Welcome to our “Tipp the Dish” initiative by Tipperary Food Producers Network

As a Network, we enjoy very much working with local food service businesses includings cafes, restaurants, guesthouses, hotels, and are so appreciative of the local support from these businesses. As a way of giving back to these businesses, we plan to create a variety of videos in the coming months, showcasing what local chefs and restauranteurs can create, in terms of simple cooking, using quality, local produce that is on our doorstep. This initiative is called “Tipp the Dish”. It was one of our members, James O’Donoghue from Longways Cider, now recently rebranded as Legacy Cider, who came up with the concept along with other members.

At Dooks Fine Foods in Fethard town, a wonderful café, restaurant and retailer of delicious fresh wholesome local foods, owner and head chef Richard Gleeson has created some fantastic dishes using the best of Tipperary produce. Some of these Tipperary ingredients can be found within our Taste of Tipperary Hamper. We are delighted to work with Hampers & Co, another Tipperary company who can distribute this hamper anywhere in Ireland or internationally.

Dooks Fine Foods

Check out the recipes below and enjoy a Taste of Tipperary from Dooks Fine Foods, Fethard.

Pizzette Bianco

Pizzette with Cashel Blue Cheese, Crossogue Fig & Apple Chutney and Rosemary Olive Oil

RECIPE

Serves 6 small pizette

PizzetteToppings
250g strong white flour50 mls olive oil
1 teaspoon Sugar3 sprigs rosemary
1 teaspoon Salt2 cloves garlic, peeled
170ml warm water60g Cashel blue cheese
10g fresh yeast / 5g dried instant yeast1 jar Crossogue fig & apple chutney
1 tablespoon olive oil

METHODOLOGY
To make the rosemary oil, place 2 1/2 sprigs rosemary in a pan with the peeled garlic cloves. Heat on a medium heat for 2 minutes. Allow to cool and for the flavours to infuse.
To make the pizzette, mix the warm water with the oil and yeast. Stir until the yeast is dissolved.
In a separate bowl mix the dry ingredients together. Then add the dry ingredients to the water and mix by hand to form a dough. Knead the dough for 5 mins by hand or 3 mins in a machine with a dough hook. Cover and allow to proof for 1 1/2 hours or until doubled in size. Cut the dough into 6 even sized pieces. Roll into balls and allow to proof for a further 30 mins. Roll out on a lightly floured surface to 5 inches. Place on a lightly floured flat roasting tray and top with the garnishes. Chop the remaining 1/2 sprig of rosemary very finely and sprinkle a bit evenly on each Pizzette. Drizzle a little bit of the rosemary oil on to each Pizzette.
Bake in a pre-heated oven @ 210ºC for 6 – 8 mins until the dough has a crispy base.

Pork Stroganoff with The Apple Farm Cider (A recipe of Barbara Russell Catering)

Pork Stroganoff with The Apple Farm Cider (A recipe of Barbara Russell Catering)

RECIPE

Serves 4

Pork dishGarnish
700g Crowes pork fillet1 bunch flat leaf parsley
2 onions
50g butter 275ml cider
450g red peppers
275ml sour cream
1 tablespoon whole grain mustard
Salt and peppe

METHODOLOGY
Cut the fillet into thin strips (about 6cm long).
Dice your onions.
Melt the butter in a flameproof casserole and gently soften the onions and peppers for about 10 minutes or until pale gold colour. With a slotted spoon remove the onions and peppers, set aside.
Turn the heat up to brown the meat, small amounts at a time. Reduce heat, return the onions and peppers to the meat, season with salt and pepper, mustard, pour in your cider. Bring back to simmering point, cover and let it cook very gently for 20 minutes, stirring now and then.
Stir in cream cook for another 20 minutes. Add parsley before serving.

Apple & Blackberry Crumble, with Galtee Honey, Ayle farm granola & vera Miklas freeze dried berries

Apple & Blackberry Crumble, with Galtee Honey, Ayle Farm Granola & Vera Miklas Freeze Dried Berries

RECIPE

Serves 4

FillingCrumbleGarnish
400g cooking apple, peeled and diced240g flour1 x 20g Vera Miklas dried red berries
280g blackberries80g butter50ml Softly whipped cream
120g honey200g granola
100g honey
90g oats

METHODOLOGY
Mix the filling ingredients together in a bowl and set aside.
For the crumble, place the flour and the butter together in a bowl and press the butter between your fingers and thumbs with the flour to form a crumb.Stir in the granola, oats and honey.
Place the filling evenly divided between 4 individual oven proof dishes and place the crumble on top.
Bake in the oven @ 170ºC for 20 to 25 mins until the crumble is golden. Serve with Miklas dried fruit on top with the softly whipped cream.