Recipes created for the Irish Food Writers’ Guild Food Awards 2018 by chef Guillaume Lebrun of Restaurant Patrick Guilbauld,
21 Upper Merrion Street, Dublin 2.
Connemara Smokehouse Mackerel, Soy and Hibiscus Jelly, Jerusalem Artichoke Purée, Buckwheat Dentelle
2 fillets of Connemara Smokehouse mackerel, cut into small cubes
micro leaves, to garnish
lemon gel, to garnish
For the soy and hibiscus jelly:
20g bonito flakes
50g soy sauce
25g yuzu juice
20g dried hibiscus flowers
1 or 2 leaves of gelatine
For the buckwheat dentelle:
50g buckwheat flour
250g neutral oil
pinch of salt
For the Jerusalem artichoke purée:
200g Jerusalem artichokes, peeled and diced
To make the soy and hibiscus jelly, bring the water to the boil. Add the bonito flakes, then remove from the heat and allow to infuse for 20 minutes. Strain the liquid to remove the flakes, then add the soy sauce and yuzu juice and bring back to the boil. Add the hibiscus,
then remove from the heat again and allow to infuse. Meanwhile, soak the gelatine in a small bowl of cold water. Strain to remove the hibiscus, then measure the liquid. For every 100ml of liquid, stir in one leaf of gelatine. Pour into a shallow dish and place in the
refrigerator until set.
To make the buckwheat dentelle, blend the buckwheat flour, water and oil together into a smooth batter. Heat a small non-stick frying pan over a medium heat. When the pan is hot, cover the base with a thin layer of the batter and cook until crisp. Remove from the pan,
season with salt and allow to cool.
To make the Jerusalem artichoke purée, cook the artichokes in the milk and water until soft. Drain, then blend in a food processor until completely smooth. Finish with the butter and blend again, then season with salt to taste.
To serve, swipe a spoonful of artichoke purée on each serving plate. Add two cubes of the smoked mackerel on top, then break off two small pieces of the buckwheat dentelle and arrange them upright next to each piece of mackerel. Cut three small portions of the soy and hibiscus jelly and add them to the plate. Garnish with micro leaves and lemon gel.
McNally Farm Candy Beetroot, Wildwood Raspberry Vinegar, St Tola Goat Cheese
1kg McNally Farm candy beetroot
20g Wildwood raspberry vinegar, plus extra to garnish
a few drops of lemon oil
lemon juice, for dressing
1 log of St Tola goat cheese
¼ red onion, thinly sliced, to garnish
micro herbs, to garnish
good-quality extra virgin olive oil, to garnish
Scrub the beetroot, then put in a vacuum-sealed bag with the
vinegar and salt. Cook in a steamer at 85°C for 2½ hours.
When cooked, peel the beetroot and cut into thin slices on a mandoline.
To serve, dress the beetroot slices with a little lemon oil and lemon juice. Place a 20g slice of St Tola goat cheese in the centre of each plate. Neatly stack 50g of the beetroot slices on top, folding each slice in half first. Garnish with two thin slivers of red onion and a few micro herbs. To finish, dot a few drops of oil around the plate, then add a few drops of the raspberry vinegar on top.
Cider and Apple Smoked Baltimore Bacon, Parsnip Purée, Caramelised Brussels Sprouts and Onions, Fresh Mandarin
1 small joint of Cider and Apple Smoked Baltimore Bacon
4 small Brussels sprouts, trimmed and halved
4 pearl onions, peeled and halved
clarified butter, for frying
1 mandarin, peeled and segmented
For the parsnip purée:
2 parsnips, peeled and chopped
pinch of salt
Put the pork loin in a vacuum-sealed bag and cook in a sous vide machine for 1½ hours at 58°C. Allow to rest for 20 minutes before carving into neat rectangular portions.
Meanwhile, to make the parsnip purée, cook the parsnips in the milk and water soft. Drain and blend in a food processor until completely smooth. Finish with the butter and blend again, then season with salt to taste.
Blanch the Brussels sprouts and pearl onions in boiling salted water for 1 minute, then drain and pat dry. Put some clarified butter in a frying pan set over a medium-high heat, then add the sprouts and onions and cook, cut side down, until nicely caramelised.
To serve, lightly pan-fry the pork pieces in clarified butter until heated through. Swipe a spoonful of parsnip purée on each serving plate, then add two slices of pork on top. Divide the Brussels sprouts, onions and mandarin segments between the serving plates, making sure the sprouts and onions are presented cut side up. Spoon over the roasting juices from the pork.
Croquant of Sheep’s Yogurt Chantilly, Cockagee Irish Keeved Cider Pastry Cream, Caramel Sauce
For the cider pastry cream:
375ml Cockagee Irish Keeved Cider
70g caster sugar
For the sheep’s yogurt Chantilly:
700g caster sugar
250ml sheep’s milk yogurt
250ml whipping cream
For the croquant:
2 sheets of brick pastry
clarified butter, melted, for brushing
vanilla beans, halved
micro mint sprigs
To make the cider pastry cream, put the cider in a small saucepan and bring to the boil, then reduce down to 100ml. Remove the pan from the heat and set aside. Put the milk in a separate saucepan and bring to the boil, then remove from the heat and whisk in the sugar, cornstarch and eggs. Return the pan to the heat and keep whisking until the pastry cream has thickened. Whisk in the reserved cider, then spoon the pastry cream into a piping bag and set aside in the fridge.
To make the sheep’s yogurt Chantilly, put the sugar, yogurt and whipping cream in a large bowl and slowly whisk together until soft peaks form. Spoon into a piping bag and set aside in the fridge.
To make the croquants, preheat the oven to 160°C. Brush the brick pastry with melted clarified butter, then cut into 8cm x 6cm rectangles. Wrap the pastry around non-stick aluminium baking tubes and bake in the preheated oven for 7 minutes. Allow to cool completely.
To serve, fill the croquants with the sheep’s yogurt Chantilly. Brush each serving plate with caramel sauce, then add two croquants, making sure to place one horizontally on the plate and set the other one upright. Add three pieces of baked apple and a few tiny cubes of fresh apple. Dot the cider pastry cream around the plate. Decorate with an upright vanilla bean and a sprig of micro mint. Finish with a small piece of gold leaf on top of the upright croquant.
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