Well That's episode two in Longford. Believe it or not Herterich Artisan Butchers 
delivers his product all around the world. You can order your quality Irish meat here http://www.herterichartisanmeats.ie/.

Here are all the recipes from episode 2 enjoy

 Thai Curry

Ingredients

2 onions sliced

2 cloves of garlic crushed

1 stick of lemon grass chopped

 5 tbsps of tomato purée

4 tbsps of mild curry powder or garam masala

1 tin of coconut milk

Some grated ginger

4 tbsps of sweet chilli sauce

For the rice

400g of basmati rice (rinse off the dust and starch under cold water)

3 cardamom pods pierced to release the flavour

600ml of water

2 big pinches of salt

Method:

In a hot saucepan with some oil sweat your onions, garlic and lemon grass for 30 seconds on a high heat. Reduce the heat and add in the curry powder and tomato purée. Cook them out for another 30 seconds. Finish making the sauce by adding the coconut milk, ginger, and sweet chilli and seasoning to your liking with salt and cracked black pepper.

Add your cooked chicken to the sauce along with your cooked vegetables (I like to use some steamed sprouting broccoli)

For the rice place all the ingredients into a pot with a lid and bring to the boil rapidly. Turn down the heat and allow to simmer for 8-10minutes until light and fluffy. Remember to remove the cardamom and star anise once cooked. They should sit at the top of the rice once cooked.

Thai Chicken Springroll with a basil and orange salsa

Once you get the hang of rolling these beauts you will make them more than once a week.

Ingredients

4 large chicken fillets

1/2 red pepper diced finely

1 red onion diced finely

1tsp of grated ginger

5tbsps of sweet chilli sauce

4tbsps of mild curry powder

1 beaten egg (for egg washing)

1 pack of spring roll wrappers (or filo pastry if you can’t get spring roll wrappers)

For the salsa

1 large orange peeled, segmented and diced

Small bunch of basil roughly chopped.

Method

For the salsa mix the ingredients in a bowl and allow the flavours to infuse.

For this recipe you will need the deep fat fryer. If you don’t have one you can use a saucepan of sunflower oil but be very careful. Firstly get the chicken and place onto a baking tray. Season the chicken generously with salt and the mild curry powder. Place it into a preheated oven at 190oC for 15-20mins depending on the size of your chicken. Now in a big bowl mix the diced pepper, diced onion, ginger and sweet chilli together with a spoon. Once the chicken is cooked and cooled slightly you can now chop it into small cubes.

Assemble the spring roll by filling, tucking in the edges and egg washing so it sticks. Double wrap the spring roll if you are afraid of it bursting in the fryer. Cook off for 2-3 minutes in the deep fat fryer or saucepan until golden in colour.

Serve by slicing at an angle with a serrated edged knife and stand them up on a nice plate or platter. Spoon on the salsa and enjoy.

 Pulled Pork Shoulder

These pulled pork shoulder sandwiches are wonderful for outdoor eating, barbecues and lunches. The slow cooking of this cheaper cut results in spectacularly tender meat which slapped between a soft floury bap.

Ingredients

2kg shoulder of pork

5 roughly chopped cloves of garlic

1 cinnamon stick broken up

4 sprigs of rosemary chopped

A handful of rocket

Half a carrot grated

Method

Preheat your oven to full whack. Slash the fat side of the pork all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the pork all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary, garlic and cinnamon on top of the pork. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C and cook for 3-4 hours - it's done if you can pull the meat apart easily with two forks.

For the sauce

Half an onion finely diced

1 clove of garlic finely chopped

1 heaped tablespoon of brown sugar

4tbsps of tomato ketchup

1tbsp of smoked paprika

1tbsp of Worcestershire sauce

Method

In a saucepan on a high heat sweat the onion and garlic until soft and then

add in the brown sugar. What you are looking for is a dark caramel. This usually takes 30 seconds to a minute on a high heat. Now add in the smoked paprika, ketchup and Worcestershire sauce and heat through for 30 seconds.

To take the pork to another level place it onto a frying pan with some oil and salt until it crisps up nicely on a low heat.

Serve it up with the sauce, bap, grated carrot and rocket.

Roast belly of pork with lentils

Ingredients

1kg belly of pork from your local craft butcher

2 heads of garlic, halved horizontally

handful of thyme sprigs

olive oil, to drizzle

generous splash of white wine

500mls of apple juice

For the lentils

200g lentils

400ml of water

4tbsps of balsamic vinegar

1tsp of honey

Method

Preheat the oven to 170oC/Gas 3.

Score the skin evenly in a criss-cross pattern with a sharp knife. Rub all over with salt and pepper and a drizzle of olive oil.

Place the garlic, halved side up, on a lightly oiled roasting tray and scatter over the thyme sprigs. Lay the pork belly on top, fat side up. Drizzle with a little more olive oil and sprinkle with a little more sea salt. Add a splash of white wine around the pork, cover the meat with a piece of foil and bake for 1½ hours. Remove the foil, baste the pork with the juices and return to the oven, uncovered, for another ½-1 hour until the meat is tender. Continue to baste the pork occasionally with the pan juices.

Take it out and rest the belly on a clean tray to cool. While still warm, place another tray on top of the pork and weigh down with a few heavy tins to flatten it. Cool completely, then chill for four hours or overnight in the refrigerator to set its shape.

Deglaze the roasting tray with a generous splash of white wine, scraping the bottom and crushing the heads of garlic with a wooden spoon to release the sediment. Boil the liquid until reduced by half, then add the apple juice and bring back to the boil until reduced and thickened. Strain the sauce through a fine sieve, pressing down on the garlic pulp with the back of a ladle. Adjust the seasoning with salt and pepper.

Heat the oven to the highest setting, about 250@C/Gas 9.

Cut the pressed pork into individual portions or squares and pat the skin dry with kitchen paper. Place the pork squares, fat side up, in a roasting tin and drizzle with olive oil and a generous pinch of sea salt. Roast for 15-20 minutes until the skin is golden brown and crisp. Rest the pork for 5 minutes, then serve with the light gravy and accompaniments.

For the lentils boil in some salted water for 7 minutes until cooked. Strain off any access water through a sieve. Now add in the rest of the ingredients, heat through and serve.