2006 Recipes

Recipes created for the Irish Food Writers’ Guild Food Awards 2006 by chef Derry Clarke of l’Ecrivain Restaurant, Baggot Street, Dublin 2, showcasing the 2006 award winners.

Pressed Brady’s ham terrine, Ballycross apple jelly & gribiche sauce

Serves 8-10

  • 1 ham hock 
  • 1 carrot, diced
  • 1 onion, diced
  • 1 leek, trimmed and sliced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon flat leaf parsley
  • 150g/5oz fresh foie gras
  • 50ml/2fl oz Madeira
  • 9 thin slices Parma ham
  • 1kg/2 1/4lb piece brady’s cooked ham, roughly chopped
  • salt & freshly ground white pepper
  • Ballycross apple jelly and gribiche sauce, to serve (see separate recipes)
  • fresh micro cress, to garnish (optional)

Soak the ham hock in a large bowl of water overnight. Drain the water and transfer the ham hock to a large pan. Cover with fresh water and bring to the boil. Drain, cover with fresh water, add the carrot, onion and leek and bring to the boil again. Simmer the hock for 2 hours until completely tender.

Leave until cool enough to handle, then remove the fat and cut the meat away from the bone. Cut into 2cm/3/4in pieces and place in a bowl. While it is still slightly warm, mix in the Dijon mustard and parsley. Season to taste, then leave to cool completely. Cover with cling film and chill until needed.

Cut the foie gras into 1cm/1/2in cubes and marinate overnight in a non-metallic bowl with the Madeira and a pinch of salt. In the morning, drain the foie gras cubes from the Madeira. Heat a frying pan until very hot and sear the foie gras in the dry pan for 30 seconds on each side, tossing the pan regularly to ensure even cooking. Leave to cool, season to taste and transfer it to a plate.

To assemble the terrine, line a 23cm/8in x 9cm/3 1/2in terrine mould in a criss cross fashion with cling film. Cover the bottom and the sides with an even layer of Parma ham, leaving some Parma Ham hanging over the sides to cover the top. Add the Brady’s ham to the chilled ham hock mixture and mix gently to combine. Arrange a layer in the bottom of the lined terrine and then cover with a layer of the foie gras. Repeat and then fold the excess Parma ham over the last layer. Place a weight on top and chill for 2 days to allow the flavour to mature.

To serve, turn the terrine out on to a clean board and carefully peel away the cling film. Slice with a hot knife and place a slice just below the centre of each serving plate. Add a some Ballycross apple jelly dice and a dollop of gribiche sauce. Garnish each plate with micro cress, if liked.

Ballycross apple jelly

Makes about 500ml/18fl oz

  • 3 gelatine leaves
  • 500ml/18fl oz Ballycross johnagold apple juice

Soak gelatine in a small bowl of cold water for 10 minutes until soft. Drain and gently squeeze out any excess liquid.

Warm a third of the apple juice in a small pan. When simmering, whisk in the gelatine and continue to heat gently until dissolved. Whisk back into the remaining apple juice. Pour into a plastic mould or dish so that it is about 1cm/1/2in deep and leave to cool completely. Cover with a lid or cling film and keep in the fridge for up to 2 days. When set, cut into small dice and use as required.

Gribiche sauce

Makes about 300ml/1/2 pint

  • 1 egg
  • 10g/1/4oz capers, well rinsed and finely diced
  • 10g/1/4oz gherkins, well rinsed and finely diced
  • 200ml/7fl oz mayonnaise (home-made or good quality shop-bought)
  • 2 fresh tarragon sprigs, leaves stripped and finely chopped
  • salt and freshly ground black pepper

Place the egg in a small pan and bring to a simmer, then cook for 10-12 minutes until hard-boiled. Drain, cool quickly under cold running water and crack away the shell. Remove the white and finely dice – the yolk can be used in another recipe.

In a mixing bowl, mix together the capers and gherkins with the.mayonnaise and tarragon. Season to taste and fold in the finely diced egg white. Cover with cling film and chill until needed. This will keep happily for up to 2 days in the fridge.

A tasting of Keelings red peppers with slow braised shoulder of lamb & a roast cutlet

Serves 8

FOR THE RED PEPPER TERRINE:

  • 2 red peppers, roasted
  • 1 gelatine leaf

FOR THE RED PEPPER BAVAROIS:

  • 2 red peppers, roasted, peeled, seeded and roughly chopped
  • 1 gelatine leaf
  • 100ml/3 1/2fl oz cream

FOR THE LAMB:

  • 1 lamb shoulder, boned
  • 2 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 1/2 teaspoon rock salt
  • 2 tablespoons olive oil
  • 2 carrots
  • 1 celery stick, finely diced
  • 1 leek, trimmed and finely diced
  • 1 bay leaf
  • 1 litre/1 3/4 pints chicken stock
  • 500ml/18fl oz red wine
  • 8 lamb cutlets, well trimmed
  • 1 garlic clove, peeled
  • knob of butter

FOR THE RED PEPPER PASTILLA:

  • 1 red pepper, roasted, peeled, seeded and finely diced
  • 15g/1/2oz soft goat’s cheese
  • 2 fresh basil sprigs, shredded
  • 2 sheets filo pastry, thawed if frozen
  • 2 tablespoon melted butter

FOR THE RED PEPPER CHUTNEY:

  • 1 tablespoon olive oil
  • 1 garlic clove, sliced
  • 1 red onion, finely sliced
  • 1/2 teaspoon ground cumin
  • 1 fresh thyme sprig
  • 1 bay leaf
  • 2 red peppers, roasted, peeled, seeded and roughly chopped
  • 1 tablespoon caster sugar
  • 2 tablespoons red wine
  • 1 tablespoons red wine vinegar
  • salt & freshly ground black pepper

To make the red pepper terrine:

Soak the gelatine in a small bowl of cold water for 10 minutes until softened. Meanwhile, peel the roasted red peppers, then cut into quarters and remove the cores and seeds. Place half into a mini blender and blend to a puree, then transfer to a small pan. Gently squeeze the excess liquid out of the gelatine and add to the red pepper puree. Heat gently until dissolved, stirring constantly, then remove from the heat and leave to cool a little. Line a 4cm/1 1/2in x 7.5cm/3in terrine mould with cling film. Layer up the roasted the roast pepper quarters with some of the red pepper puree in between each layer. Fold over the cling film to enclose completely and then place a small weight on top and chill for at least 4 hours or overnight is fine until set.

To make the red pepper bavarois:

Soak the gelatine in a small bowl of cold water for 10 minutes. Puree the peppers in a food processor or liquidizer and transfer to a pan. Gently squeeze excess water from the gelatine and add to the red pepper puree, then heat gently until dissolved, stirring occasionally. Remove from the heat and leave to cool until half set. Meanwhile, whip the cream in a separate bowl until soft peaks form. When the red pepper puree is half set, fold in the cream until well combined. Pour into 1cm/1/2in individual thumb moulds or use a non-stick baking sheet. Chill for at least 4 hours or overnight until set. If you have made this in a baking sheet cut into 1cm/1/2in cubes to serve.

To prepare the lamb shoulder:

Rub in one of the thyme sprigs with the rosemary and rock salt and place in a shallow non metallic dish. Cover with cling film and leave to marinade in the fridge for 24 hours.

Rinse the lamb shoulder under cold running water and dry well, then roll up and tie tightly at intervals with butcher string.

Heat a large heavy-based pan. Add half of the oil and then add the rolled lamb shoulder and quickly seal on all sides until lightly browned. Finely dice one of the carrots and add with the celery, leek, bay leaf, chicken stock and wine. Season to taste. Cover tightly and slowly bring to the boil, then reduce the heat and braise very gently for 4-5 hours until meat is very soft, turning the joint occasionally to ensure even cooking.

Remove the lamb shoulder from the braising liquid and when cool enough to handle, cut away the string. Wrap back into a cylindrical shape with cling film and leave to cool completely, then chill overnight to allow the shape to set. Strain the braising liquid through a fine sieve and reduce until slightly thickened. Leave to cool completely and pour into a jug, then cover with cling film and leave to cool completely.

To make the red pepper chutney:

Heat the olive oil in a pan and gently cook the garlic, onion, cumin, thyme and bay leaf for 3-4 minutes until soft but not coloured. Add the roasted red pepper dice and caster sugar and cook for another 1-2 minutes until syrupy. Add the red wine and red wine vinegar and continue to reduce for about 5 minutes until all the liquid has evaporated. Remove the thyme and bay leaf and discard. Season to taste and leave to cool completely. This will keep happily for up to one month in the fridge stored in a sterilised kilner jar.

To make the red pepper pastilla:

Preheat the oven to 180C/350F/Gas 4. Mix together the roasted red pepper, goat’s cheese and basil in a bowl until well combined. Season to taste.. Brush each sheet of filo with melted butter and lay on on top of the other. Using a sharp knife, cut into 8 x 7.5cm/3in squares. Place one on top of the other at slightly different angles and place a teaspoonful of the red pepper mixture in the middle and bring up the sides to make a small purse shape, twisting to secure. Brush again with melted butter and repeat with until all of the filo square have been used up. Arrange on a baking sheet and bake for 8-10 minutes until golden brown. 

When ready to serve:

Preheat the oven to 150C/300C/Gas 2. Heat the reduced braising liquid in a wide pan. Unwrap the chilled rolled shoulder and cut into eight even-sized portions. Add the braised shoulder pieces to the pan and reheat gently for 10-15 minutes until heated through, basting occasionally.

Heat the remaining oil in a heavy-based frying pan. Sear the lamb cutlets on both sides for 2-3 minutes until golden brown. Meanwhile, roughly chop the remaining carrot and place in a roasting tin with the remaining thyme sprig, the garlic clove and knob of butter. Place in the oven for a couple of minutes until the butter has melted and then toss well to ensure everything is evenly coated. Arrange the seared lamb cutlets on top and roast for 8 minutes until tender. Remove from the oven and leave to rest in a warm place for 10 minutes.

To serve, arrange the slow braised shoulder of lamb on warmed serving plates with a little of the braising liquid and the rested lamb cutlets. Add a dollop of the red pepper chutney, a pastilla, a slice of the bavarois and of the terrine.

Ballycross apple, cinnamon & golden raisin pudding

Serves 8-10

  • 550g/1lb 4oz caster sugar
  • 350g/12oz butter, diced (at room temperature)
  • finley grated rind of 2 lemons
  • 8 eggs
  • 2 teaspoons vanilla extract
  • 225g/8oz walnuts
  • 225g/8oz golden raisins
  • 225g/8oz Ballycross johnagold apples, peeled, cored and sliced
  • 2 teaspoons ground cinnamon
  • 2 teaspoons bread soda
  • 700g/1lb 8oz plain flour
  • crème anglaise, to serve (optional)

Preheat the oven to 150C/300F/Gas 2. Cream together the butter and sugar until lightly and fluffy. Add the lemon rind and then beat in the eggs, one at a time to prevent the mixture from curdling. Add the vanilla, walnuts, raisins, apples, cinnamon, bread soda and flour. Mix well. Place in 30cm/12in square non-stick baking tin that is about 4cm/1 1/2in deep. Bake for 45 minutes or until well risen and golden brown. To serve, warm or cold, cut into portions and arrange on dessert plates with some crème anglaise, if liked.

Ballycross apple crumble

Serves 6

FOR THE SWEET PASTRY:

  • 50g/2oz unsalted butter, diced and chilled
  • 25g/1oz icing sugar, sifted
  • 1 egg yolk
  • 100g/4oz plain flour, sifted, plus extra for dusting
  • a little ice-cold water (if needed)
  • 25g/1oz butter, melted

FOR THE COMPOTE:

  • 4 Ballycross johnagold apples, peeled, cored and chopped
  • 100g/4oz sugar
  • 250ml/9fl oz Ballycross johnagold apple juice

FOR THE CRUMBLE TOPPING:

  • 150g/5oz plain flour
  • 75g/3oz butter
  • 25g/1oz caster sugar
  • 25g/1oz jumbo oat flakes
  • Glenilen farm luxurious double cream or candied apple ice cream, to serve (see separate recipe)

To make the sweet pastry, cream together the butter and icing sugar in a electric mixer until smooth and then gradually add the egg yolk. Turn the mixer to its lowest speed and spoon in the flour in stages. Add a little ice-cold water to help the pastry come together if needed. As soon as the mixture does come together as crumbly dough, remove it from the mixer and knead it lightly by hand. Wrap the dough in cling film and leave to rest in the fridge for at least 2 hours.

Preheat the oven to 170ºC/325F/Gas 3. Lightly grease 6 x 7.5cm tartlet tins that are 2.5-4cm/1-1 1/2in deep with the melted butter. Roll the pastry out 3mm/1/8in thick on a lightly floured board and use to line the tins. Press the pastry into the sides, making sure that there are no holes. Prick the bases lightly with a fork. Cover and chill for 20 minutes.

Place a square of non-stick baking parchment in each lined tartlet and add some ceramic baking beans or dried beans. Bake blind for 8-10 minutes, then remove the beans and parchment and bake for another 3-4 minutes or until the base is dry and golden brown, Remove the tartlet cases from the tins and leave to cool on a wire rack.

To make the apple compote, peel, core and dice the apples. Place in a pan with the sugar and apple juice, Bring to the boil and then simmer for 4-5 minutes. Remove from heat and leave to cool.

To make the crumble topping, rub the flour and butter together in a bowl until the mixture resembles little fine breadcrumbs. Stir in the sugar and oat flakes.

Reduce the oven temperature to 150C/300F/Gas 2. Divide the apple compote among the tartlet cases and cover with an even layer of the crumble topping. Bake for 15-20 minutes until the compote is heated through and the crumble topping is golden brown. Arrange on serving plates with a dollop of the cream or a scoop of the candied apple ice cream, if liked.

Candied Ballycross apple ice cream

Makes about 850ml/1 1/2 pints

  • 300ml/1/2 pint Glenilen Farm luxurious double cream
  • 100ml/3 1/2fl oz milk
  • 1 vanilla pod, halved lengthways
  • 4 egg yolks
  • 75g/3oz caster sugar

FOR THE APPLE COMPOTE:

  • 100g/4oz sugar
  • 4 Ballycross johnagold apples
  • 250ml/9fl oz Ballycross johnagold apple juice

Bring the cream, milk and split vanilla pod to the boil in a large pan.

Meanwhile, whisk the egg yolks and caster sugar in a heatproof bowl set over a large pan of simmering water until the mixture is pale and creamy.

When the cream mixture starts to boil, pour it slowly over the egg and sugar mixture, whisking all the time. Transfer the mixture back into the pan the cream mixture was heated in and continue cooking on gentle heat until the custard coats the back of a wooden spoon. Pass the custard through a fine sieve. Scrape the seeds from the vanilla pod into the custard, discard the pod, Leave to cool completely.

To make the apple compote, heat the sugar in a heavy-based pan until dissolved, then boil fast until caramelised, without stirring. Peel, core and dice the apples. Add the apple juice to the caramel, swirling until combined – be careful as  the mixture may splatter a bit. Tip in the apple dice and continue to cook for about 5 minutes until slightly reduced and the apple pieces are tender, stirring occasionally. Remove from heat and leave to cool completely, then blend to a puree in a food processor or liquidizer and pass through a fine sieve. Cover with cling film and set aside until needed.

Transfer the cooled custard to an ice cream machine and churn according to manfacturers instructions, folding the apple compote in just before it is finished churning. Use as required or freeze for up to five days in a rigid plastic container.

Ballycross apple bavarois

Serves 10-12

  • 100ml/3 1/2fl oz Ballycross johnagold apple juice

FOR THE SPONGE CAKE:

  • 4 eggs, beaten
  • 100g/4oz caster sugar
  • 1 tablespoon vegetable oil
  • 100g/4oz self-raising flour, sifted

FOR THE APPLE MOUSSSE:

  • 900g/2lb Ballycross johnagold apples
  • knob of butter
  • 225g/8oz caster sugar
  • 2 egg whites
  • 11g sachet powdered gelatine
  • finely grated rind of 1/2 lemon
  • 700ml/1 1/4 pint Glenilen Farm luxurious double cream

FOR THE APPLE JELLY:

  • 600ml/1 pint Ballycross johnagold apple juice
  • 4 gelatine leaves

Preheat the oven to 180C/350F/Gas 4. To make the sponge cake, whisk the eggs and sugar together in a bowl until light and fluffy. Drizzle in the oil and then fold in the flour. Pour the sponge mixture into a 20cm/8in round cake tin. Bake for 25 minutes until well risen and golden brown. Leave to cool in the tin for 5 mintues, then turn out on to a wire rack and leave to cool completely.

To make the apple mousse, first you’ll need to prepare the apple puree. Place the apples in a large heavy-based pan with two tablespoons of water and the butter and cook gently for 8-10 mintues until completely soft, stirring occasionally. Beat to a smooth puree. Add the caster sugar, egg whites and gelatine, then slowly bring to a boil, stirring occasionally. Remove from the heat and leave to cool completely. Stir in the lemon rind and then fold in the cream.

To put the Apple Bavarious together, cut the sponge into 5mm/1/4in slices and use to line the bottom of 30cm/12in square baking tin that is 4cm/1 1/2in deep. Drizzle over the apple juice. Spread the apple mousse on top in an even layer and allow it to set in fridge for 1 hour.

Meanwhile make the apple jelly. Soak the gelatine leaves in a small bowl of cold water for 10 minutes. Warm 200ml/7fl oz of the apple juice in a pan. Drain and gently squeeze dry the gelatine leaves and add to the pan, stirring until dissolved. Stir in the remaining apple juice and remove from the heat. Leave to cool to room temperature – this will take 30-40 minutes, then pour over the apple mousse layer and return to the fridge to set for at least another 1 hour or overnight is fine.

To serve, using a hot knife cut the Apple Bavarious into portions and carefully transfer to dessert plates.

Glenilen Farm mixed berry compote and natural yogurt glass

Serves 4-6

  • 300ml/1/2 pint tub Glenilen Farm mixed berry compote and natural yogurt
  • 1 vanilla pod, split in half
  • caramel shards, to decorate (optional)

Scrape the seeds from the vanilla pod into a bowl. Scoop the natural yogurt off the compote and stir into the vanilla seeds until well combined. Place a spoonful of the compote in bottom of shot glasses and then add a layer of the flavoured yoghurt. Repeat the layers finishing with a layer of the vanilla yoghurt. Decorate with caramel shards if liked to serve.

Glenilen Farm raspberry mousse cone

Makes about 20

  • 300ml/1/2 pint tub of Glenilen Farm raspberry mousse

FOR THE CONE SHAPES:

  • 40g/1 1/2oz butter
  • 50g/2oz caster sugar
  • 40g/1 1/2oz clear honey
  • 50g/2oz plain flour
  • 1 egg white
  • 50g/2oz marzipan
  • fresh mint sprigs, to decorate

Preheat the oven to 170C/325F/Gas 3. To make the cones, place all ingredients in food processor or liquidizer and blend until just combined. Spread one tablespoon of the mixture out thinly on a baking tray in a triangle shape (or make a template) and bake for 5 minutes until golden brown. Leave to cool slightly until easy to handle and then quickly shape around a mini cone shape. Fill a piping bag fitted with a 1cm/1/2in plain nozzle with the raspberry mousse and use to fill each cone. Secure to each serving plate with a small piece of marzipan and decorate each one with a mint sprig.

Glenilen Farm fromage frais with blue cheese and peanut snaps

Makes about 20

  • 75g/3oz Blue de Veauarn cheese
  • 300ml/1/2 pint tub Glenilen Farm fromage frais
  • 1 tablespoon crushed peanuts

FOR THE PEANUT SNAP:

  • 100g/4oz caster sugar
  • 100g/4oz golden syrup
  • 50g/2oz plain flour
  • 25g/1oz peanuts, crushed
  • fresh blackberries, to decorate

To make the peanut snaps, preheat the oven to 170C/325F/Gas 3. Place all ingredients in a food processor or liquidizer and blend until just combined. Divide into 5g/1/8oz small balls and place on a baking tray. Bake for 5 minutes until lightly golden. Leave to cool slightly and then shape around a thimble. Leave to cool completely.

Fill the individual peanut snaps with a small piece of the cheese and top with the fromage frais and a sprinking of crushed peanut. Decorate with blackberries to serve.