Winning Recipes of the Irish Food Writers' Guild Food Awards 2012

CREAM OF ONION SOUP WITH GLEBE BRETHAN

CHEESE AND POTATO TERRINE

Serves 4

 

Soup:

3 large Spanish onions, peeled

1 clove garlic

50g butter

Sprig of thyme

1 litre vegetable or chicken stock

 

Terrine:

150g dry cured ham, thinly sliced

250g potato*, thinly sliced

250g Glebe Brethan cheese, thinly sliced

 

Prepare terrine the day before soup is to be served.

Line the terrine dish with cling film, then line completely with thinly sliced ham,

leaving some overhang. Cook potato slices in a little water until just tender,

about six minutes, then drain.

 

Place alternating layers of sliced potato and Glebe Brethan cheese in terrine, filling to a depth of about 4cm. Cover top of terrine with overhanging ham, with extra if needed.

Place a weight on top and leave overnight to set.

 

To make the soup, finely slice the onion and garlic and sauté in a pot with the butter and thyme until soft but not coloured.

Cover with stock, bring to the boil, then reduce heat and simmer for 10-15 minutes or until onion is tender. Purée soup in blender, taste and correct seasoning and return to pot.

 

To serve, turn out terrine, remove cling film and cut into squares.

Place in centre of a wide soup plate and ladle hot soup around.

Garnish with buttermilk foam and crumbs of crispy ham if wished.

 

*Non-floury type potato such as Rooster or Maris Piper recommended.

 

HONEY GLAZED CASTLEMINE FARM FREE RANGE PORK BELLY CONFIT

 

800g Castlemine Farm Free Range boned pork belly, trimmed of excess fat

120g sea salt

1tbsp thyme leaves

2 bay leaves, crumbled

500ml duck fat

3 tbsp honey

 

Rub pork belly with sea salt, thyme and bay leaves, pressing it into all sides.

Marinate overnight in a deep covered earthenware container in the fridge.

Remove from marinade next day, wash the meat and pat dry with kitchen paper.

Preheat oven to 150°C/300ºF/gas mark 2.

Melt duck fat, pour it over the pork belly and roast meat for two and a half hours.

Remove pork belly from the duck fat and place between two baking trays.

Lay a heavy weight on top to flatten the confit and leave to cool.

 

To serve, preheat oven to 180°C/350ºF/gas mark 4.

Cut pork into four equal portions.

Heat a dry frying pan and seal the confit, skin side down, in the pan for three to four minutes.

Place in roasting tin skin side up, brush with honey again and roast in the oven for five minutes; pre-heat grill to medium; brush the pork with honey again and grill for one to two minutes to finish.

 

CON TRAAS'S APPLE FARM APPLE CRUMBLE TART WITH SPICY GINGERBREAD CREME ANGLAISE AND CONNEMARA WHISKEY ICE CREAM

 

6 tart cases, baked blind

 

Apple compote:

6 Apple Farm apples, peeled, cored and sliced

200g brown sugar

1tsp ground ginger

1tsp ground cinnamon

1 vanilla pod, seeded

 

Frangipan:

250g butter

250g sugar

200g beaten egg

25g flour

250g ground almonds

 

Crumble:

200g sugar

100g butter

100g flour

100g ground almonds

 

To make compote, place apples, sugar, spices and vanilla in saucepan and cook on low heat, stirring continuously until apples are soft. Set aside to cool.

 

For frangipan, beat butter and sugar in food mixer until soft.

Gradually beat in egg, then add flour and ground almonds; beat until smooth.

Spoon layer of frangipan to half fill tart cases and bake at 160°C/325ºF/gas mark 3 for 15 minutes.

 

To serve, fill cases to top with apple compote and finish with crumble topping. Heat through in oven and serve hot with whiskey ice cream and crème anglaise.

 

Affiliations

Quick links

Links of Interest

Michelle Darmody: Baking with almonds

 

Recipes this week are orange blossom and almond cake, almond macaroons and sunken prune tarts.

The Irish Food Writers’ Guild is grateful to the Herbert Park Hotel for their ongoing generosity in hosting our regular meetings in their excellent facilities.

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