BB CULINARY

ARTS

MANAGEMENT

GMIT

1

Table of Contents.

Acknowledgements ....................................................................................................................................... 3

Starters .......................................................................................................................................................... 4

Spanakopita & Tzatziki, with a Greek Salad ............................................................................................ 5

Beetroot and goats cheese salad ................................................................................................................ 7

Soups ............................................................................................................................................................. 8

Roasted Red Pepper and Tomato Soup with Cheese filled Pasta ............................................................. 9

Cold White Bean Soup with a Carrot and Ginger Puree and a Chorizo, Kidney Bean and Rocket Salad

Vegetarian ................................................................................................................................................... 15

Caramelised Tofu & Duck Egg with Mushroom .................................................................................... 16

Poultry ......................................................................................................................................................... 18

Stuffed Chicken Wrapped in Bacon served with Mash, Carrot & Parsnip Puree with a Morel Sauce. .. 19

Guinea Fowl Ballotine with Wild Mushroom and Chicken Mousse, Potato Rosti, Celeriac Puree, Baby

Carrots and Quail Eggs. .......................................................................................................................... 21

Confit Chicken with Roasted Pumpkin Potato Cake, Celeriac Puree, Root Vegetables and Tarragon

Gravy ...................................................................................................................................................... 24

Pork ............................................................................................................................................................. 27

Pork Belly with Caramelised Cranberry and Apple Sauce on bed of Mash Potatoes ............................. 28

Lamb ........................................................................................................................................................... 31

Braised Lamb shanks with roasted honey Vegetables, vegetable couscous and chocolate sauce .......... 32

Beef ............................................................................................................................................................. 35

Fillet of Beef Topped with a Gratin of Wild Mushrooms Served with a Fondant Potato, Herb Scented

Parsnip Puree and Red Wine Pepper Sauce. ........................................................................................... 36

Game ........................................................................................................................................................... 39

Pan Fried loin of Venison with Pomme fondant, Beetroot and Apple pureé Parsnip game chips and a

Sloe Gin jus ............................................................................................................................................. 40

Wild Irish Duck, Plum Paste, Parsnip Chips, Cracked Hazelnuts, Lardons, Sprout Leaves, Clove &

Orange Bread Sauce, Black pudding cigar. ............................................................................................ 43

Fish & Shellfish .......................................................................................................................................... 46

Roasted Red Snapper, Along With Smoked Bacon With A Leak And Cream Sauce, With Fresh

Asparagus, Turned Carrots, Served On A Bed Of Grain Mustard Mash ................................................ 47

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Hazelnut Butter Grilled Scallops with Salad. ......................................................................................... 49

Pan Fried Scallops, Black Pudding Hash, Pancetta, Butternut Squash Puree, Hazelnut Dust and Blood

Orange Segments and Foam ................................................................................................................... 51

Desserts ....................................................................................................................................................... 54

Lemon Tart with Lemon Posset and Vanilla Ice-cream in Tuile Basket ................................................ 55

Caramelized Upside down Pear Cake with Lemon Grass Ice Cream, Mascarpone Cream and pear

Compote .................................................................................................................................................. 59

Pineapple Crème Brulee with Kiwi and Ginger Sorbet, Ginger Cookie, Banana Lime and Pineapple

Salsa and Lime Macaroons ..................................................................................................................... 63

Strawberry Mousse with Jaconde sponge served with sorbet and Lime Glass Verrine .......................... 67

Cranberry and Walnut Tart with Orange and Cardamom Ice Cream and Tropical Verrines. ................ 71

Chocolate Fondant, Caraway Ice cream and Pineapple Carpaccio ......................................................... 76

Sour-Cream Pannacotta with Lemon Curd, Dill Ice Cream, Tonka Crumble, Blackberry Coulis and

Lemon Tuille ........................................................................................................................................... 79

Strawberries & Rhubarb ......................................................................................................................... 83

Classic Lemon Meringue pie, served with Raspberry Coulis ................................................................. 87

Chocolate Lava Cake with Mango Sorbet, Raspberry Coulis and Tuille Biscuit ................................... 90

Coffee Soufflé Served With Walnut Ice Cream and Hot Chocolate Sauce ............................................ 93

Bread ........................................................................................................................................................... 96

Mozzarella, Basil and Cherry Tomato Focaccia with Black Olive Pesto ............................................... 97

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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.

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Starters

5

Spanakopita & Tzatziki, with a Greek Salad

Adapted from bbcgoodfood.com and mediterrasian.com by Ruairi Duffy

Makes: Four Portions

What you need:

Spanakopita

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.

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Wilt the spinach in a little butter, squeeze out any excess water and then chop and season

well. Mix with the feta and then leave to cool completely.

Lay the filo out and cut lengthways into strips about 8cm wide. Brush 2 of the strips with

butter on one side then stick the buttered sides together.

Put a dessertspoon of the filling on one end of the filo strip. Fold one corner over to make

a triangle then keep folding, continuing the triangle shape, until you get to the end of the

strip.

Put on a baking tray and brush with butter. Repeat with the rest of the filo until all the

filling has been used - you should make 12.

Chill for 10 minutes in the freezer, then bake for 15-18 minutes until crisp and golden.

Tzatziki

To make the tzatziki, crush the garlic with a little sea salt and make a paste with a little of

the lemon juice, toast the spices and mix into the garlic paste.

Mix the cucumber with the rest of the lemon juice and add the spices and garlic paste.

Mix the whole lot together with the yogurt, then add a little salt. Garnished with a small

bit of paprika and fresh coriander on top.

Greek Salad

Place the olive oil, lemon juice, garlic, salt, and pepper in a small jar with a screw-top lid

and shake to combine.

Place the salad ingredients in a large bowl. Pour the dressing over the salad and toss

gently to combine just before serving. Garnish the Greek salad with a little freshly ground

black pepper.

How to serve:

Serve on a rectangle, flat plate

with the spanakopita stacked in the

center with one of them cut in half to

display the filling to whoever it is

served to.

The tzatziki is served in a

ramekin on the left, and the Greek salad

is placed on the right of the plate.

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Beetroot and goats cheese salad

By Claire Ryan

Recipe:

Goats Cheese: 150g

Cream: 5ml

Pistachio Nuts: 30g

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.

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Soups

9

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

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

10

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.

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.

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Roll the dough into balls. Cover the balls of dough with cling film and set aside to rest at

room temperature for at least 1 hour.

Take the 50g ball of white coloured pasta and cut in half leaving one half aside with the

other two coloured balls.

Roll out the remaining ball of pasta in to a thin sheet and set aside.

Take the other three coloured balls of pasta and roll them out thinly individually and cut

them into thin strips

Take the thinly rolled pasta sheet and egg wash it then start placing the thin strips of

coloured pasta side by side on top of the sheet.

When the sheet is covered with strips roll it out once more to combine the strips together.

From this thinly rolled out tricolour sheet of pasta, cut 2 inch circles using a sharp knife.

Drop approximately 1/2 teaspoon of filling in the centre of each circle.

Using a pastry brush, moisten the area of pasta around each mound with water or an egg

wash. And place another circle of pasta on top ensuring to squeeze out any trapped air.

Press edges firmly to seal properly.

Bring saucepan of salted water to the boil and place pasta in the water, bring back to boil

then turn down heat and simmer for 9-11 min. Drain and serve

Soup

To roast the peppers pour some oil over them and put them under the grill until they are

black all over. Place in a plastic bag and seal. Leave for 10-12 minutes, and then skin will

come right off. Remove and seeds and core.

Heat remaining oil over medium heat. Add onion and garlic and cook until soft. Add

tomato, red peppers, thyme, paprika, and sugar. Cook over medium heat until all the

tomato juices have evaporated, about 25 minutes.

Stir in chicken stock, salt and pepper, cayenne

pepper, and hot sauce (if using). Bring to boiling,

lower heat, and simmer, for approx 20 minutes or

until vegetables are soft.

Strain soup, reserving liquid. Place solids in food

processor, and blitz until smooth. Add puree back

into strained liquid.

Melt butter and stir in the flour, cook for 1 minute.

Stirring slowly, add the soup mixture and bring to

boiling. Lower heat and simmer for several minutes.

How to serve:

Place pasta in a bowl and Ladle in the soup, add 1 tablespoon of sour cream to each bowl.

12

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

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

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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.

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.

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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!

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Vegetarian

16

Caramelised Tofu & Duck Egg with Mushroom

By Damien Travers

Caramelised Tofu

100g Tofu

50g Plain Flour

½ tsp. cayenne pepper

3 tsp. turmeric

½ tsp. ground ginger

1 tbsp. vegetable oil

100g/3½oz tofu, sliced into 2 pieces

1 tbsp. honey

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

flour mixture.

Heat the vegetable oil in a large frying pan over a high heat. Once hot, add the tofu, and

fry for about 3 min each.

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

Mushroom Quinoa Duxelle

15g Button Mushroom

10g Quinoa

50ml Madeira

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.

Shiitake & Port Puree

100g unsalted butter

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100g Shiitake Mushroom

Shallots x2

50g double cream

Salt pepper

Red Food Colouring

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

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Poultry

19

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

Mash Potato:

3 potatoes, medium

50 g clarified butter

Salt, pinch

Pepper, pinch

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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.

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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

6 Quail Eggs

Baby Carrots

6 Baby carrots

Celeriac Puree

½ Celeriac

30g Butter

100ml Cream

Spinach

100g spinach

10g butter

Guinea Fowl Ballotine

2 Whole Guinea Fowl Thigh Meat

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7Slices Pancetta

Wild Mushroom& Chicken Mousse

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

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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

24

Confit Chicken with Roasted Pumpkin Potato Cake, Celeriac Puree,

Root Vegetables and Tarragon Gravy

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

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:

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:

25

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

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

26

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

27

Pork

28

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

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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

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

30

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

31

Lamb

32

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

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

33

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.

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

34

When it has reduced and come to a coating consistency take off the heat and whisk in the

chocolate until all the chocolate has melted in.

How to serve:

For the presentation use a rectangle plate.

Press the couscous into a

round mould to shape it

for the plate.

Serve the roast vegetable

batons in a criss-cross

pattern diagonally across

the middle of the plate

Spoon some of the sauce

onto the opposite corner

of the plate and sit the

shank into the sauce

Use the cherry roasted

cherry tomatoes to

decorate the plate and

garnish the couscous and

a cherry tomato with a

fresh sprig of mint.

Sprinkle some chopped

mint over the lamb and into the sauce

35

Beef

36

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

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

37

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.

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

38

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

39

Game

40

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)

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

41

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 Sloe Berries

25g Butter

½ Finely diced Shallot

3-5 Black Peppercorns

75ml Sloe gin

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.)

42

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.)

43

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,

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.

44

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:

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.

45

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.

46

Fish & Shellfish

47

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

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

48

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

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

49

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.

50

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

51

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

6 Cleaned Scallops, 3 per person,

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.

52

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 brown

Heat a frying pan until it is hot

53

Add the rapeseed oil

Fry the scallops in the oil for one minute then turn the scallops over and remove from the

heat, cook one more minute

Add a little butter and spoon over the scallops when melted

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.

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.

54

Desserts

55

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

150ml double cream

Tuile basket

2 egg whites

100g caster sugar

50g plain flour

40g finely shredded almonds

40g melted butter

56

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

Lemon Tart (filling)

In a mixer combine egg yolks and sugar on lowest speed until pale & creamy

57

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

58

Remove the vanilla pods, cinnamon sticks and star anise

Place a spoon or two on top of the possat while still warm

Tuile Basket

Sift flour and salt together

Combine egg whites and sugar

Add the flour to egg whites and mix

Add melted butter and shredded almonds

Mix to form a paste

On a clear plastic sheet cut the shape of your basket, place the plastic sheet on a silicon

mat and thinly spread out the mixture

Bake in the oven at 190 degrees for 5 min

Allow to cool slightly and then shape your basket by placing it on the base on of an

upside down glass

How to serve:

Serve the lemon posset chilled and the topping warm

Lightly dust the top of the lemon tart with icing sugar and caramelise with blow torch

Place a generous scoop of the ice-cream in the tuile basket

Can be plated up like as seen in the photograph or you can experiment with the design of

the plate until find a design that u like and works for you.

59

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

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

60

Light Almond Biscuit

75g almond powder

75g icing sugar

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

61

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.

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.

62

How to serve

Place the upside down cake facing up

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.

63

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

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

64

Banana, Pineapple Lime Salsa

60g banana

60g pineapple

1 lime

Lime Macaroon

30g ground almonds

48g icing sugar

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.

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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

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

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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

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Strawberry Mousse with Jaconde sponge served with sorbet and

Lime Glass Verrine

Adapted from Verrines et Petites Gateaux By Stephanie Glacier and Gaetano Paris and Neven

McGuire The MacNean Restaurant Cookbook By Evelyn Daire

Makes: 4 portions

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

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Strawberry Sorbet

100g caster sugar

100ml strawberry coulis

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.

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Lime fromage frais cream

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

gently.

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.

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Shot glass

To assemble the shot glass use the jellifed strawberry puree and a pastry brush to coat the

inside of the glass on the bottom and on one side. Place in the blast chiller to set. Cut the

lady finger sponge biscuits bases and place one of the bottom of each verrine. Using a

piping bag garnish one side of each verrine with the lime fromage frais cream then

decorate with strawberries and a sprig of mint or even a glaze.

Strawberry Gel

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

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Cranberry and Walnut Tart with Orange and Cardamom Ice

Cream and Tropical Verrines.

Adapted from Catherine Atkinson, Homemade pies and Verrines et Petites Gateaux By Stephanie Glacier

and Gaetano Paris by Gloria Bennin

Makes: Two Portions

Cranberry and Walnut Tart

What you need:

200g flour

125g Butter

50g sugar

1 egg.

Fillings

20g butter

50g caster sugar

25g light soft brown sugar

25g dark soft brown sugar

90g golden syrup

teaspoon vanilla essence

Pinch of salt

2 whole eggs

1 egg yolk

50g cleaned walnuts, scraped and lightly chopped (½ or ¼)

50g fresh cranberries.

Compote:

40g Sugar.

50g Cranberry.

40g Orange juice.

2tsp Jelly strawberry.

What you do:

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

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Make a bay and in this place the liquid (egg) and the sugar. These maybe previously

dissolved in the liquid.

Mix ingredients to a smooth paste, then wrap in a cling film and place in fridge to relax.

Pre-heat the oven 200°C, line the pastry cases with the sweet pastry, greaseproof paper

and baking beans or rice. Bake blind in the pre-heated oven for 20min. Remove from the

oven and leave to cool. Turn the oven down to 160°C.

Melt the butter in a saucepan, allowing it to reach a nut-brown stage. Mix together the

caster sugar, light and dark soft brown sugar and golden syrup. This can now be stirred

into the nut-brown butter off the heat.

The vanilla, salt, whole eggs and yolk can now also be added. Allow the mix to cool.

Once cooled, spoon into the tart cases. Mix together the chopped walnuts and the

cranberries and sprinkle over the tart. Bake in the pre-heated oven for 40-45mins. Leave

to rest before removing from the flan ring or tartlets.

To make the compote, place the cranberries, orange juice and sugar in a saucepan and

bring to simmer. Lift the cranberries from the pan.

Add the jelly to the liquor and bring to simmer. The consistency needs to be syrup: the

juice sauce can be reduced or more jelly added to achieve this. Allow to cool slightly

before mixing with the cranberries.

Orange and Cardamom Ice Cream

What you need:

300ml double cream

300ml milk

vanilla pod

6 egg yolks

175g caster sugar

Orange zest

Orange Sponge Biscuit

2 eggs

25g ground almonds

1/2tsp zest of orange

35g sugar

25g flour

1sp butter

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What you do:

Mix together the cream and milk in a pan, split vanilla pod lengthways and scrape the

inside into the milk and cream, then add the scraped pod, orange zest and cardamom

seeds.

Bring to boil. Beat the egg yolks and sugar together; pour on the milk and cream stirring

all until blended, bring it back on heat at 820C. Then let it cool, when cooled the mix is

ready to be churned in the ice-maker.

Sift flour and ground almonds together, separate egg white from the egg yolks and whisk

the whites with half of the sugar until soft peaks form add the rest of the sugar whisk until

very stiff.

Add the yolks and orange zest into a bowl beat until the mixture forms a ribbon.

Mixing the yolks and the whites, using a spatula, gently fold in the whites and then

gradually adding the mixture of flour and almond and stirring continuously.

Stop stirring as soon as the flour is completely amalgamated. .

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

to cut the sponge into stars or your desire shapes.

TROPICAL VERRINES

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 mango puree

60g passion fruit puree

60g sugar

6g leaf gelatine

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Coconut Dacquoise

250g icing sugar

50g almond powder

200g grated coconut

300g egg whites

100g sugar

2g 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.

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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.

76

Chocolate Fondant, Caraway Ice cream and Pineapple Carpaccio

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

Cookbook by Gloria Felez

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

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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.

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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.

79

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:

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

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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

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Lemon Curd:

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

How to Serve:

Place a pannacotta in each corner

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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!

83

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 Egg

30g Castor sugar

20g Butter (melted)

½ tsp. Ground ginger

30g Flour

Rhubarb Compote

250g Poached Rhubarb

75g Caster sugar

3 Gelatine leaves (soaked in cold water)

Rhubarb & Ginger Mousse

80ml Double cream

2 Egg whites

40g Caster sugar

½ Lemon (juice & zest)

100ml Rhubarb compote

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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 Poached rhubarb

250g Strawberries

1tsp Stem ginger

50g Caster sugar

100g Plain flour

50g Butter (cubed)

50g Demerara sugar

60g 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;

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.

85

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.

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.

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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.

87

Classic Lemon 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,

1 tbsp lemon juice.

French Vanilla Ice Cream

8 egg yolks,

160g caster sugar,

600ml double cream,

350ml milk,

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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

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.

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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.

90

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

Tuille Biscuit

100g icing sugar

100g flour

100g butter

100g fresh egg whites

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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

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

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Tuille Biscuit

Cream the sifted icing sugar and butter

In a separate bowl, beat the egg whites until peaks form

Fold in the beaten egg whites and the sifted flour into sugar and butter mix

Chocolate Twirls

Melt the chocolate on a low flame over a double boiler. When melted, cool the chocolate

down to 27C

Spread the tempered chocolate onto clear plastic sheets and leave to set

Roll up with a rolling pin and place in fridge for a while until completely set

How to Serve:

Tip the chocolate lava cake

ramekin upside down onto

dessert plate

Using a bottle with a

pointed nozzle, zig-zag the

raspberry coulis across the

plate

Mould the tuille into an

„‟S‟‟ shape and place

standing upright on the

plate

Place a cornelle of mango sorbet on to the base of the tuille

Unroll the chocolate twirls from the rolling pin and place on the chocolate fondant

Garnish the plate with three whole raspberries

93

Coffee Soufflé Served With Walnut Ice Cream and Hot Chocolate

Sauce

By Sarah Scahill

Makes: 2 portions

Coffee Soufflé:

125ml milk

2egg yolks

1tblsp caster sugar

12.5g plain flour

3 egg whites

Walnut Ice-Cream:

250ml Cream

250ml milk

75g walnut puree

100ml hazelnut baileys

75g caster sugar

3 whole eggs

Chocolate Sauce:

1tbslp sugar

150ml cream

25g butter

175g dark chocolate

50ml grand marnier

Mango Jelly:

200g Mango puree

5g agar-agar

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Walnut Dust:

5og chopped walnuts

10g brown sugar

What you do:

Coffee Soufflé:

Over a low heat dissolve the tablespoon of instant coffee in 1 tablespoon of milk.

Add milk and bring to the boil.

Beat egg yolks with tablespoon of caster sugar until mixture thickens and is pale/white with

a whisk.

Add flour in slowly.

Gradually pour the boiling coffee mix into mixture beating briskly.

Once boiled transfer into a large bowl and allow cooling.

Butter a soufflé mould and sprinkle with icing sugar.

Whisk egg yolks until they are stiff.

Incorporate the remaining egg yolk into coffee and fold in whites using a metal spoon.

Pour mixture into mould and cook in a pre-heated oven at 190ºC for 20 minutes.

Sprinkle the soufflé with icing sugar and return to oven for 5mins to glaze.

Walnut Ice-Cream:

Beat eggs and sugar together.

Warm milk, cream and walnut puree together.

Beat milk and cream mixture into egg mixture.

Return to saucepan to cook stirring constantly.

Allow to cool and churn

Chocolate Sauce:

Bring to boil the cream, butter and sugar until toffee like.

Add roughly chopped chocolate and stir until smooth.

Add the grand marnier when smooth and serve hot.

Mango Jelly:

Melt mango puree.

Remove from heat and agar-agar.

Stir till smooth.

Transfer into fridge until chilled.

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Use when needed.

Walnut Dust:

Toast the chopped walnuts until golden brown but not burnt to release the oils and add a

more intense flavour.

Allow to cool then robo-coup until it turns into a finer crumb.

Pass through a sieve for a lump free dust that is very fine.

How to Serve:

With the chocolate using a clean spoon do a curl on the side of the plate with the chocolate

getting thinner near the end of the curl.

A layer of walnut dust to be placed on the opposite corner of the plate.

Ice-cream is to sit on top of the walnut dust.

Mango jelly is going to be put on the plate in the shape of circles opposite of the ice-cream.

The soufflé itself is to be placed on the edge of the chocolate sauce.

The chocolate design is to be placed on top of the ice-cream.

The crystallised violets are placed on top of the ice-cream.

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Bread

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Mozzarella, Basil and Cherry Tomato Focaccia with Black Olive

Pesto

Adapted from Mr. Derek O‟Brien of Dublin Institute of Technology by Rachael Lawlor

Makes: 1 Loaf

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

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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:

Remove stones from the olives

Peel and crush the garlic

Add all the ingredients in robocoup

Blend together

How to Serve:

Slice the Focaccia into wedges and serve hot

Place the Pesto into a clean ramekin and serve