Waterford is the focus of Neven Maguire’s Irish Food Trails on RTE this evening.
This week’s Food Trail begins in the spectacular Comeragh Mountains, Co. Waterford where Neven meets Willie Drohan of Comeragh Mountain Lamb. Neven heads out into the mountains to see the herd of Scotch Blackface sheep roaming, and learns how living outdoors in the mountains gives the lamb a unique sweet flavour. But just how many cuts of meat can you get from one lamb?
Neven heads to Forest Avenue Restaurant in Dublin where Head Chef John Wyer guides him through the butchering process, and shows how even the less popular cuts can be used to create delicious recipes.
Back down in Co. Waterford, Neven calls in at Barron’s Bakery where the traditional Waterford Blaa has been made since 1887. He meets baker Esther Barron, a fourth-generation baker from the Barron family and sees how Blaas are hand made and baked in original 19th century Scotch fired ovens. Neven is also keen to hear how the Waterford Blaa was awarded prestigious Protected Geographical Indicator status, one of only five food products in Ireland to achieve this.
Next, it’s time to cook the Comeragh Mountain Lamb butchered earlier by John Wyer. John shows Neven two simple yet mouth-watering recipes for Rack and Shoulder of lamb.
Back home in Co. Cavan Neven creates a recipe using another Irish PGI (Protected Geographical Indicator )product: Clare Island Salmon. His dish is Clare Island Salmon with Prawns and Saffron Fregola
Neven’s Irish Food Trails is produced by David Hare of InproductionTV for RTÉ and is sponsored by BORD BIA