Some of my Recipes from the Galway Food Festival 2014

Wild Garlic and Green Pea Soup with Scallop, Prawn infused Tapioca, Prawn Gel, Wild Pea and Scurvy Grass

Ingredients for the Soup:
2 white onions, or four shallots peeled and roughly chopped
1 medium potato, peeled and diced
30g butter
750ml vegetable stock
300g shelled peas
50g wild garlic

Method
1) Cook (sweat off) the chopped Onion without colour until pale and semi soft.
2) Add in the Potato, and cover with the stock. Cook until the potato becomes soft.
3) Add in the Peas; reserving some to garnish the soup at the end. Cook for a further 3-5 Mins but no more as you want to keep the bright green colour of the Peas.
4) Remove for the heat and place in a liquidiser adding the finely chopped wild garlic at this stage. Once liquidised place the soup back into a clean pan and bring back to near boiling.
5) Add in the remaining peas, and serve immediately.

Duo of local Spring Lamb - Herb Crusted Rack, Lamb Belly Roulade with Sow Thistle, Carrot Purée, Confit Celeriac, Elderberry Capers, Elderberry Gel, St George's Mushrooms, Natural Jus, Wild Garlic and Lovage Oil

Elderberry capers (Enda McEvoy):
100 g unripe elderberries stems removed
35g salt
Wash the green elderberries, drain well, and place in a sterile crock or jar, add the salt
Leave for four weeks; mark the date on your calendar. Stir occasionally
Drain elderberries or buds, giving them a quick rinse and pour into sterile half pint canning jars.
Add cider vinegar until well covered, and allow the vinegar to be absorbed for around one month which will help to develop a balanced flavour. Use as desired

Elderberry Vinegar (Miles Irving “Forager’s Handbook”)
Remove the elderberries from their umbels using a fork or place them in the freezer and remove the berries easily while they are still frozen. I accumulate berries in my freezer in dribs and drabs throughout autumn then make a big batch.
Weigh the berries before placing them in a suitable kilner or tub then add 500ml of white wine vinegar for every 350g of fruit. Leave covered for 3-5 days, stirring occasionally. Strain off the liquid (discard the berries) and add 350g of sugar per 260ml of liquid. Simmer for 10 minutes then bottle.

 

Goats Milk and Gorse Flower Panna Cotta, Rhubarb Gel, Spruce Sugar, Roasted Hazelnuts, Wild Herbs

Ingredients for the panna cotta:
125 ml goats cream
125 ml goats milk
125 ml coconut cream
125 ml goats yoghurt
1 vanilla pod scored and seeds removed
85 gram sugar blended with 15 gorse flowers (spice grinder or pestle and mortar)
2 ¼ leaf gelatine soaked in water

Method:
Put the milk, cream, coconut cream, vanilla pods, vanilla seeds, into a small pan and slowly simmer for 3 minutes. Remove from the heat and stir in the soaked gelatine leaves until dissolved. Now add the gorse flower sugar and stir until dissolved. Allow to cool a little, and then place in the fridge, stirring occasionally until the mixture coats the back of a spoon. Remove the vanilla pods. At this stage add the crème fraich and whisk gently until fully incorporated. Divide into four serving moulds (espresso cups, small glasses, soup plates). Cover and chill for at least an hour.
Garnish with rhubarb, toasted hazelnuts and some foraged suitable herbs (spruce sugar optional).

My recipes from Moy House

Goat’s cheese and leek ash truffle, beetroot textures, nasturtium pesto

Leek Ash
Take individual pieces of leek and spread them on a grill pan. Put under a very hot grill until completely burned and black on both sides. Remove and pound in a mortar and pestle until turned to a fine ash.

Beetroot pickled
Ingredients:
20 g salt
30 g brown sugar
200 ml water
Aromatics optional (Star anise, chilli flakes, cinnamon, caraway seeds, etc.)

Method:
In a pot mix together the brown sugar, salt and water and bring to a simmer with the chosen aromatics. Allow the liquid to cool completely and add very thinly sliced raw beetroot. Allow to pickle for at least 48 hours and use as needed.

Nasturtium pesto

Ingredients:
200 g Nasturtium leaves
75 g Sunflower seeds
75 g Pumpkin seeds
400 ml Organic canola seed oil or a mildly flavoured extra virgin olive oil
100 g Fresh parmesan or pecorino cheese very finely grated (if possible use a Microplane)
3 Garlic cloves
Freshly ground black pepper
Ground Sea salt,

Method:
Roast the seeds in a moderate oven until golden, than leave to cool completely.
In the meantime wash the Nasturtium leaves thoroughly and place in a salad spinner to remove as much water as possible.
Now coarsely chop the leaves and the garlic cloves.
Mix all the ingredients from stage 1 and 2 in a food processor or with a hand blender while adding the oil.
Add the grated cheese and incorporate.
Adjust the seasoning with salt and pepper to your liking.
Stored in dark preserving jars and kept in a refrigerator the pesto should last for one month.

 

Smocked mackerel and crème cheese rillettes, pickled cucumber, curry vinaigrette

Smoked mackerel and crème cheese rillettes
Ingredients:
500g smocked peppered mackerel - skin and bones removed
150g cream cheese
lemon juice to taste
1 Small bunch of fresh herbs such as dill, chervil, and chive finely chopped

Method:
With two forks break up the mackerel and combine with the cheese into a smooth pate like consistency with the fibre of the mackerel still showing. Add lemon juice to your liking. At last add the herbs and mix gently again until evenly distributed.

Cucumber and roast Red pepper Pickle
The pickle should be made one day in advance and placed in a tightly covered container in a refrigerator.
Ingredients:
400g cucumber not peeled cut into very thin strips
300g roast red pepper from a jar cut into very thin strips
100g shallots peeled and cut into very thin strips

Method:
Place the above ingredients in a bowl
Combine the ingredients below in a separate bowl and pour over the mix from above.
300g sugar
1 level teaspoon of salt
200 ml of white wine vinegar

Curry vinaigrette
Ingredients:
2 shallots finely diced
A little butter
10g curry powder
40ml white wine vinegar
100ml orange juice
60ml rapeseed oil

Method:
Sauté the shallots with a little butter and the curry powder, until translucent. Now add the orange juice and reduce by half. Allow to cool and process in a jug blender to a fine puree while adding the oil. Adjust seasoning with salt and sugar to your liking, and use as required.

 

Chocolate Tart, sour cherry and elderberry compote, lavender cream, nasturtium filled with lemon curd 

Chocolate tart filling   
Ingredients:
260 g dark chocolate (260 g)
195 g butter (195 g)
4 egg yolks ( 4 unit)
2 eggs ( 2 unit)
110 g sugar (110 g)
2 shots of Baileys (2.5 unit)

Method:
Melt the chocolate and butter in a bowl
Whisk together the sugar and eggs
When the chocolate mix is melted add to the egg mix, whisk all ingredients well and add the Baileys
Pour into precooked pastry case
Bake at 150°C for 10 minutes then 120° for another 10 minutes
Allow to cool and portion

Lemon curd  
Ingredients:
140 g sugar
100ml of lemon juice
2 eggs
1 egg yolk
200g butter
0.7 of a leave of gelatine

Method: 
Juice enough lemons to produce one litre of liquid
Combine the eggs and sugar in a large bowl, add the lemon juice and mix well
Place bowl over a saucepan of simmering water, do not let the water touch the bottom of the bowl
Whisk well for a couple of minutes then every so often
When the mix has thickens enough add the butter bit by bit until all incorporated
Half the way through incorporating the butter add the softened gelatine Place in sterilised gars, cool and use as required (keeps in the fridge for 2 weeks)

Wild Mushroom Focaccia

Putting Girolles to good use, Wild Mushroom Focaccia with Porcini dust, Thyme, Treacle, Pumpkin Seeds and a drizzle of Donegal Rapeseed Oil.

Recipe makes two standard size 2lb loafs or two trays of Focaccia as in the pictures

Ingredients:

1 kg strong white flour and some extra for dusting
200g treacle
550ml tepid water
3(21g) sachets yeast
30ml rapeseed or extra virgin olive oil
100g pumpkin seeds
30g dry wild mushrooms powdered (use a spice grinder for this)
20g thyme leaves picked
20g salt
50g fresh wild mushrooms
A few young thyme Sprigs
Some more rapeseed or extra virgin olive oil for the top of the focaccia
Some Maldon sea salt

Method:

• In a measuring jug combine the water, treacle, yeast and mix well. 
• Pour the mixture in a very large bowl, add the flour, pumpkin seeds and oil. 
• With your hands bring all the ingredients together, tip the mixture on a large clean surface which has been dusted with flour. 
• Knead the dough for about 4 minutes return to the bowl and proof in a warm area of your kitchen covered with a clean kitchen towel until doubled in size 
• Knock back the dough, cover the bowl with Clingfilm and proof in the fridge over night 
• The next day the dough should have doubled again. 
• Remove the bowl from the fridge and allow to sit at room temperature for 2 hours 
• After this time knock back the dough again and add the thyme leaves and the mushroom dust 
• Tip out the dough on a large clean surface which has been dusted with flour. 
• Knead the dough with the added ingredients for about 5 minutes. 
• Brush two small size deep roasting trays with oil and dust with a little flour 
• Shape the dough to fit the trays and place in the same 
• Place little dents in the dough at equal intervals with your fingers 
• Into the dents place the fresh mushrooms and thyme sprigs alternating both 
• Proof the dough again in a warm place of your kitchen covered with a clean kitchen towel until doubled in size 
• In the meantime preheat a fan assisted oven to 200°C 
• Drizzle the dough with some oil and sprinkle with the sea salt 
• Bake for 15 to 20 minutes 

Turn the loafs out of the tins onto a wire rack and tap for that hollow sound and allow cooling if you are able to resist.

Enjoy with any savoury topping of your liking.

Happy Baking...............

Mushrooms en Croute -

The wild mushroom season has been of to a slow start, but for this recipe a little will go a long way.
Serves 8 as an appetizer or 4 as a starter. 

Ingredients:

8 slices toasted baguette
20 g butter, melted
1 tbsp olive oil
1 clove garlic, crushed
¼ small onion, finely chopped
100g wild mushrooms,finely sliced
20g sour cream or crème fraich
¼ tsp cornflour
¼ tbsp finely chopped herbs
¼ tbsp finely chopped fresh thyme
20g Parmesan, grated

Method:

Preheat the oven to moderate 180°. Brush both sides of the bread with the butter. Bake on a baking tray until golden and crisp.

Heat the oil in a large frying pan; add the garlic and onion and cook, stirring, over low heat until the onion is soft. Add the mushrooms and cook over medium heat for 5 minutes, or until tender. Season with salt and pepper.

Blend the sour cream and corn flour, add to the mushrooms and stir until the mixture boils and thickens. Remove from the heat and stir in the herbs. Allow to cool.

Spread the mushroom mixture onto each croutons and sprinkle with the Parmesan. Place on a baking tray and bake for 5 minutes, or until heated through. Serve decorated with small sprigs of fresh herbs.

Duo of Hake with green pea mousseline , red pepper purée, prawn caramel and samphire.

This Recipe is a little bit tricky due to the many components, but most can be prepared in advance.
(serves 4)

For the Red Pepper Purée

Ingredients:

40g     extra virgin olive oil 

1        small diced shallot 

1        tablespoon of white wine
5        strands of saffron
5        red peppers

Method:

Wash the red Peppers, dry and coat with a little oil. Roast in oven until soft and limp.

Place in a plastic bag and blast chill. Once cooled remove the skin and seeds.

Heat 10g of the olive oil in a saucepan and gently sauté the shallots for about two minutes, or until softened but not coloured. Add the white wine and saffron and reduce again.

Place all ingredients in a blender and blitz until smooth, add the rest of the olive oil and season with salt and cayenne pepper.

For the Hake Spring Roll

Ingredients:

1        tablespoon of Olive oil
50g    carrots
50g    potato
1        teaspoon of honey
3        tablespoon of cream
salt and freshly ground black pepper, Chinese Five Spice
1        bunch of fresh dill chopped very fine
100g  Hake trimmings diced into small cubes
5        Sheets of spring roll pastry

Method:

Heat the olive oil in a saucepan and gently sauté the carrots and potato for about two minutes.

Add the cream and honey and reduce until thickened. Season with salt,  pepper. Cool the mix, add the dill and hake and check seasoning again. Cook one test roll to check consistency and seasoning prior to rolling the rest.

For the Green Pea Mousseline 

Ingredients:
20 g   butter
1       shallot, finely chopped
1       tbsp dry white wine
50ml vegetable stock
100g shelled peas, fresh or frozen
sea salt and freshly ground black pepper
1/4 lemon, juice only
2 tbsp double cream

Method:
To make the mousseline, heat the butter in a saucepan and gently sauté the shallots for about two minutes, or until softened but not coloured. Add the white wine and cook for a minute or two until almost evaporated.
Pour in the vegetable stock. Bring to the boil, then add the green peas and simmer for two minutes.
Blitz in a blender and strain through a sieve. Check the seasoning and add the lemon juice.

For the Prawn Caramel

Ingredients:

200g    Sugar
125ml  Prawn Stock
1         Cardamom Pod
1         Pinch Chinese Five Spice

Method: 

Caramelise the sugar in a saucepan. When it turns a deep amber, carefully add the prawn stock. Now add the spices and reduce to a syrupy consistency. Pass through a fine sieve.

To Finish the dish  

Ingredients:
400g  Hake cut into 4 Long pieces
8        Dublin Bay prawns large (tail meat only)

8        sprigs of Samphire 

Method: 

Start deep frying the spring rolls, in the meantime pan fry the hake until just about done and heat the other components of the dish simultaneously. Quickly sauté the prawn tails and the samphire in a little butter.

Arrange to your liking or as demonstrated in the picture.

Elderflower syrup.

Elderflower syrup can be produced very easily.  It tastes fantastic in champagne, and can be transformed into delicious soft drinks and desserts. As the flowers should not be washed , I advise you to pick them a few hours after a rain shower. Ensure the blossoms are free of insects. For about 4 liters of syrup you need:

Ingredients:

• 30 large elderflower's
• 2 liters of water
• 3 kg of sugar
• 100 g of citric acid (available in pharmacies) 

Method:

1. In a large sized pot bring the 2 liters of water to a boil and dissolve the 3 kilo of sugar in it. Allow the resulting stock syrup to cool completely
2. In the meantime cut the thick stems off the elderflowers
3. Place the elderflower's in a very clean, large non reactive bowl
4. Sprinkle the flowers with the citric acid
5. Pour the cold stock syrup over the flowers ensuring all are submerged.
6. Cover the bowl with clingfilm
7. Place the bowl in a refrigerator and allow to mature for 4 to 5 days, stirring once half the way.
8. Now strain the syrup through a very clean cloth and fill into empty spirit bottles.
9. Cap the bottle and store the syrup in a dark cold place, ideally in a fridge where it should last up to a year.  

                                                                                                                                     Enjoy!

Galway Bay’s Smoked Peppered Mackerel and Cream Cheese Pate accompanied by a Sweet Cucumber and Red Pepper Pickle

This dish is very simple to prepare and the sweet sour pickle compliments the smoky - saltines of the mackerel beautifully. The recipe makes 8 good size starter portions.

For the Pickle: 

The pickle should be made one day in advance and placed in a tightly covered container in a refrigerator.

Ingredients:
400g      cucumber not peeled cut into very thin strips
300g      roast red pepper from a jar cut into very thin strips   
100g      shallots peeled and cut into very thin strips

Method:

Place the above ingredients in a bowl 

Combine the ingredients below in a separate bowl and pour over the mix from above.

300g      sugar
1            level teaspoon of salt
200 ml   of white wine vinegar

For the Pate:

Ingredients:

500g    smocked peppered mackerel - skin and bones removed
150g    cream cheese
            lemon juice to taste
1          Small bunch of fresh herbs such as dill, chervil, chive finely chopped

Method:

With two forks brake up the mackerel and combine with the cheese into a smooth pate like consistency with  the fibre of the mackerel still showing. Add lemon juice to your liking. At last add the herbs and mix gently again until evenly distributed.

Serve as shown in the picture or place the pate in small ramekins with the pickle and some lettuce on the side. Home made soda bread or toasted sour-dough bread works very well with this dish.