Richard Corrigan is the chef owner of Bentley’s Oyster Bar & Grill and Corrigan’s Mayfair in London. Bentley’s is to open The Sea Grill in Harrods in May 2012.
Salt Marsh Lamb, Gubeen Chorizo, Broad Beans
Ingredients
500g Lamb, Neck Fillet or Best End
250g Gubeen Chorizo
200g Broad Beans
1 bunch Mint
Marjoram
200g Irish Sheep Milk (hard) cheese
50ml Olive Oil
2 Red Peppers
Method
Roast and peel the peppers. Pop the broad beans and slice the chorizo. Season and roast the lamb
until rare. Heat the beans, chorizo, add the herbs, red peppers and cheese. Carve the lamb and
serve.
Wild Rabbit, Black Pudding, Wet and Wild Garlic
Ingredients
1 x Wild rabbit, skinned
250g Black pudding
1 bulb wet garlic
1 bunch wild garlic
1 tbls wholegrain mustard
250g washed caul fat
10 slices parma ham
1 large glass red wine
250ml chicken stock or water
Method
Peel the wet garlic and sweat in a little butter until soft puree and set aside. Remove the legs and
loin from the rabbit. Remove the bones from the meat. Lightly bat out the legs and stuff with black
pudding. Repeat with the loin. Wrap both in parma ham and caul fat.
Roast all carcasses in a hot oven add a little chopped vegetable and caramalise. Deglaze with a glass
of red wine add a little stock or water. Reduce by 2 thirds and finish with a spoonful of mustard.
Lightly roast the rabbit in a hot oven until just cooked and serve with the wet garlic puree and the
wild garlic leaves.
PAUL FLYNN
Paul Flynn, chef and owner of The Tannery restaurant and cookery school, Dungarvan, Co. Waterford, is
renowned for cooking exceptional modern Irish food. Paul’s dishes are known and loved for their deep earthy
flavours - while the menus give nothing away in their simplicity, the experience of eating them is hugely exciting. He
was the cookery writer for The Irish Times and subsequently wrote two cookery books, An Irish
Adventure with Food (Food and Wine cookbook of the year 2003) and ‘Second Helpings’ which
contains a selection of spectacular recipes using seasonal food.
Warm salad of Cashel Blue, Apple and Almonds
Ingredients
250g Cashel Blue broken into bite size pieces
1 large red onion, peeled and cut into 8 pieces
2 apples, remove the core and cut into 12 pieces
2 handfuls of washed baby spinach
2tbsp whole peeled almonds
2tbsp olive oil
1 tbsp butter
2 tbsp red or white vinegar
1 tbsp brown sugar
Salt and pepper
Method
Heat the olive oil and butter in a good frying pan until foaming.
Add the onions and apples followed by the almonds a minute later.
Meanwhile arrange the spinach in the centre of your plates and arrange the blue cheese around.
Turn the apples and onions when they start to colour.
Add the almonds, sprinkle over the sugar, shake the pan to coat everything evenly
Cook for a further 2 minutes then add the vinegar and allow to bubble a little
When the apples are soft and golden, spoon the mixture onto the prepared plates and serve
immediately.
Iced Meringue Cake (Serves 8)
An ice-cream cake is a really impressive dessert. Deceptively simple to make and simply served with
whatever fruit is in season. A real hit at kiddies parties, decorated in the most gaudy, sugary ways possible.Ingredients
8 meringue shells
400mls fresh cream
2 drops vanilla extract
1 tbsp icing sugar
Lemon Curd (see recipe below)
Selection of summer berries
Method
Whisk the cream until medium to firm peaks with the vanilla extract
Break the meringue shells into the cream and fold gently until well mixed
Transfer to a bowl lined with cling film and freeze overnight
Lemon Curd (or buy a nice one!)
Ingredients
110g caster sugar
110g unsalted butter
1 fine zest and juice of 1 and half lemons
1 whole egg
3 egg yolks
Method
Place everything except the butter in a bowl and whisk well
Cover with Cling film and microwave on half power for 1 minute, but stop and whisk every 20
seconds
Add the diced butter and again microwave for 1 minute stopping every 20 seconds to whisk
Continue this until the curd has thickened, allow to cool.
To serve
Take the cake from the freezer up turn onto a dish and remove the cling film.
Scatter the berries around and serve with the lemon curd.
Butterbeans with Chorizo, Black Pudding and Cider
Ingredients
1 tin of butterbeans
5 sprigs of sage
1 medium onion diced
1 clove of garlic, chopped
1 tbsp of butter
½ chicken stock cube crumbled
1 tsp smoked paprika
100g chorizo, sliced
100g Black pudding, diced
1 bottle of dry cider
1tbsp of tomato puree
Salt and pepper
Method
Cook the onions slowly in the butter with the sage and garlic, add the tomato puree and the smoked
paprika, cook for a further 5 minutes. Add the chorizo and allow the oil to come out, add the
pudding, cider and stock cube.
Bring to a simmer and cook for 5 more minutes
Season and serve
DERRY CLARKE
Derry Clarke has been Chef/Patron of l’Ecrivain in Dublin for 23 years now. Derry and
l’Ecrivain have been awarded many accolades over the past twenty years, including a Michelin Star
which was awarded in 2002. Derry’s food ethos is simple: He sources the finest fresh local produce and he believes that a good dish is only achieved using the highest quality ingredients.
Slow Cooked Skirt Steak with Turf Smoked Carlingford Oysters, Organic Spring Greens & Morel Mushrooms
Pt1: Beef
Ingredients
800g beef skirt (trimmed of excess fat and cut into 4 pieces)
2 carrots, peeled and sliced lengthways2 sticks celery
1 onion peeled and sliced in 4
1 bulb garlic cut in half
250 ml chicken stock
1 big spring of thyme
2 bay leaves
Freshly ground pepper & Sea salt
Method
Season the beef with the black pepper and salt. Heat a frying pan over a moderate heat, add a little
vegetable oil and sear the beef on all sides till nice and brown. Place the vegetables, herbs and
chicken stock into a roasting tin and place the beef on top.
Preheat your oven @ 70 degrees Celsius or gas mark 2/3 and cook the beef in oven slowly for 2
hours ( this will tenderize the beef). Remove and leave to rest for 10 min.
Pt 2: Oysters
Ingredients
12 Carlingford Oysters ( opened, flesh removed, Reserve Jus)
100g turf or any woodchips
2 bay leaves
Method
Place turf or wood chips into a small roasting tray with the bay leaf. Place a wire rack over the turf
and cover the roasting tin with tin foil. Place tin on low heat for 2/3 min and pull back tin foil and
place the oysters onto wire rack, cover over the tin foil and over a low heat gently smoke the oysters
for 3/5 min. remove from tray and leave to cool. ( you can also use this method to smoke chicken,
pork, salmon, mackerel, vegetables etc.)
Pt 3: Spring Greens
Ingredients
60g peas ( frozen are fine)
60g broad beans
60 g French beans
12 small asparagus spears
Method
All of the above to be blanched.
Ingredients
2 shallots finely diced.
200ml chicken stock
200ml white wine
200 ml cream
50g butter
Freshly ground Sea salt & freshly ground white pepper
Method
Heat a sauce pan over a medium heat, add the butter and the shallots, sauté for 2/3 min add
the chicken stock and reduce by half, add the cream and gently reduce until you have a sauce
consistency. Season with salt & pepper, add the veg and heat for 2 min, add the oysters & the reserved Jus, Keep sauce warm.
Pt 5: Morels (or any mushrooms)
Ingredients
100g morels (or any other mushrooms)
Toss the morels in a pan with a little butter.
Presentation Method
Spoon the sauce & spring greens onto your plate, slice the beef across the grain and place on top, spoon on the morels.
