Thursday 21 June 2018

Core values: recipes from Mount Juliet's executive chef

 

White chocolate and raspberry tart
White chocolate and raspberry tart
Confit Duck Leg
Pork fillet on pea and mint barley risotto

Ken Harker, executive chef at the Michelin-starred Mount Juliet Estate, has devised these recipes for the Co Kilkenny four-star's new casual eating venue, The Hound at Hunter's Yard. Ken's philosophy is to prioritise the core indigenous ingredients of Irish cuisine, supporting local Irish farmers and food producers.

White chocolate and raspberry tart

Makes one 12-inch tart

Ingredients

For the white chocolate crème patisserie: 4 medium eggs

70g caster sugar

20g plain flour

20g corn flour

375 whole milk

½ tsp vanilla bean paste

75g white chocolate drops

For the sweet pastry:

225g plain flour

110g butter

80g sugar

1 large egg

To finish:

Punnet of fresh raspberries

15g white chocolate

Method

1 In a large mixing bowl, whisk together the eggs and sugar until they turn a pale golden colour. Whisk in the flour and corn flour and set aside.

2 Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.

3 Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.

4 Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.

5 Stir in white chocolate till melted and smooth.

6 Pour the crème patisserie into a clean bowl. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed.

7 For the sweet pastry, crumb together the flour, butter and sugar, being careful not to over work.

8 Bind with egg and form into a ball, wrap with cling film and chill until needed.

9 To make the tart, roll out pastry and line a 12-inch buttered tart case.

10 Blind-bake using greaseproof paper and rice, baking at 170°C for 16 minutes, until light golden brown round the edges.

11 Remove paper and rice and bake a further 10 minutess. Allow to cool and remove from case, pipe in chilled crème patisserie mix and top with fresh raspberries, then grate over white chocolate.

12 Serve with some sorbet.

 

Pork fillet on pea and mint barley risotto

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Pork fillet on pea and mint barley risotto
 

Serves 4

Ingredients

1 tbsp olive oil

2 x 500g pieces of pork fillet (trimmed of any sinew)

300g pearl barley

2 medium shallots

3 cloves garlic

2 sprigs thyme

25g butter

100ml white wine

200ml cream

100g peas

4 sprigs of mint leaves, chopped

50g Parmesan

Method

1 Heat a little olive oil in a pan and seal seasoned pork fillets.

2. Place in oven at 160°C for 10-12 minutes (depending on if you eat slightly pink pork).

3. Place the barley, one shallot, half of the garlic and one sprig of thyme in a pot and cover with twice the amount of water, then simmer till tender.

4. Strain and allow to cool slightly.

5. In a clean pan, sweat of remaining shallot, rest of the garlic and remaining sprig of thyme in a little butter until tender.

6. Add the wine and reduce until almost dry, then add the cream and reduce again.

7. Stir in barley, peas, chopped mint and Parmesan. Season to taste.

8. Allow meat to rest for 6-8 minutes. Slice and serve over risotto.

 

Confit Duck Leg

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Confit Duck Leg
 

Serves 4

Ingredients

15g brown sugar

30g sea salt flakes

5 juniper berries

10 black peppercorns

4 duck legs

1 sprig rosemary

1 sprig thyme

3 bay leaves

½ orange (peeled using potato peeler - keep the skin but not the flesh)

300g duck fat

For serving:

Crisp green beans

Orange segments

1 In a food processor, mix together sugar, salt, juniper berries and peppercorns. Pulse gently (so as not to make a fine powder). Sprinkle this generously on the duck legs, making sure they are fully covered, then leave to cure for 12 to 15 hours.

2 After curing, rinse off all the sugar/salt mixture by rinsing the duck legs under a tap - but do not soak the legs.

3 Place the duck legs in a heavy casserole dish with rosemary, thyme, bay leaves and orange skin and cover with melted duck fat, place the lid on the pot and cook for 3 hours at 120°C.

4 When the duck is tender, gently remove from the fat and allow to cool. To reheat, place in a hot oven (170°C) to crisp up the skin and allow some of the excess fat to render down.

5 Serve with crisp green beans and fresh orange segments.

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