Recipies
Burnt lemon cream with Raspberries
- Preparation Time 20 mins
- Cooking Time 10 mins
- Servings 4
Ingredients :
- For the base
- Juice of 4 lemons
- 165g caster sugar
- Zest of 2 lemons, finely grated
- 6 eggs
- 350ml double cream
- 28 raspberries
Method :
- Preheat the oven to 180°c (gas mark 4). Boil up the lemon juice with the sugar to make a syrup and allow this to cool, Put the eggs into a bowl, pour the lemon syrup over them and whisk the eggs and syrup together.
- Bring the cream to the boil and then whisk it into the egg and lemon mixture, together with the lemon zest.
- Pour the mixtures into 4 white oven proof dishes, about 11cm in diameter, and plop 6 raspberries into each.
- Place the dishes on an oven tray, put it in the oven and cook the creams for about 20 minutes or until they are set.
- Place the dishes on an oven tray, put it in the oven and cook the creams for about 20 minutes or until they are set. Remove the dishes from the oven, leave them to cool and then put them in the fridge until they are chilled.
- To serve, dust each lemons with icing sugar, caremelise them either under a hot grill or with a blowtorch and garnish each with raspberry and some shortbread biscuits.
Courtesy of John Dunne at the Avoca Cafe.
Potato & pea boxty with
oyster mushrooms & scallion white wine cream
- Serves Three.
Ingredients :
- 400 grams of grated potato.
- 60 grams melted butter.
- 60 grams flour.
- Juice of half a lemon.
- 50 grams of peas.
- Seasoning.
- Oil for frying.
- Sauce 100 ml white wine.
- 2 cloves of minced garlic.
- 300 mls of cream.
- 60 grams of spring onion tops.
- Seasoning.
- 150 grams of oyster mushrooms [any mushroom will do] sliced thickly.
Method :
- Firstly grate the potato, add the salt and lemon and give them a good squeeze. Some liquid will escape. Do no not discard this. This starchy liquid will help to bind all the other ingredients. Add the flour, 40 grams of melted butter, the peas and the seasoning.
- Shape the mixture into patties you should get about 6 from this quantity. Heat some oil in a large frying pan or skillet. When it is sizzling, lower the heat to medium and add the patties. Fry the patties for about five minutes on each side.
- Meanwhile make the sauce; In a small saucepan heat the remaining butter, garlic and wine. Allow it to reduce for a minute or two before adding the cream. Reduce for a further five minutes before adding the spring onion tops. Blend to a velvety sauce.
- While this is happening heat a little sunflower oil in a frying pan, when it begins to sizzle, add the mushrooms and sautee for a couple of minutes.
- To serve, flood each plate with a ladle of sauce and top with two of the boxty and the fried mushrooms.
Courtesy of Tony at the Cornucopia Restaurant.