Episode 4: Paul Harrington's Recipes

Starter: Seared scallops with tarragon butter


  1. Rub the base of a non-stick frying pan well with the block of butter, and cut the remainder into small pieces. Set the pan over a high heat and as soon as the butter starts to smoke, add the scallops and sear for 2 minutes on each side, seasoning them with a little salt and pepper as they cook. Transfer the scallops to warmed scallop shells, each one sat on a little pile of rock salt to keep the shells steady.
  2. Remove the pan from the heat and whisk in the butter a few pieces at a time, then add the tarragon and season with a little salt and pepper. Spoon over the scallops and garnish with micro tarragon, if liked.


  • 50g chilled unsalted butter
  • 12 prepared large fresh scallops
  • 2 tsp chopped fresh tarragon
  • rock salt, for serving
  • fresh micro tarragon herb, to garnish (optional)

Starter: Crab & spinach roulade with dill cream sauce


  1. Preheat the oven to 190C. Grease and line a Swiss roll tin (23 x 32cm) with parchment paper. Heat the butter in a large pan and cook the spinach until wilted. Season with salt and pepper. When cool enough to handle, squeeze out as much liquid has you can. Tip into a food processor and add the egg yolks with two tablespoons of the Parmesan and the flour. Season with salt and pepper and blend until finely chopped. Transfer to a large bowl with a spatula.
  2. Whisk the egg whites until stiff, then fold into thepinach mixture. Spread in the tin and bake for 12-15 minutes until firm to the touch.
  3. Meanwhile, beat the cream cheese until smooth and creamy and then fold in the crabmeat. Season to taste.
  4. To make the dill cream sauce. Pour the cream into a pan and reduce down to a sauce consistency. Season to taste and stir in the dill. Add enough lemon juice to taste and keep warm.
  5. Put a sheet of parchment paper on the work surface and dust with the rest of the Parmesan. Turn the spinach roulade on to the work surface and carefully peel off the paper. Spread with the crab mixture and roll up from the shortest end using the paper to guide you. Trim off the end and cut into slices.
  6. To serve, spoon some of the dill cream sauce on to each plate and add a slice of the crab and spinach roulade on top.


For the roulade:
400g baby spinach leaves
knob of butter, extra for greasing
5 large eggs, separated
6 tbsp freshly grated Parmesan cheese
3 tbsp self-raising flour
150g cream cheese
200g fresh white crabmeat

For the dill cream sauce:
400ml double cream
1 heaped tbsp chopped fresh dill
½ lemon

Main: T-bone steak with truffle chips


  1. First make the mayonnaise, break the egg into a food processor and add ½ teaspoon of salt and the vinegar, mustard and half of the olive oil. Secure the lid and whizz for 10 seconds.
  2. Leave to stand for a couple of seconds, then turn on again and pour the remaining olive oil and sunflower oil through the feeder tube in a thin, steady stream. This should take 25-30 seconds. Switch off the machine, take off the lid and scrape down the sides and whizz again for 2-3 seconds, then season to taste. Transfer to a squeezy bottle and chill until needed.
  3. To make the chips, peel the potatoes and cut lenthways into roughly 1cm slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it’s worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.
  4. Heat a deep, heavy-based pan, half-full of the sunflower oil to 130C. It’s important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C.
  5. Using a large metal slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for 10 minutes, or until cooked through but not browned. 6 Remove from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. The chips can be left for several hours at this stage.
  6. Preheat the oven to 200C. To cook the steaks, cut an ovenproof griddle pan on a high heat. Season the steak on both sides, then rub all over with the garlic cloves, thyme and olive oil. Put the steak into the hot pan and char the underside for 2 minutes until griddle lines appear. Turn the steak over to brown the other side, rub the top with thyme again, then lay the thyme and garlic on top of the meat.
  7. Once evenly browned all over with griddle lines, put a few thyme sprigs and 2 of the garlic cloves to one side, hold the steak with a pair of tongs to cook its fatty side and render it down so it’s soft. This will take a few minutes. Arrange on a large baking sheet and put the thyme, garlic and a generous knob of the butter on top and repeat with the remaining steaks – you will need 2 baking sheets.
  8. Place the steaks in the oven to finish cooking for 4-6 minutes or until the meat reaches 62-65C on a probe thermometer (or until cooked to your liking).
  9. Rest the steaks for 10 minutes, while you finish the chips. Reheat the oil to 190C. With a slotted spoon, lower the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
  10. To serve, arrange the rested T-bone steaks on warmed plates with the freshly cooked chips. Drizzle the chips with the mayonnaise and then pare over shavings of the black truffles.


For the mayonnaise:
1 egg, at room temperatur
2 tsp white wine vinegar
1 tsp Dijon mustard
100ml olive oil
100ml sunflower oil

For the chips:
4 large Rooster potatoes
sunflower oil, for deep-fryi

For the steaks:
500g T-bone steaks
8 garlic cloves, bashed
15g fresh thyme sprigs
2 tbsp olive oil
100g butter, diced

To garnish:
whole black truffle

Main: Connemara Hill rack of lamb with herby crust, baby roasted rosemary potatoes & peas


  1. To prepare the herb crust, place the breadcrumbs in a food processor with the mixed herbs and blend for a few minutes until green and fragrant. Pat the racks of lamb dry with kitchen paper then brush over the egg wash and press with a thick layer of the breadcrumbs. Arrange on a tray and chill until needed.
  2. To make the baby roasted rosemary potatoes, cut the potatoes into quarters and mix with the garlic and rosemary, then season generously. Toss in the oil and tip into a roasting tin. Roast for 30-45 minutes until crisp and golden brown, tossing occasionally to ensure they cook evenly.
  3. Meanwhile, make the rosemary jus, heat a pan until it is quite hot. Add the balsamic vinegar, and as soon as the bubbling subsides, add the red wine jus, sugar, rosemary and tomato puree. Boil for about 5 minutes, until reduced by three-quarters and well flavoured. Season to taste and keep warm.
  4. To roast the lamb, preheat the oven to 200C. Allow the lamb to come back up to room temperature, then arrange in a roasting tin with a wire rack. Roast for 8-10 minutes until the crusts are golden and the lamb is medium rare. Leave to rest for 15 minutes, then carve each one into chops.
  5. Spoon some of the rosemary jus on each warmed plate and garnish with the redcurrant sprigs. Arrange the Connemara Hill lamb chops on top. Serve with separate bowls of the baby roasted rosemary potatoes and peas.





For the lamb:
50g white breadcrumbs
2 heaped tbsp chopped
4 x 5-bone racks of Conn
egg wash (made with 1 e

For the potatoes:
600g baby new potatoes
2 garlic cloves, minced
1 tbsp chopped fresh ros

For the rosemary jus:
50ml balsamic vinegar (g
200ml red wine jus
1 tsp light brown sugar
1 tsp chopped fresh rose
1 tsp tomato puree

To garnish:
Redcurrant sprigs

To serve:
Buttered peas

Dessert: Lemon tart


1. To make the pastry, sift the flour and icing sugar into a large bowl and work in
the butter. Make a well in the centre and add the lemon rind and vanilla
seeds, then add the beaten eggs. Knead the mixture, working as quickly as
you can, until everything is combined into a smooth dough. Wrap in clingfilm
and leave to rest in the fridge for at least 30 minutes or up to 2 hours if time
2. Preheat the oven to 180C. Grease a 20cm flan tin with a removable base. Roll
out the pastry and line the tin allowing an overhang of no less than 1cm. Line
the pastry case with greaseproof paper and then fill with dry baking beans to
insure the sides, as well as the bottom, are weighted. Bake for 10 minutes,
then remove the paper and the beans and bake for a further 10 minutes until
cooked through but not coloured.
3. To make the Lemon filling, whisk the eggs with the caster sugar and lemon
rind in a large bowl until smooth. Stir in the lemon juice, then add the cream.
Continue to whisk until all the ingredients are thoroughly combined. Skim any
froth from the top. Reduce the oven temperature to 120C. Pour the cold filling
into the hot pastry case (this will ensure that the case is sealed). Bake for 30
minutes. Remove from the oven and leave to cool and set for about an hour.
The secret of a really good lemon tart is that the filling is firm and clear and
the pastry light and crisp. It should never be cut immediately after it is cooked,
as it needs at least an hour to cool and set or the filling will be too runny.
4. Meanwhile, make the lemon mousse. Using an electric whisk, whisk together
the egg yolks and sugar until pale and thickened.
5. Soak the gelatine in a little cold water and then squeeze dry. Warm the lemon
juice and then whisk in the gelatine. Leave to cool and then whisk into the
sugar mixture until the mixture has thickened a little.
6.Whisk the egg whites in a bowl until stiff peaks have formed, then whisk the
cream in a separate bowl until soft peaks have formed and then fold into the
lemon mixture with the egg whites. Transfer to a bowl and chill for an hour to
7.When ready to serve, preheat the grill to very hot. Sift the icing sugar over the
top of the tart and place it under the grill to caramelise the sugar to a light
golden brown or use a blow torch. Alternatively, you can sprinkle the tart with
icing sugar without caramelising it.
8.To serve, cut the tart into slices and arrange on plates with quenelles of the
lemon mousse and decorate with candied lemon rind and mirco mint sprigs, if


For the pastry:
500g plain flour, extra for dusting
175g icing sugar
250g unsalted butter, at room temperature and diced
finely grated rind of 1 lemon
1 vanilla pod, split open and seeds scraped out
1 ½ eggs, beaten

For the lemon filling:
9 eggs
400g caster sugar
finely grated rind of 2 lemons
juice of 5 lemons
250ml double cream

For the lemon mousse:
4 free-range eggs, separated
125g caster sugar
4 sheets of leaf gelatine
juice of 4 lemons
300ml double cream
To decorate:
50g icing sugar
candied lemon rind and micro mint sprigs (optional)

Dessert: Siobhan’s sherry trifle


  1. For the base, cut the trifle sponges in half and spread a little raspberry jam on each piece, then sandwich together. Cut into bite-sized pieces, then divide into individual glass dishes. Roughly crush amaretti biscuits and sprinkle on top followed by a layer of the raspberries. Sprinkle over the sherry and leave to soak into the sponge base.
  2. To make the jelly, soak the gelatine leaves in cold water for a few minutes until softened. Heat the raspberry juice until hot but not boiling. Squeeze the excess water out of the gelatine, then stir into the raspberry juice. Make sure all the gelatine is completely dissolved. Then pour over the base of the trifles and allow to set in the fridge for 4-6 hours. When the jelly has set make the custard.
  3. To make the custard, heat the cream in a small pan. Blend the egg yolks, sugar and cornflour together thoroughly, and when the cream is hot, pour it over the egg mixture, stirring continuously. Return the custard to the pan and stir over a very low heat until thick, then remove it and allow to cool. Spread the custard over the jelly in an even layer. Allow to cool completely.
  4. To decorate, whip up the cream and spread it on the top of the custard layer. Crumble over the amaretti biscuits. Cover and chill for 3-4 hours until set before serving.



For the base:
5 trifle sponges
3 tbsp raspberry jam
10 amaretti biscuits  
250g fresh raspberrie
55ml sherry

For the jelly: 
2 gelatine leaves
300ml raspberry juice
For the custard:
275ml double cream
3 egg yolks
25g caster sugar 
1 tsp cornflour 

To decorate:
275ml double cream
5 amaretti biscuits