Ireland's food school: recipes from DIT graduates Ross Lewis, Conrad Gallagher and Richard Corrigan
Published 06/11/2016 | 02:30
As it celebrates 75 years, the DIT School of Culinary Arts at Cathal Brugha Street brings recipes from its top graduates and tutors together in a new book
Ross Lewis' Spiced Tea-soaked Prune Sponge with a Stout Glaze, and Lemon & Ginger Ice-cream
This recipe might appear very challenging to create but it is worth the effort," says Ross Lewis, Michelin-starred chef and co-owner of Dublin's Chapter One restaurant. Serves 8.
For the tea-soaked prunes: 250ml water
100g caster sugar
2 Earl Grey tea bags
1 lemon, cut in slices
2 bay leaves
16 ready-to-eat Agen prunes
For the mascarpone mousse:
For the tea & lemon sorbet:
15g inverted sugar
3g super neutrose
½ lemon, sliced
5g ginger, sliced
1 bay leaf
2 Earl Grey tea bags
200ml sparkling water
For the ginger gel:
50g ginger, peeled & sliced
For the clementine compote: 2 clementines, washed & quartered
½ vanilla pod
For the Muscovado & Ginger Biscuits:
100g dark muscovado sugar
30g plain flour
60g egg whites
20g gingerbread powder
20g demerara sugar
To make the tea-soaked prunes, boil the water and sugar for 2 minutes, add other ingredients and bring back to the boil. Leave to soak for a minimum of 12 hours. De-stone prunes and cut roughly.
To make the mascarpone mousse, place in a bowl and add 2 tablespoons of the cooking syrup and mix. Set aside. Mix the sugar, xantana and Hy-foamer in a small bowl. Mix the cream and milk in a bowl and with a small hand blender slowly blend in the sugar mixture, mixing for 2 minutes. Put the mascarpone in a stand-up mixer with a jug attachment and blend with the milk cream mix, pass through a fine chinois and fill a Chantilly gun ¬ the way, add 1 gas cartridge and shake well; rest for 1 hour.
To make the sorbet, bring the sugar and water to the boil, add inverted sugar and super neutrose and boil for 1 minute. Add lemon, ginger and the bay leaf and boil for another 1 minute. Take off the heat and add tea bags. Allow to cool to room temperature. Add sparkling water and pass through a chinois. Freeze in Pacojet containers or churn in an ice-cream machine.
To make the ginger gel, place the ingredients in a pot and bring to the boil and simmer for 3 hours. Set up a thermo-mix and blend on full for 3 minutes. Pass through a chinois and cool down. To make the compote, put the clementines in a pot, cover with water and bring to the boil and strain. Do this one more time and strain the liquid off. Add the sugar, water, glucose and the vanilla, bring to the boil and turn down to a low simmer for 12 hours. Cool and keep the clementines in the liquid.
For the biscuits, melt butter in a pan, add the sugar and mix to a paste. Remove from the heat and mix in the flour and egg whites. Pass through a tamis or drum sieve into a clean bowl and leave to rest overnight in the fridge. The next day, preheat the oven to 170˚C. Spread the biscuit mix on a Silpat (or non-stick baking mat), using a 2x4cm template, and sprinkle the gingerbread powder and demerara sugar over the top. Bake for 9 minutes until crisp and golden brown. Transfer to a wire rack and leave to cool completely.
For the final presentation, in a shallow bowl, place 5 large soaked prunes, put a teaspoon of clementine compote in 3 random positions between the prunes and drizzle with ginger gel. Add a quenelle of tea and lemon sorbet on top and pipe a generous amount of mascarpone mousse from the Chantilly gun. Place 3 shards of ginger biscuit into the mousse and finish with orange powder.
Richard Corrrigan's Scotch Broth
"Sometime classic favourites are simply the best. Broth is making a welcome comeback on cold winter days," says Cathal Brugha Street graduate and Michelin-starred chef Richard Corrigan. Serves 4.
200ml olive oil
50g carrots, diced
50g onion, diced
50g leek, diced
50g celery, diced
50g celeriac, diced
50g turnips, diced
3 garlic cloves, sliced
2 lamb necks, on the bone, each weighing 300-400g
40g pearl barley
1 bouquet garni
Salt and pepper
Heat the olive oil in a large, heavy-based pan over a medium heat. Sweat all the vegetables and garlic for 5-10 minutes until soft and lightly golden.
Add the lamb necks, followed by the pearl barley and approximately 2 litres of cold water. Bring to the boil, season with salt and pepper and add the bouquet garni.
Simmer the broth for 2 hours, remove from the heat. Carefully lift the necks out of the pan and flake the meat from the bone. Discard the bones and add the flaked meat back to the broth.
To serve, reheat the broth, adjust the seasoning to taste and stir in plenty of chopped parsley.
Conrad gallagher's Pumpkin Risotto with Trompettes de Mort & Pancetta
"An ideal dish to serve at Thanksgiving or Halloween when pumpkins are in season," says chef and author Conrad Gallagher.
For the risotto: 2 tbsp butter
2 shallots, finely diced
1 clove garlic, crushed
1 tsp thyme
250g Arborio rice
250ml white wine
Approx. 950ml hot vegetable stock
125ml heavy cream
100g grated Parmesan
60g pancetta, thinly sliced
115g trompettes de mort (black chanterelles), sautéed in 60g butter
1 tbsp diced red pepper for garnishing
For the pumpkin purée: 2 small pumpkins, peeled, seeded and diced
2 cloves garlic, crushed
60ml olive oil
3 sprigs thyme
For the pureé, preheat the oven to 200˚C. Place the pumpkin in a heavy, ovenproof pan with the garlic, olive oil and thyme. Roast for 30 minutes, remove from the oven and let cool.
Transfer to a food processor, blend until smooth, push through a fine sieve into a bowl. Rinse out the pan.
For the risotto, melt the butter in the pan. Add the shallots, garlic and thyme, cover and sweat over medium heat until soft.
Add the rice and white wine. Cover and sweat for about 2 minutes on a medium heat, then uncover and let reduce until almost dry.
Gradually add the vegetable stock to the rice, stirring continuously after each addition until all the stock has been absorbed and the rice is tender. Mix the cream and the Parmesan into the risotto, mix in the pumpkin purée.
Serve in bowls, with the pancetta and trompettes de mort on top. Add a spoonful of mascarpone and garnish with diced pepper.