Gourmet Ireland

Take a foodie-lover’s tour to some of Ireland’s wonderful gourmet destinations where the chefs serve up delicious seasonal and locally sourced food. Here’s a flavour of what you can expect.

Pan Fried Seabass With Prawns, Capers and Fennel

By Alberto Roissi, Executive Chef, Intercontinental Hotel, Ballsbridge, Dublin

Serves 4

Ingredients

4 sea bass fillets

2 tomatoes

2 spoons of capers

12 prawns, cut in pieces

1 lemon, diced segment, save juice

1 fennel bulb, diced

Chopped parsley

Butter, 120 grams

Salt

Oil for cooking

Method

1 Make sure the Sea Bass fillets are properly cleaned and all pin bones removed (your fishmonger can do that).

2 Cut the tomato in four, remove seeds and dice.

3 Wash capers and put with the tomatoes.

4 Remove skin from the lemon, cut out segments and dice them; add to tomatoes and capers. Reserve the juice.

5 In a non-stick pan, over medium heat, add some oil and make sure it’s hot then place the Seabass skin down in the pan and add some salt.

6 Cook for 2-3 minutes then flip the fish and cook for another minute; turn the heat to low and add the butter in the pan.

7 It will melt and start to foam, remove the seabass and add all the rest of the ingredients into the butter, leaving the parsley last. Add the reserved lemon juice so the butter will cool down.

8 Put the Seabass fillet in a dish and spoon over the skin the tomatoes, capers, prawns and fennel with a bit of the brown butter.

9 Great served with some sauteed potatoes and tender stem broccoli.

The Lodge at Ashford Castle Prawn Cocktail

By Jonathan Keane, Executive Chef, Wilde’s Restaurant, The Lodge at Ashford Castle

Serves 4 Cooking time 5 minutes Preparation time 20 minutes.

Ingredients

For the Marie Rose sauce

100g tomato ketchup

100g mayonnaise

1⁄4 tsp cayenne pepper

1 tsp Worcestershire sauce

2 tsp lemon juice

1⁄4 tsp smoked paprika

Salt and freshly ground black pepper

To finish

400g fresh prawns

Pinch of salt

160g reserved Marie Rose sauce

4 heads baby gem lettuce

20g extra virgin olive oil

Lemon juice

Method

1 To make the sauce, combine the tomato ketchup, mayonnaise, cayenne pepper, smoked paprika, Worcestershire sauce and lemon juice in a bowl. Season with salt and pepper. Mix thoroughly.

2 Cook the prawn by barely covering them in boiling salted water and bring back to the boil quickly.

3 Once boiled, cool immediately in iced water.

4 Remove the meat from the tails carefully. All shells and heads can be frozen and saved for soups or stocks.

5 Shred the lettuce and coat the prawns liberally in the Marie Rose sauce.

7 Dress the salad leaves with olive oil, lemon juice and sea salt.

8 Build the salads into four glass bowls. Place the prawns on top and finish with a little extra sauce.

Fillet of Beef ‘Wellington’

By Jonathan Keane, Executive Chef, Wilde’s Restaurant, The Lodge at Ashford Castle

Serves 6 Prep time 30 minutes Cooking time 20 minutes Resting time 20 minutes

Moderately easy

Ingredients

1 kg centre fillet of beef (fat trimmed)

Olive oil

2 knobs of unsalted butter

1 shallot

2 cloves of garlic

600g mixed mushrooms

4 slices prosciutto ham

1 x 500g block puff pastry

1 large free-range egg

Sprig of rosemary

Method

1 Pre-heat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour some oil into the pan, then add the beef, 1 knob of butter and 1 sprig of rosemary.

2 Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate.

3 Wipe out the pan and return to a medium heat. Peel the onion and garlic, then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and another tablespoon of oil. Sweat the mushroom over a low heat until a mushroom paste is formed.

4 Lay out some cling film and spread the prosciutto ham into a large rectangle. Spread the mushroom paste evenly over the ham.

5 Place the beef in the centre and, using the cling film, roll tightly into a sausage shape.

6 Chill for 30 minutes.

7 Place the beef/ham/mushroom sausage in the centre of a sheet of puff pastry and roll over to completely encase. Seal the ends with a fork.

8 Egg wash the pastry liberally and bake in the oven at 190°C for 20 minutes.

9 The Wellington must rest for around 20 minutes before carving or all the juice will run out.

West Coast Sea Trout With Pan-Fried Cider Braised Leeks, Andarl Farm Black Pudding Crumble, Saffron & Mullaghmore Mussel Velouté

By Michelle McGowan, Head Chef, The Red Bank Restaurant, Carrick-On-Shannon, Co Leitrim

Serves 4

Ingredients

2 shallots

2 cloves of garlic

50g of butter

4 trout fillets - ask your fishmonger to skin and descale the trout

2 leeks

280g of black pudding

100g of kale

450g of washed mussels

100ml cider

6 cups of fish stock (keep the liquid from the mussels)

50g of butter

50g of plain flour

Pinch of saffron (if you don’t have saffron a pinch of turmeric powder will give you the colour needed)

Method

For The Braised Leeks

1 Trim the leeks and cut the white part only into two-inch lengths and run cold water over them to clean.

2 Place into the bottom of the saucepan facing upwards. Cover with the cider and season with salt and pepper. Place parchment paper over the top to stop them moving.

3 Cook on a medium-high heat for about 10 minutes. They will be ready when they start to lose shape. Carefully remove and set aside to cool. Keep the liquid to use with the mussels.

Andarl Farm Black Pudding Crumble

1 Preheat the oven to 180°C.

2 Break up the pudding to crumble like consistency and put it in the oven spread out on a baking sheet so that it cooks evenly.

3 Cook for 15-20 minutes or until crispy.

Mussels

1 Use a knife to scrape any barnacles on the shells. Pull the beard (the brown tuft in the middle of the shell) from the mussel.

2 Give them a good wash under running water and discard any broken shells.

3 Dice the shallot and garlic and add to the saucepan with the butter.

4 Add mussels and the liquid that the leeks were braised in, put the lid on and steam for 3-4 minutes.

5 Mussels should be fully opened when cooked and then set aside.

Saffron & Mullaghmore Mussel Velouté

1 Melt the butter in a heavy bottomed saucepan. Add the flour and stir with a wooden spoon to make a roux.

2 Keep stirring the mixture until light in colour. Using a whisk keep mixing while slowly adding the mussel stock (make sure it is free from lumps) keep repeating until it is smooth and velvety.

3 Continue to cook out for 15-20 minutes, then add 4-5 strands of saffron or a pinch of turmeric powder.

West Coast Sea Trout

1 Add a little oil to your pan and fry the fish skin side down first until golden and crispy, then flip over and add the butter to the pan, reduce heat and season.

2 Cooking time depends on how    thick the fish pieces are, if thin they should take no more than 3 minutes on each side.

3 Remove the fish and add the pulled kale to the pan and cook for 1-2 minutes in the butter.

Plating

Start by placing the braised leeks in the center of a warm plate, then place the trout on top, then arrange the mussels around the trout. You can either sprinkle the Andarl Farm black pudding crumble around the plate or place a teaspoon of the crumble either side of the plate. Then pour the velouté around the dish, and finally garnish with some greens. Enjoy.

Duo of Silver Hill Duck Leg & Breast

Pickled and Braised Red Cabbage, Spiced Pumpkin Purée, Romanesco, Puy Lentils and Rich Red Wine Sauce

By Michelle McGowan, Head Chef, The Red Bank Restaurant, Carrick-On-Shannon, Co Leitrim

Serves 4

Ingredients:

4 duck legs

4 duck breasts

3 onions

3 large carrots

6 celery sticks

4 cloves of garlic

2l chicken stock

1 medium-sized red cabbage

1 medium-sized pumpkin

1 cinnamon stick

200g Puy lentils

250g butter

200ml red wine

100g sugar

Salt and pepper

50ml white wine vinegar

Method

Silver Hill Braised Duck Leg

1 Preheat the oven to 200°C.

2 Use an oven-proof skillet or pan and brown the legs over medium heat (slowly), this will take at least 20 minutes.

3 Cut the onion, carrot and celery into small pieces and keep back a handful of each for the lentils. Finely dice the garlic also.

4 Remove the duck legs and remove any excess fat in the pan. Fry off the vegetables in the same pan until golden and soft, about 10 minutes.

5 Return the duck legs to the vegetable mixture, meat side up and cover with the chicken stock, the pan should only be filled about halfway.

6 Use the remaining stock for the lentils. Bring it to the boil and put in the oven on the middle shelf, cook for 30 minutes.

7 Then reduce the temperature to 175°c and cook for a further 30 minutes.

8 When done, strain off the liquid and set the duck aside, keeping it warm.

Pickled Red Cabbage: Slice half of the cabbage as thinly as possible.

Add 50g of the sugar, one crushed garlic clove and 50ml of vinegar.

Braised Red Cabbage Purée

1 Cook the other half of the cabbage in boiling water, just enough to cover the cabbage and season the water with salt and pepper, clove of crushed garlic, 50g of butter, 50ml of red wine and 50g of sugar.

2 Cook until the cabbage is soft and then use a stick blender to purée.

Spiced Pumpkin Purée

1 Peel the pumpkin and remove the seeds, chop into small chunks. Carrot or butternut squash could be used as an alternative.

2 Cover with water and add the cinnamon stick, salt and pepper and 50g of butter. When the pumpkin is tender, remove the cinnamon stick and purée, no need to drain.

3 Check for seasoning, a pinch of sugar may be needed.

Puy Lentils

1 Fry the remaining carrot, celery, garlic and onion with butter in a saucepan.

2 When they have browned add the lentils and 100ml of stock.

3 Cover and cook for 20 minutes, add more water if needed.

4 Season with salt and pepper to taste.

Silver Hill Duck Breast

1 Score the duck fat and season the breasts with salt and pepper.

2 Place the breasts skin side down on a medium heat and cook for four minutes.

3 Then turn, cook for another four minutes.

4 Turn off the heat, cover and let it rest for 5-6 minutes.

Rich Red Wine Sauce

1 Drain the excess fat from the pan and add the liquid that the duck leg was cooked in along with the remaining red wine, reduce by half and add some butter.

2 Reduce the liquid by half and let it simmer until the sauce thickens.

3 Romanesco: Blanch the romanesco in seasoned boiling water for around one minute or until it is slightly soft but keeping the beautiful green colour.

Slow Cooked Feather Blade Of Beef

By Eddie McDermott, Executive Head Chef, Fia Rua Restaurant, Tulfarris Hotel And Golf Resort, Co Wicklow

Serves 4

Ingredients:

1 kg of Feather Blade of Beef (trimmed and all silver skin removed)

Oil for frying

Salt and pepper to season

1 large onion, peeled and quartered

2 large carrots cut into large chunks

4 cloves of garlic

1 sprig of rosemary

1 sprig of thyme

1 bay leaf

4 whole peppercorns

2 tbsp tomato puree

250ml of red wine

250ml of beef stock or water

Method:

1 Preheat the oven to 160°C.

2 Pat the beef dry and season it well with salt and pepper. Heat oil in a large frying pan over a high heat until it shimmers. Brown the beef on all sides and ends. Remove from the pan and place it in a deep container.

3 Add vegetables to the pan and sauté until nicely browned, add herbs and garlic, then put it in a container with the beef.

4 Add liquid to the pan. Bring up to a simmer and using a wooden spoon, scrape up any bits stuck to the bottom. Add to the beef and to the rest of the vegetables ensuring the beef is well covered.

5 Top with baking parchment:  Cover tightly with cling film and tin foil. Place the lid on the top and put in a preheated oven. Cook for 4 – 4½ hours until the meat is very tender.

6 Remove beef from the oven, Take the lid off and transfer to a plate. Strain the cooking liquid into a large pan and skim off any fat that appears from cooking.  Press through the vegetables, add purée to the pan and reduce to a sauce consistency that coats the back of a spoon.

7 Spoon the sauce over the beef to coat and serve.

8 Put 4 large pieces of clingfilm on top of each other on a clean work surface. Place the beef carefully onto it, then roll it up to form a sausage shape but be really careful not to break up the meat.

9 Put two large pieces of tin foil on top of each other on a clean work surface and place the wrapped beef on top. Roll it up and pinch and twist the ends till the beef is wrapped very tightly

10 When it's fully cool, put the beef in the fridge for 3 – 4 hours or overnight to firm up.

11 To reheat: Remove the beef from the fridge and cut it into 5cm discs, then take off the clingfilm. Heat a non-stick frying pan over a medium heat, add the beef and cook until browned on each side. Increase the heat slightly, add some jus and cook for 4–5 minutes, spooning the sauce over the beef.

12 Present the beef on a plate with port wine jus, pickled red onions, roasted carrot puree and wild, foraged garlic.

Delicious Fish Cakes By Head Chef Dominique Majecki, the g Hotel, Galway

Serves 4

Ingredients:

300g potatoes, peeled and cut into large chunks

10g butter

1 tbsp double cream

20g coriander

20g flat parsley

20g dill

1 lime juice and zest

½ large fresh green chilli, de-seeded, finely chopped (optional)

1 bunch scallions, finely chopped

salt and freshly ground black pepper

250g of mixed fish – you can get a mix of fresh and smoked fish from a fishmonger

150g pinhead breadcrumbs

1 large egg

100ml milk

100g flour

Method:

1 Boil the potatoes in a saucepan of lightly salted water for about 20 minutes, or until tender.

2 Drain well, and then return to the pan. Mash until smooth.

3 Add the butter, cream, lime, coriander, parsley, dill, chilli, scallion and season with salt and black pepper.

4 Stir together to mix thoroughly, then leave to cool completely.

5 Meanwhile, cook the fish mix in a pot with water, bay leaf, and a slice of lemon to give a bit more flavour.

6 After 5-10 minutes the fish is cooked, draining all the excess water.

7 Check carefully for bones or flecks of shell and discard the debris if any.

8 Add the fish to the potato mixture, then shape into round patties.

9 Use a bit of flour if needed so the patty does not stick to your hand.

10 Once shaped, put your patties in the fridge as it will be easier once they are fully cold for the next step.

11 In a plate with the flour, coat your patties all over.

12 Add them to a bowl where you have whisked the egg and milk. Same as above, ensure it is well coated all over.

13 Then add the bread crumb and ensure you are well crumbed.

14 Cook in a pan and shallow fry until golden brown and serve hot.

Serve

Enjoy with a nice salad and maybe add a squeeze of lemon and smoked paprika to a dollop of mayonnaise for a delicious accompaniment. Voilà!

Celtic Sea Cod With Clams, Bisque, Fennel, Nori Seaweed & Crushed Baby Potatoes

By Eoin O’Connor, Senior Head Chef, Montenotte Hotel, Cork

Serves 2:  Using two fillets of cod (skin on) with clams

Ingredients

The Bisque 

1.5kg lobster/crab/prawn shells

1 spanish onion (diced) 

1 fennell (diced)

1 whole garlic

2 carrots

1 celery 

1 pink grapefruit

1 tablespoon tomato paste

10g tarragon

1 teaspoon cracked black pepper

1 teaspoon cayenne 

175ml White Wine

300ml Double Cream

Method

1 Place the shells in a roasting tray and roast in your oven at 180°C until brown.

2 Meanwhile, in a pot, sweat off the onion, fennel, garlic, carrot, and celery.

3 Add in the black pepper, cayenne and tarragon, cook for 1 minute.

4 Add in the paste and cook for 2 minutes.

5 Add in the wine and squeeze in the juice of the grapefruit and reduce by half.

6 Add in the roasted shells and deglaze the tray with some water and add to the pot. Add enough water to the pot to cover the shells and bring to a simmer for 6 hours.

7 Strain off the stock and transfer to a new clean pot.

8 Bring to a simmer and reduce by two-thirds

9 Add your cream and bring to a simmer and cook for 15 minutes. Season to taste.

Clams

Using a hot pot, insert the clams with 300ml of your bisque and cook until open (5 mins) – always make sure all clams are closed prior to cooking.

Nori Potatoes

1 sheet Nori

175g baby potatoes

25g butter

Method

1 Boil the baby potatoes until tender and leave to cool slightly.

2 Once cooled, mash and squeeze them with your hands.

3 Blend the Nori in a blender until it’s a fine dust.

4 Add the potatoes into a clean pan, with the butter and Nori dust and reheat. Season to taste.

Celtic Sea Cod 

Pan-fry the Celtic Sea cod skin side down, for 3-4 mins, then transfer the pan to the oven for another 5-10 mins depending on the thickness of the fish at 180°C and serve.

Follow us on Instagram