THE MERCHANT HOTEL
HELLO AUTUMN! Enjoy a taste of the autumn season with the help of The Merchant Hotel. Showcasing the best seasonal produce, our chefs have created a series of recipes and cooking tips for you to try at home.
CONTENTS 04 • Homemade Pickles 06 • Foraging Elderberries 08 • Wild Blackberry and Orange Compote 10 • Perfect Pears 12 • Wicklow Venison 16 • Gin of the Season 18 • The Art of Glazing 20 • The Perfect Burger 23 • Festival of Prosecco
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PICKLING P I CKLI N G I S E N J OY I N G A R E S U R GE N CE I N P OP UL ARI TY. I T C A N B E A T HR I F T Y WAY T O MAKE USE OF O VE R A B U N DA N T VE GE TA B LE S AN D ALSO A REL AT I VE LY S I M P LE P R OCE S S . D uri ng the ha r v es t in autumn , farmers markets and sup erm arkets o ffer a weal t h of fantasti c seas o n al p ro d uc e makin g t h is the per fect ti me to take t h e p l un ge an d s t art pi ckli ng. At The M erc h an t Ho tel p ic kl es make a tasty addi ti o n t o th e c h arc ut erie b o ard cu rrently ser v ed in B erts J azz B ar.
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IN G RE D I E N TS Dry flavourings (amount per jar): 1 bay leaf 1/2 teaspoon celery seeds 1-3 whole dried chilli peppers 1/2 teaspoon cumin seeds 1/2 teaspoon dill seeds 1/2 teaspoon mustard seeds 1/2 teaspoon whole cloves 1/2 teaspoon fennel seeds 1/2 coriander seeds 1/2 teaspoon turmeric Fresh flavourings (amount per jar): 1 fresh Habanero or Jalapeño pepper 2-4 sprigs sliced or whole dill 1/2-1 clove of garlic (sliced) 1/2 teaspoon horseradish 1 sprig fresh oregano 1 tablespoon shallot (sliced)
*Please note: use vinegars that are at least 5% acetic acid. As long as there is an equal amount of vinegar and water in the brine, you can add or subtract ingredients like salt or sugar to suit your tastes. But be aware that if there is more water than vinegar in the brine, it may not store successfully. **Refrigerate okra and turnips for at least 1 week before serving.
HOMEMADE PICKLES Wash and chop your vegetables into whichever shape you’d like them to be pickled in (if you’re not sure what to do, thin disks always work well). Certain vegetables will have their flavour enhanced by blanching them. Blanch beetroot, Brussels sprouts, carrots, ginger, green beans, okra and peppers. Cucumbers, tomatoes or turnips, however, do not require blanching. To blanch: Bring 4 litres of water to the boil, and add 450g of prepped vegetables. Cover, return to a boil and cook for 2 minutes (cook beetroot for 5 minutes). Transfer the vegetables to a large bowl of ice water to cool; drain. Divide the vegetables among six 1/2 litre jars or similar-size temperedglass containers with lids. Add fresh or dry flavourings, if desired. Don’t be afraid to mix and match a little! Make either sweet or sour brine using these two recipes below*. Sour Pickle Brine, makes: 1.5 litres Combine 750ml distilled white vinegar (or cider vinegar), 750ml water, 2 tablespoons plus 2 teaspoons sea salt and 2 tablespoons sugar in a large saucepan. Bring to a boil and stir until the salt is dissolved. Let boil for 2 minutes. Remove from the heat and allow to cool. Sweet Pickle Brine, makes: 1.5 litres Combine 750ml distilled white vinegar (or cider vinegar), 750ml water, 360g sugar and 1 tablespoon plus 1 teaspoon sea salt in a large saucepan. Bring to a boil and stir until the salt and sugar are dissolved. Let boil for 2 minutes. Remove from the heat and allow to cool. Carefully fill the jars (or containers) with brine to within 1/2 inch of the top of the rim, covering the vegetables completely. Discard any leftover brine. Place the lids on the jars (or containers) and refrigerate for at least 24 hours before serving**. Pickles will keep in the refrigerator for up to 3 months.
FORAGING ELDERBERRIES ELDERBERRIES ARE AT THEIR BEST IN AUTUMN AND CAN BE USED FOR ALL KINDS OF TASTY TREATS LIKE CRUMBLES, PIES, JAMS AND EVEN LIQUEURS.
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WHERE TO FIND
ELDERBERRY VINEGAR
Elderberries are very common in the UK and Ireland and easily found in hedgerows, forestland and woods.
At The Merchant Hotel, we try to make the most out of local produce to highlight the potential of our home grown ingredients. This is a simple recipe to create elderberry vinegar, which we use as a salad dressing, sauce enricher and a marinade.
HOW TO DISTINGUISH The stem and berries are purple in colour and have white or cream flower clusters. The easiest way to pick elderberries is to use a pair of scissors or clippers and cut the entire bunch off and place it in a bucket. Then when you’ve returned home, you can gently tease the berries from the stems.
HOW TO USE The berries are edible after cooking. Remove the elderberries from their stalks using a fork or place them in the freezer and remove the berries easily while they are still frozen.
NUTRITIONAL BENEFITS The plant has been used for medicinal purposes throughout history, mainly as a drink to ease coughs, cold infections and fever. Although they contain natural sugar, elderberries are good for you as they are high in flavonoids, anthocyanin, vitamin A and vitamin C.
I NG REDIENTS 350g elderberries 500ml cider vinegar 350g sugar
Place the elderberries into a kilner jar or tub. Add 500ml of cider vinegar and cover. Leave for 3-5 days stirring occasionally. Strain the liquid from the elderberries and place into a small pan. Add 350g of sugar to the liquid and bring to a slight boil. Allow the liquid to simmer for 10 minutes and remove from the heat. Once cooled, bottle the liquid and cap. Store in a cool dark place and use within 12 months.
WILD BL ACKBERRY AND ORANGE COMPOTE Blackberries are by far one of the easiest fruits to find growing wild in the autumn season. Wild blackberries have a great depth of flavour and they are one of our head chef ’s favourite ingredients to use, both in The Great Room kitchen and at home.
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WILD BL ACKBERRY AND ORANGE COMPOTE IN G RE D I E N TS 500g wild blackberries (washed) 200g caster sugar 100ml water 3 medium oranges (juiced and the zest of two) 1 red apple (grated) 2 star anise 1 clove 1 cup of juniper berries (crushed) Pinch of rock salt
There are many dishes that can be paired beautifully with blackberries in the autumn/winter season. Here is a simple recipe to make a scrumptious compote which can complement both sweet and savoury foods, such as hot waffles, goat’s cheese or venison. It’s wonderful with ice cream too.
Place the wild blackberries, juice from the oranges, caster sugar and orange zest into one medium sized pan and heat at 190°C. Add in the star anise, clove, crushed juniper berries and gently bring the mixture to the boil. Turn the heat down to low and cook for a further 10 minutes to allow the spices to infuse. Pass the mixture through a fine sieve and then place into a new pan and back onto the stove. Add the grated apple, water and rock salt and cook on a low heat until the compote forms a thickened syrup consistency (bear in mind when chilled, it will thicken further).
F O RA G I N G T IP Enjoying a bumper harvest? Extend the season by freezing any additional wild blackberries and using throughout the year as required.
When it has reached the desired consistency, remove from the heat and allow to cool at room temperature for one hour. Place the cooled compote into a preserving jar and keep refrigerated until required. Keep refrigerated and use within 6 months.
‘ I L O V E T O P ICK B L ACK B ERRIES WITH MY KIDS AND SHOW T H E M T HE ‘B ES T IN S EAS O N’ PRODUC E WE HAVE HERE L OC AL LY I N N ORTHER N IR EL AND. IT ’S GREAT TO HAVE THEM UNDERSTAND W H ER E T HEY G R O W AND HOW TO C OOK THEM BUT THE BEST PART IS IN THE EATING!’ THE GR E AT R OOM H E AD C H E F, J O H N N Y LE AKE
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PERFECT PEARS Pears are at their best from September through to January and come in thousands of varieties. Their fine, slightly granular flesh is fragile and unlike most fruit, they improve in flavour and texture after they ’re picked.
Pears are ver y delicate and bruise easily when ripe, so always buy slightly under ripe (they should be firm but not hard), to then ripen at home. They ripen from the inside out and when they ’re ready they should soften a little at the base. Choose your pear according to your taste - here’s a rundown of some of the main varieties found in local supermarkets and fruit shops. Conference has a long, conical shape, with a yellow skin with russet markings. Its flesh is grainy, sweet and juicy and it cooks and eats well.
Comice is more bulbous in shape, and has juicy, meltingly tender flesh; it’s good for cooking and eating, particularly with cheese. Anjou is green-skinned, sweet and good for both cooking and eating. Packham is native to Australia, has a wide-bottomed shape and a smooth green skin that ripens to yellow. It’s succulent and is great to eat raw. Red William has a speckled, bright red skin, and butter y, sweet flesh. Rocha from Portugal, has firmer flesh and is juicy and sweet. Williams Bon Chrétien is tender and juicy, and good for cooking and eating. Asian (or Nashi) have the shape and crisp texture of an apple and their sweet flesh is best eaten raw.
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POACHED PEARS Poached pears can be used in baking, made into chutney, added to blue cheese salads and they make a delicious fresh addition to a cheese board. When cooking with pears, choose slightly under ripe ones, as they’ll keep their shape better. Here is a simple recipe that Michael Weber our head chef from Berts Jazz Bar recommends.
Place all of the ingredients, apart from the pears, into a tall pot and bring to a boil before reducing to a simmer for 10 minutes. Peel the pears, leaving the stalk attached, and gently drop them into the simmering poaching liquid ensuring they are fully submerged.
I N G RE D I E N TS 1.5 litres red wine 300g sugar A small bunch of thyme 8 cloves 1 teaspoon grated nutmeg 1 cinnamon stick 1 zest of orange 1 teaspoon grated ginger 5 cardamom pods (crushed) 10 pears (washed)
Cover with a lid or parchment paper and continue to gently simmer. Keep checking the pears every 5 minutes by gently piercing with a small knife. The pears should be soft but still slightly firm. Allow approximately 30 minutes for this process. When ready, turn off the heat and leave pears in the liquid. Transfer pears and liquid into a container and leave to infuse in the fridge overnight. Remove the pears and reduce the poaching liquid by 1/3 before passing through a sieve to make a rich sauce to serve on or with your pears*. Serve with a dollop of clotted cream. *You can reheat pears in the microwave if required.
WICKLOW VENISON One of our customers’ favourites from The Great Room menu is our smoked venison accompanied with sheep’s curd and seasonal produce. This is a great recipe to tr y at home for a Sunday roast alternative and the good news is you don’t need any complicated smoking equipment to do so!
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SMOKED IRISH VENISON INGRE D I E N T S 500g trimmed venison loin cut into 2 equal pieces 100g oak smoking chips for the smoking (available from DIY stores and online) 4 medium beetroots (peeled) 25ml white wine vinegar 8 radishes 160g wild blackberry and orange compote (see page 08) 200g Swiss chard (washed and blanched for 30 seconds in boiling salted water) 60g butter
S H EE P ’ S C U RD * *A probe thermometer is necessary for this recipe 2 litres sheep’s milk (available in health shops and supermarkets) 1 lemon (juiced) Pinch of salt CHEF’S TIP If your barbeque has a gas ring option, try this outdoors.
One of the finest meats of the autumn season is undoubtedly venison. It is rich in protein and iron, which makes it a fantastic source of energy. The meat is also very low in fat and when correctly prepared and cooked, is extremely lean and tender. At The Merchant Hotel we source high quality wild venison from Co. Wicklow. The meat itself is versatile and throughout the season our chefs can incorporate it into many exciting dishes. Follow this recipe to create your own venison masterpiece.
PART I - THE SHEEP’S CURD Heat the sheep’s milk in a pan and use a probe thermometer to check when it has reached a temperature of 80 °C. Be careful not to boil. Add in the lemon juice and continue to heat slowly, mixing well with a wooden spoon for about 10 minutes or until you can see the mixture starting to split and little white balls starting to form. Add a pinch of salt to the mixture and take off the heat, allowing it to settle at room temperature for 1 hour and 30 minutes. Once cooled, strain the mixture through a fine sieve to remove any liquid. Keeping the contents in the sieve, place the sieve into a clean bowl and place into the fridge. Leave in the fridge for 4 hours to strain the rest of the liquid. It is very important that you let it naturally drip so the sheep’s curd will keep a little moisture and not become too dry.
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PART II - THE VENISON Place the oak chips into the base of saucepan of a steamer along with 50ml of cold water. Then place the two venison loins on top of the steamer pan. Do not add the lid just yet. Place the saucepan onto a medium heat and ensure you have good ventilation as there will be quite a bit of smoke. Once the smoke starts, place the lid of the steamer on and allow it to work for 10 minutes. The longer you leave it the more intense the smoke flavour will be. Remove the venison loins from the steamer and place onto a wire rack and allow them to cool. PART III - THE GARNISH Place the vinegar and 3 of the beetroots into a pan then cover with water and heat slowly. Allow to cook for 1 hour 30 minutes or until soft. Once the beetroot are soft, remove from the heat and dice two of them into small pieces. Place the third beetroot with the butter and 2-4 tablespoons of luke-warm water into a blender to make the purée. Slice the radishes and remaining one raw beetroot into very thin slices. (These items will be used as a cold garnish). Finish off your venison by pan-frying to your liking. Our chef recommends venison is best served medium with a nice pink finish. Allow the meat to rest for 3 minutes. Plate up the dish with the venison, sheep’s curd, beetroot purée, beetroot, radish slices, blackberry and orange compote and finally, dress with the blanched Swiss chard.
BATCH DISTILLED
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HANDCRAFTED
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UNFILTERED
W W W. M O N K E Y 4 7 . C O M BLACK FOREST DISTILLE D
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GIN OF THE SEASON The Cocktail Bar at The
followed by the fruitiness of
Merchant Hotel is our multi
fresh cranberries. The gin
award-winning cocktail bar
is based on a recipe created
with staff whose knowledge
by an RAF Wing Commander
of all things “imbibable�
who retired to the Black
is every bit as vast as our
Forest and created it in his
highly renowned drinks
back garden. He owned a
selection. Rare spirits,
pet monkey, hence the
vintage Champagnes, and a
name. Our recommended
cocktail list of encyclopedic
serve is Monkey 47 with
proportions, all await your
Fever Tree tonic and a white
delectation.
grapefruit garnish.
One of our favourite gins
Monkey 47 is one of over 30
this season is Monkey 47.
gins that form part of The
A unique gin from the Black
Cocktail Bar Essential Drinks
Forest in Germany, Monkey
Cabinet List.
47 contains 47 botanicals that combine to make a
Call into The Cocktail Bar
complex, powerful and
to have a look and find your
vibrant flavour. It has instant
perfect spirit.
floral notes of lavender
THE ART OF GL AZING THE V I SUAL A P P E A R A N CE OF FI N I S HE D P ROD UCTS I S J U S T A S I M P O RTA N T A S THE ACTUAL TA S T E . AT T HE M E RCHA N T HOTE L, B OT H S T Y LE A N D S U B S TA N C E ARE PA R A M OU N T. The art of fi n is h in g is o n e o f th e mo s t i mportant ta s ks fo r o ur h ead p as t r y c h ef of The Grea t Ro o m . Wh en it c o mes to o ur Af ternoon Tea sel ec tio n o f d el ic at e d es s erts and pa stri es, a l o t o f d ifferen t tec h n iq ues and ski lls a re us ed t o ac h iev e t h e o v eral l f in is h ed effec t .
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‘MY FAVOURITE TECHNIQUE IS GL AZING.’ ‘ There are ma ny differen t typ es o f gl azes , fro m a velvet spray to a c l ear s h in y g l aze. Yo u c an g l aze y ou r dessert or mo us s e us in g a s p ray g un o r s im p l y a ladle. However, wh en gl azin g a c ake o r d es s ert it mu st alway s b e fro zen firs t an d t h e gl aze n o t to o warm. I f y ou r ca ke is n’t fro zen it wil l c h an g e t h e shape and wil l n o t s et q uic kl y en o ug h . ’ H E AD PA STRY CHE F, S A R A H J A M I S O N
Set in the s plendour o f T h e Great Ro o m Res tau ran t, A f ter noon Tea in The M erch an t H o tel i s a tru l y el egan t a nd utter ly delicio u s ex p eri en ce n o t to b e m i s s ed . Af tern o o n Tea a t The M erch an t H o tel i s s er ved Sunda y - Frid ay 1 2 n o o n - 4 . 3 0 p m and on Saturd ay in t wo s it t in g s : 1st s itt in g 1 2 . 3 0 p m 2nd s it t in g 3 p m - 5 p m . E njoy live music o n Fri d ay, Satu rd ay an d Su n d ay. To ma ke a b o o ki n g p l eas e co n tact The Grea t Room o n ( 0 2 8 ) 9 0 2 3 4 8 8 8 o r em ai l THE GR E ATR OOM@ T H E M E RC H AN T H O T E L. C O M
THE PERFECT BURGER WH E THE R YO U P R E FE R YO U R S P L A I N O R TOP P E D WI TH A LL T HE E XT R A S , A B U R GE R I S THE ULTI M AT E C O M FORT FOOD T HAT COMP LE TE S A N Y P U B LU N C H M E N U .
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THE PERFECT BURGER At The Cloth Ear our burgers are made daily from 100% beef brisket. Here is a recipe to make a delicious homemade burger, the perfect treat that the whole family can tuck into!
I N G RE D I E N TS Burger patty (makes 8): 1.6kg beef brisket cut into long pieces (no wider than 3cm) 200g beef fat* cut into long pieces (no wider than 3cm) 2 large onions 30ml sherry 30ml Worchester sauce *Ask your butcher for this
EQUIPMENT REQUIRED You will need a meat grinder/ food processor attachment for this recipe. CHEF’S TIP Do not season the burgers until you are cooking them. This makes the meat more tender.
PART I - THE PATTY Dice the onions as finely as possible. Place in a pot along with the sherry and Worchester sauce on a high heat. Cook until the liquid has reduced into the onion. Allow the onion mixture to cool completely in the fridge. Pass the meat and beef fat through the grinder at intervals, allowing both the fat and meat to combine thoroughly. Add the onion mixture to the meat, mix thoroughly before resting the mince in the fridge for 1 hour or until it is completely cool. Form the burgers into 8 equal patties, you can use a circular pastry cutter to form the burgers into a perfect round patty. Season with salt and a little black pepper then chargrill, pan fry or barbecue until it is cooked to your liking. For those of you who are extra adventurous, why not make our delicious brioche buns from scratch! See the recipe on page 22.
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Brioche buns (makes 8): 45ml milk 235ml water 35g unsalted butter 420g white strong flour 7g active dry yeast 37g sugar 1 1/2 teaspoon salt 2 large eggs (beaten) 1 egg, beaten with 2 tablespoons of water (for egg wash) Black onion seeds to sprinkle on the bun Optional toppings 2 gem lettuce 1 teaspoon of English mustard 2 teaspoons of olive oil 2 gherkins (diced) Homemade Burger Sauce (combine the ingredients in a small bowl until emulsified) 4 tablespoons of ketchup 2 tablespoons of Kimchi Sauce (available online or in Asian supermarkets) 1 tablespoon of water 1 tablespoon of oil
PART II - THE BUN In a small saucepan, combine the milk, water, and butter. Warm over a medium heat until the butter is melted. Then cool to room temperature. In the mixer and using the dough hook attachment, combine the strong flour, yeast, sugar and salt. Add the liquid from the small pan, followed by the 2 beaten eggs and mix on a low speed until combined. Knead the dough on your work surface until smooth and elastic. This should take about 5 minutes. Place the dough into a greased bowl. Cover with cling film and put in a warm place allowing to rise until doubled in size, this should take approximately 2 hours. Divide dough into eight equal pieces and shape into balls. Place on a sheet pan lined with parchment paper. Spray some cling film with non-stick cooking spray and place over the shaped buns. Place in a slightly warm area of the kitchen and allow to continue to rise for an additional 30 minutes to 1 hour. When ready to bake, preheat oven to 200°C and brush the buns with egg wash and sprinkle with onion seed. Bake until golden brown for about 10 minutes and allow to cool before serving. PART III - THE GARNISH Shred 2 heads of gem lettuce, place in a mixing bowl, add a teaspoon of English mustard, a teaspoon of olive oil and 2 diced gherkins, mix and place on the base of the bun. Place the cooked burger on the dressed salad and top with a generous helping of homemade burger sauce and enjoy!
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T H E M E RC H A N T H O T E L
F E S T I VA L O F P R O S E C C O
Prosecco is undeniably the tipple of choice at the moment and is becoming more and more popular amongst our guests. At The Merchant Hotel we pride ourselves in serving high quality products and the same applies for our range of prosecco. Recently, our food and beverage manager Marco Mauro, took a trip home to Italy and after sampling some
of the finest prosecco, he wanted to bring a taste back to The Merchant Hotel. Throughout September we hosted a dazzling series of events across the hotel in our first ever Festival of Prosecco. From tasting flights to prosecco dinners and masterclass events, we had corks popping galore!
‘ WE HO P E OUR GUESTS ENJOYED AL L O F O UR P R OSEC C O C EL EBRATIONS. WE C AN’T WAIT FOR 2018 TO DO IT AL L OVER AGAIN!’ GAVIN C A R RO LL, GE N E R AL M AN AGE R
For more information please visit our website: WWW.THEMERCHANTHOTEL.COM
In association with MONKEY 47