Monday 20 November 2017

Ireland's food school: recipes from DIT graduates Ross Lewis, Conrad Gallagher and Richard Corrigan

Spiced tea soaked prune sponge with a stout glaze and lemon & ginger ice cream by Ross Lewis from All in the Food, published by The O’Brien Press
Spiced tea soaked prune sponge with a stout glaze and lemon & ginger ice cream by Ross Lewis from All in the Food, published by The O’Brien Press
Pumpkin risotto with Trompettes de Mort & Pancetta by Conrad Gallagher from Recipes from All in the Food, published by The O'Brien Press
Scotch broth by Richard Corrigan from All in the Food, published by The O’Brien Press
All in the Food, published by The O'Brien Press. Available from all good bookshops priced €24.99/£19.99 HB

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:

250g mascarpone

125ml milk

125ml cream

40g sugar

2.5g Hy-foamer

0.5g xantana

For the tea & lemon sorbet:

125g sugar

125ml water

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

100g sugar

100g glucose

200g water

For the clementine compote: 2 clementines, washed & quartered

150g sugar

20g glucose

½ vanilla pod

300ml water

For the Muscovado & Ginger Biscuits:

35g butter

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

iw Scotch Broth_R.jpg
Scotch broth by Richard Corrigan from All in the Food, published by The O’Brien Press

"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

Pumpkin risotto with Trompettes de Mort & Pancetta by Conrad Gallagher from Recipes from All in the Food, published by The O'Brien Press

"An ideal dish to serve at Thanksgiving or Halloween when pumpkins are in season," says chef and author Conrad Gallagher.

Serves 4.


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

85g mascarpone

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.

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