We caught up with Derry Clarke, head chef and co-owner of Michelin Star restaurant L'Ecrivain to create a menu you can make at home.
Dingle Vodka Cured Irish Salmon, Avocado Cream
- 2 shots vodka
- 1kg salmon fillet
- 50g sea salt
- 50g sugar
- 50g fresh dill
- 1 tbsp white peppercorns
- 1 orange (juiced and keep rind)
- 1 ripe avocado, skinned, halved stone retained
- 2 tbsp creme fraiche
- Juice of half a lemon
- Salt and freshly ground white pepper
- Place salmon in deep tray. Mix the salt and sugar and sprinkle over salmon with orange rind.
- Add vodka and juice of orange. Remove dill from stalks and add stalks to salmon (chop dill and keep).
- Cover salmon and refrigerate overnight.
- For the avocado cream, blend the avocado, crème fraiche and lemon juice together in a food processor. Season to taste.
- Transfer the mixture to a bowl and pop the avocado stone into the middle (this stops the avocado from going brown).
- Seal with cling film and refrigerate.
- Wash the marinade off the salmon and add the chopped dill on top.
- Slice the salmon and serve with the avocado cream, brown bread and iced shot of Grey Goose vodka.
The main event...
Roast Glazed Leg of Lamb, Boulangére Potatoes and Spring Greens
- 1 leg of lamb
- 1 onion sliced
- 2 carrots peeled and diced
- 1 stick of celery (diced)
- 3 cloves of garlic (crushed)
- Sprigs of thyme & rosemary
- 200ml meat stock (gravy granules would also be suitable)
- 100ml red wine
- 8 rooster potatoes (peeled & sliced)
- 2 onions (peeled & sliced)
- 100ml chicken stock (stock cubes are also suitable)
- 100g butter
- 100g French beans, topped & tailed
- 100g peas
- A packn of Pak Choy, picked
- 2 tbps soy sauce
- 1 tbsp rice vinegar
- Seal the leg of lamb on all sides in a large, very hot oiled pan until a golden brown colour. Then place it in a roasting dish.
- In the pan used to seal the lamb, add sliced onion, carrots, celery, garlic, thyme and rosemary. Toss these in the pan for a couple of minutes.
- Add the meat stock and the red wine to the pan.
- Pour the contents of the pan into the roasting tray every 15 minutes for the first hour of cooking
- After 1 hour, turn the lamb and continue to cook for a further 30 minutes, basting throughout.
- While the lamb is cooking, brush a square oven dish with some melted butter.
- Add a layer of potato slices and on top of that a layer of onion slices, continue the layering process until all of the potato and onion is used. On the last layer, use potato only.
- Pour in the chicken stock up to 2/3 level of the oven dish.
- Brush the remainder of the butter on to the top layer of potato.
- Bake in a moderate oven at 160 degrees Celsius until golden brown. (1 hour - 1.5 hours)
- Blanch the French beans and sugar snap peas in boiling salted water. Refresh.
- Stir fry all the vegetables in a wok with a little soy sauce and seasoning.
- After 1.5 hours (or when cooked) remove the lamb from the oven and allow it to rest on a chopping board for 15 minutes.
- When carving, always carve from the top in the direction of the shin.
- Strain the juices from the roasting tray into a sauce boat to make delicious gravy.
The grand finale...
- 2 punnets of blackberries
- 2 tbsps of brown sugar
- 50g of butter
- 1 vanilla pod
- 1 glass Créme de Cassis
- 8 egg yolks
- 2 tbsps of caster sugar
- 1 glass of marsalla or sweet sherry
- Put a pot of water on, bring to boil and turn down to simmer.
- For the Sabayon, get a bowl that will fit over top of pot and add yolks, caster sugar and wine. Whisk the mixture until it’s light, pale, fluffy and the mix holds a figure of eight (be careful not to scramble).
- In a separate pot, add sugar and butter and melt together. Then add the créme de cassis and vanilla pod and whisk it all together. Add the blackberries and cook until liquid just comes to boil.
- Put the blackberry mixture into a serving dish. Spoon the Sabayon on, and then gratinate under grill until golden brown. Serve immediately.
Whether you’re a foodie or looking to expand your taste buds, Ireland is home to 12 Michelin Star restaurants, each offering fabulous food and the opportunity to create priceless moments and memories. All this week on the Moncrieff Show in association with Mastercard, listeners have been entering a competition to be in with a chance to win a priceless dining experience as well as a trip to the culinary capital of San Sebastian.
Tune in to the Moncrieff Show today to hear our finalists experience the Michelin Star priceless dining experience!
For more see: www.priceless.com