Make it Muldoon for whiskey liqueur dishes

by Gazette Reporter

Muldoon Pork Belly
Makes 6 portions.

l 1.3kg centre piece of pork belly (so it will cook evenly)
l 15g fennel seeds
l 5g sea salt
l 100ml olive oil
l Carrots
l Celery
l Onions
l Garlic cloves with skin on
l Fresh thyme
l 150ml Muldoon whiskey
l Turn oven to its highest temperature. Using a knife, score the skin down to the meat (try not to cut the meat), make the cuts very close together (go across the skin).
l Put the fennel seeds and the sea salt in a pestle and mortar and grind till the seeds are smashed and mixed well with the salt.
l Rub the pork belly with Muldoon whiskey and half the seasoning mix. Cover and allow to marinate overnight.
l The next day, pat the skin side dry – this will help with the crackling.
l Sprinkle over half of the fennel and salt mixture and rub in, pour over the oil and then the seed and salt mixture.
l Now really rub this into the skin so that everything gets in between the skin and down onto the meat.
l Wash the carrots and celery well, cut them into large 2-inch pieces, wash the thyme, and put these into the base of your roasting dish with the whole garlic bulbs; peel and cut the onions into large wedges.
l Put the seasoned pork belly on top of the vegetables and then put into your very hot oven for 10-15 minutes, or until the skin of the belly starts to bubble and is golden brown.
l Turn the oven temperature down to 170°C/325°F/gas 3, then roast for 1.5 hours.
l Carefully open the oven door and add into the tray the Muldoon whiskey, then continue cooking for one hour.
l Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, put back in the oven until the meat is ready, then remove from the oven.
l Take the meat from the tray and place onto a wooden board and allow to rest.
l Remove the crackling from the top of the belly and break up into pieces; set aside then pull the pork belly apart and enjoy with more vegetables and your choice of potatoes.

Muldoon Melon
Makes approximately 6 portions; make sure you choose ripe melons.

l Quarter watermelon
l Quarter Galia melon
l Quarter Honeydew melon
l 2 shots of Muldoon whiskey
l 6 limequats (a cross between a lime and a kumquat)

l Peel melons and deseed them cut them to size required.
l Cut up some limequats, pour over the Muldoon, and cook until fruit has softened. Allow to cool.
l Bring the melons up to room temperature. Put the limequats in the middle and put melon on top.
l Add an extra splash of Muldoon to excite the taste buds.

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