Recipes created for the Irish Food Writers’ Guild Food Awards 2012 by chef Derry Clarke of l’Ecrivain Restaurant, Baggot Street, Dublin 2, showcasing the 2012 award winners.
CREAM OF ONION SOUP WITH GLEBE BRETHAN CHEESE AND POTATO TERRINE
- 3 large Spanish onions, peeled
- 1 clove garlic
- 50g butter
- Sprig of thyme
- 1 litre vegetable or chicken stock
- 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/300ºF/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
- 6 Apple Farm apples, peeled, cored and sliced
- 200g brown sugar
- 1tsp ground ginger
- 1tsp ground cinnamon
- 1 vanilla pod, seeded
- 250g butter
- 250g sugar
- 200g beaten egg
- 25g flour
- 250g ground almonds
- 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 frangipane, 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 frangipane to half fill tart cases and bake at 160°C/325ºF/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.