Pan Seared Coley, BBQ Carrots, Marjoram Gnocchi, Dukka, Real Ale Gel.

This recipe was  provided by Paul Cunningham Head Chef at Brunel’s Restaurant in Newcastle County Down.

Difficulty medium
Preparation Time 30 minutes
Cooking Time 2 hours
Servings 2
Main Ingredients
  • Carrot Puree & BBQ Carrots
  • Carrot Puree:
  • 200g carrots
  • 150g butter
  • 300ml white chicken stock
  • BBQ Carrots:
  • Carrots
  • 30ml mirrin
  • 2g Maldon salt

Main Instructions
  1. Carrot Puree:
  2. Puree, peel & dice the carrots
  3. Brown butter in a pan
  4. Add the carrots and stock and cook out and blend
  5. Correct your seasoning then pass through sieve until smooth
  6. BBQ carrots:
  7. Mix all ingredients and chargrill until blackened
  8. Then slow roast at 130 degrees for 2 hours.
  9. (2nd instructions)
  10. Bake potatoes at 175 degrees centigrade until cooked (60 - 80 mins)
  11. Scoop out the flesh, mash and mix with rest of ingredients.
  12. Roll into cylinders, cut and blanch in salted water for 2 mins
  13. Pan fry in foaming Butter.
  14. (3rd instructions)
  15. Mix all ingredients and let stand for 3 mins.
  16. Bring to the boil, sieve then chill.
  17. Once set, blend and sieve again until smooth.
  18. (4th instructions)
  19. Roast hazelnuts and sesame in oven at 180degrees for 8-10 mins until golden.
  20. Cool at room temperature.
  21. Slowly toast the coriander and cumin seeds in a pan until fragrant.
  22. Then pulse in blender to leave rough texture.
  23. (5th instructions)
  24. Pan sear the Foley in a hot pan to Crispen skin
  25. Then cook in oven at 180degrees for 6-8 mins.
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