Sunday 25 September 2016

Dining like a king with recipes from the K Club

Published 25/10/2015 | 02:30

Ravioli of celeriac and Périgord truffle, seasonal baby vegetables and carrot and Sauternes butter sauce
Ravioli of celeriac and Périgord truffle, seasonal baby vegetables and carrot and Sauternes butter sauce
Warm Baileys and chocolate chip soufflé
Fennel and pear tart with piccalilli, fennel foam and pear tuile
The K Club Cookbook

The K Club celebrates its 25th birthday with a stunning book full of mouth-watering recipes to tee up an above par dinner, devised by Executive Chef Finbarr Higgins

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Ravioli of celeriac and Périgord truffle, seasonal baby vegetables and carrot and Sauternes butter sauce

I think vegetarian dishes are all too often an afterthought on a menu. I wanted to create a really exciting vegetarian dish to offer complex layers of flavour. The result is a time-consuming dish to prepare but a fantastic one to serve up. All of our food suppliers to the K Club are listed in the recipes and this delivers on the book's concept of sharing information  about producer to plate. Serves 4       You will need

FOR THE CARROT BUTTER SAUCE

250g (9oz) Avonmore unsalted butter

1 kg (2lb 3oz) peeled carrots, minced

125g (4½oz) white onion, diced

½ glass Sauternes

500ml (17fl oz) freshly squeezed orange juice, strained

750ml (26fl oz) vegetable stock

Salt and freshly milled white pepper

FOR THE PASTA

250g (9oz) strong flour

3 free-range egg yolks

2 whole free-range eggs

Salt

Newgrange Gold rapeseed oil

Extra flour for dusting

FOR THE RAVIOLI FILLING

200g (7oz) celeriac, peeled and diced

200ml (7fl oz) Avonmore cream

Salt and freshly milled pepper

FOR RAVIOLI ASSEMBLY

Flour, to dust

4 thin slices of Périgord truffle

Beaten egg yolk

FOR THE BASIL OIL

50g (2oz) basil leaves, stalks removed

100ml (3½fl oz) Newgrange Gold Rapeseed oil

TO SERVE

Baby beetroots, roasted and peeled

Baby carrots, scrubbed and parboiled

Baby turnips, scrubbed and parboiled

50g (2oz) trompette mushrooms, washed and sautéed in unsalted butter

Baby artichokes, peeled and sautéed in clarified butter

4 thin slices of Périgord truffle

Method

CARROT BUTTER SAUCE

Melt the butter in a pot, add the minced carrot and onion and sweat them over a medium heat until cooked through but not coloured. Pour in the Sauternes and cook out until reduced by 50pc. Add the orange juice and stock and reduce by 50pc. Pass the mix through a fine sieve and store the liquid, covered, in the fridge overnight to set.

After the mixture has set, separate the butter that will have solidified on top from the stock and dice it into small squares. Reduce the stock by 50pc and then whisk in the diced butter until the sauce thickens and the butter is emulsified into it. Taste and adjust the seasoning as required. Strain and set aside.

PASTA

Place the flour, egg yolks and whole eggs in a food processor and pulse until the mixture resembles fine breadcrumbs. Season with a little salt. Add just enough oil to bring the crumbs together, transfer to a bowl and bring together by hand. Turn out on to a floured surface and knead for 1 minute. Split the dough in two, cover each piece with cling film and rest these in the fridge for 30 minutes.

RAVIOLI FILLING

Place the diced celeriac in a pot, cover with the cream, season and bring slowly up to the boil. Once the celeriac is soft and the cream has reduced, remove the pot from the heat, strain and purée the celeriac in a food processor. Check the seasoning and adjust if required. Suspend the celeriac purée in a muslin cloth to allow all the excess moisture to come out - you want a dry purée.

RAVIOLI ASSEMBLY

Remove the pasta dough from the fridge and dust it lightly with flour. Using a pasta machine, roll out the pasta dough as thinly as possible, starting at the highest number on the dial and moving down a notch each time until you reach 1. Using a 10cm (4in) cutter, cut out 2 discs from the sheet of pasta - this will make 1 ravioli. Take a large spoon of the celeriac mixture and place it in the centre of one of the pasta discs; place a slice of the Périgord truffle on top. Brush the edges of the other pasta disc with the beaten egg yolk and press the two pieces together, forming a flying-saucer shape - making sure to squeeze out any air trapped between the two discs as you go.

Repeat this process four times. Arrange the four ravioli on a sheet of parchment paper and set aside.

BASIL OIL

Blanch the basil leaves in boiling water for 20 seconds, then plunge them immediately into ice-cold water. Strain and dry the leaves. Place them in a blender and slowly add the rapeseed oil as you blitz to combine.

TO SERVE

To cook the ravioli, bring a large pot of salted water to the boil and add in the sheet of parchment paper with the ravioli on it (to prevent the risk of bursting the ravioli as you remove them from the paper). Cook for 4 minutes until al dente. Remove from the heat and drain. Toss in olive oil and season with salt and milled pepper to serve. Place one ravioli in the centre of a warm wide-rimmed bowl and gently spoon the carrot butter sauce around it. Place a garnish of baby vegetables around the ravioli and on top of the sauce and drizzle with basil oil. Finally, place a slice of Périgord truffle on top.

WINE PAIRING

Trimbach Frédéric Emile Riesling 2001

An older Riesling develops beautiful kerosene flavours, a love it or hate it wine. We love it. It's great with truffles.

Warm Baileys and chocolate chip soufflé

I am a big fan of runny soufflés. The way to eat this dessert is to scoop out your first mouthful, then pop the ice cream into the hollow and simply luxuriate in the combination of the hot, rich soufflé and the cold ice cream. Desserts don't get much better than this.  Serves 5

You will need

FOR THE PASTRY CREAM

8 free-range egg yolks

55g (2oz) caster sugar

25g (1oz) flour

20g (¾oz) cornflour

15g (½oz) cocoa powder

500ml (17fl oz) Avonmore milk

FOR THE MERINGUE

500g (17oz) egg white

250g (9oz) caster sugar

FOR THE SOUFFLÉ

Cocoa powder, for dusting moulds

Caster sugar, for dusting moulds

500g (17oz) pastry cream, from above

100ml (3½fl oz) Baileys Irish Cream

75g (2½oz) chocolate chips

400g (14oz) meringue, from above

Method

PASTRY CREAM

Whisk the egg yolks and sugar together. Sieve the flour, cornflour and cocoa powder and whisk into the egg mix. In a small pot bring the milk to the boil and pour it into the egg mixture.

Transfer everything back into the pot and cook over a medium heat, mixing constantly, until the cream thickens. Remove from the heat and allow to cool.

MERINGUE

Place the egg whites and sugar into a mixing bowl and whisk until the mixture will hold a stiff peak.

SOUFFLÉ

Preheat the oven to 200°C. Grease five 10cm (4in) soufflé moulds with butter. Dust with a mix of cocoa powder and caster sugar. Beat the pastry cream, Baileys and chocolate chips together. Add 100gm (3ƒoz) of the meringue mix and beat well. Gently fold in the remaining meringue mix.

Fill the moulds to the rim and level off with a knife, then run your clean thumb around the rim of the mould. Place in the preheated oven and bake for 18 minutes.

TO SERVE

Serve the soufflé immediately, with a quenelle of vanilla ice cream and some chocolate sauce on the side.

Fennel and pear tart with piccalilli, fennel foam and pear tuile

This vegetarian dish is beautiful to look at and even better to taste. The homemade piccalilli for me is the star - with its fresh, tangy flavour, it adds great zip to the dish. I love the buttery pastry against the earthy pear and fennel. When you pair a fruit and vegetable together, the natural sugars in the fruit really work to enhance the flavour of the vegetable.  Makes 6

You will need

FOR THE POACHED VICTORIAN GARDEN PEARS

500ml (17fl oz) water

50g (2oz) caster sugar

4 whole Victorian Garden pears, peeled and cored

FOR THE PICCALILLI

Brine, made by dissolving 85g (3oz) salt in 250ml (9fl oz) water

110g (4oz) baby onions, peeled and halved

110g (4oz) small cauliflower florets

3g (¾ tsp) ground ginger

3g (¾ tsp) ground turmeric

3g (¾ tsp) mustard seeds

5g (¼oz) Pommery mustard

190ml (7fl oz) cider vinegar

45g (1½oz) demerara sugar

½ garlic clove, chopped

110g (4oz) red pepper, deseeded

110g (4oz) gherkins, chopped

3-5g (¼oz) arrowroot, dissolved in a little water

FOR THE FENNEL JUICE FOAM

300ml (10fl oz) fennel bulb, juiced

3g (¼oz) xanthan gum

FOR THE BRAISED FENNEL BULB

1 fennel bulb

150ml (5fl oz) fish stock

½ tsp fennel seeds

1 sprig of fresh thyme

½ bay leaf

FOR THE FENNEL BULB PURÉE

1 fennel bulb, finely chopped

400ml (14fl oz) Avonmore cream

50g (2oz) fresh dill

Salt and milled white pepper

FOR THE PEAR TUILE DISCS

200ml (7fl oz) sugar syrup

FOR THE TARTS

300g (10oz) puff pastry

Poached pears, from above

Braised fennel bulb, from above

Egg wash

TO SERVE

6 baby turnips, peeled and halved and cooked al dente, to garnish

2 baby leeks, blanched, to garnish

12 edible nasturtium flowers, to garnish

Method

POACHED VICTORIAN GARDEN PEARS

Place the water and the caster sugar in a pot over a low heat and gently warm to dissolve the sugar. Add the pears, so that they are covered with the syrup. Let the liquid lightly simmer to poach the pears until just soft. Remove from the heat and allow to cool. Cut each pear in three lengthways, then cut each wedge into 6 slices.

PICCALILLI

Place the onions and cauliflower in the salt water brine and leave for 1 hour. Remove from the water and pat dry. Place the ground ginger, ground turmeric and mustard seeds in a pot and heat gently to release their flavour. Remove from the heat and add the Pommery mustard, garlic, cider vinegar and demerara sugar to the dry mix. Add the cauliflower, baby onions, red peppers and gherkins to the pickle and cook until very slightly softened. Thicken the mixture with the dissolved arrowroot and allow to cool.

FENNEL JUICE FOAM

Boil the fennel juice in a pot. Add the xanthan gum and pass through a fine sieve. Pour into a siphon bottle, charge with two ISI gas chargers, shake vigorously and set aside in the fridge for service.

BRAISED FENNEL BULB

Cut the fennel bulb into 6 pieces. Place in a vacuum-pack bag with the remaining ingredients. Seal and cook in a steamer for 30 minutes.

FENNEL BULB PURÉE

Place the fennel in a pot and cover with the cream. Season with a little salt and milled white pepper. Bring to the boil and then reduce to simmer until the fennel bulb is soft. Blitz the mixture with the fresh dill in a HotmixPRO blender or similar until smooth.

Season to taste.

PEAR TUILE DISCS

Preheat the oven to 95°C. Finely slice the pear on a slicer or mandolin. Cut out 4cm (1½in) discs of pear from the slices and place them in the sugar syrup. Line a baking tray with a Silpat or similar non-stick mat and lay the pear discs out flat. Cook in the preheated oven for 45 minutes. Remove the discs from the tray and allow to cool. Store in an airtight container.

TO ASSEMBLE THE TARTS

Roll out the puff pastry to form a 3mm-thick sheet. Refrigerate for 30 minutes to allow the pastry to rest. Cut out 12 10cm (4in) discs using a plain pastry cutter. Take 6 of the discs and, using an 8cm (3in) cutter, remove the centre of each of them (retaining the outer rim). Egg-wash the edge of the six 10cm (4in) bases and lay the outer 10cm (4in) rims on top. Inside the rim, place the poached pear slices on one half and the braised fennel on the other. Finish by egg-washing the rim.

Place the 6 tarts on a Silpat or similar non-stick mat and refrigerate for a minimum of 20 minutes to rest before cooking. Preheat the oven to 170°C. Place the tarts in the oven for 18 minutes.

TO SERVE

Lay a row of piccalilli neatly on one side of the plate and add the turnip and baby leeks to garnish. Place the pear tuile discs on top.

WINE PAIRING

Baron de Ley Rioja Reserva

I love this wine. It's soft, earthy and spicy and perfect with the aniseed flavours of the fennel in this fabulous veggie dish.

 

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