Clodagh’s suppers the ultimate st. patrick’s day menu london evening standard what is neapolitan ice cream

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With snow expected to hit (again) this weekend, why go out for a st. Patrick’s day dinner when you can just as easily make a standout supper yourself at home?

What better to serve as the main event for such a soiree, then a juicy pork cheek with gooseberries? Pork and gooseberries are such a wonderful combination. Even if it’s just a simple pork chop or roast pork loin that you are cooking, a gooseberry sauce adds juicy sweetness, which works perfectly with pork.

Pork cheeks have recently become popular in ireland, as they are cheap to buy and full of flavour once they are paired with the right ingredients. They taste a lot better once slow-cooked, as they become tender and succulent.

Cook with vermouth, which cuts through the fat and adds a sweet flavour, although you could use white wine instead if you wish.Black pepper

For a starter, a tantalising plate of home-cured gravlax with dill and juniper berries is sure to impress your guests. Take note, it takes 48 hours to prepare, so best crack on with that curing tonight if it’s to be ready for saturday.

And as to the grand finale: a soda bread ice cream finished off with a hit of ireland’s famous liqueur, bailey’s. Now really, what could be better?

1. Firstly make the cure. Using a pestle and mortar (or a food processor) grind together the sea salt, caster sugar, juniper berries and white peppercorns.

2. Lay the two salmon fillets skin down on a sheet of cling film. Chop the dill finely and spread a thick layer on the flesh side of each fillet. Then add a thick layer of the dry cure, pressing it on very well.

5. When ready to serve, remove cured salmon from the plastic and transfer the salmon to a large dish and drizzle with the dressing. Slice thinly. Main course

3. Place a casserole dish over a high heat and add the 2 tbsps of olive oil.Black pepper once the olive oil is warm, seal the pork cheeks on each side. Then pour in the stock and vermouth. Add the sprigs of fresh thyme and gooseberries. Season with sea salt and freshly ground black pepper.

5. While the pork cheeks are slow cooking make the creamed celeriac by placing the celeriac in a saucepan and cover with cold water. Then place over a high heat and bring to the boil. Once the water has started boiling reduce the heat to a simmer and cook for 15 minutes or until the celeriac is cooked. Once the celeriac has cooked, drain. Then gently warm the cream, nutmeg and butter together over a low heat and then pour over the cooked celeriac, season with sea salt and freshly ground black pepper. Then mash well or whisk together with a hand whisk.

6. To serve, pipe or spoon the celeriac puree onto 4 warmed plates and place the cooked pork cheeks on top and spoon the gooseberries and sauce from the casserole dish over the pork cheeks.Black pepper pudding

2. Place the breadcrumbs and brown sugar in a bowl and mix well. Then sprinkle the sugared breadcrumbs on to a baking tray, and spread out evenly. Bake in the pre-heated oven for about 10 minutes, or until the breadcrumbs are slightly darker and the sugar has melted. Stir occasionally while they are baking. Once they are baked, allow them to cool.

3. Pour the milk and cream into a saucepan and place over a medium heat and stir in the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out the tiny black seeds and stir into the saucepan. Reduce the heat, and stir until all the sugar has dissolved, then remove from the heat.

4. Place the eggs yolks into a large mixing bowl and mix together. Then slowly whisk in the warmed cream and milk mixture to the eggs. Then transfer the mixture back into the saucepan, and place over a low heat and stir until you get a custard consistency.Heat stir

6. Pour the ice cream mixture into container, and freeze overnight. More about: | clodagh’s kitchen | clodagh cooks | st patrick’s day | food | ireland