Love Bites with Ireland's Blue Book

Chocolate Dipped Strawberries

INGREDIENTS
1lb/450g fresh strawberries
7oz/200g dark chocolate (70% cocoa solids if possible)

METHOD

Firstly wash the strawberries (leaving the stalks in place) in cold water. Drain in a colander and dry completely on kitchen paper.

Line a baking sheet or tray with greaseproof or wax paper.

Heat some water to boiling point in a saucepan. Remove from the heat.

Break the chocolate into pieces and place in a large heatproof bowl. Place the bowl over the pan of hot water ensuring that it does not come into contact with the water. Stir regularly until the chocolate is completely melted & smooth.
Hold a strawberry by its stalk and dip into the chocolate, rotating it slowly. Lift it out of the chocolate and allow the excess to drain back into the basin. Place onto the greaseproof paper.
Repeat the process until all strawberries are coated.
Allow the strawberries to set fully in the refrigerate for about an hour.

Cook's Notes

Milk chocolate or white chocolate may be used in place of plain if you prefer.
This chocolate dipped strawberries can be completed up to 4 hours before you intend to eat them.
If you wish to get a perfect, even finish to the chocolate, insert a cocktail stick or skewer into each strawberry before dipping. Once dipped, secure the other end of the stick into a piece of styrofoam or large grapefruit. Once set, remove from the stick and chill before serving.

              Love apple soup with poached oysters 

Tomatoes were originally known as “love apples” and considered a very romantic food.
 
Ingredients
Serves 2
 

2 beets, washed, topped and cubed                                    1 tsp. chopped chives

2 carrots, washed and roughly chopped                          1 onion, finely chopped

1 stalk of celery, roughly chopped                                     1 egg white

1 tin (400g/14 oz) of chopped tomatoes                        1 egg shell, crushed

1 clove of garlic, finely chopped                                         1 tsp. caster sugar

1 bay leaf                                                                                      2 cloves

2 peppercorns                                                                            Salt to taste

4 fresh oysters

 
Method
·         Place the beets, carrots and celery in a pan with about 600ml/1 pint of cold water.  Bring to the boil and cook until tender.
·         In another pot, place the tomatoes, garlic, chives, onion, egg whites and shells, sugar, bay leaf cloves and peppercorns.
·         Using a potato masher, mix all of these ingredients together and cook over a low heat for 25 minutes.
·         Strain the cooked carrots etc, reserving the liquid. 
·         Once the tomato mixture has finished cooking, pour the mixture into a jelly bag or cheesecloth sitting on a large sieve.  Allow to drain. Add this juice to the vegetable cooking liquor.  Season with salt and reheat but do not boil.
·         Shuck the oysters about 10 minutes before serving (or ask your fishmonger to do it earlier for you!).  Poached oysters in the hot soup for 1 minute before serving.
·         To serve, pour 2 ladles of soup into a hot bowl with 2 poached oysters.  Garnish with ½ tsp. of chopped chives or chervil.
 
N.B.
You may think that this soup sounds like a lot of trouble but it is truly worth it.  Make the soup 2 days before and add the oysters just before serving.  If you can’t find fresh beets, use pre-cooked ones.

  Oysters with Champagne-Vinegar Mignonette

Ingredients
For mignonnette

2 teaspoons Champagne vinegar
1 1/2 teaspoons finely chopped shallot
Pinch of coarsely ground black pepper
Pinch of sugar
1 teaspoon finely chopped fresh flat-leaf parsley

For oysters
1 1/2 cups kosher or other coarse salt
1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments
1/2 tablespoon unsalted butter, cut into 6 pieces
1 small cluster Champagne table grapes or 2 finely diced seedless red grapes

Make Mignonnette

Stir together vinegar, shallot, pepper, and sugat and let stand for 30 minutes.

Prepare Oysters

Preheat broiler.

Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.

Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.

Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm



 

 

 

 

Orange Semifreddo300g sugar
80g water
240g egg yolks (8-10)
350g Orange coulis
500g semi whipped cream

 

Boil sugar and water until it reaches 119 degrees. Mix with the egg yolks. Add the coulis and mix well.
Whip the cream and fold into the mixture. Freeze well.

Meringue
250 g egg whites
500g sugar

Mix the egg whites and sugar until stiff and shiny. Pipe into your desired shape and bake in a preheated oven at 100 degrees for 2 hours.


Chocolate Tuille
100g sugar
100g butter
10g glucose
75g flour
25g cocoa buter

Mix all ingredients until well combined and bake on a tray in a preheated oven at 170 degrees for 8-10 mins. The mixture can be shaped when still hot from the oven- to get a curved shape roll it around a rolling pin and leave to cool. 

 

CHOCOLATE MARQUISE18Og WHITES
440g YOLKS
2OOg SUGAR
750g CHOCOLATE (half 70% half53%)
2OOg MILK
12Og COCOA POWDER
lOOml STOCK SYRUP
8 Sheets GELATINE
I.5L WHIPPING CREAM

WHISK CREAM TO RIBBON AND PUT IN FRIDGE, SOAK GELATINE, MELT CHOCOLATE, MIX SUGAR WITH A LITTLE WATER, BRING TO 121 DEGREES, WHISK EGGS AND POUR IN SUGAR, WHISK FULL SPEED FOR 10 MIN, HEAT MILK, STOCK SYRUP, ADD SOAKED GELATINE AND PASS ON TO MELTED CHOCOLATE AND COCOA POWDER, WHISK UNTIL SMOOTH, FOLD EGGS IN TO CHOCOLATE THEN FOLD IN CREAM.

 
 MARQUISE GLAZE
240g COCOA POWDER
50Oml WHIPPING CREAM
560m1 WATER
720g SUGAR
12 GELATINE

BRING EVERYTHING TO BOIL, ADD SOAKED GELATINE, PASS, CHILL, REMOVE FILM THAT FORMS ON TOP WHEN CHILLED


MARQUISE BASE
5OOg PRALINE
250g FEUILLATINE
150g DARK CHOCOLATE


MELT CHOCOLATE, ADD TO PRALINE, FOLD IN FEUILLATINE, ROLL ON TO PARCHMENT.
 

 

 

SMOKED HADDOCK SMOKEY

 

Ingredients

 

2 Plum Tomatoes, seeded and diced

450g/1 lb smoked haddock fillet, skinned and cut into cubes

100g/4 oz Cheddar, grated

300 ml/1/2 pint cream

freshly ground black pepper

white bread rolls and sticks with butter, to serve

 

Preheat the oven to 180C/350F/Gas 4. Scatter half the tomatoes among four individual ovenproof dishes. Arrange the smoke haddock on top and sprinkle over half of the cheese. Scatter over the remaining tomatoes, season with pepper and pour over the cream. Arrange on a baking sheet and bake for 15 -20 minutes until the smoked haddock is completely tender and the top is bubbling and golden brown.

 

To Serve

Place the smoked haddock smokey dished directly on the table. Arrange the bread rolls and sticks in a seperate baske and put on the table with a small pot of butter, then allow everyone to help themselves.

 

http://www.kevindundon.com/smoked_haddock_smokey.html





Castle Leslie's Romantic Recipe 

White chocolate crème Brulee

 

 

White chocolate crème Brulee. ( makes 12 crème brulee dishes)

Ingredients

12 egg yolks(280g)

750g cream

250g milk

20g kirsch

50g castor sugar

650g white chocolate buttons/ or shaved chocolate

Method:

Whisk the eggs and sugar together

Bring cream and milk to simmering point, add to the egg and sugar whilst continuing to mix

Whilst hot add chocolate pieces and kirsch, whisk slowly until it is all melted, allow to cool

Once cold pour into moulds/dishes, bake at 100 degrees for approximately 45minutes or until it shows no liquid in the centre when gently moved form side to side

 

Serve with fresh raspberries and a rich dark chocolate ice cream

 

Christmas Recipes

Mince pies with pear & brandy

From Belle Isle Cookery School

 

Ingredients -Makes 12

For the pastry:

225g/8 oz plain flour

50g/2 oz ground almonds

140g/5 oz butter, chilled and cut into cubes

Zest of an orange

1 egg yolk

2 oz icing sugar

For the filling:

225g/8 oz good quality sweet mincemeat

75g/3 oz toasted hazelnuts/almonds

Good dash of brandy or rum

1 comice ripe pear, unpeeled and grated

Zest of a lemon

1 apple, unpeeled and grated

Icing sugar for dusting

1 egg, beaten for glazing

 

 

 

Method

• Preheat oven to 200C/400F/gas 6.
• Put all the pastry ingredients into a food processor and whiz until it comes together into a smooth dough.
• Wrap in cling film and chill for 30 minutes.
• Butter and flour a muffin tin.  Roll the dough out thinly between two sheets of cling film (this will prevent it from sticking to the rolling pin and you will not need any extra flour) and cut out 12 x 7.5cm/3 inch rounds.  Line the tin with the pastry.
• Roll out enough smaller rounds to fit over the top (if you are feeling patient, roll out tiny balls to sprinkle on top). Mix the mincemeat together with all of the other ingredients and add brandy or rum to taste, if you do this the night before it will taste even better!
• Put 2 tsp. of mincemeat in each case and cover with the smaller rounds.  Glaze with egg wash and bake for 12-15 minutes until the pastry is crisp and golden.  Cool in tins for 5 minutes then remove to a wire rack.

 

N.B.

Make different toppings using a crumble or biscuits cutters to make shapes such as stars etc.

 

 

 

 

Dunbrody Mulled Wine Recipe

 

“Mulled wine recipes tend to vary as the taste is very personal.  This is one we use at Dunbrody as we like the sweetness added by the 7UP where many other prefer to use Sparkling Water. This recipe makes enough for 15 glasses and reheats very well if you want to make it the day before.”  Catherine Dundon, Dunbrody Country House Hotel.

 

Ingredients

Method

• 1 large orange sliced • 2 pears, cored and quartered • 3 plums halved • 250g brown sugar • 6 whole cloves • 3 cinnamon stick • 1 whole vanilla pod, halved     • pinch of mixed spice • pinch of nutmeg • 2 star anise • 2 bottles of full bodied red wine     •750 ml Cranberry Juice •750 ml 7Up or Sprite (Sparkling water if you prefer)

This is really easy to make and tastes like Christmas in a glass. It’s a lovely celebration of those traditional festive spices like cloves and cinnamon and vanilla adds a wonderful aroma.         Pour the wine and cranberry juice into a large pot and slowly heat.  Add in your fruits and sugar stirring continuously.  Add the cloves, cinnamon, mixed spice, star anise and nutmeg. Throw in your halved vanilla pod and stir in.  Bring to the boil for about 4 to 5 minutes, reduce the heat and slowly add in the 7Up (or the sparkling water) stirring continuously.     Allow to cool and store in a cool area until needed.  Reheat as required.

Handmade Rose Water Marshmallow

From Ballymaloe Country House 

Once you taste handmade marshmallow you will never go back to the mass produced version. This recipe makes delicately flavored and lighter than air marshmallow that is best enjoyed within a few days of making.

Makes approx 100

455g (1lb) granulated or caster sugar
1 tablespoon liquid glucose
9 gelatine leaves or 5½ rounded teaspoons of powdered gelatine
2 large egg whites
1 tablespoon good quality rose water

Red food colour paste
4 tablespoon icing sugar and 4 tablespoon cornflour sieved together

1. Line the bottom of a 30x20cm baking tray with parchment paper. Dust with sieved icing sugar and cornflour.
2. Place sugar, glucose and 200 ml of water in a heavy bottom saucepan. Stir to ensure all of the sugar is wet. Using a pastry brush dipped water, remove any sugar crystals from the side of the saucepan. Place the saucepan on a medium heat and bring to the boil. Once boiling do not stir, simply tilt the pot from side to side to ensure the solution heats evenly until it reaches 127°C. It is important to keep an eye on the temperature using a sugar thermometer.
3. Meanwhile, rehydrate the gelatine in 140ml water.
4. When the boiling syrup reaches 110°C start whipping the egg whites in the bowl of an electric mixer until stiff peaks form.
5. Add the rehydrated gelatine and water into the syrup when it reaches 127°C and stir with a wooden spoon. The mixture will foam slightly, this is normal. Pour the hot syrup onto the egg whites and whip on full speed for 5-10 minutes until the marshmallow thickens and the bowl of the mixer is warm to the touch. Turn the speed of the mixer to low and whisk in the rosewater and enough food colour paste to turn the marshmallow baby pink.
6. Spoon the thick marshmallow mix onto the lined baking tray and smooth with a palette knife. Allow to set (usually takes 2 hours).
7. Dust the top of the marshmallow with the icing sugar and cornflour mix. Turn out onto a work surface, peel off the paper and cut into cubes. Roll each marshmallow in the cornflour and icing sugar mix to finish.

 

Houses, Castles & Gardens of Ireland - Sprucing up the Tea Rooms

Guest Blog from Sara Waldburg of Houses, Castles and Gardens.

All around this island grand houses and castles that open to the public are drawing back the shutters, sprucing up the tea rooms and memorising histories both fact and legend from long, long ago!   It’s all about being ready for the first visitors of the season.   They are in for a treat this year because property owners and managers have been planning their events schedule for months now and finally the websites are starting to fill with an array of activities that makes you dizzy with anticipation … I want to go to them all but here are just a few to entice us from hibernation.

Powerscourt Gardens.

Powerscourt Gardens at Enniskerry, Co. Wicklow is an ideal site to start.  Powerscourt has a range of events stretching as far as June.   Gardeners could be there once a week to learn about growing vegetables and flowers, taking photographs or joining a guided tour of the magnificent trees on the estate in the company of tree expert, Michael Carey. 
Not to be missed either is Carol Bone’s demonstration of Spring Flowers taking place in the Pavilion Garden Centre near the car park.   Carol is the Chairperson of the Association of Irish Floral Artists and her arrangements are extraordinarily creative, yet, she is able to impart that ‘have a go’ feel as soon as the demo is over!   I discovered some lovely gardens to visit on the AOIFA website which presumably specialise in plants suitable for all kinds of flower arrangements.  

Mount Stewart

Our Motorways in Ireland are so good now that day outings and short weekend breaks are a perfectly feasible way to get to know parts of this island once considered too much trouble to be worth the effort.  Now some of the most handsome examples of architecture and landscaped gardens are to be seen in Northern Ireland. In early May there will be the Tulip Festival at Glenarm Castle on the Co. Antrim coast and at Mount Stewart we have already missed an event called ‘Rise & Shine’ when the doors were opened on the visitor season with demonstrations and handy hints for spring cleaning in your own home.   I can smell that beeswax polish from here!

Kilruddery House & Gardens

So where can you get an overview of what is taking place in these glorious properties throughout this island?   Houses, Castles & Gardens of Ireland has recently redeveloped its website to reflect the wonderfully diverse range of activities taking place at properties such as Lismore Castle, Brigit’s Garden, the Victorian Walled Garden at Kylemore Abbey and Killruddery House & Gardens to name a few.  

Lismore Castle

Of course, these are the better know ones but other jewels in our crown are the delightful Deepwell, Coolcarrigan and Primrose Hill which are as much pleasure gardens of today as was the original intention when garden design took off in the sixteenth century.  

Deepwell

See the Houses, Castles and Gardens website for more lovely ideas for days out this Summer. 

Irish Recipes

Ballymaloe House

Rosemary and raisin soda bread, Ballymaloe House.

Ingredients:

• 1lb/450g firmly packed plain white flour, preferably unbleached
• 1 level tsp of salt
• 1 level tsp bread soda (bicarbonate of soda)
• 3 oz/75g of raisins
• 2 tbsp of fresh rosemary, chopped
• 14 fl oz/400ml of sour milk or buttermilk to mix

Preparation:

• Pre-heat  a very hot oven to 230c or gas mark 8.
• Sieve the flour , salt and bread soda into a large bowl, then add the raisins and rosemary.
• Make a well in the centre. Pour all of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be soft and not too wet and sticky.
• When it all comes together, turn it out onto a well floured work surface. Tidy up the shape and flip over gently. 
• Pat the dough into a circle about 1.5 inch/4cm deep. It is traditional in Ireland to cut a cross on the top, to help the loaf to cook evenly.
• Bake in the pre-heated oven for 15 minutes, then reduce the temperature to 200c/gas mark 6 and continue baking for a further 20-30 minutes, or until done. To test, tap the bottom of the bread, if it is fully cooked it will sound hollow. 

Bushmills Inn

Armagh apple tartlets with caramel sauce, Bushmills Inn.

Ingredients: (Serves 4)

For tartlets:

• 3-4 eating apples
• 4 thin round puff pastry, approx 6 inch/15 cm in diameter
• 1oz/25g of unsalted butter, melted
• a little icing sugar

For the frangipane: 

• 3oz/75g unsalted butter, very soft
• 3oz/75g caster sugar
• 1 large egg, beaten
• 4oz/110g ground almonds
• 1oz/25g plain flour
•  0.5 fl oz/15ml of milk
• a dash of calvados

For the caramel sauce:

• 14oz/400g caster sugar
• 16fl oz/500ml cold water
• 16fl oz/500ml cream

Garnish:

• A little creme fraiche
• fresh mint leaves

Preparation:

Preheat oven to 180c/gas mark 4.

• Frangipane: Beat the butter and sugar till light and fluffy, then fold in the egg, ground almonds, flour, milk and finally the calvados. Chill in the fridge until required.
• Pastry bases: Place the puff pastry discs onto a floured baking tray and prick with a fork. Bake in the pre-heated oven for 8-10 minutes or until golden brown and slightly rising.
• While still warm, and to keep the disc quite flat, place another baking sheet on top and push down slightly to expel the air from the pastry.

• Caramel sauce: In a heavy-based pan, heat the sugar and water gently until it forms a rich golden coloured syrup. 
• Remove from the heat and allow to cool slightly, then heat the cream and carefully add to the syrup. Return to the heat for a few seconds, strain through a fine sieve if necessary.

• To complete: Arrange the cooled pastry discs on a baking sheet and spread a layer of the frangipane on each one, leaving a narrow margin around the edge. Peel, core and thinly slice the apples and arrange neatly on top of the tarts. Brush with melted butter and bake for 10-12 minutes.
• Finally, dust the tart with icing sugar and place under the grill until the sugar starts to caramelise.

• To serve: Place the tartlets on warmed dessert plates and drizzle the caramel sauce around them. Garnish with a little creme fraiche and a sprig of mint, and finally dust with icing sugar.

Cashel House

Warm Cashel Mussels with garlic, tomato and chilli, Cashel House, Co Galway.

Ingredients: (Serves 6)

• 6.5 lb/3kg mussels
• olive oil
• 3 cloves of garlic, peeled and finely chopped
• 1 green & 1 red chilli finely chopped
• 1 tin of plum tomatoes (14oz/400g)
• 1/2 pint/300ml lager
• 2 scallions (spring onions), cut into strips

Preparation:

• Wash the mussels in cold water, scrub well and remove the beards. Use only mussels which are tightly closed, discarding any that are open.
• In a large pan, heat some olive oil and saute the garlic in it to soften a little without browning.
• Add the mussels and cook for 5 minutes (or just until the shells are opening)
• Add the chopped chillis and tomatoes.
• Cook for a further 3 minutes to heat through, then finally add the lager and cook for a further 2 minutes or until the broth reaches boiling point.
• Serve in large bowls topped with sliced scallions and accompany with home made brown bread.

L'Ecrivain Restaurant

Cured wild Irish salmon with whiskey yoghurt and sweet mustard dressing, L'Ecrivain Restaurant. 

Ingredients: (Serves 6-8)
For the cured salmon:

• 2lb/900g tail end fillet of wild salmon, scaled, with the skin on
• 3tbsp sugar
• 1.5 tbsp coarse sea salt
• 1tbsp fresh dill, chopped
• a sprinkling of crushed white peppercorns

For dressing:

• 5 fl oz/150ml of wholegrain mustard
• 2 tbsp honey
• 4.5 oz/ 125g tub of natural yoghurt
• half measure of Irish whiskey
• Garnish: salad leaves of your choice

Preparation:

• Salmon: Mix the curing ingredients - sugar, salt, chopped dill and crushed peppercorns and sprinkle over the flesh side of the salmon
• Wrap in cling film and refrigerate for 12 hours (farmed salmon takes 24 hours as it has more fat)
• Dressing: Mix mustard and honey together, mix yoghurt and whiskey together.
• Assembly: Arrange some salad leaves on serving plates. Slice the salmon thinly and arrange on top. Drizzle some mustard dressing around the edge of the plate, and serve with the whiskey yoghurt. 

Longueville House

Murphy's and Walnut Bread, Longueville House, Co Cork.

Ingredients: Makes two loaves

• 8fl oz / 225ml Murphy's Irish Stout
• 8fl oz / 225ml warm water
• 1 tbsp treacle
• 1.5 oz / 40g fresh yeast
• 1.75 lb / 800g (firmly packed) wholemeal flour
• 1 tsp salt
• 2 tbsp walnuts, chopped

Preparation:

• In a saucepan, warm the stout and water to about blood temperature. (If overheated it will kill the yeast in the stout.)
• Remove from the heat, whisk in the treacle and then the yeast making sure it dissolves into the stout completely.
• Mix the flour, salt and walnuts together. Make a well in the centre, and add the wet ingredients. Mix well to make a fairly soft, pliable dough; adjust with a little extra water or flour if it seems too dry or wet.
• Divide the mixture in two, and place in two buttered loaf tins, 8inch/20cm x 4inch/10cm. Leave in a warm place for about 1 hour, to rise.

• Preheat the oven to 170c / Gas Mark 3.

• Bake the loaves in the preheated oven for 45 minutes, then remove them from the tins and turn upside-down on oven rack, continue baking for a further 15 minutes or until the loaves sound hollow when rapped on the base with your knuckles.
• Cool on a wire rack.

Moy House

 Pan-fried turbot, Galway Bay prawn, fennel and asparagus, with a citrus sauce, Moy House, Co Clare.

Ingredients: (serves 4)

• 1.5lb / 700g turbot fillet (8 x 3oz/75g portions, approx.)
• 20 Galway Bay prawns (langoustines)
• 1 bulb of fennel
• a little olive oil
• 8 asparagus spears
• salt & freshly milled pepper

Sauce:

• Scant 4fl oz / 100ml fish stock
• juice of two oranges
• juice of half a lemon
• 3.5 oz / 100g butter
• quarter pint / 150ml cream

Garnish:

• 4 tbsp balsamic vinegar
• 1 courgette
• 2 small tomatoes, concasse
• 4 sprigs of fennel

Preparation:

• To prepare fish & vegetables: Wash the turbot; cut into 8 pieces, if necessary; place in the refrigerator until ready to cook. Boil the prawns for 3 minutes, turn into a colander to drain and remove from their shells. Wash the fennel bulb and slice into rounds; wash the asparagus and trim off the coarse base of the stems.

• To make the sauce: Put the fish stock, orange and lemon juice in a saucepan and boil, uncovered, until reduced by one quarter. Add the cream, remove from the heat and gradually incorporate the butter to make a smooth sauce. Set aside.

• To prepare the garnish: Simmer the balsamic vinegar in a saucepan until reduced by at least a quarter, and set aside. Wash the courgette and use a small knife to turn it into barrell shapes. Scald and peel the tomatoes, remove core and dice the flesh to make tomato concasse.

• To cook: Fry the fennel in a little olive oil for 3 minutes; boil the asparagus for 3 minutes; boil the courgettes in salted water for 2 minutes. Brush the turbot lightly with olive oil; heat a dry pan and, when very hot, place the turbot skin side down and sear for 2 minutes. Turn over and sear the other side then lower the heat and cook for about a further 2 minutes. Add the prawns for a few moments to reheat.

• To serve: Place the fennel in the centre of four heated plates, then place two spears of asparagus on top, then a piece of turbot, five prawns and finally the second portion of turbot. Place the turned courgettes and tomato concasse around the fish and spoon the citrus sauce around the place. Flash under the grill, and finish with a sprig of fennel and a drizzle of balsamic reduction. 

Rathsallagh House

Braised shank of Wicklow lamb with crushed rosemary potatoes, tomatoes and olives, Rathsallagh House, Co. Wicklow.

Ingredients: (Serves 4)

• 4 lamb shanks, medium sized
• Salt and freshly ground pepper
• 2 tbsp olive oil
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 leek, roughly chopped
• 1 bay leaf
• half bottle of red wine
• 18 fl oz / 500ml beef or chicken stock
• 1 tbsp butter
• 4 x 8 fl oz/225ml cups baby potatoes, boiled
• 1 onion, finely chopped
• 1 scallion (spring onion), finely chopped
• 1 tsp rosemary, finely chopped
• 16 sundried tomatoes
• 16 kalamata olives

Preparation:

• Preheat a moderate oven 170c / gas mark 3

• To cook the lamb: Season the lamb shanks with salt and freshly ground pepper. Heat a flameproof casserole, add a tablespoon of the olive oil and sear the shanks in it until golden brown on all sides.
• Remove the meat from the pan and set aside. In the same pan, saute the onion, carrot and leek , with the bay leaf, until wilted. Stir in the wine and stock.
• Return the shanks to the casserole, cover and cook in the preheated oven for 1 hour, then turn them over carefully and cook for a further 30 minutes, or until the meat is tender and falling off the bone. Place the shanks on a baking tray.

• To make the sauce: Strain the cooking liquid into a saucepan and simmer, uncovered, until reduced by about half. Check the flavour as you do this as it may become too salty if reduced to much.

• Potatoes: Melt the butter with the remaining olive oil in large frying pan. Saute the potatoes, onion, scallion and rosemary over a medium heat until the potatoes are heated through and crispy.
• Add the tomatoes and olives and heat through. Season to taste with salt and freshly ground pepper.

• To assemble the dish: Re-heat the lamb shanks in the preheated oven (170c / gas mark 3) for about 15 minutes, or until hot and sizzling. Reheat the sauce. Divide the hot potatoes between four heated plates, place the shanks against them, pour the sauce over shank and serve at once.

Rosleague Manor

Wild Connemara Salmon Tartare, Rosleague Manor, Co Galway.

Ingredients: (Serves 4)

• 9 oz / 250g wild salmon fillet
• juice of one lemon
• 1 tbsp fresh coriander, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• a dash of Tabasco
• a little salt
• a little cayenne pepper

Preparation:

• Skin the salmon and check that there are no bones in it, then chop finely.
• Mix all of the other indredients with the salmon, seasoning to taste with a little salt and some cayenne pepper.
• Serve immediately, with toasted brown bread.

Wineport Lodge

Beef and Guinness Stew, Wineport Lodge, Co Westmeath.


Ingredients: (Serves 6-8)

• 2.25 lb / 1kg of stewing beef, e.g. shin, flank or rib, trimmed & cut into 1" / 2.5 cm cubes
• 1oz / 25g flour
• oil & butter, as required
• 1 onion peeled and sliced
• 1 onion, peeled and sliced
• 2 carrots, sliced thickly, about 1cm 
• half celeriac or 3-4 stalks celery, trimmed and cubed
• 1 large or 2 small parsnips, peeled & cubed
• Boquet garni or mixed herbs & seasoning, as required
• 1 pint/ 600ml Guinness, or beef stock
• quarter bottle / 225ml prune juice or to taste (optional)
• half an orange, left whole (optional)

Preparation: 

• Preheat the oven to 150c / gas mark 2

• Season the beef and toss in the flour to coat. Heat a little oil and butter in a heavy pan and brown the meat in batches, then transfer to a casserole.
• Add the onions and other vegetables and sweat gently for a few minutes in the same pan. Transfer to the casserole.
• Add any remaining flour to the pan, stir to absorb whatever fat is left, then cook for a minute before stirring in the Guinness or stock, and prune juice if using; add liquids to the casserole (enough to cover the main ingredients), also the bouquet garni or mixed herbs and the orange; season, stir to mix well, cover and cook in the oven for about 2 hours, until the beef is tender.
• Remove the orange and bouquet garni, check seasoning and serve with mashed potatoes, 2 prunes soaked in Guinness (optional) and chopped parsley.

Happy cooking and La Fheile Padraig Shona from all at Irelands Blue Book.