Cured Sea Trout, Vietnamese dressing & Oyster mayo
Chef Chris Magowan
Wine & Brine
1 fillet sea trout
100g sea salt
2 lemons zested
1.20ml sesame oil
4 shallots diced
30g ginger diced
1 red chilli deseeded and chopped
75ml red wine vinegar
75 ml stock syrup
40 ml soy sauce
30g pickled ginger chopped
40ml fish sauce
4 limes juiced
Oyster mayo :
3 egg yolks
3 rock oysters
2 tbsp white wine vinegar
200ml rapeseed oil
1 tsp English mustard
1 bunch parsley ( picked)
Salt & pepper
Cured sea trout
- Combine the salt and sugar, and zest together. Place all over the trout fillet so it is completely covered. Place on tray and cover with cling film and place in fridge for 12 hours
- Remove salt by by rinsing under water then pat dry. Leave in fridge until ready to use
- Place all ingredients in stage 1 in a pan apart from rice wine vinegar
- Sweat for a few minutes and add vinegar, reduce by half
- Add stage 2 ingredients and allow mix to cool.
- Add stage 3 ingredients and allow to marinate overnight for best results.
- Using an oyster knife, shuck the oyster. Place in the blender with all the oyster juices, egg yolk, mustard, vinegar and parsley. Gradually add the oil and season to taste
Seafood Chowder & Guineess Wheaten Bread
Chef Vincent Hurley
20g gluten free flour
30ml single cream
30g diced cooked carrots
30g diced cooked celery
200g cooked diced potatoes
30ml good fish stock
25ml white wine
400g mixed fish , cod , smoked haddock,smoked coley,salmon,
salt and pepper
- In a pot melt butter and add the flour to make a roux
- In a separate pot add fish stock , white wine bring to the boil, lower the heat and whisk in the roux, adding 150ml milk, whisk for 5 minutes, or until the mixture is creamy and smooth.
- Add in the cooked celery and cooked carrots, simmer for 10 mins on a low heat.
- In a separate pot add 50ml milk, cooked diced potatoes,fish pieces,samphire, , lower the heat so the liquid simmers,for 10 minutes , stirring carefully.
- Season with salt and pepper garnish with a sprinkle of chives
- The chowder is comforting, and delicate, but sustaining enough to be a main dish. It is important not to stir the chowder too much as it cooks which would result in the fish breaking up!
Pan roasted duck breast, beetroot puree, pickled blackberries, braised quinoa, with a pinenut and sorrel salad
Chef Dean Butler
4 duck breasts
8 med red beetroot
1 lt chicken stock
100ml red wine
100ml red wine vinegar
100ml cranberry juice
2 bay leaf
1 punnet red vain sorrel
200ml rapeseed oil
1 vanilla pod
40g sunflower seeds
5g xanthan gum
- Trim duck breasts, place in between 2 towels and fridge for 1 hour
- Peel beetroots cut 4 into rough dice , place into sauce pan with red wine, red wine vinegar , cranberry, bay leaf , sugar , salt and pepper , simmer until soft until soft ( keep 100ml for blackberries) add xanthan gum and blitz until smooth
- Cut the other 4 beetroots with a small ring cutter into cylinders , cover with rapeseed oil and seeds from vanilla pod ( put pod in also ) put onto low heat and cook until tender
- Finely dice 4 of the shallots , add quinoa and stock , boil until stock is nearly all gone
- Take 100ml of beetroot cooking liquor put into vac bag with blackberries and compress
- Peel last 2 shallots ( keep whole) , pan sear in little oil , oven bake 180c for 10 mins – cool slice in half long ways and separate into petals
- Finely slice 3 radish on mandolin
- Sorrel leaves and sunflower seeds to garnish
- Pan fry well seasoned duck breasts on both sides finish in hot oven 180c 5 mins
- Leave to rest for 5 minutes
Northern Irish Oven Roasted Green Harissa Marinated Chicken Thigh with Herb Oil Quinoa
Chef Himanshu Sabarwal
chicken Thigh 600g
Flat leaf parsley 50g
Scallions 1 Bunch
Cumin Seeds 10g
Fennel seed / Coriander seed 10g
Fresh Green Chilli 25g ( adding Chilli into the paste depends on how hot you want the paste to be)
Fresh 2 Whole Lime
Extra Virgin Olive Oil x 500 ML
Salt & pepper
Green Harissa Paste
- Wash & dry all fresh herbs.
- Slice scallions & soak in cold water
- Dry Roast spices and cool down
- Grind the spices.
- Zest and juice the limes keeping the juice & zest separately.
- Wash & dry and cut the chilli into small
- Take all fresh herbs ,ground spices , scallions, Chilli , seasoning to taste & adding as little Oil as you can in order to make a paste.
- When the paste is made scrap it out and put a little oil on the top of the paste in order to extend its life and cover & keep in the fridge.
- Rinse the quinoa under running cold water to remove any debris or dust.
- Combine quinoa and 1 litre water in a small saucepan.
- Bring to a boil, cover, reduce to a simmer for about 15 minutes until water is absorbed.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- Remove the chicken thighs and take off the skin
- Put some slit marks on the thighs and put them into a bowl or a baking dish.
- Add remaining lime juice and zest, tbsp of Harissa paste , seasoning and marinate the chicken & cover and leave into the fridge for minimum 3-4 Hrs ( overnight will give you better results).
- Pre-heat the oven at 175*celcius and roast the chicken for 1/2 hour or until cooked
- Please make sure to probe the chicken using a food probe that chicken is reaching 75*c at the least
“A Taste of Armagh”
Chef Dean Coppard
4 X 200g of pork belly
2 x teaspoons of honey
1 diced white onion
1 peeled and diced carrot
1 sliced orange
100ml of vegetable stock
2 sprigs of thyme
50g of butter
1kg of New potatoes
100g of butter
100ml of cream
Salt and pepper for seasoning
2 peeled and diced Armagh Bramley apples
150 ml of MacIvors plum and ginger cider
100g of light brown sugar
- In a frying pan place the butter and thyme, add the pork belly skin side down and allow to colour, then turn to seal the pork, place the pork into a baking tray, then add the vegetables to the frying pan, and toss until they soften then add to the baking tray, add the stock and the oranges and cover with tin foil and place in a preheated oven at 160c for 4hrs.
- Peel the potatoes and slice thinly, layering them in a baking tray and adding the melted butter and cream after each layer until covered. Season for taste. Cover with grease proof paper and bake for 30mins at 180
- Place the apples and sugar in a saucepan and cook, once the apples start to soften then add the Cider, once the apples have caramelized place in a food processor and blend until smooth. Cut 4 small pieces of Lough Neagh Eel per plate approx. 4 cm long and set aside.
- To assemble : Place the 50 g of honey and 50ml of balsamic in a frying pan on a low heat, add the pork belly and allow to colour. Meanwhile place 400 g of kale in boiling water and blanch, remove from the water and drain any excess water, cut the dauphious pototo into rectangle and place on a plate add the Kale, add the Pork Belly to the plate. In a separate preheated frying pan add 50g of butter and add the eel gently basting the pieces in butter until cooked, add the eel to the plate and the apple puree. Spoon over the remaining honey and Burren balsamic glaze and cover the eel, potatoes and the pork, garnish with Naturism leaves.
Chef Trudy Brolly
Ocos Tapas Bistro
1 chicken breast, sliced
10 slices of Chorizo dulce (sweet)
8 Mussels debearded (if using)
Raw tiger Prawns
Prepared and put aside
40 ml olive oil
3 cloves garlic peeled
And 1 bay leaf
1 sachet of Saffron Spainish if possible
½ teaspoon Smoked paprika De La Vera
2 tsp flaked Sea Salt
50 mls White wine
1/2 small white onion
1/2 green pepper
1/2 red pepper
1 large tomato
30 mls olive oil
200 grms of Tesco paella rice
700 mls of Chicken stock (600 mls of stock and 100 mls in reserve)
½ lemon cut into 4 wedges
Salt & pepper
- Put the oil in the Paella pan on a low heat add 2 cloves of garlic to toast, Add the bay leaf taking care not to burn the garlic and remove and put in a mortar and pestle crush the fried Garlic and bay leaf with the extra raw garlic clove, Saffron, Peppercorns and Smoked Paprika and the* White wine crush to make a paste. (the paste will keep up to 2 weeks in the fridge.* just omit the wine until ready to use.)
- Add olive oil to the Paella pan and the white onion put on a low heat sauté until translucent and soft. Add peppers and fry until soft then add tomato cook until all vegetables have softened.
- Add the rice to the sautéed vegetables and fry for one minute, stirring so the grains become slightly opaque. Now add the Chicken breast, Chorizo and Mussels putting the Mussels to the outer edge.
- Add the Paella paste to the chicken stock and stir well add 300mls of the stock to your paella pan bring to a slight boil and immediately turn to the lowest setting possible and simmer for 12 minutes, Adding a tinfoil covering. Check ever 5 mins or so to make sure your temperature is low and to add stock when the liquid runs dry trying not to stir the paella. But give it a slight shake or a tease with a spoon to make small holes for the liquid to fall into. After 12 minutes (add your Prawns or fish if using any) and some more liquid until you have used 600mls of liquid keeping back 100 mls of stock in case the paella is dry cook for 5 minutes. Remove your tinfoil and taste the rice is should have a bite and the liquid should have absorbed if not cook for another minute on a slightly higher heat to absorb the Liquid.
- To finish taste the seasoning and cut half way up the lemon wedges put the wedges on the edge of the pan and napkins around the handles with a sprinkling of parsley. Now smile and take a photo.
Chef Chris Kelly
La Mon Hotel & Country Club
You will need:
– 100 grams of ‘00’ flour per whole egg
Place flour in bowl, add egg and gently fork the mixture until smooth.
Knead for a few minutes and then wrap in cling film and place in the fridge for 25 minutes.
Roll out and put through a pasta machine at the largest setting. Do this twice, then the next time decrease to a lower setting and be careful to dust with some ‘00’ flour to prevent it from sticking.
When thin (1-2mm), change to a linguine attachment and cut it carefully and then hang over the tube to dry out for a few minutes.
You will need:
– 568ml of Lobster Sauce
– Various fish: Salmon, Prawns, Mussels & Cod
Gently cook the fish in a pan with some butter. Add the fish that will cook first, according to the size i.e. Salmon and Cod first, and then followed by smaller fish. Then add the lobster sauce to the pan.
Cook pasta in salted boiling water for 3 minutes and then lift out.
Add in the fish and linguine together and stir gently.
Serve in a bowl and garnish with tarragon or parsley.