Bb3 recipe book mary o'donnell by Mary O'Donnell

The Chef Recipes BB CULINARY 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 pureĂŠ 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 Hazelnut Butter Grilled Scallops with Salad..........................................................................................49 1

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 CrĂ¨me 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 SoufflĂŠ Served With Walnut Ice Cream and Hot Chocolate Sauce.............................................93 Bread.........................................................................................................................................................96 Mozzarella, Basil and Cherry Tomato Focaccia with Black Olive Pesto...............................................97

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.

Starters Spanakopita & Tzatziki, with a Greek Salad Adapted from bbcgoodfood.com and mediterrasian.com by Ruairi Duffy

Makes: Four Portions What you need: Spanakopita 4

   

1 pack of filo pastry 150 spinach Butter 200g feta cheese

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         

3 tablespoons olive oil 1 tablespoon lemon juice 1 clove of garlic, minced 3 tomatoes, cut into wedges 1 red onion, sliced into rings ½ cucumber, sliced into think half moons ½ green pepper, cut julienne 100g feta cheese, cut into cubes 16 kalamata olives

What you do: Spanakopita  Heat the oven to 200C/fan 180C/gas 6.  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. 5

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: 



Beetroot and goats cheese salad By Claire Ryan

Recipe:   

Goats Cheese: 150g Cream: 5ml Pistachio Nuts: 30g 6

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.



Beetroot: 1 raw

Beetroot Cooking Liquid:    

Red Wine: 30ml Balsamic Vinegar: 20ml Water: 20ml Caster Sugar: 15g

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.

Soups Roasted Red Pepper and Tomato Soup with Cheese filled Pasta Adapted from allrecipes.com by Daragh O’Driscoll

Makes: Two Portions What you need: Soup    

40 ml olive oil 1 medium onion, chopped 2 minced cloves garlic 2 medium red peppers 8

          

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

Cheese filled pasta  100g Durham 00 flour  1 egg  2 tablespoon olive oil  20g ricotta cheese  20g parmesan cheese  20g fresh spinach  20g breadcrumbs  20g fresh basil  Salt Colouring   

100g fresh spinach 10g tomato puree 30g ice

What you do: 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. 9

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   

         

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. 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

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 

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.

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

Makes: Two Portions What you need: Soup   

1 banana shallot or half an onion 400g can white broad beans, drained and washed 1 tablespoon sherry vinegar 11

    

30ml olive oil 110ml Milk Pinch cayenne pepper 3 teaspoon lemon juice Salt/pepper, to taste

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

Serving   

1 big soup bowl Circle cutting ring Piping bag

What you do: 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. 12



Add salt and pepper to preferred taste.

Puree     

Peel and roughly chop carrot and onion. Add the carrots to a pot of salted boiling water. When the carrots are cooked; add the onion to a hot oiled pan and cook until soft (not brown). When soft add the ginger and cook together. Drain the carrots. Add the onion, ginger and butter. Puree using a kitchen hand gun. Add salt and pepper to taste.

Salad     

Heat olive oil in a pan. Finely dice the chorizo and add to pan. When crispy add the kidney beans to the pan and give a quick toss and take of the heat. Drain the excess oil from the pan using kitchen paper. Add the rocket to a bowl, then add the chorizo and kidney bean. Add the olive oil and mix together.

How to serve:  

 



Place the circle ring in the middle of the bowl. Fill the piping bag with the caroot and ginger puree and cut a hole off at the bottom. Pipe the puree around the outside of the ring. Lift the ring away gently and you should be left with a perfect circle. Place the mixed salad in the middle of that circle. Once they are in place you then gently pour the soup around the outside of the carrot puree. Once all of these steps are followed you can then serve and enjoy!

Vegetarian Caramelised Tofu & Duck Egg with Mushroom By Damien Travers 15

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

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Place the flour and spices into a small bowl and mix together. Dip the tofu slices in the flour mixture.

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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.

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Drizzle the honey into the pan and cook the tofu for another minute on each side.

Mushroom Quinoa Duxelle 

15g Button Mushroom



10g Quinoa

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50ml Madeira

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Salt & Pepper



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.

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Shiitake & Port Puree 

100g unsalted butter 16

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100g Shiitake Mushroom

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Shallots x2

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50g double cream

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Salt pepper

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Red Food Colouring

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Melt butter, and brown the chopped shallot in a pan, then add finely sliced mushrooms.



Once lightly browned, blend them.



Add the cream and mix well.



Add colouring gradually until desired colour

Duck Egg   

Cook at 63°C for 35 minutes Cook four to ensure success

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

Poultry Stuffed Chicken Wrapped in Bacon served with Mash, Carrot & Parsnip Puree with a Morel Sauce. By Avril Nestor

Makes: Two portions. What you need: Stuffing:    

100g ricotta cheese 50g chorizo, diced ½ onion, diced 1 cloves garlic, crushed

Chicken wrapped with bacon:  

1 large chicken breast, skin on 3 slices of streaky smoked bacon

Carrot and parsnip puree:  

2 carrots, medium, chunks 1 parsnip, medium, chunks

Morel sauce:      

10 dried morels 200ml lt chicken stock 1 clove garlic 1 shallot, large Thyme, sprig 100ml white wine 19

Mash Potato:    

3 potatoes, medium 50 g clarified butter Salt, pinch Pepper, pinch

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.

Guinea Fowl Ballotine with Wild Mushroom and Chicken Mousse, Potato Rosti, Celeriac Puree, Baby Carrots and Quail Eggs. By Michael Mc Clafferty

Makes: Two portions

What you need: Potato & Thyme Rosti

  

2 potato peeled and grated 3 sprig thyme 50mls clarified butter

Quail Eggs

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6 Quail Eggs

Baby Carrots

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6 Baby carrots

Celeriac Puree

  

½ Celeriac 30g Butter 100ml Cream

Spinach

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100g spinach 10g butter

Guinea Fowl Ballotine 21

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2 Whole Guinea Fowl Thigh Meat 7Slices Pancetta

Wild Mushroom& Chicken Mousse

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1 Chicken Fillet (150g) Guinea Fowl Breasts 2 Egg Yolks 300mls Cream 10g Salt 100g Sauté Mushrooms

What to do Wild Mushroom & Chicken Mousse 

Sauté of the diced mushroom and allow to cool. Make sure all equipment is clean and cold. Dice your chicken and blitz in a blender with the salt until smooth and your eggs and blitz for a further minute. Remove and pass through a drum sieve and fold in the cream slowly in an ice bath. Add your mushrooms and cold.

Guinea Fowl Ballotine 

Baton out the thigh meat of the guinea fowl. Lay pancetta onto cling film and lay the meat on top of it. Pipe a 3cm thick line of the mousse down the middle of the meat and role and wrap tightly in the cling film and tie either side then. Cook in simmering water for 30mins and check if cooked if not rewrap and cook for further. Bring its core temp to 72degrees.

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.

Potato& Thyme Rosti 

Peel and grate the rosti. Place into a towel and rinse out the starch from the potato and place into a bowl then. Add the thyme and clarified butter and fry on a rosti pan or egg 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

Confit with Potato Celeriac Puree, Root Vegetables and Tarragon Gravy

Chicken Roasted Pumpkin Cake,

Adapted from the Head Chef of “The Twelve Hotel” Martin O' Donnell by Vaidas Juskevicius

Makes: Four Portions What you need: Confit Chicken:  Four chicken breast  Four chicken thigh  2 cloves of garlic  ½ bunch of sage  Olive oil  350g butter Celeriac Puree:  1 celeriac diced 1cm by 1 cm  ½ leek (use only white part) finely chopped  25g butter  50ml cream  Salt  White pepper Roasted Pumpkin Potato Cake: 24

 500g mash potato  85g potato flour  2 egg yolks  ½ bunch of sage  ½ pumpkin  1 hand full grated parmesan cheese  Salt  Pepper Tarragon Gravy:   

150ml demi glaze 75ml chicken stock ½ bunch of tarragon

Root Vegetables:     

1 carrots 1 parsnips ½ turnip ½ butternut squash ½ table spoon of honey

What you do: 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 25

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Blend it until all the puree is smooth in a food processor and pass it though fine sieve. Keep warm

Roasted Pumpkin Potato Cake:     

Dice the pumpkin into small cubes and finely chop the sage Place in the tray with dash of olive oil and seasoning Put the tray in the preheated oven at 200°C for about 18 minutes Cool it down and mix all the ingredients together ( roasted pumpkin, mash potato, potato flour, egg yolks, parmesan cheese, salt and pepper) Make it round in shape and put into a preheated pan with olive oil and a little bit of butter to get nice golden brown colour

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

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

Pork Pork Belly with Caramelised Cranberry and Apple Sauce on bed of Mash Potatoes By Colm Bushell

Makes: 8 portions What you need: Pork Belly:      

Pork belly 1.5kg Onion 1 Gala Apples 2 Fennel seeds 2tbsp White wine 500ml Olive oil 1tbs

Caramelised cranberry and apple sause        

Caster sugar 75g Star anise 1 Cardamom pods 2 Fresh or frozen cranberries 125g Sea salt and freshly ground pepper Braeburm apple 1 Ruby port 60mls Orange zest and juice 1

Mash Potatoes     

Medium size potatoes 4 Cream 150ml Butter 20g Seasoning Chopped parsley 20g

What to do: Pork belly:     

Heat oven to 220°C/Fan 200°C/gas 7. 10° C Cut pork belly into 8 pieces and rub the skin of each piece with seasoning Core and quarter the apples and slice the onion into thick slices Scatter the onion and apples in a shallow roasting tin and pour over 1 tbsp olive oil. Season and lay the pork on top of the apples and onions then sprinkle the skin with fennel seeds and put in the oven for 30 minutes

Cranbury and apple sauce   

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 29

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 

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    

Boil potatoes till cooked Mash with cream and knob of butter Pass through sieve to remove lumps Season with salt pepper and chopped parsley

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

Lamb Braised Lamb shanks with roasted honey Vegetables, vegetable couscous and chocolate sauce By Nicolle Corrigan

Makes: Four Portions What you need: Lamb shanks:

       

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

    

Half red pepper cut into batons Half courgette cut into batons 1 carrots cut into batons 4 cherry tomatoes left whole 50ml honey 32

  

10g paprika 50ml olive oil Salt and black pepper

Vegetable couscous

      

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

Chocolate sauce

  

Half cooking liquor from braising 15g chocolate Fresh mint finely chopped

What you do: Lamb shanks

    

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.

Roasted Honey vegetables

 

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. 33

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 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 Serve the roast vegetable batons in a criss-cross pattern 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 the plate and garnish the with a fresh sprig of mint. over the lamb and into the sauce

plate. diagonally across

tomatoes to decorate couscous and a cherry tomato Sprinkle some chopped mint

Beef 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

Makes: Two Portions What you need: Fillet of Beef Topped with a Gratin of Wild Mushrooms       

1 shallot, finely chopped 1 garlic clove, crushed 4-tablespoon olive oil 100g wild mushrooms (ceps , girolles, blewits, morels), trimmed and finely chopped. 100g chestnut mushrooms, chopped 2 tablespoons white wine 1 tablespoon each finely chopped parsley, chervil and chives 36

    

4 tablespoons double cream 1 large egg yolk 2 fillet steaks, 180g each and 4cm high. 2 teaspoons freshly grated Parmesan cheese Sea salt and freshly ground black pepper

Fondant Potato    

2 large potatoes 75g butter Chopped thyme 100ml of chicken stock

Parsnip puree  100g peeled and chopped parsnip  150ml milk  1 bay leaf  1 sprig of thyme  Sea salt and freshly ground white pepper Red wine and pepper sauce    

100ml Merlot red wine 10 Crushed black and pink pepper corns 30ml of Brandy 50ml of double cream

What you do: Fillet of Beef Topped with a Gratin of Wild Mushrooms          

Trim and slice all mushrooms Gently sauté the shallot and garlic in 1 tbls olive oil until softened Add 2tbls of oil and sauté the mushrooms over high heat, stirring frequently, for 6-7 mins until browned and cooked Add the wine and simmer until reduced Place mushrooms in a bowl and add the chopped herbs Allow to cool Whip the cream until softly stiff Then fold into the mushrooms Whisk the egg yolk and fold into the mix. Cover and chill. Coat the steaks in the remaining olive oil and season them. 37

   

Heat a non-stick frying pan until hot Cook the steaks for about 2-3mins, turning them to sear all over. Remove from the pan season and rest the on a baking tray Heat oven to 2200C. Just before service pile the mushroom mix on top of the steaks and dust with Parmesan Cook uncovered for 5-7 mins until the topping is bubbling and golden

Fondant Potato    

Peel potatoes and shape in to cylinder shape about 2-3cm tall and 2-3 wide, turn tops and bottoms 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

Red wine and pepper sc   

Place crushed peppercorns in a very hot and dry pan. Add the wine and brandy and simmer down until nearly dry Turn down heat and add cream, simmer until sauce consistency.

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

Game Pan Fried loin of Venison with Pomme fondant, Beetroot and Apple pureé Parsnip game chips and a Sloe Gin jus By David Cunningham

Makes: Four Portions What you need Loin of Venison

      

4x 160g portions of loin of venison 75ml Rapeseed oil 1 tbsp Soya Sauce 3tbsp Red wine 1tsp Brown Sugar 75g Butter (for Cooking) Salt & Cracked Black Pepper

What you do: Marinade the venison in the red wine soya and oil mix (2 hours min, overnight if possible) 40

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

      

2x Large baking potatoes 50ml Rapeseed oil 75g Butter 300ml Veal/Chicken stock Sprig Thyme & Rosemary 2 Cloves Garlic Salt and Pepper

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 Beetroot and Apple Pureé  350g Beetroot (Cooked peeled and Diced)  100g Apple (peeled and diced)  75ml Apple Juice Not From Concentrate  100ml Cream

What you do: Heat the apple and beetroot in the apple juice with a lid on, once hot remove the lid and cook until the apple juice is almost dry and the apple starts to break down then add the cream and heat and reduce slightly to get the colours mixing, puree in the food processor until smooth and season. Sloe gin Jus  4-6  25g  ½  3-5  75ml

Sloe Berries Butter Finely diced Shallot Black Peppercorns Sloe gin 41

  

1tbsp Balsamic Vinegar 600ml Venison/Veal stock 20g Finely Grated dark chocolate (optional)

What you Do: Sweat Sloe berries shallots and peppercorns in the butter, add the sloe gin (if you have the room flame up to burn the alcohol and give that nice flambéed taste) reduce to a syrup, to counteract the sweetness of the sloe gin add the balsamic vinegar reduce a little then add half the venison stock and reduce by 2/3’s, add the rest and reduce to a coating consistency, (optional at the end whisk in the grated chocolate to give the sauce colour and sheen IMPORTANT: the sauce cannot be reheated once the choc has been added.) Parsnip Game Chips  Parsnip  Salt & White Pepper

What you do: Here a mandolin is really necessary to attempt this with a knife is quite difficult and potentially dangerous as you have to cut from the centre along the length of the vegetable, another possible method is to cut a very thin slice on the circular part of the parsnip. The chips are drained on some paper and then deep fried until crispy and brown seasoned with salt and excess fat drained off.

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.)

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

Makes: Two Portions. What you need: 1 Whole Mallard Duck, Orange & Clove Bread Sauce.      

200ml milk, 200ml cream, 1 bay leaf, 5 cloves, 2 oranges, 200g bread crumbs.

Plum Paste  

400g plum, 1 star anise, 43

 

100g sugar, 200ml port.

Hazelnut, Sprout and Lardons    

200g hazelnuts, 240g smoked bacon, 200g sprout leaves, 40ml hazelnut oil,

Parsnip Chips  

2 parsnip, 100ml Malt vinegar,

Black Pudding Cigars  

200g Black pudding, Spring roll pastry 2 sheets.

What you do: For the Duck:   

Remove the legs off the bird and set aside. Remove wish bone, trim the carcass. Leave the breast on the carcass.

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: 44

 

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.

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.

Black Pudding Cigar:     

Fry off black pudding with some shallots, garlic and thyme. Blitz’s in the thermo mixer for 30 seconds. Lay out a sheet of spring roll pastry, pipe a line of black pudding along the bottom of it. Seal with corn flour and water roll up the spring roll paper until black pudding is covered. Trim the ends.

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.

Fish & Shellfish

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

Makes: Two Portions What you need: Grain Mustard Mash

    

300g of peeled potatoes 5g of whole grain mustard 100ml of fresh cream Pinch of salt Pinch of Pepper

Red Snapper

 

Two 200g of Red Snapper fillets Pinch of Salt 47

  

Pinch of Pepper 5g olive oil Lemon juice

Leek and Parsley Cream Sauce

       

150ml of fresh cream 5gof Parsley 5g of leak finely chopped 10g of garlic butter 50ml fish stock Pinch of salt Pinch of Pepper 100ml white wine

Bacon:



50g smoked bacon

Turned Carrots



One large Carrots

Asparagus



One bunch of fresh Asparagus

What you do: 

Whole Grain Mash: Boil potatoes till firmly cooked, Mash and add in your cream, salt, pepper and whole grain mustard.



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 48



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:     

Pipe out mash in a snake form right into the centre of the hot plate Place fish half way on your mash neatly Neatly add carrots standing up in line with same distance apart Add in asparagus criss-crossing each other laying on the mash Then finally create four straight lines of the sauce on the bottom of the plate

Hazelnut Butter Grilled Scallops with Salad. Adopted from BBC Food Program (Chef James Martin) and Glenlo Abbey Hotel by Joseph Kanyi

Makes: Two Portions What you need: 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

What you do: Scallops

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.

Salad

 

Whisk the mustard, vinegar and oil together in a bowl Place the lettuce and rocket leaves into a bowl, drizzle over the dressing and stir to coat.

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

Pan Fried Scallops, Black Pudding Hash, Pancetta, Butternut Squash Puree, Hazelnut Dust and Blood Orange Segments and Foam By Colin Clarke

Makes: Two Portions What you need: General ď&#x201A;ˇ

6 Cleaned Scallops, 3 per person, 51

  

2 slices of pancetta 5 ml rape seed oil 10g butter diced

Black Pudding Hash       

200g Good quality black pudding, diced or crumbled 1 Shallot 75g Finely diced celery 75g Finely diced carrot 75g Finely diced potato Leaves from a sprig of thyme 50g Butter

Butter nut squash Puree      

Half a medium butternut squash, peeled, deseeded and diced 1 Shallot roughly chopped 1clove of garlic chopped 50ml of double cream 200 g of unsalted butter diced Half of a whole nutmeg, grated.

Hazel nut Dust  50g Whole hazel nuts. Blood orange foam     

75g Blood orange juice 50g of stock Syrup (50% water and 50% Sugar) 125g Water 2g Soya Lecithin 5 Blood orange segments

What you do: Butternut squash Puree  Place the diced butternut squash in a sauce pan with the roughly chopped shallot, roughly chopped garlic and cook on a low heat until soft.  In a blender, blend the cooked squash until silky smooth.  Add the nutmeg, cream and salt and pepper to taste. Leave to one side

Black pudding hash  In a large frying pan, fry the potato, carrot, shallot and celery until nearly cooked.  Add the black pudding and thyme and just cook.  Season with salt and pepper to taste. 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

Blood Orange foam  Combine all the ingredients in a bowl and blend with a hand blender  Allow the foam to set for two minutes before use  When required blend the mix again with the hand blender to create a foam Scallops and Pancetta  Cook the pancetta under a grill or in a oven until golden  Heat a frying pan until it is hot  Add the rapeseed oil  Fry the scallops in the oil for one minute then turn the remove from the heat, cook one more minute  Add a little butter and spoon over the scallops when melted

brown

scallops over and

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.



On one side of the line of black pudding place two table spoons of the puree and drag a spoon through it from one end of the plate to the other



Place the blood orange segments in a fan shape on the other side. 53



Place a scallop on each square of black pudding



Cut the pancetta into six diamond shaped pieces and lean one piece against each scallop.



Spoon on a little foam to each scallop top



Dust the plate with the hazelnut dust.

Desserts Lemon Tart with Lemon Posset and Vanilla Ice-cream in Tuile Basket By Thomas Ryan

Makes: Eight Portions What you need: Lemon Tart (pastry)    

175g plain flour 100g butter 25g caster sugar 1 egg

Lemon Tart (filling)    

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 55



150ml double cream

Tuile basket  2 egg whites  100g caster sugar  50g plain flour  40g finely shredded almonds  40g melted butter Lemon Posset  Zest of 2 lemons  112ml lemon juice  425ml double cream  125g caster sugar Lemon Posset (topping)  3 stalks of rhubarb  3 victoria plums  A handful of blackberries and raspberries  50g diced butter  150g caster sugar  2 cinnamon sticks  6 star anise  2 vanilla pods, split lengthways  3-4 tbs dark rum

What you do: Lemon Tart (pastry)  Sieve flour, sugar & salt together into bowl  Rub in the butter  Add the egg and mix to make the pastry  Wrap the pastry in Clingfilm and leave to rest in fridge for 30min  Brush inside of mould with melted butter and dust with flour  Roll out pastry thinly, place over mould, gently press pastry into mould and trim off excess pastry  Leave to rest in fridge for 30min  Put some Clingfilm over the pastry and fill the mould with baking beans (uncooked rice)  Bake in oven for 6-7min @ 190 degrees  Remove cling film and baking beans, return pastry to oven for 6-7min  Add lemon filling and bake @ 160 degrees for 20-25min until filling no longer wobbles when shaking 56

Lemon Tart (filling)  In a mixer combine egg yolks and sugar on lowest speed until pale & creamy  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 Lemon posset (base)  Zest and juice the lemons  In a saucepan mix the cream, sugar and lemon zest, until sugar has dissolved  Bring mixture to the boil and then simmer for 2-3min  Remove saucepan from heat and add lemon juice and mix  Pass mixture through a sieve into a jug  Pure mixture in equal amounts into shot glasses and allow to cool  When cool cover top with Clingfilm and allow to set in fridge for at least 3hrs but overnight is best Lemon posset (topping)  Cut rhubarb into 1cm pieces  Halve and stone plums, cut halves into quarters, cut each quarter into 4  Dice the butter and melt in thick bottom pan over a medium heat till foaming  Add rhubarb and plum, sauté for about 4-5 min until they start to soften  Add blackberries, raspberries, sugar, cinnamon sticks, star anise and vanilla pods  Mix and cook for 2-3min  Add the rum and cook for 7-8min  Remove the vanilla pods, cinnamon sticks and star anise  Place a spoon or two on top of the possat while still warm 57

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.

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 58

Makes: Four Portions Lemon Grass Ice Cream        

75g granulated sugar 50g honey 1 teaspoon lemon juice 1 vanilla pod 25g pasteurized egg whites 25g pasteurized egg yolks 300ml milk 3 lemon grass sticks

Caramel Pears   

25g Butter 25g caster sugar 205 grams sliced tinned pears

Cake mix         

100g plain flour 5g baking powder 2.5g bicarbonate of soda 1g salt 60g caster sugar 1 egg 100ml buttermilk 37.5ml sunflower oil Big pinch of saffron

Light Almond Biscuit  

75g almond powder 75g icing sugar 59

    

40g egg yolks 65g eggs 62.5g flour 115g egg whites 50g sugar

Peach and Vanilla Compote   

240g tinned peaches 70g sugar Half vanilla pod

Light Mascarpone Cream     

100g mascarpone 50g caster sugar 15g water 27.5g egg yolks 100g whipped cream

Method of preparation Lemon Grass Ice Cream  Chop lemon grass sticks and infuse them in milk overnight  Mix honey, lemon juice, scrapped vanilla pod and half the sugar  Whisk the mixture together and bring to the boil  Pour the hot mixture into the egg yolk and mix until the mixture cools  Whisk sugar and egg white until stiff  Strain the lemon grass from the milk and add in the sugar and yolk mixture.  Fold in egg whites  Churn into the ice cream maker  Cover and store in a freezer Caramel Peaches    

Melt butter in a frying pan over medium heat Sprinkle 25g of caster sugar over the melted butter Cook for one and a half minutes stirring at regular intervals until golden brown Remove from heat and lay out the peach slices in a neat pattern. 60

Cake         

Sift flour, bicarbonate of soda and baking powder into a bowl Add caster sugar and mix Whisk eggs, buttermilk, sunflower oil and saffron in a separate bowl Make a well in the center of the dry ingredients Pour the buttermilk mixture and whisk gently until a soft batter is formed. Pour the batter evenly over the layered peaches Bake for 15 to twenty minutes at 180 degrees Celsius until cooked. Insert a skewer into the center of the cake to check if it is cooked. Allow to cool for five minutes before turning it out.

Light Almond Biscuit     

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.

Pear and Vanilla Compote   

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.

Light Mascarpone Cream    

Leave the mascarpone at room temperature for at least one hour. Boil water and sugar and then pour the mix over the egg yolks Place the bowl of egg yolks au ban Marie and beat briskly to form a bomb mixture at 85 degrees Celsius. Whisk the bomb mixture in an electric mixture until cold.



Add whipped cream to the bomb mixture to loosen it.

How to serve 

Place the upside down cake facing up 61

     

In a short glass place a layer of the almond biscuit at the bottom Then a layer of the pear compote Then a layer of the Mascarpone cream and finish with a few thin slices of pear. Sprinkle a few pistachio nuts to garnish the short glass. Garnish the plate with a line of the compote mixed with berries. In the end spoon a scoop of lemon grass ice cream on the side.

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 62

Makes: Four Portions What you need: Pineapple Crème Brulee       

3 egg yolks 50g sugar 300ml cream 1 vanilla pod 100g diced pineapple 50ml kirsch 3 teaspoons of Demerara sugar

Kiwi and Ginger Sorbet    

112g fresh root ginger grated 115g castor sugar 225ml water 3 kiwi

Ginger Cookies        

62g cream flour 20g butter 20g brown sugar ¼ bicarbonate soda 20 golden syrup 1 egg ¼ tsp. ground ginger ¼ tsp. ground cinnamon

Banana, Pineapple Lime Salsa   

60g banana 60g pineapple 1 lime

Lime Macaroon  

30g ground almonds 48g icing sugar 63

   

27g egg white 12g sugar A pinch of green colouring ½ tsp. lime juice

What you do: Pineapple Crème Brulee:  

   

 

Preheat the oven to 130° C Pour the cream and milk into a small saucepan and slit the vanilla pod in half lengthways. Scrape out the seeds and put the pod and the seeds into the pan with the cream. Bring to the boil over a medium-low heat In a small saucepan melt butter, 1 tablespoons brown sugar, and kirsch over moderate heat, stirring, 1 minute. Add pineapple, stirring to coat, and cook mixture 1 minute Put the yolks and caster sugar into a bowl and whisk until combined. When the cream begins to boil, remove the vanilla pod and then pour the cream slowly on the egg yolk, stirring constantly Divide the caramelized pineapple in the ramekins Divide the egg mixture between the ramekins Place in bain-marie and put in a pre-heated oven at 150C Bake for about 60 minutes until the custard is set, should have a slight wobbly. Cool and chill until cold Scatter the tops of the cold brulee with demerara sugar, and use a blowtorch to caramelise the top.

Lime Macaroon filled with Pineapple Cream Chantilly        

Sieve icing sugar and ground almonds together 3 times Whip together the egg whites and castor to stiff peaks Add colouring and lime juice Fold in the almond and icing mixture Pipe in 3cm circle Bake at 160°C 8-10 min Whip the cream icing sugar and pineapple puree Allow macaroon to cool sandwich together between the pineapple Chantilly

Ginger Cookies 64

         

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

Kiwi and Ginger Sorbet  Place the sugar and water in saucepan put on gentle heat until sugar dissolve add ginger and cook for 1 min, strain and chill.  Peel and blend the kiwi, sieve through a conical strainer to remove seeds  Combine with the ginger syrup  Place in an ice-cream machine and churned or put in the freezer to freeze

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

Strawberry Mousse with Jaconde sponge served with sorbet and Lime Glass Verrine 66

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 What you need: Strawberry mousse    

250mls strawberry puree 100g castor sugar 250mls whipped cream 12g gelatine

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  

2.5g agar agar 250mls strawberry coulis

Strawberry Sorbet  

100g caster sugar 100ml strawberry coulis 67



200ml of water

Glass Verrine Lady finger sponge Biscuit Lime fromage frais cream    

250g fromage frais 30g lime juice 80g sugar 250g whipped cream

Jellified Strawberry puree   

300g strawberry puree 60g sugar 5g leaf gelatine

What you do: Strawberry mousse   

Boil together sugar and puree. Add 12g soaked gelatine, when cold and semi set add in 250mls semi whipped cream. Pipe into Jaconde sponge which has been wrapped in a circular mould to shape.

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.

Lime fromage frais cream 

Whisk the fromage frais, the sugar and the lime juice, and then add the whipped cream gently.

Jellyfied Strawberry puree 

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 

Mousse is to be served in Jaconde sponge or mould and pressed out.

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. 69

Shot glass ď&#x201A;ˇ

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 ď&#x201A;ˇ

Two to three dots of the strawberry gel piped on the side of the plate.

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

Makes: Two Portions Cranberry and Walnut Tart

What you need:  200g  125g  50g  1 Fillings           

flour Butter sugar egg.

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 50g 40g 2tsp

Sugar. Cranberry. Orange juice. Jelly strawberry.

What you do: 71

 

Rub the fat, or butter into the flour until no lumps are left. 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

What you need:      

300ml double cream 300ml milk vanilla pod 6 egg yolks 175g caster sugar Orange zest

Orange Sponge Biscuit    

2 25g 1/2tsp 35g

eggs ground almonds zest of orange sugar

 

25g 1sp

flour butter

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

What you need: Coconut Cream  250g crème patissiere  250g coconut puree  250g whipped cream Creme Patissiere      

500ml milk 100g egg yolks 125g sugar 30g corn starch 45g butter Vanilla pod.

Jellyfied Mango & Passion fruit puree    

240g 60g 60g 6g

mango puree passion fruit puree sugar leaf gelatine 73

Coconut Dacquoise      

250g 50g 200g 300g 100g 2g

icing sugar almond powder grated coconut egg whites sugar cream of tartar

What you do:      

Add crème patissiere and coconut puree whipped together, until smooth, and then stirs in the whipped cream gently. Bring milk, half the sugar to boil then add vanilla pod split lengthwise and remove the scrape the pod and the butter. In a bowl beat yolks with rest of the sugar and the corn starch. Pour half of the boil milk over the yolks mix then pour back into the milk, bring to the boil for 2mins, pour into a bowl cover and cool. Soften the leaf gelatine in cold water then into the microwave oven to melt. Mix the mango puree, passion fruit puree, sugar and the melted gelatine together. Add together the icing sugar, the almond powder and the grated coconut and sift.



Whisk the egg whites with half the sugar and cream of tartar, into peaks then add the rest of sugar to stiffen. Use a spatula and add the powders little by little.



Lay the mixture on a silicon paper and bake for 15min. Allow to cool.

To Assemble and Decorate Fill ¼ of each verrine with coconut cream, add a coconut dacquoise dice, half fill with coconut cream, lightly tap on the verrines to even out the surface then cool quickly , then pour jellified puree, cool again. Pour the rest of the coconut cream, tap on the verrines once more, and cool quickly. Decorate with red fruit and dark chocolate curls.

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.

Chocolate Fondant, Caraway Ice cream and Pineapple Carpaccio 75

Adapted from M.Roux Desserts: A lifelong passion and Neven Maguire: The MacNean Restaurant Cookbook by Gloria Felez

Makes: Six Portions What you need: Chocolate Fondant      

150 gr chocolate 150 gr butter 15 gr cocoa powder 3 eggs 100 gr caster sugar 75 gr flour  1 tsp. baking powder

Caraway Ice cream     

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

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.

Caraway Ice cream 

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.

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.

Sour-Cream Pannacotta with Lemon Curd, Dill Ice Cream, Tonka Crumble, Blackberry Coulis and Lemon Tuille By Nathan Donnellan

Makes:

4 portions

What you need: 78

Sour-Cream Pannacotta:   

100g cream 30g sugar 100g sour-cream

Dill Ice Cream:     

375g cream 175g milk 50g dill 115g sugar 4 egg yolks

Lemon Curd:     

75g caster sugar 50g unsalted or regular butter Zest of 1 lemon Juice of 1 lemon 2 eggs

Blackberry Coulis:    

125g blackberries 25g golden caster sugar 50ml water 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

What you do: Sour-Cream Pannacotta:

 Place the gelatine in water  Cook the cream and sugar together until boiling  Remove from heat and add gelatin  When cooled slightly add the sour cream  Pour into forms and freeze overnight or blast chill until set.

Dill Ice Cream:

 Place gelatine in water  Cook up the cream and milk until boiled  Add the dill, cover and let stand min. 1 hour  Mix egg yolks and sugar, add to cream when cool  Bring the temperature of mix slowly up to 83 degrees  Add the gelatin and freeze in PacoJet containers or add to ice cream machine

Lemon Curd: 80

 Mix the eggs and sugar in a heatproof bowl.  Combine the rest of the ingredients  Place over a saucepan of simmering water (ensuring base of bowl does not touch surface of water) and stir regularly for 10 – 12 min  Pass through sieve/chinoise and allow cool

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:

 Finely grate the tonka seeds  Melt the butter, and add to flour and sugar  Add the grated tonka seeds and mix  Spread dough on a small tray and bake @ 160 for 15 min  Allow to cool and then crumble, store

Lemon Tuiles:

 Mix all ingredients together  Spread on silicone mat, one batch at a time  Bake at 150 degrees for 10 – 15min 81

 Using a spatula remove from the silicone mat and quickly shape the tuiles

How to Serve:       

Place a pannacotta in each corner 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!

Strawberries & Rhubarb By Jeremy Nolan

Makes: 6 portions What you need: Rhubarb & Ginger Mousse Poached Rhubarb     

500g Rhubarb (2.5 diced) 500ml Water 200g Sugar Star Anise 2’ Root ginger (peeled & sliced)

Ginger sponge     

1 30g 20g ½ tsp. 30g

Egg Castor sugar Butter (melted) Ground ginger Flour

Rhubarb Compote   

250g 75g 3

Poached Rhubarb Caster sugar Gelatine leaves (soaked in

cold water)

Rhubarb & Ginger Mousse 

80ml Double cream 83

   

2 40g ½ 100ml

Egg whites Caster sugar Lemon (juice & zest) Rhubarb compote

Balsamic Strawberries     

300g Strawberries (1cm diced) 30ml Balsamic vinegar 40g Icing sugar Milled black pepper (3-4 turns) 150ml Double cream (whipped)

Rhubarb & Strawberry Crumble        

250g 250g 1tsp 50g 100g 50g 50g 60g

Poached rhubarb Strawberries Stem ginger Caster sugar Plain flour Butter (cubed) Demerara sugar Porridge oats

Strawberry & Rhubarb Compote        

156g Strawberries (1cm cubed) 156g Rhubarb (2.5cm cubed) 100g Caster sugar 100ml Water ¼ Vanilla pod ( split & scraped) Cinnamon stick Star anise Gelatine leaf (soaked in cold water)

What you do: Poached Rhubarb; 84

 

Make stock syrup by adding water, sugar, star anise and ginger to a pot and bring to the boil and simmer for ½ an hour. Add rhubarb, bring back to the boil and remove from heat and allow to infuse until needed.

Ginger Sponge;       

Whisk egg and sugar until light and fluffy. 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.

Rhubarb & Ginger Mousse;     

Soak gelatine in cold water. Whisk eggs, sugar and lemon juice & zest to stiff peaks. Whisk cream to soft peaks and fold into meringue. Puree the rest of the rhubarb compote and fold into meringue. Remove moulds from fridge and fill with mousse, level off with spatula and return to fridge to set.

Balsamic Strawberries; 

Add all ingredients to a bowl and mix well and allow to macerate for 1 hour. 85



Whisk cream to soft peaks, fill a piping bag and store in the fridge.

Rhubarb &Strawberry Crumble;    

Place flour in a bowl and rub in butter until it resembles breadcrumbs, add sugar and oats and mix well and bake in an oven @ 200˚c for 15- 20 mins, mixing half way through. Add strawberries, sugar and stem ginger to a pan and heat gently. Add poached rhubarb and heat gently until warmed through. Fill crumble dishes with rhubarb and strawberries and top with crumble mix and keep warm.

Strawberry &Rhubarb Compote;     

Soak gelatine in cold water. Heat water, sugar, vanilla, star anise and cinnamon in a pot and bring to the boil. Remove from the heat and allow to infuse for 20 mins. Place strawberries and rhubarb in a bowl and pour over strained spice mixture. Cover bowl with cling film and cook in a microwave for 3-4 mins. Add squeezed gelatine, dissolve, mix gently and reserve for assembly.

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.

Classic Meringue pie, served with Raspberry Coulis By Ronan Mc Hugh

Makes: 8 Portions Ingredients: Pate Sucrée     

250g plain flour, 125g butter, 1 egg, 25g caster sugar, ½ tblsp water.

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, 87

Lemon



1 tbsp lemon juice.

French Vanilla Ice Cream      

8 egg yolks, 160g caster sugar, 600ml double cream, 350ml milk, Pinch salt, 2 vanilla pods.

Orange tuiles.    

150g caster sugar, 1 orange, zested and juiced, 55g plain flour, 50g unsalted butter.

Raspberry meringue      

200g egg white, 50g sugar, 80g raspberry puree*, 350g sugar, 50g water, 80g raspberry puree*

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.

French Vanilla Ice Cream 88

    



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. 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    

Mix caster sugar, orange juice and zest together. Stir in sifted flour. Melt butter and add to mix, incorporate well. Rest in fridge until ready for baking; 220°C, 4-6 mins

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:

 



Fill prepared flan case with lemon curd and bake for 15-20 mins to set the curd. When cooled, pipe noisettes of meringue in a decorative pattern. Dredge with icing sugar and flame with a blowtorch, or place in oven at 200°C to brown the sugar. Decorate the rim with fresh raspberries.

Chocolate Lava Cake with Mango Sorbet, Raspberry Coulis and Tuille Biscuit By Rachel Coyne

Makes: Two Portions What You Need: Chocolate Lava Cake      

6 oz. Semi-sweet baking chocolate 6 oz butter, diced 3 eggs ½ cup granulated sugar 1/3 cup flour Butter for ramekins

Mango Sorbet   

100g Mango pulp 100g sugar 100g water

Raspberry Coulis   

100g frozen raspberries 100g sugar 100g water 90

Tuille Biscuit    

100g icing sugar 100g flour 100g butter 100g fresh egg whites

Chocolate Twirls 

300g dark chocolate couverture

What You Do: Chocolate Lava Cake      

Preheat oven to 180C Melt chocolate on low flame over a double boiler. When it is melted, take it off the flame and stir in the diced butter until it is melted into the chocolate. In another bowl, beat the eggs and sugar together until it starts to thicken and whiten. Slowly pour in the melted butter into the egg and sugar mix, and then gently fold in the flour. Butter the individual ramekins, and pour in the chocolate batter into each one. Cook for about 10-15 mins

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 91

   

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

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, zigzag 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

Coffee Soufflé Served With Walnut Ice Cream and Hot Chocolate Sauce By Sarah Scahill

Makes: 2 portions Coffee Soufflé:     

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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

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Mango Jelly: 200g Mango puree 5g agar-agar

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Walnut Dust: 5og chopped walnuts 93

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10g brown sugar

What you do:

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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.

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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

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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.

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Mango Jelly: Melt mango puree. Remove from heat and agar-agar. Stir till smooth. Transfer into fridge until chilled. Use when needed.

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Walnut Dust: Toast the chopped walnuts until golden brown but not burnt to release the oils and add a more intense flavour. 94

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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.

Bread Mozzarella, Basil and Cherry Tomato Focaccia with Black Olive Pesto Adapted from Mr. Derek Oâ&#x20AC;&#x2122;Brien of Dublin Institute of Technology by Rachael Lawlor Makes: 1 Loaf 96

What you need: Mozzarella, Basil and Cherry Tomato Focaccia          

500g Strong Flour 10g Salt 25g 5Fresh Yeast 10g Caster Sugar 50ml Olive Oil 250g Water 50g Mozarella 50g Cherry Tomato Fresh Basil Dry Herbs

Black Olive and Basil Pesto  50g Black olives  Basil  120g Feta Cheese  80g Olive oil  4 Cloves Garlic  Salt and Pepper What you do: For the Focaccia:           

Sieve dry ingredients together Disperse yeast, sugar, oil in water, add to flour and mix to a dough Allow to ferment for 20 minutes Weigh up two pieces to 200g Shape to a round ball, cover and proof for 10 minutes Take one piece and roll out with rolling pin, ensure it is circular in shape and until it is approximately 1cm thick, and 25cm in diameter, make sure it stays a circle Place filling in center leaving a 2.5cm edge free Place other pc on top slightly larger and place on top Proof for further 20 minutes until double in size Press fingers into dough to create an even indent and brush with olive oil and sprinkle top with sea salt and rosemary Place in oven at 210 ̊ C for 30 minutes.

For the Pesto: 97

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Remove stones from the olives Peel and crush the garlic Add all the ingredients in robocoup Blend together

How to Serve:

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Slice the Focaccia into wedges and serve hot Place the Pesto into a clean ramekin and serve