An Irish Night In menu and recipes

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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

Starter

Main Course

Dessert

Irish organic smoked salmon on homemade soda bread, with a lemon and herb butter, and crispy capers.

Irish beef entrecĂ´te with charred scallion salsa verde, crispy smashed potatoes, and a roasted beetroot and carrot purĂŠe, with optional stuffed portobello mushroom.

New York style cheesecake made with Irish cream liqueur.

Starter

Join us at #AnIrishNightIn

Irish organic smoked salmon on homemade soda bread, with a lemon and herb butter, and crispy capers

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 IRISH ORGANIC SMOKED SALMON SODA BREAD 280 g wholegrain flour 280 g white flour 1 teaspoon salt 1 teaspoon baking soda 450 ml buttermilk

CRISPY CAPERS 4 tablespoons of capers Olive oil LEMON & HERB BUTTER 125 g unsalted butter 1 teaspoon sea salt 1 teaspoon chopped chives 1 teaspoon chopped dill 5 turns of the black pepper mill Zest from half a lemon

SODA BREAD Pre-heat oven to 220° C. Mix the dry ingredients together in a large bowl. Make a well in the centre of the bowl. Pour in the buttermilk. Mix together with your hand until it is nice and soft but not sticky.

Knead it very lightly, just enough so you can shape it, this is the key to a delicious soda bread. Flatten it to around 3–5 cm. Make a deep cross in centre of the dough.

It can then be baked on a baking sheet or a cast iron pan. Bake for 20 minutes.

Then reduce heat to 200° C and bake for another 15–20 minutes. Once it comes out of the oven, tap it on the bottom and a hollow sound will signal it’s done.

LEMON & HERB BUTTER Take butter out of the fridge at least an hour before, to allow it to soften. Ideally make this a day before you need it, to allow all the flavours to come together. Mix all the ingredients together in a bowl or alternatively blend them together in a food processor.

If using salted butter, use less salt. If it’s too salty for your taste just add more butter.

CRISPY CAPERS Heat 0.5cm of oil in a small frying pan until it starts to shimmer. Add the capers, they will sizzle and pop, fry for 2–3 minutes or until the bubbling mostly subsides. Remove with a slotted spoon and drain on some kitchen paper.

TO SERVE Cut a 1 cm slice of soda bread and cover with a liberal spread of lemon butter. Top with smoked salmon. Drizzle a little olive oil over the salmon and squeeze a lemon wedge over salmon. Place a few crispy capers on top of the salmon.

Main Course

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Ingredients

Irish beef entrecôte with charred scallion salsa verde, crispy smashed potatoes, and a roasted beetroot and carrot purée, with optional stuffed portobello mushroom

SMASHED POTATOES 400 g small potatoes Rapeseed oil Salt & pepper

R EC I P E D ES I GN E D BY

ROASTED BEET & CARROT PURÉE 3 peeled carrots 2 beetroots, cut in half 1 head of garlic 100 ml white wine 100 ml carrot juice

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

CHARRED SCALLION SALSA VERDA 10 scallions 1 garlic clove, grated 1 cup / 20 g picked parsley 1 diced shallot ½ teaspoon crushed chilies 120 ml sherry vinegar 180 ml olive oil Salt & pepper

50 ml lemon juice Salt & pepper STUFFED PORTOBELLO 2 diced shallots 2 thinly sliced garlic cloves 1 teaspoon parsley 1 teaspoon thyme 1 teaspoon rosemary 100 g chopped shiitake mushrooms 100 g chopped cooked chestnuts 2 portobello mushrooms 2 tablespoons cream cheese Panko crumbs Olive oil Irish butter IRISH ENTRECÔTE 250–300 g Entrecôte Salt & pepper

STUFFED PORTOBELLO Pre-heat oven to 180° C. Sauté the first 6 ingredients with the butter in a pan on a medium heat, season with salt and pepper and cook uncovered for 20 minutes. Add the chestnuts.

Continue to cook for 5 minutes and then take off the heat. Mix the cooked-down mixture with 2 tablespoons of cream cheese.

Remove the stalks from the portobello mushrooms, then fill with the cooked-down mixture.

Toss the panko bread crumbs with a little olive oil and then top the mushrooms with the breadcrumbs.

Bake the filled mushrooms in the oven for about 15 minutes until the breadcrumbs have turned a nice golden brown.

IRISH ENTRECÔTE Take steaks out of the fridge an hour beforehand to let them come to room temperature, this will help them cook more evenly.

Pat dry with some kitchen paper and season generously with salt and pepper.

Pre-heat a heavy based frying pan or a cast iron pan if you have one. Sear for 3-4 minutes on each side for medium. Let rest for 10 minutes, ideally in an oven at 50° C. This is a very important step as it gives the steak a chance to relax and become more tender and juicy.

SMASHED POTATOES Ideally boil these off the day before you need them, it will allow them to dry off and become crispier in the end.

Pre-heat your oven to 220° C. Starting from cold salted water bring your potatoes to the boil, then lower to simmer gently until you can easily pierce with a knife, remove from the water.

Gently smash your potatoes, until they open up but still stay as one solid piece and season generously with salt and pepper.

Heat a good slug of rapeseed oil in a baking tray in the oven.

After 5 minutes remove tray from oven. Add potatoes to tray and bake for 10 minutes, then flip potatoes, then bake for another 10 minutes until golden and crispy.

CHARRED SCALLION SALSA VERDE Place shallot, garlic, sherry and a teaspoon of salt in a food processor and let sit for 10 minutes, this will take the edge off it and smooth it out.

Cook the scallions on a high heat in a dry pan until charred on the outside. Once they are cool enough to handle, chop the roots off and chop into 3 or 4 pieces. Place all ingredients in the food processor and pulse.

You do not want a smooth puree but rather a chunky sauce.

Season to taste, if it’s too acidic for you just add a little more olive oil, if it’s a little bland, just add a little salt.

ROASTED BEET & CARROT PURÉE Pre-heat oven to 180° C. Season everything with salt and toss in olive oil. Place carrots and beetroots cut side down on a baking tray. Wrap your garlic in tinfoil.

Roast in oven for 30–45 minutes, this will depend on the size of your vegetables, they will be ready when they are easily pierced with a knife. Once out of the oven and cooled, chop the carrot and beetroot into a few large chunks, squeeze the garlic out of its skin and place everything into a pan with the wine on a high heat.

Once all the wine has nearly evaporated add the contents of the pan to a blender with the carrot juice and the lemon juice and blend on high for 3 minutes, then season with salt and pepper to your preference.

Dessert

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New York style cheesecake made with Irish cream liqueur

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 FOR THE BASE 300 g shortbread biscuits 100 g butter melted 2 tablespoons sugar

FOR THE FILLING 1 kg cream cheese 300 g sugar 200 g sour cream 60 g white flour 3 large eggs 120 ml Irish cream liqueur

THE BASE Pre-heat oven to 180° C. Line a 24 cm springform tin with baking parchment and grease lightly with a little butter.

Blitz all the biscuits in a food processor until they are all finely ground.

Add the biscuits to a bowl with the melted butter and the sugar and mix well. Add the mixture to the springform tin and press down well until you have a nice even layer. Bake in the oven for about 10 minutes or until golden brown. Then set aside and let cool.

THE FILLING Lower the oven temperature to 165° C. Using a stand mixer add the cream cheese, sour cream, Irish cream liqueur and sugar to the bowl and mix on a low speed for 5 minutes or until smooth. Sift the flour into the mixer. With the mixer still on low speed add the eggs one by one and continue on low speed until well combined.

Pour into the prepared tin.

Place a baking tray on the bottom shelf of the oven and half fill with boiling water, this will create steam in the oven.

Place the cheesecake on a middle shelf and bake for 50 minutes, check from time to time and if it starts to brown, cover the cake with foil to prevent it from burning.

After 50 minutes, turn off the oven and leave the door slightly open (can use a wooden spoon for this) and let the cake cool in the oven for a further 45 minutes. Then move it into the fridge and let cool for 3–4 hours or overnight.