Thanks for taking the time to visit Gardiners G2 Restaurant Magherafelt. The concept of Gardiners is contemporary Irish and continental menus that bring good quality local food and service to the people of mid-ulster in modern, comfortable well kept surroundings.

Sean and his team have put together a challenging range of menus which perfectly illustrates the breadth and variety of their repertoire, using only first class produce with a strong accent on locally produced foodstuffs. This focus on locality has been rewarded by the Ulster Farmers Union “Gate to Plate” Award which Gardiners Magherafelt have won for use of Northern Ireland Foodstuffs. As Sean maintains: “local people support Gardiners, so Gardiners supports them”.

Menus that give the kitchen brigade a good stretch

Food Critic

 

with mandarin mimosa salad with a cream and honey and mustard dressing, served with crusty baps (Serves 4)

Ingredients:

• 1.5kg Northern Ireland Pork Shoulder / Rolled Pork Butt
• Chinese 5 Spice
• 1 tsp. Mustard Powder
• 2 tbsp. Tomato Puree
• 3 tbsp. Vinegar
• 2 tbsp. Honey
• 1 tbsp. Muscovado Sugar
• 2 tbsp. Worcester sauce
• 125ml Water
• 100g finely diced or pureed Onion
• Maldon Sea Salt
• Freshly Ground Black Pepper
• 3 cloves crushed Garlic

Mandarin Mimosa Salad

• 6 peeled and sliced Mandarin Oranges (Sweet and Ripe)
• 80g washed and picked Rocket Salad Leaves

Acidulated Cream, Honey & Mustard Dressing

• 100ml Orange Juice (Or if you’re feeling extravagant add a little dash of Champagne for the Bucks Fizz effect)
• Squeeze of 1 Lime
• 2 tbsp. of Runny Honey
• 3 tbsp. Fresh Cream or Natural Yogurt

Procedure:

• Combine all the spices garlic and onion with the water, sugar and vinegar etc into a marinade. Add pork to mixture and turn to coat well with the marinade. Place in a thick-bottomed casserole dish with a tight fitting lid

• Pot Roast slowly in the oven which has been pre heated at 130ºC for 4 hours, check every 30 minutes and baste with the marinade liquor, if the sauce is reduce too much at any stage add a little more water to help with over evaporation.

• When the pork shoulder is thoroughly cooked, tender and falling apart remove from the reduced sauce and pull or shred into pieces with 2 forks. Cool for Service.

• The consistency of sauce should be corrected to a pouring drizzle the sauce brought to the boil and served piping hot over the pulled pork. Amazing.

Making the mimosa dressing...

• Combine all together add a little sugar and salt to season with a generous twist of freshly ground pepper.

Preparing to serve...

• In a large bowl place the rocket leaves and sliced mandarins add the pulled pork shreds and toss. Add the hot marinade and serve the acidulated cream eat with wee crusty Belfast baps, and a glass of Bucks Fizz.

Chef Sean's top tip...

• The cooked pulled pork may be served piping hot and drizzled with the marinade for pulled pork baps.

Recipe By Sean Owens for Ulster Pork and Bacon Forum

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