Episode 6: Aoibhinn Garrihy's Recipes

Try Aoibhinn's recipes for yourself, and let us know how you get on!

Starter: St. Tola goats cheese, sourdough crisp, beetroot & hazelnut

Starter - Goat's Cheese

1 Preheat the oven to 180C. For the beetroot puree, with a scouring brush, scrub the beetroots gently but do not trim. Wrap in tin foil and place in a small baking tin. Bake for 1 ½-2 hours or until tender.

2 Place the vinegar in a small non-reactive pan and boil for about 1 minute until reduced by half. Leave to cool.

3 Unwrap the beetroots and leave until they are cool enough to handle, then peel and coarsely chop them – you can use gloves to prevent your hands from getting stained.

4 Transfer the beetroots to a thermomix or blender with the reduced vinegar and blend to a smooth puree. Season to taste and then transfer to a squeezy bottle. Chill until needed.

5 For the sourdough crisp, drizzle the sourdough with olive oil and sprinkle some of the garlic salt on both sides. Arrange on baking sheets and bake until crisp and golden.

6 For the cheese, combine the cream, goats cheese, honey and seasoning in a bowl. Whip by hand until smooth and adjust the seasoning. Place into a piping bag and keep at room temperature.

7 To serve, squeeze the beetroot puree on to serving plates and top with the goats cheesed. Scatter over the crumbed hazelnuts and add the sourdough crisps.
 

Ingredients:

For the beetroot puree:
3 raw beetroots
3 tbsp red wine vinegar
sea salt and freshly ground black pepper

For the sourdough crisp:
6 slices of sourdough bread
20ml olive oil
2 tsp garlic salt

For the goats cheese:
360g St. Tola goats cheese
30ml double cream
2 tbsp honey
sea salt and freshly ground black pepper

Starter: Doolin crab claws with beurre blanc & Guinness bread

Starter - Crab's Claws

1. Preheat the oven to 170C. To make the Guinness bread, mix all the dry ingredients together.

2 Heat the Guinness and treacle just enough to emulsify them. Pour into the dry ingredients with the buttermilk and mix thoroughly but do not over mix.

3 Brush a 1kg bread tin with vegetable oil. Pour in the bread mixture up to the ¾ mark. Top with a sprinkling of brown sugar. Bake at for 1 hour, then remove from the tin and continue to bake for 10-15 minutes until cooked through and to allow the crust to dry out. Leave to cool for at least 1 hour.

4 For the crab claws, heat a heavy-based, deep-sided pan and add in the oil.
Sweat the garlic and shallots without colour and season well. Add in the crab claws and toss them for 20 seconds. then add in the white wine and reduce by half.

5 Add the cream to the crab mixture and reduce by half again, then fold in the butter and add the lemon juice and chives. Season to taste and and arrange five crab claws on each serving plate and spoon over the beurre blanc. Cut the Guinness bread into slices and arrange alongside to serve.
 

Ingredients:

For the crab:
20ml vegetable oil
4 garlic cloves, crushed
2 shallots, finely diced
30 fresh crab claws (otherwise known as toes)
150ml dry white wine
100ml double cream
70g butter, cut into cubes
juice of 2 lemons
20 fresh chives, finely chopped
sea salt and freshly ground black pepper

For the Guinness bread:
100g strong white flour
200g rye flour
200g wholemeal flour
½ tsp salt
¾ tsp bread soda
200ml Guinness
175g treacle
400ml buttermilk
vegetable oil, for brushing
brown sugar, to sprinkle on top

Main: Feather blade of beef a la Bourguignonne with chive mash

1. Preheat the oven to 160C. For the beef, season the feather blades of beef. Heat a large frying pan on a medium to high heat and add a couple of tablespoons of oil. Quickly sear the feather blades of beef all over until golden brown. Transfer to a casserole dish. Tip in the vegetables and bay leaves and sauté for 10-15 minutes until tender. Stir in the tomato puree and then deglaze the pan with the red wine. Tip into the casserole and then scatter the garlic and herbs on top. Pour over the stock and cover with a lid. Braise for 2-3 hours or until meltingly tender. Remove the beef from the casserole and set aside, then strain the liquid into a clean pan.

2 For the chive mash, bake the potatoes on a bed of rock salt for about 1 ½ hours until tender, then cut the potatoes in half and scoop out the flesh. Mash until smooth. Heat the milk and beat into the mashed potatoes until smooth. Season with salt and pepper and fold in the chives, reserving a little to garnish.

3 Place the carrots in a small pan with barely enough water to cover and add the butter and sugar. Bring to a simmer and cook for about 20 minutes until tender and the liquid has almost completely reduced to a glaze, shaking the pan occasionally to ensure that they cook evenly.

4 To finish the beef, heat a little oil and the butter to a frying pan and sauté the pearl onions and bacon and allow to colour slightly. Add to the strained casserole liquid and then simmer gently until the onions and mushrooms are tender and the liquid has reduced down to a sauce consistency. Return the feather blades of beef to the sauce and allow to warm through.

5 Arrange a feather blade of beef on each warmed plate and spoon some of the sauce with the vegetables and bacon on to each one. Add the chantenay carrots and garnish with the parsley, then add quenelles of chive mash and garnish with the rest of the chives to serve.

 


 

Ingredients:

For the beef:
6 x 200g well trimmed portions feather blades of beef
olive oil, for cooking
2 shallots, diced
1 carrot, diced
2 celery sticks, diced
2 bay leaves
1 heaped tbsp tomato puree
300ml red wine
1 garlic clove, finely chopped
4 fresh thyme sprigs
2 fresh rosemary sprigs
600ml beef or veal stock
knob of butter
50g pearl onions, peeled
100g pancetta lardons
100g baby button mushrooms
2 tbsp shredded fresh flat-leaf parsley

For the chive mash:
1kg large Rooster potatoes
rock salt, for cooking
100ml milk
50g butter, diced
1 heaped tbsp snipped fresh chives

For the carrots:
200g chantenay carrots, trimmed
pinch of sugar
good knob of butter

Main: Pan seared fillet of turbot, saffron potato, mussel & Dublin Bay prawn bouillabaisse sauce

1. To make the bisque, eat half of the butter in a large pan and stir in the vegetables. Add the prawn shells and bouquet garni, then cover and cook for 10-15 minutes until the vegetables are softened.

2 Add the tomatoes and cook for 5 minutes, then increase the heat and pour in the Cognac to reduce right down. Add the tomato puree, wine and stock. Bring to a simmer, then cook gently for 30 minutes until slightly reduced. Season to taste. Pass through a fine sieve into a clean pan and simmer until reduced to a sauce consistency. Whisk in the rest of the butter before using.

3 To prepare the potatoes, using a paring knife, peel each one into a nice round cylinder shape. Put the stock into a small pan with the saffron and season to taste. Bring to the boil, then reduce the heat, cover and simmer for another 10-12 minutes until tender. Drain and keep warm.

4 Preheat the oven to 220C. Heat a frying pan over a medium to high heat. Season the turbot fillets. Add a knob of the butter and then sauté the turbot fillets for 1 minute on each side until golden – you may have to do this in batches depending on the side of your pan. Transfer to a roasting tin lined with parchment paper and roast for another 4-6 minutes. The exact cooking time will depend on their thickness, then leave to rest in a warm place for 3-5 minutes.

5 Meanwhile, cook the prawns. Wipe out the frying pan and add the sauté the prawns in a little oil and the butter for 2-3 minutes until tender, seasoning with salt and pepper. Cook the mussels in a separate pan in the white wine until they have just opened up (discard any that do not).

6 Spoon some of the bouillabaisse sauce into each wide rimmed serving bowl and add a rested turbot fillet. Arrange the saffron potatoes around the edges with the cooked Dublin Bay prawns and mussels. Garnish with the micro chervil sprigs to serve.

Ingredients:

6 x 175g turbot fillets
sunflower oil, for cooking
10g unsalted butter, chilled and diced
12 large peeled Dublin Bay prawns
12 large live mussels, scrubbed clean
100ml dry white wine

For the bisque:
50g unsalted butter, chilled and diced
1 small onion, diced
1 carrot, diced
1 celery stick, diced
1/2 small fennel bulb, diced (fronds reserved for garnish)
350g Dublin Bay prawns shells, roughly chopped
1 fresh bouquet garni
4 ripe tomatoes, quartered
4 tbsp Cognac
2 tsp tomato puree
150ml dry white wine
300ml fish stock

For the potatoes:
12 baby potatoes
pinch of saffron strands
600ml chicken stock

Dessert: Gin & ton ton with beetroot sorbet

1. For the pannacotta, soak the gelatine leaves in a bowl of water for 10 minutes to swell, then gently squeeze dry. Place the cream and sugar in a pan. Bring to the boil, then take the pan off the heat and stir in the squeezed gelatine. Strain into a jug and leave to cool, then fold in the yoghurt. Pour the pannacotta mixture in an even layer into the bottom of 6 balloon gin glasses. Place on a tray to set for at least 2 hours, or overnight is fine.

2 To make the cucumber jelly, soak the gelatine in a bowl of water for 10 minutes then gently squeeze dry. Blend the cucumbers in a thermomix or blender with the lime juice and rind, then pass through a fine sieve into a pan. Bring to a gentle heat, then take off the heat and stir in the squeezed out gelatine. Strain again into a jug. Leave to cool, then pour in the stock syrup with the gin and tonic water. Taste and make sure you have the balance of flavours right. Pour the cucumber mixture on top of the set pannacottas. Cover with clingfilm and place on a tray in the fridge again to set for at least 2 hours or overnight is best.

3 Preheat the oven to 180C. To make the beetroot sorbet, with a scouring brush, scrub the beetroots gently but do not trim. Wrap in tin foil and place in a small baking tin. Bake for 1 ½-2 hours or until tender.

4 Place the sugar in a pan with the water and put over a gentle heat, stirring until dissolved. Leave to cool.

5 Unwrap the beetroots and leave until they are cool enough to handle, then peel and coarsely chop them – you can use gloves to prevent your hands from getting stained.

6 Transfer the beetroots to a thermomix or blender and blend to a puree – you will need 100g in total. Then stir the beetroot puree into the cooled stock syrup until well combined. Freeze in an ice cream maker according to the manufacturer’s instructions.

7 To serve, make quenelles of the beetroot sorbet and arrange on top of the cucumber jelly to serve.

 

Ingredients:

For the pannacotta:
6 gelatine leaves
500ml cream
50g caster sugar
200ml natural yogurt

For the cucumber jelly:
6 gelatine leaves
1 1/2 cucumbers, seeded
juice and finely grated rind of 4 limes
500ml stock syrup (cold)
200ml artisan Irish gin, such as Gunpowder
175ml tonic water

For the beetroot sorbet:
2 raw beetroots
200g caster sugar
300ml water