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Recipes

Grilled Scallops with Shaw’s Black & White Pudding
on a bed of Red Onion Marmalade with Pesto

Ingredients (per person):

2/3 Scallops
1 Slice each of Black & White Pudding
I heaped tablespoon of Red Onion Marmalade
1 Teaspoon Pesto
Olive Oil.

Method

1. Heat a ridged grill pan and cook the slices of pudding

2. On the same pan, sear the scallops for 1 minute on each side

3. Place the onion in the centre of the plate, stack the pudding and
the scallops neatly on top and drizzle with the pesto.

Red Onion Marmalade:

2 Red Onions
Glass of red wine
Olive Oil
2 Tablespoons Caster Sugar
Cracked Black Pepper
Glass water

Slice the onions and sauté in oil over a low heat for several minutes. Season with the pepper, add the sugar, water and wine and bring to the boil. Simmer gently for about 20 minutes until it reaches a shiny, jammy consistency.

Pesto

Blend together 4oz Basil leaves, 1 teaspoon Pine Kernels, 4oz Extra Virgin Olive Oil, 4oz Grated Parmesan Cheese. If the consistency is too thick, add a teaspoon of cold water.

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Baked Cod on a Bed of Ratatouille
With Curry Butter and a Poppadom

Use 6/8oz portions of Cod fillet dusted with a flower and curry powder mix. Pan fry in a little olive oil for 1-2 minutes each side. Place on an oiled tray and finish in a moderate oven for 6/8 minutes with about 2oz of curry butter on top. Place on a generous bed of ratatouille pouring all of the melted butter on top. Finish with a poppadom on top.

Ratatouille

1 red pepper
1 red onion
1 medium aubergine
1 courgette
1 clove garlic
3 tomatoes
Olive Oil

Slice the onion and dice all the other vegetables except the tomatoes which you skin and deseed. Crush the garlic. Sauté the onion and garlic in the olive oil until just cooked then add all of the other items, cover and cook slowly for about 20 minutes, stirring occasionally. Season with grated nutmeg and pepper.

Curry Butter

½ cooking apple
1 clove garlic
1 medium red onion
2 tablespoons hot curry powder
½ lb of butter

Peel the apple and chop into fairly small pieces, same with the onion and garlic. Sauté with the curry powder until cooked. Cool, then blend with the butter until smooth. Refrigerate and use as needed.

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Chocolate Truffle Marquise

4 teaspoons water
4oz caster sugar
1 egg & 2 egg yolks
¼ pint cream, whipped lightly
4oz chocolate, melted

Boil the sugar and water on a low heat until it reaches 115°C or for approximately 8 minutes.

Beat the egg and yolks until ribbon stage, gradually add the sugar mix. Beat until cold.

Fold the chocolate into the cream and add to the egg mix. Fill into moulds. Refrigerate.

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FILLET OF SOLE, THREE WAYS
Serves 2

1. Crumbed with Prawn
2. Wrapped with Cashel Blue
3. Dipped in Egg.

6 double fillets of Sole
2 large, peeled raw prawns
1 tablespoon of tartar sauce
1 tablespoon of pepper salsa
1 tablespoon of wholegrain mustard
Courgette noodles


METHOD

Roll the prawns in 2 of the fillets, dust with flour and eggwash then breadcrumbs. Shallow fry and place in the oven for 6/8 minutes.

Wrap the cheese in 2 of the fillets. Flour & pan fry, place in the oven for 4/6 minutes.

Cut the last 2 fillets in half, flour and dip into the beaten egg. Pan fry gently to colour and place in the oven for 2 minutes.

Dip the noodles in hot water and toss in a little butter. Place on the plate, put the Piccata on top, arrange the Cashel & Crumbed on either side. Top the Cashel with any excess melted cheese and a little salsa, top the Piccata with a little wholegrain and the Crumbed with a little tartar.

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BACON WRAPPED MONKFISH TOURNEDOS ON A BED OF CRAB MASH


Serves 2

400/500g Monkfish
4 Strips of Streaky Bacon
2 Potatoes, mashed
100g/4oz Crab Meat
1 Teaspoon Horseradish
1 Tablespoon Cream
4 Ripe Tomatoes
1 Tablespoon Balsamic Vinegar
2 Tablespoons Olive Oil


METHOD

Remove any membrane (inner skin/dark coloured) with a sharp knife. Cut into 4 equal tournedos, wrap around with bacon, just to overlap, cut away any excess and hold with a toothpick. Coat in flour and gently pan fry on all sides to colour. Place on an oven tray and finish in a moderately hot oven for 10 minutes.

Mix the crabmeat, mashed potato, horseradish & cream. Season with pepper & nutmeg and keep warm.

Plunge the ripe tomatoes into boiling water for 30 seconds, remove and refresh in cold water. Remove the skin and pulp. Work the tomato through a sieve with the back of a spoon or blend. Add the vinegar and oil slowly, either whisking by hand or in a blender.

Spoon out the crab mash, 2 per plate. Remove the toothpick from the tournedos and place on the mash, drizzle the dressing around and decorate with some fresh herbs.

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KING SITRIC BROWN BREAD

 

1 ¼lb /550g coarse wholemeal flour, preferably Abbey Stoneground
4oz/100g plain flour
1 rounded teaspoon bread soda (bicarbonate of soda)
1 teaspoon salt
2 teaspoons sugar
1 ¼ pint/750ml buttermilk
1oz/25g melted butter


METHOD

Preheat oven to 425F/220C/ Gas Mark 7.

Heat a 3-3 ½ pint 1.7 - 2 litre casserole with a lid (or baking tin with no lid). Mix the flours, soda, salt and sugar in a large mixing bowl, add the buttermilk and mix thoroughly to make a very wet mixture. Mix in the melted butter and turn into the hot casserole, then cover with the lid and bake in the hot oven for an hour, removing the lid for the last 10 minutes to allow the top to brown. Remove from the oven and turn the loaf onto a rack; wrap in a damp tea towel and leave to cool. If you can resist eating it immediately, allowing freshly baked bread to “settle” for an hour or two will make it easier to slice.

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GRILLED FILLET OF TURBOT



(or any firm White Fish)
ON A BED OF BACON & CABBAGE WITH JAMESON BUTTER
SAUCE

For 4 person, allow 6/8 oz of fillet with skin on. Season both sides.

BACON AND CABBAGE

4 oz cooked bacon cut into small cubes
1 oz butter
½ lb White cabbage cut into strips and blanched
Dash of Tarragon vinegar

BUTTER SAUCE

1 Shallot finely chopped
A dash of Tabasco
A splash of White Wine
A squeeze of lemon Juice
A splash of Jameson
6-8ozs unsalted butter

PREPARATION
Toss the bacon and the cabbage in the butter till warm.
Add the wine and vinegar, cover and put aside. Keep warm and firm.


SAUCE
Cook the shallots till soft. Add the Tabasco, white wine and lemon juice and reduce by half. Add the butter a little at a time while continuing to rotate the saucepan until all the butter is melted and the sauce is of an even consistency. Now add the splash of Jameson.


COOKING THE FISH
Grill the fish for about 3-4 mins each side.


TO SERVE
Place the bacon and cabbage in the centre of the plate. Surround with the butter sauce and place the fish on top.
Add a sprig of fresh tarragon to complete the dish.

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MERINGUE SITRIC

Makes 4 portions

Oven Gas 2/100°C

For the Meringue

3 Egg Whites
6oz Caster Sugar

Whisk egg whites until mix reaches the soft peak stage.
Gradually add sugar until the meringue is firm.
Place in a piping bag and pipe in a circular motion onto a mould - an upturned demitasse will do.
Place in the Oven for 1½ hours.
After 1½ hours, ease the meringues off the mould and place back in the oven for another 15 minutes

For the Chocolate Sauce

6 Fluid ounces cream
4 fluid ounces milk
8oz Dark Chocolate

Heat the milk and cream to near boiling, remove from the heat
and add in the broken up chocolate and stir until melted.

To serve, place a spoonful of whipped cream in the centre of the plate, place a ball of vanilla ice cream on top. Place the meringue over that and cover with lots of chocolate sauce and sprinkle with the toasted, flaked almonds. If desired, decorate the plate with some fresh fruit, i.e. strawberries, physalis, blueberries etc. Enjoy!

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FILLET OF BRILL WITH SAUCE DU LUC


Ingredients (for two persons)

1lb / 450g fillet of Brill
2oz / 50ml fresh cream
2oz / 50ml fish stock (or a dry white wine or a mix of both)
1 heaped teaspoon of Lakeshore mustard (wholegrain old Irish)
1 oz/25g brunoise of carrot, courgette or leek
(more for colour than taste, but worth the effort)


First remove the skin from the fish (important, so the sauce will not contain scales). Bring the stock and half the cream to the boil in a non-stick pan big enough to hold the fish. Season; add the fish; bring up to simmering point and cook for about two minutes then turn. Cover and cook for a further 5-6 minutes, either on top of the stove or in a warm oven. Remove the fish and arrange on warm plates. At this stage the sauce should not be too thick – add more cream or stock if necessary. Now add the brunoise and the mustard and mix thoroughly. (This process should only take about 1 minute). Cover half the fish and half the plate, leaving the rest exposed. Garnish with a little greenery and serve immediately.


From the demonstration by Aidan MacManus,
King Sitric Fish Restaurant & Accommodation
at the Howth Peninsula Festival

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