17 > 0:41:19I dunno what the purpose of the foam was.
0:41:19 > 0:41:23It probably added to the presentation, but I didn't get a taste off it.
0:41:23 > 0:41:24The scallop was lovely.
0:41:24 > 0:41:29Although, by the time I got through to all of the flavours, I thought there was too much going on.
0:41:29 > 0:41:34Antrim on a plate... Maybe I'd have liked some eel from Loch Neagh.
0:41:34 > 0:41:37I particularly liked the nage, the sauce, it was slightly sweet
0:41:37 > 0:41:41and it complemented the taste of the John Dory and scallop very well.
0:41:41 > 0:41:44The flavours that we got were beautiful.
0:41:44 > 0:41:47I think that anyone who's presented with a dish like that
0:41:47 > 0:41:50- would be proud to say it was Antrim on a plate.- That seemed popular.
0:41:50 > 0:41:54How will our dish fare? Let's see.
0:41:54 > 0:41:56I thought it was pub grub.
0:41:56 > 0:42:01- It wasn't what I thought of as fine dining.- Definitely a different spin on meat and two vegetables.
0:42:01 > 0:42:04I was disappointed with the roast potato, it got a bit waxy.
0:42:04 > 0:42:09The saltiness of the seaweed really did something extra to the potato dish.
0:42:09 > 0:42:11It's the first time I've eaten seaweed.
0:42:11 > 0:42:14I liked it, but I felt it didn't go with this particular dish.
0:42:14 > 0:42:18If you're gonna come to Northern Ireland and cook potatoes,
0:42:18 > 0:42:19don't do dauphinoise.
0:42:19 > 0:42:22Hello, how are you?
0:42:25 > 0:42:30- Thank you. - Thank you so much, and thank everybody in Belfast and Antrim,
0:42:30 > 0:42:34we've had such a wonderful time. We started out in St George's Market.
0:42:34 > 0:42:39That's got to be the best market in Britain. It has to be. It's absolutely fabulous.
0:42:39 > 0:42:42We had such a great time, didn't want to leave.
0:42:42 > 0:42:46Now, for the John Dory and the scallop, can I have a show of hands, please?
0:42:48 > 0:42:54That's five for the John Dory and the scallop. And for the potatoes and dulse and the beef?
0:42:54 > 0:42:59One, two, three, four. OK. Well, the John Dory and the scallop was...
0:42:59 > 0:43:02- Niall's.- Thank you.
0:43:06 > 0:43:09And the spuds were ours!
0:43:09 > 0:43:15We'd very much like to say a very big thank you to Niall and all the guys here.
0:43:15 > 0:43:18It's been absolutely fabulous.
0:43:18 > 0:43:21A round of applause, I think. Well done, mate.
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