Thursday 26 April 2018

Come to lunch - fresh new recipes from Catherine Fulvio

 

Ballyknocken Irish-Italian Antipasti Platter
Ballyknocken Irish-Italian Antipasti Platter
Polenta and Parsley Chunky Parsnips

Top chef Catherine Fulvio offers a fresh take on a spring lunch where guests build themselves a DIY starter.

Ballyknocken Irish-Italian Antipasti Platter

Sicilian Caponata, Makes about 750g

Ingredients

For the homemade tomato sauce (makes 750ml)

50ml extra virgin olive oil

3 garlic cloves, finely chopped

1 tsp tomato purée

800g tinned whole plum tomatoes, crushed

Salt and freshly ground black pepper

Sugar

Fresh basil leaves

For the caponata

1 large aubergine, cut into 2cm dice

Salt

Extra virgin olive oil

1 large onion, chopped

2 celery sticks, trimmed and cut into 1.5cm pieces

500ml homemade tomato sauce

3 tbsp capers, rinsed

4 tbsp white wine vinegar

Sugar, to taste

100g green olives

Freshly ground black pepper

Method

1 First make the tomato sauce. Heat the olive oil in a large pan. Add the garlic and cook for about 1 minute on a low heat until soft. Add the tomato purée and cook for a further minute. Add the tomatoes with their juice and season with salt and freshly ground black pepper. Bring to the boil, reduce the heat and simmer for about 30 minutes or until the sauce has thickened. Adjust the seasoning adding sugar, salt and freshly ground black pepper to taste and then add the basil. The sauce will keep in the fridge for 1 week and can be frozen for months.

2 Next, degorge the aubergine by placing the diced aubergine pieces in a colander and sprinkling with salt. Leave for 30 minutes to allow the bitter juices to drain, then rinse well and pat dry.

3 Heat some olive oil in a deep frying pan and shallow fry the aubergines until they are soft and golden. Drain on kitchen paper and set aside.

4 Heat some more olive oil in a saucepan and sauté the onion and celery on a low heat for 7 to 10 minutes, until they begin to colour. Add the tomato sauce, capers, vinegar and sugar then simmer for 5 minutes. Add the cooked aubergine and olives then simmer for 10 minutes. Check the seasoning, adding salt and freshly ground black pepper as needed.

5 Allow to cool and refrigerate for 24 hours before serving at room temperature with crusty bread and lots of cold meats like prosciutto and salami.

 

Polenta and Parsley Chunky Parsnips

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Polenta and Parsley Chunky Parsnips
 

A great tip that I learnt from an Italian chef who visited us is to soak peeled parsnips in half milk and half water to stop them turning brown. It really works but remember to rinse well and pat dry before cooking.

Serves 4

Ingredients

Rapeseed oil

5 to 6 large parsnips, peeled and sliced into chunks

4 tbsp fine polenta (cornmeal)

Salt and freshly ground black pepper

2 tsp chopped parsley

Method

1 Preheat the oven to 210°C/fan 190°C/gas 7. Heat some oil in a roasting tin.

Place the parsnips into bowl and drizzle with some more oil. Sprinkle the polenta over and toss very well.

2 Add the parsnip chunks to the heated oil and season with salt and freshly ground black pepper. Roast for about 20 to 25 minutes until crisp and cooked.

Spoon the parsnips into a serving bowl, sprinkle the parsley over and keep warm until required.

 

Herby Parmesan-Encrusted Rack of Wicklow Lamb with Plum Salsa

This is perfect for a lunch special - the sweetness of the plums connects with the herby, salty Parmesan crust and blends beautifully with our wonderful Wicklow Lamb.

Serves 4

Ingredients

For the lamb

2 tbsp honey

1 tbsp balsamic vinegar

1 tbsp extra virgin olive oil, plus extra for brushing

2 x 4 cutlet racks of lamb (2 cutlets per person)

For the herb crust 2 tsp finely chopped thyme

¼ tsp dried red chilli

½ tsp salt

3 tbsp grated Parmesan

1 tsp wholegrain mustard

4 tbsp breadcrumbs

1 tbsp extra virgin olive oil

3 large mint leaves, finely chopped

Salt and freshly ground black pepper

For the salsa 3 plums, diced

8 blackberries

1 tsp sugar

4 large mint leaves, finely chopped

4 tbsp extra virgin olive oil

½ lemon, juice only

Method

1 Preheat the oven to 180°C/fan 160°C/gas 4. To prepare the lamb, place the honey, balsamic vinegar and oil in a small bowl, mix well and spread over the meat.

2 Mix all the ingredients for the crust in a bowl and stir well. Brush the racks of lamb with some oil. Spread or pat the crust mixture onto the racks of lamb. Place the lamb in a large roasting tin and put in the oven for about 30 to 35 minutes, depending on how well done you like it. Take it out of the oven, cover loosely and allow to rest for 10 minutes.

3 To make the salsa, put all the ingredients into a small bowl and mix well. To serve, slice each rack into chops and serve with the plum salsa.

 

Fig and Olive Tapenade, makes about 400g

Ingredients

150g dried figs, chopped

4 tbsp brandy

200ml water

125g pitted black olives

5 anchovy fillets

1½ tbsp capers, drained

½ lemon, juice only

1 tbsp Dijon-style mustard

100ml extra virgin olive oil

Salt and freshly ground black pepper, to taste

Method

1 Place the figs, brandy and water in a small saucepan and simmer for about 10 minutes until the figs are soft.

2 Then put the poached figs, olives, anchovies, capers, lemon juice and mustard in a food processor and blend to a thick paste. With the machine running, gradually pour the olive oil in a thin, steady stream through the feed tube to make a thick spread. Check the seasoning, adding salt and freshly ground black pepper if needed.

 

Onion, Leek and Pancetta Tart

(Serves 10)

Ingredients

For the pastry 200g plain flour, plus extra for dusting

80g butter, chilled and diced

2 tbsp grated Parmesan

1 tsp thyme, finely chopped

1 free-range egg yolk

2 to 3 tbsp chilled water (may need less)

Egg wash, to glaze

For the filling

Rapeseed oil for sautéing

1 onion, finely chopped

½ large leek, finely sliced

100g pancetta, diced

3 free-range eggs plus

2 free-range egg yolks

1 tbsp chopped chives

100ml crème fraîche

150ml cream

Salt and freshly ground black pepper

100g soft goat's cheese

Dill and Borage flowers to decorate

Method

1 Preheat the oven to 190°C/fan 170°C/gas 5. Brush a 23cm loose-based flan tin with melted butter. Dust with a little flour. To make the pastry, sieve the flour into a mixing bowl. Add the butter, Parmesan and thyme and rub into the flour until it resembles fine breadcrumbs. Add the egg yolk and enough water to form a firm dough. Wrap the dough in cling film and rest in the fridge for 30 minutes.

2 Then, on a floured surface, roll out the pastry until slightly larger than the tin. Line the tin with the pastry and trim the edges. Keep the trimmings to patch the tart after it has been blind baked. Place a circle of parchment paper over the pastry and fill with baking beans. Transfer to the oven and bake for 10 minutes. Remove the beans and paper, patch the pastry if required and brush with egg wash. Return to the oven for 5 to 6 minutes until lightly golden and glazed. Remove the pastry case from the oven.

3 Meanwhile, for the filling, heat the oil in a frying pan and sauté the onion and leek over a medium heat until soft and cooked through. Remove and set aside. Increase the heat and fry the pancetta until lightly crisp. Then place all the ingredients for the filling, except the goat's cheese, into a large jug and mix well. Season with salt and freshly ground black pepper. Carefully pour the filling into the pastry case and sprinkle the goat's cheese on top.

4 Bake for 20 to 25 minutes or until the filling is set. Serve warm or cold, garnish with dill.

 

Lemon Hummus, makes about 300g

Ingredients

250g cooked chickpeas (canned are fine - just rinse well)

1 lemon, zest and juice

3 tbsp tahini paste

1 large garlic clove, thinly sliced

½ tsp ground cumin

¼ tsp cayenne pepper

50ml extra virgin olive oil

Salt and freshly ground black pepper

Method

Place the chickpeas, lemon zest and juice, tahini paste, garlic, cumin and cayenne pepper in a food processor and blend until smooth. While the machine is running, pour in the extra virgin olive oil in to form a textured paste, adding more oil if a looser hummus is preferred. Check the seasoning, adding salt and freshly ground black pepper as needed.

 

With special thanks to Catherine and her staff at Ballyknocken House & Cookery School, Glenealy, Ashford, Co. Wicklow. ballyknocken.com

Irish Independent

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