BB3 Recipe Book
BB3 Recipe Book
BB3 Recipe Book
ARTS
MANAGEMENT
GMIT
Table of Contents.
Acknowledgements ....................................................................................................................................... 3
Starters .......................................................................................................................................................... 4
Spanakopita & Tzatziki, with a Greek Salad ............................................................................................ 5
Beetroot and goats cheese salad ................................................................................................................ 7
Soups ............................................................................................................................................................. 8
Roasted Red Pepper and Tomato Soup with Cheese filled Pasta ............................................................. 9
Cold White Bean Soup with a Carrot and Ginger Puree and a Chorizo, Kidney Bean and Rocket Salad
Vegetarian ................................................................................................................................................... 15
Caramelised Tofu & Duck Egg with Mushroom .................................................................................... 16
Poultry ......................................................................................................................................................... 18
Stuffed Chicken Wrapped in Bacon served with Mash, Carrot & Parsnip Puree with a Morel Sauce. .. 19
Guinea Fowl Ballotine with Wild Mushroom and Chicken Mousse, Potato Rosti, Celeriac Puree, Baby
Carrots and Quail Eggs. .......................................................................................................................... 21
Confit Chicken with Roasted Pumpkin Potato Cake, Celeriac Puree, Root Vegetables and Tarragon
Gravy ...................................................................................................................................................... 24
Pork ............................................................................................................................................................. 27
Pork Belly with Caramelised Cranberry and Apple Sauce on bed of Mash Potatoes ............................. 28
Lamb ........................................................................................................................................................... 31
Braised Lamb shanks with roasted honey Vegetables, vegetable couscous and chocolate sauce .......... 32
Beef ............................................................................................................................................................. 35
Fillet of Beef Topped with a Gratin of Wild Mushrooms Served with a Fondant Potato, Herb Scented
Parsnip Puree and Red Wine Pepper Sauce. ........................................................................................... 36
Game ........................................................................................................................................................... 39
Pan Fried loin of Venison with Pomme fondant, Beetroot and Apple pureé Parsnip game chips and a
Sloe Gin jus ............................................................................................................................................. 40
Wild Irish Duck, Plum Paste, Parsnip Chips, Cracked Hazelnuts, Lardons, Sprout Leaves, Clove &
Orange Bread Sauce, Black pudding cigar. ............................................................................................ 43
Fish & Shellfish .......................................................................................................................................... 46
Roasted Red Snapper, Along With Smoked Bacon With A Leak And Cream Sauce, With Fresh
Asparagus, Turned Carrots, Served On A Bed Of Grain Mustard Mash ................................................ 47
1
Hazelnut Butter Grilled Scallops with Salad. ......................................................................................... 49
Pan Fried Scallops, Black Pudding Hash, Pancetta, Butternut Squash Puree, Hazelnut Dust and Blood
Orange Segments and Foam ................................................................................................................... 51
Desserts ....................................................................................................................................................... 54
Lemon Tart with Lemon Posset and Vanilla Ice-cream in Tuile Basket ................................................ 55
Caramelized Upside down Pear Cake with Lemon Grass Ice Cream, Mascarpone Cream and pear
Compote .................................................................................................................................................. 59
Pineapple Crème Brulee with Kiwi and Ginger Sorbet, Ginger Cookie, Banana Lime and Pineapple
Salsa and Lime Macaroons ..................................................................................................................... 63
Strawberry Mousse with Jaconde sponge served with sorbet and Lime Glass Verrine .......................... 67
Cranberry and Walnut Tart with Orange and Cardamom Ice Cream and Tropical Verrines. ................ 71
Chocolate Fondant, Caraway Ice cream and Pineapple Carpaccio ......................................................... 76
Sour-Cream Pannacotta with Lemon Curd, Dill Ice Cream, Tonka Crumble, Blackberry Coulis and
Lemon Tuille........................................................................................................................................... 79
Strawberries & Rhubarb ......................................................................................................................... 83
Classic Lemon Meringue pie, served with Raspberry Coulis ................................................................. 87
Chocolate Lava Cake with Mango Sorbet, Raspberry Coulis and Tuille Biscuit ................................... 90
Coffee Soufflé Served With Walnut Ice Cream and Hot Chocolate Sauce ............................................ 93
Bread ........................................................................................................................................................... 96
Mozzarella, Basil and Cherry Tomato Focaccia with Black Olive Pesto ............................................... 97
2
Acknowledgements
A special thanks to Louis Smith, Mary Reid and Frank O‟Connor, our classical contemporary
cuisine and pastry instructors; who advised and helped us to create our dishes.
A big thanks to our course co-coordinators Anne O‟Leary and Sadie Davoren, who made the
night possible.
We would also like to give a special thank you to Michael O‟Mara from Oscar‟s Seafood Bistro
who kindly volunteered his time and talent to photograph our dishes for the book.
We also want to say a big thanks to Aidan Luddy for coordinating the drinks reception and the
web link for our cookery book.
3
Starters
4
Spanakopita & Tzatziki, with a Greek Salad
Adapted from bbcgoodfood.com and mediterrasian.com by Ruairi Duffy
Tzatziki
½ garlic clove
½ lemon juiced
Pinch of ground cumin
Pinch of ground coriander
½ cucumber, peeled, seeds removed and shredded
100ml Greek yogurt
Greek Salad
Spanakopita
Heat the oven to 200C/fan 180C/gas 6.
5
Wilt the spinach in a little butter, squeeze out any excess water and then chop and season
well. Mix with the feta and then leave to cool completely.
Lay the filo out and cut lengthways into strips about 8cm wide. Brush 2 of the strips with
butter on one side then stick the buttered sides together.
Put a dessertspoon of the filling on one end of the filo strip. Fold one corner over to make
a triangle then keep folding, continuing the triangle shape, until you get to the end of the
strip.
Put on a baking tray and brush with butter. Repeat with the rest of the filo until all the
filling has been used - you should make 12.
Chill for 10 minutes in the freezer, then bake for 15-18 minutes until crisp and golden.
Tzatziki
To make the tzatziki, crush the garlic with a little sea salt and make a paste with a little of
the lemon juice, toast the spices and mix into the garlic paste.
Mix the cucumber with the rest of the lemon juice and add the spices and garlic paste.
Mix the whole lot together with the yogurt, then add a little salt. Garnished with a small
bit of paprika and fresh coriander on top.
Greek Salad
Place the olive oil, lemon juice, garlic, salt, and pepper in a small jar with a screw-top lid
and shake to combine.
Place the salad ingredients in a large bowl. Pour the dressing over the salad and toss
gently to combine just before serving. Garnish the Greek salad with a little freshly ground
black pepper.
How to serve:
Serve on a rectangle, flat plate
with the spanakopita stacked in the
center with one of them cut in half to
display the filling to whoever it is
served to.
The tzatziki is served in a
ramekin on the left, and the Greek salad
is placed on the right of the plate.
6
Beetroot and goats cheese salad
By Claire Ryan
Recipe:
Basil Pesto
Basil: 150g
Olive Oil: 30ml
Pine Nuts: 5g
Parmesan (grated): 5g
Method:
Place goats cheese in bowl and mix with cream to create a smooth texture, make three
cornels out of the cheese. Place in fridge for later.
Peel beetroot and slice half thinly on mandolin, then select an appropriate rounded cutter
and shape.
With the remaining beetroot divide beetroot up and turn into small barrel shapes using a
turning knife.
Place all needed beetroot in cooking liquid and cook at a low heat with a cartouche until
beetroot is soft. (approx. 30-45 mins) Once cooked leave to cool
Put pistachio nut in thermo mix and mix to create a fine crust
Take goats cheese from fridge and carefully place one side along the pistachio and coat
one side.
Place ingredients for basil pesto place in thermo and mix until a nice consistency
Arrange ingredients on a preferred plate.
7
Soups
8
Roasted Red Pepper and Tomato Soup with Cheese filled Pasta
Adapted from allrecipes.com by Daragh O‟Driscoll
40 ml olive oil
1 medium onion, chopped
2 minced cloves garlic
2 medium red peppers
4 tomatoes - peeled, seeded and chopped
1 tsp dried thyme
1 pinch paprika
pinch white sugar
350ml chicken stock
salt and pepper to season
pinch cayenne pepper
Dash hot pepper sauce to taste
15gbutter
2 tablespoons all-purpose flour
2 tablespoons sour cream
Filling
Blitz the cheese, spinach and breadcrumbs in a food processor and store in fridge until
later.
Pasta
Before we make our pasta we need to extract the chlorophyll from the spinach for our
green colour.
First place the spinach in the processor and blitz until spinach rises half way up the edge
of processor. Then add the ice and blitz again until they become one.
Place mixture on to a muslin and squeeze out the liquid in to a stainless steel bowl.
Gentle heat the mixture until the scum rises to the top by placing bowl over saucepan of
boiling water.DO NOT OVER HEAT.
Drain of any excess liquid and put aside the green mixture until later.
Ensure the processor has a hook or the metal chopping blade. Add the flour and salt to
the container and turn the machine on. Gradually pour beaten egg in through the feeding
tube while the machine is running. As soon as the egg is in turn of machine.
Separate into three portions .Two weighing 25g each and the remaining should be 50g
Place first 25g portion back in processor add the green mixture and continue to process
until the dough forms a ball and begins to ride up in the centre, on top of the blades. If the
dough is too dry, it will not form a ball. To moisten the dough, add 1 teaspoon of oil. If it
is too sticky, add 1 teaspoon of flour. Add more oil or flour if necessary for dough to be
the correct texture
Place second 25g mixture in and repeat as above using the tomato puree.
Finally place the last 50 g mixture in and repeat as above. We now have our three
different coloured pasta.
Lightly flour clean work surface and place dough on floured area, Knead the dough by
pressing on it with the heel of your hands.
Fold the dough back over towards you and repeat the kneading process. Continue to
knead the dough in this manner. Turn the dough a little each time you knead it. If the
dough is sticky, sprinkle it with flour as you are kneading. Knead until dough is smooth
and elastic.
10
Roll the dough into balls. Cover the balls of dough with cling film and set aside to rest at
room temperature for at least 1 hour.
Take the 50g ball of white coloured pasta and cut in half leaving one half aside with the
other two coloured balls.
Roll out the remaining ball of pasta in to a thin sheet and set aside.
Take the other three coloured balls of pasta and roll them out thinly individually and cut
them into thin strips
Take the thinly rolled pasta sheet and egg wash it then start placing the thin strips of
coloured pasta side by side on top of the sheet.
When the sheet is covered with strips roll it out once more to combine the strips together.
From this thinly rolled out tricolour sheet of pasta, cut 2 inch circles using a sharp knife.
Drop approximately 1/2 teaspoon of filling in the centre of each circle.
Using a pastry brush, moisten the area of pasta around each mound with water or an egg
wash. And place another circle of pasta on top ensuring to squeeze out any trapped air.
Press edges firmly to seal properly.
Bring saucepan of salted water to the boil and place pasta in the water, bring back to boil
then turn down heat and simmer for 9-11 min. Drain and serve
Soup
To roast the peppers pour some oil over them and put them under the grill until they are
black all over. Place in a plastic bag and seal. Leave for 10-12 minutes, and then skin will
come right off. Remove and seeds and core.
Heat remaining oil over medium heat. Add onion and garlic and cook until soft. Add
tomato, red peppers, thyme, paprika, and sugar. Cook over medium heat until all the
tomato juices have evaporated, about 25 minutes.
Stir in chicken stock, salt and pepper, cayenne
pepper, and hot sauce (if using). Bring to boiling,
lower heat, and simmer, for approx 20 minutes or
until vegetables are soft.
Strain soup, reserving liquid. Place solids in food
processor, and blitz until smooth. Add puree back
into strained liquid.
Melt butter and stir in the flour, cook for 1 minute.
Stirring slowly, add the soup mixture and bring to
boiling. Lower heat and simmer for several minutes.
How to serve:
Place pasta in a bowl and Ladle in the soup, add 1 tablespoon of sour cream to each bowl.
11
Cold White Bean Soup with a Carrot and Ginger Puree and a
Chorizo, Kidney Bean and Rocket Salad
By Jason Bourke
While on a trip to France we stayed in La Rochelle for a few nights, we had dinner in the Hotel
School over there and one of our courses was a cold bean soup so I decided to do some research
on different types of cold bean soups and was given a simple recipe then decided to make it my
own by adding the puree and salad
Puree
35g onion
100g carrot
15g fresh ginger, grated
10g butter
Salt/pepper
Salad
35g chorizo
20g tinned kidney beans, drained and washed
65g rocket
10ml olive oil
12
Serving
Soup
Start by peeling and roughly chopping the shallot/onion. Cook these until lightly golden
brown and soft in olive oil
Once these are done, add the shallot/onion and broad beans to a food processer and turn
on.
When these are blended together then add sherry vinegar, olive oil, milk. Don‟t add all
lemon juice at once, just some.
If it is too thick add some more milk. Add remainder of lemon juice if required.
Lightly add the cayenne pepper.
Add salt and pepper to preferred taste.
Puree
Salad
13
How to serve:
14
Vegetarian
15
Caramelised Tofu & Duck Egg with Mushroom
By Damien Travers
Caramelised Tofu
100g Tofu
50g Plain Flour
½ tsp. cayenne pepper
3 tsp. turmeric
½ tsp. ground ginger
1 tbsp. vegetable oil
100g/3½oz tofu, sliced into 2 pieces
1 tbsp. honey
Place the flour and spices into a small bowl and mix together. Dip the tofu slices in the
flour mixture.
Heat the vegetable oil in a large frying pan over a high heat. Once hot, add the tofu, and
fry for about 3 min each.
Drizzle the honey into the pan and cook the tofu for another minute on each side.
Rinse the quinoa under cold running water and drain. Place into a saucepan and cover
with the 50ml of water, bring to a simmer, then cover the surface with a cartouche of
greaseproof paper. Cook over a low heat, until all of the water has been absorbed and the
quinoa is tender.
Pulse mushrooms quickly in robocoup. Sauté transfer to pot and add Madeira. Reduce.
Add quinoa when cooked and puree to bind.
Duck Egg
Parsnip crumb
Blitz crumb in thermomix, use short burst to ensure the parsnip is not over done as
the will become mushy and bind.
Deep fry to golden brown, stir continuously to stop crumbs sticking
Allow to cool, add cep powder and sea salt to taste.
Garnish
1 Bunch
Tarragon
Wild
Mushroom
17
Poultry
18
Stuffed Chicken Wrapped in Bacon served with Mash, Carrot &
Parsnip Puree with a Morel Sauce.
By Avril Nestor
Stuffing:
Morel sauce:
10 dried morels
200ml lt chicken stock
1 clove garlic
1 shallot, large
Thyme, sprig
100ml white wine
Mash Potato:
3 potatoes, medium
50 g clarified butter
Salt, pinch
Pepper, pinch
19
Method:
Sauté off 2 shallots with thyme, parsley, button mushrooms, chorizo, garlic and leave to
cool
While cooling, slice breasts open but not fully. When mix is cool add to ricotta cheese
and mix. When mixed place inside the chicken breasts
On tinfoil, pour some olive oil and lay the bacon flat on foil. Place the stuffed breasts on
Parma ham and roll using the tin foil. When wrapped in foil, poach in boiling pated for
approx. 25-30 mins.
Peel potatoes, carrots and parsnip and place in water. Set aside for later.
In pan place morels, salt, thyme, garlic, shallots and cook for approx. 2 mins. Add in
white wine and reduce. When reduced add chicken stock and reduce again. Add double
cream and allow to simmer. While simmering, take poached chicken out of water and
place in fridge to cool.
Boil potatoes and carrot and parsnip.
When potatoes are boiled mash and add clarified butter. Keep warm.
Drain the water from the carrots and parsnip and place in a robot coupe with seasoning,
sautéed shallots and a knob of butter. Keep warm
In a very hot pan place the poached chicken just to crisp the Bacon. Ensure chicken has
reached a core temp of 70°.
Serve!
How to serve:
On large rectangle plate pipe two circles of
the mash near the center of the plate.
Slice the chicken diagonally and place flat
side down of each piece on top of the mash.
Just at the corner of the plate, pipe the puree
with height.
Spoon the morel sauce around the plate but
not over the food because this will cover up
the food on the plate.
20
Guinea Fowl Ballotine with Wild Mushroom and Chicken Mousse,
Potato Rosti, Celeriac Puree, Baby Carrots and Quail Eggs.
By Michael Mc Clafferty
Quail Eggs
6 Quail Eggs
Baby Carrots
6 Baby carrots
Celeriac Puree
½ Celeriac
30g Butter
100ml Cream
Spinach
100g spinach
10g butter
What to do
Celeriac Puree
Peel the celeriac and cut into 12 pieces. Place in salted water with some butter and cover
and simmer for 30mins until soft. Drain off the liquid and add the cream and reduce by ½
. Remove and blitz in a thermo for 5 minutes and remove and kept warm.
22
pan. Fry on both sides turning it and added butter to stop it from sticking and cook until
golden brown.
Quail eggs
Bring a sauce pan of water to the boil. Place the eggs into it and leave for 2 minutes.
Remove and place into ice water until cold and remove and peel gently. Reheat in some
butter.
Baby carrots
Peel and clean the baby carrots. Cook in boiling salted water for 4-5 minutes until a knife
pierces them easily.
Spinach
Wash and remove the stocks. Fry in a small bit of butter and season. Fry for about
10seconds in a hot pan until they go a dark green and drain off on some paper and serve.
How to serve
Using a square plate place a spoon of puree in 1 corner and 1 on either side of it half
ways between the other corners. Using the top of a spoon drag all the dots into the far
corner.
Place the rosti in the corner which the puree was pulled into
Place the dried spinach on top of the rosti
Slice the ballotine 2cms thick and give 3 slices per portion and place on top of the rosti.
Cut the carrots in ½ at a slight angle and place on the puree facing the ballotine with a
quail eggs in front of it
23
Confit Chicken with Roasted Pumpkin Potato Cake, Celeriac Puree,
Root Vegetables and Tarragon Gravy
Adapted from the Head Chef of “The Twelve Hotel” Martin O' Donnell by Vaidas Juskevicius
Root Vegetables:
24
1 carrots
1 parsnips
½ turnip
½ butternut squash
½ table spoon of honey
Confit Chicken:
Marinate chicken thigh in chopped garlic with sage and olive oil for 1 hour
Place chicken breasts and marinated thighs with the butter in a tray and cling film it
Put the tray in the oven on combi steaming 65°C for one and a half hours
Remove from the oven and cool it in a blast chiller for 1 hour
To finish cooking put the chicken in a hot pan with olive oil to get some nice golden
brown colour and finished in the oven at 210°C for 10 min
Celeriac Puree:
Sweat the leeks in the butter without the colour
Add diced celeriac, season it and cook without the colour by stirring continuously so it
don‟t get burned
Add some water if needed, cook until all the diced celeriac is tender
When all celeriac is cooked add cream and allow the cream to reduce slightly for few
minutes
Blend it until all the puree is smooth in a food processor and pass it though fine sieve.
Keep warm
Tarragon Gravy:
Put the demi glaze and chicken stock in the pot and reduce it down by half
Chop tarragon and put in yours reduction
25
Root Vegetables:
Carrots, turnip, parsnips and butternut squash cut into cubes
Steam in the oven for 11 minutes
Put in the pan with a little bit of butter to get some colour and when it‟s ready add a little
bit of honey to get a nice glaze
How to serve:
Put the celeriac puree in the middle of the plate
On the one side of the puree put the root vegetables and confit chicken thigh on the top
On the other side of the puree put the potato cake, carve confit chicken breast in half and
place on top of the potato cake
Pour the tarragon gravy in between the breast and thigh
26
Pork
27
Pork Belly with Caramelised Cranberry and Apple Sauce on bed of
Mash Potatoes
By Colm Bushell
Makes: 8 portions
Mash Potatoes
28
What to do:
Pork belly:
Put the sugar into a heavy based pan with the star anise and cardamom pods and melt
over a medium heat
Allow the melted sugar to turn a rich caramel colour, then add the cranberries and a touch
of seasoning
Cook briefly until the cranberries begin to soften, then add the apples and cook for 3 to
four minutes, tossing frequently to coat the fruit in the caramel
Pour in the port, then reduce the heat slightly and stir in the orange zest and juice.
Simmer for 10 mins, allowing some of the cranberries to break down and thicken the
sauce
Remove from the heat and discard the star anise and cardamom
Keep warm
Potatoes
29
Pork Belly
Once the pork has been in the oven for 30 mins take out pour the wine around the pork
and turn oven down to 180C/Fan 160C/gas 4
Cook for further 40 mins or until the pork is tender.
After the 40 mins if the pork has not crackled as much as you like place under grill
Rest for 10 mins
How to serve:
Place a quenelle of potatoes in the centre of the plate
Place the pork at an angle on top of the potatoes
Cut the apple quarters into a fan shape and place beside the pork
Then place a quenelle of the cranberry and apple sauce on the plate the opposite side
of the pork than the apple
30
Lamb
31
Braised Lamb shanks with roasted honey Vegetables, vegetable
couscous and chocolate sauce
By Nicolle Corrigan
4 lamb shanks
50g butter
3 sage leaves (roughly chopped)
1 onion cut in half
1 carrot cut in half
1 tomato cut in half
2 cloves of garlic finely chopped
10 ml olive oil
Roast honey vegetables
100g couscous
1 carrot finely diced
Half courgette finely diced
Half red pepper finely diced
Fresh mint finely chopped
Salt pepper
Olive oil to drizzle
32
Chocolate sauce
Seal the shanks in a hot pain with olive oil and seasoning until they are equally browned
on each side. Remove from pan and put to the side
In bowl mash butter, chopped sage leaves and garlic.
Add to the pan on a high heat and add the vegetables. Add the tomato and garlic. Leave
to brown in the butter
Transfer to a heated casserole dish and add the shanks. Add the white wine and cover
tightly with a lid.
Cook at 180 degrees Celsius for 2.5 to 3 hours or until tender.
In a roasting tray cover the bottom in olive oil and add the vegetables.
Season with salt, pepper and paprika cover the vegetables in honey and place in oven at
200 degrees Celsius for about 30-40 minutes or until soft.
Vegetable couscous
Put the couscous into a bowl and add enough boiling water just to cover. Cover the bowl
with cling film and leave for 10 mins.
In a pot bring salted water to the boil add the dice of vegetables and leave for 1 minute.
Remove the veg from the water and put into a bowl of ice water.
Remove the cling film from the couscous and stir using a fork to break it up
Add the vegetables to the couscous stirring in using the fork.
Chocolate sauce
Take the lamb from the oven and remove from the cooking liquor. Wrap in tin foil and let
it rest to the side.
Transfer the liquor to a pot and leave over a high heat until it reduces by two-thirds
33
When it has reduced and come to a coating consistency take off the heat and whisk in the
chocolate until all the chocolate has melted in.
How to serve:
For the presentation use a rectangle plate.
Press the couscous into a
round mould to shape it
for the plate.
Serve the roast vegetable
batons in a criss-cross
pattern diagonally across
the middle of the plate
Spoon some of the sauce
onto the opposite corner
of the plate and sit the
shank into the sauce
Use the cherry roasted
cherry tomatoes to
decorate the plate and
garnish the couscous and
a cherry tomato with a
fresh sprig of mint.
Sprinkle some chopped
mint over the lamb and into the sauce
34
Beef
35
Fillet of Beef Topped with a Gratin of Wild Mushrooms Served with
a Fondant Potato, Herb Scented Parsnip Puree and Red Wine
Pepper Sauce.
Adapted from Gordon Ramsay‟s Secrets by Evelyn Mc Fadden
Fondant Potato
2 large potatoes
75g butter
Chopped thyme
100ml of chicken stock
Parsnip puree
36
1 bay leaf
1 sprig of thyme
Sea salt and freshly ground white pepper
Red wine and pepper sauce
Fondant Potato
Peel potatoes and shape in to cylinder shape about 2-3cm tall and 2-3 wide, turn tops and
bottoms
37
Heat a sauté pan and melt butter then add the chopped thyme. Add potatoes and coat
continually until potatoes have a golden colour
Place potatoes service side up on pan and add stock, place in a oven at 2000C until crisp
on outside and cooked through
Check this by using a toothpick at the underside of the potatoes. Brush with clarified
butter before service
Parsnip puree
Place milk and herbs in a pot add the chopped parsnip and boil until tender
Remove the herbs and strain of milk and keep milk to one side
Blend the parsnip and add a little milk to make a smooth and silky texture. Season and
serve piping hot
How to serve:
Pour a tablespoon of sauce
into centre of a large white
plate (Heat plate first)
Place steak on top of sauce,
ensure that there is a full rim
of sauce under steak
Place a butter brushed
fondant potato either side of
steak
Place a cornel of parsnip
puree either side of the steak,
each 3cm away from potatoes
Add some spring veg‟ for
colour. E.g. baby carrots
38
Game
39
Pan Fried loin of Venison with Pomme fondant, Beetroot and Apple
pureé Parsnip game chips and a Sloe Gin jus
By David Cunningham
To cook heat a heavy pan add a little oil, Drain off and seal the venison in the pan once sealed
add the butter and allow to froth, tip the pan and with a spoon scoop the butter over the meat then
reduce the heat a little and cover with a butter paper, removing to turn once for even cooking.
Recommended Med-Rare (3-4 mins either side) Med (4-5 mins each side) any more than this
will dry the meat out far too much as there is virtually no fat on venison to retain the moisture.
Pomme Fondant
40
What to do:
Peel the potatoes and with a ring cutter cut out a nice round
Heat a heavy pan with the oil add the butter and mix well, Place in the potatoes and seal on one
side season and turn, now add the stock and place on high heat, add the garlic rosemary and
thyme cover with a butter paper and place in the oven for 10-15 mins or until cooked through
41
Parsnip Game Chips
Parsnip
Salt & White Pepper
How to serve:
My advice would be to cook the sauce and purée first as these can be held hot or reheated
easily for serving.
The Game Chips can also be cooked in advance and held uncovered
Next start the Potatoes and once they are in the oven start on the venison and in that way
they should both finished at about the same time
Remove the venison from the pan and allow to rest for 3-5 mins while this is resting
continue with the rest of the plate
Beetroot and Apple purée take a heaped spoon
and put it on the centre of the plate and with
the back of the spoon drag it back in a comma
shape
Place the fondant potato at the fat end of the
purée, carve the venison and place in the space
inside the purée
Stick the game chips into the purée and rest
them off the fondant and garnish with a little
chervil, or to give it that real fine dining
restaurant plate with some deep red or purple
micro herbs
Then nappe a circle of the sauce around the
border of the dish and just on the edge of the
meat. (Do Not put the sauce directly over the
meat it will ruin the natural vibrant colour of
the meat.)
42
Wild Irish Duck, Plum Paste, Parsnip Chips, Cracked Hazelnuts,
Lardons, Sprout Leaves, Clove & Orange Bread Sauce, Black
pudding cigar.
Adapted from Seamus Commons by Garry O‟Malley
Plum Paste
400g plum,
1 star anise,
100g sugar,
200ml port.
Parsnip Chips
2 parsnip,
100ml Malt vinegar,
43
What you do:
Parsnip Chip:
Peel the parsnip. Trim top and bottom. Slice thinly on the mandolin.
Deep fry at 140˚Celsius until golden brown.
Place on a paper towel.
Reduce the malt vinegar down to a third. Spread on a silicone mat and place into
dehydrator. Leave until solid and blitz to a powder.
Season chips with this.
Plum Paste:
Peel, core and chop plum.
Sweat on a low heat adding port and sugar.
Cover with a cartouche. Cook until port is reduced, mixing occasionally.
Colour will slowly change. Blitz until smooth.
Hazelnuts:
Toss hazelnuts in oil to prevent drying out.
Toast in an oven until golden brown at a low temperature 150˚Celsius, cool. Crack
hazelnuts.
Smoked Bacon:
Trim bacon, cut into lardons. Crisp on a hot pan. Drain off excess oil.
Sprouts:
Wash and trim sprout, blanch for 4 minutes in boiling salt water.
Refresh in ice water, drain. Peel off leaves.
44
Orange & Clove Bread Sauce:
Infuse the cloves and orange zest into 200ml milk and 200ml cream.
Add a bay leaf for extra flavour.
Bring to boil and allow infusing off the heat for 1 hour. Strain off.
Bring to boil and mix in the bread crumbs until consistency achieved.
Season reheat for service.
To Finish:
Seal the crown and seal the sausage. Place into the oven for 10 minutes for medium at
180˚Celsius. Rest the duck.
Reheat bread sauce.
On a hot pan caramelise the
sprout leaves with the smoked
bacon.
Deep fry the black pudding
cigar.
Place the bread sauce as a base
in the middle of the plate.
Put 5 dots of Plum paste around
the plate. Remove the duck off
the crown and slice. Fan out
over the bread sauce.
Place crack hazelnuts sprout
leaves and smoke bacon around
the plate.
45
Fish & Shellfish
46
Roasted Red Snapper, Along With Smoked Bacon With A Leak
And Cream Sauce, With Fresh Asparagus, Turned Carrots, Served
On A Bed Of Grain Mustard Mash
By Sean Berry
Red Snapper
Red Snapper: Sear the fish with a sharp knife on skin side and then season, Heat up pan
add olive oil, place the fish on the hot pan and crisp up the skin till golden brown colour,
then remove fish from pan and place it in the oven until it just cooks to 65degrees.
Leek and Parsley Sauce: sauté off leak in garlic butter, add in white wine and fish stock
and let it reduce by half, then add in cream and let reduce also, finish with seasoning
Smoked bacon: slice the rasher and batton it out, cut it 1cmx1cm shape and sauté off in
the frying pan
Turned Carrots: Peel the carrot, slice into 4, then turn the pieces of carrots into barrel
shapes, blanch and refresh( put into boiling water for approximately 4minutes the
straight into ice cold water) until al dente
Asparagus: Blanch and refresh (put into boiling water for approximately 2 minutes then
straight into ice cold water) until al dente
How to Serve:
48
Hazelnut Butter Grilled Scallops with Salad.
Adopted from BBC Food Program (Chef James Martin) and Glenlo Abbey Hotel by Joseph Kanyi
Scallops
1tsp olive oil
1shallot, peeled, finely sliced
75g butter, softened
½ lemon, zest only
1 tbsp finely chopped fresh chives
45g hazelnut, finely chopped
salt and freshly ground black pepper
6 large scallops, cleaned
Salad
½ tbsp wholegrain mustard
½ tbsp white wine vinegar
1 ½ tbsp olive oil
1 little gem lettuce, leaves separated
2 cherry tomatoes
rocket leaves
Heat the olive oil in a pan until warm, add shallot and sauté but not coloured.
Place butter into a bowl; add the cooked shallot, and all the scallops ingredients listed
above, except the scallops.
Mix it all and season to taste with salt and pepper.
Place the scallops on a grilling tray, top each with a teaspoon of hazelnut butter.
Place under the grill with tomatoes for 3 to 4 minutes.
Remove from grill and set aside to rest for one minute.
49
Salad
How to serve:
Place three scallops onto each of 2 serving plates and serve with a pile of salad garnished with
one grilled cherry tomato
50
Pan Fried Scallops, Black Pudding Hash, Pancetta, Butternut
Squash Puree, Hazelnut Dust and Blood Orange Segments and
Foam
By Colin Clarke
Hazelnut dust
Roast the hazelnuts at 180°C for 10 minutes
Wrap the cooled hazelnuts in a clean dish cloth and rub to remove the skin
Blitz the nuts in a blender until fine in texture
How to serve:
On a square plate and using a square mould slightly larger than your scallop, mould the
black pudding hash in three squares in a diagonal from one corner to the opposite corner
of the plate.
53
Desserts
54
Lemon Tart with Lemon Posset and Vanilla Ice-cream in Tuile
Basket
By Thomas Ryan
3 eggs
125g caster sugar
Juice and zest of 2 lemons
100ml double cream
Vanilla Ice-Cream
500ml milk
3 vanilla pods
140g caster sugar
5 egg yolks
150ml double cream
Tuile basket
2 egg whites
100g caster sugar
50g plain flour
40g finely shredded almonds
40g melted butter
55
Lemon Posset
Zest of 2 lemons
112ml lemon juice
425ml double cream
125g caster sugar
56
Add in lemon juice and zest let mix for 1-2min
Add cream and mix for 1-2min
Skim off any bubbles and froth
Pour mixture into pastry filling to the top
Vanilla Ice-Cream
Whisk egg yolks and sugar together
Heat milk and cream together in thick bottom pan
Cut vanilla pods lengthways and scrape out seeds
Add vanilla pods and seeds to the cream and milk
Add heated milk and cream to egg mixture, mix using wooden spoon
Return mixture to a clean thick bottom pan
Stir continually scraping edge and bottom to ensure mixture does not scramble
Cook to 82 degrees
Once cooked to 82 degrees allow mixture to cool
When cooled use an ice-cream machine to freeze and churn mixture
57
Remove the vanilla pods, cinnamon sticks and star anise
Place a spoon or two on top of the possat while still warm
Tuile Basket
Sift flour and salt together
Combine egg whites and sugar
Add the flour to egg whites and mix
Add melted butter and shredded almonds
Mix to form a paste
On a clear plastic sheet cut the shape of your basket, place the plastic sheet on a silicon
mat and thinly spread out the mixture
Bake in the oven at 190 degrees for 5 min
Allow to cool slightly and then shape your basket by placing it on the base on of an
upside down glass
How to serve:
Serve the lemon posset chilled and the topping warm
Lightly dust the top of the lemon tart with icing sugar and caramelise with blow torch
Place a generous scoop of the ice-cream in the tuile basket
Can be plated up like as seen in the photograph or you can experiment with the design of
the plate until find a design that u like and works for you.
58
Caramelized Upside down Pear Cake with Lemon Grass Ice Cream,
Mascarpone Cream and pear Compote
Adapted from Amy Felder, Savoury Sweets Cook book and Rachel Allen, Cake Cookbook
by Sithembiso Khumalo
Caramel Pears
25g Butter
25g caster sugar
205 grams sliced tinned pears
Cake mix
59
Light Almond Biscuit
100g mascarpone
50g caster sugar
15g water
27.5g egg yolks
100g whipped cream
Method of preparation
Lemon Grass Ice Cream
60
Caramel Peaches
Cake
Whisk almond powder, half the icing sugar, egg yolks and eggs until light and airy.
Whisk the egg whites with the other half of the icing sugar until stiffened.
Add flour to the first mixture and mix gently.
Fold in the egg whites.
Spread on a silipat mat and bake for 10 to twelve minutes at 180 degrees Celsius.
Heat sugar and water in a saucepan and then add in the pears.
Add the vanilla pod into the sugar and pear mix to obtain smooth compote.
Remove vanilla pod and scrape the seeds into the sugar and pear mix.
62
Pineapple Crème Brulee with Kiwi and Ginger Sorbet, Ginger
Cookie, Banana Lime and Pineapple Salsa and Lime Macaroons
Adapted from oblems recipe for ginger bread men, Ice–cream and iced desserts by Joanna Farrow & Sara
Lewis and Mary Reid by Emma Morrison
3 egg yolks
50g sugar
300ml cream
1 vanilla pod
100g diced pineapple
50ml kirsch
3 teaspoons of Demerara sugar
Ginger Cookies
63
Banana, Pineapple Lime Salsa
60g banana
60g pineapple
1 lime
Lime Macaroon
64
Lime Macaroon filled with Pineapple Cream Chantilly
Ginger Cookies
Cream the sugar and butter together until the mixture is light and fluffy
Add bicarbonate of soda, the egg and golden syrup. Stir well until well combined.
Sieve the flour and spices, and to mixture
Beat until mixture
Knead into a firm dough
Wrap the dough in Clingfilm and place into the fridge to chill for at least 30 minutes
Roll dough out so that it is roughly 2mm thick. Cut using a small scone cutter.
Place on a trays
Bake at180°C for 10-12.
Remove from baking tray immediately and place on wire tray to cool
65
Banana and pineapple salsa
Zest and juice the lime
Finally dice banana and pineapple half cm
Combine all ingredient
How to serve
On a black slated plate, on the top left place a
cookie on top put quenelle of sorbet
Put the salsa in a small the ramekin and place top
the right of the sorbet
On the botton left place 2 macaroons sitting
upright
Sit the Crème Brulee on the right of the
macaroons
66
Strawberry Mousse with Jaconde sponge served with sorbet and
Lime Glass Verrine
Adapted from Verrines et Petites Gateaux By Stephanie Glacier and Gaetano Paris and Neven
McGuire The MacNean Restaurant Cookbook By Evelyn Daire
Makes: 4 portions
Strawberry mousse
Cigarette Pastry
100g icing sugar
100g flour
100g butter
100g egg whites
Red food colouring
Jaconde Sponge
125g wholes eggs
88g icing sugar
88g almond ground
25g flour
20g butter
162g egg white
40g sugar
Strawberry Gel
67
Strawberry Sorbet
Glass Verrine
Strawberry mousse
Strawberry Sorbet
Boil sugar and water until dissolved. Add puree cool completely add to ice-cream
machine.
Leave sorbet in ice-cream machine for approx. 30 minutes. Take out and freeze until
ready to use. This can be made in advance to make sure it stays set. A week in advance
makes it easier to work with.
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Lime fromage frais cream
Whisk the fromage frais, the sugar and the lime juice, and then add the whipped cream
gently.
Mix the strawberry puree with sugar add the melted gelatine
Cigarette Pastry
Cream the sifted icing sugar and the softened butter.
Add the egg whites little by little and finally the sifted flour add red colouring for
different effect. Take off kitchen aid fold in colouring put on slip mat design and freeze.
Jaconde Sponge
Whip the mixture of icing sugar, almonds, eggs, and flour.
Add the melted butter and finally the egg whites whipped to a firm snow with the sugar.
The mixture will fall a little in the course of coming together.
Slip mats covered with cigarette pastry spread the mixture over the slip mat bake at 220
degrees for 7-8 mins.
How to serve:
Strawberry mousse
Strawberry Sorbet
Sorbet in the middle of the plate between the two components on some tempered
chocolate to hold in place or shortbread biscuit. Alternatively the sorbet could go on the
mousse.
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Shot glass
To assemble the shot glass use the jellifed strawberry puree and a pastry brush to coat the
inside of the glass on the bottom and on one side. Place in the blast chiller to set. Cut the
lady finger sponge biscuits bases and place one of the bottom of each verrine. Using a
piping bag garnish one side of each verrine with the lime fromage frais cream then
decorate with strawberries and a sprig of mint or even a glaze.
Strawberry Gel
Two to three dots of the strawberry gel piped on the side of the plate.
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Cranberry and Walnut Tart with Orange and Cardamom Ice
Cream and Tropical Verrines.
Adapted from Catherine Atkinson, Homemade pies and Verrines et Petites Gateaux By Stephanie Glacier
and Gaetano Paris by Gloria Bennin
20g butter
50g caster sugar
25g light soft brown sugar
25g dark soft brown sugar
90g golden syrup
teaspoon vanilla essence
Pinch of salt
2 whole eggs
1 egg yolk
50g cleaned walnuts, scraped and lightly chopped (½ or ¼)
50g fresh cranberries.
Compote:
40g Sugar.
50g Cranberry.
40g Orange juice.
2tsp Jelly strawberry.
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Make a bay and in this place the liquid (egg) and the sugar. These maybe previously
dissolved in the liquid.
Mix ingredients to a smooth paste, then wrap in a cling film and place in fridge to relax.
Pre-heat the oven 200°C, line the pastry cases with the sweet pastry, greaseproof paper
and baking beans or rice. Bake blind in the pre-heated oven for 20min. Remove from the
oven and leave to cool. Turn the oven down to 160°C.
Melt the butter in a saucepan, allowing it to reach a nut-brown stage. Mix together the
caster sugar, light and dark soft brown sugar and golden syrup. This can now be stirred
into the nut-brown butter off the heat.
The vanilla, salt, whole eggs and yolk can now also be added. Allow the mix to cool.
Once cooled, spoon into the tart cases. Mix together the chopped walnuts and the
cranberries and sprinkle over the tart. Bake in the pre-heated oven for 40-45mins. Leave
to rest before removing from the flan ring or tartlets.
To make the compote, place the cranberries, orange juice and sugar in a saucepan and
bring to simmer. Lift the cranberries from the pan.
Add the jelly to the liquor and bring to simmer. The consistency needs to be syrup: the
juice sauce can be reduced or more jelly added to achieve this. Allow to cool slightly
before mixing with the cranberries.
Orange and Cardamom Ice Cream
2 eggs
25g ground almonds
1/2tsp zest of orange
35g sugar
25g flour
1sp butter
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What you do:
Mix together the cream and milk in a pan, split vanilla pod lengthways and scrape the
inside into the milk and cream, then add the scraped pod, orange zest and cardamom
seeds.
Bring to boil. Beat the egg yolks and sugar together; pour on the milk and cream stirring
all until blended, bring it back on heat at 820C. Then let it cool, when cooled the mix is
ready to be churned in the ice-maker.
Sift flour and ground almonds together, separate egg white from the egg yolks and whisk
the whites with half of the sugar until soft peaks form add the rest of the sugar whisk until
very stiff.
Add the yolks and orange zest into a bowl beat until the mixture forms a ribbon.
Mixing the yolks and the whites, using a spatula, gently fold in the whites and then
gradually adding the mixture of flour and almond and stirring continuously.
Stop stirring as soon as the flour is completely amalgamated. .
Lay the mixture on a silicon paper and bake for 15min. Allow to cool. Using a star cutter
to cut the sponge into stars or your desire shapes.
TROPICAL VERRINES
500ml milk
100g egg yolks
125g sugar
30g corn starch
45g butter
Vanilla pod.
73
Coconut Dacquoise
74
To Assemble and Decorate
How to Serve
On a flat plate place the cranberry and walnut tart in a diagonal position.
Then follow topical verrines, a star of orange biscuit topping it up with a scope of orange
and cardomon ice cream all in a straight line
On the both sides garnish with cranberry compote, three cranberry on each side.
75
Chocolate Fondant, Caraway Ice cream and Pineapple Carpaccio
Adapted from M.Roux Desserts: A lifelong passion and Neven Maguire: The MacNean Restaurant
Cookbook by Gloria Felez
150 gr chocolate
150 gr butter
15 gr cocoa powder
3 eggs
100 gr caster sugar
75 gr flour
1 tsp. baking powder
5 egg yolks
140 gr caster sugar
250 ml milk
250 ml cream
50 gr caraway seeds
Pineapple Carpaccio
½ pineapple
1 star anise
1 vanilla pod
50 gr caster sugar
1 lemon grass
1 lime rind and juice
1 passion fruit
1 tbsp. finely shredded mint leaves
120 ml water
76
What you do:
Chocolate Fondant
Melt butter and brush ramekins with it, bring water to boil and melt chocolate in a bowl
on top of the water, dice the butter and add to the chocolate mix well to combine. Whisk
eggs and sugar together well and fold in the chocolate mixture. Sieve flour, cocoa powder
and baking powder and fold into the chocolate making sure all the parts mix well and
even. Fill moulds and chill. Bake in oven just before serving 15 minutes at 180°C.
Whisk well egg yolk with 1/3 of sugar. Put milk, cream and the rest of the sugar in
saucepan and bring to boil, Pour hot milk into egg mixture whisking continuously, Return
to pan and heat to 82℃. Heat caraway seeds in oven a few minutes and add to the egg
mixture, Leave to infuse 5 minutes and strain, put into the ice cream machine and churn
10- 20 minutes.
Pineapple Carpaccio
Heat water in a saucepan, zest the lime and reserve, remove seeds of vanilla pod, Cut in
half lemongrass, and add to the hot water together with star anise, the sugar and the juice
of the lime, bring to the boil and Simmer 2-3 minutes until sugar is dissolved, remove
from heat and leave to cool down. Shred mint leaves, cut in half passion fruit and
remove seeds add to the cooled water together with the reserved lime zest. Peel pineapple
and cut very thin slices.
77
How to serve:
Put cut pineapple in centre of plate, pour flavoured water over, unmould fondant and
place in plate, make a quenelle of ice cream and place in plate.
78
Sour-Cream Pannacotta with Lemon Curd, Dill Ice Cream, Tonka
Crumble, Blackberry Coulis and Lemon Tuille
By Nathan Donnellan
Makes: 4 portions
100g cream
30g sugar
100g sour-cream
375g cream
175g milk
50g dill
115g sugar
4 egg yolks
Lemon Curd:
Blackberry Coulis:
125g blackberries
25g golden caster sugar
50ml water
79
1 tsp vanilla extract
Tonka Crumble:
75g flour
75g butter
35g sugar
2 tonka seeds
Lemon Tuiles:
15g flour
25g sugar
1 egg white
1 zest of lemon
80
Lemon Curd:
Blackberry Coulis:
Bring the berries, sugar and water to the boil and let simmer for 5 min
Stir in the vanilla
When the mixture has cooled place in blender or robot coupe and puree
Pass through a sieve and store
Tonka Crumble:
Lemon Tuiles:
How to Serve:
Place a pannacotta in each corner
81
Pipe 2 coin sized rounds of lemon curd symmetrically in the middle outer part of the plate
and spread in an arc with the back of a spoon
Place 6 droplets of blackberry coulis around the inner edge of each pannacotta, draw an
arc in ever 2nd droplet using a small spoon
Place some tonka crumble in the middle
Place a quenelle of dill ice cream on top of this and sprinkle it with a little more crumble
Place the lemon tuile on top of the ice cream
Enjoy!
82
Strawberries & Rhubarb
By Jeremy Nolan
Makes: 6 portions
Poached Rhubarb
500g Rhubarb (2.5 diced)
500ml Water
200g Sugar
Star Anise
2‟ Root ginger (peeled & sliced)
Ginger sponge
1 Egg
30g Castor sugar
20g Butter (melted)
½ tsp. Ground ginger
30g Flour
Rhubarb Compote
250g Poached Rhubarb
75g Caster sugar
3 Gelatine leaves (soaked in cold water)
83
Balsamic Strawberries
300g Strawberries (1cm diced)
30ml Balsamic vinegar
40g Icing sugar
Milled black pepper (3-4 turns)
150ml Double cream (whipped)
Ginger Sponge;
Whisk egg and sugar until light and fluffy.
84
Add melted butter and mix well.
Fold in sifted flour and ginger and pour on to a silicone baking sheet and spread evenly
(1/4 inch thick).
Bake @ 180˚c for 10 mins.
Turnover on wire rack and remove baking sheet and allow to cool.
Using cylindrical moulds (5cm diameter, 5cm height) cut into sponge and place moulds
on a tray
Measure plastic film 1cm higher than moulds and the same length as the inside of the
moulds lay on a tray and splash with coloured melted coco butter. Allow to set and
spread a thin layer of tempered white chocolate ¾ the way up the plastic and line the
inside of the moulds as chocolate is beginning to set.
Rhubarb Compote;
Soak gelatine in cold water.
Place rhubarb and sugar with 50ml of stock in a pan and heat gently until reduced by 1/3.
Squeeze water from gelatine and add to rhubarb and dissolve.
Divide 1/3 between the moulds and return to the fridge.
Balsamic Strawberries;
Add all ingredients to a bowl and mix well and allow to macerate for 1 hour.
Whisk cream to soft peaks, fill a piping bag and store in the fridge.
How to serve;
Drain the balsamic strawberries and reserve vinegar. Spoon the strawberries into the shot
glasses and drizzle a teaspoon of vinegar over each glass. Pipe cream on top and garnish
with mint leaves.
Remove mousse moulds from fridge and remove drainpipes and gently peel off the
plastic.
Starting from left to right add the different components to your plate, strawberries,
mousse and crumble, arrange in single file and pour strawberry & rhubarb compote
around edges of plate.
Enjoy.
86
Classic Lemon Meringue pie, served with Raspberry Coulis
By Ronan Mc Hugh
Makes: 8 Portions
Ingredients:
Pate Sucrée
Lemon Curd
300ml water,
125g caster sugar,
50g cornflour,
Rind and juice of 2 lemons,
3 egg yolks,
25g butter.
Raspberry Coulis
450g raspberries,
100g icing sugar,
2 tbsp blackcurrant cordial,
1 tbsp lemon juice.
8 egg yolks,
160g caster sugar,
600ml double cream,
350ml milk,
87
Pinch salt,
2 vanilla pods.
Orange tuiles.
Raspberry meringue
Methods:
Pate Sucrée
Rub fat into sifted flour and salt to give a granular texture. Make a bay in the centre.
Mix eggs, caster sugar and water together, then mix into dry ingredients. Work into a
smooth paste and let rest in the fridge for 30 mins.
Line a 20cm flan ring with pastry and let it settle into the ring, then trim the top.
Fill the case with baking beans and bake blind for 15mins at 220°C. Remove beans,
eggwash and continue to cook for another 10 mins. Allow to cool before use.
In a medium bowl, lightly whisk the egg yolks and half the sugar.
Heat cream and milk and remaining sugar just to boiling point.
Split and scrape the vanilla pods, add to cream mix and allow to infuse.
Temper the egg mix, adding the cream little by little, then return to the heat, cooking
slowly as for fresh egg custard.
Fill another bowl of ice and set the bowl of ice cream into this to stop further cooking of
the custard. Freeze the base in an ice cream machine, taking care not to overchurn as this
will produce a grainy texture.
88
Transfer to a freezer and allow to freeze for at least an hour.
Raspberry Coulis
Push fruit through a blender then pass through a fine sieve to remove any seeds.
Place 100g sugar in a small saucepan with 2tblsp water, and dissolve over low heat until
sugar caramelises.
Remove from heat and carefully add the cordial, lemon juice and fruit puree. Leave aside
to cool.
Orange Tuiles
Lemon curd
Place water and sugar in a pan, bring to the boil and add diluted cornflour; reboil whilst
mixing.
Add the grated lemon rind and the juice, followed by the egg yolk, then the butter. Mix
well after each addition.
Raspberry Meringue
Raspberry syrup: Boil 350g sugar and water, cook to 121°C. Blitz 80g raspberries and
pass through sieve to remove seeds. Add to syrup.
Meringue: beat 200g egg white with sugar and raspberry purée to a firm snow.
Assembly:
89
Chocolate Lava Cake with Mango Sorbet, Raspberry Coulis and
Tuille Biscuit
By Rachel Coyne
Mango Sorbet
Raspberry Coulis
Tuille Biscuit
90
Chocolate Twirls
Mango Sorbet
Heat the mango pulp in a pan until it becomes liquid
In a separate pan, combine the sugar and water and heat until the sugar had dissolved
Mix the sugar syrup and the melted mango together and put into the blast chiller for a
while.
Put the chilled mix into the ice cream maker until it becomes sorbet
Raspberry Coulis
Heat the frozen raspberries in a pan until they soften and slightly becomes liquid
Pass the raspberries through a fine strainer
In a separate pan, combine the sugar and water and heat until the sugar has dissolved
Mix the sugar syrup in with the strained raspberry juice
91
Tuille Biscuit
Cream the sifted icing sugar and butter
In a separate bowl, beat the egg whites until peaks form
Fold in the beaten egg whites and the sifted flour into sugar and butter mix
Chocolate Twirls
Melt the chocolate on a low flame over a double boiler. When melted, cool the chocolate
down to 27C
Spread the tempered chocolate onto clear plastic sheets and leave to set
Roll up with a rolling pin and place in fridge for a while until completely set
How to Serve:
Tip the chocolate lava cake
ramekin upside down onto
dessert plate
Using a bottle with a
pointed nozzle, zig-zag the
raspberry coulis across the
plate
Mould the tuille into an
„‟S‟‟ shape and place
standing upright on the
plate
Place a cornelle of mango sorbet on to the base of the tuille
Unroll the chocolate twirls from the rolling pin and place on the chocolate fondant
Garnish the plate with three whole raspberries
92
Coffee Soufflé Served With Walnut Ice Cream and Hot Chocolate
Sauce
By Sarah Scahill
Makes: 2 portions
Coffee Soufflé:
125ml milk
2egg yolks
1tblsp caster sugar
12.5g plain flour
3 egg whites
Walnut Ice-Cream:
250ml Cream
250ml milk
75g walnut puree
100ml hazelnut baileys
75g caster sugar
3 whole eggs
Chocolate Sauce:
1tbslp sugar
150ml cream
25g butter
175g dark chocolate
50ml grand marnier
Mango Jelly:
200g Mango puree
5g agar-agar
93
Walnut Dust:
5og chopped walnuts
10g brown sugar
Coffee Soufflé:
Over a low heat dissolve the tablespoon of instant coffee in 1 tablespoon of milk.
Add milk and bring to the boil.
Beat egg yolks with tablespoon of caster sugar until mixture thickens and is pale/white with
a whisk.
Add flour in slowly.
Gradually pour the boiling coffee mix into mixture beating briskly.
Once boiled transfer into a large bowl and allow cooling.
Butter a soufflé mould and sprinkle with icing sugar.
Whisk egg yolks until they are stiff.
Incorporate the remaining egg yolk into coffee and fold in whites using a metal spoon.
Pour mixture into mould and cook in a pre-heated oven at 190ºC for 20 minutes.
Sprinkle the soufflé with icing sugar and return to oven for 5mins to glaze.
Walnut Ice-Cream:
Beat eggs and sugar together.
Warm milk, cream and walnut puree together.
Beat milk and cream mixture into egg mixture.
Return to saucepan to cook stirring constantly.
Allow to cool and churn
Chocolate Sauce:
Bring to boil the cream, butter and sugar until toffee like.
Add roughly chopped chocolate and stir until smooth.
Add the grand marnier when smooth and serve hot.
Mango Jelly:
Melt mango puree.
Remove from heat and agar-agar.
Stir till smooth.
Transfer into fridge until chilled.
94
Use when needed.
Walnut Dust:
Toast the chopped walnuts until golden brown but not burnt to release the oils and add a
more intense flavour.
Allow to cool then robo-coup until it turns into a finer crumb.
Pass through a sieve for a lump free dust that is very fine.
How to Serve:
With the chocolate using a clean spoon do a curl on the side of the plate with the chocolate
getting thinner near the end of the curl.
A layer of walnut dust to be placed on the opposite corner of the plate.
Ice-cream is to sit on top of the walnut dust.
Mango jelly is going to be put on the plate in the shape of circles opposite of the ice-cream.
The soufflé itself is to be placed on the edge of the chocolate sauce.
The chocolate design is to be placed on top of the ice-cream.
The crystallised violets are placed on top of the ice-cream.
95
Bread
96
Mozzarella, Basil and Cherry Tomato Focaccia with Black Olive
Pesto
Adapted from Mr. Derek O‟Brien of Dublin Institute of Technology by Rachael Lawlor
Makes: 1 Loaf
How to Serve:
98