BB CULINARY

ARTS
MANAGEMENT
GMIT
Table of Contents.

Acknowledgements ....................................................................................................................................... 3
Starters .......................................................................................................................................................... 4
Spanakopita & Tzatziki, with a Greek Salad ............................................................................................ 5
Beetroot and goats cheese salad ................................................................................................................ 7
Soups ............................................................................................................................................................. 8
Roasted Red Pepper and Tomato Soup with Cheese filled Pasta ............................................................. 9
Cold White Bean Soup with a Carrot and Ginger Puree and a Chorizo, Kidney Bean and Rocket Salad
Vegetarian ................................................................................................................................................... 15
Caramelised Tofu & Duck Egg with Mushroom .................................................................................... 16
Poultry ......................................................................................................................................................... 18
Stuffed Chicken Wrapped in Bacon served with Mash, Carrot & Parsnip Puree with a Morel Sauce. .. 19
Guinea Fowl Ballotine with Wild Mushroom and Chicken Mousse, Potato Rosti, Celeriac Puree, Baby
Carrots and Quail Eggs. .......................................................................................................................... 21
Confit Chicken with Roasted Pumpkin Potato Cake, Celeriac Puree, Root Vegetables and Tarragon
Gravy ...................................................................................................................................................... 24
Pork ............................................................................................................................................................. 27
Pork Belly with Caramelised Cranberry and Apple Sauce on bed of Mash Potatoes ............................. 28
Lamb ........................................................................................................................................................... 31
Braised Lamb shanks with roasted honey Vegetables, vegetable couscous and chocolate sauce .......... 32
Beef ............................................................................................................................................................. 35
Fillet of Beef Topped with a Gratin of Wild Mushrooms Served with a Fondant Potato, Herb Scented
Parsnip Puree and Red Wine Pepper Sauce. ........................................................................................... 36
Game ........................................................................................................................................................... 39
Pan Fried loin of Venison with Pomme fondant, Beetroot and Apple pureé Parsnip game chips and a
Sloe Gin jus ............................................................................................................................................. 40
Wild Irish Duck, Plum Paste, Parsnip Chips, Cracked Hazelnuts, Lardons, Sprout Leaves, Clove &
Orange Bread Sauce, Black pudding cigar. ............................................................................................ 43
Fish & Shellfish .......................................................................................................................................... 46
Roasted Red Snapper, Along With Smoked Bacon With A Leak And Cream Sauce, With Fresh
Asparagus, Turned Carrots, Served On A Bed Of Grain Mustard Mash ................................................ 47

1
 Hazelnut Butter Grilled Scallops with Salad. ......................................................................................... 49
Pan Fried Scallops, Black Pudding Hash, Pancetta, Butternut Squash Puree, Hazelnut Dust and Blood
Orange Segments and Foam ................................................................................................................... 51
Desserts ....................................................................................................................................................... 54
Lemon Tart with Lemon Posset and Vanilla Ice-cream in Tuile Basket ................................................ 55
Caramelized Upside down Pear Cake with Lemon Grass Ice Cream, Mascarpone Cream and pear
Compote .................................................................................................................................................. 59
Pineapple Crème Brulee with Kiwi and Ginger Sorbet, Ginger Cookie, Banana Lime and Pineapple
Salsa and Lime Macaroons ..................................................................................................................... 63
Strawberry Mousse with Jaconde sponge served with sorbet and Lime Glass Verrine .......................... 67
Cranberry and Walnut Tart with Orange and Cardamom Ice Cream and Tropical Verrines. ................ 71
Chocolate Fondant, Caraway Ice cream and Pineapple Carpaccio ......................................................... 76
Sour-Cream Pannacotta with Lemon Curd, Dill Ice Cream, Tonka Crumble, Blackberry Coulis and
Lemon Tuille........................................................................................................................................... 79
Strawberries & Rhubarb ......................................................................................................................... 83
Classic Lemon Meringue pie, served with Raspberry Coulis ................................................................. 87
Chocolate Lava Cake with Mango Sorbet, Raspberry Coulis and Tuille Biscuit ................................... 90
Coffee Soufflé Served With Walnut Ice Cream and Hot Chocolate Sauce ............................................ 93
Bread ........................................................................................................................................................... 96
Mozzarella, Basil and Cherry Tomato Focaccia with Black Olive Pesto ............................................... 97

2
Acknowledgements
A special thanks to Louis Smith, Mary Reid and Frank O‟Connor, our classical contemporary
cuisine and pastry instructors; who advised and helped us to create our dishes.

A big thanks to our course co-coordinators Anne O‟Leary and Sadie Davoren, who made the
night possible.

We would also like to give a special thank you to Michael O‟Mara from Oscar‟s Seafood Bistro
who kindly volunteered his time and talent to photograph our dishes for the book.

We also want to say a big thanks to Aidan Luddy for coordinating the drinks reception and the
web link for our cookery book.

3
Starters
4
Spanakopita & Tzatziki, with a Greek Salad
Adapted from bbcgoodfood.com and mediterrasian.com by Ruairi Duffy

Makes: Four Portions

What you need:

Spanakopita

1 pack of filo pastry

150 spinach
Butter
200g feta cheese

Tzatziki

½ garlic clove
½ lemon juiced
Pinch of ground cumin
Pinch of ground coriander
½ cucumber, peeled, seeds removed and shredded
100ml Greek yogurt

Greek Salad

3 tablespoons olive oil

1 tablespoon lemon juice
1 clove of garlic, minced
3 tomatoes, cut into wedges
1 red onion, sliced into rings
½ cucumber, sliced into think half moons
½ green pepper, cut julienne
100g feta cheese, cut into cubes
16 kalamata olives

What you do:

Spanakopita
Heat the oven to 200C/fan 180C/gas 6.
5
 Wilt the spinach in a little butter, squeeze out any excess water and then chop and season
well. Mix with the feta and then leave to cool completely.
Lay the filo out and cut lengthways into strips about 8cm wide. Brush 2 of the strips with
butter on one side then stick the buttered sides together.
Put a dessertspoon of the filling on one end of the filo strip. Fold one corner over to make
a triangle then keep folding, continuing the triangle shape, until you get to the end of the
strip.
Put on a baking tray and brush with butter. Repeat with the rest of the filo until all the
filling has been used - you should make 12.
Chill for 10 minutes in the freezer, then bake for 15-18 minutes until crisp and golden.

Tzatziki

To make the tzatziki, crush the garlic with a little sea salt and make a paste with a little of
the lemon juice, toast the spices and mix into the garlic paste.
Mix the cucumber with the rest of the lemon juice and add the spices and garlic paste.
Mix the whole lot together with the yogurt, then add a little salt. Garnished with a small
bit of paprika and fresh coriander on top.

Greek Salad

Place the olive oil, lemon juice, garlic, salt, and pepper in a small jar with a screw-top lid
and shake to combine.
Place the salad ingredients in a large bowl. Pour the dressing over the salad and toss
gently to combine just before serving. Garnish the Greek salad with a little freshly ground
black pepper.
How to serve:
Serve on a rectangle, flat plate
with the spanakopita stacked in the
center with one of them cut in half to
display the filling to whoever it is
served to.
The tzatziki is served in a
ramekin on the left, and the Greek salad
is placed on the right of the plate.

6
Beetroot and goats cheese salad
By Claire Ryan

Recipe:

Goats Cheese: 150g

Cream: 5ml
Pistachio Nuts: 30g
Beetroot: 1 raw

Beetroot Cooking Liquid:

Red Wine: 30ml

Balsamic Vinegar: 20ml
Water: 20ml
Caster Sugar: 15g

Basil Pesto

Basil: 150g
Olive Oil: 30ml
Pine Nuts: 5g
Parmesan (grated): 5g

Method:

Place goats cheese in bowl and mix with cream to create a smooth texture, make three
cornels out of the cheese. Place in fridge for later.
Peel beetroot and slice half thinly on mandolin, then select an appropriate rounded cutter
and shape.
With the remaining beetroot divide beetroot up and turn into small barrel shapes using a
turning knife.
Place all needed beetroot in cooking liquid and cook at a low heat with a cartouche until
beetroot is soft. (approx. 30-45 mins) Once cooked leave to cool
Put pistachio nut in thermo mix and mix to create a fine crust
Take goats cheese from fridge and carefully place one side along the pistachio and coat
one side.
Place ingredients for basil pesto place in thermo and mix until a nice consistency
Arrange ingredients on a preferred plate.

7
Soups
8
Roasted Red Pepper and Tomato Soup with Cheese filled Pasta
Adapted from allrecipes.com by Daragh O‟Driscoll

Makes: Two Portions

What you need:

Soup

40 ml olive oil
1 medium onion, chopped
2 minced cloves garlic
2 medium red peppers
4 tomatoes - peeled, seeded and chopped
1 tsp dried thyme
1 pinch paprika
pinch white sugar
350ml chicken stock
salt and pepper to season
pinch cayenne pepper
Dash hot pepper sauce to taste
15gbutter
2 tablespoons all-purpose flour
2 tablespoons sour cream

Cheese filled pasta

100g Durham 00 flour

1 egg
2 tablespoon olive oil
20g ricotta cheese
20g parmesan cheese
20g fresh spinach
20g breadcrumbs
20g fresh basil
Salt
Colouring

100g fresh spinach

9
 10g tomato puree
30g ice

What you do:

Filling

Blitz the cheese, spinach and breadcrumbs in a food processor and store in fridge until
later.
Pasta

Before we make our pasta we need to extract the chlorophyll from the spinach for our
green colour.
First place the spinach in the processor and blitz until spinach rises half way up the edge
of processor. Then add the ice and blitz again until they become one.
Place mixture on to a muslin and squeeze out the liquid in to a stainless steel bowl.
Gentle heat the mixture until the scum rises to the top by placing bowl over saucepan of
boiling water.DO NOT OVER HEAT.
Drain of any excess liquid and put aside the green mixture until later.
Ensure the processor has a hook or the metal chopping blade. Add the flour and salt to
the container and turn the machine on. Gradually pour beaten egg in through the feeding
tube while the machine is running. As soon as the egg is in turn of machine.
Separate into three portions .Two weighing 25g each and the remaining should be 50g
Place first 25g portion back in processor add the green mixture and continue to process
until the dough forms a ball and begins to ride up in the centre, on top of the blades. If the
dough is too dry, it will not form a ball. To moisten the dough, add 1 teaspoon of oil. If it
is too sticky, add 1 teaspoon of flour. Add more oil or flour if necessary for dough to be
the correct texture
Place second 25g mixture in and repeat as above using the tomato puree.
Finally place the last 50 g mixture in and repeat as above. We now have our three
different coloured pasta.
Lightly flour clean work surface and place dough on floured area, Knead the dough by
pressing on it with the heel of your hands.
Fold the dough back over towards you and repeat the kneading process. Continue to
knead the dough in this manner. Turn the dough a little each time you knead it. If the
dough is sticky, sprinkle it with flour as you are kneading. Knead until dough is smooth
and elastic.

10
 Roll the dough into balls. Cover the balls of dough with cling film and set aside to rest at
room temperature for at least 1 hour.
Take the 50g ball of white coloured pasta and cut in half leaving one half aside with the
other two coloured balls.
Roll out the remaining ball of pasta in to a thin sheet and set aside.
Take the other three coloured balls of pasta and roll them out thinly individually and cut
them into thin strips
Take the thinly rolled pasta sheet and egg wash it then start placing the thin strips of
coloured pasta side by side on top of the sheet.
When the sheet is covered with strips roll it out once more to combine the strips together.
From this thinly rolled out tricolour sheet of pasta, cut 2 inch circles using a sharp knife.
Drop approximately 1/2 teaspoon of filling in the centre of each circle.
Using a pastry brush, moisten the area of pasta around each mound with water or an egg
wash. And place another circle of pasta on top ensuring to squeeze out any trapped air.
Press edges firmly to seal properly.
Bring saucepan of salted water to the boil and place pasta in the water, bring back to boil
then turn down heat and simmer for 9-11 min. Drain and serve
Soup
To roast the peppers pour some oil over them and put them under the grill until they are
black all over. Place in a plastic bag and seal. Leave for 10-12 minutes, and then skin will
come right off. Remove and seeds and core.
Heat remaining oil over medium heat. Add onion and garlic and cook until soft. Add
tomato, red peppers, thyme, paprika, and sugar. Cook over medium heat until all the
tomato juices have evaporated, about 25 minutes.
Stir in chicken stock, salt and pepper, cayenne
pepper, and hot sauce (if using). Bring to boiling,
lower heat, and simmer, for approx 20 minutes or
until vegetables are soft.
Strain soup, reserving liquid. Place solids in food
processor, and blitz until smooth. Add puree back
into strained liquid.
Melt butter and stir in the flour, cook for 1 minute.
Stirring slowly, add the soup mixture and bring to
boiling. Lower heat and simmer for several minutes.

How to serve:

Place pasta in a bowl and Ladle in the soup, add 1 tablespoon of sour cream to each bowl.

11
Cold White Bean Soup with a Carrot and Ginger Puree and a
Chorizo, Kidney Bean and Rocket Salad
By Jason Bourke

While on a trip to France we stayed in La Rochelle for a few nights, we had dinner in the Hotel
School over there and one of our courses was a cold bean soup so I decided to do some research
on different types of cold bean soups and was given a simple recipe then decided to make it my
own by adding the puree and salad

Makes: Two Portions

What you need:

Soup

1 banana shallot or half an onion

400g can white broad beans, drained and washed
1 tablespoon sherry vinegar
30ml olive oil
110ml Milk
Pinch cayenne pepper
3 teaspoon lemon juice
Salt/pepper, to taste

Puree

35g onion
100g carrot
15g fresh ginger, grated
10g butter
Salt/pepper

Salad

35g chorizo
20g tinned kidney beans, drained and washed
65g rocket
10ml olive oil

12
Serving

1 big soup bowl

Circle cutting ring
Piping bag

What you do:

Soup

Start by peeling and roughly chopping the shallot/onion. Cook these until lightly golden
brown and soft in olive oil
Once these are done, add the shallot/onion and broad beans to a food processer and turn
on.
When these are blended together then add sherry vinegar, olive oil, milk. Don‟t add all
lemon juice at once, just some.
If it is too thick add some more milk. Add remainder of lemon juice if required.
Lightly add the cayenne pepper.
Add salt and pepper to preferred taste.

Puree

Peel and roughly chop carrot and onion.

Add the carrots to a pot of salted boiling water.
When the carrots are cooked; add the onion to a hot oiled pan and cook until soft (not
brown). When soft add the ginger and cook together.
Drain the carrots. Add the onion, ginger and butter. Puree using a kitchen hand gun.
Add salt and pepper to taste.

Salad

Heat olive oil in a pan.

Finely dice the chorizo and add to pan. When crispy add the kidney beans to the pan and
give a quick toss and take of the heat.
Drain the excess oil from the pan using kitchen paper.
Add the rocket to a bowl, then add the chorizo and kidney bean.
Add the olive oil and mix together.

13
How to serve:

Place the circle ring in

the middle of the bowl.
Fill the piping bag with
the caroot and ginger
puree and cut a hole off
at the bottom.
Pipe the puree around
the outside of the ring.
Lift the ring away
gently and you should
be left with a perfect
circle.
Place the mixed salad in
the middle of that circle.
Once they are in place
you then gently pour the
soup around the outside
of the carrot puree.
Once all of these steps
are followed you can
then serve and enjoy!

14
Vegetarian

15
Caramelised Tofu & Duck Egg with Mushroom
By Damien Travers

Caramelised Tofu

100g Tofu
50g Plain Flour
½ tsp. cayenne pepper
3 tsp. turmeric
½ tsp. ground ginger
1 tbsp. vegetable oil
100g/3½oz tofu, sliced into 2 pieces
1 tbsp. honey

Place the flour and spices into a small bowl and mix together. Dip the tofu slices in the
flour mixture.
Heat the vegetable oil in a large frying pan over a high heat. Once hot, add the tofu, and
fry for about 3 min each.
Drizzle the honey into the pan and cook the tofu for another minute on each side.

Mushroom Quinoa Duxelle

15g Button Mushroom

10g Quinoa
50ml Madeira
Salt & Pepper

Rinse the quinoa under cold running water and drain. Place into a saucepan and cover
with the 50ml of water, bring to a simmer, then cover the surface with a cartouche of
greaseproof paper. Cook over a low heat, until all of the water has been absorbed and the
quinoa is tender.
Pulse mushrooms quickly in robocoup. Sauté transfer to pot and add Madeira. Reduce.
Add quinoa when cooked and puree to bind.

Shiitake & Port Puree

100g unsalted butter

16
 100g Shiitake Mushroom
Shallots x2
50g double cream
Salt pepper
Red Food Colouring
Melt butter, and brown the chopped shallot in a pan, then add finely sliced
mushrooms.
Once lightly browned, blend them.
Add the cream and mix well.
Add colouring gradually until desired colour

Duck Egg

Cook at 63°C for 35 minutes

Cook four
to ensure success

Parsnip crumb

Blitz crumb in thermomix, use short burst to ensure the parsnip is not over done as
the will become mushy and bind.
Deep fry to golden brown, stir continuously to stop crumbs sticking
Allow to cool, add cep powder and sea salt to taste.

Garnish

1 Bunch
Tarragon
Wild
Mushroom

17
Poultry
18
Stuffed Chicken Wrapped in Bacon served with Mash, Carrot &
Parsnip Puree with a Morel Sauce.
By Avril Nestor

Makes: Two portions.

What you need:

Stuffing:

100g ricotta cheese

50g chorizo, diced
½ onion, diced
1 cloves garlic, crushed

Chicken wrapped with bacon:

1 large chicken breast, skin on

3 slices of streaky smoked bacon

Carrot and parsnip puree:

2 carrots, medium, chunks

1 parsnip, medium, chunks

Morel sauce:

10 dried morels
200ml lt chicken stock
1 clove garlic
1 shallot, large
Thyme, sprig
100ml white wine

Mash Potato:

3 potatoes, medium
50 g clarified butter
Salt, pinch
Pepper, pinch

19
Method:

Sauté off 2 shallots with thyme, parsley, button mushrooms, chorizo, garlic and leave to
cool
While cooling, slice breasts open but not fully. When mix is cool add to ricotta cheese
and mix. When mixed place inside the chicken breasts
On tinfoil, pour some olive oil and lay the bacon flat on foil. Place the stuffed breasts on
Parma ham and roll using the tin foil. When wrapped in foil, poach in boiling pated for
approx. 25-30 mins.
Peel potatoes, carrots and parsnip and place in water. Set aside for later.
In pan place morels, salt, thyme, garlic, shallots and cook for approx. 2 mins. Add in
white wine and reduce. When reduced add chicken stock and reduce again. Add double
cream and allow to simmer. While simmering, take poached chicken out of water and
place in fridge to cool.
Boil potatoes and carrot and parsnip.
When potatoes are boiled mash and add clarified butter. Keep warm.
Drain the water from the carrots and parsnip and place in a robot coupe with seasoning,
sautéed shallots and a knob of butter. Keep warm
In a very hot pan place the poached chicken just to crisp the Bacon. Ensure chicken has
reached a core temp of 70°.
Serve!

How to serve:
On large rectangle plate pipe two circles of
the mash near the center of the plate.
Slice the chicken diagonally and place flat
side down of each piece on top of the mash.
Just at the corner of the plate, pipe the puree
with height.
Spoon the morel sauce around the plate but
not over the food because this will cover up
the food on the plate.

20
Guinea Fowl Ballotine with Wild Mushroom and Chicken Mousse,
Potato Rosti, Celeriac Puree, Baby Carrots and Quail Eggs.
By Michael Mc Clafferty

Makes: Two portions

What you need:

Potato & Thyme Rosti

2 potato peeled and grated

3 sprig thyme
50mls clarified butter

Quail Eggs

6 Quail Eggs

Baby Carrots

6 Baby carrots

Celeriac Puree

½ Celeriac
30g Butter
100ml Cream

Spinach

100g spinach
10g butter

Guinea Fowl Ballotine

2 Whole Guinea Fowl Thigh Meat

21
 7Slices Pancetta

Wild Mushroom& Chicken Mousse

1 Chicken Fillet (150g)

Guinea Fowl Breasts
2 Egg Yolks
300mls Cream
10g Salt
100g Sauté Mushrooms

What to do

Wild Mushroom & Chicken Mousse

Sauté of the diced mushroom and allow to cool. Make sure all equipment is clean and
cold. Dice your chicken and blitz in a blender with the salt until smooth and your eggs
and blitz for a further minute. Remove and pass through a drum sieve and fold in the
cream slowly in an ice bath. Add your mushrooms and cold.

Guinea Fowl Ballotine

Baton out the thigh meat of the guinea fowl. Lay pancetta onto cling film and lay the
meat on top of it. Pipe a 3cm thick line of the mousse down the middle of the meat and
role and wrap tightly in the cling film and tie either side then. Cook in simmering water
for 30mins and check if cooked if not rewrap and cook for further. Bring its core temp to
72degrees.

Celeriac Puree
Peel the celeriac and cut into 12 pieces. Place in salted water with some butter and cover
and simmer for 30mins until soft. Drain off the liquid and add the cream and reduce by ½
. Remove and blitz in a thermo for 5 minutes and remove and kept warm.

Potato& Thyme Rosti

Peel and grate the rosti. Place into a towel and rinse out the starch from the potato and
place into a bowl then. Add the thyme and clarified butter and fry on a rosti pan or egg

22
 pan. Fry on both sides turning it and added butter to stop it from sticking and cook until
golden brown.

Quail eggs
Bring a sauce pan of water to the boil. Place the eggs into it and leave for 2 minutes.
Remove and place into ice water until cold and remove and peel gently. Reheat in some
butter.

Baby carrots
Peel and clean the baby carrots. Cook in boiling salted water for 4-5 minutes until a knife
pierces them easily.

Spinach
Wash and remove the stocks. Fry in a small bit of butter and season. Fry for about
10seconds in a hot pan until they go a dark green and drain off on some paper and serve.

How to serve
Using a square plate place a spoon of puree in 1 corner and 1 on either side of it half
ways between the other corners. Using the top of a spoon drag all the dots into the far
corner.
Place the rosti in the corner which the puree was pulled into
Place the dried spinach on top of the rosti
Slice the ballotine 2cms thick and give 3 slices per portion and place on top of the rosti.
Cut the carrots in ½ at a slight angle and place on the puree facing the ballotine with a
quail eggs in front of it

23
Confit Chicken with Roasted Pumpkin Potato Cake, Celeriac Puree,
Root Vegetables and Tarragon Gravy
Adapted from the Head Chef of “The Twelve Hotel” Martin O' Donnell by Vaidas Juskevicius

Makes: Four Portions

What you need:

Confit Chicken:
Four chicken breast
Four chicken thigh
2 cloves of garlic
½ bunch of sage
Olive oil
350g butter
Celeriac Puree:

1 celeriac diced 1cm by 1 cm

½ leek (use only white part) finely chopped
25g butter
50ml cream
Salt
White pepper
Roasted Pumpkin Potato Cake:
500g mash potato
85g potato flour
2 egg yolks
½ bunch of sage
½ pumpkin
1 hand full grated parmesan cheese
Salt
Pepper
Tarragon Gravy:
150ml demi glaze
75ml chicken stock
½ bunch of tarragon

Root Vegetables:
24
 1 carrots
1 parsnips
½ turnip
½ butternut squash
½ table spoon of honey

What you do:

Confit Chicken:
Marinate chicken thigh in chopped garlic with sage and olive oil for 1 hour
Place chicken breasts and marinated thighs with the butter in a tray and cling film it
Put the tray in the oven on combi steaming 65°C for one and a half hours
Remove from the oven and cool it in a blast chiller for 1 hour
To finish cooking put the chicken in a hot pan with olive oil to get some nice golden
brown colour and finished in the oven at 210°C for 10 min

Celeriac Puree:
Sweat the leeks in the butter without the colour
Add diced celeriac, season it and cook without the colour by stirring continuously so it
don‟t get burned
Add some water if needed, cook until all the diced celeriac is tender
When all celeriac is cooked add cream and allow the cream to reduce slightly for few
minutes
Blend it until all the puree is smooth in a food processor and pass it though fine sieve.
Keep warm

Roasted Pumpkin Potato Cake:

Dice the pumpkin into small cubes and finely chop the sage
Place in the tray with dash of olive oil and seasoning
Put the tray in the preheated oven at 200°C for about 18 minutes
Cool it down and mix all the ingredients together ( roasted pumpkin, mash potato, potato
flour, egg yolks, parmesan cheese, salt and pepper)
Make it round in shape and put into a preheated pan with olive oil and a little bit of butter
to get nice golden brown colour

Tarragon Gravy:
Put the demi glaze and chicken stock in the pot and reduce it down by half
Chop tarragon and put in yours reduction

25
Root Vegetables:
Carrots, turnip, parsnips and butternut squash cut into cubes
Steam in the oven for 11 minutes
Put in the pan with a little bit of butter to get some colour and when it‟s ready add a little
bit of honey to get a nice glaze

How to serve:
Put the celeriac puree in the middle of the plate
On the one side of the puree put the root vegetables and confit chicken thigh on the top
On the other side of the puree put the potato cake, carve confit chicken breast in half and
place on top of the potato cake
Pour the tarragon gravy in between the breast and thigh

26
Pork

27
Pork Belly with Caramelised Cranberry and Apple Sauce on bed of
Mash Potatoes
By Colm Bushell

Makes: 8 portions

What you need:

Pork Belly:

Pork belly 1.5kg

Onion 1
Gala Apples 2
Fennel seeds 2tbsp
White wine 500ml
Olive oil 1tbs

Caramelised cranberry and apple sause

Caster sugar 75g

Star anise 1
Cardamom pods 2
Fresh or frozen cranberries 125g
Sea salt and freshly ground pepper
Braeburm apple 1
Ruby port 60mls
Orange zest and juice 1

Mash Potatoes

Medium size potatoes 4

Cream 150ml
Butter 20g
Seasoning
Chopped parsley 20g

28
What to do:
Pork belly:

Heat oven to 220°C/Fan 200°C/gas 7. 10° C

Cut pork belly into 8 pieces and rub the skin of each piece with seasoning
Core and quarter the apples and slice the onion into thick slices
Scatter the onion and apples in a shallow roasting tin and pour over 1 tbsp olive oil.
Season and lay the pork on top of the apples and onions then sprinkle the skin with fennel
seeds and put in the oven for 30 minutes

Cranbury and apple sauce

Put the sugar into a heavy based pan with the star anise and cardamom pods and melt
over a medium heat
Allow the melted sugar to turn a rich caramel colour, then add the cranberries and a touch
of seasoning
Cook briefly until the cranberries begin to soften, then add the apples and cook for 3 to
four minutes, tossing frequently to coat the fruit in the caramel
Pour in the port, then reduce the heat slightly and stir in the orange zest and juice.
Simmer for 10 mins, allowing some of the cranberries to break down and thicken the
sauce
Remove from the heat and discard the star anise and cardamom
Keep warm

Potatoes

Boil potatoes till cooked

Mash with cream and knob of butter
Pass through sieve to remove lumps
Season with salt pepper and chopped parsley

29
Pork Belly

Once the pork has been in the oven for 30 mins take out pour the wine around the pork
and turn oven down to 180C/Fan 160C/gas 4
Cook for further 40 mins or until the pork is tender.
After the 40 mins if the pork has not crackled as much as you like place under grill
Rest for 10 mins

How to serve:
Place a quenelle of potatoes in the centre of the plate
Place the pork at an angle on top of the potatoes
Cut the apple quarters into a fan shape and place beside the pork
Then place a quenelle of the cranberry and apple sauce on the plate the opposite side
of the pork than the apple

30
Lamb
31
Braised Lamb shanks with roasted honey Vegetables, vegetable
couscous and chocolate sauce
By Nicolle Corrigan

Makes: Four Portions

What you need:

Lamb shanks:

4 lamb shanks
50g butter
3 sage leaves (roughly chopped)
1 onion cut in half
1 carrot cut in half
1 tomato cut in half
2 cloves of garlic finely chopped
10 ml olive oil
Roast honey vegetables

Half red pepper cut into batons

Half courgette cut into batons
1 carrots cut into batons
4 cherry tomatoes left whole
50ml honey
10g paprika
50ml olive oil
Salt and black pepper
Vegetable couscous

100g couscous
1 carrot finely diced
Half courgette finely diced
Half red pepper finely diced
Fresh mint finely chopped
Salt pepper
Olive oil to drizzle

32
Chocolate sauce

Half cooking liquor from braising

15g chocolate
Fresh mint finely chopped

What you do:

Lamb shanks

Seal the shanks in a hot pain with olive oil and seasoning until they are equally browned
on each side. Remove from pan and put to the side
In bowl mash butter, chopped sage leaves and garlic.
Add to the pan on a high heat and add the vegetables. Add the tomato and garlic. Leave
to brown in the butter
Transfer to a heated casserole dish and add the shanks. Add the white wine and cover
tightly with a lid.
Cook at 180 degrees Celsius for 2.5 to 3 hours or until tender.

Roasted Honey vegetables

In a roasting tray cover the bottom in olive oil and add the vegetables.
Season with salt, pepper and paprika cover the vegetables in honey and place in oven at
200 degrees Celsius for about 30-40 minutes or until soft.

Vegetable couscous

Put the couscous into a bowl and add enough boiling water just to cover. Cover the bowl
with cling film and leave for 10 mins.
In a pot bring salted water to the boil add the dice of vegetables and leave for 1 minute.
Remove the veg from the water and put into a bowl of ice water.
Remove the cling film from the couscous and stir using a fork to break it up
Add the vegetables to the couscous stirring in using the fork.
Chocolate sauce

Take the lamb from the oven and remove from the cooking liquor. Wrap in tin foil and let
it rest to the side.
Transfer the liquor to a pot and leave over a high heat until it reduces by two-thirds

33
 When it has reduced and come to a coating consistency take off the heat and whisk in the
chocolate until all the chocolate has melted in.

How to serve:
For the presentation use a rectangle plate.
Press the couscous into a
round mould to shape it
for the plate.
Serve the roast vegetable
batons in a criss-cross
pattern diagonally across
the middle of the plate
Spoon some of the sauce
onto the opposite corner
of the plate and sit the
shank into the sauce
Use the cherry roasted
cherry tomatoes to
decorate the plate and
garnish the couscous and
a cherry tomato with a
fresh sprig of mint.
Sprinkle some chopped
mint over the lamb and into the sauce

34
Beef
35
Fillet of Beef Topped with a Gratin of Wild Mushrooms Served with
a Fondant Potato, Herb Scented Parsnip Puree and Red Wine
Pepper Sauce.
Adapted from Gordon Ramsay‟s Secrets by Evelyn Mc Fadden

Makes: Two Portions

What you need:

Fillet of Beef Topped with a Gratin of Wild Mushrooms

1 shallot, finely chopped

1 garlic clove, crushed
4-tablespoon olive oil
100g wild mushrooms (ceps , girolles, blewits, morels), trimmed and finely chopped.
100g chestnut mushrooms, chopped
2 tablespoons white wine
1 tablespoon each finely chopped parsley, chervil and chives
4 tablespoons double cream
1 large egg yolk
2 fillet steaks, 180g each and 4cm high.
2 teaspoons freshly grated Parmesan cheese
Sea salt and freshly ground black pepper

Fondant Potato

2 large potatoes
75g butter
Chopped thyme
100ml of chicken stock

Parsnip puree

100g peeled and chopped parsnip

150ml milk

36
 1 bay leaf
1 sprig of thyme
Sea salt and freshly ground white pepper
Red wine and pepper sauce

100ml Merlot red wine

10 Crushed black and pink pepper corns
30ml of Brandy
50ml of double cream

What you do:

Fillet of Beef Topped with a Gratin of Wild Mushrooms

Trim and slice all mushrooms

Gently sauté the shallot and garlic in 1 tbls olive oil until softened
Add 2tbls of oil and sauté the mushrooms over high heat, stirring frequently, for 6-7 mins
until browned and cooked
Add the wine and simmer until reduced
Place mushrooms in a bowl and add the chopped herbs
Allow to cool
Whip the cream until softly stiff
Then fold into the mushrooms
Whisk the egg yolk and fold into the mix. Cover and chill.
Coat the steaks in the remaining olive oil and season them.
Heat a non-stick frying pan until hot
Cook the steaks for about 2-3mins, turning them to sear all over. Remove from the pan
season and rest the on a baking tray
Heat oven to 2200C. Just before service pile the mushroom mix on top of the steaks and
dust with Parmesan
Cook uncovered for 5-7 mins until the topping is bubbling and golden

Fondant Potato

Peel potatoes and shape in to cylinder shape about 2-3cm tall and 2-3 wide, turn tops and
bottoms

37
 Heat a sauté pan and melt butter then add the chopped thyme. Add potatoes and coat
continually until potatoes have a golden colour
Place potatoes service side up on pan and add stock, place in a oven at 2000C until crisp
on outside and cooked through
Check this by using a toothpick at the underside of the potatoes. Brush with clarified
butter before service

Parsnip puree

Place milk and herbs in a pot add the chopped parsnip and boil until tender
Remove the herbs and strain of milk and keep milk to one side
Blend the parsnip and add a little milk to make a smooth and silky texture. Season and
serve piping hot

Red wine and pepper sc

Place crushed peppercorns in a very hot and dry pan.

Add the wine and brandy and simmer down until nearly dry
Turn down heat and add cream, simmer until sauce consistency.

How to serve:
Pour a tablespoon of sauce
into centre of a large white
plate (Heat plate first)
Place steak on top of sauce,
ensure that there is a full rim
of sauce under steak
Place a butter brushed
fondant potato either side of
steak
Place a cornel of parsnip
puree either side of the steak,
each 3cm away from potatoes
Add some spring veg‟ for
colour. E.g. baby carrots

38
Game
39
Pan Fried loin of Venison with Pomme fondant, Beetroot and Apple
pureé Parsnip game chips and a Sloe Gin jus
By David Cunningham

Makes: Four Portions

What you need

Loin of Venison

4x 160g portions of loin of venison

75ml Rapeseed oil
1 tbsp Soya Sauce
3tbsp Red wine
1tsp Brown Sugar
75g Butter (for Cooking)
Salt & Cracked Black Pepper

What you do:

Marinade the venison in the red wine soya and oil mix (2 hours min, overnight if possible)

To cook heat a heavy pan add a little oil, Drain off and seal the venison in the pan once sealed
add the butter and allow to froth, tip the pan and with a spoon scoop the butter over the meat then
reduce the heat a little and cover with a butter paper, removing to turn once for even cooking.
Recommended Med-Rare (3-4 mins either side) Med (4-5 mins each side) any more than this
will dry the meat out far too much as there is virtually no fat on venison to retain the moisture.

Pomme Fondant

2x Large baking potatoes

50ml Rapeseed oil
75g Butter
300ml Veal/Chicken stock
Sprig Thyme & Rosemary
2 Cloves Garlic
Salt and Pepper

40
What to do:
Peel the potatoes and with a ring cutter cut out a nice round
Heat a heavy pan with the oil add the butter and mix well, Place in the potatoes and seal on one
side season and turn, now add the stock and place on high heat, add the garlic rosemary and
thyme cover with a butter paper and place in the oven for 10-15 mins or until cooked through

Beetroot and Apple Pureé

350g Beetroot (Cooked peeled and Diced)
100g Apple (peeled and diced)
75ml Apple Juice Not From Concentrate
100ml Cream

What you do:

Heat the apple and beetroot in the apple juice with a lid on, once hot remove the lid and cook
until the apple juice is almost dry and the apple starts to break down then add the cream and heat
and reduce slightly to get the colours mixing, puree in the food processor until smooth and
season.

Sloe gin Jus

4-6 Sloe Berries
25g Butter
½ Finely diced Shallot
3-5 Black Peppercorns
75ml Sloe gin
1tbsp Balsamic Vinegar
600ml Venison/Veal stock
20g Finely Grated dark chocolate (optional)

What you Do:

Sweat Sloe berries shallots and peppercorns in the butter, add the sloe gin (if you have the room
flame up to burn the alcohol and give that nice flambéed taste) reduce to a syrup, to counteract
the sweetness of the sloe gin add the balsamic vinegar reduce a little then add half the venison
stock and reduce by 2/3‟s, add the rest and reduce to a coating consistency, (optional at the end
whisk in the grated chocolate to give the sauce colour and sheen IMPORTANT: the sauce cannot
be reheated once the choc has been added.)

41
Parsnip Game Chips
Parsnip
Salt & White Pepper

What you do:

Here a mandolin is really necessary to attempt this with a knife is quite difficult and potentially
dangerous as you have to cut from the centre along the length of the vegetable, another possible
method is to cut a very thin slice on the circular part of the parsnip.
The chips are drained on some paper and then deep fried until crispy and brown seasoned with
salt and excess fat drained off.

How to serve:
My advice would be to cook the sauce and purée first as these can be held hot or reheated
easily for serving.
The Game Chips can also be cooked in advance and held uncovered
Next start the Potatoes and once they are in the oven start on the venison and in that way
they should both finished at about the same time
Remove the venison from the pan and allow to rest for 3-5 mins while this is resting
continue with the rest of the plate
Beetroot and Apple purée take a heaped spoon
and put it on the centre of the plate and with
the back of the spoon drag it back in a comma
shape
Place the fondant potato at the fat end of the
purée, carve the venison and place in the space
inside the purée
Stick the game chips into the purée and rest
them off the fondant and garnish with a little
chervil, or to give it that real fine dining
restaurant plate with some deep red or purple
micro herbs
Then nappe a circle of the sauce around the
border of the dish and just on the edge of the
meat. (Do Not put the sauce directly over the
meat it will ruin the natural vibrant colour of
the meat.)

42
Wild Irish Duck, Plum Paste, Parsnip Chips, Cracked Hazelnuts,
Lardons, Sprout Leaves, Clove & Orange Bread Sauce, Black
pudding cigar.
Adapted from Seamus Commons by Garry O‟Malley

Makes: Two Portions.

What you need:

1 Whole Mallard Duck,
Orange & Clove Bread Sauce.
200ml milk,
200ml cream,
1 bay leaf,
5 cloves,
2 oranges,
200g bread crumbs.

Plum Paste
400g plum,
1 star anise,
100g sugar,
200ml port.

Hazelnut, Sprout and Lardons

200g hazelnuts,
240g smoked bacon,
200g sprout leaves,
40ml hazelnut oil,

Parsnip Chips
2 parsnip,
100ml Malt vinegar,

Black Pudding Cigars

200g Black pudding,
Spring roll pastry 2 sheets.

43
What you do:

For the Duck:

Remove the legs off the bird and set aside.
Remove wish bone, trim the carcass.
Leave the breast on the carcass.

Parsnip Chip:
Peel the parsnip. Trim top and bottom. Slice thinly on the mandolin.
Deep fry at 140˚Celsius until golden brown.
Place on a paper towel.
Reduce the malt vinegar down to a third. Spread on a silicone mat and place into
dehydrator. Leave until solid and blitz to a powder.
Season chips with this.

Plum Paste:
Peel, core and chop plum.
Sweat on a low heat adding port and sugar.
Cover with a cartouche. Cook until port is reduced, mixing occasionally.
Colour will slowly change. Blitz until smooth.

Hazelnuts:
Toss hazelnuts in oil to prevent drying out.
Toast in an oven until golden brown at a low temperature 150˚Celsius, cool. Crack
hazelnuts.

Smoked Bacon:
Trim bacon, cut into lardons. Crisp on a hot pan. Drain off excess oil.
Sprouts:
Wash and trim sprout, blanch for 4 minutes in boiling salt water.
Refresh in ice water, drain. Peel off leaves.

44
Orange & Clove Bread Sauce:
Infuse the cloves and orange zest into 200ml milk and 200ml cream.
Add a bay leaf for extra flavour.
Bring to boil and allow infusing off the heat for 1 hour. Strain off.
Bring to boil and mix in the bread crumbs until consistency achieved.
Season reheat for service.

Black Pudding Cigar:

Fry off black pudding with some shallots, garlic and thyme.
Blitz‟s in the thermo mixer for 30 seconds.
Lay out a sheet of spring roll pastry, pipe a line of black pudding along the bottom of it.
Seal with corn flour and water roll up the spring roll paper until black pudding is covered.
Trim the ends.

To Finish:
Seal the crown and seal the sausage. Place into the oven for 10 minutes for medium at
180˚Celsius. Rest the duck.
Reheat bread sauce.
On a hot pan caramelise the
sprout leaves with the smoked
bacon.
Deep fry the black pudding
cigar.
Place the bread sauce as a base
in the middle of the plate.
Put 5 dots of Plum paste around
the plate. Remove the duck off
the crown and slice. Fan out
over the bread sauce.
Place crack hazelnuts sprout
leaves and smoke bacon around
the plate.

45
Fish & Shellfish

46
Roasted Red Snapper, Along With Smoked Bacon With A Leak
And Cream Sauce, With Fresh Asparagus, Turned Carrots, Served
On A Bed Of Grain Mustard Mash
By Sean Berry

Makes: Two Portions

What you need:

Grain Mustard Mash

300g of peeled potatoes

5g of whole grain mustard
100ml of fresh cream
Pinch of salt
Pinch of Pepper

Red Snapper

Two 200g of Red Snapper fillets

Pinch of Salt
Pinch of Pepper
5g olive oil
Lemon juice

Leek and Parsley Cream Sauce

150ml of fresh cream

5gof Parsley
5g of leak finely chopped
10g of garlic butter
50ml fish stock
Pinch of salt
Pinch of Pepper
100ml white wine
Bacon:

50g smoked bacon

47
Turned Carrots

One large Carrots

Asparagus

One bunch of fresh Asparagus

What you do:
Whole Grain Mash: Boil potatoes till firmly cooked, Mash and add in your cream, salt,
pepper and whole grain mustard.

Red Snapper: Sear the fish with a sharp knife on skin side and then season, Heat up pan
add olive oil, place the fish on the hot pan and crisp up the skin till golden brown colour,
then remove fish from pan and place it in the oven until it just cooks to 65degrees.

Leek and Parsley Sauce: sauté off leak in garlic butter, add in white wine and fish stock
and let it reduce by half, then add in cream and let reduce also, finish with seasoning

Smoked bacon: slice the rasher and batton it out, cut it 1cmx1cm shape and sauté off in
the frying pan

Turned Carrots: Peel the carrot, slice into 4, then turn the pieces of carrots into barrel
shapes, blanch and refresh( put into boiling water for approximately 4minutes the
straight into ice cold water) until al dente

Asparagus: Blanch and refresh (put into boiling water for approximately 2 minutes then
straight into ice cold water) until al dente

How to Serve:

Pipe out mash in a snake form right

into the centre of the hot plate
Place fish half way on your mash
neatly
Neatly add carrots standing up in
line with same distance apart
Add in asparagus criss-crossing each
other laying on the mash
Then finally create four straight lines
of the sauce on the bottom of the plate

48
Hazelnut Butter Grilled Scallops with Salad.
Adopted from BBC Food Program (Chef James Martin) and Glenlo Abbey Hotel by Joseph Kanyi

Makes: Two Portions

What you need:

Scallops
1tsp olive oil
1shallot, peeled, finely sliced
75g butter, softened
½ lemon, zest only
1 tbsp finely chopped fresh chives
45g hazelnut, finely chopped
salt and freshly ground black pepper
6 large scallops, cleaned

Salad
½ tbsp wholegrain mustard
½ tbsp white wine vinegar
1 ½ tbsp olive oil
1 little gem lettuce, leaves separated
2 cherry tomatoes
rocket leaves

What you do:

Scallops

Heat the olive oil in a pan until warm, add shallot and sauté but not coloured.
Place butter into a bowl; add the cooked shallot, and all the scallops ingredients listed
above, except the scallops.
Mix it all and season to taste with salt and pepper.
Place the scallops on a grilling tray, top each with a teaspoon of hazelnut butter.
Place under the grill with tomatoes for 3 to 4 minutes.
Remove from grill and set aside to rest for one minute.

49
Salad

Whisk the mustard, vinegar and oil together in a bowl

Place the lettuce and rocket leaves into a bowl, drizzle over the dressing and stir to coat.

How to serve:

Place three scallops onto each of 2 serving plates and serve with a pile of salad garnished with
one grilled cherry tomato

50
Pan Fried Scallops, Black Pudding Hash, Pancetta, Butternut
Squash Puree, Hazelnut Dust and Blood Orange Segments and
Foam
By Colin Clarke

Makes: Two Portions

What you need:

General

6 Cleaned Scallops, 3 per person,

2 slices of pancetta
5 ml rape seed oil
10g butter diced

Black Pudding Hash

200g Good quality black pudding, diced or crumbled

1 Shallot
75g Finely diced celery
75g Finely diced carrot
75g Finely diced potato
Leaves from a sprig of thyme
50g Butter

Butter nut squash Puree

Half a medium butternut squash, peeled, deseeded and diced

1 Shallot roughly chopped
1clove of garlic chopped
50ml of double cream
200 g of unsalted butter diced
Half of a whole nutmeg, grated.

Hazel nut Dust

50g Whole hazel nuts.

51
Blood orange foam

75g Blood orange juice

50g of stock Syrup (50% water and 50% Sugar)
125g Water
2g Soya Lecithin
5 Blood orange segments

What you do:

Butternut squash Puree
Place the diced butternut squash in a sauce pan with the roughly chopped shallot, roughly
chopped garlic and cook on a low heat until soft.
In a blender, blend the cooked squash until silky smooth.
Add the nutmeg, cream and salt and pepper to taste. Leave to one side

Black pudding hash

In a large frying pan, fry the potato, carrot, shallot and celery until nearly cooked.
Add the black pudding and thyme and just cook.
Season with salt and pepper to taste.

Hazelnut dust
Roast the hazelnuts at 180°C for 10 minutes
Wrap the cooled hazelnuts in a clean dish cloth and rub to remove the skin
Blitz the nuts in a blender until fine in texture

Blood Orange foam

Combine all the ingredients in a bowl and blend with a hand blender
Allow the foam to set for two minutes before use
When required blend the mix again with the hand blender to create a foam

Scallops and Pancetta

Cook the pancetta under a grill or in a oven until golden brown
Heat a frying pan until it is hot
52
 Add the rapeseed oil
Fry the scallops in the oil for one minute then turn the scallops over and remove from the
heat, cook one more minute
Add a little butter and spoon over the scallops when melted

How to serve:
On a square plate and using a square mould slightly larger than your scallop, mould the
black pudding hash in three squares in a diagonal from one corner to the opposite corner
of the plate.

On one side of the line of

black pudding place two table
spoons of the puree and drag a
spoon through it from one end
of the plate to the other

Place the blood orange

segments in a fan shape on the
other side.

Place a scallop on each square

of black pudding

Cut the pancetta into six

diamond shaped pieces and
lean one piece against each
scallop.

Spoon on a little foam to each

scallop top

Dust the plate with the

hazelnut dust.

53
Desserts

54
Lemon Tart with Lemon Posset and Vanilla Ice-cream in Tuile
Basket
By Thomas Ryan

Makes: Eight Portions

What you need:

Lemon Tart (pastry)

175g plain flour

100g butter
25g caster sugar
1 egg

Lemon Tart (filling)

3 eggs
125g caster sugar
Juice and zest of 2 lemons
100ml double cream

Vanilla Ice-Cream
500ml milk
3 vanilla pods
140g caster sugar
5 egg yolks
150ml double cream

Tuile basket
2 egg whites
100g caster sugar
50g plain flour
40g finely shredded almonds
40g melted butter

55
Lemon Posset
Zest of 2 lemons
112ml lemon juice
425ml double cream
125g caster sugar

Lemon Posset (topping)

3 stalks of rhubarb
3 victoria plums
A handful of blackberries and raspberries
50g diced butter
150g caster sugar
2 cinnamon sticks
6 star anise
2 vanilla pods, split lengthways
3-4 tbs dark rum

What you do:

Lemon Tart (pastry)
Sieve flour, sugar & salt together into bowl
Rub in the butter
Add the egg and mix to make the pastry
Wrap the pastry in Clingfilm and leave to rest in fridge for 30min
Brush inside of mould with melted butter and dust with flour
Roll out pastry thinly, place over mould, gently press pastry into mould and trim off
excess pastry
Leave to rest in fridge for 30min
Put some Clingfilm over the pastry and fill the mould with baking beans (uncooked rice)
Bake in oven for 6-7min @ 190 degrees
Remove cling film and baking beans, return pastry to oven for 6-7min
Add lemon filling and bake @ 160 degrees for 20-25min until filling no longer wobbles
when shaking

Lemon Tart (filling)

In a mixer combine egg yolks and sugar on lowest speed until pale & creamy

56
 Add in lemon juice and zest let mix for 1-2min
Add cream and mix for 1-2min
Skim off any bubbles and froth
Pour mixture into pastry filling to the top

Vanilla Ice-Cream
Whisk egg yolks and sugar together
Heat milk and cream together in thick bottom pan
Cut vanilla pods lengthways and scrape out seeds
Add vanilla pods and seeds to the cream and milk
Add heated milk and cream to egg mixture, mix using wooden spoon
Return mixture to a clean thick bottom pan
Stir continually scraping edge and bottom to ensure mixture does not scramble
Cook to 82 degrees
Once cooked to 82 degrees allow mixture to cool
When cooled use an ice-cream machine to freeze and churn mixture

Lemon posset (base)

Zest and juice the lemons
In a saucepan mix the cream, sugar and lemon zest, until sugar has dissolved
Bring mixture to the boil and then simmer for 2-3min
Remove saucepan from heat and add lemon juice and mix
Pass mixture through a sieve into a jug
Pure mixture in equal amounts into shot glasses and allow to cool
When cool cover top with Clingfilm and allow to set in fridge for at least 3hrs but
overnight is best

Lemon posset (topping)

Cut rhubarb into 1cm pieces
Halve and stone plums, cut halves into quarters, cut each quarter into 4
Dice the butter and melt in thick bottom pan over a medium heat till foaming
Add rhubarb and plum, sauté for about 4-5 min until they start to soften
Add blackberries, raspberries, sugar, cinnamon sticks, star anise and vanilla pods
Mix and cook for 2-3min
Add the rum and cook for 7-8min

57
 Remove the vanilla pods, cinnamon sticks and star anise
Place a spoon or two on top of the possat while still warm

Tuile Basket
Sift flour and salt together
Combine egg whites and sugar
Add the flour to egg whites and mix
Add melted butter and shredded almonds
Mix to form a paste
On a clear plastic sheet cut the shape of your basket, place the plastic sheet on a silicon
mat and thinly spread out the mixture
Bake in the oven at 190 degrees for 5 min
Allow to cool slightly and then shape your basket by placing it on the base on of an
upside down glass

How to serve:
Serve the lemon posset chilled and the topping warm
Lightly dust the top of the lemon tart with icing sugar and caramelise with blow torch
Place a generous scoop of the ice-cream in the tuile basket
Can be plated up like as seen in the photograph or you can experiment with the design of
the plate until find a design that u like and works for you.

58
Caramelized Upside down Pear Cake with Lemon Grass Ice Cream,
Mascarpone Cream and pear Compote
Adapted from Amy Felder, Savoury Sweets Cook book and Rachel Allen, Cake Cookbook

by Sithembiso Khumalo

Makes: Four Portions

Lemon Grass Ice Cream

75g granulated sugar

50g honey
1 teaspoon lemon juice
1 vanilla pod
25g pasteurized egg whites
25g pasteurized egg yolks
300ml milk
3 lemon grass sticks

Caramel Pears

25g Butter
25g caster sugar
205 grams sliced tinned pears

Cake mix

100g plain flour

5g baking powder
2.5g bicarbonate of soda
1g salt
60g caster sugar
1 egg
100ml buttermilk
37.5ml sunflower oil
Big pinch of saffron

59
Light Almond Biscuit

75g almond powder

75g icing sugar
40g egg yolks
65g eggs
62.5g flour
115g egg whites
50g sugar

Peach and Vanilla Compote

240g tinned peaches

70g sugar
Half vanilla pod

Light Mascarpone Cream

100g mascarpone
50g caster sugar
15g water
27.5g egg yolks
100g whipped cream

Method of preparation
Lemon Grass Ice Cream

Chop lemon grass sticks and infuse them in milk overnight

Mix honey, lemon juice, scrapped vanilla pod and half the sugar
Whisk the mixture together and bring to the boil
Pour the hot mixture into the egg yolk and mix until the mixture cools
Whisk sugar and egg white until stiff
Strain the lemon grass from the milk and add in the sugar and yolk mixture.
Fold in egg whites
Churn into the ice cream maker
Cover and store in a freezer

60
Caramel Peaches

Melt butter in a frying pan over medium heat

Sprinkle 25g of caster sugar over the melted butter
Cook for one and a half minutes stirring at regular intervals until golden brown
Remove from heat and lay out the peach slices in a neat pattern.

Cake

Sift flour, bicarbonate of soda and baking powder into a bowl

Add caster sugar and mix
Whisk eggs, buttermilk, sunflower oil and saffron in a separate bowl
Make a well in the center of the dry ingredients
Pour the buttermilk mixture and whisk gently until a soft batter is formed.
Pour the batter evenly over the layered peaches
Bake for 15 to twenty minutes at 180 degrees Celsius until cooked.
Insert a skewer into the center of the cake to check if it is cooked.
Allow to cool for five minutes before turning it out.

Light Almond Biscuit

Whisk almond powder, half the icing sugar, egg yolks and eggs until light and airy.
Whisk the egg whites with the other half of the icing sugar until stiffened.
Add flour to the first mixture and mix gently.
Fold in the egg whites.
Spread on a silipat mat and bake for 10 to twelve minutes at 180 degrees Celsius.

Pear and Vanilla Compote

Heat sugar and water in a saucepan and then add in the pears.
Add the vanilla pod into the sugar and pear mix to obtain smooth compote.
Remove vanilla pod and scrape the seeds into the sugar and pear mix.

Light Mascarpone Cream

Leave the mascarpone at room temperature for at least one hour.

Boil water and sugar and then pour the mix over the egg yolks
Place the bowl of egg yolks au ban Marie and beat briskly to form a bomb mixture at 85
degrees Celsius.
Whisk the bomb mixture in an electric mixture until cold.
Add whipped cream to the bomb mixture to loosen it.
61
How to serve
Place the upside down cake facing up
In a short glass place a layer of the almond
biscuit at the bottom
Then a layer of the pear compote
Then a layer of the Mascarpone cream and
finish with a few thin slices of pear.
Sprinkle a few pistachio nuts to garnish the
short glass.
Garnish the plate with a line of the
compote mixed with berries.
In the end spoon a scoop of lemon grass ice
cream on the side.

62
Pineapple Crème Brulee with Kiwi and Ginger Sorbet, Ginger
Cookie, Banana Lime and Pineapple Salsa and Lime Macaroons
Adapted from oblems recipe for ginger bread men, Ice–cream and iced desserts by Joanna Farrow & Sara
Lewis and Mary Reid by Emma Morrison

Makes: Four Portions

What you need:

Pineapple Crème Brulee

3 egg yolks
50g sugar
300ml cream
1 vanilla pod
100g diced pineapple
50ml kirsch
3 teaspoons of Demerara sugar

Kiwi and Ginger Sorbet

112g fresh root ginger grated

115g castor sugar
225ml water
3 kiwi

Ginger Cookies

62g cream flour

20g butter
20g brown sugar
¼ bicarbonate soda
20 golden syrup
1 egg
¼ tsp. ground ginger
¼ tsp. ground cinnamon

63
Banana, Pineapple Lime Salsa

60g banana
60g pineapple
1 lime

Lime Macaroon

30g ground almonds

48g icing sugar
27g egg white
12g sugar
A pinch of green colouring
½ tsp. lime juice

What you do:

Pineapple Crème Brulee:

Preheat the oven to 130° C

Pour the cream and milk into a small saucepan and slit the vanilla pod in half lengthways.
Scrape out the seeds and put the pod and the seeds into the pan with the cream. Bring to
the boil over a medium-low heat
In a small saucepan melt butter, 1 tablespoons brown sugar, and kirsch over moderate
heat, stirring, 1 minute. Add pineapple, stirring to coat, and cook mixture 1 minute
Put the yolks and caster sugar into a bowl and whisk until combined. When the cream
begins to boil, remove the vanilla pod and then pour the cream slowly on the egg yolk,
stirring constantly
Divide the caramelized pineapple in the ramekins
Divide the egg mixture between the ramekins Place in bain-marie and put in a pre-heated
oven at 150C Bake for about 60 minutes until the custard is set, should have a slight
wobbly.
Cool and chill until cold
Scatter the tops of the cold brulee with demerara sugar, and use a blowtorch to caramelise
the top.

64
Lime Macaroon filled with Pineapple Cream Chantilly

Sieve icing sugar and ground almonds together 3 times

Whip together the egg whites and castor to stiff peaks
Add colouring and lime juice
Fold in the almond and icing mixture
Pipe in 3cm circle
Bake at 160°C 8-10 min
Whip the cream icing sugar and pineapple puree
Allow macaroon to cool sandwich together between the pineapple Chantilly

Ginger Cookies

Cream the sugar and butter together until the mixture is light and fluffy
Add bicarbonate of soda, the egg and golden syrup. Stir well until well combined.
Sieve the flour and spices, and to mixture
Beat until mixture
Knead into a firm dough
Wrap the dough in Clingfilm and place into the fridge to chill for at least 30 minutes
Roll dough out so that it is roughly 2mm thick. Cut using a small scone cutter.
Place on a trays
Bake at180°C for 10-12.
Remove from baking tray immediately and place on wire tray to cool

Kiwi and Ginger Sorbet

Place the sugar and water in saucepan put on gentle heat until sugar dissolve add ginger
and cook for 1 min, strain and chill.
Peel and blend the kiwi, sieve through a conical strainer to remove seeds
Combine with the ginger syrup
Place in an ice-cream machine and churned or put in the freezer to freeze

65
Banana and pineapple salsa
Zest and juice the lime
Finally dice banana and pineapple half cm
Combine all ingredient

How to serve
On a black slated plate, on the top left place a
cookie on top put quenelle of sorbet
Put the salsa in a small the ramekin and place top
the right of the sorbet
On the botton left place 2 macaroons sitting
upright
Sit the Crème Brulee on the right of the
macaroons

66
Strawberry Mousse with Jaconde sponge served with sorbet and
Lime Glass Verrine
Adapted from Verrines et Petites Gateaux By Stephanie Glacier and Gaetano Paris and Neven
McGuire The MacNean Restaurant Cookbook By Evelyn Daire

Makes: 4 portions

What you need:

Strawberry mousse

250mls strawberry puree

100g castor sugar
250mls whipped cream
12g gelatine

Cigarette Pastry
100g icing sugar
100g flour
100g butter
100g egg whites
Red food colouring

Jaconde Sponge
125g wholes eggs
88g icing sugar
88g almond ground
25g flour
20g butter
162g egg white
40g sugar

Strawberry Gel

2.5g agar agar

250mls strawberry coulis

67
Strawberry Sorbet

100g caster sugar

100ml strawberry coulis
200ml of water

Glass Verrine

Lady finger sponge Biscuit

Lime fromage frais cream

250g fromage frais

30g lime juice
80g sugar
250g whipped cream

Jellified Strawberry puree

300g strawberry puree

60g sugar
5g leaf gelatine

What you do:

Strawberry mousse

Boil together sugar and puree.

Add 12g soaked gelatine, when cold and semi set add in 250mls semi whipped cream.
Pipe into Jaconde sponge which has been wrapped in a circular mould to shape.

Strawberry Sorbet

Boil sugar and water until dissolved. Add puree cool completely add to ice-cream
machine.
Leave sorbet in ice-cream machine for approx. 30 minutes. Take out and freeze until
ready to use. This can be made in advance to make sure it stays set. A week in advance
makes it easier to work with.

68
Lime fromage frais cream

Whisk the fromage frais, the sugar and the lime juice, and then add the whipped cream
gently.

Jellyfied Strawberry puree

Mix the strawberry puree with sugar add the melted gelatine

Cigarette Pastry
Cream the sifted icing sugar and the softened butter.
Add the egg whites little by little and finally the sifted flour add red colouring for
different effect. Take off kitchen aid fold in colouring put on slip mat design and freeze.

Jaconde Sponge
Whip the mixture of icing sugar, almonds, eggs, and flour.

Add the melted butter and finally the egg whites whipped to a firm snow with the sugar.
The mixture will fall a little in the course of coming together.

Slip mats covered with cigarette pastry spread the mixture over the slip mat bake at 220
degrees for 7-8 mins.

How to serve:

Strawberry mousse

Mousse is to be served in Jaconde sponge or mould and pressed out.

Strawberry Sorbet

Sorbet in the middle of the plate between the two components on some tempered
chocolate to hold in place or shortbread biscuit. Alternatively the sorbet could go on the
mousse.

69
Shot glass

To assemble the shot glass use the jellifed strawberry puree and a pastry brush to coat the
inside of the glass on the bottom and on one side. Place in the blast chiller to set. Cut the
lady finger sponge biscuits bases and place one of the bottom of each verrine. Using a
piping bag garnish one side of each verrine with the lime fromage frais cream then
decorate with strawberries and a sprig of mint or even a glaze.

Strawberry Gel

Two to three dots of the strawberry gel piped on the side of the plate.

70
Cranberry and Walnut Tart with Orange and Cardamom Ice
Cream and Tropical Verrines.
Adapted from Catherine Atkinson, Homemade pies and Verrines et Petites Gateaux By Stephanie Glacier
and Gaetano Paris by Gloria Bennin

Makes: Two Portions

Cranberry and Walnut Tart

What you need:

200g flour
125g Butter
50g sugar
1 egg.
Fillings

20g butter
50g caster sugar
25g light soft brown sugar
25g dark soft brown sugar
90g golden syrup
teaspoon vanilla essence
Pinch of salt
2 whole eggs
1 egg yolk
50g cleaned walnuts, scraped and lightly chopped (½ or ¼)
50g fresh cranberries.

Compote:

40g Sugar.
50g Cranberry.
40g Orange juice.
2tsp Jelly strawberry.

What you do:

Rub the fat, or butter into the flour until no lumps are left.

71
 Make a bay and in this place the liquid (egg) and the sugar. These maybe previously
dissolved in the liquid.
Mix ingredients to a smooth paste, then wrap in a cling film and place in fridge to relax.
Pre-heat the oven 200°C, line the pastry cases with the sweet pastry, greaseproof paper
and baking beans or rice. Bake blind in the pre-heated oven for 20min. Remove from the
oven and leave to cool. Turn the oven down to 160°C.
Melt the butter in a saucepan, allowing it to reach a nut-brown stage. Mix together the
caster sugar, light and dark soft brown sugar and golden syrup. This can now be stirred
into the nut-brown butter off the heat.
The vanilla, salt, whole eggs and yolk can now also be added. Allow the mix to cool.
Once cooled, spoon into the tart cases. Mix together the chopped walnuts and the
cranberries and sprinkle over the tart. Bake in the pre-heated oven for 40-45mins. Leave
to rest before removing from the flan ring or tartlets.
To make the compote, place the cranberries, orange juice and sugar in a saucepan and
bring to simmer. Lift the cranberries from the pan.
Add the jelly to the liquor and bring to simmer. The consistency needs to be syrup: the
juice sauce can be reduced or more jelly added to achieve this. Allow to cool slightly
before mixing with the cranberries.
Orange and Cardamom Ice Cream

What you need:

300ml double cream
300ml milk
vanilla pod
6 egg yolks
175g caster sugar
Orange zest

Orange Sponge Biscuit

2 eggs
25g ground almonds
1/2tsp zest of orange
35g sugar
25g flour
1sp butter

72
What you do:
Mix together the cream and milk in a pan, split vanilla pod lengthways and scrape the
inside into the milk and cream, then add the scraped pod, orange zest and cardamom
seeds.
Bring to boil. Beat the egg yolks and sugar together; pour on the milk and cream stirring
all until blended, bring it back on heat at 820C. Then let it cool, when cooled the mix is
ready to be churned in the ice-maker.
Sift flour and ground almonds together, separate egg white from the egg yolks and whisk
the whites with half of the sugar until soft peaks form add the rest of the sugar whisk until
very stiff.
Add the yolks and orange zest into a bowl beat until the mixture forms a ribbon.
Mixing the yolks and the whites, using a spatula, gently fold in the whites and then
gradually adding the mixture of flour and almond and stirring continuously.
Stop stirring as soon as the flour is completely amalgamated. .
Lay the mixture on a silicon paper and bake for 15min. Allow to cool. Using a star cutter
to cut the sponge into stars or your desire shapes.
TROPICAL VERRINES

What you need:

Coconut Cream

250g crème patissiere

250g coconut puree
250g whipped cream
Creme Patissiere

500ml milk
100g egg yolks
125g sugar
30g corn starch
45g butter
Vanilla pod.

Jellyfied Mango & Passion fruit puree

240g mango puree

60g passion fruit puree
60g sugar
6g leaf gelatine

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Coconut Dacquoise

250g icing sugar

50g almond powder
200g grated coconut
300g egg whites
100g sugar
2g cream of tartar
What you do:
Add crème patissiere and coconut puree whipped together, until smooth, and then stirs in
the whipped cream gently.
Bring milk, half the sugar to boil then add vanilla pod split lengthwise and remove the
scrape the pod and the butter.
In a bowl beat yolks with rest of the sugar and the corn starch.
Pour half of the boil milk over the yolks mix then pour back into the milk, bring to the
boil for 2mins, pour into a bowl cover and cool.
Soften the leaf gelatine in cold water then into the microwave oven to melt. Mix the
mango puree, passion fruit puree, sugar and the melted gelatine together.
Add together the icing sugar, the almond powder and the grated coconut and sift.
Whisk the egg whites with half the sugar and cream of tartar, into peaks then add the rest
of sugar to stiffen. Use a spatula and add the powders little by little.
Lay the mixture on a silicon paper and bake for 15min. Allow to cool.

74
To Assemble and Decorate

Fill ¼ of each verrine with

coconut cream, add a coconut
dacquoise dice, half fill with
coconut cream, lightly tap on
the verrines to even out the
surface then cool quickly ,
then pour jellified puree, cool
again. Pour the rest of the
coconut cream, tap on the
verrines once more, and cool
quickly. Decorate with red
fruit and dark chocolate curls.

How to Serve
On a flat plate place the cranberry and walnut tart in a diagonal position.
Then follow topical verrines, a star of orange biscuit topping it up with a scope of orange
and cardomon ice cream all in a straight line
On the both sides garnish with cranberry compote, three cranberry on each side.

75
Chocolate Fondant, Caraway Ice cream and Pineapple Carpaccio
Adapted from M.Roux Desserts: A lifelong passion and Neven Maguire: The MacNean Restaurant
Cookbook by Gloria Felez

Makes: Six Portions

What you need:

Chocolate Fondant

150 gr chocolate
150 gr butter
15 gr cocoa powder
3 eggs
100 gr caster sugar
75 gr flour
1 tsp. baking powder

Caraway Ice cream

5 egg yolks
140 gr caster sugar
250 ml milk
250 ml cream
50 gr caraway seeds

Pineapple Carpaccio

½ pineapple
1 star anise
1 vanilla pod
50 gr caster sugar
1 lemon grass
1 lime rind and juice
1 passion fruit
1 tbsp. finely shredded mint leaves
120 ml water

76
What you do:

Chocolate Fondant

Melt butter and brush ramekins with it, bring water to boil and melt chocolate in a bowl
on top of the water, dice the butter and add to the chocolate mix well to combine. Whisk
eggs and sugar together well and fold in the chocolate mixture. Sieve flour, cocoa powder
and baking powder and fold into the chocolate making sure all the parts mix well and
even. Fill moulds and chill. Bake in oven just before serving 15 minutes at 180°C.

Caraway Ice cream

Whisk well egg yolk with 1/3 of sugar. Put milk, cream and the rest of the sugar in
saucepan and bring to boil, Pour hot milk into egg mixture whisking continuously, Return
to pan and heat to 82℃. Heat caraway seeds in oven a few minutes and add to the egg
mixture, Leave to infuse 5 minutes and strain, put into the ice cream machine and churn
10- 20 minutes.

Pineapple Carpaccio

Heat water in a saucepan, zest the lime and reserve, remove seeds of vanilla pod, Cut in
half lemongrass, and add to the hot water together with star anise, the sugar and the juice
of the lime, bring to the boil and Simmer 2-3 minutes until sugar is dissolved, remove
from heat and leave to cool down. Shred mint leaves, cut in half passion fruit and
remove seeds add to the cooled water together with the reserved lime zest. Peel pineapple
and cut very thin slices.

77
How to serve:
Put cut pineapple in centre of plate, pour flavoured water over, unmould fondant and
place in plate, make a quenelle of ice cream and place in plate.

78
Sour-Cream Pannacotta with Lemon Curd, Dill Ice Cream, Tonka
Crumble, Blackberry Coulis and Lemon Tuille
By Nathan Donnellan

Makes: 4 portions

What you need:

Sour-Cream Pannacotta:

100g cream
30g sugar
100g sour-cream

Dill Ice Cream:

375g cream
175g milk
50g dill
115g sugar
4 egg yolks

Lemon Curd:

75g caster sugar

50g unsalted or regular butter
Zest of 1 lemon
Juice of 1 lemon
2 eggs

Blackberry Coulis:

125g blackberries
25g golden caster sugar
50ml water

79
 1 tsp vanilla extract

Tonka Crumble:

75g flour
75g butter
35g sugar
2 tonka seeds

Lemon Tuiles:

15g flour
25g sugar
1 egg white
1 zest of lemon

What you do:

Sour-Cream Pannacotta:

Place the gelatine in water

Cook the cream and sugar together until boiling
Remove from heat and add gelatin
When cooled slightly add the sour cream
Pour into forms and freeze overnight or blast chill until set.

Dill Ice Cream:

Place gelatine in water

Cook up the cream and milk until boiled
Add the dill, cover and let stand min. 1 hour
Mix egg yolks and sugar, add to cream when cool
Bring the temperature of mix slowly up to 83 degrees
Add the gelatin and freeze in PacoJet containers or add to ice cream machine

80
Lemon Curd:

Mix the eggs and sugar in a heatproof bowl.

Combine the rest of the ingredients
Place over a saucepan of simmering water (ensuring base of bowl does not touch surface
of water) and stir regularly for 10 – 12 min
Pass through sieve/chinoise and allow cool

Blackberry Coulis:

Bring the berries, sugar and water to the boil and let simmer for 5 min
Stir in the vanilla
When the mixture has cooled place in blender or robot coupe and puree
Pass through a sieve and store

Tonka Crumble:

Finely grate the tonka seeds

Melt the butter, and add to flour and sugar
Add the grated tonka seeds and mix
Spread dough on a small tray and bake @ 160 for 15 min
Allow to cool and then crumble, store

Lemon Tuiles:

Mix all ingredients together

Spread on silicone mat, one batch at a time
Bake at 150 degrees for 10 – 15min
Using a spatula remove from the silicone mat and quickly shape the tuiles

How to Serve:
Place a pannacotta in each corner
81
Pipe 2 coin sized rounds of lemon curd symmetrically in the middle outer part of the plate
and spread in an arc with the back of a spoon
Place 6 droplets of blackberry coulis around the inner edge of each pannacotta, draw an
arc in ever 2nd droplet using a small spoon
Place some tonka crumble in the middle
Place a quenelle of dill ice cream on top of this and sprinkle it with a little more crumble
Place the lemon tuile on top of the ice cream
Enjoy!

82
Strawberries & Rhubarb
By Jeremy Nolan

Makes: 6 portions

What you need:

Rhubarb & Ginger Mousse

Poached Rhubarb
500g Rhubarb (2.5 diced)
500ml Water
200g Sugar
Star Anise
2‟ Root ginger (peeled & sliced)

Ginger sponge
1 Egg
30g Castor sugar
20g Butter (melted)
½ tsp. Ground ginger
30g Flour

Rhubarb Compote
250g Poached Rhubarb
75g Caster sugar
3 Gelatine leaves (soaked in cold water)

Rhubarb & Ginger Mousse

80ml Double cream
2 Egg whites
40g Caster sugar
½ Lemon (juice & zest)
100ml Rhubarb compote

83
Balsamic Strawberries
300g Strawberries (1cm diced)
30ml Balsamic vinegar
40g Icing sugar
Milled black pepper (3-4 turns)
150ml Double cream (whipped)

Rhubarb & Strawberry Crumble

250g Poached rhubarb
250g Strawberries
1tsp Stem ginger
50g Caster sugar
100g Plain flour
50g Butter (cubed)
50g Demerara sugar
60g Porridge oats

Strawberry & Rhubarb Compote

156g Strawberries (1cm cubed)
156g Rhubarb (2.5cm cubed)
100g Caster sugar
100ml Water
¼ Vanilla pod ( split & scraped)
Cinnamon stick
Star anise
Gelatine leaf (soaked in cold water)

What you do:

Poached Rhubarb;
Make stock syrup by adding water, sugar, star anise and ginger to a pot and bring to the
boil and simmer for ½ an hour.
Add rhubarb, bring back to the boil and remove from heat and allow to infuse until
needed.

Ginger Sponge;
Whisk egg and sugar until light and fluffy.
84
 Add melted butter and mix well.
Fold in sifted flour and ginger and pour on to a silicone baking sheet and spread evenly
(1/4 inch thick).
Bake @ 180˚c for 10 mins.
Turnover on wire rack and remove baking sheet and allow to cool.
Using cylindrical moulds (5cm diameter, 5cm height) cut into sponge and place moulds
on a tray
Measure plastic film 1cm higher than moulds and the same length as the inside of the
moulds lay on a tray and splash with coloured melted coco butter. Allow to set and
spread a thin layer of tempered white chocolate ¾ the way up the plastic and line the
inside of the moulds as chocolate is beginning to set.

Rhubarb Compote;
Soak gelatine in cold water.
Place rhubarb and sugar with 50ml of stock in a pan and heat gently until reduced by 1/3.
Squeeze water from gelatine and add to rhubarb and dissolve.
Divide 1/3 between the moulds and return to the fridge.

Rhubarb & Ginger Mousse;

Soak gelatine in cold water.
Whisk eggs, sugar and lemon juice & zest to stiff peaks.
Whisk cream to soft peaks and fold into meringue.
Puree the rest of the rhubarb compote and fold into meringue.
Remove moulds from fridge and fill with mousse, level off with spatula and return to
fridge to set.

Balsamic Strawberries;
Add all ingredients to a bowl and mix well and allow to macerate for 1 hour.
Whisk cream to soft peaks, fill a piping bag and store in the fridge.

Rhubarb &Strawberry Crumble;

Place flour in a bowl and rub in butter until it resembles breadcrumbs, add sugar and oats
and mix well and bake in an oven @ 200˚c for 15- 20 mins, mixing half way through.
Add strawberries, sugar and stem ginger to a pan and heat gently.
Add poached rhubarb and heat gently until warmed through.
85
 Fill crumble dishes with rhubarb and strawberries and top with crumble mix and keep
warm.

Strawberry &Rhubarb Compote;

Soak gelatine in cold water.
Heat water, sugar, vanilla, star anise and cinnamon in a pot and bring to the boil. Remove
from the heat and allow to infuse for 20 mins.
Place strawberries and rhubarb in a bowl and pour over strained spice mixture.
Cover bowl with cling film and cook in a microwave for 3-4 mins.
Add squeezed gelatine, dissolve, mix gently and reserve for assembly.

How to serve;
Drain the balsamic strawberries and reserve vinegar. Spoon the strawberries into the shot
glasses and drizzle a teaspoon of vinegar over each glass. Pipe cream on top and garnish
with mint leaves.
Remove mousse moulds from fridge and remove drainpipes and gently peel off the
plastic.
Starting from left to right add the different components to your plate, strawberries,
mousse and crumble, arrange in single file and pour strawberry & rhubarb compote
around edges of plate.
Enjoy.

86
Classic Lemon Meringue pie, served with Raspberry Coulis
By Ronan Mc Hugh

Makes: 8 Portions

Ingredients:
Pate Sucrée

250g plain flour,

125g butter,
1 egg,
25g caster sugar,
½ tblsp water.

Lemon Curd

300ml water,
125g caster sugar,
50g cornflour,
Rind and juice of 2 lemons,
3 egg yolks,
25g butter.

Raspberry Coulis

450g raspberries,
100g icing sugar,
2 tbsp blackcurrant cordial,
1 tbsp lemon juice.

French Vanilla Ice Cream

8 egg yolks,
160g caster sugar,
600ml double cream,
350ml milk,
87
 Pinch salt,
2 vanilla pods.

Orange tuiles.

150g caster sugar,

1 orange, zested and juiced,
55g plain flour,
50g unsalted butter.

Raspberry meringue

200g egg white,

50g sugar,
80g raspberry puree*,
350g sugar,
50g water,
80g raspberry puree*

Methods:
Pate Sucrée

Rub fat into sifted flour and salt to give a granular texture. Make a bay in the centre.
Mix eggs, caster sugar and water together, then mix into dry ingredients. Work into a
smooth paste and let rest in the fridge for 30 mins.
Line a 20cm flan ring with pastry and let it settle into the ring, then trim the top.
Fill the case with baking beans and bake blind for 15mins at 220°C. Remove beans,
eggwash and continue to cook for another 10 mins. Allow to cool before use.

French Vanilla Ice Cream

In a medium bowl, lightly whisk the egg yolks and half the sugar.
Heat cream and milk and remaining sugar just to boiling point.
Split and scrape the vanilla pods, add to cream mix and allow to infuse.
Temper the egg mix, adding the cream little by little, then return to the heat, cooking
slowly as for fresh egg custard.
Fill another bowl of ice and set the bowl of ice cream into this to stop further cooking of
the custard. Freeze the base in an ice cream machine, taking care not to overchurn as this
will produce a grainy texture.
88
 Transfer to a freezer and allow to freeze for at least an hour.

Raspberry Coulis

Push fruit through a blender then pass through a fine sieve to remove any seeds.
Place 100g sugar in a small saucepan with 2tblsp water, and dissolve over low heat until
sugar caramelises.
Remove from heat and carefully add the cordial, lemon juice and fruit puree. Leave aside
to cool.

Orange Tuiles

Mix caster sugar, orange juice and zest together.

Stir in sifted flour.
Melt butter and add to mix, incorporate well.
Rest in fridge until ready for baking; 220°C, 4-6 mins

Lemon curd

Place water and sugar in a pan, bring to the boil and add diluted cornflour; reboil whilst
mixing.
Add the grated lemon rind and the juice, followed by the egg yolk, then the butter. Mix
well after each addition.

Raspberry Meringue

Raspberry syrup: Boil 350g sugar and water, cook to 121°C. Blitz 80g raspberries and
pass through sieve to remove seeds. Add to syrup.
Meringue: beat 200g egg white with sugar and raspberry purée to a firm snow.

Assembly:

Fill prepared flan case with lemon curd

and bake for 15-20 mins to set the curd.
When cooled, pipe noisettes of meringue
in a decorative pattern. Dredge with icing
sugar and flame with a blowtorch, or place
in oven at 200°C to brown the sugar.
Decorate the rim with fresh raspberries.

89
Chocolate Lava Cake with Mango Sorbet, Raspberry Coulis and
Tuille Biscuit
By Rachel Coyne

Makes: Two Portions

What You Need:

Chocolate Lava Cake

6 oz. Semi-sweet baking chocolate

6 oz butter, diced
3 eggs
½ cup granulated sugar
1/3 cup flour
Butter for ramekins

Mango Sorbet

100g Mango pulp

100g sugar
100g water

Raspberry Coulis

100g frozen raspberries

100g sugar
100g water

Tuille Biscuit

100g icing sugar

100g flour
100g butter
100g fresh egg whites

90
Chocolate Twirls

300g dark chocolate couverture

What You Do:

Chocolate Lava Cake

Preheat oven to 180C

Melt chocolate on low flame over a double boiler. When it is melted, take it off the flame
and stir in the diced butter until it is melted into the chocolate.
In another bowl, beat the eggs and sugar together until it starts to thicken and whiten.
Slowly pour in the melted butter into the egg and sugar mix, and then gently fold in the
flour.
Butter the individual ramekins, and pour in the chocolate batter into each one.
Cook for about 10-15 mins

Mango Sorbet
Heat the mango pulp in a pan until it becomes liquid
In a separate pan, combine the sugar and water and heat until the sugar had dissolved
Mix the sugar syrup and the melted mango together and put into the blast chiller for a
while.
Put the chilled mix into the ice cream maker until it becomes sorbet

Raspberry Coulis
Heat the frozen raspberries in a pan until they soften and slightly becomes liquid
Pass the raspberries through a fine strainer
In a separate pan, combine the sugar and water and heat until the sugar has dissolved
Mix the sugar syrup in with the strained raspberry juice

91
Tuille Biscuit
Cream the sifted icing sugar and butter
In a separate bowl, beat the egg whites until peaks form
Fold in the beaten egg whites and the sifted flour into sugar and butter mix

Chocolate Twirls
Melt the chocolate on a low flame over a double boiler. When melted, cool the chocolate
down to 27C
Spread the tempered chocolate onto clear plastic sheets and leave to set
Roll up with a rolling pin and place in fridge for a while until completely set

How to Serve:
Tip the chocolate lava cake
ramekin upside down onto
dessert plate
Using a bottle with a
pointed nozzle, zig-zag the
raspberry coulis across the
plate
Mould the tuille into an
„‟S‟‟ shape and place
standing upright on the
plate
Place a cornelle of mango sorbet on to the base of the tuille
Unroll the chocolate twirls from the rolling pin and place on the chocolate fondant
Garnish the plate with three whole raspberries

92
Coffee Soufflé Served With Walnut Ice Cream and Hot Chocolate
Sauce
By Sarah Scahill

Makes: 2 portions
Coffee Soufflé:

125ml milk
2egg yolks
1tblsp caster sugar
12.5g plain flour
3 egg whites

Walnut Ice-Cream:
250ml Cream
250ml milk
75g walnut puree
100ml hazelnut baileys
75g caster sugar
3 whole eggs

Chocolate Sauce:
1tbslp sugar
150ml cream
25g butter
175g dark chocolate
50ml grand marnier

Mango Jelly:
200g Mango puree
5g agar-agar

93
Walnut Dust:
5og chopped walnuts
10g brown sugar

What you do:

Coffee Soufflé:
Over a low heat dissolve the tablespoon of instant coffee in 1 tablespoon of milk.
Add milk and bring to the boil.
Beat egg yolks with tablespoon of caster sugar until mixture thickens and is pale/white with
a whisk.
Add flour in slowly.
Gradually pour the boiling coffee mix into mixture beating briskly.
Once boiled transfer into a large bowl and allow cooling.
Butter a soufflé mould and sprinkle with icing sugar.
Whisk egg yolks until they are stiff.
Incorporate the remaining egg yolk into coffee and fold in whites using a metal spoon.
Pour mixture into mould and cook in a pre-heated oven at 190ºC for 20 minutes.
Sprinkle the soufflé with icing sugar and return to oven for 5mins to glaze.

Walnut Ice-Cream:
Beat eggs and sugar together.
Warm milk, cream and walnut puree together.
Beat milk and cream mixture into egg mixture.
Return to saucepan to cook stirring constantly.
Allow to cool and churn

Chocolate Sauce:
Bring to boil the cream, butter and sugar until toffee like.
Add roughly chopped chocolate and stir until smooth.
Add the grand marnier when smooth and serve hot.

Mango Jelly:
Melt mango puree.
Remove from heat and agar-agar.
Stir till smooth.
Transfer into fridge until chilled.
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Use when needed.

Walnut Dust:
Toast the chopped walnuts until golden brown but not burnt to release the oils and add a
more intense flavour.
Allow to cool then robo-coup until it turns into a finer crumb.
Pass through a sieve for a lump free dust that is very fine.

How to Serve:

With the chocolate using a clean spoon do a curl on the side of the plate with the chocolate
getting thinner near the end of the curl.
A layer of walnut dust to be placed on the opposite corner of the plate.
Ice-cream is to sit on top of the walnut dust.
Mango jelly is going to be put on the plate in the shape of circles opposite of the ice-cream.
The soufflé itself is to be placed on the edge of the chocolate sauce.
The chocolate design is to be placed on top of the ice-cream.
The crystallised violets are placed on top of the ice-cream.

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Bread

96
Mozzarella, Basil and Cherry Tomato Focaccia with Black Olive
Pesto
Adapted from Mr. Derek O‟Brien of Dublin Institute of Technology by Rachael Lawlor

Makes: 1 Loaf

What you need:

Mozzarella, Basil and Cherry Tomato Focaccia

500g Strong Flour

10g Salt
25g 5Fresh Yeast
10g Caster Sugar
50ml Olive Oil
250g Water
50g Mozarella
50g Cherry Tomato
Fresh Basil
Dry Herbs

Black Olive and Basil Pesto

50g Black olives

Basil
120g Feta Cheese
80g Olive oil
4 Cloves Garlic
Salt and Pepper
What you do:

For the Focaccia:

Sieve dry ingredients together

Disperse yeast, sugar, oil in water, add to flour and mix to a dough
Allow to ferment for 20 minutes
Weigh up two pieces to 200g
Shape to a round ball, cover and proof for 10 minutes
Take one piece and roll out with rolling pin, ensure it is circular in shape and until it is
approximately 1cm thick, and 25cm in diameter, make sure it stays a circle
Place filling in center leaving a 2.5cm edge free
Place other pc on top slightly larger and place on top
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 Proof for further 20 minutes until double in size
Press fingers into dough to create an even indent and brush with olive oil and sprinkle
top with sea salt and rosemary
Place in oven at 210 C for 30 minutes.

For the Pesto:

Remove stones from the olives

Peel and crush the garlic
Add all the ingredients in robocoup
Blend together

How to Serve:

Slice the Focaccia into wedges and serve hot

Place the Pesto into a clean ramekin and serve

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