Paul and Nick end their journey in Armoy on the north Antrim Coast where they prepare a culinary feast for some hungry local bikers. A visit to a local pig farm inspires the main course but will they succeed in perfecting their dessert?
Aired on UTV Monday, 04 June 2012
Baked Monkfish, Queenie Scallops, Tomato & Basil Cream
This is a dream fish starter which tastes sensational but requires some preparation time. Paul and Nick love the texture of the baked monkfish and the sweetness of the scallops. They describe their basil cream as one of the best fish sauces in the world, with the cherry tomatoes bringing a hint of acidity.
Slow Braised Spiced Pork with Gratin Potatoes
Paul cooks a spiced pork roast with a beautiful glazed finish. He is making it up as he goes along but Nick says he manages to create a little bit of magic which the camera captures. There’re fresh beetroots, creamy potatoes and beautifully moist apples. Nick’s verdict: “Truly inspiring”.
Baked Alaska with Yellowman Ice Cream
Paul says cooking this dessert is the most fun he’s had in ages as the chefs give a masterclass in meringue and honeycomb. They produce a dish which they say is not far off being the best dessert in the world. But like Nick, you’ll need a kitchen blowtorch to cook this at home.