An Irish Night In - Menu and Recipes

Join us at #AnIrishNightIn

R EC I P ES D ES I GN ED BY AN DY TEI GN LLOEDO BY F SALT ‘ N ’ B O N E R ES TAU R ANT, B E R LI N R EC I PC EO D SES IAN N C LLOAB O RLLO ATI O ITH B DNBEIA – TH E IRRANT, I S H FO D NB OAR D DYO C S TE ONF W SALT ‘ NO ’ BRO R ES TAU B EO R LI I N C O LL AB O R ATI O N W ITH B O R D B IA – TH E I R I S H FO O D B OAR D

Ambasáid na hÉireann Embassy of Ireland Botschaft von Irland

Starter

Main Course

Dessert

Potato Tacos with Irish Smoked Salmon, Pickled Radish and Lemon & Herb Vinaigrette.

Roast Rack of Irish Lamb with Crispy Potato Slices, Miso Parsnip Purée and Mint Salsa Verde (Vegetarian Alternative: Cauliflower Steaks).

Dark Chocolate Irish Stout Brownie with Irish Whiskey Butterscotch Sauce.

Starter

Join us at #AnIrishNightIn

Potato Tacos with Irish Smoked Salmon, Pickled Radish and Lemon & Herb Vinaigrette

Ingredients POTATO TACOS (AKA POTATO FARLS) This recipe will create more than is needed but the leftovers will make for a great breakfast the following day Irish smoked salmon 500 g floury potatoes 100 g flour 100 g butter Salt & pepper

R EC I P E D ES I GN ED BY AN DY C O S TE LLO O F SALT ‘ N ’ B O N E R ES TAU R ANT, B E R LI N I N C O LL AB O R ATI O N W ITH B O R D B IA – TH E I R I S H FO O D B OAR D

Ambasáid na hÉireann Embassy of Ireland Botschaft von Irland

PICKLED RADISH 10 radishes 200ml fresh lime juice 1 tsp sea salt ½ tsp sugar LEMON & HERB VINAIGRETTE 1 lemon 120 ml extra virgin olive oil 1 tsp finely chopped lemon balm Pinch of salt & pepper

POTATO TACOS 1. Peel potatoes and cut into quarters, put into a small pot and cover with cold water.

Season with a decent pinch of salt, bring water to a simmer and cook for around 10 -15 minutes.

When you can easily pierce potatoes with a knife, they are cooked. Drain water and let them steam off.

2. Add butter to potatoes and mash until they contain no lumps.

3. Sift in flour and season to your taste.

4. Lightly knead to form a ball and then flatten out to about 5mm.

5. Use a small ramekin or a cookie cutter to cut out round shapes, around 8cm in diameter

but don’t be too fussy, any size will do

lemons will vary, but the ratio of juice to olive oil should be 1:3.

6. To cook, grease a frying pan or skillet with butter, cook on medium to high heat for 3 - 4 minutes until golden brown.

2. Place all the ingredients together in bowl and give it a good mix.

PICKLED RADISH 1. Slice the radishes thin into rounds.

2. Mix the lime juice with salt and sugar and pour over radishes, they should be fully submerged in juice.

3. These will taste best the next day but an hour will do if you are stuck for time. They will keep in the refrigerator for 3 - 4 weeks.

LEMON & HERB VINAIGRETTE 1. Zest half the lemon and then juice it. The yield of juice from

TO SERVE Take 3 cooked Potato Tacos, top each with a slice or 2 of Irish smoked salmon, 2-3 pickled radish slices and drizzle with vinaigrette.

Main Course

Join us at #AnIrishNightIn

Roast Rack of Irish Lamb with Crispy Potato Slices, Miso Parsnip Purée and Mint Salsa Verde (Vegetarian Alternative: Cauliflower Steaks)

R EC I P E D ES I GN E D BY AN DY C O S TE LLO O F SALT ‘ N ’ B O N E R ES TAU R ANT, B E R LI N I N C O LL AB O R ATI O N W ITH B O R D B IA – TH E I R I S H FO O D B OAR D

Ambasáid na hÉireann Embassy of Ireland Botschaft von Irland

Ingredients RACK OF IRISH LAMB WITH CRISPY POTATO SLICES Rack of Irish lamb 500 g floury potatoes 2 tbsp rapeseed oil or ghee (clarified butter) A few knobs of butter A few sprigs of fresh herbs, e.g., rosemary, sage or thyme Salt & pepper CAULIFLOWER STEAKS (VEGETARIAN ALTERNATIVE) 1 head of cauliflower 1tbsp rapeseed oil or ghee (clarified butter) Salt & pepper PARSNIP PURÉE 4 parsnips, peeled and chopped

500 ml milk 4 cloves peeled garlic 1 tbsp Miso (can be found in any Asian supermarket, it is not 100% necessary but it will add a beautiful rich umami flavor) MINT SALSA VERDE 10 sprigs mint 10 sprigs parsley 1 clove garlic 20ml lemon juice 20ml sherry vinegar (or red wine vinegar) 120ml rapeseed oil Salt & pepper.

RACK OF IRISH LAMB WITH CRISPY POTATO SLICES 1. Season the rack of lamb with salt and pepper and leave uncovered in the fridge overnight. This helps the salt penetrate the lamb and results in a superior taste and texture.

2. Also the day before, slice the potatoes thinly and place in a pot. Cover with cold water, season with salt. Put on medium to high heat, once water reaches the boil, remove from the heat, drain water and leave to cool.

Place potatoes in the fridge uncovered until you need them the following day, leaving them uncovered overnight in the fridge allows them to dry a little, resulting in crispier potatoes.

The previous 2 steps can also

be done on the day of cooking but doing it the day before will yield tastier results and cuts down the amount of work on the day you plan to eat.

3. Take lamb out of the fridge 30 minutes previous to cooking, this allows the meat to come to room temperature, allowing it to cook more evenly.

4. Heat oven to 140 degrees Celsius.

5. Place cast iron skillet or oven proof frying pan on a very high heat. Add rapeseed oil or ghee.

Brown the lamb all over, no more than 5 - 6 minutes. Remove pan from heat and the lamb from the pan.

6. Once pan has cooled a little arrange the potato slices on

the pan, top with a few sprigs of fresh herbs, such as sage, rosemary & thyme and a couple of knobs of butter. Place lamb on top of potatoes and put into the oven.

7. Lamb will take around 15 minutes for medium rare, but this will vary massively depending on the size of your rack of lamb and your oven. I would highly recommend using a meat thermometer to check the doneness of your lamb.

8. Once your meat is cooked to your liking, remove just the lamb and herbs from the oven and leave it to rest.Crank up the oven to 220 degrees to crisp up the potatoes, this will take around 15 - 20 minutes.

CAULIFLOWER STEAKS (VEGETARIAN ALTERNATIVE) 1. Preheat oven to 180 degrees.

2. Cut your head of cauliflower in half, you will get 2 steaks per head of cauliflower.

3. Trim the rounded edge of the cauliflower so you have 2 flat sides.

4. Heat a cast iron skillet or oven proof frying pan over a medium heat with the rapeseed oil or ghee.

5. Brown the cauliflower on each side for about 3 - 4 minutes 6. Once the cauliflower is browned on both sides, season with salt and pepper and pop into the oven for about 8 minutes, it is done once you can easily pierce with a fork.

PARSNIP PURÉE 1. Place all ingredients in pot, the parsnips should be fully submerged in milk.

2. Finely chop the parsley and mint leaves and then add all of the rest of the ingredients to the bowl.

2. Place on medium heat and cook, stirring regularly until parsnips can be easily pierced with knife.

3. Stir well to combine everything.

3. Remove from heat and let cool a little before blending.

4. Put half the cooking liquid and everything else in blender and blend on high for 1 minute.

MINT SALSA VERDE 1. Using a fine grater, grate the garlic clove into a bowl and cover with the vinegar and lemon juice, let this sit for 10 minutes and the acidity will take the rawness out of the garlic.

ASSEMBLY This meal is best served family style, so instead of plating everybody individual plates, just put everything into the center of the table and let people dig in.

Dessert

Join us at #AnIrishNightIn

Dark Chocolate Irish Stout Brownie with Irish Whiskey Butterscotch Sauce

R EC I P E D ES I GN ED BY AN DY C O S TE LLO O F SALT ‘ N ’ B O N E R ES TAU R ANT, B E R LI N I N C O LL AB O R ATI O N W ITH B O R D B IA – TH E I R I S H FO O D B OAR D

Ambasáid na hÉireann Embassy of Ireland Botschaft von Irland

Ingredients DARK CHOCOLATE STOUT BROWNIE 330ml bottle Irish stout 125 g light brown sugar 125 g white sugar 180 g unsalted butter 250 g dark chocolate 125 g flour 2 tsp cocoa powder 3 eggs 1 tsp vanilla extract 1 tsp salt

IRISH WHISKEY BUTTERSCOTCH SAUCE 360 g light brown sugar 80 g honey 30 g butter 170 ml cream 1 tsp Maldon salt 1 tsp vanilla extract 3 tbsp Irish whiskey

DARK CHOCOLATE STOUT BROWNIE 1. Put stout into pot, turn onto medium high and reduce its volume to 120mls and allow to cool.

2. Melt the butter and chocolate together using either the double boiler method or in the microwave, stir until completely smooth.

3. Stir in the white and brown sugar and the stout reduction until fully incorporated.

4. Stir in the eggs and vanilla extract.

5. Stir in the flour, salt and cocoa powder.

6. Pour into a 23cm x 23cm pan lined with parchment paper,

bake for around 30 minutes.

When you can stick a toothpick inside and it comes out clean your brownie is finished.

IRISH WHISKEY BUTTERSCOTCH SAUCE 1. Heat the sugar, honey, butter, salt and 60mls of water in a pot until everything is dissolved.

2. Add cream and continue to simmer until it is thick and syrupy.

3. Add whiskey and vanilla and cook for another 2-3 minutes.

TO SERVE Pour the Irish Whiskey Butterscotch Sauce over the Dark Chocolate Irish Stout Brownie prior to serving. Dig in.