Using Ingredients from Sheridans Irish Food Festival Sunday 27th May 2012
Listen to Today with Pat Kenny (25/05/2012)
Peppered Smoked Tuna
- 1 steak hot smoked tuna (we used Sally Barnes, woodcock Smokery Tuna)
- 200g Kilbeg Dairies Cream Cheese / Quark (ie 0 fat)
- 20 Young Nettle Leaves
- Juice of 1 Lemon
- 1 Red Pepper
- Roast your pepper under a grill or on bbq until completely black all over, put in a bowl cover with cling film. This helps to remove skin.
- Boil a pot of water with a little salt put in nettle leaves for 5 seconds , remove and place in a bowl of cold water (this takes away the sting of the nettle).
- Remove nettles from water and pat dry with kitchen paper, chop finely.
- Take the pepper from bowl , remove skin by simply rubbing off by hand or with some kitchen paper. Remove seeds and chop in to bite size pieces.
- Mix together nettles, pepper, and cream cheese and lemon juice.
- Present cream cheese on plate with tuna resting on top (here we used a garnish of fresh cut pea shoots from the forge garden, but anything pretty and green will work!)
Can also serve as a Canapé, if the tune is broken in to smaller pieces, individually placed on top of a brown bread cracker with a dollop of the nettle cream cheese underneath!
Loin of Lamb with Herb & Mushroom Crust
(Accompanied by Hazelnut Mash & Wilted Spinach)
- Loin of lamb, trimmed back to just meat (we used lamb from Ryan's Farm in Ballinlough)
- Small tub seasoned flour
- 2 Tablespoons Irish Mustard
- 2 Slices of batch loaf made into bread crumbs, crusts included
- Fresh chopped Parsley
- Fresh chopped Thyme
- 2 Large Mushrooms chopped finely (we used two lovely wild browncap mushrooms foraged in the garden of the Forge Restaurant
- 1 tablespoon Irish Rapeseed Oil
- Knob of Butter
- Mix the breadcrumb, parsley, thyme & mushroom together
- Pass the loin of lamb through the flour, then coat it in French mustard, ensure to shake off excess mustard.
- Coat the lamb in the herb and mushroom breadcrumbs
- Pan fry in a little rapeseed oil and butter and then finish in the oven for 10 mins @ 180C / Gas 5
Other cuts to use would be cutlets or lamb steaks from the leg
Hazelnut Cream Potato
- 2 peeled Roosters
- 2 tablespoons Hazelnuts (these give a lovely texture and finish to potato)
- 1/4 pt cream
- Boil potato until soft
- Mash well and season with salt & pepper and as much cream as needed to form a creamy but still relatively firm texture (this can vary, depending on the potato and time of year)
- Place hazelnuts in warm pan and roast In oven for 6/7 minutes @ 180C / Gas 5. Allow to cool and rub in hands to take off outer shell , then blend the nuts in a food processor.
- Knob of Butter
- Rapeseed Oil
- Wash spinach well
- In a frying pan, melt the butter with a little rapseed oil, add the spinach until just warmed, season and take off the heat , toss gently and serve
Assemble the dish: Herb crusted loin of lamb, hazelnut cream potato & wilted spinach
Sheep’s Milk Panna Cotta with Rhubarb
- 3 Gelatine Leaves
- 250ml Milk (we used Sheep’s milk from J&L Grubb, the makers of Cashel & Crozier Blue Cheese)
- 250ml double cream
- 1 Vanilla Pod (split lengthways, seeds scraped out)
- 25g Sugar
- Soak the gelatine leaves in a little cold water until soft.
- Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard
- Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved
- Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
- 4 Stems of Rhubarb
- 150g caster sugar
- Zest of ½ orange
- Juice of 1 orange
- 25g Root Ginger
- Clean rhubarb and chop
- Place in a pan with rest of ingredients
- Cook on a low heat for 12/15 mins let cool and serve alongside the set Panna Cotta