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Dermot O'Leary'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 to 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.
00:57They're lobster fish.
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.
01:07I'll be discovering the flavours.
01:09Like Winnie the Pooh right now.
01:10The traditions.
01:11So 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.
02:13What is happening Claire?
02:14Here we are.
02:16Whistle!
02:16And 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.
02:25Sorry.
02:26You've only another 200 to go.
02:28And we'll be having a crack.
02:30You've done this before, haven't you?
02:32Making lobster rolls.
02:34It's so rad.
02:35It's so sweet.
02:36Yes.
02:36Really 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.
03:04I do.
03:05Come on.
03:34Come on.
03:35Yeah.
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.
03:44Definitely.
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, then filter and distill
04:01the water off site.
04:03Okay.
04:04All right.
04:05Ready?
04:05We'll go for it.
04:06Yeah.
04:06We'll try and catch this wave here.
04:07So just try and get her down.
04:09Just get her in.
04:12Hey.
04:12Not bad, huh?
04:13Ah, it's quite good now.
04:15For the first time, that looks heavy, isn't it?
04:17There you go.
04:18It would take 30 litres of this sea water 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.
04:28We'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.
04:40Couldn't be happier.
04:41Ah, 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,
04:51a treasured family heirloom and the pan we're using today.
04:57It'll crystallise there.
04:59The 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 flex?
05:12Yeah.
05:13Wow.
05:14Just to see it.
05:15Like, you know, it doesn't sound like an urbanite, but normally I'd buy it and it comes out of
05:19a 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.
05:25Claire 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.
05:35Fabulous flakes of punchy Irish sea salt.
05:39That's you.
05:40Yeah, is that enough?
05:41Yeah.
05:42So that's your fresh...
05:43Here we are.
05:45Fresh salt!
05:46It's really strong to yeast as well.
05:48Yeah.
05:49Yeah.
05:50Oh, yeah.
05:51That's O'Leary's salt right there.
05:53Woo!
05:56And now we have our tiny tasty crystals of salt.
05:59It's time for the main event.
06:03We've got ourselves an O'Leary, O'Kane, 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...
06:15These are, what's that?
06:16That is butter.
06:18With regards to butter, as always.
06:20So we have some pork.
06:21So this is brock almond pork.
06:22Good one.
06:23So it's local.
06:24Yeah.
06:25And 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.
06:53Honestly, 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.
07:07Love it.
07:09That's us.
07:11That looks delicious.
07:15All right, here we go.
07:17The results are in.
07:18The results are in, Dermot.
07:19The results are in.
07:20Try maybe with the pork first.
07:22Oh, that does fall away really nicely.
07:23Yeah, 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.
07:36Mmm.
07:38The O'Cains are back.
07:40They're back.
07:41We're back.
07:42Claiming that rightful place.
07:44It's so good.
07:46And the fruit does work.
07:48I was a bit sceptical.
07:48Does it work?
07:49I was a bit sceptical, yeah.
07:50Yeah.
07:51What an experience.
07:53In a jaw-dropping location.
07:56Thank you, Atlantic.
07:59You could actually do, funny, it's Manic MacLear, which is the sea god.
08:02Yeah.
08:02God, homerigous Manic MacLear.
08:03Yeah.
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, Dermit.
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?
08:39No, ever.
08:39Ever?
08:40No.
08:40No.
08:40Have you ever touched clay at all?
08:42No.
08:42OK.
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.
08:50Everywhere is 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 centred.
09:07So I'm squeezing my hands together and keeping your hands really still and pushing into the
09:12middle is going to centre 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.
09:36Yeah.
09:36Because there'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.
10:13OK, so can you pop your foot right up on your pedal?
10:16So 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.
10:22Oh, wow.
10:24Right.
10:24OK.
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 does 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.
10:58Are you making a bowl?
10:59Making a bowl.
11:01How does that feel?
11:02It's good.
11:03Good.
11:04I think I could get into this pot making business.
11:08Good job.
11:09You can do this.
11:10All right.
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!
11:35Hey, it's a bowl.
11:36That'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.
11:43Well done.
11:44You did it.
11:45Play you high five.
11:48I've got to tell you, I'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.
12:13I've dragged myself out of bed and ventured to the coastal town of Port Stewart.
12:18To head out to sea, lobster fishing.
12:23So far, my trip has been an avenue of green lights.
12:26Turn up somewhere nice.
12:27Get fed.
12:28Today, though, it's time for me to actually work for my supper.
12:32Or, in this case, my breakfast.
12:33I'm here in the beautiful, gorgeous town of Port Stewart.
12:37About to meet the man.
12:38He's going to put me to work.
12:40Wish me luck.
12:41Peter Boston has been fishing these waters for 30 years.
12:45Morning, Dermot.
12:46So good to meet you.
12:47How are things?
12:47Welcome to Port Stewart.
12:48I can't wait to get out there.
12:50I see you're well dressed for the occasion.
12:52I was hoping you might supply me with a uniform today.
12:55We have gear for you, yeah.
12:57It's a beautiful little fishery you've got here.
12:58It's a lovely harbour.
12:59Yeah, it's a lovely village.
13:01And the harbour's over 250 years old.
13:04Port Stewart Bay was built on the fishing here.
13:07We had the cod, the haddock.
13:08You're talking maybe 50, 60 years ago.
13:11Whether it was climate change, change of water temperature.
13:13We lost the fish, but we retained the lobster fishery.
13:16So, yeah, hopefully there'll be a fishery here many years to come.
13:20Well, rumour has it.
13:22There's a new guy in town who panties his hands.
13:26He's a bit green behind you.
13:27He's a bit green behind you.
13:29Shall we?
13:29Would you like to go and try?
13:30Try your hand?
13:32Come on.
13:33Peter might live to regret this.
13:35I hope we don't let him down.
13:37But so far, the instructions are pretty simple.
13:39Even at this hour of the morning.
13:42Lobsters go into the red bucket.
13:44Bait into the bait bag.
13:46And stack ten pots.
13:47So we can shoot them again.
13:48Shoot them again, yeah.
13:50Thanks to Peter and his pals, lobster stocks are pretty buoyant here in Port Stewart.
13:53And my first job, funnily enough, is to lift the buoy.
13:57That's it.
13:58Just lift her up.
13:59So far, smashed everything.
14:03Oh, here we go.
14:04It's all right, I'll lift her up.
14:06Thanks.
14:07The first pot is in.
14:11Open the end.
14:11Mm-hmm.
14:12See the red bucket?
14:13Yeah.
14:14Bring that down.
14:15We put all the catch into that, then we go through the catch.
14:18Work out.
14:18So you get your bait.
14:20Do that.
14:21All mackerel.
14:22Ram her in there.
14:24And then we'll stack this here.
14:26Ladies and gentlemen, we have our first lobster.
14:30Lobster fish.
14:31Holy lobster fish.
14:34We'll have to check it's big enough, though.
14:35The best way to hold a lobster is with your finger thumb on the back of the head.
14:40Yeah.
14:40That's the incisor claw.
14:41That's the one you have to watch.
14:42That's the feisty claw.
14:43Yep.
14:43That's like a pair of scissors.
14:44Looks pretty feisty to me.
14:46That's a nutcracker, basically.
14:47Okay.
14:48So this one cuts, that one crushes.
14:49Right.
14:50But that's small.
14:51You, my friend, get to live another day.
14:52Yeah.
14:53No crushing.
14:53Okay.
14:57Whoa!
14:59Now, will you see, that's a big hen.
15:01And I'll tell you now straight away, she's got a notch.
15:05See the two notches on her tail?
15:06Yeah.
15:07That's a reproductive hen.
15:08We know it's a hen because of the shape of her tail.
15:11So she's been carrying eggs at some stage.
15:13So what we normally do is we V-notch.
15:15Yeah.
15:16That means now it's illegal to catch that lobster for commercial value.
15:19Yeah.
15:20So you can throw that one back, tell her to go and get pregnant.
15:23Well done, you.
15:25Bait.
15:26Come on, Dermot.
15:27Sorry, man.
15:27He's just time as money.
15:28I know, I know, I know, I know.
15:29That's it.
15:30All right.
15:30You've only another 200 to go.
15:33The lobsters keep on coming.
15:37You're the boss.
15:38I'll put it in for now.
15:39If it's illegal, you'll get arrested.
15:40Oh, great.
15:44Re-baited, the pots go back into the sea.
15:47And now we have to measure the lobsters to make sure they're legal to land.
15:51In terms of working out what you keep and what you put back, what are you looking for here?
15:5587.
15:56That's the legal limit.
15:57So that's exactly the limit.
15:58It's about 88.
15:59Yeah.
16:00So that's legal size.
16:01So you're going to band it.
16:02Oh, good God.
16:03All right.
16:03So this is a delicate situation.
16:06Hmm.
16:08Twist.
16:09I didn't like the sound of those nutcrackers.
16:11Perfect.
16:12Go.
16:13That's it, Dermot.
16:13Brilliant.
16:14We'll go back in now and we'll upload.
16:16Yeah.
16:17The burning question.
16:19Have I passed muster?
16:21You know, a bit of feedback.
16:24Stick to the day job, Dermot.
16:25Would you take me out again?
16:25Of course we would.
16:27Yeah.
16:28A few years ago, Pete's lobsters went all the way from Port Stewart to be sold in France.
16:34But now he exclusively sells to local restaurants, like celebrated seafood restaurant, Leah.
16:40Workers have arrived.
16:41Hello.
16:42How are you folks?
16:44So this is what we caught this morning and this is what we're bringing up to you.
16:47Big catch.
16:48All right, Rebecca, where do you want them?
16:49Come on into the kitchen, Dermot, get started.
16:53The restaurant, run by Stevie and Rebecca, has a deep focus on sustainability and a zero-waste
16:59approach to cooking.
17:01Look at you two.
17:02The power couple.
17:03We're in.
17:04We're here in the kitchen.
17:06Yeah, yeah.
17:06Good to have you here.
17:07So, talk me through what we're going to do.
17:09Yeah, so we're going to make, like, lobster roll, but not as you know, because we're going
17:13to use everything.
17:14We're going to split lobsters.
17:16I'm going to show you so to go through it all, break them down so we maximize the yield
17:19out of them.
17:19Then we're going to get the shells and we're going to turn that into an oil, which we're
17:23going to make a mayonnaise out of.
17:24Oof.
17:25And that'll be the mayonnaise that will fold the lobsters through.
17:27Christ.
17:28Speaking my language.
17:29Sick.
17:29Who doesn't love a lobster roll?
17:31All right.
17:31Excuse the pun.
17:32Let's get cracking.
17:33So the first thing I'm going to do is I'm going to break down through the lobster.
17:36The heads is what we're going to use for the oil to make the mayonnaise.
17:40Mm-hmm.
17:41Trust me, you need a super sharp knife for this.
17:45So do I go down like this?
17:47You're going to go down through there.
17:48It's like it's got a cut hairline.
17:50Yep.
17:50Perfect.
17:50And then if you straighten out your tail.
17:52Like that?
17:53Yeah.
17:53If you get the blade in the middle there.
17:56There you have enough.
17:57You've done this before, haven't you?
17:58Definitely done.
18:00There you go, buddy.
18:01All right.
18:03And now we need to separate the claws.
18:06What we're essentially doing is we're turning the thumb away from itself.
18:10Mm-hmm.
18:10So if we go like this here, you should be able to pull the feather bone.
18:14Yep.
18:14Out like that there.
18:16So that there could go off to the side.
18:18That's going to go into stocks and sauces and things like that.
18:21Now I'm going to give it a little strike with the back of a knife.
18:25Hey.
18:26So that's a...
18:27There he is.
18:27That's a lobster claw.
18:30So we've got our claws, we've got our meat, what's the next edge?
18:34Yes, these are the real unsung heroes.
18:36These are the stabiliser legs, the sweetest meat you'll ever have.
18:39So what I do is I take it, I'll go hard down on it,
18:42and almost like a tub of toothpaste, you'll just see it coming out the bottom of it.
18:47Oh, wow.
18:48People go mad for it.
18:51Then it's a case of separating the meat from the shell.
18:57Michelle goes into an oil to infuse, and the meat is diced into sizeable chunks.
19:03All right, where are we now?
19:05I have a task for you.
19:06I need you to dice me up some celery.
19:09Yeah.
19:10And then while you're doing that, what I'm going to do is, we made our oil,
19:12so I'm going to use that oil to make the mayonnaise.
19:15Whilst I make slow progress with the finely chopped celery, Stevie begins the mayo with egg yolks.
19:21This is the foundations of our mayonnaise.
19:23A little bit of Dijon mustard in as well, give it a wee bit of heat.
19:27And a shot of Chardonnay vinegar.
19:29So we get that in there, it's emulsifying.
19:32This is our lobster oil.
19:33Stevie drips the mayo into the intensely flavoured lobster oil.
19:37And then after ten minutes, it emulsifies and thickens, until you get this gorgeous lobster mayonnaise.
19:44Right, so this is the mayonnaise finished.
19:47So lovely, look at the colour.
19:49Yeah, I know, it's awesome.
19:50And we've got our meat.
19:52Yep.
19:52We've got our beautiful celery.
19:53Put it together and eat it.
19:55That's essentially the last job.
19:56I mean.
19:57Sounds good.
20:00Oh, here we are.
20:01So sick, yeah, yeah.
20:02So this is the fruits of your labours.
20:04Everything that's here looks delicious.
20:07Yeah.
20:07When do we start putting it together?
20:08So we've got our lobster.
20:09This is our famous lobster head mayo.
20:12Look at that.
20:13So yeah, you're mixing that all together.
20:14Chunky bits of lobster.
20:15And then what we're going to do is super simple.
20:17It's a little toasted brioche.
20:21First, some fresh salad leaves bedded into the base of our brioche.
20:26Then Stevie pulls on the lobster mayo mash-up.
20:30It's a lovely kind of New England vibe to this dish.
20:32Yeah, absolutely.
20:34Finally, a sprinkling of chopped parsley.
20:36Perfect.
20:37I'd love to have a work for you.
20:38Well done.
20:39That's fantastic.
20:40Come on, team.
20:41Can we swap?
20:42You still have to eat it.
20:46There she is.
20:48Our lobster roll.
20:50Yeah, Rebecca, do you have the first bite?
20:52Oh, we're missing one thing as well.
20:53Our beautiful lobster pot wine.
20:56So very unfitting with what we're going to eat.
20:58So nice.
20:59It's so sweet.
21:00Yeah.
21:00It's a really lovely dish.
21:02And the mayonnaise is really what finishes it off.
21:05Thank you, you two.
21:06Thanks for your lovely welcome.
21:08Absolute pleasure.
21:08Lovely to meet you.
21:09Welcome us into your beautiful restaurant.
21:10Thanks for catching me some lobster.
21:13That was awesome.
21:13Perfect.
21:16That's great.
21:17Awesome.
21:20What a way to win this leg of my culinary quest.
21:25What an incredible couple of days here up on the north coast of Northern Ireland.
21:28Enjoyed myself so much.
21:30And wherever you are in this unbelievable country, in terms of food, just the passion is what shines through.
21:37And that's reflected in the sensational food I've dined out on.
21:42But I'm still very hungry.
21:44Good day.
21:45Next time, I'll have a smashing time in a brewery.
21:48He's not going down without a bite, this guy.
21:51And we'll go crackers, tasting beer and cheese.
21:54Oh, that's great.
21:55We'll have fun on the foil.
21:56So gorgeous, huh?
21:58And I'll meet a pioneering dairy chef.
22:00Look at this.
22:01And learn how to make a sublime squid taco.
22:04Beautiful, man.
22:04Huh?
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