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Kevin Dundon's menu
KILMORE QUAY CRAB AND WATERCRESS SPRING ROLL
Frozen spring roll wrappers are readily available from Oriental supermarkets and just need to be thawed out before using. For a slightly different but equally good result use two layers of filo pastry cut into 25 cm/10 in squares for each spring roll.
Serves 4
1 tbsp mayonnaise
1 tsp Dijon mustard
225 g/8oz fresh white crabmeat
1 tbsp chopped fresh mixed herbs (such as basil and coriander)
50 g/2 oz watercress, well picked over, plus extra to garnish
4 x 25 cm/10 in spring roll wrappers, thawed
1 egg yolk mixed with 2 tsp water
sunflower oil, for deep-frying
about 4 tbsp chilli jam (page 00)
salt and freshly ground black pepper
Place the mayonnaise in a small bowl and beat in the mustard. Finely flake the crabmeat with a fork, removing any stray pieces of shell or cartilage as you go. Place in a bowl and add the mustard mayonnaise, the mixed herbs and watercress. Stir well to combine and season to taste.
Place a spring roll wrapper at an angle on a chopping board so that one of the corners points towards you. Brush around the edges with egg wash and then spoon about a tablespoon of the crab filling in a line near the top corner. Fold over to enclose and then roll it towards you a little. Fold in the sides and continue to roll up into a nice cylinder shape. Place on a non-stick baking sheet and repeat with the remaining ingredients until you have four spring rolls in total. Lightly brush with the remaining egg wash and chill for 30 minutes.
When ready to serve, pour enough of the oil into a deep-fat fryer or deep-sided pan to a depth of 6-7.5 cm/2 1/2-3 in and heat to 180C/350F, or until a small piece of white bread turns golden brown in about 30 seconds. Deep-fry the spring rolls for 3-4 minutes or until crisp on all sides and lightly golden. Drain well on kitchen paper.
To serve, using a sharp knife, cut off very ends of each spring roll so that they will sit well on the plate, then cut each one in half on the diagonal. Set on serving plates and drizzle over the chilli jam. Garnish with the watercress.
Chilli Jam
• 2 mild red chillies, seeded and cut into julienne (long thin strips)
• 200 g/7 oz caster sugar
• 225 ml/8 fl oz white wine vinegar
Place the chillies in a pan with the sugar and vinegar and bring to the boil, stirring until the sugar has dissolved. Reduce the heat and simmer for about 10 minutes or until reduced by half. Remove from the heat and leave to cool completely, then transfer to a bowl and cover with cling film. Place in the fridge and use as required. It will keep for up to six months. -
Duncannon Fisherman’s Pie
Consider using this mixture as the base for a seafood pasta or vol au vent or even for a fisherman’s pie topping with savoury crumble topping, pastry instead of mashed potato.
Ingredients:
2 sticks celery
50ml white wine
1 leek-thinly sliced
1 carrot-diced finely
2 cloves of crushed garlic
350ml fish stock
30g butter
250ml pouring cream
Thyme
½ shot Pernod
1 ½ lb selection of fish (include cod, salmon, smoked fish, prawns, mussels etc)
Seasoning
Method:
Dice vegetables in nice bite-size pieces and sauté off in the butter with garlic and thyme until they are glazed but without colour. Scatter in the plain flour at this stage and use it to coat all of the vegetables and dry up all the juices.
Add white wine and fish stock together with cream and allow the vegetables to cook out slightly.
Entirely cook this mixture out before adding your selection of fish and shellfish.
When the vegetables have softened add the fish and shellfish. At this stage try not to stir the mix too much as this will cause the fish to break up.
Cook, very gently, for 5-6 minutes just until the fish is cooked.
Just after the fish is lightly poached add in some freshly chopped basil and/or tarragon together with the Pernod.
Transfer to a casserole dish and top with mashed potato (I normally pop some egg yolks into the mashed potato for a fluffier finish).
Transfer to a hot oven (190C/375F/Gas Mark 5) for 20 minutes until the potatoes are golden brown and the fish pie is piping hot.
Serve with a large green salad and or crunchy roasted potatoes.
SIMPLE FISH STOCK:
Skin from the fish
1 stick of celery
3 black peppercorns
1 bay leaf
Stalks of fresh parsley
1 wedge of lemon.
Water
Bring the entire mixture to the boil for 10 minutes. -
Chocolate Mousse
This is the simplest recipe for chocolate mousse you will ever prepare.
There are many variations to this recipe as well. If you wish you can use either milk or white chocolate as well although it is worth remembering that white chocolate is the most difficult to work with.
Mousse:
10oz/300g dark & milk chocolate mixed
3 eggs, separated
9floz/250ml cream
Melt the chocolate in a heatproof bowl set over a pan of simmering water.
Leave to cool a little.
Lightly beat the egg yolks and then whisk into the melted chocolate until well combined. The mixture will stiffen immediately at this stage but don’t panic.
Whip the cream in a bowl until you have achieved soft peaks and then whisk into the chocolate mixture. The cream will soften the mixture down and loosen its consistency.
In a clean bowl whisk the egg whites until very stiff and gently fold them into the chocolate cream mixture. This will add air and lightness to the actual mousse.
Divide the mousse between some fancy wine glasses and allow to chill for at least 1 hour before you serve with some fresh fruit.
Sometimes before I place the fruit on the mousse I might top it with some dark chocolate ganache on top
Chocolate Ganache:
5floz/150ml pouring cream
3oz/75g dark chocolate
Bring the cream to the boil and then rapidly whisk it into the dark chocolate.
Additional Notes:
• Sometimes I use some whipped cream in between some layers of chocolate mousse to give a layered effect in the glass.
• You can add other ingredients to this mousse as well if you wish: chopped buts, grated orange zest, variety of liqueurs etc. -
Jenny Bristow's menu
Honey Roasted Figs with Dolcetta, Parma Ham and Spiced Apple and Walnut Chutney
Ingredients
6 large fresh figs
50g/2oz Dolcetta cheese
1-2 dsp olive oil
1-2 dsp runny honey
12 slices Parma ham
Black pepper/salt
Apple and Walnut Chutney
50g/2oz walnut – finely chopped
2 apples
1 onion – finely chopped
8oz soft brown sugar
250ml/½pt rice wine vinegar
25g/1oz sultanas or golden raisins
4-6 dsp water or apple juice
To Make Roasted Figs
Skin the figs, fill with cheese, wrap in Parma ham and drizzle with olive oil and honey. Wrap in parchment paper, tie with string and place in oven for only 8-10 minutes.
To Make Chutney
Place the diced apples, chopped walnuts, diced onion, soft brown sugar, vinegar, apple juice and sultanas into a pan. Stir gently until the sugar has dissolved then reduce the heat and bubble gently for approximately 20 minutes until the mixture resembles a chutney.
To Serve
Serve roasted figs with walnut and apple chutney with a simple salad of apples, oak leaf lettuce, radicchio and walnuts tossed in balsamic vinegar. -
Citrus and Herb Crusted Fish Fillets and Pesto Mash
You can use whatever fish fillets are freshest and best. Choose your favour combination of herbs.
Ingredients
Fish fillets
6 fillets or slices of sea bass, turbot, brill or whiting
25g/1oz plain flour
2 tbsp olive oil
25-50g/1-2oz butter
1 tbsp each of flat leaf parsley, thyme, dill
Champ
6 potatoes – peeled and cut into chunks
Water to cover
Salt and pepper
50g/2oz softened butter
4-6 dsp creamy milk
2-4 dsp pesto
Sun Dried Tomato and Chervil Sauce
50g/2oz sun dried tomatoes – chopped
2 dsp oil from tomatoes
1 tbsp pink peppercorns
2 tsp soft brown sugar
2 tbsp sherry vinegar or rice wine
125ml fish stock
Chervil
1 dsp chopped chervil or flat leaf parsley
Method
Fish Fillets
Preheat the oven at 200°C/Gas No 6. Prepare the fish fillets into even sized pieces. Dust with flour, chopped herbs and lemon juice. Heat the oil and butter together, place the fillets into the pan when the temperature is high. Cook for 1-2 minutes until golden then remove and place on a baking sheet into the oven for 3-4 minutes only, before serving. Cooking time will vary with the thickness of the fish fillets.
To Make the Champ
Boil the potatoes until tender, then beat in 50g/2oz softened butter, 4-6dsp creamy milk, salt and pepper and top with pesto
To Make Sauce
Add the stock to a pan and reduce slightly. Add sugar, vinegar, oil from sun dried tomatoes and heat through. Finally add the chopped tomatoes, herbs, peppercorns.
Serve around the fish with blackened lemons and if liked, oven baked fennel and spinach. -
Baked Amaretto Tata with Caramelised Nectarines and a Burnt Toffee Mascarpone Cream
Lemon and Almond Cake
125/5oz softened butter
125/5oz caster sugar
Zest of 2 lemons
Few drops vanilla essence
25g/1oz ground almonds
3 small eggs or 2 large eggs
150g self raising cake flour
1 dsp milk or prosecco white wine
Top with
50g/2oz flaked or toasted almond
Caramelised Nectarines
2lbs nectarines
4 cinnamon sticks
4 star anise
1 vanilla pod
50g/2oz Demerara sugar
25g/1oz soft brown sugar
125ml freshly squeezed orange juice
1 dsp amaretto liqueur
Burnt Mascarpone Cream
250ml/½pt whipping cream
200g/8oz mascarpone cheese
50g icing sugar
To Serve
Mint leaves and star anise
Dusting of icing sugar
To Make the Sponge
Place all ingredients except flakes almonds into a blender and whiz for 2-3 minutes until softened and cream – butter, sugar, eggs, flour, lemon zest, ground almonds, vanilla and milk. Transfer to a 7 inch lined spring form baking tin and top with sliced nectarines and a few flaked almonds
Bake at 375°F/Gas No 5 for 25 – 30 minutes.
To Cook Nectarines
Cut in half, remove the stones, and place in an ovenproof dish with cinnamon, star anise, vanilla, orange juice, sugar and amaretto liqueur. Bake until softened but still firm
To Make the Cream
Beat the mascarpone cheese until soft. Beat the cream and mix together with the mascarpone and 2-3 dsp coffee like mixture from the poached nectarines.
Serve the Dessert
Top a slice of sponge with the poached fruit. Add a spoonful of mascarpone toffee cream. Dust with icing sugar and blast with a blow torch.
Serve hot garnished with mint and star anise. -
Ned's signature dish
Roast Chicken Breast with Tomato / Pesto Crust
Served with
Roast Root Vegetables
Chicken Couscous with Herbs and Diced Vegetables
Served with Roast Tomato and Balsamic Sauce
Chicken
1 Boneless Free Range Chicken Breast
1 Slice Parma Ham
Parmesan Cheese
Tomato Pasta Sauce – see below
Home made Pesto – see below
Fresh Basil Leaves
Olive Oil
Ground Pepper / Sea Salt
Bread
1. Butterfly chicken
2. Season with Ground Pepper. No additional salt is required due to salty flavours of parmesan cheese and Parma ham.
3. Place basil eaves onto chicken
4. Add a slice Parma Ham to cover the chicken
5. To make Breadcrumbs place bread in blender and add fresh basil. Add Tomato Pasta sauce and blend again
6. Cover Parma ham with layer of Tomato Pasta Sauce
7. Add line of sliced parmesan cheese across the chicken
8. Dribble with olive oil
9. Place in oven to rest.
Chicken Couscous
Couscous
Chicken Stock
Courgettes
Aubergine
Red Onion
Olive Oil
Fresh Flat Leaf Parsley
1. Finely dice vegetables into small uniform size.
2. Finely chop flat leaf parsley
3. Place couscous in bowl
4. Add chicken stock
5. Leave to stand for 10 minutes covered by clean tea towel
6. add olive oil and fork couscous to loosen grains
7. Add roast vegetables and parsley and mix thoroughly
8. Season with ground black pepper
Roast Root Vegetables
Butternut squash
Red bell Pepper
Sweet Potatoes
Fennel
Red Onion
Fresh Thyme
Fresh Rosemary
Olive Oil
Balsamic Vinegar
Sea Salt and Ground Pepper
Lemon
Honey or Maple Syrup
1. Peel and Cube Butternut Squash, Sweet Potato and Fennel
2. Seed and slice red pepper
3. Peel and Quarter Onion
4. Finely chop Thyme and Rosemary
5. In large bowl combine all vegetables
6. Roasting tray combine Thyme, Rosemary, olive oil, balsamic vinegar, Sea Salt, Ground Pepper, and Juice of one lemon. Mix and then spread over vegetables.
7. Thoroughly mix vegetables together ensuring that all vegetables are even covered.
8. Cook in 220 degree oven for 40 minutes. Cover roasting tray with tin foil for first 20 minutes cooking.
9. 10 minutes before end remove roasting tray from oven add Maple Syrup, mix and return to oven again.
Roast Tomato Sauce
12 small vine tomatoes
1 clove of garlic chopped
Sea Salt and Ground Pepper
Basil flavoured Olive Oil
Balsamic Vinegar
1. place tomatoes in small roasting tray
2. add chopped garlic
3. cover with basil oil, balsamic vinegar, salt and vinegar
4. Cook in oven for 20-30 minutes until tomatoes have softened
5. squeeze tomatoes through sieve to remove seeds and skins
6. Taste sauce and season to taste
Home Made Pesto
½ Garlic clove
3 large handfuls of fresh basil leaves
1 handful of pine nuts
1 large handful of grated Parmesan Cheese
Sea Salt and Ground Pepper
Extra Virgin Olive oil
Small squeeze of lemon juice
1. Place all ingredients into liquidiser (with exception of olive oil)
2. Blend until in small pieces
3. add olive oil to loosen
4. add a few pine nuts at end for texture
Tomato Pasta Sauce
1 small onion chopped
1 garlic cloves crushed
1 bottle of Tomato Sauce
2 tsp balsamic vinegar
2 tsp sugar
Fresh Oregano
Sea Salt and Ground Pepper
Olive oil
1. Gently cook onion and garlic until softened
2. stir in tomato sauce, balsamic vinegar and sugar.
3. bring to boil and simmer for 40 minutes
4. season with salt and pepper
5. leave to stand to cool -
Carmel's signature dish
homemade pork sausages with colcannon and apple sauce
Ingredients
for the sausages
225 fatty mince pork
1oz breadcrumbs
1 egg
1 garlic clove
fresh parsley or marjoram
1.5 tbsp olive oil room temp
salt & pepper
for the colcannon
2 ozs butter
250g green cabbage
4fl ozs hot milk
1 tbsp chopped parsley
0.5 ozs spring onion
for the apple sauce
1 cooking apple (peeled, cored & chopped0
1 tbsp water
1 oz caster sugar
Method
Mix together the ingredients for the sausages, except the olive oil and season with salt & pepper. Divide the mixture into 5-6 pieces and shape each into a sausage.
To make the colcannon cook the potatoes in boiling salted water until tender, draining three- quarters of the water after 10 minutes and continuing to cook over a low heat. When cooked drain all the remaining water, peel and mash with 25g of the butter while hot.
Meanwhile cook the cabbage. Cut the cabbage in quarters, then cut out the core. Slice the cabbage finely across the grain. Heat a saucepan, add the remaining butter, 1 tbsp of water and the sliced cabbage.Toss over a medium heat for 5-7 minutes until just cooked. Add to the potatoes then add the hot milk, parsley and spring onion, keeping some milk back in case you do not need it all.Season to taste and beat until creamy and smooth, adding more milk if necesary. Serve piping hot with the remaining butter melting in the centre.
To make the apple sauce, place the apple in a small saucepan with the water. Put the lid on and cook over a gentle heat, stirring until the apple, until it has broken down to a mush. Add sugar to taste and serve warm or at room temperature.
To cook the sausages , heat a frying pan on a low to medium heat, add 1 tbsp olive oil and gently fry the sausages for 12-15 minutes until golden on all sides and cooked on the inside.
Serve with the colcannon & apple sauce.
Credits
- Participant
- Jenny Bristow
- Participant
- Kevin Dundon
- Director
- Peter Murphy
- Producer
- Tracie O'Neill
