- 16 minutes ago
Dermot's Taste of Ireland Season 2 Episode 4
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00:01The island of Ireland.
00:05Wild, welcoming,
00:07and full of stories I've only just begun to uncover.
00:11I'm so excited. We're literally on the Giant's Causeway.
00:13This place has always meant something special to me.
00:17It's where my roots lie and where some of my favourite memories were made.
00:21It's on. It's on, baby.
00:24Now I'm back.
00:25To explore more of this extraordinary island.
00:28This coastline, isn't it? Stunning.
00:30From the rugged beauty of the Causeway coastal route.
00:33Beautiful. So gorgeous, huh?
00:34To the sweeping drama of the wild Atlantic Way.
00:37How could you forget this?
00:39I'll be following the edge of the land, diving into the life,
00:42and occasionally, the Atlantic itself.
00:45Oh, it's incredible.
00:47Along the way, I'll be meeting the people who bring this place to life.
00:51That is cracking!
00:53The farmers.
00:54Come on. Come on.
00:56Fishers.
00:57I've been lobster fishing.
00:58And chefs.
00:59That's Nectar of the Gods.
01:01That is a masterclass.
01:03Slaying it.
01:04That is a dream.
01:04Who doesn't love a lobster roll?
01:06Go on, team.
01:06I'll be discovering the flavours.
01:09Look, Winnie the Pooh right now.
01:10The traditions.
01:11This is so special.
01:13And the stories that define Ireland today.
01:16That was insane. It was so lovely.
01:18This is my taste of Ireland.
01:31So far, my food odyssey along the Causeway coastal route in Northern Ireland has delivered some incredible food.
01:39And breathtaking scenery.
01:41And it just keeps on coming.
01:45So I've come further along the coast and I've left those glorious glens of Antrim behind me.
01:50And there's an edge towards the city of Derry.
01:52What's before me.
01:54Miles and miles of pristine sandy beaches.
01:57I can't wait to get my tootsies wet.
02:02We've left County Antrim and heading round the coast, we're exploring the area around Coleraine and the fishing port of
02:08Port Stewart.
02:11We'll witness some sea salt sorcery.
02:13It's happening, Claire.
02:14Here we are.
02:15And I'll go a little potty.
02:18It's a ball.
02:19It's not so bad.
02:20I'll be up at the crack of dawn putting in a shift as a lobster fisherman.
02:24Come on, Dermot.
02:26You've only another 200 to go.
02:28And we'll be having a crack.
02:29You haven't enough. You've done this before, haven't you?
02:32Making lobster rolls.
02:34It's so nice. It's so sweet.
02:36It's a really lovely dish.
02:40But I'm starting here on the vast expanse of Benone Beach.
02:45I'm here to meet a woman who's inspired by both the stretch of coastline and her own family history to
02:51make something magical.
02:53Claire O'Kane is Northern Ireland's only sea salt producer and she's offered to show me how she sources sea
02:59salt from the seashore.
03:02Hello, you.
03:03Hi.
03:03So nice to meet you. Come on, come on.
03:05Yeah.
03:07This is such a special spot.
03:09Tell me about this beach and tell me about your family's connection with it.
03:13Yeah, so what you're actually in is the kingdom of the O'Kahans.
03:16So it's the old ancient clans of Ireland.
03:19So we're now O'Kane, but we would have been O'Kahans.
03:22So we would have had this whole land right into Coleraine.
03:26So that's where Coleraine is actually known as O'Kahans County.
03:29Wonderful.
03:30So it's a special place.
03:31We love it here and we love to show it, but we also love to take care of it.
03:35And this is where her salt producing process begins.
03:39Hand harvesting from the Atlantic Ocean.
03:42I guess we should go harvest some, right?
03:44Yeah, definitely.
03:45Wonderful.
03:45Might be slightly overdressed for this.
03:49The process is entirely net zero and sustainable.
03:54Claire and her team collect the great AC water on foot from Benone Beach using buckets,
04:00then filter and distill the water off-site.
04:03Okay.
04:04All right, ready?
04:05We'll go for it.
04:06Yeah.
04:06We'll try and catch this wave here.
04:07So just try and get it down.
04:09Just get her in.
04:12Hey.
04:12It's not bad, huh?
04:13It's quite good now.
04:15For the first time, that looks heavy, isn't it?
04:17There you go, have it.
04:18It would take 30 litres of this seawater to make one kilogram of salt.
04:23So would the O'Leary clan be goodies or baddies?
04:26Oh, they'd have been goodies.
04:27We'd have gone, we'd have gone.
04:30I mean, Claire, you had me at sea salt, but now I'm up here.
04:33Look at this.
04:34Yeah.
04:34Now you've got me at camembert, garlic, potatoes, lovely salt and an open fire.
04:39Yeah.
04:39Couldn't be happier.
04:41Oh, great.
04:41And we're going to light this fire and we're going to make sea salt,
04:43and then we're going to do a one-pan clam.
04:46Claire began collecting seawater using her granny's old saucepan, a treasured family heirloom and the pan we're using today.
04:57It'll crystallise there and the fire is starting to come through there as well.
05:02I love the alchemy of this.
05:04Right before my eyes, water is turning into salt.
05:08It's happening, Claire.
05:09It's happening, Dermot.
05:10This is the sea salt.
05:12Is it flakes?
05:12Yeah.
05:13Wow.
05:14Just to see it.
05:15Like, you know, I don't want to sound like an urbanite, but normally I just buy it and it comes
05:19out of a packet and it's wonderful and it's a thing of beauty.
05:21But it happens so quickly when it happens, doesn't it?
05:24It does.
05:24Claire adds in flakes of black lime.
05:26And this is some saffron as well.
05:29And there we have it.
05:32So we can scrape off now, yeah?
05:33Yeah.
05:34Fabulous flakes of punchy Irish sea salt.
05:39That's you.
05:40Is that enough?
05:41Yeah.
05:42So that's your fresh.
05:44Here we are.
05:45Fresh salt.
05:46It's very strong taste as well.
05:48Yeah?
05:49Oh yeah, that's O'Leary's salt right there.
05:53Woo!
05:56And now we have our tiny tasty crystals of salt, it's time for the main event.
06:03We've got ourselves an O'Leary, O'Cain, Clan, cookout.
06:07Cookout, cookout.
06:07This is so exciting.
06:08Yes!
06:09That's it.
06:09Let's do it.
06:10So where do we start?
06:11So we're starting here with some of the potatoes.
06:14What have you, um, these are, what's that?
06:16That is butter.
06:18In regards to butter, as always.
06:20So we have some pork, so this is brock almond pork.
06:22Good.
06:23So it's local.
06:24Yeah.
06:24And they're both of these cooked already, so we're warming up.
06:26Yeah, so we're warming up for...
06:29Delicious.
06:30Lovely.
06:31And it all goes into the fire to reheat.
06:35Everything cooks in the same pan.
06:37Oh, those onions and radishes look great.
06:40Then we add kale.
06:43And the centrepiece, some camembert.
06:45Wow.
06:46And last to go in, a selection of fruit.
06:49Are we sure about this?
06:50100%, you'll taste it, it'll be delish.
06:52Listen, I'm in for a penny, in for a pound.
06:54Honestly, you'll be surprised.
06:55Now, finally, we get to the salt.
06:58Is that enough?
06:59Yeah, that's perfect.
07:01Great.
07:01And we just leave it there.
07:03Oh, man.
07:04That is how you do a one-pan clam.
07:07There we go.
07:07Lovely.
07:09That's us.
07:10That looks delicious.
07:15All right, here we go.
07:17The results are in.
07:18The results are in.
07:20Try maybe with the pork first.
07:22Okay.
07:22Oh, that does fall away really nicely.
07:24Yeah, so it's perfectly.
07:26And this is literally how they would have cooked, like, everything in one...
07:29Everything in one pan.
07:30Yeah.
07:30Perfect.
07:31Lovely.
07:32Oh, listen, thanks, Clare.
07:33I'm so looking forward to this.
07:35Mmm.
07:38The O'Cains are back!
07:40They're back!
07:41We're back!
07:42Claiming their rightful place.
07:44It's so good.
07:46And the fruit does work.
07:47I was a bit sceptical.
07:48Does it work?
07:49I was a bit sceptical, yeah.
07:51What an experience.
07:53In a jaw-dropping location.
07:56Thank you, Atlantic!
07:59You could actually do...
08:00Funny, it's Manic Maclear, which is the sea god.
08:02Got a homerigus Manic Maclear.
08:05And you would show up today.
08:07Yeah.
08:08Hell of a guy.
08:09And that's a first for me.
08:10Making sea salt on the seashore.
08:13I now, however, need to find something to put this in.
08:18I've got just the idea.
08:19Stay with.
08:21Just up the road is a pottery run by ceramics maestro Babs Belchior.
08:27Oh, hi, Babs.
08:28Hi, Dermot.
08:29How are you?
08:29Nice to meet you.
08:30Nice to see you.
08:31You're very welcome.
08:32What a lovely place you've got here.
08:34This is my pottery.
08:35This is my office.
08:36I've never done this before, so I can't wait.
08:38Have you not?
08:39Ever.
08:39Ever?
08:40No.
08:40Have you ever touched clay at all?
08:42No.
08:42Okay.
08:43But I'm so excited about it.
08:44Shall we?
08:44Come in.
08:47I love the fact everywhere I look I see mind your head.
08:50Yes.
08:51Everywhere's mind your head.
08:52It'll be all right.
08:53You're fine.
08:54Yeah.
08:55Oh, you're cheeky.
08:56I like it.
08:57This is turning out to be a day of firsts.
09:00Now I'm going to make a pot.
09:03So our first stage is we want to get this piece of clay centered.
09:07So I'm squeezing my hands together and keeping your hands really still and pushing into the
09:12middle is going to center it.
09:14And you're going to keep adding water because it gets sticky the more it dries out.
09:19And we don't want that.
09:20We want it nice and slippy.
09:21And then the other thing I'm going to start doing is squeeze my hands together to lift
09:24it up.
09:26So that's called coning up the clay.
09:28And then you're going to push it back down again.
09:30This room has got such a nice vibe to it.
09:32So.
09:33It's lovely and it's real.
09:34Aspheric in here.
09:35It's like peaceful.
09:36Yes.
09:36There's not, you know, there's no one else really.
09:39It's just me in here working away.
09:40Hang on a minute.
09:41Whoa, whoa, whoa.
09:41I wasn't concentrating.
09:42How did that just happen?
09:43Sorry.
09:44You've just made a bowl.
09:46It's my stupid fault for asking questions.
09:49What are you going to learn, O'Leary?
09:51Pay attention, man.
09:53Then when I use my cheese wire here, I'm just going to run that through the bottom there.
10:00So I can just lift that off.
10:02There's a wee bowl.
10:03Well, it's been lovely meeting you.
10:08Let's do it.
10:08Should we do it?
10:09Yes.
10:09Let me wash my hands.
10:10I'm never going to be able to make that.
10:13Okay, so can you pop your foot right up on your pedal?
10:15So then spin your wheel.
10:17For parts at the beginning, we want to go fast.
10:19Yeah.
10:19And then as we start moving the clay, we want to just slow it down.
10:22Wow.
10:24Right.
10:24Okay.
10:25We can do it.
10:25There's gears.
10:28So pop your clay down first.
10:30And then with a flat hand, give it a good squish.
10:34That's it.
10:34And now close your hands over the top.
10:37How's that feel?
10:38Feels great.
10:39Feels nice and smooth.
10:40Yeah.
10:40So now if I take my hands away, you're going to see this is all getting nice and rounded.
10:44I see.
10:44You're similar, yeah.
10:46Similar.
10:48Similar.
10:49We're the same.
10:49We're nearly there.
10:50Similar.
10:52And now you're going to push directly into the centre of that piece of clay.
10:56That's it.
10:58You're making a bowl.
10:59Making a bowl.
11:01How's that feel?
11:02Feels good.
11:03Good.
11:04I think I could get into this pot making business.
11:08Good job.
11:09You can do this.
11:10Yay.
11:11Yay.
11:12It's actually starting to take shape.
11:16Your first bowl.
11:17I know.
11:17Like, that's really good.
11:19Can we just log the top of it?
11:21Do you want me to just straighten it a wee bit for you?
11:23Could you?
11:24Of course.
11:25A little helping hand.
11:27This is so addictive.
11:29And I've made a pot for my sea salt.
11:34Hey!
11:35It's a bowl.
11:36It's not so bad.
11:37It's definitely a bowl.
11:39It's definitely a bowl.
11:40It's absolutely a bowl.
11:41It's really good.
11:43It's awesome.
11:43Awesome.
11:44You did it.
11:45Play you high five.
11:48I've got to tell you.
11:49I'm pretty pleased with that.
11:50But now we're going from one pot to another.
11:53We're lobster fishing.
11:55And we are going to roll with it.
11:57Who doesn't love a lobster roll?
12:10it's an early morning on the north coast of northern ireland i've dragged myself out of bed
12:15and ventured to the coastal town of port stewart to head out to sea lobster fishing
12:23so far my trip has been an avenue of green lights turn up somewhere nice get fed
12:28today though it's time for me to actually work for my supper or in this case my breakfast i'm here
12:33in
12:33the beautiful gorgeous town of port stewart about to meet the man he's gonna put me to work wish me
12:40luck peter boston has been fishing these waters for 30 years so good to meet you how are things
12:47welcome to port stewart i can't wait to get out there i see you're well dressed for the case
12:52i was hoping you might supply me with a uniform today we have uh we have gear for you yeah
12:56it's a beautiful little fishery you got here it's a lovely it's a love yeah it's a lovely village and
13:01uh the harbour's over 250 years old port stewart bay was was built on the fishing here we had the
13:07cod the haddock you're talking maybe 50 60 years ago whether it was climate change change of water
13:13temperature we lost the fish but we retained the lobster fishery so yeah hopefully there'll be a
13:18fishery here many years to come well rumor has it a new guy in town who panties his hands as
13:26the
13:26deckhand he's a bit green behind you and uh shall we would you like to go and try let's try
13:31your hand
13:32come on peter might live to regret this i hope i don't let him down but so far the instructions
13:38are
13:38pretty simple even at this hour of the morning lobster go into the red bucket bait into the bait bag
13:45and stack 10 pots so we can shoot them again yeah thanks to peter and his pals lobster stocks are
13:52pretty buoyant here in port stewart and my first job funnily enough is to lift the boy that's it just
14:13see the red bucket yeah bring that down we put all the catch into that then we go through the
14:17catch
14:17work out so you get your bait rammer in there and then we'll stack this here ladies and gentlemen we
14:28have our first lobster lobster fish we'll have to check it's big enough though the best way to hold a
14:37lobster is with your finger thumb on the back of the head yeah that's the incisor claw that's the one
14:41you
14:42have to watch that's the feisty claw yep that's like a pair of scissors it looks pretty feisty to
14:45me that's a nutcracker basically okay this one cuts that one crushes right but that's small you
14:51my friend get to live another day yeah no crashing
14:58whoa now will you see that's a big hen and i'll tell you now straight away
15:03she's got a notch see the two notches in her tail yeah that's a reproductive hen we know it's a
15:09hen
15:09because the shape of her tail so she's been carrying eggs at some stage so what we normally
15:14do is we v-notch yeah that means now that's illegal to catch that lobster for commercial value yeah so
15:20you can throw that one back so tell her to go and get pregnant well done you
15:25come on termit sorry man he says time is money i know i know you've only another 200 to go
15:33the lobsters keep on coming
15:37you're the boss i'll put it in for now if it's illegal you'll get arrested oh great
15:44rebated the pots go back into the sea and now we have to measure the lobsters to make sure they're
15:50legal to land in terms of working out what you keep and what you put back what are you looking
15:54for here
15:5587 that's the legal limit so that's exactly the limit it's about 88 yeah so that's legal size so
16:01you're going to band it oh good god all right so this is a delicate situation
16:08twist i didn't like the sound of those nutcrackers perfect
16:12yeah that's it dermot brilliant we'll go back in now and we'll upload yeah
16:17the burning question have a past muster you know a bit of feedback stick to the day job
16:24there would you take me out again of course we would yeah a few years ago pete's lobsters went all
16:31the way from port stewart to be sold in france but now he exclusively sells to local restaurants
16:37like celebrated seafood restaurant leah workers have arrived hello how are you folks so this is what we
16:45caught this morning then this is what we're bringing up to you big catch all right rebecca
16:49where do you want to come on into the kitchen dermot get started the restaurant run by stevie and
16:55rebecca has a deep focus on sustainability and a zero waste approach to cooking look at you two the
17:02power couple we're in we're here in the kitchen yeah good to have you here so talk me through what
17:08we're going to do yeah so we're going to make like lobster roll but not as you know because we're
17:13going to use everything we're going to split lobsters i'm going to show you so to go through
17:17it all break them down so we maximize the yield out of them then we're going to get the shells
17:21and
17:21we're going to turn that into an oil which we're going to make a mayonnaise out of and that'll be
17:25the mayonnaise that will fold the lobster through right speaking by language sick he doesn't love a
17:30lobster roll all right excuse the pun let's get cracking yeah so first thing i'm going to do is i'm
17:34going to break down through the lobster and the heads is what we're going to use for the oil to
17:39make the
17:40mayonnaise trust me you need a super sharp knife for this so do i go down like this you're going
17:47to go
17:47down through there it's like it's like it's got a cut hair line yeah perfect and then if you straighten
17:51out your tail like that uh yeah if you get the blade in the middle there you have enough you've
17:57done
17:57this before definitely gone there you go buddy now we need to separate the claws what we're essentially
18:07doing is we're turning the thumb away from itself um so if we go like this here you should be
18:12able to
18:12pull the feather bone yeah right like that there so that that there could go off to the side that's
18:18going to go into stocks and sauces and things like that now i'm going to give it a little strike
18:22with the back of a knife hey so that's a there he is that's a lobster claw
18:30so we've got our claws we've got our meat what's what's the next thing yes these are the real
18:35unsung heroes these are the stabilizer legs the sweetest meat you'll ever have so what i do is i
18:40take it i'll go hard down on it and almost like a tub of toothpaste you'll just see it coming
18:46out the
18:46bottom of it people go mad for it then it's a case of separating the meat from the shell
18:56the shell goes into an oil to infuse and the meat is diced into sizable chunks all right where are
19:04we now
19:04i have a task for you uh i need you to dice me up some celery yeah and then while
19:10you're doing that
19:11what i'm going to do is we made our oil so i'm going to use that oil to make the
19:14mayonnaise whilst
19:15i make slow progress with the finely chopped celery stevie begins the mayo with egg yolks this is the
19:21foundations of our mayonnaise a little bit of dijon mustard in as well give it a wee bit of heat
19:26and a
19:27shot of chardonnay vinegar uh so we get that in there it's emulsifying this is our lobster oil stevie drips
19:34the mayo into the intensely flavored lobster roll and then after 10 minutes it emulsifies and thickens
19:40until you get this gorgeous lobster mayonnaise right so this is the mayonnaise finished so lovely look at
19:48the cup yeah i know it's yeah it's awesome so it is yeah and uh we've got our meat yep
19:52we've got our
19:52beautiful celery put it together and eat it like that's essentially the last job i mean yeah sounds
19:57good oh here we are so sick yeah yeah so this is the fruits of your labors everything that's here
20:05it looks delicious yeah when we start putting it together so we've got our lobster this is our
20:10famous lobster head mayo so yeah you're mixing that all together chunky bits of lobster and then what
20:16we're going to do is super simple it's a little toasted brioche first and fresh salad leaves bedded into
20:23the base of our brioche and stevie pals on the lobster mayo mashup it's a lovely kind of new england
20:31vibe to this dish yeah absolutely finally a sprinkling of chopped parsley perfect i'd love to give a
20:52oh we're missing one thing as well our beautiful lobster pot wine so very unfitting with what we're
20:58going to eat so nice it's so sweet it's a really lovely dish and the mayonnaise is really what finishes
21:04it off yeah thank you you two thanks for your lovely welcome absolute pleasure
21:08lovely to meet you welcome us into your beautiful restaurant thanks for catching me some loves
21:12that's great awesome
21:20what a way to win this leg of my culinary quest
21:24what an incredible couple of days here up on the north coast of northern ireland
21:28enjoy myself so much and wherever you are in this unbelievable country
21:34in terms of food just the passion is what shines through and that's reflected in the sensational
21:39food i've dined out on but i'm still very hungry good day next time i'll have a smashing time in
21:47a brewery
21:48he's not going down without fighting this guy and we'll go crackers tasting beer and cheese oh that's
21:54great we'll have fun on the foil so gorgeous huh and i'll meet a pioneering dairy chef look at this
22:01and learn how to make a sublime squid taco beautiful man
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