Come to ours for dinner - recipes from chef Gerry Devlin
And what an experience it will be if you follow the recipes devised for us by chef Gerry Devlin from the Kilkenny Shop. This seasonal supper will delight and intrigue your guests because it tastes just as good as restaurant fare
Greystones-born chef Gerry Devlin has travelled the world working for all the top chefs and eating establishments. We challenged Gerry to devise a Saturday night-in dinner menu for those November weekends before the Christmas rush, when you want to have friends in for a cosy meal but you don't want to spend all your time in the kitchen while they are enjoying a glass of wine and the craic. You can start your prep with the duck dish a few days in advance by marinating the legs, and this definitely adds to the depth of taste on the night.
Gluten-free seafood Chowder
For the sweetcorn purée 30g butter
1 tbsp of olive oil
2 small tins of sweetcorn, ( 1 small tin for purée, 1 for sweating)
½ tsp Maldon salt
For the chowder
3 sticks of celery
2 potatoes cubed
350ml fish stock
300g fish, mixture of smoked haddock, cod, salmon, prawns & mussels
Dill & squeeze of lemon
Method For the sweetcorn purée: Using a small pot, heat a little butter and oil, pop in one can of the drained sweetcorn with a touch of Maldon salt. Sweat for a minute or two and cover with a mixture of cream and milk. When tender, transfer to a blender and puree to a smooth consistency.
For the chowder: Simply sweat the diced onion, carrot and celery in a little oil and a sprinkle of Maldon salt. We want the vegetables tender, without colour, so a good tip is to add a tablespoon of water to balance the heat. Then add the second can of drained sweetcorn followed by the cubed potato. When tender, add the fish stock and cook until slightly reduced. Then add the cream, turn down the heat, as it simmers add the fish until cooked. Add the sweetcorn puree to thicken. Finish with chopped dill and a squeeze of lemon.
Chef's tip: fish stock
In a large pot add fish bones plus two onions, one leek, three sticks of celery, a bulb of fennel, a handful of button mushrooms plus parsley stalks, dill stalks, and a few white pepper corns. Cover in cold water and bring to the boil. Once it boils, skim the surface and simmer for 20 minutes. Leave to cool, strain and reserve.
Winter Fruit Tart with zesty Crème Fraîche
300g good quality puff pastry
1 punnet of blackberries
1 tbsp honey
2 tbsp kirsch
For the frangipane
100g caster sugar
1 egg and 1 yolk
100g ground almonds
50g flour sieved
To make the frangipane
Place the butter and sugar in a mixer and beat until light and fluffy, lightly beat the egg and yolk together and gradually combine while mixing. Add the ground almonds and sieved flour and lightly fold together.
For the fruit
Peel and slice the apples and pears, toss in the blackberries, add the honey and kirsch and gently mix, let them sit for a few minutes.
To build the tart, simply roll out the puff pastry into a 9-inch round disc. Place a generous layer of the frangipane spreading from the centre out, leaving a 1cm diameter on the outside. Scatter the fruit over the surface. Pop it into the oven on a baking tray for 25 minutes at 160˚C. The tart should have the slightest of wobbles and have a golden colour. We love to serve this dish with a side of crème fraîche with some lime zest and a touch of icing sugar.
Duck Shepherd's Pie
6 duck legs, female if possible
For the mirepoix:
2 carrots, 1 sweet potato, 1 onion, celery, bay leaves, thyme, rosemary, six black peppercorns and six juniper berries
Pinch of Maldon salt
200ml red wine
100g fresh cranberries
3 tbsp tomato purée
1 litre dark chicken stock/ duck stock
Two carrots finely diced
100g pancetta lardons
50g fresh parsley
1 tbsp red onion marmalade
6 rooster potatoes
To finish: Lots of good quality parmesan ( about 100g)
Brush of egg yolk
Firstly, marinate the duck legs for 24 hours - pop them all into a container together with the mirepoix ingredients, red wine, port and cranberries. The next day, sear the duck legs in a hot pan, seasoning each leg with some Maldon salt, creating a lovely caramelised colour. Pop these in a deep oven dish, then sauté off the rest of the mirepoix ingredients, the tomato purée, red wine/port mix and then the stock. Combine all the ingredients and cook in the oven at 120˚C for 3 hours until the legs are completely tender. When cool, remove the legs and pull off the meat, strain all the lovely juices and reduce by three quarters.
Now it's time to build the dish in an oven-proof serving dish. Blanch the finely diced carrot, deep fry some pancetta lardons and chop a big bunch of parsley. Mix all the ingredients together and add the reduced braising liquid. Stir through the red onion marmalade to taste. Simply make a nice buttery mash potato and grate lots of parmesan into it. Give it a good mix and pipe on top of the pie. Brush with some egg yolk and heat through in the oven to serve.
Chef's tip: Red onion marmalade is simple to make and very versatile to have in the fridge. To make it, finely slice 10 red onions. Pop them into a pot and sweat them on a low heat with a few dashes of water until they are tender. Then add 300ml of red wine, 150ml of red wine vinegar, a dash of orange juice, 3 tablespoons of brown sugar and some thyme. Cook on a high heat until the liquid has reduced to a thick syrup coating the onions.
1 small celeriac peeled and finely diced
2 small beetroot, red and orange, finely diced
1 granny smith apple peeled and julienned
1 handful of cavolo nero kale, torn into bitesize pieces
10 candied pecans
2 tablespoons of castor sugar
For the dressing
100ml Cabernet wine vinegar (highly recommended)
1 star anise
50ml walnut oil
This is a simple seasonal salad and it goes great with a hearty winter dish. The use of raw vegetables is unusual but has a surprising taste. Start by making the candied pecans. Just spread a light dusting of caster sugar over the nuts, and pop them on some baking paper, toast in a hot oven at 160˚C for 10 minutes. Prepare the dressing by bringing the vinegar, sugar and star anise to the boil. Remove from the heat and cool. Simply whisk in the walnut oil. Prepare the vegetables and try and be precise with the chopping, this will give a distinct sophistication to the dish. Mix all the ingredients together and finish with as much of the dressing as desired.