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Jenny's Menu
SIZZLING PRAWNS WITH SCENTED BROTH
INGREDIENTS
1lb Dublin Bay prawns (shelled)
Plain flour to dust
50ml/2 flozs white wine
½ freshly squeezed lemon
1 tsp roasted garlic puree
125ml coconut cream
1 dsp coriander finely chopped
1 chilli finely chopped
2 stalks lemon grass
Olive oil
25g butter
Salt and pepper
125ml fish stock (reduced)
TO SERVE
Mixed Micro leaves
Roasted blackened lemon slices
METHOD
Cook and shell a few prawns for decoration in boiling salted water for 3-4 minutes.
Dust the large prawns with seasoned flour.
Place in a heated heavy based fry pan with a little olive oil and a hint of butter.
Colour only on both sides
Add the reduced stock, white wine, lemon juice, coconut cream, garlic, lemon grass, chilli and coriander and heat through for 1-2 minutes.
SERVE HOT
Arrange prawns in large plate. Spoon over the scented broth and garnish with leaves or mixed herbs sprinkled with a little dressing. -
Beef Medallion with a Honey Stem Ginger Glaze, Candied Shallots and Sweet Potatoes
INGREDIENTS
3 prime fillet or sirloin rump steak
SAUCE
250ml concentrated beef stock
125ml heather honey
8 tbsp Japanese soy sauce
1 jar candied stem ginger
Pinch mustard
2 tomatoes – skinned and de-seeded
TO SERVE
Fresh asparagus spears
Shallots
Sweet potatoes
Heat an ovenproof griddle or fry pan until very hot.
Season the beef fillets with salt and black pepper and turn until all are equal and evenly coated.
Add the olive oil and just a coating of butter to the pan and brown well on both sides until an even golden crust, approximately 6 minutes.
Place the grill or ovenproof pan into a hot oven at 200°C/Gas No 6 and cook for a further a 4-5 minutes depending on how you like your meat cooked. Allow to stand before serving
TO MAKE THE SAUCE
Reduce down beef stock by half, add honey, soy sauce, heat together well then finally the stem ginger and finely chopped and de-seeded tomato.
Use to pour over fillet and serve.
BLACKBERRIES IN IRISH MIST
Ingredients
1 packet filo pastry
25g butter
1 egg – beaten
1lb blackberries
6 dsp Irish Mist liqueur
½pt whipped cream
2 dsp water
Pinch cinnamon
25g caster sugar
25g icing sugar
Mint and cinnamon stalks to decorate
Method
Brush the layers of filo pastry with beaten egg and melted butter. Use to layer individual pastry tins then bake in oven @ 200°C/Gas No 6 for 10-12 minutes.
Remove and cool the pastry cases.
Poach the blackberries in 25g sugar, 2 dsp water for 1-2 minutes. Add the cinnamon, Irish Mist and leave to cool.
Beat cream, mix a little with the blackberries and fill the baskets.
Decorate and dust with icing sugar. Serve with ice-cream.
TOFFEE APPLE ICE-CREAM
Ingredients
6 egg yolks
50g/2oz caster sugar
Few drops vanilla essence
125ml full cream milk
570ml whipped cream
Toffee Apple
50g/2oz butter
50g/2oz caster sugar
2-3 Bramley apples – peeled and diced
¼ - ½tsp cinnamon powder
Method
Heat together in a heavy based pan, the butter and 2 oz caster sugar and cinnamon. Cook over a high temperature until golden. Add the peeled, diced apples, reduce the temperature and allow to cook, until the apples are softened and the toffee is a golden brown colour.
Do not allow the toffee to overcook and burn. Remove from the heat and allow to cool.
Beat together the egg yolks, vanilla and 2oz caster sugar over a pan of warm water until the mixture becomes creamy, light and starting to thicken. Add the milk and continue beating/stirring over the heat but do not allow the water to boil or the egg mixture will curdle.
Whip the cream until it thickens and forms peaks.
Remove the egg mixture, when cool fold in the toffee poached apples.
Do not add all the syrup at this stage or the ice-cream may not set.
Fold in the whipped cream and allow a marbling effect which is caused by carefully not over-beating.
Place the ice-cream in an ice-cream maker and churn for approximately 20-25 minutes until increased in volume and thicker. Do not over-beat.
Transfer to a cold dish or tin and place in a freezer to continue setting and becomes firm. Serve. -
KEVIN'S MENU
SMOKED SALMON CAKE WITH CHIVE CREAM CHEESE
Food trends come and go but this is one recipe that has stood the test of time at Dunbrody and once you’ve taken your first bite you’ll understand why. It is perfect for a dinner party as it can be prepared several hours in advance, ready to be brought back to room temperature and dressed with a little salad.
Serves 4
50 g/2 oz plain flour
1 small egg
about 150 ml/1/4 pint milk
sunflower oil, for frying
225 g/8oz smoked salmon slices
225 g/8oz cream cheese
1 tbsp snipped fresh chives
juice of 1/2 lemon
25 g/1 oz baby salad leaves
about 2 tbsp Dalkey mustard dressing (see below recipe)
salt and freshly ground black pepper
lemon wedges, to serve
To make the pancakes, sift the flour into a bowl with a pinch of salt, then make a well in the centre. Break the egg into the well and add a little of the milk. Mix the liquid ingredients together, then gradually beat in the flour until smooth. Beat in enough of the remaining milk until you have achieved the consistency of thin cream. Cover with cling film and leave to stand in the fridge for 20 minutes.
Heat a heavy-based frying pan. When hot, brush with the minimum of oil. Pour a small amount of the batter, about a quarter of the mix is right. Swirl it around until it is evenly and thinly spread over the bottom. Cook over a moderate to high heat for about 1 minute or until the edges are curling and the underside is golden. Flip over and cook the second side for 30 seconds or so until golden.
Turn the pancake on to a plate and repeat until you have four pancakes in total, lightly oiling the pan between pancakes. Leave to cool, then using a 5 cm/2 in cutter that is 5 cm/2 in deep stamp out three circles from each pancake.
Using the same cutter, stamp out eight circles from the smoked salmon, then cut the remainder into strips and reserve. Whip the cream cheese in a bowl with the chives and lemon juice. Season to taste.
To serve, line the cutter with cling film and set on a serving plate. Put a pancake round in the bottom of the cutter and add a spoonful of the chive cream cheese. Cover with a layer of the smoked salmon and then add another spoonful of the chive cream cheese. Repeat these layers and finish with a pancake round. Carefully remove the cutter and repeat until you have four in total. Place the salad leaves in a bowl, season and add enough of the dressing to lightly coat the leaves. Add a pile to each plate with the reserved smoked salmon strips. Drizzle around the remaining dressing and garnish with the lemon wedges
DALKEY MUSTARD DRESSING
This can also be made in a bowl with a whisk but I find a clean jam jar an excellent for storage.
Makes about 100 ml/3 1/2 fl oz
juice of 1/2 lemon
pinch caster sugar
6 tbsp olive oil
1 tbsp wholegrain mustard
salt and freshly ground black pepper
Place the lemon juice in a screw-topped jar, add the sugar and a good pinch of salt, then shake until the salt has dissolved.
Add the oil to the jar with the mustard and shake again until you have formed a thick emulsion. Season to taste and chill until needed. -
PAN FRIED STEAK, ROASTED GARLIC MASHED POTATO AND SAUTÉED VEGETABLES
1lb/450g Fillet of beef (4 steaks)
Sautéed Vegetables:
12-14 mushrooms-thinly sliced
2 carrots
1 parsnip
1 medium Onion -thinly sliced
Garlic-2 cloves-crushed
1 small head broccoli
12 cherry tomatoes
3oz/75g mangetout
3 tablespoons soy sauce
Chopped parsley-to garnish
Slice trimmed fillets of beef into medallions about ½ inch thick
Heat a pan until smoking hot. Brush with a little oil.
Place the medallions of beef on the pan. Cook for about 2-3 minutes each side-depending on how you like your beef cooked.
(Bear in mind that they will cook quickly as they are quite thin)
Remove the beef from the pan when it is sealed on both sides. Transfer to a warm plate.
Place another little drizzle of oil on the pan and fry off onions, garlic, broccoli, Maungetout, cherry tomatoes, carrots & parsnips and mushrooms until almost fully cooked (approximately 8-10 minutes)
Add in 3 tablespoons soy sauce and continue to cook gently for another moment or two.
Roasted Garlic Mashed Potato:
6 large potatoes
1 bulb garlic
2floz/25ml milk
Preheat the oven to 190C/375F/Gas Mark 5
Slice the bulb of garlic across horizontally.
Place on a baking tray and roast in the hot oven for approximately 30 minutes.
Meanwhile peel, boil and mash the potatoes. Season with a little salt and pepper.
Add in the milk and squeeze in the roasted garlic. Mash thoroughly again to infuse the garlic. If you wish you can add a little butter and chopped parsley as well.
Serve the meat and vegetables with these creamy garlic mashed potatoes. -
ORANGE SCENTED PASTRY CAGE WITH FRESH BERRIES AND GRAND MARNIER CREAM
This recipe is more ‘Blue Peter’ than actual cooking but the results are bound to be a talking point with your guests for the rest of the evening - reveal nothing!
Serves 4
4 tbsp lightly whipped cream
50 g/2 oz mixed berries, such has halved small strawberries, blueberries and raspberries
4 small scoops Grand Marnier ice cream
4 spun-sugar discs
4 tbsp fruit compote
FOR THE TUILE BISCUITS
50 g/2 oz unsalted butter, softened
100 g/4 oz icing sugar, sifted
finely grated rind of 1 small orange
2 tbsp honey
100 g/4 oz egg whites
100 g/4 oz plain flour, sifted
To make the tuile biscuits, cream the butter in a bowl with the sugar and orange rind until pale and fluffy. Slowly add the honey and continue to beat until well mixed, then gradually add the egg whites, beating well after each addition.
Beat the flour into the tuile mixture until thoroughly smooth. Cover with cling film and place in the fridge to rest for at least 1 hour or up to 24 hours is fine.
Preheat the oven to 180C/350F/Gas 4. Spoon the tuile mixture into a piping bag with a nozzle that is 0.25 cm/1/8 in wide. Line two large baking sheets with non-stick parchment paper. To make each basket, pipe an L shape. (STEP 1)
Shape each L shape into a boot. (STEP 2)
Fill each boot shape with trelace and repeat until you have 4 baskets in total. Any remaining mixture will freeze very well to use for another time. (STEP 3)
Bake for 5-6 minutes until just cooked through and lightly coloured. Remove from the oven, and working quickly with a palette knife while the biscuits are still hot, gently bend them around a rolling pin into baskets, holding until set - just be careful of your fingers! Transfer to a wire rack and leave to cool. (STEP 4)
To serve, place the cream in a piping bag with the nozzle that is 0.25 cm/1/8 in wide. Pipe a little into the middle of each serving plate and use to secure the tuile cages in an upright position, then carefully fill with the berries. Add a scoop of the ice cream on top of each one and decorate with the spun-sugar discs, then spoon around the fruit compote.
CARAMEL
Make sure that you wait until the sugar has completely dissolved before boiling the liquid, and never stir once the syrup boils. For a dramatic effect, place chunks of fresh fruit in the bottom of a glass serving dish. Cover with a mixture of lightly whipped cream and crème fraiche, then chill for at least two hours until really cold. To serve, pour over the hot caramel and watch it bubble and set before your eyes!
Makes about 100 ml/3 1/2 fl oz
100 g/4 oz caster sugar
Water
1 teaspoon liquid glucose
Place the caster sugar in a very clean, heavy-based pan over a low heat and heat gently with enough water to saturate it until the mixture has dissolved. Add the liquid glucose. Bring to the boil and boil fast for a few minutes until the resulting syrup begins to turn pale brown, gently swirling the pan to ensure even cooking.
When the caramel is rich golden brown, dip the base of the pan into a sink of cool water to prevent further cooking.
SUGAR CURLS
Using a clean, small metal spoon and knife-sharpening steel, dip the spoon into the caramel and lift it out again, then twist it around the steel to create some curls. Use for decoration.
CARAMEL DISCS
Drizzle the caramel in small zig-zag patterns on to a baking sheet lined with non-stick parchment paper. Leave to set and use within an hour for decoration.
CARAMEL SHARDS
Pour the caramel into a non-stick shallow tin and leave to set. Break into shards with a rolling pin and sprinkle over desserts or bowls of ice cream. -
Jayne Doherty's signature dish
Scallops with Saffron & Pancetta Risotto, Mushy Peas with wholegrain mustard & gremolata
Ingredients for four servings
1 bulb fennel
3 cloves garlic
3 shallots
parsley
12 small tomatoes quartered and seeded
1 lemon for juice and zest
olive oil
knob of butter
three large tablespoons Marscapone cheese
scallops for four
risotto rice for four
2 piches saffron
2 pints vegetable stock
1 small tub pancetta
garden peas for four
half glass white wine
salt and pepper
1. Warm your vegetable stock in a saucepan and add a pinch of saffron
2. Finely chop your fennel, shallots, garlic and grate a teaspoon of lemon zest and slowly fry in a knob of butter until soft
3. Meanwhile make the gremolata by mixing chopped parsley with lemon zest, lemon juice, salt and pepper and finely grated garlic and set to one side
4. Add a pinch of saffron and your risotto rice and keep stirring for a few minutes
5. Make pan hot and add a half glass of white wine and stir until the rice mixture is nearly dry
6. Season and then add your stock gradually. Keep stirring so the rice does not catch or stick to the pan
7. Meanwhile in a hot frying pan fry the pancetta until brown and then leave to one side
8. Keep adding stock to the rice until it is soft. Then add a few large tablespoons of marscapone cheese the pancetta and keep warm
9. Boil/steam the peas quickly at high temperature until soft and then mush with a fork and add wholegrain mustard, salt, pepper and a squeeze of lemon and keep warm in the pan
10. Add lemon, olive oil, salt, pepper tomatoes and parsley to a hot pan and fry for several minutes
10. Sear the scallops in a very hot pan with olive oil salt and pepper for only a few minutes each side
11. Plate the warm risotto in three little towers using a circular mould
12. Add the peas on top and finish with the scallops, gremolata and tomatoes -
Sasha Stewart’s signature dish.
Honey-roasted duck with green bean and hazelnut salad served with seasonal roasted vegetables
Ingredients
Duck Breast (skin on)
Pinch of Chinese 5 spice
Sea Salt & Cracked Black Pepper
2 Tbs honey
2 Tbs Soy sauce
100g Green Beans
50g toasted Hazelnuts (skins off and roughly crushed in pestle and mortar)
drizzle hazelnut oil
drizzle E.V olive oil
drizzle Balsamic
Mixture roasted veg according to season, mine are carrots, parsnips, sweet potato, red onion and fennel
1. Prep veg (ie cut size according to cooking time), red onion and fennel should be cut through the root to hold in tact. Place veg on baking tray, drizzle generously with olive oil and season well and place in preheated oven (200C) for 45 mins. Toss occasionally.
2. Score fat of Duck skin with sharp knife in criss cross pattern and season with salt and pepper
3. Pat in 5 spice to cover
4. Place skin side down on med to low heat dry pan and drain off any residual fat as it cooks (8-10 mins). Just before turning, turn heat up to make fat nice & crispy & golden
5. Turn over and cook for further 3-4 mins.
6. Just before duck is ready drizzle over honey and soy and toss and turn till you have a syrupy glaze.
7. Transfer Duck to plate to rest for 5 - 10 mins
8. Plunge green Beans into boiling water for 1 and half mins. drain and toss with Crushed hazelnuts. Drizzle with E.V.O, Hazelnut oil and Balsamic
9. Place bean salad on plate, top with carved duck slices, add any residual sauce. Serve roasted vegetables in a side dish to help self.
10. Yum!! (i hope) -
MASTERCLASS
JENNY’S BASIC ICE CREAM
Ingredients
6 egg yolks
50g/2oz caster sugar
Few drops vanilla essence
125ml full cream milk
570ml whipped cream
Method
Beat together the egg yolks, vanilla and 2oz caster sugar over a pan of warm water until the mixture becomes creamy, light and starting to thicken. Add the milk and continue beating/stirring over the heat but do not allow the water to boil or the egg mixture will curdle.
Whip the cream until it thickens and forms peaks.
Remove the egg mixture, when cool fold in the toffee poached apples.
Do not add all the syrup at this stage or the ice-cream may not set.
Fold in the whipped cream and allow a marbling effect which is caused by carefully not over-beating.
Place the ice-cream in an ice-cream maker and churn for approximately 20-25 minutes until increased in volume and thicker. Do not over-beat.
Transfer to a cold dish or tin and place in a freezer to continue setting and becomes firm. Serve.
KEVIN’S SUGAR CURLS/DISCS
Ingredients
100 g/4 oz caster sugar
Water
1 teaspoon liquid glucose
Method
Place the caster sugar in a very clean, heavy-based pan over a low heat and heat gently with enough water to saturate it until the mixture has dissolved. Add the liquid glucose. Bring to the boil and boil fast for a few minutes until the resulting syrup begins to turn pale brown, gently swirling the pan to ensure even cooking.
When the caramel is rich golden brown, dip the base of the pan into a sink of cool water to prevent further cooking.
Sugar Curls
Using a clean, small metal spoon and knife-sharpening steel, dip the spoon into the caramel and lift it out again, then twist it around the steel to create some curls. Use for decoration.
Caramel Discs
Drizzle the caramel in small zig-zag patterns on to a baking sheet lined with non-stick parchment paper. Leave to set and use within an hour for decoration.
Credits
- Participant
- Jenny Bristow
- Participant
- Kevin Dundon
- Director
- Peter Murphy
- Producer
- Tracie O'Neill
