Dining like a king with recipes from the K Club
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
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
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
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
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.
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.
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.
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.
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 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.
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
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.
Place the egg whites and sugar into a mixing bowl and whisk until the mixture will hold a stiff peak.
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.
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
6 baby turnips, peeled and halved and cooked al dente, to garnish
2 baby leeks, blanched, to garnish
12 edible nasturtium flowers, to garnish
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.
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.
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.
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.