Jimmy Doherty

Jimmy Doherty

Pig farmer-turned-TV-personality Jimmy Doherty knows a thing or two about artisanal food.

With the rise in people being more conscious about where their food is coming from it’s no wonder he’s found fame being a strong supporter of farm produce and traceability.

Jimmy won a place in the nation’s hearts since his trials and tribulations setting up Jimmy’s Farm were first documented on screens back in 2004.

Since then, he’s appeared in a string of programmes and had success with countless foodie projects, but he’s the first to admit that none of it would be possible without his hard-working wife, Michaela.

Here are 3 of Jimmy Doherty’s own recipes to try at home:

(Serves 2)
380g pomegranates
75g cashew nuts
4 duck legs
120g smoked duck breast
4 duck eggs
50g sesame seeds
45g fig marmalade
100g honey
85g mustard
200g melon
400g micro leaves

To serve:
1tbsp hollandaise sauce
Balsamic jus for drizzling (optional)

Confit Duck Salad

Confit Duck Salad

Confit the duck legs until they are brown on both sides. This means slow cook in fig marmalade, sesame seeds, pomegranates (save some seeds for garnishing) and mustard, for around two to two-and-a-half hours, in an oven heated to 150C – the meat should end up very soft and falling off the bone.

Roast the cashew nuts until they reach a golden colour. Create your melon balls (if you don’t have a baller, you can use a spoon) and mould into ball-shapes with the honey.

To serve, thinly slice the duck breast and arrange on your plate, with the micro leaves at the side. Then, arrange the duck legs into a ring at the side.

Poach the duck eggs, then place them on top of the duck legs and spoon the hollandaise sauce on top.

Finally, sprinkle the roasted cashew nuts and remaining pomegranate seeds on top and finish with a drizzle of balsamic jus.

(Serves 2-3)
1 mutton shoulder, diced into cubes
600g prunes
100g dates
500g mixed root vegetables, diced into 1cm cubes (carrots, butternut squash, sweet potatoes, celeriac)
90g pomegranate (optional)
600g couscous
150g onion
250g fresh tomatoes
30ml vegetable stock
For the herb marinade:
1 garlic clove, crushed
1tsp coriander
1tsp cumin
Sea salt
1tbsp olive oil

Braised Mutton Shoulder

Braised Mutton Shoulder

Marinate the mutton cubes in the cumin, coriander, olive oil, salt, pepper and garlic overnight, to get the flavour into the meat. When cooking, begin by sauteeing the cubed root vegetables in a heavy pot until soft, and then add the fresh tomatoes, prunes and dates.

Separately, sautee the mutton cubes in the onion, then add to pot with the veg and tomatoes. Top up the stew with vegetable stock and cook on a low heat for three hours.

Meanwhile, make the couscous according to the packet instructions. Serve the mutton stew with couscous and flaked pomegranate (optional).

(Serves 2)
50g banana
200g soft brown sugar
50g butter
100g puff pastry
To serve:
100g double cream/or vanilla ice cream

Banana Tart Tatin

Banana Tart Tatin

Make the caramel by melting the butter and then mixing with the sugar in a pan until it dissolves. It will need to become a deep thick caramel, so make sure to keep swirling the pan as you go. Be careful, as the mixture will be very hot.

Peel the bananas and halve them lengthways, then place them on top of the heated caramel. (If using an oven-proof pan, you can continue the whole process in the pan. If not, at this point, transfer the caramel into an oven-proof dish, then place the bananas on top).

Roll your pastry into a rectangular shape, then lay it over the bananas and caramel and tuck in around the bananas, making sure they are totally covered.

Cook in a hot oven for 12 minutes, then when you are ready to serve, turn the tart upside down, but be very careful as it will be extremely hot. Then serve with the cream or ice cream.

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