BIM Seafood Demo 1- Diversify your Seafood Offering: Skills and Culinary Inspiration with Hal Dawson & Taste the Atlantic Young Chef Sarah Browne
White fish burger
Flaky white fish in a crispy gluten free batter with zingy pickled chilli mayo and zesty beetroot slaw.
For the batter:
200g rice flour + extra for breading
10g xantham gum
1/2tsp smoked paprika
1 tsp salt
600g water
For the fish cure
1 cornish sole, ling or pollock filleted and sliced into 150g portions
50g salt
50g sugar
1 lemon zest
For the mayonnaise
2 egg yolks
1 tsp mustard
Salt to season
250ml vegetable oil
Juice of 1 lemon
Juice of 1 lime
2 pickled chillis, chopped
20g chives, finely chopped
1 lime zest
For the beetroot slaw:
2 raw beetroot
3 pickled chillis, chopped
1 tbsp olive oil
1 tsp pomegranate molasses or honey
Salt & pepper to season
4 gluten free burger buns
Method
To cure the fish
Combine the salt and sugar and rub in the lemon zest. Rub onto both sides of fish, cover and place into fridge for 2hrs.
To make the slaw
Grate the beetroot into a bowl and add the olive oil, pomegranate mollasses, chopped pickled chillis and 2 tbsp of the chilli pickle liquid. Toss together and season with salt and pepper.
To make the mayonnaise
Place the egg yolks, mustard, salt, lemon and lime juice and a splash of water into a jug. Blend together with a stick blender. Slowly drizzle in the oil, blending constantly to emulsify. Once thickened, add the chopped chives, pickled chillis and lime zest and mix.
To make the batter
Add all of the ingredients to a jug and blend with a stick blender until smooth. Loosen with water if needed, but it should be quite thick.
Assembly
Preheat a frier or a deep pot with oil to 180C.
Before breading, rinse the cure from the fish and pat dry. Toss in rice flour before dipping into the batter. Ensure it is coated fully. When the oil is hot, carefully lower the coated fish in until fully submerged. Fry for 40 seconds if using megrim and 1.5-2min if using ling or pollock. Use a probe to check that the fish has reached 63C. Over cooking will result in an unpleasant, mealy texture.
Toast the burger buns
Once cooked, remove the fish from the oil and place on a tray lined with blue cloth to remove excess oil.
Add a dollop of the mayonaise to the burger buns, top with the slaw and then the fish. Serve immediately.
Trout and white sole fishcake
For the fishcake:
150g trout offcuts
150g Cornish sole offcuts
1 medium white potato
1 medium sweet potato
3 scallions, finely chopped
20g finely chopped dill
1 lemon, juice and zest
1 egg
Salt and pepper to season
For the peanut rayu sour cream
10g finely chopped chives
200g sour cream
2 tbsp white mausu peanut rayu
Method
To make the fishcakes
Bake the fish at 180C for 15 minutes, allow to cool.
Wash and cube the potatoes. Leave the skins on. Steam until softened. Mash and allow to cool.
Add the fish and the mashed potatoes to a bowl with the herbs, scallions, lemon juice and zest and egg and mix until combined. Roll into 50g balls. Bake at 180C for 10 minutes or until they reach 73C.
To make the rayu sour cream
Add the ingredients to a bowl and mix until combined.
Assembly
Add a spot of sour cream rayu to a plate to stop the fish cakes from sliding. Place the fish cake on top. Dollop with more rayu and a sprinkle of finely chopped
Flaky white fish in a crispy gluten free batter with zingy pickled chilli mayo and zesty beetroot slaw.
For the batter:
200g rice flour + extra for breading
10g xantham gum
1/2tsp smoked paprika
1 tsp salt
600g water
For the fish cure
1 cornish sole, ling or pollock filleted and sliced into 150g portions
50g salt
50g sugar
1 lemon zest
For the mayonnaise
2 egg yolks
1 tsp mustard
Salt to season
250ml vegetable oil
Juice of 1 lemon
Juice of 1 lime
2 pickled chillis, chopped
20g chives, finely chopped
1 lime zest
For the beetroot slaw:
2 raw beetroot
3 pickled chillis, chopped
1 tbsp olive oil
1 tsp pomegranate molasses or honey
Salt & pepper to season
4 gluten free burger buns
Method
To cure the fish
Combine the salt and sugar and rub in the lemon zest. Rub onto both sides of fish, cover and place into fridge for 2hrs.
To make the slaw
Grate the beetroot into a bowl and add the olive oil, pomegranate mollasses, chopped pickled chillis and 2 tbsp of the chilli pickle liquid. Toss together and season with salt and pepper.
To make the mayonnaise
Place the egg yolks, mustard, salt, lemon and lime juice and a splash of water into a jug. Blend together with a stick blender. Slowly drizzle in the oil, blending constantly to emulsify. Once thickened, add the chopped chives, pickled chillis and lime zest and mix.
To make the batter
Add all of the ingredients to a jug and blend with a stick blender until smooth. Loosen with water if needed, but it should be quite thick.
Assembly
Preheat a frier or a deep pot with oil to 180C.
Before breading, rinse the cure from the fish and pat dry. Toss in rice flour before dipping into the batter. Ensure it is coated fully. When the oil is hot, carefully lower the coated fish in until fully submerged. Fry for 40 seconds if using megrim and 1.5-2min if using ling or pollock. Use a probe to check that the fish has reached 63C. Over cooking will result in an unpleasant, mealy texture.
Toast the burger buns
Once cooked, remove the fish from the oil and place on a tray lined with blue cloth to remove excess oil.
Add a dollop of the mayonaise to the burger buns, top with the slaw and then the fish. Serve immediately.
Trout and white sole fishcake
For the fishcake:
150g trout offcuts
150g Cornish sole offcuts
1 medium white potato
1 medium sweet potato
3 scallions, finely chopped
20g finely chopped dill
1 lemon, juice and zest
1 egg
Salt and pepper to season
For the peanut rayu sour cream
10g finely chopped chives
200g sour cream
2 tbsp white mausu peanut rayu
Method
To make the fishcakes
Bake the fish at 180C for 15 minutes, allow to cool.
Wash and cube the potatoes. Leave the skins on. Steam until softened. Mash and allow to cool.
Add the fish and the mashed potatoes to a bowl with the herbs, scallions, lemon juice and zest and egg and mix until combined. Roll into 50g balls. Bake at 180C for 10 minutes or until they reach 73C.
To make the rayu sour cream
Add the ingredients to a bowl and mix until combined.
Assembly
Add a spot of sour cream rayu to a plate to stop the fish cakes from sliding. Place the fish cake on top. Dollop with more rayu and a sprinkle of finely chopped
BIM Seafood Demo 2 - Diversify your Seafood Offering: Skills and Culinary Inspiration with Hal Dawson & Taste the Atlantic Young Chef Ian Harford
Pan Fried Whole Megrim with Orzo and Miso
Ingredients:
1 whole Megrim
200g Orzo
80g Unsalted Butter
1tbsp White Miso
2tbsp Trout Roe
Handful of chopped Three Corner Leek/ Chive
300ml Apple Cider
1tbsp Cornflour
Method:
For the Fish : Remove the fins, head and guts from the megrim and trim the skirt with a scissors. Put some rapeseed oil in your pan and place a small square of parchment paper inside, oil and salt your fish well and place ontop of the paper on medium to high heat to roast your fish nicely. After 1 to 2 minutes depending on the size of the fish turn your fish and repeat the process on the other side. Allow your fish to rest for 2 minutes and it is ready to serve.
For the Orzo:
Cook in water/stock for 6-7 minutes or until cooked, taste often being careful not to overcook it, you want a little bit of bite but not too chalky.
For the Sauce:
Reduce your apple cider on high heat until it has reduced by 75%, stir with a whisk while adding your cold butter, cut into small cubes to allow them to melt faster. Once your butter is melted and mixed properly (this process is called emulsification) you are ready to add your miso, stir until fully incorporated and add salt to taste, if you would like your sauce a little bit sharper you can also add some lemon juice. Thicken with a cornflour slurry and pass through a sieve, add your trout roe and it is ready to serve.
To Plate:
Place your room temperature Orzo into a ring cutter in the centre of your plate shaping the pasta into a large circle.
Place your fish on top and pour your sauce over the top, be generous.
Sprinkle your chopped Three Corner leek or Chive over the top with some Sea Salt and enjoy.
Trout Sashimi with Torched Cucumber, Soy, and Wild Irish Seaweeds.
Ingredients:
300g Sea Lettuce
7 sashimi slices of raw fresh trout
300ml White Wine Vinegar
200ml Water
100g Sugar
100ml Dark Soy Sauce
1Tbsp Sesame Oil
2g Agar Agar
Selection of Wild Seaweed to Garnish.
For the Trout:
Sprinkle a nice piece of Trout with some salt, sugar and some milled DIlisk(seaweed) allow to sit for 30-45 minutes, wash of dry well and slice 7 thin sashimi style slices of raw trout, make sure this is fresh as you wont get the same result with packet fish from a supermarket.
For the Seaweed Vinegar Gel:
Place your vinegar, water and sugar into a pot and bring to the boil ensuring all your sugar has dissolved, this is a general 3:2:1 pickling solution and can be used to pickle anything, pour it over your sea lettuce and allow to infuse, pass this liquid through a sieve and take 200g bringing it back to the boil you then add your 2g of Agar Agar and cook out for a minute, pour this into a container and allow to set, once fully set place your firm jelly in a blender and blitz until smooth, you may need to add a few drops of water. Place fluid gel into a squeeze bottle and it is ready for plating.
For the Cucumber:
Place your cucumber cut into small diagonal shapes onto a flat metal tray and use a blowtorch to char the skin, giving us a charred/smokey flavour.
To Plate:
Place you trout in the bowl in a neat uniform fashion, odd numbers generally look more appealing than even numbers, hence why we will be using 7 slices of trout.
Fill the gaps with your cucumber.
Squeeze dots of your seaweed gel on top of the trout and garnish with some wild seaweed I used : Sea Truffle, Sea Beet and Pepper Dulse.
Pour your Soy Sauce and a few drops of sesame oil, no need to add any finishing salt as the soy sauce will season your fish for you.
Ingredients:
1 whole Megrim
200g Orzo
80g Unsalted Butter
1tbsp White Miso
2tbsp Trout Roe
Handful of chopped Three Corner Leek/ Chive
300ml Apple Cider
1tbsp Cornflour
Method:
For the Fish : Remove the fins, head and guts from the megrim and trim the skirt with a scissors. Put some rapeseed oil in your pan and place a small square of parchment paper inside, oil and salt your fish well and place ontop of the paper on medium to high heat to roast your fish nicely. After 1 to 2 minutes depending on the size of the fish turn your fish and repeat the process on the other side. Allow your fish to rest for 2 minutes and it is ready to serve.
For the Orzo:
Cook in water/stock for 6-7 minutes or until cooked, taste often being careful not to overcook it, you want a little bit of bite but not too chalky.
For the Sauce:
Reduce your apple cider on high heat until it has reduced by 75%, stir with a whisk while adding your cold butter, cut into small cubes to allow them to melt faster. Once your butter is melted and mixed properly (this process is called emulsification) you are ready to add your miso, stir until fully incorporated and add salt to taste, if you would like your sauce a little bit sharper you can also add some lemon juice. Thicken with a cornflour slurry and pass through a sieve, add your trout roe and it is ready to serve.
To Plate:
Place your room temperature Orzo into a ring cutter in the centre of your plate shaping the pasta into a large circle.
Place your fish on top and pour your sauce over the top, be generous.
Sprinkle your chopped Three Corner leek or Chive over the top with some Sea Salt and enjoy.
Trout Sashimi with Torched Cucumber, Soy, and Wild Irish Seaweeds.
Ingredients:
300g Sea Lettuce
7 sashimi slices of raw fresh trout
300ml White Wine Vinegar
200ml Water
100g Sugar
100ml Dark Soy Sauce
1Tbsp Sesame Oil
2g Agar Agar
Selection of Wild Seaweed to Garnish.
For the Trout:
Sprinkle a nice piece of Trout with some salt, sugar and some milled DIlisk(seaweed) allow to sit for 30-45 minutes, wash of dry well and slice 7 thin sashimi style slices of raw trout, make sure this is fresh as you wont get the same result with packet fish from a supermarket.
For the Seaweed Vinegar Gel:
Place your vinegar, water and sugar into a pot and bring to the boil ensuring all your sugar has dissolved, this is a general 3:2:1 pickling solution and can be used to pickle anything, pour it over your sea lettuce and allow to infuse, pass this liquid through a sieve and take 200g bringing it back to the boil you then add your 2g of Agar Agar and cook out for a minute, pour this into a container and allow to set, once fully set place your firm jelly in a blender and blitz until smooth, you may need to add a few drops of water. Place fluid gel into a squeeze bottle and it is ready for plating.
For the Cucumber:
Place your cucumber cut into small diagonal shapes onto a flat metal tray and use a blowtorch to char the skin, giving us a charred/smokey flavour.
To Plate:
Place you trout in the bowl in a neat uniform fashion, odd numbers generally look more appealing than even numbers, hence why we will be using 7 slices of trout.
Fill the gaps with your cucumber.
Squeeze dots of your seaweed gel on top of the trout and garnish with some wild seaweed I used : Sea Truffle, Sea Beet and Pepper Dulse.
Pour your Soy Sauce and a few drops of sesame oil, no need to add any finishing salt as the soy sauce will season your fish for you.
Bord Bia Pork Masterclass - Butchery & Cooking with Tom Flavin & Michael Birmingham
Crispy Pork Tacos
Ingredients
1 green pepper
1 large red onion
1 fresh green chilli
1 pinch of ground cloves
2 tablespoons red wine vinegar
optional: leftover pork dripping olive oil
2 tablespoons Cajun seasoning
2 x 400g tins of black beans
300g cooked pork, (belly or shoulder works well)
pork crackling (optional)
1 level teaspoon sweet smoked paprika
2 taco shells
½ an iceberg lettuce
6 tablespoons natural yoghurt
Method
1.
Finely slice the pepper and half the onion. Very finely slice the chilli, mix in a bowl with the cloves, vinegar and a really good pinch of salt. Gently mash together to make a pickle and leave to one side.
2.
Finely chop the remaining onion half and put it into a medium pan on a medium-low heat, oil, and the Cajun seasoning.
3.
Fry for 8 to 10 minutes, or until sweet and lightly golden, stirring occasionally, then add in the beans (juice and all).
4.
Bring to the boil, mash slightly, then season with salt & pepper, leave on a low heat to simmer gently and thicken for a few minutes.
5.
Cut the cooked pork and any leftover crackling (if using) into 1cm dice and put into a medium frying pan on a medium heat with a splash of oil. Sprinkle with the paprika and fry for 5 to 8 minutes.
6.
Warm the tacos according to packet instructions, and shred the lettuce.
7.
When you’re ready to go, load up the tacos with the shredded lettuce, black beans and the crispy pork and crackling. Squeeze the onion and pepper pickle to get rid of the excess salty liquid, then add a little handful to each taco, top with a dollop of yoghurt.
Ingredients
1 green pepper
1 large red onion
1 fresh green chilli
1 pinch of ground cloves
2 tablespoons red wine vinegar
optional: leftover pork dripping olive oil
2 tablespoons Cajun seasoning
2 x 400g tins of black beans
300g cooked pork, (belly or shoulder works well)
pork crackling (optional)
1 level teaspoon sweet smoked paprika
2 taco shells
½ an iceberg lettuce
6 tablespoons natural yoghurt
Method
1.
Finely slice the pepper and half the onion. Very finely slice the chilli, mix in a bowl with the cloves, vinegar and a really good pinch of salt. Gently mash together to make a pickle and leave to one side.
2.
Finely chop the remaining onion half and put it into a medium pan on a medium-low heat, oil, and the Cajun seasoning.
3.
Fry for 8 to 10 minutes, or until sweet and lightly golden, stirring occasionally, then add in the beans (juice and all).
4.
Bring to the boil, mash slightly, then season with salt & pepper, leave on a low heat to simmer gently and thicken for a few minutes.
5.
Cut the cooked pork and any leftover crackling (if using) into 1cm dice and put into a medium frying pan on a medium heat with a splash of oil. Sprinkle with the paprika and fry for 5 to 8 minutes.
6.
Warm the tacos according to packet instructions, and shred the lettuce.
7.
When you’re ready to go, load up the tacos with the shredded lettuce, black beans and the crispy pork and crackling. Squeeze the onion and pepper pickle to get rid of the excess salty liquid, then add a little handful to each taco, top with a dollop of yoghurt.
Dry-Aged Rare Breed Pork Chop
Buttery Mash, Caramelized Apples & Fennel,
Pickled Red Onions & Radishes, Salsa Verde
Ingredients
For the Pork Chop
2 dry-aged rare breed pork chops (bone-in)
1 tbsp rapeseed oil
1 tbsp butter
2 garlic cloves, smashed
2 sprigs fresh thyme
Sea salt & black pepper
For the Buttery Mash
800g floury potatoes (Maris Piper or Rooster), peeled and cut into chunks
100g butter
100ml warm cream or whole milk
Sea salt
For the Caramelized Apples & Fennel
1 large fennel bulb, thinly sliced
2 apples (Braeburn or Pink Lady), cored and sliced
25g butter
1 tbsp honey
1 tbsp cider vinegar
Pinch of salt
For the Pickled Red Onions & Radishes
1 small red onion, thinly sliced
4 radishes, thinly sliced
100ml apple cider vinegar
50ml water
1 tbsp sugar
1 tsp sea salt
For the Salsa Verde
1 small bunch flat-leaf parsley, finely chopped
1 small bunch mint, finely chopped
1 small bunch basil, finely chopped
1 tbsp capers, finely chopped
1 garlic clove, finely chopped
1 tbsp Dijon mustard
2 tbsp red wine vinegar
5 tbsp extra virgin olive oil
Salt & black pepper to taste
Method
Make the Pickled Red Onions & Radishes (at least 30 minutes ahead)
1. Heat the vinegar, water, sugar, and salt in a small pan until dissolved.
2. Pour over the sliced onions and radishes in a bowl or jar. Let sit for at least 30 minutes (or overnight for deeper flavour).
•
Prepare the Buttery Mash
1. Boil the potatoes in salted water until tender (about 15-20 minutes).
2. Drain well and let them steam dry for a minute.
3. Mash or pass through a ricer, then beat in the butter and warm cream/milk. Season with sea salt. Keep warm.
•
Caramelize the Apples & Fennel
1. Melt the butter in a pan over medium heat.
2. Add the fennel and cook for 5 minutes until it softens.
3. Add the apples, honey, and a pinch of salt. Cook until golden and caramelized (about 10 minutes).
4. Stir in the cider vinegar, then remove from heat.
•
Make the Salsa Verde
1. Mix the chopped herbs, capers, and garlic in a bowl.
2. Stir in the Dijon mustard, red wine vinegar, and olive oil. Season with salt and pepper.
•
Cook the Pork Chops
1. Bring the pork chops to room temperature and season generously with salt and pepper.
2. Heat rapeseed oil in a heavy pan over medium-high heat. Sear the chops for 3-4 minutes per side until deeply golden.
3. Add butter, garlic, and thyme to the pan. Tilt the pan and baste the chops for another 1-2 minutes.
4. Rest for 5 minutes before serving.
To Serve
Place a scoop of buttery mash on each plate.
Top with the caramelized apples & fennel.
Lay the pork chop alongside.
Spoon over the salsa verde.
Scatter the pickled onions & radishes on the side.
Buttery Mash, Caramelized Apples & Fennel,
Pickled Red Onions & Radishes, Salsa Verde
Ingredients
For the Pork Chop
2 dry-aged rare breed pork chops (bone-in)
1 tbsp rapeseed oil
1 tbsp butter
2 garlic cloves, smashed
2 sprigs fresh thyme
Sea salt & black pepper
For the Buttery Mash
800g floury potatoes (Maris Piper or Rooster), peeled and cut into chunks
100g butter
100ml warm cream or whole milk
Sea salt
For the Caramelized Apples & Fennel
1 large fennel bulb, thinly sliced
2 apples (Braeburn or Pink Lady), cored and sliced
25g butter
1 tbsp honey
1 tbsp cider vinegar
Pinch of salt
For the Pickled Red Onions & Radishes
1 small red onion, thinly sliced
4 radishes, thinly sliced
100ml apple cider vinegar
50ml water
1 tbsp sugar
1 tsp sea salt
For the Salsa Verde
1 small bunch flat-leaf parsley, finely chopped
1 small bunch mint, finely chopped
1 small bunch basil, finely chopped
1 tbsp capers, finely chopped
1 garlic clove, finely chopped
1 tbsp Dijon mustard
2 tbsp red wine vinegar
5 tbsp extra virgin olive oil
Salt & black pepper to taste
Method
Make the Pickled Red Onions & Radishes (at least 30 minutes ahead)
1. Heat the vinegar, water, sugar, and salt in a small pan until dissolved.
2. Pour over the sliced onions and radishes in a bowl or jar. Let sit for at least 30 minutes (or overnight for deeper flavour).
•
Prepare the Buttery Mash
1. Boil the potatoes in salted water until tender (about 15-20 minutes).
2. Drain well and let them steam dry for a minute.
3. Mash or pass through a ricer, then beat in the butter and warm cream/milk. Season with sea salt. Keep warm.
•
Caramelize the Apples & Fennel
1. Melt the butter in a pan over medium heat.
2. Add the fennel and cook for 5 minutes until it softens.
3. Add the apples, honey, and a pinch of salt. Cook until golden and caramelized (about 10 minutes).
4. Stir in the cider vinegar, then remove from heat.
•
Make the Salsa Verde
1. Mix the chopped herbs, capers, and garlic in a bowl.
2. Stir in the Dijon mustard, red wine vinegar, and olive oil. Season with salt and pepper.
•
Cook the Pork Chops
1. Bring the pork chops to room temperature and season generously with salt and pepper.
2. Heat rapeseed oil in a heavy pan over medium-high heat. Sear the chops for 3-4 minutes per side until deeply golden.
3. Add butter, garlic, and thyme to the pan. Tilt the pan and baste the chops for another 1-2 minutes.
4. Rest for 5 minutes before serving.
To Serve
Place a scoop of buttery mash on each plate.
Top with the caramelized apples & fennel.
Lay the pork chop alongside.
Spoon over the salsa verde.
Scatter the pickled onions & radishes on the side.
Fire Cracker Pork & Chilli Lettuce Wraps
Ingredients
1 tbsp rapeseed oil
1 shallot diced
1 lemongrass stalk, finely chopped
4 garlic cloved finely chopped
1 birds-eye chilli,finely chopped
500g pork mince
1 tbsp fish sauce
1 tsp brown sugar
2 limes juiced
2 baby gem lettuce, washed and leaves separated
6 spring onions thinly sliced
1 carrot shredded or grated
finely chopped coriander leaves and mint leaves, to serve
Method
Heat the oil in a large thick bottomed frying pan over a medium heat and fry the shallot, lemongrass, garlic and chilli for 3 mins until fragrant.
Add the pork mince and stir-fry for about 10 mins more until the pork is cooked through and browned.
Add the fish sauce, sugar and lime juice, and cook for a couple more minutes until the pork is coated in the mixture.
Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.
Ingredients
1 tbsp rapeseed oil
1 shallot diced
1 lemongrass stalk, finely chopped
4 garlic cloved finely chopped
1 birds-eye chilli,finely chopped
500g pork mince
1 tbsp fish sauce
1 tsp brown sugar
2 limes juiced
2 baby gem lettuce, washed and leaves separated
6 spring onions thinly sliced
1 carrot shredded or grated
finely chopped coriander leaves and mint leaves, to serve
Method
Heat the oil in a large thick bottomed frying pan over a medium heat and fry the shallot, lemongrass, garlic and chilli for 3 mins until fragrant.
Add the pork mince and stir-fry for about 10 mins more until the pork is cooked through and browned.
Add the fish sauce, sugar and lime juice, and cook for a couple more minutes until the pork is coated in the mixture.
Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.
Pork Sliders with ruby slaw and spice bag chips
Pork Sliders
Ingredients
1 tbsp rapeseed oil plus 1 tsp extra
500g pork mince
2 garlic cloves crushed
2 tsp smoked paprika
3 Small brioche buns
Method
1.
Heat oven to 230C/210C fan/gas 8.
2.
Mix the minced pork, garlic, paprika, egg, in a bowl with salt & pepper. Shape into 10 small burgers. Heat a frying pan, add 1 tsp oil, then cook for 15 mins, turning halfway.
Ruby slaw
Ingredients
¼ head of each red and white cabbage very thinly sliced (use a mandolin if you have one)
1 carrot peeled and sliced into julienne
1 red onion, finely chopped
1 celery heart, thinly sliced
1 red pepper, thinly sliced
For the dressing
2 tbsp white wine vinegar
juice ½ lemon
2 tbsp light brown soft sugar
½ tsp mustard seeds
½ tsp celery or fennel seeds
½ tsp poppy seeds
4 tbsp rapeseed oil
Method
Mix all ingredients together in a bowl, season with salt
Spice bag Chips
Ingredients
30 gr Five spice
15 gr Garlic powder
3 gr Chilli powder
3 gr Ground cardamon
3 gr Ground ginger
3 gr Ground cinnamon
6 gr white pepper
6 gr sea salt
6 gr granulated sugar
8 Rooster potatoes cut into 1cm thick chips (no need to peel)
1 medium onion peeled & sliced
1 red pepper deseeded & sliced into strips
2 chillis deseeded & roughly chopped
30 ml rapeseed oil
Method
1.
Mix all dry ingredients together and store in a covered container, this recipe allows for approx. 20 servings of spice
2.
Coat the potato chips in oil and add the desired quantity of spice mix, approximately 3 tbsp
3.
Place on a heated baking tray and bake in a preheated oven at 190 ºC for 15 mins
4.
After 15 mins remove from oven, add sliced onions chilis & peppers and mix well with chips
5.
Return
Pork Sliders
Ingredients
1 tbsp rapeseed oil plus 1 tsp extra
500g pork mince
2 garlic cloves crushed
2 tsp smoked paprika
3 Small brioche buns
Method
1.
Heat oven to 230C/210C fan/gas 8.
2.
Mix the minced pork, garlic, paprika, egg, in a bowl with salt & pepper. Shape into 10 small burgers. Heat a frying pan, add 1 tsp oil, then cook for 15 mins, turning halfway.
Ruby slaw
Ingredients
¼ head of each red and white cabbage very thinly sliced (use a mandolin if you have one)
1 carrot peeled and sliced into julienne
1 red onion, finely chopped
1 celery heart, thinly sliced
1 red pepper, thinly sliced
For the dressing
2 tbsp white wine vinegar
juice ½ lemon
2 tbsp light brown soft sugar
½ tsp mustard seeds
½ tsp celery or fennel seeds
½ tsp poppy seeds
4 tbsp rapeseed oil
Method
Mix all ingredients together in a bowl, season with salt
Spice bag Chips
Ingredients
30 gr Five spice
15 gr Garlic powder
3 gr Chilli powder
3 gr Ground cardamon
3 gr Ground ginger
3 gr Ground cinnamon
6 gr white pepper
6 gr sea salt
6 gr granulated sugar
8 Rooster potatoes cut into 1cm thick chips (no need to peel)
1 medium onion peeled & sliced
1 red pepper deseeded & sliced into strips
2 chillis deseeded & roughly chopped
30 ml rapeseed oil
Method
1.
Mix all dry ingredients together and store in a covered container, this recipe allows for approx. 20 servings of spice
2.
Coat the potato chips in oil and add the desired quantity of spice mix, approximately 3 tbsp
3.
Place on a heated baking tray and bake in a preheated oven at 190 ºC for 15 mins
4.
After 15 mins remove from oven, add sliced onions chilis & peppers and mix well with chips
5.
Return
Avonmore Dessert Demo with Chef Patrick O’Mara
White chocolate pistachio and raspberry tarts
Sweet pastry
Icing sugar 125g
Avonmore butter 250g
flour 500g
egg’s 1
Method
Tart filling
White chocolate 400g
Avonmore butter 50g
Avonmore cream 100g
Pistachio paste 40g
Toasted pistachios 30g
Method
Raspberry mousse
Raspberry puree 150g
Gelatine leaves 1.5
Italian meringue 75g
Avonmore semi whipped cream 75g
Method
White chocolate mirror glaze
Sugar 150g
Water 75g
Dark red food colour 2g
Milk 100g
White chocolate 180g
Gelatine 16g
Method
Sweet pastry
Icing sugar 125g
Avonmore butter 250g
flour 500g
egg’s 1
Method
- Mix soft butter and sieved icing sugar.
- Scrape down the sides of your bowl.
- Add egg.
- Add flour in 3 parts.
- Allow to rest before rolling.
- Line tarts using a dough sheeter 3mm.
Tart filling
White chocolate 400g
Avonmore butter 50g
Avonmore cream 100g
Pistachio paste 40g
Toasted pistachios 30g
Method
- Melt chocolate Avonmore butter and cream.
- Blend in pistachio paste.
- Mix in toasted pistachios
Raspberry mousse
Raspberry puree 150g
Gelatine leaves 1.5
Italian meringue 75g
Avonmore semi whipped cream 75g
Method
- Mix meringue into puree.
- Fold in Avonmore cream.
White chocolate mirror glaze
Sugar 150g
Water 75g
Dark red food colour 2g
Milk 100g
White chocolate 180g
Gelatine 16g
Method
- Add sugar water condensed milk to the pot and bring to the boil.
- Take off heat add gelatine.
- pour over white chocolate.
- Allow to cool before glazing.
