Recipes created for the Irish Food Writers’ Guild Food Awards 2017 by chef Guillaume Lebrun of Restaurant Patrick Guilbauld,

21 Upper Merrion Street, Dublin 2.

Goatsbridge Cold Smoked Trout with Bertha’s Revenge Gin and Tonic Foam and Pickled Ginger

 

Serves 8

 

For the tomato jelly:

3 leaves of gelatine

500g ripe plum tomatoes

salt and freshly ground black pepper

pinch of caster sugar

dash of Tabasco sauce

 

For the gin and tonic foam:

2 leaves of gelatine

400ml tonic water

0.5g agar agar

100ml Bertha’s Revenge Irish Milk Gin

 

To assemble:

1 large piece of Goatsbridge Cold Smoked Trout, cut into bite-sized pieces

pickled ginger, cut into bite-sized pieces

 

 

To make the tomato jelly, soak the leaves of gelatine in a bowl of cold water for about 5 minutes. Blend the tomatoes in a food processor, then pass through a fine muslin cloth. Season the tomato water with salt, pepper, sugar and Tabasco sauce. Gently warm the tomato water, then add the hydrated gelatine. Leave to set.

 

To make the gin and tonic foam, soak the leaves of gelatine in a bowl of cold water for about 5 minutes. Boil the tonic water briefly with the agar agar. Remove from the heat and add the hydrated gelatine and the gin. Leave to cool, then place in a cream siphon charged with one carbon dioxide canister.

 

To assemble, place 1 tablespoon of the tomato jelly in a small cup or shot glass. Add one or two small pieces of smoked trout, then one small piece of pickled ginger. Finish with the gin and tonic foam and serve straight away.

 

Salad of Ummera Smoked Silver Hill Duck Breast with Beetroot and Horseradish

 

Serves 4

 

 

4 cooked beetroots, cut into small cubes

olive oil

Cabernet Sauvignon vinegar

salt and freshly ground black pepper

4 Ummera Smoked Silver Hill Duck Breasts, thinly sliced

2 ripe pears, cored and thinly sliced

prepared horseradish sauce, to serve

pistachios, to garnish

micro herbs, to garnish

 

 

 

Dress the cooked cubed beetroot in a little olive oil and Cabernet Sauvignon vinegar and season with salt and pepper.

 

To serve, place the beetroot on a cold plate and add a few dots of olive oil and vinegar. Neatly arrange the thinly sliced smoked duck and pears on top. Finish with a small quenelle of horseradish sauce and garnish with a few halved pistachios, micro herbs and a little coarsely ground black pepper.

The Friendly Farmer Pasture-Reared Chicken with Lemon Viennoise and Sweet Potato Purée

 

Serves 4

 

 

1 x Friendly Farmer pasture-reared whole small chicken

 

For the sweet potato purée:

rock salt

6 sweet potatoes

100g butter, diced

salt and freshly ground black pepper

 

For the lemon viennoise:

500g fresh white breadcrumbs

400g butter, diced

70g grated Parmesan

2 egg yolks

zest of 3 lemons

pinch of saffron powder

 

To serve:

wilted pak choi

roast red pepper

roast chicken jus

 

 

Preheat the oven to 230°C.

 

Pour a thick layer of rock salt in a baking tray. Scrub the unpeeled sweet potatoes well, then pat them dry and nestle them into the bed of salt. Cover the tray with foil and roast in the oven for about 1 hour, until the potatoes are tender when pierced with the tip of a knife. When the potatoes are cool enough to handle, split them open and scoop the flesh into a Thermomix or food processor along with the butter and salt and pepper to taste. Blend to a smooth purée and keep warm.

 

Reduce the oven temperature to 180°C.

 

To make the lemon viennoise, simply mix all the ingredients together in a food processor.

 

Remove the legs and wishbone from the chicken so that you’re left with just the crown. Stuff the lemon viennoise under the skin, then place the chicken on a large baking tray. Roast in the oven for 20 minutes, until completely cooked through. Set aside to rest for about 10 minutes before carving.

 

Serve the carved chicken on top of a spoonful of sweet potato purée. Finish with wilted pak choi and a few small strips of roast red pepper and drizzle with roast chicken jus.

 

Cuinneog Buttermilk Ice Cream with Pear and White Chocolate Café au Lait

 

Serves 12

 

For the ice cream:

2 litres Cuinneog Buttermilk

450g egg yolks

360g caster sugar

1 vanilla bean, split in half lengthways and seeds scraped out

 

For the pear sorbet:

1kg pear purée

360g caster sugar

10ml Poire Williams

1 vanilla bean, split in half lengthways and seeds scraped out

100g white chocolate, melted

 

For the marinated pears:

2 ripe pears

100ml freshly brewed espresso, cooled

 

To serve:

chocolate biscuits, crushed

 

 

To make the ice cream, bring the milk to the boil in a large saucepan, then immediately remove from the heat. Mix the egg yolks, sugar and vanilla seeds together in a large heatproof bowl. Pour over the scalded milk and whisk to combine. Allow to cool, then churn in an ice cream machine according to the manufacturer’s instructions and freeze.

 

To make the pear sorbet, place the pear purée and all sugar in a large saucepan and bring to the boil, then remove from the heat and add the Poire Williams and vanilla seeds. Allow to cool, then churn most of it (save a little for decorating the finished dish) in an ice cream machine according to the manufacturer’s instructions and freeze.

 

When the sorbet has frozen solid, break the chocolate into pieces and place in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Scoop the sorbet into 20g balls and dip them in the melted white chocolate, then place back in the freezer until needed.

 

Peel and core the pears and use a Parisienne scoop to make balls. Pour the cooled espresso in a bowl and add the pears. Allow to marinate for at least a few hours or overnight.

 

Serve a quenelle of ice cream on a spoonful of crushed chocolate biscuits with balls of the pear sorbet, marinated pears and dots of the remaining pear purée alongside.

 

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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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