1

issue 2

The magazine for lovers of good food

Over 100 delicious recipes E3.80 £3.20

Ireland

oftheYear2014

Nominate your star chef

full details page 6

32

a gourmet guide for lovers of good food

It’s issue two and here in the YesChef office we are a happy bunch, thanks to sales and support from across the island, and some super chefs with some super recipes.

We are delighted that some of our chefs from issue one, along with a number we featured in our original ‘Cook for Ulster’ issues, will be joining us in YesChef Ireland. This will be published on a quarterly basis so please keep an eye out on the newsstands for the next issue, out for June.

In this issue, suppliers such as Ballymaloe and Solaris Tea will be introducing you to new and exciting ways to create tasty recipes from their products, which could be something as simple as adding an extra ingredient to a homemade burger. Our chef consultant Bob McDonald created a simple burger and gave it the wow factor by using a ciabatta burger bun, some rocket, mustard mayo, gherkin and the secret ingredient, Ballymaloe Country Relish - definitely worth a try!

There are so many talented artisan producers across the land today (just think of Ditty’s Bakery in Castledawson). All of them distribute country-wide so keep an eye out and make your life easier by using their efforts to enhance any recipe.

Resident chef Stevie Higginson has created some special, but simple, dishes with Broighter Gold rapeseed oils and Pukara olive oils, and he and Ali, from Indian

restaurant, Safa, in Belfast have cooked up some beautiful dishes with Tynedale Goat Kid, a product that not a lot of us are familiar with but which is enjoying increased popularity. Goat actually accounts for up to 70% of red meat consumed across the globe. Not a lot of people know that! Some say it’s like a mild lamb, others say it’s in the venison family. I say get out there and try it. Foodies will love it - something new to add to your culinary repertoire.

I would also like to ask for your help. We are looking for a YesChef ‘Chef of the Year’ with our new competition, where the overall winner will get a fabulous Tag Heuer timepiece valued at £1,000. See page 6 for further details.

On a final note, I would like to congratulate two great chefs and two great friends of YesChef, Emmett McCourt and Noel McMeel. Both of them recently launched cook books, and we wish every success to both of them. Two wonderful publications.

Happy cooking,

Welcome to the latest issue of YesChef ireland, the foodie magazine for lovers of good food, showcasing some of the finest chefs ireland has to offer…

Having discovered his passion for food over 20 years ago, Shane Smith has developed an affinity to the food industry across Ireland and Scotland with YesChef Ireland and Scotland.

Most recently, Shane has been invited to join the judging panel at IFEX 2014 - Northern Ireland’s biggest hospitality and catering biennial event - by Salon Culinaire Director, Sean Owens.

The Salon Culinaire is central to the show and includes the ChefSkills Theatre and La Parade des Chefs. This is the platform where many of Northern Ireland’s most notable chefs were first recognised within the industry.

Shane will be on the judging panel for the much sought-after ‘IFEX Chef of the Year 2014’ title (as well as other competition categories) alongside well-known names within the industry, such as Jack Duffy (a member of the Panel of Chefs of Ireland), Gabriel McSharry (an accredited judge with the World Association of Cooks Societies) and chefs Barry Smyth, Emmett McCourt and Simon Dougan.

An essential show for anyone within the food industry, IFEX 2014 runs from March 11-13 at the King’s Hall Complex, Belfast.

a journey in search of culinary excellence

11 Magna Drive, Magna Business Park, Citywest, Dublin 24, Ireland.t: +353 (0)1 4691455 f: +353 (0)1 4691499 e: info@odaios-foods.com www.odaios.com

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contentsEditor

Diane Day

Editorial Diane Day, Nicci Smith, Barbara Collins

Shane Smith

Advertising Sales Joanne Cameron

Jane Watt

Chef/Food StylistsBob McDonald

Stevie Higginson

Design Peter Robinson ... thinkni@aol.com

Printer GPS, Belfast

Photography All photography by Shane Smith,

with the exception of Brasserie On The Corner - Jonathan Curran

Publisher NI Media Limited

33a Railway StreetLisburn BT28 1XPNorthern Ireland

Tel: 028 9268 8577 Email: info@yeschef.ie

www.yeschef.ie

Managing Director NI Media Limited

Shane Smith

Whilst NI Media takes every care to ensure

that all the information printed in YesChef is accurate, please be advised that recipes are supplied from outside sources and we

cannot be held responsible or liable for any errors or omissions. ALL RIGHTS RESERVED. Reproduction of whole or any part of this

publication is strictly prohibited without the prior written consent of the publisher.

Stevie Higginson, resident chef and food stylist to YesChef

Master chef Bob McDonald, consultant chef and food stylist to YesChef

chef profiles8 … Darren iddonQueens Quay Social, L’Derry16 … Conor WoodsThe Bay Tree, Carlingford28 … stevie HigginsonSquare Bistro, Lisburn42 … stephane Le sourneGhan House, Carlingford50 … Kevin PykePyke ‘n’ Pommes, L’Derry56 … Paul DalrympoleSleepy Hollow, Newtownabbey60 … Gordon McGladderyBushmills Inn, Bushmills64 … Karl BanksThe Hillside, Hillsborough

68 … Terence DalrympoleBilly Andy’s, Larne78 … Richard LuckeyBrabazon, Tankardstown82 … Martin HernandezRestaurant Sage, Letterkenny88 … Ali AskirSafa, Belfast92 … Marty GettyThe Classic Winebar, Limavady104 … Christopher MolloyThe Lemon Tree, Letterkenny108 … John McNallySally McNally’s, Portadown114 … stephen HopeDeli on the Green, Dungannon118 … Paul DobsonCutters Wharf, Belfast122 … Niall GorhamOysters Restaurant, Strabane130 … Bob McDonaldThe Old Inn, Crawfordsburn138 … Killian Ó DonohoeStation House Hotel, Kilmessan142 … Joe FlahertyBrasserie on the Corner, Galway city

food focus26 … Quintessential WinesTasting notes from Seamus Daly33 … FlogasCooking with gas - the fast food choice35 … BallymaloeFour generations in Irish food46 … solaris TeaOrder your own personalised tea 48 … Jen’s Gourmet FoodsPremium oils and vinegars from Oz52 ... Mauds ice creamMad about Mauds54 ... Broighter Gold rapeseed oilLiquid gold from Limavady72 … Johnson’s coffeeA journey of discovery96 … Ditty’s Home BakeryFamous all over Ireland – and beyond112 … The Bramley AppleCraft ciders from the orchard county126 … Annaghmore MushroomsThe new super food136 … Gurman’s Tea & Coffee WorldA world of flavour

Ireland

chef’s secretsTop Irish chefs create culinary treats using ingredients from some of YesChef’s favourite suppliers…

17 … Odaios FoodsConor Woods cooks with his supplier of choice

25 … ValrhonaMonto Mansour conjures up some chocolate heaven

35 … Gourmet ClassicStevie Higginson on the beauty of balsamic glazes

100 … Tyndale Goat KidAli Askir and Stevie Higginson introduce you to some great goat dishes

113 … Connoisseur’s ChoiceJohn McNally reveals how to cook the perfect steak

134 … erin GroveBob McDonald enjoys a jamming session

awards6 … the YesChef ‘Chef of the Year Awards 2014’Nominate your favourite chef, restaurant or front-of-house manager to be in with the chance to win a luxury night for two at our gala awards dinner in Belfast.

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The Belfast Commissioners Building, so generously given to help our cause. Many thanks to Roy Adair and all at Belfast Port.

Simon Dougan (The Yellow Door), Alex Henderson (Belfast Metropolitan Collage), Tracy McCausland (SAM founder) and Shane Smith, YesChef and event organiser.

Justin Galea, executive chef Turnberry Luxury Resort Scotland who awarded two of the students a stage in his kitchen.

Do you know a chef who’s cooking up a storm? An innovative restaurant which deserves more recognition? A front-of-house manager who excels at customer service?

YesChef Ireland is looking for nominations from across Ireland and Northern Ireland to enter into our exciting new annual awards competition, which aims to recognise and celebrate the very finest talent in a variety of categories.

Do you have a favourite chef in your town or city, maybe a special restaurant in Cork, Belfast, Derry or Dublin?

Please nominate your favourite chef, restaurant or front-of-house manager and send us his/her details –restaurant telephone number, address, email, website and style of cuisine.

And don’t forget your own details, there will be a foodie prize up for grabs too! A luxury night in Belfast with two tickets to the awards dinner later in 2014 (date TBA).

By post to: YesChef Chef of The YearNI Media Limited 33a Railway Street Lisburn BT28 1XP Northern Ireland

Please email all details to: chefoftheyear@yeschef.ie

We look forward to hearing from you,

Kind regards,The YesChef team

awardsBy shane smith

What an extraordinary evening we had back in May 2013 when we held our first ‘YesChef share Your Dinner’ in the august surroundings of the Belfast Harbour Commissioner’s Office.

We partnered with a list of sponsors that included Hannan Meats, Get Fresh, Crossgar Food Services, United Wines, James Nicholson Wine Merchant, Odaios Foods, Ditty’s Home Bakery and Fivemiletown Creamery - to mention just a few – and all in the name of Northern Ireland charity, SAM (The Struggle Against Muscular Dystrophy).

Consultant chef, Sean Owns kindly acted as our auctioneer after the dinner and what a job he did, raising over £4,000 in a matter of minutes and donating his own services along with those of fellow chef Gary Gamble to cook for some lucky diners in their own home!

2014 will see the event evolve into something even bigger and better, when we aim to host a gala dinner to beat all dinners and launch the latest addition to YesChef - the YesChef ‘Chef of the Year 2014’.

As you will see from the opposite page, we have teamed up with Shannon’s Jewellers in Lisburn, with a prize of a super chic Tag Heuer watch to present to the winner, as well as many other exciting awards on the night.

We are inviting readers, chefs, owners and managers to nominate as many chefs as they wish for the title YesChef ‘Chef of the Year 2014’. Simply follow the instructions on the opposite page and let’s get the ball rolling!

Full details of the event will be announced early summer and the dinner and awards ceremony will be held in October/November 2014. Our nominated charity will be SAM and we hope to raise as much as last year, and more again.

Tickets will go on sale in June but, if the success of last year’s dinner is anything to go by, demand will be high, so to secure your tickets in advance, call Joanne on 028 (048 from RoI) 92 688 577 or email chefoftheyear@yeschef.ie

Stevie and Christina Higginson, Square Bistro, Lisburn.

Nominee’s Name:

Restaurant:

Type of cuisine:

Address:

Post code:

Tel:

Email:

Web site:

Your Name:

Address:

Post code:

Tel:

Email:

FiRsT PRize valued at £1,800 includes a Tag Heuer watch to the value of £1,000 and a free feature in YesChef valued at

over £800.Details of additional awards categories

to be announced soon. Visit our new website www.yeschef.ie for more details

(coming soon).

This competition is open to every chef across Ireland and Northern Ireland. Your nominee dose NOT necessarily have to have previously been featured in YesChef or Cook for Ulster YesChef. Rules will be uploaded to our website over the coming weeks. Judges decision is final. No cash alternative.

(state whether chef or front-of-house manager)

oftheYear2014

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queens quay social by darren iddon24 Queens Quay, L’Derry BT48 7ASt: 028 7126 3742 e: info@queensquaysocial.comwww.queensquaysocial.com DARREN IDDON

Just like the iconic city in which it is located, Queens Quay social has been buzzing since opening during Derry-Londonderry’s City of Culture 2013…

Executive chef and part owner, Darren Iddon’s aim was to create a contemporary restaurant offering what he terms ‘deformalised’ dining for everyday affairs and special occasions’.

“It’s the city’s first all day dining concept,” says Darren. “Based around the idea of a social gathering, we provide relaxed and flexible dining, where guests are welcome to drift in throughout the day or evening for a simple cocktail, lunch or dinner or relax at the Social Raw Bar.”

Head Chef Zsolt Dikter has worked with Darren in the past and together the pair are really pushing the boundaries. ‘Quirky’ would be a good description of the kind of cooking

going on at the Social and it’s also very standard driven.

“We won’t ever compromise on quality but we also offer some amazing value for money, such as our pre-theatre three course dinner with wine, available every Wednesday from 4-8pm at only £22,” says Darren.

Committed to his craft, or as he puts it, ‘a slave to the stove’, Darren has found inspiration in his cooking from many sources.

He comes from a family of chefs in Liverpool, trained in Devon, gained experience in Michelin starred restaurants in Europe, worked under Peter X Kelly, at his renowned Hudson River restaurant Xaviers and Restaurant X in New York, came to Ireland to chef at Deanes Restaurant in Belfast and later at the five star Lough Eske Castle. While there, he won a Gold medal in the Taste of Ireland Awards and was voted ‘Best

Chef’ by the Restaurant Association of Ireland.

Add to that impressive CV spells at the Capella luxury hotel group, working in Singapore and Mexico, and Raithwaite Hall luxury hotel in Whitby, and Derry diners will find it fortunate that when the opportunity arose to establish a brand new style of eaterie in the maiden city he jumped at the chance.

With VIP visitors in the city during its year of culture already making a bee line for the Social, this is definitely one to watch…

Deformalised dining for everyday affairs and special occasions.

local beets, goats’ curd emulsion with goats’ cheese lollipops & pomegranateFor the beetroots2 purple beetroots2 yellow beetroots2 candy beetroots2 stripe beetroots2 tbsp extra virgin olive oil 1 tsp salt1 sprig thyme1 sprig rosemarysachet d’épices50g coarse salt

For the goats’ curd100g goats’ curd4 tbsp milk1 tbsp honeyfresh thyme leaves

For the lollipops150g goats’ cheese1-2 tbsp milksalt & pepperbeetroot powder (bought)seeds of I pomegranatefresh mint leaves

BeetrootsPreheat the oven to 190°c.

Wash, gently scrub and clean all the beetroots; do not peel them. Place the yellow beets in a roasting dish, coat with the oil and add the sachet d’épices, thyme and rosemary. Cover with foil and bake until the beets are tender. Meanwhile, spread the salt out on a baking tray and place the remaining beetroots on top, cover with foil and roast until they are tender. When all the beetroots are cool enough to handle, carefully peel them, and cut into shapes for serving later. Store them in individual containers (so their colours won’t run into each other) with extra virgin olive oil and reserve.

Goats’ curdHeat the milk gently in a saucepan. Put the goats’ curd in a food processor, add the milk and blend until smooth. Then blend in the honey and the thyme; season well with salt and pepper. Keep warm until ready to use.

LollipopsRemove the rind from the goats’ cheese and crumble into a bowl. Add a little milk if necessary to loosen the consistency. Carefully roll the cheese into lollipop-sized balls and refrigerate until set. Dust the lollipops with beetroot powder.

A sachet d’épices is a small muslin sack containing herbs and spices. We make ours using juniper berries, star anise, cloves, cinnamon stock and pink peppercorns.

ZSOLT DIKTER

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chocolate & peppermint cheesecake, vanilla salted caramel & caramelised hazelnutsFor the cheesecake110ml double cream175g mascarpone cheese200g milk chocolate, broken50g caster sugar2 tsp peppermint extract

For the vanilla salt caramel100g caster sugar2 tbsp water100g double cream200ml milkpinch of vanilla salt (if not available, add a pinch of sea salt & 2 tsp vanilla extract) 5g lecithin

For the brittle25g butter50g caster sugarpinch of salt

For the caramelised hazelnuts100g hazelnuts150g sugar3 tbsp water

CheesecakeHeat the cream and mascarpone cheese in a saucepan over medium heat. In another bowl, melt the chocolate over a saucepan of simmering water. Add the cream mixture to the chocolate and then stir in the peppermint and caster sugar. Whisk until smooth and then pour into individual moulds and transfer to the freezer to set.

CaramelPlace the sugar and water in a saucepan over medium heat, then bring to the boil. Allow to boil without stirring and when the caramel reaches a golden amber colour, remove from the heat, whisk in the cream and vanilla salt and gradually add the milk. Cool the caramel and then add the lecithin.

BrittleGrease a non-stick baking sheet. Melt the caster sugar in a heavy-based pan over medium heat. Add the butter and allow to cook until it turns into a golden-brown caramel. Pour onto the baking sheet, allow to cool and then break into shards.

Caramelised hazelnutsDissolve the sugar and water in a saucepan over medium heat. Increase the heat, boil until golden and then add the hazelnuts. Remove them with a slotted spoon and separate into individual caramelised nuts.

To serveServe as illustrated. We like to complement this dessert with some natural yogurt on the serving plate topped with an unmoulded cheesecake and surrounded with caramel sauce, caramelised hazelnuts and the fresh mint leaves.

pigeon breast sous vide, confit tempura, ‘yakatori’ medjool dates, sprouts & beetroot onion

1312venison, smoked chocolate, red cabbage, cherry gel, red cabbage ketchup, rutabaga, crisp sage, salsfy & onion ash

pbjFor the peanut butter parfait220g peanut butter225g fresh cream1 gelatine leaf, softened in cold water90g caster sugar3 eggs

For the banana sorbet4 bananas190g sugar1½ tbsp lemon juice370ml waterpinch of salt

For the banana jelly180g sugar300g water20g gelatine powder1 banana1 lemon

Peanut butter parfaitBeat the eggs and sugar together in a large bowl with an electric mixer until pale and thick. Add the cream and whisk well, then add the softened gelatine leaf and peanut butter. When well combined, pour the mixture into ramekin dishes and transfer to the fridge to set.

Banana sorbetPurée the bananas in a food processor with the lemon juice until smooth. Heat together the water, sugar and salt and bring to the boil for 5 minutes to make a syrup. Pour the syrup over the bananas and blend again, then pour into an ice cream maker and churn, according to instructions. Alternatively, pour into a plastic container and freeze, beating every hour or so to make a smooth sorbet.

Banana jellySoak the powdered gelatine in a few tablespoons of the water in a small bowl until sponge-like. Place the sugar and water in a saucepan and warm over medium heat to dissolve the sugar, then stir in the gelatine. Blend the banana and lemon juice in a food processor to make a smooth purée and pour this onto the sugary water, mixing well. Pour the jelly into a mould and transfer to a refrigerator to set.

Serve as illustrated with chocolate sauce and sliced banana.

1514 miso halibut, oxtail spring roll, smoked aubergine with courgette & saki sea vegetablesFor the halibut4 x 150g thick halibut fillets, skins on & pin boned3 tbsp miso paste2 tbsp olive oil

For the oxtail spring roll1 kg oxtailsalt & pepper2 tbsp olive oil1 onion, finely chopped1 carrot, finely chopped2 celery sticks, finely chopped750ml red wine1 ltr beef stocklarge spring roll wrappers1 egg white, beatenoil for frying

For the smoked aubergine1 large aubergine1 tbsp fresh thyme leaves2 garlic cloves, finely sliced½ tsp smoking powder (if not available, use smoked salt)1-2 tbsp extra virgin olive oil1 tbsp lemon juice

HalibutLay the fillets, skin side down, on a plate and brush the flesh with a quarter of the miso paste. Cover the plate with cling film and transfer to the fridge, continuing to brush with the remaining miso while the fish is marinating for 24 hours. When ready to serve, heat a frying pan until medium hot and add the oil. Cook the halibut, skin side down, over a medium heat for 3-4 minutes until the flesh has turned opaque. Flip over and cook for another minute, remove from heat and keep warm.

Oxtail spring rollHeat a large oven-proof casserole pot over medium heat and fry the vegetables until tender, add the seasoned oxtail and brown all over. Pour in the red wine and boil until well reduced. Then add the beef stock, season well, cover with a lid or foil and braise at a low temperature in an oven at 160°c for 3 hours. Allow to cool slightly, then remove the oxtails and shred the meat from the bones. Strain half of the liquor into a saucepan and boil over high heat until reduced to a sauce consistency. Moisten the oxtail meat with some of the sauce in a bowl and season well.

Put a wrapper on a board and cut in four, place a heaped teaspoon of oxtail onto one side of each square, brushing the sides with the egg white as you go. Fold over the end, then the two sides and roll up to make a spring roll. Make the rest the same way, cover and chill until needed. Heat the oil in a frying pan and shallow fry the rolls in batches until crisp and golden. Drain on kitchen paper. 

smoked aubergineCut the aubergine in half lengthways. Lightly score the flesh with a diamond pattern and rub in the garlic and thyme. Place the two aubergine halves on a baking sheet and bake in a low oven at 90°c until the flesh comes away from the skin. Brush off the thyme and garlic, scoop the soft flesh into a sieve over a bowl and leave for an hour to drain off any excess liquid. Place the flesh in a food processor and blend until smooth. Add the oil and smoking powder or smoked salt, check seasoning and keep warm.  

To serveSpoon a quenelle of aubergine purée into a bowl along with the halibut (skin side up) and the oxtail rolls, then drizzle with the oxtail sauce. At the restaurant, we also serve this dish with sea vegetables and a creamy foam made by whisking together chicken stock, milk, lemon juice and lecithin.

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L-R: Girts (Sean Murphy) Sakvarne, Conor Woods, Mattew Coburn

the bay tree restaurantBelvedere House B&B, Newry Street, Carlingford, Co Loutht: 042 9383848 e: info@belvederehouse.iewww.belvederehouse.ie

CONOR WOODS

A small, family-run establishment in the medieval town of Carlingford, the multi-award-winning Bay Tree Restaurant enjoys a well-earned reputation for excellent food at a reasonable price…

Chef owner Conor Woods runs The Bay Tree Restaurant with his partner Kristina Sakvarne. The business includes a B&B with seven elegant and individually themed rooms and some great deals available on food and accommodation.

Attention to detail is key to the couple’s success, as proven by a plethora of awards which have just been added to with the restaurant’s inclusion in the Michelin Guide 2014, after being awarded two prestigious Chef Knives and Forks. In the Restaurant Association of Ireland’s Irish Restaurant Awards, it was also nominated ‘Best Restaurant Louth’ in 2010 and 2011, winning the award outright in 2012 and 2013.

“We’re very proud to be recognised by Michelin, and in the other awards, but we also recognise that a restaurant is only as good as its last dinner and it’s our loyal customers we care about most,” says Conor.

“At the Bay Tree, we like to keep our food simple and modern, often taking classic dishes and putting an Irish spin on them, for instance with our spiced duck breast with roasted beetroot, parsnip purée and port jus or our trio of Old Spot pig featuring fillet, three-hour braised cheek and crispy pork belly with crackling, meat juices and apple sauce.

“We like to change our menus, because it keeps us at our best, but we also promote some Irish classics like top quality fish and chunky chips as a permanent fixture.

“Above all we just like to cook good, healthy, real food and use quality suppliers such as Odaios Foods, who provide us with a variety of top class

produce. Kristina grows salad leaves, herbs and vegetables in our gardens and in the summer we are self-sufficient.”

Centrally located on the main street of Carlingford, with a stylish frontage and an elegant interior, The Bay Tree has a 40 seat restaurant and two private rooms (one holding up to 30 people and the other up to 15), with a group menu available and all occasions catered for.

We often take classic dishes and put an Irish spin on them.

pan fried foie gras with apple purée, light soy jelly & toasted briocheWe like to use Castaing foie gras. When we were at the brilliant Odaios Tented Food Exhibition 2013 in Fitzwilliam Square in Dublin 2, we met the lads from Castaing cooking their foie gras from frozen. It was simple and delicious – and I ate far more than my fair share!

We put it on the Bay Tree menu as there is simply no wastage and it’s a great product. As foie gras is very rich, we wanted to use something light and flavourful to complement it.

4 Castaing foie gras escalopes salt & pepper3 Granny Smith apples1-2 tbsp caster sugar25ml water300ml chicken stock200ml light soy sauce1 gelatine leafbrioche bread

Peel, core and slice the apples (reserve the peelings), then put in a saucepan with the water and sugar and cook over medium heat until soft. Transfer to a food processor and blend until puréed. Put the reserved apple peelings in a plastic bag in the freezer for an hour and then purée them in a food processor to make a green sauce for later. Soak the gelatine leaf in cold water to soften. Pour the chicken stock into a saucepan over high heat and boil to reduce to 200ml; reduce the heat and add the soy sauce. Remove the gelatine leaf from the water and squeeze to drain; whisk it into the chicken stock, then pour into a container and transfer to the fridge to set for three hours.

Season the foie gras escalopes and fry in a sauté pan over medium to high heat, until they are richly browned, for about one minute on each side.

Serve as illustrated with slices of warm, toasted brioche.

a journey in search of culinary excellence

11 Magna Drive, Magna Business Park, Citywest, Dublin 24, Ireland.t: +353 (0)1 4691455 f: +353 (0)1 4691499 e: info@odaios-foods.com www.odaios.com

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confit pork belly, pearl barley risotto, black pudding bon bons, apple sauce & cracklingWe source our pork from Kettyle Irish Foods through Odaios Foods and have had this pork dish on the menu in various ways since we opened, as it is hugely popular. We took it off once for a change, but our regulars gave out so much that we had to put it back on!

1 pork belly, skin onsalt & pepper2 ltr duck fat, melted300g black pudding2 tbsp flour, for dredgingsalt & pepper2 eggs, beaten150g panko breadcrumbsoil for deep frying300g pearl barley, soaked1 ltr good chicken stock1 tbsp butterbouquet garniapple sauce

Pork bellyTrim the pork belly and season well with salt and pepper. Lay the pork in a roasting tin and pour over the duck fat. Cover the tin with foil, then cook in an oven, preheated to 150c°, for 4-5 hours until very tender. Remove from the oven and leave to rest for 10 minutes.

Remove the pork from the fat and lay it in a tin, lined with greaseproof paper. Place another tin on top, weigh it down with a couple of cans and leave in the fridge for at least 6 hours to press. Cut into portions and when ready to serve, remove the skins and place them on a baking sheet in a hot oven to make the crackling. Fry the pork belly pieces in an oven-proof frying pan for 4 minutes on either side, then transfer to the oven for 8 minutes.

Black pudding bon bons Cut the black pudding into pieces and pulse in a food processor until crumb-like. Roll the crumb mixture tightly into bon bon-sized balls and dredge them in the seasoned flour. Then dip them in the beaten eggs and toss them in the panko until crumbed all over. Fry the bon bons in the deep fat fryer at 160°c for 3-4 minutes until golden brown. Drain on kitchen paper and keep warm.

Pearl barley risottoHeat the chicken stock in a saucepan over medium heat and add the pearl barley and the bouquet garni. Cook until the stock is absorbed and the barley is tender. Remove the bouquet garni, stir in the butter and season well.

Serve as illustrated with homemade apple sauce.

 

seared scallops with cauliflower purée, crispy capers & golden sultanasWe like to cook this at the restaurant as it is a great seasonal dish when cauliflower is in season. The sweetness of the sultana purée works well with the saltiness of the capers.

We source Broighter Gold rapeseed oil from Odaios Foods and love using it to sear or marinate meats, for vinaigrettes or to serve with bread.

12 large scallops, corals removed1 medium size cauliflower, cut into floretsmilk, to coversalt & pepper200g butter, diced100g golden sultanas100ml water100g baby capers, drained2 tbsp Broighter Gold rapeseed oil1 baby gem lettuce

Place the cauliflower in a saucepan and barely cover with milk. Simmer over medium heat until the cauliflower is tender. Remove the cauliflower from the milk and purée it with the butter in a food processor, adding a little of the milk to correct the consistency if necessary. Season well and keep warm.

Put the sultanas in a saucepan and add the water. Simmer over medium heat until the sultanas are soft and have plumped up. Transfer to a food processor and blend to a fine purée. Heat 1 tablespoon of oil in a pan, add the capers and fry until crispy.

Drizzle the remaining oil over the scallops and season well. Heat a non-stick frying pan until very hot and sear the scallops for 1-2 minutes on both sides until caramelised.

Serve as illustrated.

 

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valrhona ivoire white cheesecake mousse dome with kirsch macerated cherriesAt the restaurant we have a very small team in the kitchen, so we have to devise desserts that can be served quickly. They also have to be full of flavour and this is why we like to use Valrhona chocolate. It never fails to deliver.

500g Valrhona Kalingo, 65% dark400g Valrhona Ivoire, 35% white370ml double cream, whipped until thick300g cream cheese100g caster sugarblack cherries in kirsch175g granola, toasted100g butter, melted

Melt the Kalingo dark chocolate in a bowl over a saucepan of simmering water. Using a pastry brush, brush the insides of four dome moulds with the melted chocolate and place in the fridge to set. Repeat this process three more times to create a thick chocolate dome shape, which will contain the mousse.

Put the cream cheese and sugar into a bowl and beat with a hand held mixer until light and fluffy. Stir in melted Ivoire white chocolate until combined and then gently fold in the whipped double cream to create a light mousse. Fill a piping bag with the mousse. Place three cherries in each of the unmoulded chocolate domes and pipe the mousse on top, leaving space for the base. Mix the granola with the melted butter in a bowl and sprinkle on top, to form the base of the dome when it is unmoulded. Some dark melted chocolate could be used to seal the granola base to the side of the dome if there are any gaps. Transfer the moulds to the fridge to set.

To serve, very carefully unmould the domes and serve as illustrated. 

pan fried duck breasts, fondant potatoes, spinach & roasted beetrootWe source whole Cherry Valley ducks from Odaios Foods and use the livers for duck liver parfait and the legs for the duck confit dish in our midweek menu. The breasts are used in our à la carte menu and we roast the carcass to make stock. I love the fact that every bit of the bird gets used.

Kristina grew beautiful beetroot this year, so I had to put that on the menu too.

4 duck breasts, trimmed240ml port250ml chicken stock4 beetroots, unpeeled, washed & trimmed1 tbsp olive oilsalt & pepper4 potatoes, peeled & cut into barrel shapes100g butter1 ltr duck stock (if not available use good chicken stock)1 bag baby spinach, washedfreshly grated nutmeg

BeetrootPlace a layer of foil on a baking tray and then top with the beetroot. Sprinkle with the oil and season well. Seal the foil around the beetroot and roast in the oven at 160°c for about 2 hours.

Potato fondantHeat the butter over a medium heat in a saucepan and add the potatoes. Fry until they are golden brown all over and then pour in the stock and season well. Cover with a lid, reduce the heat and simmer the potatoes until tender. Remove from the pan and keep warm.

Duck breastsScore the skin on the duck and season well. Place the breasts, skin side down, in a dry frying pan and fry for 5-7 minutes until golden brown. Turn and seal for a minute, then transfer to a roasting tray and bake until cooked to your liking. Allow to rest.

Make a port jus by draining away the fat from the pan and adding the port, scraping to de-glaze with a wooden spoon. Reduce the port down to a syrup, add the chicken stock and reduce again to get the desired consistency.

Serve as illustrated with spinach which has been sautéed in butter and a grating of nutmeg for spice. 

a journey in search of culinary excellence

11 Magna Drive, Magna Business Park, Citywest, Dublin 24, Ireland.t: +353 (0)1 4691455 f: +353 (0)1 4691499 e: info@odaios-foods.com www.odaios.com

A4 Advert opt2.indd 1 09/07/2013 17:23:46

2322

valrhonaGlamour, elegance and refinement are the qualities that characterise both the dishes and the dining space at the recently opened Saphyre on Belfast’s Lisburn Road.

Personally designed by the restaurant’s owner, Kris Turnbull, it showcases a dining room styled with signature Hermes fabrics, glamorous Rubelli silks and the new bespoke Kris Turnbull furniture collection, all set within an architecturally stunning converted church.

Head chef Patrick Rowan is not only a talented chef but also an ingenious artisan, using some of the finest local ingredients to deliver a dining experience that is as delightful as it is engaging.

Joining him in the kitchen, talented pastry chef Monto Mansour has a distinctive flair with his theatrical infusion of ingredients. From classic afternoon tea, to cakes and pastries, signature macarons and delicate desserts, his menus are hard to rival.

Only the best will do for saphyre’s pastry chef Monto Mansour – and when it comes to chocolate that means it has to be Valrhona…

fine french chocolate

Monto has worked with Valrhona chocolate for many years and says, “I love the vast range and contrast of couvertures to suit any pastries or plated desserts that I create. Valrhona steadily expands the range, pushing my creativity and helping me to re-imagine previous recipes and dishes.”

The opulent dining room also has a charming front-of-house team, filled with passion and knowledge, and led by maître d’ Sam Vince.

In short - this restaurant and its tantalising menus promise an exclusive experience for the discerning diner!

For more information visitwww.valrhona.comwww.valrhonapro.com (for professional customers)www.saphyrerestaurant.com

jivara lactée, mango & jasmin tea mousse60g mango purée200g Valrhona Jivara (40% milk)300g softly whipped cream1 gelatine sheet30g jasmin tea

Firstly, soften the gelatine sheet in ice cold water. Next, bring the mango purée and the tea to 80°c on the stove. Add the gelatine, stir, then strain over the chopped chocolate.

Emulsify with a hand blender, then set aside to cool to around 30°c. Once cooled, carefully fold in the whipped cream and pour into glasses.

To serveTop the mousse with thickly cut slices of fresh mango and your preferred flavour of ice cream or sorbet. We serve ours in a tempered chocolate collar, topped with a little coconut foam.

2524

smoked hazelnut dacquoise, salted dulcey ganache & guanaja crémeuxFor the dacquoise120g T55 flour350g lightly smoked hazelnuts210g brown sugar350g caster sugar500g week-old egg whites

For the ganache200g whipping cream150g Valrhona Dulcey (32% blond)3g Maldon sea salt

For the crémeux250g double cream250g whole milk150g egg yolks50g caster sugar200g Valrhona Guanaja (70% dark)

DacquoisePreheat the oven to 200°c.

Blitz the flour, smoked hazelnuts and brown sugar in a food processor for 1 minute. Meanwhile, whip the egg whites to soft peaks, then begin to add the caster sugar, a tablespoon at a time, until you have achieved a smooth glossy meringue. Carefully fold the dry ingredients into the meringue, pipe into rounds and bake at 200°c until light golden brown (about 5 minutes).

GanacheBring the cream to just below the boil, then pour over the chocolate. Emulsify with a hand blender, then add the salt and transfer to a piping bag.

Crémeux Bring the cream and milk to just below boil. Meanwhile, whisk the yolk and caster sugar together. Pour the hot cream over the egg mix, whisk together and return to the pan. Stir over a low heat until thickened, then strain over the chocolate drops, emulsify and pour into a shallow frame.

To serveLayer the cake, starting with a cube of the dacquoise, then a tempered Dulcey chocolate sheet. Next, pipe a dot of the ganache, followed by a crunchy chocolate wafer and finally curls of the chocolate crémeux.

valrhona caramélia, vanilla & tonka bean choux bunsFor the choux buns125g milk125g water110g salted butter280g T45 flour8 eggs

For the Caramélia crème pâtissière250g whole milk1 vanilla pod3 egg yolks40g sugar½ a tonka bean, grated20g corn flour50g Valrhona Caramélia (36% chocolate)

Choux bunsBring the butter, milk and water to the boil. Whisk in the flour and cook over a low heat for around 5 minutes. Transfer to a piping bag with a number 2 nozzle and pipe into 1cm rounds. Bake for 10-14 minutes at 200°c and set aside to cool.

Caramélia crème pâtissière Whisk together the sugar, yolk and corn flour while bringing the milk, vanilla and tonka to the boil. Strain the hot milk over the egg, mix and whisk. Return to the pan and cook over a low heat for at least 10 minutes, stirring all the time. Add the chocolate to the hot mixture and whisk vigorously. Pour onto a shallow tray, wrap with one layer of cling film and set aside to cool.

To servePoke little holes in the bottom of the choux buns and pipe full of the chocolate pastry cream. We serve ours with a little salted caramel glaze and chunks of aerated Caramélia chocolate.

2726

Gruner Veltliner Terrasen – Jurtschitsch, Kamptal, Austria 2012 Austria’s signature grape, with its weight of fruit and hint of spice, will act as a balance to the spicy, smoky and salty expressions in this dish. Go on – give Gruner a go!

miso halibut, oxtail spring roll, smoked aubergine with courgette & saki sea vegetables: Queens Quay Social, L’Derry. Page 12

Picpoul du Pinet, Terre de Roqueloupie, France 2012Comes from the shores of the Bassin de Thau on the Mediterranean, where its lipsmacking freshness makes it the ideal partner for all manner of local seafood. The Muscadet of the South of France!

crab macaroni cheese with pan-fried castletownbere scallops & caviar of apple jelly: Ghan House, Carlingford. Page 41

Pinot Noir, Mahi estate, Marlborough 2011Brian Bicknell crafts small quantities of this Pinot, which has lots of black cherry notes but has the silky mouth feel to match the chestnut and the gel.

wild irish fillet of venison with

chestnut panna cotta & mandarin gel: Ghan House, Carlingford. Page 42

roast halibut, jerusalem artichoke,clams, oxtail, herbs & red wine:Brabazon at Tankardstown House,Slane. Page 77

Moscatel de Malaga No1 seleccion especiale 2012 Ordonez, spainHarvested late when the grapes are super-ripe, this multi-award-winning wine has the sweetness to combine with the parfait but importantly has the freshness to not be sticky or cloying. Sweet but zesty.

iced coconut & lime parfait, crispy tuiles, homemade fruit jelly & mango coulis: Ghan House, Carlingford. Page 43

Corbieres Classique 2012, Chateau Ollieux Romanis, FranceThis fantastic wine is a blend of old vine Carignan, Grenache and some Syrah, which is very, very lightly oaked. The luscious red and black fruit flavours, which will balance the carrots, are

counterpointed by the dryer herbal notes of bay and rosemary which should work well with the smoky lamb.

mcgeough’s turf-smoked loin of lamb with mussels & tamarind carrots: Brasserie On The Corner, Galway City. Page 143

Maturana Tinta, Vina ijalba, 2010, Rioja Maturana Tinta is an ancient Riojan varietal which was almost extinct until Vina Ijalba revived it. A deep coloured red which has lots of spice and red fruits. This depth of flavour will complement the Umami rich jowl and the

figs and fennel, while it’s natural freshness will cut through the fat of the cheek.

glazed pork cheek & slow cooked jowl with figs & fennel: Brabazon at Tankardstown House, Slane. Page 78

Vin santo (Organic) 2006, Tenuta san Vito, TuscanyVin Santo is the classic dessert wine of Italy. Aged for five years in wooden barrels it has a nutty, caramel flavour which should match all the elements of this dish.

chocolate tart with hazelnut purée & raspberry sorbet: Brabazon at Tankardstown House, Slane. Page 79

Albarino, La Liebre y la Tortuga 2012 Rias Baixas, spainAlbarino from Northern Spain is the classic wine for fish. It has the zesty, minerally freshness required for the monkfish but has the weight of ripe peachy fruit to handle the deep fried mushroom pâté and wild mushroom.

monkfish & slow cooked pork belly with carrot purée, wild mushrooms, mushroom pâté & a buttermilk foam: The Lemon Tree, Letterkenny. Page 103

Valpolicella Ripasso 2012 Torre d’Orti, Veneto, italySometimes described as ‘Baby Amarone’, Ripasso can be too powerful to match with food but Torre d’Orti comes from a cooler vineyard on limestone soil which means the wine isn’t too full on. However, its sweetness of fruit

will combine nicely with the venison and the sqush.

marinated saddle of venison with butternut squash & fruity demi-glaze: Signal, Station House Hotel, Kilmessan. Page 137

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Call in and see us

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Great wines from quality driven, passionate

producers, personally selected and imported

directly to you.

The Quintessential Wines mission is to offer a carefully selected range of first-rate, interesting wines, available in restaurants, from the company’s Drogheda retail store or online.

“We are a small team of wine nuts who believe wine shopping should be a fun, engaging experience and that is why we try to avoid the stuffiness and pretention surrounding wine and try to relate to our customers in language they understand,” explains Seamus Daly, Quintessential Wines, Drogheda.

“Since 2006, we have worked with some of Ireland’s leading hotels and restaurants, providing them with wines that help them develop more interesting wine lists and ones that work well with whatever style of food they produce.

“Today, many chefs put a lot of emphasis on traceability and sustainability in their raw materials. We take the same approach with the wines we import. We ensure this by importing all our wines directly from the wine grower. Secondly, we work, where possible, with smaller, family run wineries who are responsible in their care of the land. Many of the wines we import are organic or are made to organic standards.”

The result when you buy from Quintessential Wines is that you get a bottle of wine which tastes great and is good value for money.

In 2008, the company opened a wine boutique in Drogheda, which continues to attract customers from far and wide looking for good wines, great gift ideas and a taste of something with a story behind it. Quintessential Wines has also been included by John and Sally McKenna in their annual guide since 2009.

Get in touch and feel the Quintessential Wines experience for yourself – Seamus, Roisin and Noel look forward to helping you connect with a great bottle!

For more information tel 041 983 0960 or visit www.quintessentialwines.ie

quintessential wineswinning wines to accompany your food

2928

square bistro18 Lisburn Square, Lisburn BT28 1TSt: 028 92 666 677 e: info@squarebistro.co.ukwww.squarebistro.co.uk

STEVIE HIGGINSON

exceptionally good food, combined with competitive pricing, friendly and efficient service and a buzzing, lively atmosphere - square Bistro has it all…

Chef proprietor Stevie Higginson opened the Square Bistro in Lisburn seven years ago with the maxim ‘It’s all about the food’ and it’s an aspiration he has more than lived up to, having consistently earned a prestigious ‘Best in Ireland’ McKenna’s Guide plaque (formerly Bridgestone) every year from 2010 through to 2014.

Renowned for his flair and imagination, Stevie goes the extra mile to produce great food. Order the crème brulée for dessert and it isn’t just any crème brulée, it’s one infused with fragrant ‘Turkish Delight’.

“Taste is the most important thing there is in cooking and all our dishes are full of flavour,” says Stevie. “We try

and source our products locally where possible and, with the exception of ice cream, we make everything fresh in our kitchen – as diners can easily see at the passe, which is open onto the restaurant.”

Whatever your tastes, the Square Bistro has a menu to suit, with regular themed nights for lovers of seafood, curry or tapas. Add to that early bird, specials and à la carte menus and you realise just how spoilt for choice diners are!

“Producing consistently high standards is extremely important, as is having a good team around me,” says Stevie. “My sous chef, Leigh Ferguson has been here for seven years and I know I can rely on him to maintain those standards on the nights when I am not there. My wife, Christina leads the team front of house and many of the staff have been with us for a number of years

so they have the experience and professionalism that enables diners to relax and enjoy their visit, knowing they are in capable hands.”

As one of the many wall plaques on display says, ‘Enter as a stranger, leave as a friend.’ One visit to the Square Bistro is enough to make you want to return time and time again.

It’s all about the food.

square bistro cherry & amaretto dessertFor the mousse4 egg whitessqueeze of lemon juice100g dark chocolate20g caster sugar

For the cherry purée jelly200g fresh cherries, pitted100g caster sugar70ml Disaronno (amaretto liqueur)1 leaf of gelatine

For the cherry custard cream3 egg yolks40g caster sugar250ml double cream

Cherry purée/jellyIn a food processor, combine the pitted cherries with the sugar and process until smooth for 30 seconds. Pour into a fine sieve set over a bowl. Reserve a third of this purée for later. Soak the gelatine leaf in a bowl of cold water to soften. Heat the remaining purée in a saucepan over low heat, remove the softened gelatine leaf from the water and whisk it into the warm purée until dissolved. Pour the jelly into the base of each serving glass and put in the fridge to set.

Cherry custard creamBring the cream to simmering point over a low heat. Whisk the yolks and sugar together in a bowl until well blended. Pour the hot cream onto the eggs and sugar, whisking all the time. Return to the pan and, over low heat, stir with a wooden spatula until thickened. Remove from the heat, stir in the remaining cherry purée and leave to cool.

Chocolate mousseBreak the chocolate into small pieces and place in a heat-proof glass bowl over a saucepan of simmering water. Allow the chocolate to melt, remove from heat and cool slightly. In a separate bowl, whisk the egg whites with the sugar and lemon juice until pale and stiff. Beat one third of the whites into the melted chocolate to loosen and then gently fold in the rest. Pour the mousse into the glasses over the set cherry jelly and return to the fridge.

To serveWhip up the cold cherry custard and pour into the glasses over the chocolate mousse and jelly. We like to top the desserts with crushed amaretto biscuits and toasted almonds.

3130

roast rump of lamb, butternut squash purée, seasonal vegetablesA simple dish which consistently pops up on our menu - clean, fresh and a dream to eat.

4 x 350g rump of lamb4 medium carrots4 baby beetroots12 sprouts1 butternut squash50-100ml double cream (enough to loosen the butternut squash)

Preheat the oven to 180°c

Pre-cook the vegetables by cooking them in lightly salted boiling water until they just have a slight bite, then plunge them into iced water.

Pan fry the lamb rumps on all sides to get a good colour all over, then transfer to an oven tray and roast for 15-20 minutes until medium (any more and they will become dry).

Peel, de-seed and dice the butternut squash and boil until very soft. Drain in a sieve and then heat the butternut in a pot with some cream, salt and pepper, then blend to a purée. Set aside.

To bring the vegetables back to temperature, heat them in a little butter. Put a good swipe of the butternut purée on the plate, then the vegetables and the lamb rump.

Serve with champ and gravy. 

smoked haddock benedict4 rashers of streaky baconsoda bread

400g smoked haddockflour, egg & breadcrumbs4 fresh free-range eggs1 tsp white wine vinegarsalt

For the hollandaise sauce400g butter3 egg yolks½ glass of white wineWorcestershire saucepinch of paprikasqueeze of lemonsalt & pepper

Hollandaise sauceMelt the butter in a microwave or pot. Add the egg yolks into half a glass of white wine in a heatproof bowl, over boiling water. Whisk until you can make a figure of eight which holds its shape for a few seconds. Take off the heat and very slowly whisk in the butter, then add a dash of Worcestershire sauce, pinch of paprika and a squeeze of lemon. Season with salt and pepper.

Put the streaky bacon on an oven tray and cook until crispy. Remove and set aside. Boil a pot of water and add the white wine vinegar and a dash of salt. Gently swirl the water and add one egg at a time. Gently poach for 3 minutes approximately. Remove and chill in cold water to stop the cooking process. The eggs can now be set aside and brought to temperature, when ready to serve, in boiling water.

Cut the soda into small round circles and cook in butter until golden brown.

Cut the smoked haddock into 4 small portions; coat each piece in flour, then egg and finally breadcrumbs. Deep fry for 5-6 minutes at 175°c.When cooked, drain on kitchen paper.

3332

Flogas Ireland Ltd.Tel: (041) 983 1041 Email: info@flogas.ie www.flogas.ie

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33332 Flogas Self Build_A4.indd 1 08/03/2013 09:31:41

Luck has been on our side over the last 12 months weather-wise and let’s hope we get something similar when it comes to summer weather for 2014, writes Shane Smith…

We had the BBQ out more than enough last year and, like many, we created new and exciting dishes to cook.

All too many times, people fire up the ‘barbie’ after buying some steaks, mince for burgers, chicken for kebabs and so on - all of which are wonderful. In fact nothing beats a good old rib-eye charred on the BBQ. It has to be every carnivore’s favourite on a hot summer’s day, washed down with a good glass of red no doubt!

That said, the BBQ is so versatile that a great many

things can be cooked on it – using a decent gas BBQ, powered by Flogas of course!

Gas is always my preferred choice. Given the super fast lives we all lead today, we need super fast heat to get cooking rather than waiting for charcoal to come to temperature. Arriving in from work, getting the last of the sun’s rays, we need to get cooking sooner rather than later.

I have taken a simple dish of calves’ liver with mussels, served with a good slab of bread to soak up any of the juices from the steaming liquor of the mussels.

For more great ideas visit www.flogastronomy.com

flogascooking on (flo)gas

calves’ liver, blonde steamed mussels1 loaf of tiger bread

For the topping500g fresh calves’ liverrocketsalt & peppercaramelised baby onions

For the mussels500g fresh mussels, cleaned & beards removed1 banana shallot, finely diced1 clove garlic, finely chopped100ml Dungarvan Blonde Alecoriander & parsley, chopped

Slice the bread into thick slices, drizzle with olive oil and lightly char-grill on both sides.

With your BBQ on a medium to hot setting, lightly oil the calves’ liver and season with salt only. Place on the grill, turning only once. No more than 1 minute each side (best served pink and rested).

For the mussels, place a small pot on the BBQ and gently fry the diced garlic and shallot. Add the mussels and the beer and put a lid on the pot, leaving it slightly ajar to allow the mussels to take on some of that wonderful smoky flavour. Steam until the mussels are open, discarding any which do not open.

To serveAdd the herbs and serve to the side in a bowl with the cooking liquid. Top the char-grilled bread with a little rocket, the liver and caramelised baby onions.

3534 classicgourmet

Gourmet Classic has released its latest offering, a range of flavoured balsamic glazes, and we asked resident chef Stevie Higginson to get to work in the kitchen and test them out for YesChef readers.

The team at Square Bistro received four flavours - chocolate, roasted garlic, smokey lapsang and tom yum. For a starter, they got to work with a simple chicken salad. Honestly, the balsamic on its own would work perfectly, but being a chef, Stevie decided to up the game.

“We introduced some extra components such as rosemary, sugar, a touch of soy sauce and garlic,” he explains. “We allowed the marinade to infuse with some chicken overnight and simply roasted the chicken off in the oven. We love this product - it’s well balanced in flavours and, although it’s a reduction, the vinegar is definitely not too intense.

“The Gourmet Classic range is simple to incorporate in so many ways and reduces the process. I am very particular about what products we allow into our kitchen. Our motto is ‘it’s all about the food’ and we hold that very dear to our heart. If the

Chef stevie Higginson, who runs the highly successful square Bistro in Lisburn, cooks with Gourmet Classic’s new flavoured balsamic glazes…

created by chefs, for chefs

product doesn’t stand up, it simply doesn’t get in.

“For the duck dish, we used the Smokey Lapsang balsamic glaze, which has mild undertones and balanced the tea-infused duck breast nicely - not too intrusive, but adding subtle essence which complemented our jus nicely.”

Other great products from Gourmet Classic include a range of cooking wines, which are lightly seasoned and have reduced alcohol. This helps to keep the price down, which therefore makes the wine exempt from VAT. The reduction doesn’t have to be as intense to remove the strong alcohol tones, creating a superb finished sauce.

Our motto is ‘it’s all about the food’ and we hold that very dear to our heart.

Gourmet Classic never compromises on quality. When using our range of Cooking Wines and Spirits chef can be confi dent of an ingredient that performs brilliantly – every time. This is why the UK’s leading chef associations are proud

to work with us. And we are 40% cheaper than the bottled equivalents.*

*Beware of cheap imitations.

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YOU CAN JUDGE THE

QUALIT Y OF THE INGREDIENT. . .

gourmetclassic.com

Gourmet Classic_Yes Chef_Ingredients ad_17.11_aw.indd 1 17/11/2012 11:42

3736 gourmet classic balsamic lapsang duck, beetroot, beetroot foam, roasting jusFor the duck2 duck breasts 2 star anise5 whole cloves5 green cardamom pods10 black peppercorns 1 × 3cm piece cinnamon stick 500ml freshly brewed tea

For the beetroot4 beetroots2 tbsp Broighter Gold rapeseed oilsalt & pepper

For the beetroot foam2 cooked beetroots, in their cooking liquor2g soy lecithin (1 sachet)100ml Gourmet Classic chardonnay white wine200ml chicken stock100ml Smokey Lapsang balsamic glaze

DuckScore the duck breasts on the fat side, place into the freshly brewed tea and leave to cool to room temperature.

Heat a frying pan over a medium heat for 5 minutes, then place all the spices into the pan and toss them around for about 2 minutes, until they are slightly

toasted. Remove the spices from the pan and put them into the bowl with the tea. Cover with cling film and place in the fridge for 12 hours, or overnight.

Remove the duck breasts from the marinade, season, skin side only, with sea salt and place on a medium to hot pan, skin side down (no need for oil as the duck will render enough fat to assist in the cooking). Gently cook until the skin is a nice golden colour. Turn the breast over, finish the flesh side for 1 minute and remove from the heat. Rest, skin side up, for at least 5 minutes, reserving half the fats from the pan for the jus.

BeetrootSeason with salt and pepper and place in tin foil. Drizzle with the Broighter Gold rapeseed oil and loosely wrap, then place in an oven at 170°c and roast until cooked through (about 20 minutes). Peel, with gloves on, and cut to your desired size.

Beetroot foamBlitz the beetroots in their cooking liquor and drain through muslin cloth. Dissolve the soy lecithin in the juices and blitz to form a foam.

Roasting jusFinally, using half the cooking juices from the pan in which the duck has been fried, add the Gourmet Classic white wine and reduce by half. Add in the chicken stock and again reduce by half. Finally add in the Smokey Lapsang balsamic glaze to finish, cooking out for 3-5 minutes.

Serve with a shaving of truffle and some salad leaves.

3938

gourmet classic balsamic chocolate truffles100g dark orange chocolate (70% cocoa)250g dark chocolate (70% cocoa)2 tbsp double cream1 tbsp light corn syrup 1-2 tbsp Gourmet Classic chocolate balsamic glaze 2 tbsp unsalted butter300g dark chocolate (70% cocoa)

Place some finely chopped chocolate (250g dark and 100g orange) in a bowl. In a small saucepan, combine the cream and the corn syrup over medium heat. Bring the mix to a gentle simmer. Pour the hot cream over the chopped chocolate, letting it sit and soften the chocolate for a minute. Gently whisk the cream and chocolate together until the mixture is shiny and smooth.

Add a tablespoon of Gourmet Classic chocolate balsamic glaze and whisk it in. Taste the ganache, and if desired, add a little more (up to an additional tablespoon until you get a flavour you like). You don’t want to actually taste vinegar, rather, the vinegar will intensify the fruitiness of the chocolate. Whisk in the room-temperature butter.

Press a layer of cling wrap on top of the chocolate and refrigerate it until it is firm enough to scoop (about 1 hour).

Once firm, but not hard, use a small 1-inch candy scoop or a teaspoon to make small balls of ganache. Roll them between your palms to make them round, dusting your palms with a bit of cocoa powder, if necessary, when the truffles start to stick. Refrigerate the tray while you prepare the chocolate coating.

To serveYou can use chocolate sprinkles directly onto your truffles or melt some more chocolate and dip each truffle to coat. Use mint chocolate or any other flavour you like.

gourmet classic roast garlic balsamic chicken salad2 tbsp Gourmet Classic roast garlic balsamic glaze 1 tbsp honey50g brown sugar1 tbsp soy sauce1 tbsp dried rosemary1 garlic cloves, crushed4 boneless/skinless chicken breasts½ tbsp toasted sesame seeds100g pine nuts1 bag of baby leaf salad, washed & ready to eatsmall sweet peppers, chopped olive oil1 clove garlicjuice of ½ limesalt & pepper to taste croutons

In a plastic bag, place the honey, sugar, soy sauce, dried rosemary, crushed garlic and that all-important ingredient, Gourmet Classic roast garlic balsamic glaze. Mix all the ingredients together, place the chicken breasts in and seal with as little air as possible. Marinate in a fridge for at least 2 hours, or even better, overnight.

Heat the oven to 180°c and place the chicken breasts on an oven-proof dish. Roast for 25-30 minutes. In a small pot, place the remainder of the marinade and reduce over a low heat. Baste the chicken once or twice during cooking. Remove from the oven when cooked and rest while you prepare a salad. Reduce the marinade to a sticky consistency for extra sauce.

On a hot pan toast the pine nuts until they take a nice golden colour. Add them to the salad leaves, croutons and sweet peppers. Crush the garlic clove, finely chop and mix with olive oil and the juice of half a lime.

To serveDress the salad and serve immediately.

4140 As soon as you hear the name Ballymaloe you just know you’re in for a treat!

The Allen family have become legendary in food circles and Ballymaloe country house hotel, restaurant and cookery school now welcome visitors from all over the world. Ballymaloe Country Relish, made on the farm to a traditional family recipe, is a firm favourite with chefs and home cooks who appreciate its natural goodness and full flavour.

Aiming to emulate the best of Irish country house cooking in its emphasis on fresh home grown produce, menus at the restaurant in Ballmaloe House feature locally reared meat and poultry and the catch of the day, with vegetables cultivated from the farm’s walled garden.

The award-winning Allens are celebrating 50 years in business this year and, not a family to rest on their laurels, have added self-catering cottages and a performance venue, the Grainstore (created from converted estate buildings), at their County Cork farm, while also hosting events such as garden and literary festivals.

Set in the rolling fields of a 400-acre estate, Ballymaloe offers the perfect venue for weddings and short breaks where the friendly, family atmosphere, comfortable, elegant accommodation and exceedingly high culinary standards combine to make Ballymaloe a much sought after destination.

For more information tel 021 4652 531 or visit www.ballymaloe.ie

ballymaloe four generations in the irish food industry

home-made beef patties, mustard, rocket & ballymaloe country relish800g fresh beef mincesalt & pepper4 bread baps1 large beef tomato, sliced2 medium red onions, sliced1 tbsp butter1 tbsp olive oil50ml red wine100ml beef stock50ml port2 tbsp American mustard2 tbsp Ballymaloe Original Country Relishmayonnaisefresh rocket leaves

Melt together the butter and oil over a medium heat and add the onions. Sauté until soft but not coloured. Add the port, stock and wine and boil until the liquid is almost absorbed. Set aside.Season the ground beef and shape into four patties. Cook the patties in a frying pan in a little oil over a medium to high heat until cooked through.

To serveToast the bread baps and top with the rocket, Ballymaloe Original Country Relish, tomato slices and the patties, followed with some mustard, the red onion reduction and finally some mayo. Enjoy!

pan fried duck breast, ballymaloe cranberry sauce, soy bok choy4 duck breasts1 small chilli, sliced 2 tbsp sunflower oil3 tsp minced ginger2 tsp minced garlic4 spring onions, finely chopped1 bok choy, roughly chopped1 tbsp Ballymaloe cranberry sauce3 tbsp soy sauce50ml rice vinegarsea salt & freshly ground black pepper

Score the skin of the duck. Season generously with sea salt and place skin-side down in a large pan over medium - low heat. Lower the heat slightly and cook to render the fat, basting as they cook. Once the skin is golden brown and crisp flip the breasts and cook the remaining side for 1 minute, add the chillies for the last minute. Transfer the breasts, skin-side up, to rest. Reserve half the fat from the pan with the chillies.

In a wok or large frying pan, add the sunflower oil and sauté 2 tablespoonfuls each of the ginger and garlic for about 30 seconds. Add the scallions and bok choy, season and cook for about 3 minutes. In the reserved duck pan over medium-high heat, add the remaining ginger, garlic and scallions to the pan, then the Ballymaloe cranberry sauce, soy sauce, and vinegar. Cook gently for about 5 minutes to infuse and reduce the liquid slightly. Serve with egg noodles or rice.

4342

ghan houseCarlingford, Co. Louth t: 042 937 3682 e: info@ghanhouse.comwww.ghanhouse.com

STEPHANE LE SOURNE

A stone’s throw from Carlingford Lough at the foot of slieve Foy Mountain is Ghan House, a fully restored Georgian house with two AA Rosette restaurant, bedrooms and cookery school…

It is just a short trip from Dublin or Belfast (less than an hour in each case) which brings you to the beautiful medieval town of Carlingford where a tree-length away is Ghan House.

Set within three acres of walled gardens with herb and vegetable gardens, head chef Stephane Le Sourne has utilised the best of the land and sea around him - the famous Cooley lamb and beef from the slopes of Slieve Foy, Carlingford mussels, oysters and lobster from the lough and fish brought in to Kilkeel harbour.

The restaurant, which serves non-residents and residents, is open most evenings and offers a great value six-

course tasting menu at €33 midweek in addition to the main restaurant menu, which offers up to four courses and runs all week to 9.30pm. The restaurant is also open for lunch on Sunday. Booking ahead advised!

Log fires, candlelight and not selling a table twice add to the relaxed atmosphere at Ghan House.

The business was established 21 years ago by chef proprietor Joyce Carroll in 1993; she is now semi-retired and leaves the kitchen decisions in the very capable hands of Stephane, ably assisted by Allan Maynard, who take pride in making their own stocks and sauces, homemade breads and ice cream.

Ghan House has retained the two AA Rosettes awarded back in 2011 and has also won, three years running, ‘Best Hotel and Country House Restaurant in County Louth’ awarded by The Restaurant Association of Ireland.

The bedrooms at Ghan House offer a tranquil oasis, boasting features such as family antiques, sea or mountain views and homemade biscuits, all dovetailed with the requirements of modern living - bath and shower en-suite, free wi-fi, iPod dock and 32” flat screen digital TV. Indeed the bedrooms have been in John and Sally McKenna’s ‘Best 100 Places to Stay in Ireland’ for the last 16 years…all of which makes Ghan House in medieval Carlingford an ideal food lovers’ getaway!

Best Hotel and Country House Restaurant in County Louth.

crab macaroni cheese with pan-fried castletownbere scallops & caviar of apple jellyFor the crab macaroni cheese 250ml fresh cream2 tbsp Worcestershire sauce2 tbsp red wine vinegar220g cream cheese170g fontina cheese220g mascarpone cheese1 banana shallot, finely chopped500g macaroni pasta500g crab meat100g fresh white breadcrumbs

For the caviar of apple jelly1 ltr pressed apple juice10g agar agar

For the scallops12 Castletownbere scallops, corals removed1 tbsp butter1 tbsp olive oilsalt & pepper

Caviar of apple jellyBoil the apple juice in a saucepan over medium heat. Add the agar agar and whisk until thick, remove from heat and allow to cool and set. Then, put the jelly into a food processor and pulse carefully until it resembles caviar.

Crab macaroni cheeseCook the pasta according to the manufacturer’s instructions. In a separate large saucepan over medium heat, melt the butter and cook the shallot until soft. Stir in the cream, Worcestershire sauce, vinegar, cream cheese and mascarpone and bring to the boil. Remove from the heat and mix in the fontina cheese, crab meat and the cooked pasta. Season well. Pour the macaroni cheese into a baking dish or individual moulds, top with breadcrumbs and bake in a preheated oven at 180°c until golden brown.

scallopsHeat the butter and oil in a sauté pan until very hot. Season the scallops and fry for 2 minutes on each side until caramelised.

Serve as illustrated.

4544

wild irish fillet of venison with chestnut panna cotta & mandarin gelFor the chestnut panna cotta & mandarin gel250ml fresh cream40g sugar1 leaf gelatine75g chestnut paste5g whiskey2g agar agar (available from health food shops)100g mandarin purée

For the venison4 x 100g venison filletssalt & pepper1 clove garlic, crushed1 tbsp fresh rosemary, chopped1 tbsp fresh thyme, chopped1 tbsp olive oil

Chestnut panna cotta & mandarin gelHeat the cream in a saucepan until it comes up to the boil. Remove from the heat and whisk in the sugar, chestnut paste and whiskey.

Soak the gelatine leaf in some cold water until soft, then remove the gelatine and stir it into the cream until dissolved. Pour the creamy mixture into glasses and chill in the fridge until set and wobbly.

For the gel, mix the purée with the agar agar over medium heat, then bring it to the boil. When the mixture thickens, remove from the heat. Purée with a stick blender and then pour the gel over the set panna cottas.

VenisonMix the garlic, rosemary and thyme in a bowl. Season the venison fillets with salt and pepper and then sprinkle on the herb mixture. Heat the oil in a frying pan, cook the venison for 5 minutes, then turn over and cook for 3-5 minutes more, depending on how rare you like it. Lift the meat from the pan and set aside to rest.

To servePlace the venison on a serving plate alongside the panna cotta. We like to accompany this dish with roast beetroot and hazelnuts. If you can’t get mandarin purée, use apricot purée instead.

iced coconut & lime parfait, crispy tuiles, homemade fruit jelly & mango coulis300ml water160g caster sugarzest & juice of 3 limes3 eggs, separated1 tbsp caster sugar200ml coconut cream

Boil the water, sugar and lime zest together in a saucepan for 5-8 minutes until reduced by one third. Remove from heat and cool.

Whisk the egg yolks and lime juice together until pale and frothy and then whisk in the cooled sugar syrup and the coconut cream.

In a clean bowl, beat the egg whites to a meringue with one tablespoon of caster sugar, until stiff. Mix a quarter of the meringue into the egg yolk and syrup mix, then gently fold in the remainder of the meringue until well combined. Pour into a loaf tin that has been lined with cling film and freeze for 4-6 hours until set.

To serveCut into slices and decorate with fruit jelly, mango purée and crispy biscuits (bought are fine).

4746 It’s the next step up for tea connoisseurs – and the ultimate gift, either to yourself or a loved one.

Master tea blender, Jörg Müller, and his wife Karin (both qualified medical herbalists) are leading the way with personalised teas at their Galway-based company, Solaris Tea.

In one of those ‘light bulb moments’, Jörg realised that, with his customers as diverse in their tastes as the blending options he can offer, personalised tea is a logical extension to the many varieties he already produces.

“Essentially, we’re re-inventing tea for you,” says Jörg. “It’s ‘your’ story, ‘your’ connection, ‘your’ personality – you can even add your own label to the finished product.”

In a unique, tailored process, customers tell Jörg a little about their personalities, likes and lifestyles, enabling him to come up with a bespoke tea which can be re-ordered time and time again.

“Smells and tastes are both very strong memory triggers and these teas can act as a conduit for recalling important moments in your life or as corporate gifts establishing a customised identity for a particular business,” he explains.

An award-winning specialist in the blending and preparation of whole-leaf organic teas, Solaris enjoys international acclaim, and it’s easy to see why. Once tasted, you’ll be a convert!

For more information tel 091 750 020www.solarisbotanicals.com

solaris teapure from leaf to cup

matcha green tea marinated beef satay3g matcha green tea 5ml chilli oil5g caster sugar5ml Indonesian soy sauce300g sirloin or beef rump, cut into thin slicesbamboo skewerssea salt & freshly milled pepper

Infuse the tea in 30ml boiling water. Whisk in the oil, soy sauce and sugar. Strain the mixture and use to marinate the beef strips.

Whilst the beef is marinating soak the skewers in cold water. Thread the beef onto the skewers, season with some sea salt. Grill or barbecue the skewers until cooked to your preference and finish with a twist of pepper.

yellow mountain maofeng soaked rich fruit cake150g butter150g caster sugar3 free-range eggs225g plain flour5g baking powder175g sultanas175g raisins50g glacé cherries50g mixed peel30g ground almondsrind of 1 small lemonrind of 1 small orange3g Solaris Maofeng tea

Infuse the tea a little with 100ml boiling water, then stir in the dried fruits and the zests. Allow the fruits to infuse and soak up the tea flavours. Strain and reserve any liquid from the soaked fruits.

Preheat the oven to 170°c and line a 20cm cake tin with greaseproof paper. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, scraping down well to avoid curdling. Carefully sift the flour and baking powder into the mixture.

Fold in the ground almonds, then the soaked fruit. Add about 20ml of the liquid used to soak the fruit. Place the cake mixture into the prepared tin, making sure the mixture is evenly distributed. Place in the preheated oven for approximately 2 hours. If the cake starts to become dark, cover with a circle of tin foil. Allow to cool before removing from the tin.

The cake will be even better if you can leave for a day to allow the tea flavours to develop.

4948 For premium quality extra virgin olive oils and balsamic vinegars, it’s hard to beat the range from Jen’s Gourmet Foods.

Jenna Stevenson and her husband Stuart discovered the produce at the Pukara Estate in Australia’s Hunter Valley in New South Wales during a backpacking holiday, when they worked on the estate for a time. Since then they have visited regularly and in 2010 decided to combine their love of olives with a business opportunity to supply

these award-winning products to the Irish market.

The distinctive, Premium and Premium Robust extra virgin olive oils are complemented by a range of flavoured extra virgin olive oils – garlic, herb, lemon, lime, chilli, pepper, wasabi (the perfect way to add a wasabi zing to fusion style dishes) and the award-winning truffle.

The balsamic vinegars also offer a fantastic selection with a choice of barrel-aged and caramelised balsamic vinegars along with flavoured balsamic vinegars such as blackcurrant, pomegranate and vanilla and cinnamon.

Add to that red and white wine liqueur vinegars and, most recently, a new guava flavoured vinegar and you can see why Pukara is a pukka product!

Buy online or join the Connoisseur Club and get deliveries to your door plus the chance to try a selection of other Australian gourmet products. Jen’s Gourmet Foods can also be found at St George’s market, Belfast every Saturday.

For more information tel 07526 731304 or visit www.pukaraestate.ie

jen’s gourmet foodsjust pukka!

king prawn, pukara herb & chilli tomato cream, linguini400g linguini 20 tiger prawns, de-veined 1 tbsp pine nuts50ml Pukara Estate chilli oil (more, or less, depending on your taste)100ml Pukara Estate herb olive oil1 small red onion, chopped½ red, green & yellow peppers, finely diced150ml white wine½ tsp dried basil½ tsp dried oregano1 tbsp tomato purée50ml double creamsalt &pepperparmesan & fresh basil to finish

Place the pasta in a large pot of salted water with a good ‘glug’ of Pukara olive oil and cook to packet instructions.

Put both the Pukara chilli and herb oil into a pan, add the pine nuts, chopped onion and peppers and cook without colouring.

In a separate hot pan, fry the prawns in a little Pukara olive oil to achieve a good colour, about a minute each side. Remove and set aside.

Add the wine to the pine nut, onion and pepper pan and reduce by half. Add in the herbs and tomato purée and simmer for 5 minutes. Now, finish with the cream and put the cooked prawns in to warm through. Season to taste.

Drain and serve the pasta, topped with the prawns and sauce, and finished with a little parmesan and fresh basil.

turkey & potato salad, pukara caramelised balsamic reduction, pukara chilli oilA simple but impressive starter to any dinner party.

300g turkey breast, thinly slicedPukara Estate chilli oil, to fry2 medium red onions200g baby potatoes, skin on150ml Pukara Estate caramelised balsamic vinegarmixed salad leaves & rocket to dressPukara herb olive oil to dresssea salt & cracked black pepper

Place the balsamic vinegar into a small pot and reduce by 50%, which will bring out a wonderful sweetness. Set aside.

Now, boil the potatoes in lightly salted water until cooked through. Drain, slice into wedges and set aside. Dress the turkey strips in Pukara chilli oil and add a touch of seasoning. Heat a griddle pan and char the strips. Dress the drained wedges in Pukara herb olive oil and char on the same griddle pan. Do the same with the red onion. Mix in the turkey, onion and potatoes.

To servePortion out onto 4 plates and dress with some fresh rocket, the reduced balsamic, Pukara herb olive oil and sea salt and cracked black pepper to taste.

5150

the notorious pig1.2kg pork shoulder

For the brine1 ltr water150g Demerara sugar200g sea salt1 tbsp black peppercorns2 cloves1 bay leafsprig of thyme

For the dry rub4 tbsp sea salt1 tbsp garlic powder1 tbsp celery salt1 tbsp black pepper1 tbsp ground ginger1 tbsp crushed coriander seeds2 tsp chilli powder1 tbsp dried thyme1 tbsp smoked paprika

For the BBQ sauce500ml tomato ketchup175g light brown sugar125ml water125ml lemon juice125ml white wine vinegar125ml Worcestershire sauce125g prepared horseradish60ml soy sauce2 tbsp Dijon mustard1 onion, diced2 cloves of garlic, crushed1 tbsp liquid smoke (optional)1 tbsp smoked paprika1 tbsp chilli powder60g molasses (or black treacle)

BrinePlace all the ingredients for the brine in a large saucepan and bring to the boil. When the sugar and salt have dissolved, remove from the heat and allow to cool.

PorkPut all the ingredients for the dry rub in a bowl and mix well. Place the pork on a roasting tin and sprinkle on the rub, massaging in well with your hands and ensuring all the meat is covered. Leave to marinate for an hour and then pour over the brine. Place the tray in a preheated oven at 120°c and cook slowly for 12 hours. Baste regularly with the brine.

BBQ sauceCombine all the BBQ sauce ingredients in a large heavy-based saucepan and place over medium heat. Simmer gently for an hour until slightly reduced, stirring regularly.

To serveWe serve the pork, shredded, with the BBQ sauce and wrapped in Lebanese flat bread. A great accompaniment to the wrap is crunchy slaw with apple and a creamy beetroot crème fraîche, which is simply made by puréeing cooked beetroot with crème fraîche, lemon juice and seasoning.

pyke ‘n’ pommesQueen’s Quay, L’Derryt: 0759 4307 561 e: pykie76@hotmail.co.uk

KEVIN PYKE

inspirational chef Kevin Pyke has started an urban food revolution in L’Derry, introducing street food to the maiden city…

Enjoying a booming trade in London, street food is luring Michelin-standard chefs out of the kitchen and into mobile food units from which they are producing some fantastic gastro pub food, offering outstanding value for money.

Kevin first came across the concept while on his travels in Asia, loving the fresh local produce, cooked to order and sold on the street.

After 18 years in the restaurant trade, and observing the growth of street kitchens in London, Kevin decided last year that the time was right to introduce the concept to his home town, appropriately during its Year of Culture.

He invested in a van, modified it to suit his needs, recruited another chef,

Paul Barrett and opened for business in a car park near B&Q. Before long, he was invited to move his van to a prime location, right on the river front, near the Foyle marina at Queen’s Quay.

Relying mainly on word of mouth and social media to spread the news, Pyke ’n’ Pommes has proved a phenomenal success and Kevin is loving life on the street.

“We’re bringing a different experience to food in Derry but two key things remain the same – all our food is fresh, and cooked to order. It’s also about sourcing the best local produce. I get organic vegetables from Whiteoaks , drive to Greencastle to buy fish off the boats, am supplied top quality pork from Grant’s, and use tender Japanese wagyu beef, from cattle bred locally in Greysteel (available on the menu from late May).

With typical Derry humour, Kevin has come up with menu winners such as ‘The Cod Father’ (fresh fillet of

Greencastle cod with Jack’s famous black pudding, Whiteoaks’ potatoes, leaves, pickled beets and beetroot vinaigrette) and ‘It’s a Quacker’ (confit duck leg, braised red cabbage, duck fat potatoes, spiced carrot purée and port jus).

‘Wam Bam Thank You Lamb’… ‘Legenderry burger…what next you wonder? Take a stroll along Queen’s Quay to find out or hire Pyke ‘n’ Pommes to create a wow factor at weddings, BBQs and private parties.

We’re bringing a different experience to food in Derry.

5352 Mauds, the Carrickfergus-based independent business has been making ice cream for more than 30 years and, in recognition of its excellence, recently scooped top prize in the prestigious sixth annual Blas na hEireann National Irish Food Awards for its coolest flavour, Poor Bear’s Delight.

The 100% real dairy ice cream (which contains homemade honeycomb) left the opposition in the cold and wowed more than 60 judges in blind taste tests with its creamy, crunchy mixture.

Mauds ice cream is a favourite of chefs in restaurants, cafés and hotels as it is made from whole Irish milk and cream from Ballyrashane on the north coast of Ireland, according to a recipe that was developed over 30 years ago. Its famous honeycomb is handcrafted to an exacting formula developed by the company’s in-house sugar boiler Jackie, also three decades ago.

Proving exceptionally popular with discerning foodies and chefs is Mauds Strawberry Cheesecake which has the most wonderful biscuity texture, making it the foundation for many sensational desserts and an exquisite accompaniment to a host of signature gourmet puddings.

Mauds has won hundreds of thousands of loyal customers across Ireland, has more than 10,000 followers on Facebook and has won more than 130 awards. It was also the first ice cream company in Ireland to be awarded the coveted ‘Champion of Champions’ in the Ice Cream Alliance’s awards competition - the ice cream Oscars.

For more information tel 028 9332 9988 or visit www.mauds.com

mauds ice creammad about mauds

flourless orange cake, mauds belgian chocolate ice cream3 oranges 300g ground almonds300g caster sugar2 tsp baking powder1 tsp ground ginger1 tsp ground cinnamon7 free-range eggsMauds Belgian chocolate ice cream

Place the unpeeled oranges in a pan with a lid. Cover with cold water, bring to the boil and simmer for 1½-2 hours, or until the skins are soft and the insides broken down.

Drain, and when cool enough to handle, cut each orange in half and remove the seeds. Blitz in a food processor.

Preheat the oven to 160°c. Grease the sides and line the base of a 24cm loaf tin with greaseproof paper.

Weigh the orange pulp and keep 450g. Place back in the food processor with all the dry ingredients and add the eggs, one at a time, until you have a smooth batter.

Pour the cake mixture into the prepared tin and bake for 1-1 hour 20 minutes, or until the sides start to come away from the tin.

Remove the cake from the oven and leave to cool on a wire rack. When the cake is cold, remove it from the tin. We slice any burnt bits off the top to leave a nice smooth bottom to the cake.

To servePortion out 4 good slices and top with a lovely scope of Mauds Belgian chocolate ice cream. Simple taste and an unbeatable combo!

maud’s poor bear’s delight ice cream, rich chocolate cake200g dark chocolate, 60% cocoa solids200g butter1 tbsp instant coffee 85g self-raising flour85g plain flour¼ tsp bicarbonate of soda200g light muscovado sugar200g golden caster sugar25g cocoa powder3 medium eggs75ml buttermilk

Butter a 20cm round cake tin and line the base. Preheat the oven to fan 140°c. Break 200g dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter intopieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Gently warm through to melt.

Mix the flours, bicarbonate of soda, sugars and cocoa powder in the bowl getting rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk. Pour the melted chocolate mixture and the egg mixture into the flour mixture, until everything is well blended and you have a smooth, runny consistency. Pour this into the tin and bake for 1 hour 30 (push a skewer in the centre - it should come out clean and the top should feel firm). Cool in the tin and turn onto a wire rack to cool completely.

Top with ganache and serve.

5554 ‘Grown here, not flown here’ is the proud boast of Broighter Gold Rapeseed Oil - and rightly so!

This award-winning cold pressed rapeseed oil is grown and cold pressed by Richard and Leona Kane at the family farm near Limavady. The soil there is unique due to the farm’s location on the edge of Lough Foyle (just above sea level on reclaimed land) and such has been the interest in both the couple and their enterprise, that Richard and Leona are one of a number of families featured in UTV’s popular agriculture programme ‘Rare Breed’ which has been following farming families in Northern Ireland.

Broighter Gold rapeseed oil is packed full of natural goodness, and with a healthy balance of omega 3, 6, 9 and vitamin E, and half the saturated fat of olive oil,

it is one of the healthiest and most versatile cooking oils you can buy – and the preferred choice of many professional chefs.

Golden in colour, with a subtle, velvety, nutty flavour, Broighter Gold is a good all-round choice for cooking - from frying to baking and drizzling.

If you want something with a bit more ‘oomph’ try one of the additional range of Broighter Gold rapeseed oils infused with basil, chilli, lemon or rosemary and garlic. Buy online or find them at selected shops and restaurants.

For more information tel 0791 207 6607 or visit www.broightergold.co.uk

broighter gold rapeseed oilliquid gold

dry-aged sirloin carpaccio, broighter gold rapeseed oil, rocketThe secret to any good carpaccio is to use dry-aged sirloin or fillet steak. We have chosen sirloin as we feel there is a deeper flavour to the cut.

200g dry-aged sirloin of beef100-150ml Broighter Gold rapeseed oil 1 pkt ready-to-use baby leaf rocket100ml balsamic vinegarparmesan shavings (use a potato peeler to shave)

The fun part: thinly slice the sirloin or fillet and flatten out with a meat hammer, rolling pin or even a pan!

Now, simply arrange on your plate and dress with rocket and parmesan shavings. Shave the parmesan with a potato peeler and place on top of the beef, then add the rocket, balsamic vinegar, rapeseed oil, salt and pepper.

Chef’s tipYou can use any of the flavour-infused varieties of Broighter Gold to add a new dimension to the dish.

pan fried haddock, broighter gold rapeseed couscous, tomato butter4 x 200g haddockseasoned flour to dust Broighter Gold rapeseed oil, to pan fry450ml chicken stock (cube is fine)500g couscous100g parmesan, finely shaved100g pine nuts100g bacon, cut into strips1 tbsp fresh thyme, rosemary & basil, finely diced200g red, green & yellow peppers, finely diced1 small red onion, finely diced50-100ml Broighter Gold lemon-infused rapeseed oil to dresssalt & pepper

For the tomato butter1 small onion, finely diced1 tbsp tomato purée200ml chicken stock100g buttersalt & pepper

Tomato butterMelt the butter in a pan and add the finely diced onion. Sauté in the butter, not allowing the onion to take any colour, then add the tomato purée and stock. Whisk in the butter and season to taste.

CouscousPrepare by mixing the couscous and hot stock, diced herbs and 30g of the finely shaved parmesan in a bowl. Cover with cling film and set aside.

Toast the pine nuts in a warm pan until they begin to take a slight colour. Fry off the bacon and black pudding in Broighter Gold rapeseed oil until nice and crisp, drain on kitchen roll and set aside. In a hot clean pan, add the peppers and onion in a splash of Broighter Gold rapeseed oil until they begin to take colour but remain crisp. Set aside.

Pat the fish fillets dry and dust them in a small amount of seasoned flour. In a hot clean pan, place the fish fillets (this can be any white fish), skin side down, with a little Broighter Gold rapeseed oil and allow to cook for 3-5 minutes, then turn in the pan and remove from the heat.

Mix the peppers, onion, pine nuts, bacon and black pudding into the couscous and stir in the Broighter Gold lemon-infused rapeseed oil (as much as you like). This will bring a fresh summery taste and feel to this dish.

5756

beetroot & goats’ cheese cannelloni, with carpaccio of heritage beetroot & honeycomb400g Fivemiletown goats’ cheese50ml double cream

For the beetroot purée1 large purple beetroot1 banana shallot1 clove garlicolive oil

For the beetroot jelly250ml organic beetroot juice2.5g agar agar½ sheet gelatine

For the carpaccio1 small golden beetroot1 small candy stripe beetroot50ml sherry vinegar200ml olive oil25g honeya few thyme flowers

For the beetroot relish1 large purple beetroot (oiled & baked for 30 minutes at 150°c)½ tomato, skinned & diced1 shallot, diced½ Granny Smith apple40ml sherry vinegar1 tbsp honey

Soften half the goats’ cheese and roll into a 1.5cm cylinder between layers of cling film, then set in the fridge.

Goats’ cheese mousseSoften the remainder of the cheese in a large bowl, then slowly beat in the double cream and season to taste. We use a piping bag to serve.

Beetroot puréeBlitz all the ingredients, simmer for 40 minutes and blend again, then pass through a fine sieve.

Beetroot jellySoften the gelatine in cold water. Add the agar agar to the cold beetroot juice, bring to boil and add the gelatine. Pour onto a lightly oiled flat tray and set in the fridge.

Beetroot carpaccioWhisk together all the wet ingredients to dress the plate, peel the beets into a round and finely slice on a mandolin.

RelishFinely dice all the ingredients, sweat the beet, apple and shallot in sherry vinegar until soft, add the tomato and honey and let it rest in its own heat. Store in the fridge.

To serveSwipe the purée across the plate as shown. Roll the goats’ cheese in the jelly and cut with a hot knife. Build up the other components around these at the last minute.

We dust the dish with powdered honeycomb.

sleepy hollow15 Kiln Road, Newtownabbey BT36 4SUt: 028 9083 8672 e: info@sleepyhollowrestaurant.com www.sleepyhollowrestaurant.com

PAUL DALRYMPLE

Located just a short distance from Belfast, sleepy Hollow offers a relaxing alternative to the hustle and bustle of city dining…

Chef proprietor Paul Dalrymple, who also owns Billy Andy’s traditional Irish pub and restaurant on the outskirts of Larne (see page 58), opened Sleepy Hollow in February 2013 and has been delighted by the success of his new venture.

“The response has been amazing,” says Paul. “Customers travel far and wide to dine at Billy Andy’s and we have benefited from that established reputation, running at between 90-95% capacity every day of the week.”

For Paul, it is validation that when it comes to mixing together the right ingredients for a successful restaurant, his experience at the popular Billy Andy’s has served him well.

“The two restaurants are quite similar in that our shared ethos is to provide a fine dining experience without being too pretentious,” he explains. “We use the same principles and methods of cooking, but you won’t find the small portions associated with this style of cooking – we like to serve the hearty, rustic meals our customers want.

“Our aim is to make our food accessible to all palates, offering traditional Irish food cooked with care and attention to detail, using a variety of traditional and modern techniques and flavour combinations to create exciting new dishes.”

Having trained and worked in a number of upmarket bistros around London, Paul has a sound knowledge of this niche market, and the cooking skills to match. Benefiting from the established network of suppliers he has built up at Billy Andy’s, Paul is a firm advocate of using local artisan

producers where possible.

“We work with a close-knit group of trusted suppliers and this allows us to control the quality of our produce from source to plate,” says Paul.

Good food deserves a good setting, and diners at Sleepy Hollow are in for a visual treat too. Perhaps best described as modern country chic, the elegant, comfortable furnishings and décor help create an informal, stylish ambiance that manages to be both cosy and sophisticated at the same time – perfect for a relaxed dining experience!

Our aim is to make our food accessible to all palates.

5958

rack & rib-eye of magheramourne beef, celeriac purée, confit carrots & braised shallotsJacob’s ladder is a very inexpensive and under-used cut of beef. It is also known as beef short ribs and has more flavour than steak. Order from your butcher.

For the Jacob’s ladder4 Jacob’s ladder (short ribs) beef pieces3 tbsp olive oil2 carrots, finely diced1 onion, finely diced6 celery sticks, finely diced5 garlic cloves, crushed1 bouquet garni10 black peppercorns1 tsp prepared horseradish1 tsp mustard seeds½ tsp celery salt2 tsp Worcestershire sauce350ml red wine1 ltr good beef stock

For the confit carrots4 carrots, peeled & cubed1 tsp coriander seeds

For the steaks4 x dry-aged rib-eye steaks2 tbsp olive oilsea salt1 tbsp butter300g duck fat

Jacob’s ladder/ribsPreheat the oven to 160°c.

Heat a large lidded casserole pot and add the oil. When hot, add the beef ribs and brown all over. Remove from pan and set aside. Add all the vegetables, herbs and spices and fry until lightly browned. Pour in the red wine and Worcestershire sauce and stir well, scraping off any sticky bits from the bottom of the pot. Return the ribs to the pot and add the beef stock. Place the pot with the lid on in the oven for 4-6 hours until very tender. Remove the ribs from the pot and keep warm. Strain some of the liquor into a saucepan and reduce down over high heat until syrupy for serving.

Confit carrotsIn an oven-proof pot, toast the coriander seeds until they begin to pop. Add 1 tablespoon of the duck fat and the carrots and sauté over medium heat until they begin to colour. Add the remaining duck fat, cover the pot tightly with foil and place in the oven at 160°c for 1 hour.

steaksHeat a heavy-based frying pan over high heat. Rub the steaks with the oil and season with the sea salt. Sear the steaks for 2½ minutes on each side. Add the butter and baste the steaks over a lower heat until cooked to your liking.

To serveDress the ribs with the hot syrupy cooking liquor alongside the rib-eye steak and confit carrots. We also like to serve whole shallots that have been sautéed and slowly braised in beef stock and wine and a creamy mash or celeriac purée.

spiced strawberry & lavender trifle, sticky toffee pudding, cardamom & orange crème brûlée with biscottiFor the strawberry trifle400g strawberries1 ltr stock syrup1 star anise1 cinnamon stick 1 clovesmall piece of sponge

For the lavender custard300ml double cream40g castor2 egg yolk½ vanilla pod1 tbsp lavender leaves

For the sticky toffee pudding200g dates250ml water1 tsp baking soda175g soft brown sugar75g butter2 eggs2 tbsp treacle1 tbsp golden syrup200g self raising flour

For the brûlée2 egg yolks120ml double cream80ml whipping cream30g castor sugar2 cardamom podszest of 1 orange¼ vanilla pod

4 biscotti biscuits

strawberry trifleBring the stock syrup to the boil with the spices, add the strawberries and simmer for 5 minutes. Leave to cool. Strain leaving just the soup.

Soak 1 gelatine leaf per 120ml of liquor. Heat the liquor and add the gelatine. Fill approximately 8 glasses with the diced sponge and the remaining strawberries (quartered), then top the glasses up with the strawberry jelly, leaving room for the custard. Set in the fridge.

Lavender custardSimmer the cream with the lavender and vanilla until just below the boil. In a separate bowl, whisk the eggs and sugar, then slowly add the strained cream. Add back to the pan and simmer for a few minutes until a thin custard consistency. Leave to cool, then top up the trifle.

Crème brûléeSimmer the creams with the spices and orange zest until just below the boil. Mix the eggs and sugar in a bowl and slowly add the strained cream. Divide into espresso cups and cook in a bain marie at 110°c for 40 minutes. Cool in the fridge, sprinkle with castor sugar and caramelise with a blow torch.

Serve with biscotti biscuits.

sticky toffee pudding Bring the water to the boil, add the dates and simmer for 5 minutes. Add the baking soda and blend with a stick blender. Cream the butter and sugar until light and add the eggs, one at a time, followed by the syrup and treacle. Add the date mix, then sift in the flour. Grease small dariole moulds, half fill with the mix and bake at 175°c for 16 minutes.

Serve with a butterscotch sauce and ice cream, we use Mauds Poo Bear.

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bushmills inn9 Dunluce Road, Bushmills, Co Antrim BT57 8QGt: 028 2073 3000 e: mail@bushmillsinn.comwww.bushmillsinn.com

GORDON McGLADDERY

Boasting an international clientele and an AA Rosette restaurant, The Bushmills inn, under Head Chef Gordon McGladdery, is one to tick off the bucket list if you’re serious about fine dining…

Over the years, this charming 19th century coaching inn, now a four-star hotel, has received many worthy accolades, and it would be remiss not to mention at least a few – named among Britain’s top 20 romantic hideaways; selected by National Geographic Traveller as one of the five best places to stay in Northern Ireland; awarded ‘Best Boutique Hotel in Ireland’ by Golfers Guide to Ireland 2012; and, most recently, the winner of the Best Restaurant in Ulster in the 2013 Good Eating Guide awards, made all the sweeter by having nominations based on peer group votes cast by members of the restaurant sector.

Head chef Gordon McGladdery has been cooking at the Bushmills Inn for the last five years. “The Bushmills Inn has always enjoyed a huge reputation worldwide and coming into that was a bit daunting at first,” admits Gordon, “but I had worked for the Hilton Group for 13 years where I received extensive training in everything from butchery to patisserie and was part of an excellent award-winning team.”

With a yearning to become head chef of a “nice, small hotel in the country”, Gordon found the invitation to take over the kitchen at Bushmills too hard to resist, and his globe-trotting customers now keep him on his toes with their culinary demands. “I get customers from New York complementing my Oysters Rockefeller and that’s praise indeed since this is a dish that originated in America,” he says.

“I very much enjoy cooking for

people from all walks of life. With Royal Portrush Golf Club close by, we get a lot of top golfers from all over the world and our helipad enables guests to fly in from further afield at short notice. We have a lot of regular diners too and we take great pride in serving everyone who comes to us with the best fresh, local food. Northern Ireland has some of the finest produce there is – especially where seafood is concerned - and our regular Oysters and Music Night is a firm favourite.”

The Bushmills Inn has always enjoyed a huge reputation worldwide.

duo of donegal salmon, pan-fried & bushmills whiskey cured with pickled fennel & horseradish snowFor the whiskey cured salmon½ side of salmon (skin on)150g sea salt150g sugar100ml Bushmills whiskey2-3 sprigs of dill, roughly chopped

For the pan-fried salmon½ side of salmon (skin on), cut into 4 portions50g buttersalt & freshly ground black pepper

For the pickled fennel1 bulb of fennel, finely shaved200g white wine200g white wine vinegar200g sugar2 bay leaves3 black peppercorns

For the horseradish snow250ml butter milk5 tbsp milk5 tbsp double cream3 tbsp prepared horseradish

Horseradish snowCombine all the ingredients in a saucepan and gently heat for 5 minutes. Leave to infuse for 30 minutes and then pass through a sieve into a bowl and freeze until solid. Use the edge of a spoon to scrape up frozen ‘snow’ shavings.

Cured salmonMix the salt, sugar and dill together and scatter half the mix in a shallow baking dish. Place the salmon on top and scatter the rest of the mix over it before pouring the whiskey into the dish. Cover tightly and put in the fridge for 24 hours, turning the fish over after 12 hours. When firm to the touch, wash the salmon under cold running water and then pat dry. Slice thinly to serve.

Pickled fennelIn a small saucepan, bring the wine, vinegar, sugar, bay leaves and peppercorns to the boil. Add the shaved fennel and leave to cool in the fridge for a few hours.

Pan fried salmonMelt the butter in a non-stick frying pan, season the salmon and place it skin-side down in the pan. Cook until golden brown for about 4 minutes and then turn over and cook for a further 3 minutes or until it feels firm.

To serveSimple arrange the ingredients as shown, drizzled with some rapeseed oil and sprinkled with the refreshing horseradish snow.

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duo of pan-seared breast of quail & ballotine of quail leg with textures of pear and cashel blue cheese3 whole quails, boned out, breasts reserved & meat removed

For the ballotinereserved quail meat1 chicken breast1 tbsp parsley, chopped1 clove garlic, crushed2 tbsp double creamsalt & pepper2 slices of Parma ham

For the poached pears2 pears, peeled, cored & quartered250ml water100g sugar

For the pickled pears2 pears, peeled ½ bottle red wine½ cinnamon stick1 clove1 star anise

For the pan-fried quail breastsreserved quail breasts2 tbsp olive oil30g buttersalt & pepper

Quail ballotineIn a food processor, blend together until smooth the quail meat, chicken breast, parsley, garlic and cream and season the mousse well. Lay out the Parma ham slices together onto a large sheet of cling film and place the mousse on top. Using the cling film as a guide, roll up carefully to form a large sausage shape. Tightly twist both ends of the cling film to ensure it is watertight. Poach the ballotine for approximately 20 minutes in simmering water until cooked through.

Pickled pearPlace everything into a saucepan, making sure the pears are immersed in the liquor and simmer for 20 minutes until tender. Remove from the saucepan and cut into slices for serving.

Poached pear puréeLightly poach the pears in the sugar and water until very soft and purée in a blender until smooth.

Quail breastsTo pan-fry the quail breasts, heat the oil and butter in a pan over a medium heat. Place the seasoned breasts, skin side down, and cook for 2 minutes until golden brown, then turn over and cook for a further 2 minutes. Remove from the pan and allow to rest for a few minutes before serving.

To serveDress the plate with some pear purée and top with slices of the ballotine, pan-fried quail breast and pear slices. For added texture, we also add thin slices of oven-crisped ciabatta crostini to this dish.

saddle of rabbit with pickled plums, candied walnuts, shallot purée & a red wine jusFor the rabbit4 rabbit saddles, membranes removed4 pieces pigs’ caul fat, each 100g, soaked in water for 5 minutes2 chicken breasts, skinless & boneless50ml double cream1 egg whitesalt & pepper1 tbsp chopped basil1 tbsp chopped coriander1 tbsp chopped parsley2 tbsp butter

For the pickled plums3 plums, stoned & diced100ml red wine100ml red wine vinegar100g sugar½ cinnamon stick1 star anise

For the candied walnuts16 walnuts, sprinkled with sugar & water & roasted in the oven for 10 minutes

RabbitPut the chicken breasts, herbs, double cream and the egg white into a food processor and season well with salt and pepper. Blend until smooth. Fill this mixture into a piping bag and reserve. Drain the pigs’ cauls and pat dry. Place the saddle pieces on a work surface and pipe the chicken mousse on top of each one. Carefully roll each piece of saddle very tightly in a piece of caul to make a sausage shape and then roll them up in cling film, securing the ends to make them water tight. Poach them in hot water for 10 minutes, or until cooked, and then remove the cling film. Melt the butter in a frying pan and sauté the saddles until golden brown. Cover with foil and rest the saddles until ready to serve.

Pickled plumsPlace all the pickling ingredients in a saucepan and bring to the boil for 10 minutes; add the diced plums, remove from heat and leave to cool.

To serveSlice the saddles of rabbit and arrange on a plate as illustrated with the pickled plums and candied walnuts. We also like to serve this dish with a red wine jus and steamed savoy cabbage.

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finnebrogue venison loin, potato fondant, honey roasted piccolo parsnips & chantenay carrots with spiced rum & blackberry jusFor the venison4 x 175g venison loins2 sprigs of rosemary1 tbsp cracked black pepper2 tbsp olive oilsalt

For the fondant potatoes4 large potatoes, peeled & cut into barrel shapes300ml good chicken stock2 sprigs of thyme20g butter1 tbsp olive oil

For the blackberry jus100g fresh or frozen blackberries25ml spiced rum200ml beef stock

For the carrots & parsnips50g piccolo parsnips, washed & peeled50g chantenay carrots, washed & peeled2 tbsp honey½ tsp ground ginger½ tsp ground cumin30g butter2 tbsp olive oilsalt & pepper

Potato fondantsHeat the oil and butter in an oven-proof frying pan over medium heat. Add the potatoes and fry until golden brown all over. Pour in the stock, season well and cover the potatoes with baking parchment. Place in an oven at 180°c for 20 minutes, or until the potatoes are tender.

Honey roast carrots & parsnipsPlace the carrots and parsnips in a roasting tray and add the honey, spices and the remaining ingredients. Mix well and place in a preheated oven at 180°c and roast until golden and tender.

VenisonHeat a large non-stick frying pan over medium to high heat. Brush the loins with the olive oil and season well all over. Fry the venison loins for 4 minutes on each side or until cooked to your liking, then remove from the pan and rest for 4 minutes before serving.

Blackberry jusGently cook down the blackberries in a saucepan over low heat for 5-6 minutes. Add the spiced rum and flambé. When the flame subsides, add the beef stock and continue to bubble over medium heat until reduced by half.

Serve as illustrated and enjoy!

A purveyor of fine foods, wines and spirits since 1752, the Hillside offers a traditional setting for some fine culinary experiences…

Hillsborough’s oldest pub, the Hillside has a unique rustic charm, complete with roaring open fires in winter and a pretty cobble-stoned beer garden in the summer.

Serving country food with lots of flavour, head chef Karl Banks makes the most of the wonderful local produce to be found in County Down, such as meat from the renowned Hannan Meats in Moira. As part of the Merchant Hotel Group, the Hillside’s kitchen also benefits from the group’s strong buying power when it comes to sourcing superior produce.

A seasonal menu is complemented by a comprehensive selection of daily specials and an excellent drinks selection - the Hillside offers real ales as well as a wide-ranging choice of

lagers and stouts, an extensive wine list and some fine aged Irish whiskeys by Dillon Bass.

“Karl and his team are very customer driven and work tirelessly on our menus,” says general manager, Andrew Graham. “We have a lot of regulars and like to keep things fresh for them. If something turns out to be especially popular we will then put it on the main menu. For instance, our starter of sticky glazed pork bites has become a real signature dish. We make the sauce to our own special recipe and it can be very addictive. We daren’t take it off the menu now or there would be complaints!”

Keen to keep the atmosphere as fresh as the food, Andrew also organises a number of themed food evenings, some of them featuring an expert speaker to explain the various courses and accompanying wines. Along with seafood and game evenings, the

creative team at the Hillside have also organised a garden party event, featuring picnic style food and jazz evening.

Keep up-to-date with what’s happening at the Hillside by visiting the website, where you’ll also find details of the latest dining deals.

Serving country food with lots of flavour…

the hillside 21 Main St, Hillsborough, Co Down BT26 6AEt: 028 9268 9233 e: info@hillsidehillsborough.co.ukwww.hillsidehillsborough.co.uk

KARL BANKS

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duo of slow cooked pork belly & king scallops with parsnip & mustard puréeFor the scallops8 king scallops, corals removed50ml olive oil25ml fresh lemon juice30g buttersalt & pepper

For the parsnip purée300g parsnips, peeled & diced2 shallots, finely chopped250ml double cream1 tbsp English mustard20g butter1 tbsp olive oilsalt & pepper

For the pork belly400g pork belly, skin scored1 tsp cumin seeds, crushed1 tsp coriander seeds, crushed20g sea salt

Pork bellyRub the crushed cumin and coriander into the rind of the pork and leave in the fridge to marinate for 2-3 hours. Then, place the pork on a wire rack over a baking sheet, rub with the salt, and roast in the oven for 15 minutes at 220°c and then for 3 hours at 160°c until very tender. Leave to rest and then cut into small rectangular portions. Keep warm.

Parsnip puréeHeat the oil and butter in a saucepan over medium heat and sweat the parsnips for 5 minutes. Pour in the cream and simmer until the parsnips are tender. Pour into a food processor and blend until smooth. Sieve the purée into a bowl, add the mustard and season well. Keep warm.

scallopsFry the scallops in the oil in a hot sauté pan for 1-2 minutes on each side until caramelised. Add the butter and lemon juice and baste the scallops to glaze them, seasoning with salt and pepper.

To serveSpoon the purée onto the centre of the plate and spread it down the middle using a spoon. Place the scallops and pork belly as illustrated. The scallop corals can be dried on a baking tray in a low oven, then ground to a crumb or powder consistency for garnishing.

atlantic cod wrapped in prosciutto, dill baby potatoes, king prawn & dundrum musselsFor the cod 4 x 6oz skinless cod fillet 4 slices prosciutto lemon juice olive oil salt

For the potatoes500g baby potatoes2 tbsp brown sugar50g butter6 sprigs of chopped dillsalt & pepper

For the broth 16 mussels, cleaned 16 king prawns 500ml fish stock 1 tbsp tomato purée30ml white wine30g diced carrot30g diced fennel 2 shallots, diced 20g garden peas

BrothSweat the shallots, fennel and carrots in a little olive oil until soft, but with no colour. Add the tomato purée and stir in. Cook out gently for about 4 minutes and then add the white wine followed by the fish stock. Leave on a medium heat to simmer, then check the seasoning and adjust with salt and pepper. Leave to cool down.Heat a wok/pot and add the mussels, prawns and broth and cook gently with a lid on them, cooking until all the mussels are opened and the prawns are pink in colour. Finish with the peas.

PotatoesRinse the potatoes under cold water to remove any dirt and boil in water with the brown sugar, salt and pepper. Cook until soft, checking them with the point of a knife or skewer. Drain in a colander, cut into quarters, add the chopped dill and butter, then season.

CodWrap the prosciutto round the cod fillet and season with salt. Heat a pan, add olive oil and butter and place the cod, presentation-side down. Cook for 3 to 4 minutes and then turn and repeat for same length of time; finish with lemon juice.

To serveIn a large bowl, place the baby potatoes in the centre, cover with the broth and place the cod on top of the potatoes. Finish with micro herbs.

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line-caught seabass with cod & shrimp bonbons & pickled organic vegetables4 seabass fillets

For the bonbons 100g cod50g brown shrimp150g dry mash1 bunch fennel fronds2-3 scallions, finely choppedzest of 1 lemonpinch of cracked pepper & sea saltsplash of white wineflour, egg & fine breadcrumbs

For the beurre blanc75ml white wine vinegar75ml white wine1 small shallot, finely diced1 bay leaf5 black peppercorns135g butter diced

For the pickle500ml white wine vinegar150ml water250 light brown sugar2 star anise1 cinnamon stickpinch of coriander seedspinch of fennel seedspinch of salt16 florets of romanesco2-3 organic rainbow carrots, striped down with a potato peeler

BonbonsPlace the cod and wine for the beurre blanc in a pan and lightly simmer until cooked. Strain off the wine for later use. When the cod has steamed dry, combine with all the other ingredients and form into 12 small balls. Place on a floured tray and chill in the fridge. When chilled, reform the balls to get a perfect sphere, coat in flour, egg and breadcrumb and put back into the fridge.

Beurre blancPlace the diced shallot, pepper and bay leaf in a pan with the white wine vinegar and reduce until half. Add the reserved wine and further reduce by half, then whisk in the butter, a cube at a time, on a low heat until it forms a rich emulsified sauce. Pass through a sieve and keep at a low heat until serving.

PickleBring to boil all the ingredients and simmer for 5 minutes. Strain off the spices and reserve (the pickle will last in the fridge for months). While still hot, drop in the romanesco florets for 3-5 minutes, add the carrot strips and after 1 minute take both out to cool.

seabassSeason the seabass lightly with sea salt and a little oil, then place in a large hot pan, skin side down, for 1 minute. Turn the heat down, add a knob of butter and after another 30-60 seconds place under a grill to finish off cooking on the flesh side.

Serve as shown.

billy andy’s66 Browndod Road, Larne, Country Antrim BT40 3DX t: 028 2827 0648 e: info@billyandys.com www.billyandys.com

TERENCE DALRYMPLE

A traditional old irish pub, B&B and restaurant, Billy Andy’s offers contemporary fine food at reasonable prices…

Located near the picturesque village of Glenoe in County Antrim, Bill Andy’s is a hidden treasure, offering upmarket gastro pub food with a fine dining element.

Chef proprietor Paul Dalrymple took over the business nine years ago and extended the restaurant in keeping with the traditional style of the 300 year-old pub. Although still very much involved, he has recently passed his chef’s hat over to brother Terence while he builds a culinary following at his latest acquisition, the Sleepy Hollow restaurant, near Newtownabbey.

“Terence shares the same culinary vision as me and under his leadership in the kitchen, Billy Andy’s continues to flourish. I would also like to pay

tribute to the skill and dedication of Conan Malcolmson, who worked with us for five years and has only recently moved on to fresh challenges.”

Having built up excellent relationships with trusted suppliers, Billy Andy’s provides customers with a wide range of the finest, seasonal, local, sustainable produce available.

“When it comes to meat, we source whole animals and butcher them ourselves, using the whole animal, from head to toe.” explains Paul. “You have to use your imagination to turn lesser used cuts of meat into the delicious dishes that diners will want to try, but that’s a challenge I enjoy. It takes a lot more work but using different cuts of meat and techniques, such as slow cooking, we can produce a wide range of complex, intriguing flavours.

“For customers, it means the fine dining standard you would get at a

top restaurant but at value for money prices that are accessible to all. The quality of our suppliers is second to none - Finnebrogue venison and lamb from the neighbouring farm, rare breed pork and wild game directly from our own gamekeeper in Islandmagee, the finest beef from Topping Meats in Larne and the best seasonal seafood from Walter Ewing, Belfast.”

The quality of our suppliers is second to none.

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breast & braised leg of partridge, carrot & raisin purée & baby turnip2 whole partridges, split down into breasts & legs8 thin slices of pancetta1 bouquet garnet 1 tsp golden raisins 1 tbsp dried cranberr y

For the carrot & raisin purée 150g carrot, diced15g butter2 sprigs chervil½ star anise100ml chicken stockjuice of 1 lemon25g golden raisins 50ml double cream8 baby turnips1 sprig of thyme25ml olive oil1 parsnip

For the Madeira sauce 1 shallot2-3 mushrooms2-3 dates50ml Madeira wine100ml chicken stock50ml double cream

For the blackberry vinegar cream50g blackberries35ml sherry vinegarolive oil½ tsp thyme leaves35g honey

Partridge Stretch out the pancetta with the back of a knife. Lay down 2 pieces side by side, place a sage leaf on them and tightly wrap the breast in this. Place in the fridge.

Put all the ingredients, plus the chicken stock for the Madeira sauce, in a covered casserole dish and simmer for 1 hour, then reserve the stock for use in the Madeira sauce later.

Carrot purée Sweat the carrots and butter in a heavy-based pan with the lid on for 6-8 minutes. Add all the ingredients (except the cream) and simmer until tender. Add the cream and simmer for a further 5 minutes. Take out the star anise and blend until smooth.

Wash the baby turnips, blanch in boiling water for 5 minutes and then roast, with a splash of oil, at 190°c for 6-8 minutes. Peel the parsnips and then carry on peeling in long strips. Preheat the oil to 190°c, drop in the parsnips and toss in the oil for less than a minute. Strain on kitchen roll and season while still hot.

Madeira sauceLightly fry off the diced shallot, mushrooms and dates until golden brown. Add the Madeira wine and reduce by half. Add the chicken stock and further reduce by half, then add the cream and simmer for 5 minutes. Pass through a fine sieve and reserve the sauce for serving.

Blackberry vinegar creamPut the blackberries, thyme and sherry vinegar in a blender. Pulse until smooth, then slowly trickle the oil in, finish with honey and seasoning and pass through a fine sieve.

To serveReheat, separately, the partridge legs with raisins and cranberries, and the carrot purée.

Seal the partridge breasts in a hot pan for 1 minute on each side and place in an oven at 180°c for 3-5 minutes. Cook right through, then serve with all the other ingredients and a little wilted spinach.

platter of rare breed pork & spiced apple1kg loin of pork1kg pork belly2 tbsp olive oil

For the ham hock1 ham hock1 carrot, chopped2 celery sticks, chopped1 onion, choppedbouquet garni1 star anise1 tsp coriander seeds, crushed1 tsp fennel seeds, crushed300g Clonakilty black pudding

For the seasoning2 tbsp green peppercorns, crushed2 tbsp mustard seeds, crushedbunch of sage, finely choppedgrated zest of 1 orange

seasoningMix all the ingredients in a bowl; reserve half for the pork loin and half for the pork belly.

Pork loinTrim most of the fat from the pork loin and finely score any remaining fat. Rub all over with half the seasoning and then cut the loin in two, lengthways down the centre, and wrap both pieces tightly in cling film to form cylinder shapes. Leave in the fridge to chill for an hour. Remove the cling film and brown the pork on all sides in the oil over high heat in an ovenproof frying pan. Transfer the pan to a preheated oven at 180°c for 8-12 minutes or until cooked to your liking. Keep warm until ready to slice and serve.

Pork bellyPreheat the oven to 165°c.

Cut the skin from the belly and score the remaining fat on the belly and rub in the other half of the seasoning on all sides. Lay overlapping sheets of cling film on a work surface and place the belly skin side down on the film. Tightly roll up the belly in the cling film, securing tightly at either end. Place in a deep oven dish and pour in enough cold water to cover a third of the pork, then place in the oven for 4-5 hours. Remove from the oven and leave to cool for 30 minutes in the liquid. Rewrap the pork in fresh dry cling film and leave in the fridge to set. Cut into serving slices when ready to serve.

Ham hockPut the ham hock and all its ingredients into a large pot, cover with boiling water and simmer for two hours. Allow to cool in the liquid. Remove the meat from the hock when cooled. Mix the ham hock meat with a little of the cooled liquor and then spread out into a rectangular shape on a sheet of cling film.

Black pudding We make our own black pudding mouse but for ease simply crumble some black pudding ready for the ham hock croquettes. Now place some of the black pudding onto the ham hock rectangle. Using the cling film as a guide, carefully roll the ham hock meat around the black pudding to fully encase it. Secure either end of the cylinder and leave in the fridge to set. Cut the cylinder into portion sizes and dredge them in the seasoned flour, dip into the beaten egg and then roll in the breadcrumbs. Deep fry at 175°c until golden and crispy.

To serveReheat slices of the pork belly in a hot smoking pan and serve with the pork loin, croquettes and crackling as illustrated. We also serve this dish with warm spiced vanilla-scented apples and butter-braised cabbage leaves, rolled up encasing crispy fried bacon lardons.

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The second largest traded commodity on the world’s markets, coffee has become an integral part of our daily lives...

However, our favouite ‘cup of Joe’ may never have reached our shores, or those of other countries whose very indentify is linked with the coffee culture (such as Italy, the home of espresso or the USA, the largest consuming nation), if it hadn’t been for a lowly goat herd.

Coffee was first grown in the Ethiopian province of Kaffa. While legend states that it was a goat herd called Kaldi who first noticed his goats getting giddy when eating the cherries from the coffee tree, it is likely that slaves were the first humans to consume the fruit, taking the cherries to the Yemen through the busy port of Mocha.

Cultivation started in earnest in the 15th century when Arabian law banned the export of fertile beans in a bid to ensure the limited crop of this new drink remained in the domestic market, being sold in the new ‘kaveh kanes’, or coffee houses, of Mecca.

The potential for us all to one day enjoy the delights offered by this, then rare, drink were only realised when Dutch traders took some live trees back to Holland where they were grown in greenhouses. In the late 1600s these same traders were able to transport trees to the Malabar region of India and Batavia in the Java Islands, where plantations were established.

And so, coffee as a multi-regional product became a reality. The first literal reference to it reaching North America dates back to 1668, with its adoption as the national brew being a result of the Boston Tea Party of 1773, an event which was itself orchestrated in the Green Dragon coffee house.

From these humble beginnings coffee travelled to Jamaica, Brazil, Guatemala, Mexico, El Salvador and Colombia over the following two centuries, and has continued to grow.

Today, the cultivation of coffee employs some 26 million people, in addition to which many more millions are employed in its transport, trading, roasting, brewing and selling.

The trade in raw beans reached $15.4 billion in 2009-2010 when over 93 million bags, each containing 69kg of green beans, were sold. The vast scale of the industry is difficult to comprehend when it is understood that one coffee tree produces a mere 2kg per year!

The story though has only just begun. With over 6,000 species of tree variety, differentials in flavour occur across not only continents and countries, but from individual estate to even the neighbouring estate - making any journey of discovery simply never ending.

Widespread descriptives may exist between regions (eg Kenya being lightly acidic with a fruity nature while Java is chocolatey with a spicey nose) but these are only vague descriptives of generics and often do no justice to the deep sensory experience enjoyed when cupping for example, a Colombian Granja La Esperanza Yellow Bourbon which will have a mild flavour, a light body with notes of vanilla and an aftertaste of floral wine.

In an age when the blend and flavour of espresso coffee forms the basis of every cup served in our cafés, whether as espresso, macchiato, americano or cappuccino, the world of origin coffees is ignored and with them a myriad of flavours and aromas that any true coffee lover must experience.

Having celebrated 100 years of roasting coffee in 2013, it has been the joy and passion of Johnsons Coffee to continue the ongoing quest to discover new treasures that we foster to our customers.

In 1916, Robert Johnson said we had to “father the coffee to the cup” and this responsibility is one still undertaken with pride by the current custodians of the brand.

On a global stage, the 25 or so folk employed directly by Johnsons Coffee play only a small part, but we remain true to the maxim instilled in the business a century ago, to produce coffees of true excellence and distinction...a world of coffee, locally roasted.

Philip MillsJohnsons CoffeeFor more information visit www.johnsonscoffee.com

johnsons coffeePhilip Mills, sales Directorat Johnsons Coffee, outlines the history and romance associated with ‘specialty coffee’.

7574 chocolate & coffee parfait with tonka bean ice creamFor the parfait280g dark chocolate150ml strong coffee460ml cream6 egg yolks180g sugar

For the ice cream5 egg yolks600ml single cream135g caster sugar1 tonka bean, grated (or the seeds scraped from one vanilla pod)

ParfaitMelt the broken chocolate along with the coffee and 60ml of the cream in a bowl placed over a pan of hot simmering water. Allow to cool. Beat the egg yolks with the sugar until pale and creamy, then add the cooled melted chocolate mixture and combine well. Whip 400ml of cream and then carefully fold it into the chocolate mixture. Pour into moulds or a terrine and leave in the fridge to set.

ice creamHeat the cream with the grated tonka bean or vanilla seeds in a saucepan over a medium heat. Do not allow to boil. Remove from the heat, cover and allow to infuse for 10 minutes. In another bowl, beat the egg yolks with the sugar until well combined and then slowly pour on the hot cream, stirring all the time, until well combined.

Rinse out the saucepan, return the custard and gently heat, stirring all the time, until it coats the back of the spoon. Allow to cool before churning in an ice cream maker until set.

To serveUnmould the parfait onto a serving plate and decorate with quenelles of the tonka bean ice cream and a good quality chocolate sorbet (shop bought is fine).

7776 bellagio frangelico ice creamA very simple but delicious dessert!

4 shots of tepid Bellagio espresso coffee4 scoops of good quality vanilla ice cream40ml Frangelico hazelnut liqueur4 tbsp hazelnuts, toasted & finely chopped4 biscotti

Pour a shot of the Bellagio coffee into four nice serving glasses. Top each with a scoop of ice cream and pour over equal measures of the Frangelico liqueur. Sprinkle on the chopped nuts and serve with the biscotti.

Tuck in and enjoy.

beef & bellagio stewEnjoy a beef stew with an unusual coffee twist using mostly store cupboard ingredients…

1kg rump beef, diced2 tbsp plain floursalt & pepper½ tsp paprika1 tbsp olive oil300ml chicken stock200ml Bellagio coffee1 tsp sugar1 tbsp soy sauce1 tsp Worcestershire sauce1 sprig thyme1 clove garlic, sliced3 carrots, peeled & diced2 potatoes, peeled & diced½ turnip, peeled & diced24 baby onions 2 celery sticks, diced2 tbsp flat leaf parsley, chopped1 medium onion, sliced for garnish

Heat the oil in a heavy-based pan until smoking. Mix the flour with the paprika, salt and pepper and lightly dust the beef. Fry the beef until sealed and brown. Pour in the stock and coffee, scraping up any bits from the bottom of the pan.

Pour into a casserole dish and add the Worcestershire sauce, soy sauce, sugar, thyme, garlic and baby onions. Cover and cook on the hob or in a pre-heated oven at 160°c for 1½-2 hours, until the meat is very tender.

Remove the stew from the oven and strain off the sauce into a saucepan, reserving the beef. Add the remaining diced vegetables and cook in the sauce until tender, then return the beef to the sauce and vegetables and heat through.

Serve as illustrated with chopped parsley and sliced onions.

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brabazon Tankardstown, Rathkenny, Slane, Co Meatht: 041 9824 621 e: info@tankardstown.iewww.tankardstown.ie

RICHARD LUCKEY

Richard Luckey, Head Chef at the impressive 18th century County Meath manor house, Tankardstown, is committed to producing home-grown food with clarity of flavour…

Richard Luckey has been at the helm of the kitchens in Tankardstown since 2010. His journey to the head chef position at the Brabazon Restaurant was taken via such fine establishments as Raymond Blanc’s Le Manoir aux Quat’ Saisons in Oxfordshire. Blanc taught him to use the best local ingredients he could find and not to mess around with them too much.

“I have built up a very close relationship with some brilliantly talented and passionate local producers,” states Richard.

That said, he doesn’t have to look very far for many of his ingredients. The kitchen garden provides a bounty of produce, year round, and has

quadrupled in size in the past few years.

“It’s really coming into its own and producing some amazing fruits and vegetables,” says Richard. “As a chef, there is nothing better than planning dishes with your gardener, six to ten months ahead. The anticipation of waiting for the produce to be just perfect is inspiring.”

The menus depend on what their forager turns up with that day, but you can expect dishes like chilled Clogherhead crab cannelloni with smoked eel, avocado purée, defrosted cucumber and tomato water. A main course offering might be slow cooked pork belly, glazed cheek, turnips, little beets, fennel, raw fig and burnt apple purée.

There are a lot of ingredients for sure, but Richard says his style has become a lot less fussy and a lot more natural over the years.

“It is still based heavily on classic flavour combinations, but I like to strip back and lighten dishes wherever possible,” he says.

“I’m not into heavy sauces and unnecessary garnishes. Let the food speak for itself and let the natural flavours come through.”

I like to strip back and lighten the dishes wherever possible.

roast halibut, jerusalem artichoke, clams, oxtail, herbs & red wineFor the halibut4 x 120g halibut portions, skin removed2 tbsp butter12 clams, rinsed30ml white wine

For the oxtail200g oxtail1 tbsp olive oil50ml red wine1 sprig thymewater to cover

For the Jerusalem artichoke purée & crisps10 Jerusalem artichokes50ml fresh creamsalt & pepperoil for deep fryingsea salt

For the herb crust6 slices white bread, crusts removed80g flat leaf parsley30g tarragon40g chervil40g chives200g melted butter

For the red wine sauce200ml red wine50ml fish stock10g butter

OxtailHeat the oil in a frying pan and fry the oxtail over a medium heat for 10 minutes until brown all over. Remove the oxtail to an oven-proof casserole dish. Return the pan to the heat and add the red wine, scraping up any sticky bits from the bottom of the pan. Pour over the oxtail and add the thyme and enough water to cover; season well. Cover the casserole dish with a lid and cook in an oven at 140°c for 3-4 hours until the meat falls off the bones. Allow to cool and then pick all the meat from the bones; reserve and keep warm.

Jerusalem artichoke purée & crispsWash the artichokes and roast them in a hot oven at 180°c for 15-20 minutes until tender. Allow to cool and then cut them in half and scoop out the flesh into a saucepan. Reserve the skins. Add the cream to the artichokes, heat to boiling point and then transfer to a food processor and blend until smooth. Season well and reserve. Heat the oil in the deep fat fryer to 140°c and fry the artichoke skins until crispy. Drain on kitchen paper and season with sea salt.

Herb crustTear the bread slices into a food processor and pulse to make crumbs. Add the herbs and pulse a few times until the mixture turns green. Gradually add the melted butter to form a paste. Turn the crumb paste out onto a sheet of baking parchment, top with another sheet of parchment and roll out the paste to 3mm thickness. Place in a fridge to set.

Red wine saucePour the red wine into a saucepan and boil over a high heat for 10 minutes, or until syrupy. Add the fish stock and return to the boil again until reduced by half. Whisk in the butter and keep warm.

Halibut & clamsHeat the butter until foaming in a non-stick frying pan and fry the fish for 2-3 minutes on each side. Remove the fish to a grill pan and top each piece of fish with a slice of the herb crust cut to the same size as the top of the fish. Place under a medium grill to soften and heat the crumb paste. Steam the clams in a saucepan with the white wine until they open.

To serveServe the clams in their shells with the fish surrounded with warm artichoke purée, the oxtail meat and sauce, as illustrated.

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glazed pork cheek & slow cooked jowl with figs & fennel(this recipe needs to be started 4 days ahead)

For the pork jowl1 pork jowl500ml duck fat

For the brine200g brown sugar200g coarse sea salt400ml water1 tsp coriander seeds1 tsp fennel seeds1 tsp juniper berries

For the pork cheek2 pork cheeks, trimmed & cut in halfsea salt2 tbsp olive oil1 banana shallot, skin on & chopped1 garlic bulb, cut in half1 sprig thyme170ml white wine500ml good quality beef stock

Brine & pork jowlMix all the ingredients for the brine in a bowl and add the jowl; cover and leave to cure in the fridge for 24 hours. Remove from the brine and rinse well under cold running water. Place the jowl in a small oven-proof dish and pour over the duck fat to cover and cook in a very low oven at 80°c for 36 hours. When cooked, it should be very soft and gelatinous. Remove from the duck fat and lightly press it between two plates in the fridge for up to 12 hours. When chilled, cut the jowl into 4 portions for later.

Pork cheekHeat the oil in a frying pan, season the cheeks and fry them over high heat until browned all over. Add the shallot, garlic and thyme and continue to fry until coloured. Add the white wine and bubble to reduce by half. Pour in the beef stock and bring back to the boil, then transfer everything to an oven-proof casserole dish, cover tightly with foil and cook in a preheated oven at 180°c for 2-3 hours until tender.

To serveWarm the pork cheek in a pan in some of its cooking liquid and fry the portions of pork jowl in a non-stick frying pan to heat through. We serve the jowl and cheek on a plate, as illustrated, with fresh figs and a fennel purée, made simply by braising chopped fennel in some seasoned cream until tender and blending until smooth.

chocolate tart with hazelnut purée & raspberry sorbetFor the tart225g flour, plus extra & dustingpinch of salt150g butter75g caster sugar1 egg 1 egg yolk, beaten600ml fresh cream4 tbsp liquid glucose1kg top quality 70% cocoa chocolate

For the hazelnut purée300g blanched hazelnuts150g sugar150ml water100ml cream 130g clarified butter (melted & fat solids removed)

Chocolate tartPreheat the oven to 170°c

In a bowl, rub together the flour, salt and butter until it resembles fine breadcrumbs. Stir in the sugar and gradually add the beaten eggs to form a ball of pastry. Wrap in cling film and rest in the fridge for

2 hours. When chilled, roll out the pastry on a lightly floured surface to 2mm thickness. Lay the pastry into a greased 18cm flan ring placed on a baking sheet. Line the pastry with baking parchment and baking beans. Bake for 10 minutes, then remove the beans and parchment paper and continue to bake for a further 10 minutes or until crisp and golden. Allow to cool.

Pour the cream and glucose into a saucepan and bring to the boil. Break the chocolate into a bowl and pour over the hot cream and clarified butter. Stir until well combined and leave to cool slightly. Pour the chocolate into the cool tart shell and allow to set at room temperature.

Hazelnut puréeCombine the hazelnuts, sugar and water in a saucepan and bring to the boil. Reduce the heat and simmer for 15-20 minutes. Remove from heat and allow to cool slightly. Pour the mix into a liquidiser, along with the cream, and blend until smooth for about 5 minutes. Place the purée in a bowl and refrigerate until ready to use.

To serveServe a slice of the tart on a plate with the hazelnut purée and a scoop of good quality raspberry sorbet (bought is fine).

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donegal beef fillet with sautéed spinach, asparagus & creamy peppercorn sauce4 x 220g beef fillets 200g asparagus100g fresh spinach2 tbsp Donegal Rapeseed Oil20g black peppercorns, coarsely crushed500ml good beef stock100ml fresh creamsalt

Fillet steaksPreheat the oven to 200°c.

Heat the oil in an oven-proof frying pan until smoking hot. Sear the steaks for 2-3 minutes on both sides and then transfer the pan to the oven and roast until cooked to your liking (eg 5 minutes for rare). Remove from the oven, transfer the steaks to a warm plate and keep warm until ready to serve.

Pepper saucePour the excess oil from the pan used to cook the steaks and brown the crushed peppercorns over medium heat until nearly burnt. Add the beef stock to the pan and whisk until the crispy bits release from the bottom of the pan. Allow to boil and reduce by half over medium-high heat. Add the cream, whisking continually, until the sauce thickens.

To serveWe like to serve the steaks and pepper sauce with spinach sautéed in Donegal Rapeseed Oil and poached buttered asparagus.

An exciting new dining experience has opened in Letterkenny, where Restaurant sage is creating quite a stir on the local restaurant scene…

Despite only opening in November, word of mouth recommendations have already seen Restaurant Sage shoot up the ranks of TripAdvisor and develop an outstanding reputation. Proprietor Garvan Gallagher is delighted at the response.

“Sage uses only the highest quality ingredients, sourced only from local suppliers within a 20-mile radius and served in a contemporary but very relaxed setting,” explains Garvan.

“With our exciting head chef Martin Hernandez running the kitchen, me taking care of front-of-house and a young, vibrant and enthusiastic team, we aim to give people a full and varied dining experience.

Award-winning head chef Martin Hernandez hails from Mexico and has trained at Nevin Maguire’s famous McNean House, as well as Michelin-starred restaurants in London.

His food is a beautiful mix of Mexican and contemporary Irish and he isn’t afraid to try new things. That keeps his food very exciting.

“I am happy to be part of Sage,” Martin says. “The quality of ingredients that we use in the kitchen are by far the best we have here in County Donegal. We are very proud of using only locally sourced produce. Our scallops come from Carrigart, the lamb and beef we use is from McCarron’s in Raphoe, and poultry comes from Noone’s in Clonmany. Here at Sage we are very lucky to have this standard of produce on our doorstep.”

We aim to give people a full and varied dining experience.

restaurant sage41 Port Road, Letterkenny, Co Donegalt: 074 910 2269 e: restaurantsagelk@gmail.comwww.sagelk.com

MARTIN HERNANDEZ

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roasted donegal salmon fillet served with beetroot purée, lemon butter emulsion & diced winter vegetables4 x 200g salmon fillets, skin onsalt & pepper3 tbsp Donegal Rapeseed Oil200g cooked beetroot100ml water50ml fresh cream300g butterjuice of 1 lemon50g mixed winter vegetables, diced (carrots, celeriac, cabbage, etc)

Beetroot puréePlace the cooked beetroot in a small saucepan over medium to high heat and add the water, salt and pepper. Bring to the boil for 5 minutes and then blend in a food processor until smooth. Transfer to a bowl and keep warm.

salmonPreheat the oven to 200°c.

Heat the oil in an oven-proof frying pan over medium heat and fry the salmon fillets, skin side down, for 2 minutes. Season well and then transfer the pan to the oven to roast the salmon for 4-5 minutes, or until cooked to your liking.

Lemon butter emulsionPour the cream into a small saucepan and warm over a low heat. Add the butter, lemon juice and salt, stir until well combined and keep warm until ready to serve.

To serveServe the salmon, as illustrated, on a bed of steamed winter vegetables surrounded with the beetroot purée.

pan-seared scallops with honey-glazed slow cooked pork belly & cauliflower purée12 king scallops, corals removed4 x 50g pork belly squares1 ltr water1 bay leaf1½ cardamom pods, crushed½ cinnamon sticksalt & pepper1 small cauliflower500ml milk35g butter1 tbsp honey10g buttersalt & pepper

Pork bellyPreheat the oven to 140°c and place the pork, water, spices and seasoning in a deep oven tray and cover tightly with tin foil. Slow cook it for 3-3½ hours until the meat is very tender. Remove the pork belly from the tray and place into another roasting tray. Place another, smaller roasting tray on top of the pork and weigh it down with a bag of sugar or tins of beans. Chill in the fridge overnight. Then portion into smaller square pieces.

Cauliflower puréePlace the cauliflower in a saucepan and cover with milk, then simmer over a low heat until cooked and soft. Add 25g of butter and season well. Then, blend everything to make a smooth purée and keep warm.

To serveReheat the squares of pork belly by frying in some melted butter in a non-stick frying pan for 2 minutes on each side. Remove and keep warm and then fry the scallops in the same pan for 2 minutes on each side, until caramelised. Make the honey glaze by heating the honey and 10g butter in a saucepan until the butter has melted. Place some cauliflower purée on a plate and top with the pork and scallops. Drizzle with warm honey glaze and enjoy!

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assiette of homemade desserts(light chocolate mousse, sticky toffee pudding & vanilla ice cream almond clusters)For the chocolate mousse115g dark chocolate, minimum 70% cocoa35g caster sugar2 eggs, separated150ml fresh cream, lightly whipped

For the sticky toffee pudding260g dates260g plain flour450ml water260g caster sugar3 eggs75g butter, softened½ tsp bicarbonate of soda

For the toffee sauce100ml cream50g brown sugar25g butter

For the almond cluster4 scoops vanilla ice cream25g slivered almonds, lightly toasted

Chocolate mousseBreak the chocolate into small pieces and place in a heat-proof glass bowl over a saucepan of simmering water, ensuring the bowl does not touch the water.

Allow the chocolate to melt, stirring occasionally; remove from heat and cool slightly. In a separate bowl, whisk the eggs with the sugar until pale and fluffy and then whisk in the melted chocolate. Fold in the whipped cream until well combined and pour the mousse into individual shot glasses and transfer to the fridge to set.

sticky toffee puddingPreheat the oven to 180°c. Place the dates, bicarbonate of soda and water into a large saucepan and bring to the boil. Simmer for 5 minutes, then remove from heat and allow to cool. Use a hand blender and blitz the mixture to a coarse consistency. In a bowl, cream together the butter and sugar until fluffy. Add the eggs and sieve in the flour. Pour in the cooled date mixture and combine well. Pour the batter into a greased and lined oven-proof dish and bake for 30-35 minutes.

Toffee saucePlace the butter and sugar in a small pan over high heat, stirring to form a caramel. Pour in the cream (be careful as it will bubble up) and stir well.

Almond clustersCrush the toasted almonds and place in a bowl. Drop the ice cream scoops into the nuts and roll into four balls. Place in the freezer until ready to serve.

To serveServe a square of the warm sticky toffee pudding topped with the sauce on a plate with a frozen nut cluster and a shot glass of chocolate mousse.

silver hill duck breast served with potato gratin & orange reduction4 Silver Hill duck breasts500g rooster potatoes, peeled4 garlic cloves, crushed250ml fresh cream250ml milk500ml orange juice250ml good quality beef stock salt & pepper

Potato gratinThinly slice the potatoes and spread them out in a deep oven-proof dish. Mix together the cream, milk and garlic, pour over the potatoes and season very well. Cover with tin foil, place in a preheated oven at 180°c and bake for 45-50 minutes until the potatoes are tender. Remove the tin foil and bake for a further 10 minutes to brown.

Duck breastsSeason the breasts with salt and pepper and place them skin side down in the oil in a hot oven-proof frying pan for 2 minutes and then turn over and fry for a further 2 minutes. Transfer the pan to a preheated oven at 180°c for 5-7 minutes, or until cooked to your liking. Remove from the oven and allow to rest, covered with foil, for 4-5 minutes.

Orange reductionPour the orange juice and beef stock into a medium-sized saucepan and boil over high heat for 25-30 minutes until it has reduced by half and is syrupy.

To serveUse a round scone cutter to cut a portion of the potato gratin and place with the duck breasts on a plate with a drizzle of the orange reduction. At our restaurant, we like to serve shredded savoy cabbage sautéed in butter with this dish.

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safa30-32 Bank Street, Belfast BT1 1HLt: 028 9023 3519 e: contact@safabelfast.comwww.safabelfast.com

ALI ASKIR

A contemporary indian restaurant located in the centre of Belfast, safa uses authentic indian recipes and traditional cooking methods to deliver a unique taste experience…

Chef proprietor Ali Askir has serious pedigree. He started his chef training in 1987 in a restaurant in Manchester called Assam Gourmet under the master chef guru Alok Das. Within four years he was head chef.

He came to Northern Ireland in 1991 and worked at the Jharna on Belfast’s Lisburn Road.

He opened Safa in 2011 and in a few short years, it’s now consistently occupying the No 1 slot for Belfast restaurants on TripAdvisor.

“I wanted to cook the authentic Indian food that I felt was missing in Northern Ireland,” says Ali. “I grind all my own spices and I’m a real

stickler for using the best, freshest ingredients I can source locally.”

The most popular dishes are the chicken chaat starter and the fiery chicken chettined main, but Ali wants to bring a new meat to his customers, which he says goes extremely well with curry.

“I’m really excited about it, actually. I’m getting supplied with Tynedale goat kid meat from William Haire and Sarah Long who graze goat kids on Divis Mountain. I’ll be doing some amazing curries but I’ll also be doing some specials with the chops and other cuts,” says Ali.

“I think it’ll go down really well. After all, goat meat is the most widely eaten meat in the world. It’s just a case of people trying it and getting used to it.”

Ali is also something of a wine buff, and he loves pairing wines with

I’m using Tynedale goat kid to make some amazing curries.

tynedale goat kid tikaFor the goat kid tikka600g diced Tynedale goat shoulder, diced3 garlic cloves, crushed1 inch ginger, gratedsalt300g natural yogurt1tsp coriander powder1 tsp cumin powder1 tsp turmericmustard oil2 tsp mustard paste2 tsp mixed pickle2 tsp mint paste1 tsp garam masalajuice of ½ lemon

Marinate all the ingredients with the goat kid shoulder overnight, to infuse the flavours. When ready to cook,skewer the goat and cook in an oven at 170-180°c, turning every 2 minutes. This should take 7-10 minutes, depending on how well done you want your meat cooked.

Serve with rice.

Indian food. Until now, those wines have come from mainland Europe and the New World, but soon he hopes to introduce some exciting new wines from one of the world’s fastest growing wine regions. Watch this space!

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chicken tikka masalaFor the sauce600g plum tomatoes (1½ tins)2 tbsp jaggery goor (or sugar)1 large red pepper, finely diced & de-seeded3 tsp mixed curry powder1½ tsp garam masala2 tsp paprika1 tsp cinnamon powder200g cashew nutsknob of butter to taste

For the chicken tikka2 large chicken breasts, diced to cubes3 cloves garlic, crushed2 inches ginger, grated½ tbsp dried garden mint1 tbsp mustard paste1 tsp garam masala2 tsp paprikapinch methi leavessalt to taste1 tbsp mixed pickle, onion, cauliflower etc. 200g natural yogurtsingle cream to finish, optional

saucePlace all the sauce ingredients into a pan and boil to soften, then blitz to form a sauce.

Chicken tikkaMix all the ingredients with the chicken and leave overnight to infuse the flavours. Skewer the chicken cubes and cook on a barbeque, turning regularly so as not to burn. Alternatively, this process can be done under a grill.

To serveSimply add the chicken to the sauce and serve with your favourite rice or naan bread. You may like to finish the sauce with a dash of cream to your taste.

tynedale goat kid jalfrezisunflower oil2 onions, finely diced3 cloves of crushed garlic 1 inch of ginger, grated300g cubed Tynedale goat kid shoulder2 tsp mixed curry powder (or to your taste)1 green chilli, finely diced (less if you prefer less heat)1 green pepper, sliced1 red pepper, sliced1½ tins of tomatoessalt 1 tbsp freshly chopped coriander

Put around 1 tablespoonful of oil in a hot pan and add the onions, cooking out for a few minutes to soften, without taking any colour. Add in the garlic and ginger, followed by the goat, and cook for around 8-10 minutes, again, not allowing the onions to take colour.

Add the chilli, mixed peppers and curry powder and sauté for 2 minutes, then add the tomatoes and allow to gently simmer for 5-10 minutes.

To serveDish up with some of your favourite rice and naan bread and dress with the chopped coriander.

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the classic winebar48 Main Street, Limavady BT49 0EUt: 028 7776 3676 e: info@theclassicrestaurant.comwww.theclassicrestaurant.com

MARTY GETTY

enjoy an internationally influenced culinary experience with Marty Getty at The Classic wine bar and restaurant in Limavady...

Head Chef Proprietor Marty Getty has trotted the globe for some of the dishes he serves at the ever popular Classic wine bar in Limavady. He has taken much time and care to create a menu incorporating a fusion of dishes and flavours from around the world, all made with the best quality locally-sourced produce.

Marty was trained in the classics at North West Regional College in L’Derry and his first job was at the award-winning Kee’s Hotel in Stranorlar.

“After that, I moved into fine dining but I also love Thai food so that’s how all of those influences came to be there on the menu,” says Marty.

He co-owns The Classic with Restaurant Manager, Kerry Scullion

and says he likes to think of The Classic as an ‘eatertainment’ venue. This is wine bar style food inspired by Marty’s decades of experience in places like the Michelin-starred Bank in Birmingham, The Exchange in L’Derry and Avenue in Monaghan.

The Classic is an ideal venue for weddings, business seminars and family celebrations. The Sunday Carvery (served from 12noon-3.30pm) is extremely popular, as is the ‘Thank You’ menu served from Tuesday to Sunday 5pm-7pm, with main courses from £9 and desserts from £3.

The Food-to-Go menu has gone down a storm. It’s a smaller version of the restaurant menu, but it means you can enjoy The Classic experience in the comfort of your own home. “It’s prepared by the same team of professional chefs so customers can be assured of getting the same high quality,” says Marty.

Marty and Kerry are really excited about the latest incarnation of The Classic. The Classic Bistro in Springtown Business Park in L’Derry does great breakfasts and lunches with takeaway and outside catering options available. Classic for a reason.

I like to think of The Classic as an “eatertainment” venue.

crispy belly of pork, black pudding, scotch eggs & red wine sauceFor the pork belly2kg pork belly, boned with skin on & scored1 large carrot, diced1 large onion, diced1 leek, trimmed & dicedsalt & pepper2 sprigs fresh thyme2 tsp Chinese five spice850ml fresh apple juice200ml water2 tbsp olive oil12 thick slices of black pudding

For the scotch egg4 large free-range eggs 275g good quality sausage meat2 tbsp chopped fresh chives2 tbsp chopped fresh parsley1 tsp nutmeg1 tbsp English mustardsalt & pepper125g plain flour2 eggs, beaten150g white bread crumbsvegetable oil (for deep frying)

Pork bellyPreheat the oven to 150°c/gas mark 2

Put the pork belly, sitting on top of the vegetables and herbs, in a large oven-proof dish. Pour in the apple juice and enough water to come halfway to the sides of the dish. Season well and add the star anise and Chinese five spice. Cover tightly with tin foil and slow roast for 4-5

hours until tender. Remove from the oven, reserving the liquid, and allow to cool. Place the pork on a tray and put weights on top to press for 24 hours. Keep in the fridge.

Slice the belly into rectangular portions. Heat the oil in an oven-proof frying pan over medium heat and fry the pork pieces on both sides for 2 minutes and then transfer to the oven for 7 minutes until crisp and golden. Remove the pork from the pan and keep warm. In the same pan, fry the black pudding slices for a few minutes on each side until cooked and keep warm with the pork. Reserve the warm juices from the pan for serving.

scotch eggsPlace the four eggs in a saucepan of cold water. Place over a high heat and bring to the boil for 3-4 minutes; drain and cool the eggs under cold running water, then peel. Mix the sausage meat with the herbs, nutmeg and mustard and season very well. Divide the sausage meat into 4 and flatten each out on a clean surface.

Season the flour and place on a plate, then dredge each boiled egg in the flour. Place each onto a sausage meat oval, then wrap the meat around each egg. Make sure the meat is smooth and completely covers each egg. Roll the eggs again in the flour and dip each sausage meat covered egg in the beaten egg. Then, dip and roll into the breadcrumbs to completely cover. Repeat this breading process again.

Carefully place each scotch egg into the hot oil and fry for 4 minutes, then remove onto a baking tray and finish cooking in a medium hot oven for 6 minutes.

To serveArrange 3 slices of black pudding on each plate and top with pieces of the crispy pork belly, scotch egg (cut in half) and drizzle with the reserved pan juices. Enjoy!

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roasted monkfish marinated in champagne & chinese honey with black sesame seeds, served with infused jasmine rice & a basil, lime & ginger syrupFor the monkfish4 monkfish tails, filleted & cut in half250ml champagne 4 tbsp clear honey2 tbsp black sesame seeds3 tbsp vegetable oil

For the basil, lime, ginger & chilli syrup400g caster sugar900ml water100ml white winejuice of 4 limes1 red chilli, finely chopped3 spring onions, chopped30g pickled ginger, finely chopped100g fresh basil, chopped2 tbsp honey2 tbsp sweet chilli sauce

MonkfishCombine the champagne and honey in a bowl. Spread the sesame seeds out on a baking sheet and roll the monkfish pieces in the seeds to coat all over. Add the fish to the champagne, cover with cling film and leave to marinate in the fridge for up to 12 hours. Preheat an oven to 190°c and remove the fish from the fridge. Drain the fish from the marinade and pat dry with a paper towel. Heat the oil in a non-stick frying pan over medium heat and fry the monkfish pieces until golden, taking care not to burn. Transfer the fish to a baking tray and bake in the oven for 6-7 minutes.

Basil and lime syrupHeat the sugar, water, wine and half of the lime juice in a saucepan over medium heat. Bring to the boil and then simmer until reduced and syrupy for 20 minutes; strain through a fine sieve and allow the syrup to cool. Add the chillies, spring onions and pickled ginger to the cooled syrup along with the remaining lime juice, basil, honey and sweet chilli sauce. Pour into a food processor and blend until smooth.

To serveWe like to serve the monkfish as illustrated with stir fried Asian vegetables and jasmine rice, drizzled with the basil and lime syrup.

crispy lemongrass chicken, with thai-style stir fry, mango purée, wasabi, coriander & lime mayoFor the crispy chicken4 skinless & boneless chicken breasts, thinly sliced2 bunches lemongrass, chopped2 green chillies, chopped50g coriander, chopped5 tsp turmeric2 tsp curry powder2 tsp ground cumin1 large tub natural yogurt2 tbsp light soy saucejuice of 4 lemons20g rice floursalt & pepperoil for deep frying

For the lime mayo100g fresh coriander, chopped300g mayonnaisejuice of 3 limes1 tsp wasabi paste3 cloves garlic, crushedsalt & pepper

For the mango & chilli jam2 mangoes, peeled, stoned & chopped4 red chillies, chopped150ml red wine vinegar3 tbsp redcurrant jelly400g caster sugar4 tbsp sweet chilli sauce

Crispy chickenPlace the lemongrass, chillies and coriander in a food processor and blend for 1 minute. Add half the curry powder, half the turmeric and all of the soy sauce. Blend again until smooth and finally add the yogurt and mix well until combined.

Pour the marinade over the chicken slices, cover with cling film and leave to marinate in a fridge for 6-12 hours. Drain any excess marinade off the chicken and toss the slices in the rice flour that has been seasoned with the remaining curry powder, turmeric, salt and pepper. Shake off any excess flour and fry in a deep-fat fryer at 180°c for 3-4 minutes until cooked and golden brown. Keep warm in a preheated oven until ready to serve.

Lime mayoPut all the ingredients, except the mayonnaise, into a food processor and blend. Add the mayonnaise and blend again (add some water to the blender if the mayo is too thick). Store in a ‘squeezy bottle’ in the fridge.

Mango & chilli jamSlowly simmer all the ingredients in a heavy-based saucepan over a medium heat for 1½ hours. Blend in a food processor or with a hand blender until smooth. Reserve.

To serveWe like to dress the plate with dots of wasabi mayo and mango and chilli jam as illustrated, and then we place the crispy chicken slices on some stir fried Asian vegetables.

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His oatcakes have been eaten by the Queen when she visited Dublin Castle and he was crowned Britain’s Best Baker in 2012.

There’s not much Robert Ditty doesn’t know about flour and yeast - and myriad other baking ingredients besides. A second generation artisan baker, his shop and café in the mid-Ulster village of Castledawson is always busy with people coming to buy his soda breads and pineapple creams (the sister bakery/café in Magherafelt is equally busy).

Locals know that from 3am the bakers are hard at work on the soda farls, potato and wheaten breads that are shipped far and wide. It’s safe to say Ditty’s Bakery is famous all over Ireland and beyond and its oatcakes are sold from Castledawson to Sydney. That success has come from Robert’s dedication to using traditional methods and ingredients, but also from his close collaboration with producers like Gubbeen Cheese and Belvelly Smoke House.

Now he’s ready to hand over the mantle to the third generation - his nephew, Clifford Brimley.

“I’ve been in this bakery since I was knee-high, but I’ve been 17 years full-time,” explains Clifford. “I’m

delighted to be carrying on the family business. I love baking and I suppose what I love most of all is seeing the end product that results from using great quality ingredients. Inferior ingredients just won’t give you the same result.”

The craft baking gene is obviously in the blood, with Clifford currently working on more new flavours for those famous oatcakes.

One of his favourite things to eat is the sourdough bread made at the bakery, but like his uncle, chocolate is also close to his heart.

That’s why they’re both so excited about their next venture - bespoke chocolates made in front of your eyes. Customers will be able to choose up to 12 flavours and see them being created. Talk about food theatre!

“We’re re-designing the whole shop in Castledawson and we think this concept will really work,” says Clifford. “We’ll still be doing all the other stuff, but this is something different. You always have to be one step ahead in this business.”

For more information tel 028 7946 8243www.dittysbakery.com

ditty’s home bakerya popular ditty indeed!

ditty’s irish oatcake tiramisu1 pkt Ditty’s oatcakes3 shots espresso 50ml Sambuca 250g mascarpone50g caster sugar 100ml double cream 100gm amarena cherries cocoa powder to dust

Boil the espresso, sugar and Sambuca together and reduce by a third. Whip the cream to soft peaks. Beat half the coffee syrup into the mascarpone and then fold in the cream. Use the other half to dunk the oatcakes into, but don’t leave them immersed as they will go soft and take on too much flavour..

To serveLayer the mascarpone mixture followed by the ‘dunked’ oatcakes and cherries, finishing with the mascarpone. Dust well with cocoa powder.

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soda farls (griddle)450g soda bread flour or self-raising flourpinch of salt2 tbsp vegetable oil420-450ml buttermilk

Preheat the griddle or a heavy-based frying pan on a medium or low heat. Sift the flour and the salt several times together into a bowl. Make a well in the centre and pour in the oil and buttermilk. Work quickly to mix into a dough and knead very lightly on a well-floured surface.

Divide the mixture into two and then form each piece into a flattened circle and cut into quarters (they could also be cut into 1 inch rounds for canapés). Sprinkle a little flour over the base of the griddle or pan and cook the farls for 4-6 minutes on each side.

potato bread250g warm cooked potatoes75g white flour2 tbsp melted butter or olive oilpinch of salt

Mash the potatoes and allow to cool. Sift the flour and salt together and add to the cooled potatoes with the melted butter or olive oil. Knead lightly into a soft dough and pin into traditional squares or triangles. Cook in a preheated griddle or frying pan until golden brown on each side.

For the ultimate potato bread, serve as part of an Ulster fry by frying the potato bread in the same pan the bacon has been fried in.

Variations to the basic recipe• Applepotatobread–pinoutthedoughintoaround,

place a large spoonful of stewed apple in the centre and fold over to make a turnover. Bake on the griddle until golden.

• Add30gofpin-headoatmealor40gofgratedcheese to the above recipe, shape as desired and bake on hot griddle.

• Foradinnerparty,shapethepotatodoughinto1inch circles, approximately 1.5 inches thick, bake on the griddle and serve topped with bacon and relish, black pudding and homemade brown sauce or sautéed scallops.

101100 For centuries, the most widely consumed meat in the world, goat meat is fast becoming a favourite in Northern Ireland thanks to the dedication of Sarah Long and William Haire at Loughview Farm in Crumlin, County Antrim.

Tynedale goat kid meat is a healthy choice, providing the benefits of a succulent, lean meat that’s low in cholesterol and high in iron, with a taste that has wide appeal (something between venison and beef).

“Our meat is produced to the highest standards of animal husbandry and traceability,” explains Sarah. “We use quality male kids sourced from leading local dairy breeders, reared by us at Tynedale, and since starting up in 2012, the business has been continuously expanding.”

With support from leading Ulster chefs, Tynedale goat kid meat is even outselling beef in some restaurants! It can

also be bought at quality butchers and delicatessens, offering cuts that are very similar to beef. Leg and leg cuts, rump, loin, rack, shoulder and diced goat meat are all available and Sarah and William are currently working on new product lines such as sausage and chorizo.

From curries and casseroles to traditional roasts and sausages, goat kid meat offers a tender, tasty option, full of flavour and with the guarantee of sustainability for the future.

For more information tel 07725 653 233 or visit www.tynedalegoatkid.com

To help introduce you to this wonderful new taste, we asked our resident chef Stevie Higginson, along with chef Ali Askir from Safa Indian restaurant to come up with some seriously tempting recipes for you to try...

tynedale goat kidjust kidding!

tynedale goat kid with herb crust & a pine nut & blue cheese tart1 loin of Tynedale goat kid1 tbsp finely chopped parsley100g grated parmesanolive oil300g breadcrumbs1 pkt puff pastry100g pine nuts100g Cashel Blue cheese12 shallots1 large red cabbage100ml red wine vinegar100g demerara sugarsalt & pepper

Thinly slice a large red cabbage, mix it with the vinegar and 1 cup of sugar. Put in an oven-proof dish, cover and braise at 150°c for 1½ hours.

Herb crustIn a food processor, mix the parsley, parmesan, breadcrumbs, salt and pepper with just enough olive oil to bind.

Cook the puff pastry between 2 sheets of greaseproof paper with a tray underneath and on top to stop the pastry from rising; cook until crisp. When cool, cut into a rectangle.

Cut the shallots in half and peel; fry in a pan to get a good colour on them and then put into a moderate oven to soften.

Seal the goat in a hot pan to colour on all sides and cook at 180°c for 5-7 minutes, then rest for 5 minutes. This will leave the goat wonderfully pink, the way it should be eaten, but leave it in for a further 5 minutes if you prefer.

Arrange the cooked shallots, blue cheese and pine nuts on the puff pastry and warm in the oven until the cheese is slightly melted.

To serveServe the goat on the red cabbage with the tart on the side, with champ and gravy.

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tynedale goat kid biryaniA quick and simple mid week treat.

300g shoulder Tynedale goat kid, diced600g rice1 large onion, finely diced3 garlic cloves, diced1 inch grated ginger1 tsp mixed curry powdersalt to tastevegetable gee, or vegetable oil

Cook your chosen rice according to the packet instructions.

Put some gee into a deep pan and add the diced onion cooking until translucent but not coloured. Add the garlic and ginger and cook for a further minute. Add in the lamb and gently cook for 7-10 minutes. Season with a pinch of salt to your taste. Now add the curry powder and cook for a further minute.

Add your cooked rice and stir all together ensuring everything is well distributed throughout the dish, cooking for a further two minutes until the dish is nicely warmed through.

You are now ready to plate up and enjoy.

rogan josh300g Tynedale goat kid shoulder1 large onion, dicedpinch of salt1 red pepper1 green pepper400g tomatoes (tin of chopped will be fine)1 tsp garlic, finely grated1 tsp ginger, finely grated1 tsp oil½ tsp cumin powder½ tsp turmeric powder½ tsp garam masalafresh coriander leaves to finishmethi leaves to finish

Place the oil into a hot pan adding the garlic, ginger and half the onion and stir fry for around one minute without burning. Now add in your Tynedale goat kid and a pinch of salt cooking on a high heat for a couple of minutes to colour the meat. Be careful not to burn the garlic and onions.

Add in the peppers, remaining onions and tomatoes and allow to cook on a medium heat for a further 5-7 minutes. If necessary add a little water to loosen the sauce. Add your cumin, turmeric and garam masala and cook for a further 10-12 minutes until the goat is nice and tender.

Add the methi leaves and fresh coriander and warm through.

Serve with rice.

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monkfish & slow cooked pork belly with carrot purée, wild mushrooms, mushroom pâté & a buttermilk foamFor the pork belly500g pork belly2 ltr chicken stock1 onion, chopped1 carrot, chopped2 cloves garlic, crushedsprig of thyme1 bay leaf50ml Donegal Rapeseed Oil2 tbsp runny honey

For the crispy mushroom pâté250g white button mushrooms, sliced25g shallots, finely chopped2 tbsp Donegal Rapeseed Oil½ clove garlic, crushedsalt & pepper2 eggs550ml milk200g panko breadcrumbs200g flour for dredgingoil for deep frying

For the buttermilk foam50ml milk50ml double cream400ml buttermilksqueeze of lemon juice4g lecithin powder (available from health food shops)

For the monkfish2 x monkfish fillets, skinned & boned 2 tbsp buttersalt & pepper

MonkfishCut the monkfish into medallions and season well with salt and pepper. Melt the butter in a non-stick frying pan over medium heat and fry the monkfish until nicely browned; do not overcook. Baste continuously with the melted butter. Remove from the pan and keep warm.

Pork bellyHeat the oil in a large lidded oven-proof casserole dish and add the vegetables. Cook until soft, but not coloured. Pour in the chicken stock, add the herbs and bring to the boil. Add the pork belly and cover tightly with a lid. Place in a preheated oven at 150°c for 4-5 hours. Remove the pork (reserve the liquor), place on a baking sheet with another sheet on top and weigh down with a few cans of beans or similar. Transfer to the fridge and leave to press overnight. Then, trim the pork of excess fat and cut into 12 x 4cm squares. To reheat the pork squares, place them on a baking tray and drizzle on some reserved cooking liquor and honey. Place in a preheated oven at 200°c for 5-8 minutes.

Crispy mushroom pâtéHeat the oil in a frying pan over medium heat and fry the mushrooms and shallots for 3-4 minutes; add the garlic and season well. Cook until any liquid has evaporated, transfer to a food processor and blend to a rough pâté. Remove and allow to cool. Roll the pâté into 12 even-sized balls and chill in the fridge for a few minutes. Beat together the eggs and milk in a bowl. Dredge the balls in the flour, dip into the beaten egg and then roll in the panko breadcrumbs to evenly coat. Deep fry the balls in batches until crisp and golden. Keep warm.

Buttermilk foamCombine the milk and cream in a saucepan over medium heat and bring to boiling point. Add the buttermilk, lower the heat and simmer for 5 minutes. Add the lemon juice and the lecithin powder and, using a stick blender, blend the milk until frothy and foam-like. Spoon the foam over the monkfish when serving.

To servePlace the pork belly squares and the monkfish medallions on a plate along with the mushroom pâté balls, then drizzle the foam over the fish. We also serve this dish with baby carrots, carrot purée and a selection of pan fried wild mushrooms.

the lemon tree Lower Main Street, Letterkenny, Co Donegalt: 074 91 25788 e: lemontreerestaurant@hotmail.comwww.thelemontreerestaurant.com

CHRISTOPHER MOLLOY

The philosophy at the Lemon Tree restaurant in Letterkenny is simple – to serve contemporary irish food, inspired by classic French roots…

A family-run business, the Lemon Tree benefits from having three talented brothers in the kitchen - chefs Christopher, Gary and Thomas Molloy - with sisters Linda and Trudy working front-of-house. And far from displaying any sibling rivalry, the family have been working in harmony at the Lemon Tree for some 15 years.

“We all share the same ideas about cooking,” explains Christopher, who is also a Euro-toque chef.

“We like to cook classic combinations of flavours that we know work well together, with modern methods and presentation. It’s good for us to be together in the kitchen. We all know what we’re doing and we have the same high standards so even when

one of us is not there, there’s still that consistency. The rest of the staff have all been with us for a long time too, which makes for a nice atmosphere, both in the kitchen and front-of-house.”

Taking advantage of the excellent food larder right on his doorstep, Christopher sources as much produce as possible from the local area.

“We like to fly the Donegal flag,” says Christopher. “For example, we use Donegal Rapeseed Oil in our cooking. It has great flavour and it also has many health benefits. A local man who grows vegetables and lettuce in his garden brings us a basketful every week and our turf-smoked organic salmon comes from Sue Cruse & Declan McConnellogue at the Haven Smokehouse in Carrigart; they get the salmon fresh from Marine Harvest in Fanad. The rest of our fish is sourced from Greencastle and

Killybegs and our meat is supplied by a local butcher in Ballyare.

“We also serve a range of craft beers from local breweries - Kinnegar Brewing, Muckish Mountain Brewery and Donegal Brewing Company - along with an extensive selection of over 70 wines.”

Passionate about food, passionate about drinks – it’s got to be a winning combination.

We like to cook classic combinations of flavours.

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pavé of chocolate, hazelnut, honeycomb & honeycomb ice creamFor the chocolate cake base100g dark chocolate, chopped100g butter, diced100g caster sugar2 eggs2 egg yolks100g plain flour

For the chocolate mousse300g dark chocolate, chopped4 egg yolks125g caster sugar90ml cold water300ml double cream100ml milk

For the honeycomb200g castor sugar3 tbsp water½ tbsp baking soda1½ tbsp glucose syrup

For the honeycomb ice cream1 vanilla pod, seeds scraped out100g honeycomb, broken500ml milk500ml fresh cream12 egg yolks180g castor sugar

Cake baseMelt the chocolate and butter in a bowl over a saucepan of simmering water until smooth. In a separate bowl, whisk the eggs and the egg yolks with the sugar until thick and pale. Sift in the flour and mix well, then pour in the chocolate a third at a time, mixing until well combined. Pour the mixture onto a non-stick baking sheet and spread out in a circle shape to ½ cm thick. Transfer to a preheated oven at 230°c and bake for 5-6 minutes. Cool on a wire rack. Place the cake onto a baking sheet and cut to 20cm diameter using a ring mould. Trim away any excess cake and leave the ring mould in place, containing the cake on the baking sheet.

MousseMelt the chocolate in a bowl over a saucepan of simmering water. Allow to cool. In a separate large bowl, also over a pot of simmering water, whisk together the yolks, sugar and water until thick and foamy. Stir in the melted chocolate and cool. Whip the cream and milk together in another bowl until soft peaks form. Fold half the whipped cream into the chocolate mixture and then gradually fold in the rest until combined. Pour the mousse into the ring mould on top of the cake and place in the fridge to set.

Honeycomb Mix the sugar, glucose and water in a deep saucepan over gentle heat, stirring until the sugar has dissolved. Stop stirring, bring to the boil and simmer until you have an amber coloured caramel. Quickly remove from the heat and tip in the baking soda and beat with a wooden spoon until the mixture is foaming. Pour very carefully onto a well-oiled or non-stick baking tray. Allow to cool and harden for an hour or two. Break up the honeycomb and store in an airtight container until ready to use.

Honeycomb ice creamPut the milk, cream, vanilla seeds and pod in a saucepan and heat until nearly boiling. In a bowl, whisk the sugar and egg yolks until pale. While whisking, slowly pour in the hot cream mixture until everything is combined. Wipe the pan and pour the mixture back in, then cook over a low heat, stirring all the time until the mixture has thickened and coats the back of your spoon. Sieve into a bowl and allow to cool. Churn the custard in an ice cream machine or place in a bowl and freeze, whisking every 15 minutes. When the ice cream is almost set, stir in the honeycomb pieces and freeze.

To serveLay a slice of the chocolate pavé on a plate and sprinkle around some honeycomb pieces. Place a scoop of ice cream on top of the pavé and decorate with some bought or homemade chocolate shapes and toasted hazelnuts.

organic turf-smoked salmon with textures of beetroot, apple jelly & watercress4 x 200g Donegal organic turf-smoked salmon portions

For the beetroot slices1 small raw beetroot, peeled & finely sliced

For the beetroot purée500g raw beetroot, diced200g beetroot juice15g sugarsalt & pepper

For the roast beetroot2 raw beetroots, washedDonegal Rapeseed Oilsalt & pepper

For the beetroot meringue150g beetroot juice50g sugar3.5g methycellulose F50 (available online)0.9g xanthan gum (available online)

For the apple jelly450g apple juice5 gelatine sheets

Beetroot purée Place all the ingredients into a saucepan over medium heat, bring to the boil and then simmer gently until the beetroot is tender. Transfer to a food processor and blend until smooth and velvety. Season well and cool.

Roast beetrootTrim the tops of the beetroots and toss them in an oven-proof dish with the oil, salt and pepper. Wrap the dish tightly in tin foil and roast in a preheated oven at 180°c for 20-25 minutes until tender. Allow to cool, then peel and cut into small dice.

Apple jellySoften the gelatine sheets in a bowl of cold water. Heat the apple juice in a saucepan over medium heat and add the softened gelatine, whisking until dissolved. Pour into a tray that has been lined with cling film and refrigerate until set. Cut into small squares for serving.

Beetroot meringueHeat the beetroot juice in a saucepan over medium heat. Transfer to a bowl and add the methylcellulose and blend with a stick blender. Then add the xanthan gum and blend again. Using a handheld mixer, whisk the mixture until it reaches soft meringue-like peaks. Spoon into a piping bag fitted with a small, plain nozzle and pipe out tiny meringues onto a non-stick baking tray or silicone mat. Bake in very low oven at 65°c for 4-5 hours.

smoked salmonWarm the smoked salmon portions on a baking tray in a preheated oven at 160°c for 5-7 minutes.

To serveDecorate the plate as illustrated with the purée and diced beetroot, topped with the smoked salmon. Surround with the apple jelly cubes and finely sliced beetroot. We also like to garnish the plate with apple cut into matchsticks which complements the dish very well.

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sally mcnally’s91 Markethill Road, Portadown, Co Armagh BT62 3SH t: 028 3884 0230 e: john@stonebridgegoodfood.comwww.sallymcnallys.com

JOHN McNALLY

since its re-branding in December 2011, sally McNally’s has continued to establish itself as a premier country pub and restaurant known and loved by locals in County Armagh and customers further afield…

Operated by John McNally and his family, the pub developed from a two-room operation in 2007 to a sprawling restaurant with lots of inviting nooks and crannies which have bags full of charm and character.

Being passionately in charge of his kitchen, John (with his brigade) has aggressively developed his menus, making the most of his local supplier network.

“Some speak loosely about growing their own – we just ‘do it’ in our purpose-built poly-tunnels,” says John. “This, combined with our loyal band of suppliers (who we proudly call friends) ensures that the freshest of

seasonal ingredients are available at all times. Special mention goes to Ian Richardson, Andy McKeown, Dolce & Gelato, Hewitt Meats and many more – sincerely, thank you. You know who you are.”

Sally McNally’s (named after John’s youngest daughter) has carved its niche in the local hospitality market around County Armagh and beyond. Those who want a leisurely pint, great food without pretention and quality live music are amongst the reasons why this establishment is on the ascendancy.

“All our food is freshly prepared and cooked to order,” says John. “We consciously source the most sustainable fish from local waters and our steaks are locally sourced and 21 day aged.”

Highly recommended are Sally’s succulent steaks, the vine tomato and brie tartlet with dressed rocket

salad, and chef’s beer battered fish with home-cut fries and pea and mint purée. But if desserts are your true desire, then you must try John’s poached Armagh Bramley apple on winter berry compote with a rich butterscotch sauce – simply sublime!

“Sad and clichéd as it may sound but, and as much I curse it sometimes, I actually love what I do,” says John. “The most important thing about my cooking is being proud of each and every dish which leaves the pass – if pride isn’t there, simply don’t do it!”

This establishment is on the ascendancy.

connoisseur’s choice rib of beef sunday roast, sally mcnally’s style(serves 8)

1 whole 5 bone prime Connoisseurs Choice rib of beefsea salt & freshly ground black pepper2 bulbs garliccarrots & onions for the base of the roasting panfresh rosemaryseasonal vegetables of your choiceroast potatoesYorkshire puddingshorseradish & mustardswatercresssalt & pepper to taste

Connoisseurs’s Choice can prepare an ‘oven ready’ rib of beef for you. This means the meat will come trimmed of excess fat and the meat will be tied to keep its shape.

Pre-heat your oven to 220°c.

Season your rib with salt and pepper. Place into the oven for 20 minutes until the meat has taken a nice brown colour. Have a few halved carrots and onions ready to pop under the joint at the bottom of a roasting tray and then place the seared beef on to this for protection from direct heat. Sprinkle with some garlic cloves and chopped rosemary. Cover with tin foil. We like to cook our beef pink, however you can cook to your liking. When the meat has achieved an inner temperature of 56°c, you are done. This will take the best part of between 4 and 5 hours to reach the desired temperature. If you like your meat medium, leave it in for a further 20 minutes and for well done, a further 45 minutes.

Allow the beef to rest for at least 30 minutes covered loosely with some foil.

To serveOn a warm platter, place your chosen seasonal vegetables (cauliflower cheese is a must in my book) and a good rich red wine sauce, with lashings of roasted potatoes (maris pipers are best) and of course traditional Yorkshire puddings. Have some horseradish and mustards also as these are great accompaniments.

Remove the string and the flank from the beef, but keep the bones for the presentation board. Carve the joint at the table and allow your guests to help themselves to as much or as little as they wish.

Happy Sally McNally’s Sunday lunch!

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poached armagh bramley apple on winter berry compote with a rich butterscotch sauce400ml of good red wine (only cook with it if you would drink it)250ml Armagh cider1 vanilla pod, split1 tsp cinnamon150g caster sugar1 orange, zest & juice2 medium Bramley apples, peeled, cored & cut in half

For the butterscotch sauce 200ml of single cream160g brown sugar100g cubed butter3 tsp vanilla essence

For the compote 200g mixed frozen berries100g caster sugarjuice of ½ lemon

ApplesHeat the red wine, cider, cinnamon, caster sugar, orange zest and juice until the sugar dissolves. Add the apple halves and poach for 15 minutes or until soft – be careful not to over cook. To ensure an even colouring, leave the apples in the cooking liquor for a further 45 minutes, then remove and set to one side.

Butterscotch saucePlace the sugar, butter, cream and vanilla essence in a heavy-based medium saucepan and stir over medium heat for 5 minutes, or until well combined. Increase the heat and bring back to the boil. Reduce heat to low and simmer uncovered, stirring constantly for 5 minutes, or until the sauce thickens. Remove from heat and set aside.

BerriesPlace the frozen berries in a medium heavy saucepan, add the sugar and lemon juice. Heat the mixture until the fruits are well softened and the cooking liquor becomes ‘syrupy’.

To serveCarefully slice the apples and arrange on top of the fruit compote. Finish by adding warmed butterscotch sauce.

slow braised pork belly with fondant potatoes, baby vegetables, black pudding ‘bonbons’, armagh cider reduction1kg pork belly, off the bone rough mirepoix of vegetables300ml chicken stock330ml Long Meadow cidersea salt & cracked black pepper2-3cloves garlic, crushed

For the potato fondant 3 large Maris Piper potatoesbutterchicken stock

For the black pudding ‘bonbons’ 300g black puddingcreamseasoningflour, eggs & pinhead breadcrumbs to pane

For the cider reduction rib bones from the pork belly200ml Long Meadow cider100ml chicken stock1 large onion, roughly chopped2 cloves garlic, finely chopped or crushedseasoning butter

Score and season the pork belly and seal well on a hot non-stick pan. To a roasting tray, add the rough mirepoix of vegetables, cider, garlic and chicken stock. Place the pork belly on top of the mirepoix and cover with tin foil. Place in a preheated oven at 150°c for 3 to 4 hours.

Remove the cooked pork belly onto another tray. Place another well-weighted tray on top of the pork belly and once cooled to room temperature place in the fridge until chilled.

Strain the roasting juices and when cool, skim any excess fat, setting aside to make a cider reduction later.

Fondant potatoes Wash and peel the potatoes. Carefully cut the potatoes into 1 inch cubes. Add approximately 50g of butter to a hot pan and colour each side until golden brown. Add the chicken stock to the pan to a level which covers half of the potato cubes. Cover with parchment paper and gently simmer for 20-25 minutes until soft in the middle. Constantly turn the potatoes during the cooking process and maintain the level of stock at all times.

Black pudding ‘bonbons’ Place the black pudding (skin off) in a bowl and add seasoning and cream, then mix well. Roll the mixture into a small ball and pane in flour, egg wash and pinhead breadcrumbs. Place in a deep fat fryer at 160°c until golden brown.

Finally, seal the ribs on a hot pan and add the onion and garlic. When cooked through, de-glaze the pan with cider and reduce by half over moderate heat. Add the stock and skimmed roasting juices and simmer for a further 15 minutes. Strain the contents of the pan into a pot and add the butter to finish. Check your seasoning.

Assemble the dish as illustrated.

113112 With apple growing in County Armagh going back some 3,000 years, it’s little wonder the area has become widely known as ‘the orchard county’.

The Bramley apple was first brought to Armagh in 1884 and since then the industry has developed to become an integral part of the local economy. With an abundant supply of raw material, processing began in 1903 and currently the Bramley apple industry employs up to 1,500 people.

One of these, Andrew Price, is a third generation grower and is not only a friend and customer of Sally McNally’s, but is also a supplier and neighbour of the Markethill Road pub. Andrew farms 80 acres of manicured orchard nestled around his Derryhale home.

Many growers are now diversifying, among these Pat McKeever, who has recently developed his own range of ‘craft’ ciders. Having been recently stocked in Sally McNally’s, sales of this local cider have outstripped many of its ‘big brother’ competitors.

With many local restaurants promoting apple dishes and a range of well-established trade events in place, the future of the Bramley apple is looking rosy.

the bramley apple an apple a day

Andrew Price

FRUIT FARMS

connoisseur’s choice

“At Sally McNally’s and The Stonebridge Brassiere we use an array local suppliers,” says John McNally. “However, all our red meat comes from the Hewitt Meats ‘Connoisseur’s Choice’ range. These hand-picked sirloins and fillets are minimum 21 days hung on the bone in a state-of-the-art dry-aging unit, where not only temperature but humidity is strictly controlled.

“When choosing a steak, make sure you ask your butcher how long the meat has been hung – if possible, heifer (female) beef is preferable – these animals tend to be smaller therefore when the steak is cut, you have a smaller surface area of meat and the steaks tend to be thicker – I feel this rule is a great start to cooking the ‘perfect steak.’

“Ok, let’s not muck about – if you are going to eat a sirloin steak, it needs to be 10-12oz. Also ensure the meat is a deep red colour and has a good marbling of fat throughout. This will melt during the cooking process and ‘self baste’ to ensure maximum succulence. In addition, a good layer of fat around the top of the sirloin is essential.”

how to cook the perfect steak

the perfect steakThe cooking process Heat your griddle over a high heat until it begins to smoke. Brush the steak with some olive oil and season with sea salt.

Please don’t griddle more than 2 steaks at a time – this will only serve to drop the temperature and your steaks will boil rather than fry.

Only turn your steaks when good sear marks appear – only then turn the steaks and cook the other side.The last point is vital – the steaks need to rest for a good 3-4 minutes to allow the juices which have been drawn to the surface during cooking to permeate back into the steak again bringing the seasoning from the salt into the flesh.

How long to cook Blue – 1 minute each sideRare – 1½-2 minutes per sideMedium rare – 2-2½ minutes per sideMedium – 2½-3 minutes per sideMedium to well done – 3-3½ minutes per side

(Note – for blue or rare steaks, make sure they have been removed from the fridge for at least 30 minutes prior to cooking).

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deli on the greenloin of fermanagh beef cooked in hay with braised cheek, bone marrow breadcrumbs & potato fondant4 x 5oz sirloins of beefdash of olive oil½ bag clean eating hay (available from pet shops)

For the beef cheeks2 beef cheeks2 tbsp olive oilsalt & pepper1 medium onion, chopped3 cloves of garlic, crushed1 bottle red wine1 bay leaf3 sprigs fresh thyme

For the mushroom purée200g button mushrooms, chopped50g butter1 onion, chopped1 clove of garlic, crushedsalt & pepper

For the fondant potatoes4 medium size potatoes, peeled200ml chicken stock2 tbsp butter

For the bone marrow crumbs100g bone marrow200g breadcrumbs

Beef cheeksTrim the cheeks, remove any sinew and cut them in half. Season well with salt and pepper. Heat the oil in a heavy-based oven-proof pan and brown the cheeks on all sides. Remove the cheeks and set aside. To the same pan, add the onion and garlic and fry until they turn golden. Pour in the wine and add the bay leaf and thyme springs. Bring to the boil, scraping up all the sticky bits from the bottom of the pan. Return the cheeks to the pan, cover tightly with foil and put in a preheated oven at 110°c for 6-8 hours.

Mushroom puréeMelt the butter in a frying pan over a medium heat and add the onion and garlic. Sauté for 1 minute, then add the mushrooms and cook for 4 minutes. Place in a blender and mix to a purée (or use a hand held blender). Season well.

Beef cooked in hayPreheat the oven to 200°c. Heat the olive oil in a cast iron casserole dish with a lid. Brown the steaks on all sides and remove. Add the hay with a little more oil to the dish, just until the hay starts to smoke, then place the steaks on top and cover with the lid. Bake in the oven for 5-6 minutes or until the beef is cooked to your liking. Remove from the oven and allow to rest.

Bone marrow crumbsMelt the bone marrow in a dry pan to render it down and simply fry the bread crumbs until golden brown.

Potato fondantsCut the potatoes into barrel shapes. Heat the butter over a medium heat in a saucepan, add the potatoes and fry on all sides until golden brown. Pour in the stock, then cover the saucepan with a lid and simmer the potatoes until tender.

To serveServe as illustrated with gravy from the braised beef cheeks and fresh vegetables.

30 The Linen Green, Moygashel, Dungannon BT71 7HBt: 028 8775 1775 e: delionthegreen@btconnect.comwww.delionthegreen.com

STEPHEN HOPE

Popular with day-time diners, Deli on the Green also offers an exciting full evening à la carte menu at the weekend and a 3-course meal with a bottle of wine at £50 per couple…

Originally opened as a small deli at the Linen Green designer outlet village near Dungannon, Deli on the Green was just too good to stop at that. It wasn’t long before proprietor Claire Murray moved to bigger premises at the Linen Green where she expanded the deli by adding a bistro.

No stranger to awards, head chef Stephen Hope has been crowned winner of both the Gordon Ramsay Scholarship and Northern Ireland Chef of the Year, with the deli awarded ‘Best Casual Dining Restaurant’ in Tyrone 2011, 2012 and 2013 in The Irish Restaurant Awards, run by The Restaurants Association of Ireland.

“When I first met Claire, I could see she was as passionate about food as

I am,” says Stephen. “We both agree on the importance of using fresh, sustainable foods sourced from local artisan producers where possible. Her enthusiasm rubs off on me and I love sitting down at the table with Claire to discuss food and try the samples of the produce she is always finding from her frequent trips to markets and food shows all over Ireland, the UK, France and Italy.

“Often during the week, after lunch service has finished, I stay on with the kitchen team and play around with new ideas. Everyone chips in and this has resulted in some original à la carte dishes for diners to try in the restaurant at the weekends.

“Cooking beef in hay, for instance, adds another layer to the flavour of the beef and we found it works especially well if you smoke it first.”

For desserts, Stephen likes to offer traditional treats with a twist - bread

and butter pudding with poached apricots and clotted cream or an exceptionally good apple crumble made with Bramley apples. But if you want to try something different, his hazelnut parfait with blackberry purée and vanilla ice cream has an extra touch of refinement.

Claire is as passionate and driven about food as I am.

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hazelnut parfait with blackberry purée & vanilla ice cream200g caster sugar3 tbsp water100g whole blanched hazelnuts, chopped300ml double cream2 egg whites100g caster sugar2 tsp lemon juice200g blackberries4 tbsp castor sugar

Place the sugar and water in a heavy-based saucepan over low heat until the sugar has dissolved. Don’t stir. Increase the heat and bubble to a dark caramel for about 5 minutes. Remove from the heat and stir in the nuts. Pour the mixture onto a non-stick baking sheet, spread out and leave to cool. When cooled and set, smash the praline into pieces using a rolling pin. Reserve for later.

Line a 1.2 litre loaf tin with a strip of baking parchment (or use lined individual pudding tins or ramekins). Pour the cream into a bowl and whip until it holds its shape but is still a little soft. In another bowl, use an electric whisk to beat the egg whites with a squeeze of lemon juice until stiff. Slowly add the sugar until you have a stiff, shiny meringue.

Gently fold the whipped cream and meringue together, then add most of the praline, leaving a few tablespoons to serve. Spoon into the loaf tin, smooth the top and freeze until firm, preferably overnight.

Make the purée by cooking the blackberries and sugar in a pot with a few tablespoons of water for 5-8 minutes until soft, then purée until smooth.

Serve as illustrated with a good quality vanilla ice cream and the remaining praline.

classic fish pie200g salmon, boned & skinned200g smoked haddock200g cooked shellfish (prawns, mussels, etc)200g cod800ml fresh cream3 tbsp finely chopped herbs (parsley, dill, etc)200g peas1kg potatoes, peeled100g butter100ml milk50g cheddar cheese, grated

Cut the potatoes into chunks and boil for 20 minutes; drain, season well and mash with the butter and milk. Reserve.

Dice the fish into cubes and put in a frying pan, pour over the cream and poach until almost cooked. Add the shellfish, parsley and season well.

Cover the bottom of an ovenproof casserole/pie dish with the peas and pour over the fish and shellfish mix. Top the pie with the mash, pushing it right to the edges to seal. Sprinkle with cheese and bake in a preheated oven at 200°c for 30 minutes or until golden brown.

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cutters wharfLockview Road, Belfast BT9 5FJt: 028 9080 5100 e: info@cutterswharf.co.ukwww.cutterswharf.co.uk

PAUL DOBSON

Boasting a stunning waterfront location, there’s really nothing quite like Cutters Wharf in Belfast, a fashionable establishment that can cater for any event…

Comfortable seating, wide open windows overlooking the River Lagan, a new fully heated river terrace - Cutters Wharf offers an impressive choice, from al fresco dining areas outside (think warming winter cocktails and snug blankets in winter, BBQ parties in summer) to the cosiness of the casual downstairs bar with its riverside views and TV screens both inside and out.

Upstairs in the newly refurbished Cutters Restaurant, you will find informal dining at its best, in what has been described as the comfiest restaurant in the city – and one of the most stylish! With wide open windows to enhance your dining experience, there is nowhere quite like this in Belfast.

Head chef Paul Dobson says his aim is to serve ‘every man’. “The downstairs bar is geared toward the pub lunch crowd while upstairs caters equally well for an intimate lunch or dinner or larger events such as birthday parties and weddings.”

For Paul, that means a busy kitchen pretty much every day of the week, but it’s a challenge he rises to with gusto.

Trained in a bistro background, he knows exactly what his customers want and is always on the lookout for something new to whet the appetite.

“We like to provide variety on our menus and are currently moving towards different, exciting cuts of meat that you don’t see very often. We already have an extensive menu but meats such as ostrich offer an interesting choice. It has a texture close to fillet steak but with more depth and gaminess and the price is very competitive too. Our meat

supplier, Rodgers Meats in the Castlereagh Hills, works with me to source different products that not only taste wonderful, but also offer good value.”

Seafood also features strongly in Paul’s menus, where you’ll find everything from a splendid pan fried sea bass to a lightly battered scampi, using top quality produce from leading Belfast suppliers such as Walter Ewing and Keenan Seafood.

Meats such as ostrich offer an interesting choice.

cutters seafood chowder200g smoked haddock, diced100g cod, diced60g mussel meat60g fresh prawn2 carrots, peeled & finely diced2 parsnips, peeled & finely diced2 medium potatoes, peeled & finely diced2 leeks, finely sliced3 cloves garlic, crushed & chopped2 measures of Pernod50ml fish stock500ml double cream500ml single cream1 star anise10 pink peppercorns5 whole cloves5 cardamom pods

Put the double and single cream in a saucepan with the star anise, pink peppercorns, cloves and cardamom. Heat gently and allow to gently simmer for 20 minutes.

Heat 3 tablespoons of vegetable oil in a large pot, add the diced vegetables and garlic and keep at a medium heat. Gently stir the vegetables to avoid sticking. Once they have started to soften, add the Pernod and the fish stock, then allow the liquid to reduce by at least half.

Using a fine sieve, strain the cream from the saucepan into the pot with the vegetables, Pernod and fish stock. Stir well before adding the haddock, cod, mussel meat and prawns and bring to the boil. Once boiled, reduce heat and allow to simmer for another 20 minutes.

Serve at your leisure with fresh crusty rolls or wheaten bread.

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plum & cardamom eton mess350g fresh plums2 tbsp caster sugar6 cardamom pods, crushed4 meringue nests 200ml whipping cream1 vanilla pod1 tsp icing sugar

For the plum compoteHalve and de-stone the plums and place in a large saucepan. Add the sugar, cardamom and 100ml of water; bring gently to a simmer and cook for 15-20 minutes. If the plums are not ripe enough they may need a little longer, add more water if required. Once they are cooked, remove from the heat and allow to cool. Once cooled, remove the cardamom pods.

For the cream and meringue mixWhip the cream until it reaches ribbon stage (it should be thick but also light and fluffy). Cut the vanilla pod in half, lengthways, and scrape the seeds into the cream. Gently break the meringue into the cream. Once it has all been added, fold into the cream and vanilla. If you want, you can also add a teaspoon of icing sugar if you prefer it to be sweeter.

To serveSplit the plum compote and cream mix between 6 martini glasses, allowing for 2 layers of each for each portion, and serve.

pan roasted breast of barbary duck with sweet potato fondant, buttered greens & blackberry jam4 medium duck breasts6 large sweet potatoes500g fine beans1 bunch broccoli500g salted butter4 cloves crushed garlic8 sprigs thyme, chopped100ml vegetable stock250ml olive oil

For the jam500g fresh blackberries500g granulated sugar2 tbsp lemon juice60ml water

DuckTo prepare the duck breast, simply score the skin 5 or 6 times across, widthways, taking care not to cut too deep. Marinate in half the chopped thyme, crushed garlic and olive oil and leave to one side for now.

Fondant potatoesFirst peel the potatoes and place in a bowl of cold water, then slice, widthways, 1cm thick slices, using a cutting ring to get the ideal shape. The leftover potato can be saved for use in a soup later if you like. Place the potatoes back in the cold water until needed.

Blackberry jamPlace all the blackberries in a large saucepan on a very low heat. Using a rolling pin or potato masher, gently crush the blackberries down a little to release some of the fresh juices from the berries, then add the sugar, butter and lemon juice. Once the sugar and butter have melted, add the water and cook on a medium heat for 30 minutes. When you have reached a nice thick consistency, transfer the jam to a chilled bowl and place in the fridge.

Buttered greensCut the broccoli to your preferred size, topping and tailing the fine beans if required (most supermarkets sell these already prepared). Leave to one side, whilst bringing a pot of salted water to the boil.

To begin, start with the fondant potatoes as these can easily be kept warm. In a large frying pan melt 200g of butter, add the rest of the crushed garlic and the chopped thyme. Drain and shake any excess water from the potatoes and then place carefully in the pan. After 2 minutes at medium heat, turn the potatoes. You should see a difference in colour, but if not, simply turn up the heat and after another 2 minutes add the vegetable stock and simmer for 5 minutes. The potatoes should be cooked through by now; leave on a low heat until ready to serve.

Preheat the oven to 200°c.

In a large pan add 2 tablespoons of olive oil, bring to a high heat, then place the duck breasts, skin side down, in the pan and season with some rock salt. Cook until the skin is nice and crispy but not too dark, then turn. After 2 minutes, place the duck breasts on a baking tray, pour any excess juices over them and place in the oven. Leave to cook for about 8 minutes, then remove and allow to rest for 5 minutes.

Gently heat the blackberry jam in a saucepan while adding the broccoli to the boiling water. After 5 minutes add the fine beans; at this point add a knob of butter.

To serveArrange the fondant potatoes closely together on the plate, slice the duck breast into 4 pieces, (it should be nice and pink) and place to the side of the potatoes (this helps to retain the heat of the dish). Place your greens on the opposite side of the potatoes and drizzle a little of the blackberry jam over the duck.

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oysters restaurant37 Patrick Street, Strabane, Co Tyrone BT82 8DQt: 028 7138 2690 e: info@oystersrestaurant.co.ukwww.oystersrestaurant.co.uk

NIALL GORHAM

Driven to ever higher standards of food and service, Kevin Clarke, proprietor of Oysters Restaurant in strabane is wholly dedicated to ensuring this pearl is a true culinary treasure…

A perfectionist by nature, Kevin’s attention to detail is such that foodies are travelling from far and wide to enjoy a splendid meal at Oysters.

“We are continually motivated and driven by the next new project for Oysters,” says Kevin, whose wife Caroline is also involved in the business.

“Head chef Niall Gorham understands our passion and is very in tune with what we want to achieve. He is the icing on the cake for us, uniquely combining the skills of menu inventiveness, presentation flair and, not least, flavour combinations and enhancements that reach another level. All sauces, breads, desserts,

truffles etc are all rustled up in-house under Niall’s guidance. He also has an excellent knowledge of seasonality and blends it successfully into our ever-developing menu offerings. There’s always something new to experience with Niall’s cooking.”

Keen on sustainability, Kevin personally visits local suppliers such as the nearby Baronscourt estate to source venison, pheasant and other game, when in season. Trips to Burtonport Harbour in County Donegal also help ensure only the freshest, finest fish make their way into Kevin’s kitchen.

“Our menus change seasonally and are updated on a weekly basis, along with a ‘chef speciality dish’ (or dishes), every weekend,” says Kevin. “We also organise food and wine tasting evenings throughout the year to introduce our clientele to delicacies and flavours that are somewhat more

unusual and experimental. These evenings are particularly well received and supported - a real treat for true food and wine lovers.”

All front-of-house staff are personally trained and developed by Kevin. “We feel very strongly that these personnel are the front face of our business and representative of the high customer focus that we exercise in the business,” he explains. “Customers are warmly welcomed and we endeavour to ensure that all patrons receive a memorable all-round, personal experience at Oysters.”

There’s always something new to experience with Niall’s cooking.

pan-roast scallops served with chorizo, tomato provençale & spinach cream12 scallops2 chorizo sausages1 tin of chopped tomatoes1 bag of baby spinach3 medium-sized onions, finely diced1 pint of cream4 cloves of garlicsalt & pepperrapeseed oil1 lemon

Provençale sauceHeat a little oil in a pot and add the onion and garlic. Gently cook for 4-5 minutes until soft. Add the tin of chopped tomatoes. Cook down until the mix becomes silky and thickened. Season and set to one side.

spinach puréeBring a pot of water to the boil. Season the water and, when boiling, dip the spinach in and out for 10 seconds. Refresh until cold in water. Squeeze out the water and purée in a food processor until it achieves a smooth consistency.

ChorizoCut the chorizo into a ring the size of a euro/pound coin. Place in the oven at 180˚c for 4-5 minutes. Set aside.

scallopsHeat the pan until it is nice and hot. Season the scallops and place on the pan for 2-3 minutes each side. Remove from the pan when they achieve a nice caramelised colour and add a knob of butter. In a small pot, heat the cream, season and add the juice of ½ a lemon. Be careful not to over-boil. Add the spinach purée to the cream. Ideally, you should have a real green colour from the mix. Check seasoning.

To serveSpoon the cream in the centre of the plate. Place 3 chorizo slices in the middle with the Provençal cream on top. Finally, position the scallops on top again.

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loin of venison served with potato rösti, spiced carrot purée, caramelised turnip, juniper berry jus4 loin of venison (175g each)4 medium potatoes1 sprig of rosemary/thyme1 carrot6 cumin seeds1 small turnip6 juniper berries200ml beef stock200ml red wine2 tsp red currant jelly1 tsp honey40g butterseasoning

Pour the red wine and beef stock into a pot. Bring to the boil and simmer for 20 minutes or until reduced by two thirds. Add the redcurrant jelly and season. Remove from heat.

Grate the potato into a clean tea towel over a bowl and squeeze out the excess liquid. Season the potato and add the chopped rosemary and thyme. Shape into small discs.

Cut the carrots into small pieces, place in a pot and cover with water, then add the cumin seeds. Bring to the boil and simmer for 10-12 minutes, or until the carrot pieces are

soft. Strain off the water and purée in a food processor, adding 20g butter. The purée should reach a smooth consistency. Check the seasoning. Set aside until needed.

Season the venison and fry-off until golden brown all over. Place in the oven at 180˚c for approximately 8-9 minutes. Simultaneously cook off the rösti potatoes on a medium pan with a little oil for about 10-12 minutes each side. Finish with a knob of butter and set aside.

Cut the turnip into even-sized dice (1cm squared) and blanch off in a pot of boiling water for 8-10 minutes. When cooked, cool down under cold water, then refresh.

While the venison and rösti potatoes are cooking, caramelise the turnip on a medium pan with honey, rosemary, thyme and butter. This should take approximately 5 minutes. Cook the sauce, adding the juniper berries. Warm the purée.

To servePlace one spoonful of purée along one side of the plate, then position rösti potato off-centre to the other side of the plate. Place five diced turnip pieces alongside the purée. Place the venison on top of the rösti potatoes and pour the sauce over the meat.

mango & apple suki tea crème brûlée450ml double cream50ml milk3 tsp mango & apple Suki tea115g caster sugar5 egg yolks

Preheat oven to 150˚c.

Bring the cream, milk and tea to a simmer in a heavy-based pan over medium heat. Whisk together 75g of the caster sugar and the egg yolks in a large mixing bowl until pale, fluffy and well-combined. Add the cream, milk and tea, whisking continuously until the sugar has dissolved.

Remove the mango and apple tea leaves from the custard by passing through a sieve. Pour into ramekins. Place the ramekins into a deep-sided roasting tin, then carefully add enough boiling water to the tin up to a halfway point on the height of the ramekins.

Place in the oven for 30-35 minutes or until the custard is set firm but still has a slight wobble. Remove the brûlée from the tray and set aside to cool. Once cooled, chill in the fridge until needed.

To serveSprinkle the left-over icing sugar over the brûlée and, using a blow torch, heat the sugar until it melts and caramelises.

127126 Supplying high quality mushrooms to retail and food service across Northern Ireland and the rest of the UK, Annaghmore Mushrooms prides itself on growing 70% of its produce on the farm, with the remainder supplied by Northway Mushrooms, a locally-based producer organisation with 27 dedicated growers.

Located in County Armagh, close to the southern shore of Lough Neagh, Annaghmore Mushrooms has grown significantly since it was founded in 2006. Having recently invested in purpose-built facilities, the company uses the latest technology to control all the elements of the mushroom growing process (including climate control) to ensure every one of its mushrooms is grown in perfect conditions. Annaghmore provides own label mushrooms for ASDA and Spar.

Annaghmore’s wide range includes standard white closed cup mushrooms, chestnut mushrooms, flat mushrooms,

flat chestnut or Portobello mushrooms and, of course, the button mushroom, which remains a popular choice in many kitchens, despite competition from more exotic varieties in recent years.

In fact, a recent American study has praised the health benefits of white and brown mushrooms, hailing them as the new superfood!

Eat them grilled for breakfast, toss them into stir fries, add to pasta sauces or use them in a kebab on the summer BBQ - mushrooms are a versatile ingredient that can be easily added to many dishes and make a nutritious addition to meals.

For further information tel 028 3832 5555 or visit www.annaghmoremushrooms.co.uk

annaghmore mushroomsa growing family

baked annaghmore flat cap mushrooms, poached free-range hens’ eggs & herbed hollandaise sauce2 English muffins, split & toasted4 flat cap Annaghmore mushrooms, trimmed100g butter4 free-range eggs1 free-range egg yolk40ml white wine vinegarchives, freshly snippedflat leaf parsley, finely choppedsea salt & freshly milled pepper

Preheat the oven to 180°c.

Melt the butter and use half to brush the prepared mushrooms. Bake the prepared mushrooms for approximately 15 minutes, turning once. Whilst the mushrooms are baking, place a medium-sized saucepan of water on to boil and add 25ml of the vinegar and some salt.

To make the hollandaise, reduce the remaining vinegar to a syrup and allow to cool. Place the egg yolk into a glass bowl and add the vinegar reduction. Whisk vigorously and when it is pale and fluffy add the melted butter a little at a time (adding slowly will prevent the sauce from curdling). When all the butter is incorporated, add the herbs, then check and adjust the seasoning. If the sauce is a little thick, use some warm water to adjust the consistency.

Swirl the water and gently drop in one egg at a time to poach in simmering water. Chill in water. Reheat in boiling water when ready to serve.

Split and toast the muffins. Top the toasted muffins with the baked mushrooms and then place a poached egg onto each of the muffins. Drizzle with the hollandaise sauce.

annaghmore mushroom & red pepper stroganoff400g mixed Annaghmore mushrooms (eg flatcaps, portabellos, chestnuts & baby caps)2 red peppers, trimmed & thinly sliced2 red onions, peeled & thinly sliced2 garlic cloves, peeled & crushed250ml double cream50ml red wine20ml brandy25ml Lea & Perrins sauce5g Spanish smoked paprika30g butter

Melt half the butter, add the garlic and allow to sweat gently. Turn up the heat and add the brandy, red wine and Lea & Perrins sauce. Reduce until syrupy, then add the cream. Simmer gently for 5 minutes.

In a large frying pan, melt the remaining butter and add the sliced onions and peppers. Sweat gently then, when soft, turn up the heat and sauté the prepared mushrooms. As they cook, season generously and add the paprika.

Tip on the prepared cream and simmer for a further 2 minutes to allow the flavours to develop.

Serve with freshly steamed rice.

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annaghmore portobello mushroom burger with brie & cranberry4 Annaghmore portobello mushrooms200g brie cheese30g butter40g cranberry sauce4 crusty rolls40g mayonnaiserocket leavessea salt & freshly milled pepper

Preheat the oven to 180°c.

Melt the butter and use to brush the prepared mushrooms. Bake the mushrooms, flesh side up, in the preheated oven for 15 minutes approximately.

While the mushrooms are baking, evenly slice the brie. Turn the mushrooms over half way through the cooking time. When they are cooked, top evenly with the sliced brie and return to the oven for a further 5 minutes.

Whilst the mushrooms are finishing, toast the rolls and spread with some mayonnaise. Dress the rocket with a little olive oil and season generously. Divide the rocket between the rolls and top with the baked mushrooms.

To serveSpoon on a little cranberry sauce and enjoy.

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grilled kilkeel brill with cockles & mussels, red wine butter & leeks4 x 160g brill fillets500g cockles, cleaned500g mussels, cleaned2 tbsp white wine150g butter, softened1 banana shallot, finely diced100ml red wine2 leeks, trimmed & finely sliced2 tbsp sunflower oilsalt & pepper

Combine the wine and shallot in a small saucepan and simmer over medium heat until reduced to a syrupy consistency. Allow to cool and then stir in 130g of the butter. Mix well and spoon the butter onto a large piece of cling film; fold the film over the butter and twist the ends to create a long log. Place in the fridge until ready to serve.

Preheat a grill to its highest setting, then melt the remaining butter and brush over the brill fillets. Place the fish on a wire rack and grill for 4 minutes on each side. Keep warm. Pour the white wine into a saucepan and add the cockles and mussels, cover with a lid and steam until the shells open. Heat the oil in a saucepan and gently sweat the leeks for a few minutes until tender, season well.

To serveDivide the leeks on to four warm plates and top with the grilled fish; spoon around the shellfish and top with a generous slice of the red wine butter.

lewis dining experienceThe Old Inn, Main Street, Crawfordsburn, Co Down BT19 1JHt: 028 9185 3255 e: info@theoldinn.comwww.theoldinn.com

BOB McDONALD

Celebrating its 400th anniversary this year and holding two AA rosettes for 14 consecutive years since 1999, The Old inn at Crawfordsburn presents a unique offering for ambience, consistency and quality...

With a thatched roof and 11 open fires in the public areas, bedrooms and even the gazebo (a real treat for smokers), this County Down hotel is always comfortably busy and has been heavily invested in to keep it up to four star standard, also winning ‘Best Hotel Restaurant’ in Ulster in the RAI (Restaurant Association of Ireland) Awards in 2010 and Good Eating Guide to Ireland 2011.

The Lewis restaurant is very much driven by what’s on the doorstep so nothing travels too far to get to the plate and, in order to respect the produce, food preparation is kept quite simple, introducing a touch of

European or Asian influence when dishes require it.

“We keep on top of our suppliers to specify our product exactly to customer needs, so a good, thick steak, for example, is always on our menu,” says director, Garvan Rice.

Indeed, maintaining consistently high standards is key to all aspects of the dining experience at the Lewis. State-of-the-art cooking aids like the kitchen’s Bonnet Maestro cooking suite, several Rational ovens, a 60-litre boiling kettle for stocks, ice cream makers, walk-in fridges… you name it the kitchen has it. This well-equipped and cool kitchen, with its open pass, is a great environment for the chefs, and customers are often invited into the working kitchen as a special treat.

With an enviable regular following at Lewis, the kitchen has in excess of 150 covers a day mid-week, regularly

peaking on Sundays to over 600 (excluding wedding business).

“We have a very enthusiastic brigade of young chefs and keeping the menu to a workable selection is more of a challenge with all of the competition from them to get their own stamp on the dishes we produce,” says Garvan. “We work hard to source seasonal products and we also have to allow for how our own regulars help shape the menu with their input on likes and dislikes.

“They say you can’t please all the people all the time, but that doesn’t mean you shouldn’t try!”

Customers are often invited into the working kitchen as a special treat.

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mini pint of guinness440ml Guinness3g agar agar200g caster sugar200ml double cream1 gelatine leaf50ml Baileys Irish Cream35g caster sugar

Pour the Guinness with the sugar into a saucepan and bring to the boil over medium heat. Reduce the heat and whisk in the agar agar, then simmer for 5 minutes. Fill small shot glasses with the jelly, leaving room for the creamy head, and transfer to the fridge to set.

Soak the gelatine in cold water to soften for 5-10 minutes. Pour the cream, Baileys and sugar into a saucepan and bring to the boil. Remove from the heat and add the drained, softened gelatine leaf, stirring until it has dissolved. Allow the cream to cool and then pour on top of the set Guinness jellies and return to the fridge to chill.

old inn steak & chips4 x 180g fillet steaks1 tbsp sunflower oilsalt & pepper

For the onion tart1 large red onion, peeled1 sheet puff pastrybutter for greasing30g caster sugar

For the béarnaise sauce120g butter, melted2 egg yolks30ml white wine vinegar1 banana shallot, chopped1 tbsp fresh tarragon, chopped, stalks reserved3 black peppercornssea salt black pepper

Onion tartPreheat the oven to 180°c. 

Slice the onion into 4 equal slices, keeping the rings intact. Place the 4 onion slices, a few inches apart, on a lightly buttered non-stick baking sheet and evenly sprinkle each slice with the sugar. Cut out discs of puff pastry, the same size as the onion slices, and lay on top of each slice, pressing down gently and around the sides. Place the tray in the oven and bake for 15 minutes until golden and then turn over, pastry side down, and keep warm.

Béarnaise saucePut the vinegar, shallot, peppercorns and the reserved tarragon stalks in a small saucepan and bring to the boil. Turn down and simmer until the liquid is reduced by half. Place the egg yolks into a bowl and strain in the reduced vinegar. Place the bowl over a pan of simmering water and whisk together until thickened and light in colour. Gradually add the melted butter, whisking all the time. Season well and add the chopped tarragon leaves. Keep warm until ready to serve.

steaksBrush the steaks on both sides and season with salt and pepper. Heat a frying pan until very hot, then add the steaks and fry for 2-3 minutes on each side, depending how you like your steak cooked. Rest for a few minutes.

To servePlace the steak on a serving plate, topped with the onion tart and a shot glass of béarnaise sauce on the side. Don’t forget the homemade chips!

mini apple piessweet short crust pastry350g Bramley apples, peeled, cored & sliced50g caster sugarpinch of cinnamon2 tbsp watermilk to glaze

Preheat the oven to 180°c.

Roll out the pastry to about 5mm thick. Cut out circles and place them in the wells of an oiled or non-stick mini-muffin tray. Put the apples, sugar, cinnamon and water in a saucepan over medium heat and stew the apples until soft. Adjust the sweetness with more sugar if necessary and allow to cool. Fill each pastry case to the top with the cool apples and then re-roll the pastry to make the tops and place them on. Glaze the tops with milk and cook for 15 to 20 minutes, or until golden brown.

old inn irish mist cheesecake50g butter, melted200g gingernut biscuits, crushed50g flaked almonds250g mascarpone250g cream cheese50g icing sugar100ml Irish Mist liqueur1 gelatine leaf, softened in water

In a large bowl, mix together the melted butter, biscuit crumbs and almonds. Press the crumbs into a greased flan ring or springform cake tin and chill in the fridge to set.

Put the mascarpone, cream cheese and sugar into a bowl and beat until smooth. Pour the Irish Mist into a saucepan and simmer over medium heat to reduce by half. Allow to cool and whisk in the drained, softened gelatine leaf. 

Beat the Irish Mist into the cream cheese mix and pour over the biscuit base. Transfer the cheesecake to the fridge to set and chill.

135134 Inspired to recreate the homemade flavours which have been lost in so many of today’s over-processed foods, the jams, marmalades and chutneys from Erin Grove provide a true taste sensation.

Erin Grove Preserves are made using only traditional methods and produced in small batches, with a high fruit content, to help retain even more flavour and colour.

“Many of our recipes have been handed down through the generations, others we have created ourselves,” says Jayne Paget, who established the business in 2001 in the heart of the Fermanagh Lakelands.

No stranger to awards, Jayne has recently added to her growing list by winning two gold stars in the Guild of Fine Food’s ‘Great Taste Awards 2013’ for her raspberry preserve, along with one gold star each for her Indian

spiced pineapple chutney and her mango chutney with chilli and lime.

However, with around 30 different varieties to choose from, you’ll be spoilt for choice, and another favourite, three-fruit marmalade (made with lemon, orange and grapefruit) is one of Erin Grove’s most popular products.

Available through specialty food shops, butchers and delis province-wide and further afield, Erin Grove produce is also now available through Sawers, the famous Belfast purveyor of fine foods.

For more information tel 028 6632 8206 or visit www.eringrove.com

Consultant chef Bob McDonald shows just how versatile Erin Grove produce can be with two very different recipes...

erin grove preservesjam just like it should be!

erin grove glazed baby back bacon ribs1 sheet baby back bacon ribs100ml chicken stock100gm Erin grove three-fruit marmalade20ml honey20ml dark soy sauce25g butter

Preheat the oven to 160°c. Place the sheet of ribs into a suitable ovenproof dish. Pour over the chicken stock and cover with a double layer of tin foil. Bake for around 90 minutes. Remove the foil and pour the juices into a small saucepan.

Place the saucepan onto a moderate heat then add the marmalade, soy sauce, honey and butter. Whisk to emulsify the liquids in the saucepan. Use to baste the ribs. Return the coated ribs to the oven for a further 30 minutes basting regularly.

Serve with the remaining juices.

erin grove bakewell tart1 sheet readymade sweet shortcrust pastry150g Erin Grove raspberry jam250g butter250g caster sugar250g ground almonds3 free range eggs25g flaked almondsicing sugar to dust

Preheat the oven to 170°c.

Use the pastry to line a 22cm fluted tart case. Blind bake the case in the preheated oven for approximately 15 minutes.

Whilst the case is baking, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down well to avoid the mixture curdling. Gently fold in the ground almonds.

When the case is baked evenly, spread over the jam. Top with the almond mixture, then scatter over the flaked almonds. Return to the oven and reduce the temperature to 160°c. Bake for approximately 35 minutes, until golden brown and cooled through.

Remove from the oven and allow to cool before dusting with icing sugar.

137136 Dedicated to offering quality tea and coffee products, Gurman’s Tea and Coffee World on-line shop offers public and retail customers more than 200 top quality loose tea blends and 45 of the highest quality coffee bean varieties from all around the world.

There’s also a shop at St Stephen’s Green in Dublin, where visitors can select their favourite tea or coffee and sit down at a table to enjoy it.

Nedas Petkus, managing director of Nedas Tea and Coffee Ltd, is from Lithuania, a country which rivals Ireland in its love of tea, and one of his motivations in setting up the business was because he missed his favourite blends from home.

Through Gurman’s Tea and Coffee World, Nedas has brought the celebrated Gurman’s brand to Ireland with

a host of different blends, including black and green teas, flavoured black and green teas, red tea, white tea, herbal tea, fruit tea, mate tea, yellow tea…the list is impressive.

Specialising in top quality classic coffee beans, Nedas also offers flavoured coffee and espresso plus a selection of the finest chocolates, and tea and coffee accessories such as tea sets, cups, saucers, plungers, infusers and more.

The company has a growing wholesale business too, supplying coffee shops, restaurants, hotels and other businesses with premium quality tea and coffee products.

For more information tel 087 0690 466 or visit www.tea-coffee.ie      

gurman’s tea and coffee world a world of flavour

gurman’s salted caramel tartFor the pastry350g plain flour75g icing sugar125g unsalted butter2 medium eggs

For the caramel45g glucose syrup275g golden caster sugar150ml double cream1 tsp salt25g Gurman’s caramel coffee

For the topping400ml double cream3 tbsp honey350g dark chocolate175g butter diced

PastrySift together the flour and icing sugar and cut the butter into chunks. Place in a food processor and process, adding in the eggs at the end to form a dough.

Roll out the pastry, using quite a lot of flour as it will stick easily. Use the pastry to line the bottom of a tart tin (this sweet pastry shrinks a lot so when you place it in the tin make sure it reaches high up the sides), then chill in the fridge for around 30 minutes.

Preheat the oven to 180°c. Blind bake the pastry by lining it with greaseproof paper, filling with baking beans and cooking for 15-20 minutes. Remove the beans and paper and continue to cook the pastry for a further 10 minutes or until it is a light golden colour. Remove from the oven and allow to cool.

gurman’s baked hazelnut coffee cheesecake1 packet ladyfinger biscuits4 tbsp all-purpose flour25g chocolate2 eggs250g cream cheese4 tbsp Gurman’s hazelnut coffee4 tbsp melted butter220g icing sugar250g mascarpone

Preheat the oven to 175°c and place a pan of water in the bottom of the oven. Crush the ladyfinger biscuits to fine crumbs. Moisten with 2 tablespoons of the hazelnut coffee. Press into an 8 or 9 inch spring form tin.

In a large bowl, mix the cream cheese, mascarpone and icing sugar until very smooth. Add 2 tablespoons of hazelnut coffee and mix slowly until smooth, then mix in the eggs and the flour. The consistency of the mix will vary. If the cheesecake is too thick, add some cream. Pour onto the base.

Bake for 40 to 45 minutes in the oven or until set (it should just have a very slight wobble). Let cool, then place in the oven overnight.

When taking out of the tin, use a blow torch or a hot cloth around the tin to loosen.

Serve with fresh whipped cream and fresh crushed hazelnuts.

CaramelPour the glucose syrup into a large saucepan (this is important as the mixture will increase in volume later) and bring to the boil. Gradually add the sugar, stir, and continue to cook until the sugar has started to brown.

At the same time, in a separate saucepan, bring the cream, salt, and hazelnut coffee to the boil. Remove the caramel from the heat and very carefully add the cream to the caramel (be careful as the mixture can rise rapidly in the saucepan). Stir carefully over a low heat with a wooden spoon until smooth. Remove from the heat, add the diced butter and stir, before pouring into the cooled pastry case.

ToppingBring the cream and honey to the boil and pour over the chopped chocolate. Mix carefully with a spatula, working from the centre outwards.

Once the mixture has cooled a little, add the butter and stir gently until the mixture is smooth. Pour on top of the caramel and leave in a cool place for 4-6 hours.

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marinated saddle of venison with butternut squash & fruity demi-glazeFor the venison4 x 150g venison steaks50g buttersalt

For the marinade80ml soy sauce80g brown sugar3 garlic cloves, crushed½ small onion, finely chopped½ tsp ground ginger80ml olive oil2 bay leaves125ml pineapple juice

For the butternut squash purée1 butternut squash1 tbsp butter50g brown sugar½ tsp ground cinnamon½ tsp ground nutmegsalt & ground white pepper

For the fruity demi-glaze250ml demi glaze or gravy (can be bought)1 tsp crème de cassis4 strawberries, hulled & sliced4 blackberries4 raspberries

Mix all the marinade ingredients in a bowl and add the venison steaks; cover with cling film and leave in the fridge overnight. Remove the venison from the marinade and pat dry. Melt the butter in an oven-proof pan over medium heat. Fry the steaks until caramelised all over, season with the salt and transfer to an oven set to 200°c for 10-12 minutes, or until cooked to your liking, basting occasionally with the marinade. Allow to rest. 

Butternut squash puréeCut the butternut squash in half lengthways and de-seed. Place the halves on a baking sheet flesh side up. Dot with butter and sprinkle with brown sugar, then roast in a preheated oven at 180°c for 40 minutes or until soft and tender. Allow to cool and then scoop the flesh from the squash into a bowl and discard the skins. Add the spices and season with the salt and white pepper. Mash well to combine.

Fruity demi-glazePut all the ingredients into a saucepan and bring to the boil over medium heat. Simmer for a few minutes.

Serve as illustrated.

signal restaurantStation House Hotel, Kilmessan, Co Meatht: 046 9025 239 e: info@stationhousehotel.iewww.stationhousehotel.ie

KILLIAN Ó DONOHOE

A beautiful country retreat in the heart of the Boyne Valley, the station House Hotel and its award-winning restaurant offer peace and relaxation in elegant and luxurious surroundings...

Listed in Georgina Campbell’s Good Food Guide as “one of the top 10 restaurants in Ireland to have Sunday Lunch”, the Signal Restaurant is also AA three-diamond approved, RAC three-star approved, has one AA Rosette, is listed in the Michelin Guide and is recommended by Paolo Tullio and Lucinda O’Sullivan.

Recently appointed executive head chef, Killian Ó Donohoe, has worked as a chef at the Station House Hotel for over eight years and its ongoing success (there have been numerous other awards over the years) is in no small measure due to Killian’s contribution in the kitchen.

“Since joining the kitchen I’ve helped put my own stamp on it,” he says. “We like to cook classic food but with a modern twist and are especially well known for our games dishes. Thanks to the local game farms we can have it on the menu all year round. We get venison and deer from suppliers in nearby Rathfeigh and other places, and a local gun club keeps us supplied with rabbit, quail and pheasants. Our regulars know that when they ask for game it will be a dish with a difference, and one they won’t get elsewhere, like our starter of game pie, which comes in a little pot filled with maybe rabbit, quail, venison or boar, depending on what we have at the time.

“Lamb is a big seller for us, with the famous Hill of Tara, where the lambs graze, only five minutes away. Our sea bass (from Malahide fish market)

with French-style ratatouille is another winner.”

It’s no surprise to learn that The Station House Hotel is also an award-winning venue for weddings. “We must have done 150 last year,” says Killian. “Couples love the fact that we can produce something that little bit different for their wedding meal.”

One of the top 10 restaurants in Ireland to have Sunday Lunch.

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oven baked quail with chestnut stuffing & wild berry compote4 quails285g chestnuts, cooked, peeled & chopped325g butter1 small onion, finely chopped1 clove garlic, crushedsalt & white pepper4 tbsp chicken stock500g breadcrumbs2 tbsp fresh parsley, finely chopped

For the wild berry compote1 shallot, finely chopped1 tbsp butterjuice and zest of ½ lemon200g mixed wild berries2 sprigs of fresh thymesalt & pepper1-2 tbsp honey

Quail & chestnut stuffingMelt the butter in a frying pan over medium heat and fry the onion and garlic for 3 minutes until tender. Add the chestnuts, chicken stock and salt and pepper. Transfer to a bowl and add the breadcrumbs and parsley and mix well until combined; check seasoning. Stuff the quails with the stuffing mix, place in a roasting tin and bake in an oven preheated to 180°c until the juices run clear and the quail are cooked.

Wild berry compoteMelt the butter in a saucepan over medium heat and fry the shallot until soft. Add the rest of the ingredients and cook until the berries have softened. Remove the thyme sprigs and adjust seasoning to taste.

iced hazelnut nougat150g caster sugar100g hazelnuts, shells & skins removed4 egg whites, medium 150g icing sugar440ml double cream, whipped

Lightly toast the hazelnuts in a dry frying pan over medium heat. Heat the caster sugar in a heavy-based pan until it melts and becomes sticky and golden brown. Stir in the hazelnuts and then transfer to a lightly oiled or non-stick baking sheet; leave to cool. When completely hard, break into pieces using a rolling pin and then put into a food processor and pulse until it resembles rough breadcrumbs.

In a bowl, whisk the egg whites until soft peaks form and then gradually add the icing sugar and whisk until stiff and glossy. Fold in the whipped cream and the hazelnut crumb with a metal spoon until combined. Pour into individual moulds and place in the freezer overnight.

To serveUnmould the nougats onto a serving plate and garnish with minted berries and a fruit coulis.

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pan-fried brill with wild mushrooms & ling croquettes2 large brill fillets, 300g eachsalt & pepper50g butter30ml olive oil100g wild mushrooms40ml oyster sauce200g mashed potatoes200g salted ling200ml milk2 eggs, beaten50g flour for dredging200g panko bread crumbsoil for deep frying

Ling croquettesSoak the ling overnight in cold water, then drain and pat dry. Pour the milk into a saucepan over medium heat and add the ling. Cook for about 10 minutes or until the ling is tender. Drain the mixture and flake the ling into a bowl with the mashed potatoes. Mix and season well, then shape into balls. Refrigerate for 30 minutes until firm. Place the eggs, flour and panko into separate bowls. Dredge the balls in flour, then dip into the beaten eggs and finally coat all over in panko breadcrumbs. Fry the croquettes in batches in the deep fat fryer at 180°c until golden and crisp.

Brill and wild mushroomsSeason the fish on both sides. Heat a large non-stick frying pan over medium heat and add the butter and oil, put in the brill fillets and fry them for about 1 to 1½ minutes on each side, until golden; do not overcook. Keep warm. Heat another pan over medium heat and add the wild mushrooms and oyster sauce, then simmer until the mushrooms are cooked, for about 2 minutes.

Serve as illustrated. We like to serve this dish with a creamy parsnip purée.

brasserie on the corner 25 Eglinton St, Galway city t: 091 530 333 e: info@brasseriegalway.comwww.brasseriegalway.com

JOE FLAHERTY

Brasserie on the Corner is providing a standard of quality food at competitive prices that encourages diners to visit on a regular basis and not just on special occasions…

Located in Galway city centre, near Town Hall Theatre, this is a restaurant well worth visiting. Its ambiance is smart casual – a description that could also be applied to the food served up by head chef Joe Flaherty and his team. The restaurant was named ‘Best Newcomer 2013’ at the Hotel and Catering Gold Medal Awards and Joe is also part of the Eurotoques group.

Service runs right through from breakfast to dinner, and quality, local produce is at the heart of the offering. For breakfast menus, that means succulent sausages and bacon from Castlemine Farm in Roscommon. For lunch, Joe puts a tasty twist on classics such as fish

and chips by adding his own ginger tartare sauce, and it’s a sign of the high standards at the brasserie that all the sauces, chutneys, relishes and so forth are cooked freshly on the premises.

The dinner menu brings more change, with the brasserie enjoying an excellent reputation for its quality steaks, using premium Irish beef supplied by Oughterard master butcher, James McGeough. Your steak can be char grilled by the chef or cooked at your table on a steak stone, which sears in the natural flavours of the meat and allows you to cook the steak exactly how you like it. A plentiful supply of seasonal fish comes from Gannet’s fishmonger in Galway city. Try Joe’s smoked mackerel with orange tortellini for an uncomplicated dish that’s full of flavour, and rest assured the tortellini is freshly made on the premises.

If looking for a light bite, the deli boards are something to be tried.

Exceptionally good bar food is available throughout the day for more informal diners, where great food is complemented by friendly and professional service, overseen by Eimear Killian. The bar also has its own mixologist, serving up specialised cocktails.

In the words of food critic, Paolo Tullio – “The quality of the cooking is far higher than expected.”

Best Newcomer 2013

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peanut butter parfait with a chocolate tuile270g peanut butter200g caster sugar2 tbsp water8 egg yolks400ml fresh cream, whipped100g good quality dark chocolate50g peanuts, toasted & crushed

ParfaitLine a loaf tin with cling film. Put the sugar and the water in a saucepan over medium heat and simmer to reach the soft ball stage. Whisk the egg yolks in a bowl with an electric mixer until they have doubled in size, then slowly, with the mixer running, add the sugar syrup and whisk until the mixture cools. Fold in the whipped cream and softened peanut butter. Pour into the loaf tin and freeze overnight.

Chocolate tuileMelt the chocolate in a bowl set over a saucepan of simmering water. Pour the chocolate onto a baking sheet lined with non-stick baking parchment. Sprinkle on the nuts and place in the fridge to firm up.

To serveUnmould the parfait from the loaf tin, cut into slices and top with a chocolate tuile.

mcgeough’s turf-smoked loin of lamb with mussels & tamarind carrots2 loins of smoked lambsalt & pepper2 tbsp oil for frying32 Renvyle mussels, cleaned2 celery sticks, diced200ml fresh cream200ml white winezest of 1 large orange2 cardamom pods

Heat the oil in an oven-proof frying pan. Season the lamb and fry for 5 minutes on each side, then transfer the pan to a preheated oven at 170°c for 5 minutes or until cooked to your liking. Allow to rest.

Pour the wine into a large saucepan over medium heat, then add the celery, cardamom pods and mussels. Cover the saucepan with a lid and steam the mussels until the shells open. Strain into a bowl, reserving the liquor, and then remove the mussels from the shells and keep warm. Pour 200ml of the mussel liquor into a saucepan over high heat and boil until reduced by half. Lower the heat and stir in the cream and orange zest and season well.

Tamarind carrots4 large carrots, peeled 100g tamarind paste100g sugar2 bay leavessalt & pepper200ml water

Cut the carrots into large dice and transfer them to a saucepan with the rest of the ingredients. Cook over medium heat until tender.

To serveCarve the lamb into 8 pieces and serve with the mussels, cream sauce and carrots.

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DESSERTSDESSERTSTHE VALRHONAPÂTISSERIECHAMPIONSHIP 2014SPONSORED BY VALRHONA & ODAIOS FOODS

‘StresseD’ (StreetrestaurantDessert)Life is stressful, desserts can be too. This year we want you to show us the up side of stress. The stress that helps us to create and break new ground. Create a modern restaurant dessert using Valrhona chocolate with two applications, a plated restaurant dessert and a street food version, using the StresseD theme. A minimum of two Valrhona chocolates must be used. The closing date for entriesis Tuesday 29th April 2014. Submit your written recipe alongwith a title, accompanying photographs, an entry form and a brief explanation on why you chose your recipe to Freda Wolfe, Odaios Foods, 11 Magna Drive, Magna Business Park,Citywest, Dublin 24.

Six finalists will then be chosen to compete in DIT CathalBrugha Street on 10th June 2014.

The Winner will receivea 3 day training course (stage) in l’Ecole du Grand Chocolat, Valrhona in Tain l’Hermitage, France, including meals, flights, accommodation and a tasting menu in Maison Pic, a 3 star Michelin Restaurant in Valence. For further competition details and rules contact Freda Wolfe at Odaios Foods on 086 3871285

Odaios Foods: 11 Magna Business Park, Citywest, Dublin 24t: 01 4691455 e: events@odaios-foods.com

To download an entry form visitwww.odaios-foods.com/ValrhonaPatisserieChampionship

Valrhona and Odaios Foods are delighted to announce the launch of the

fourth Valrhona Pâtisserie Championship 2014. The main objective of the

Valrhona Pâtisserie Championship is to promote and advance the

standards’ of pastry chefs On the island of Ireland.

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