CHEFS OF MAYO

Recipes from local chefs, encouraging the use of local produce.

Spicy courgette soup

Ingredients

Two ounces of oil; one to two ounces of mild curry powder; one large onion peeled and chopped; three medium sized courgettes; three pints of water; three vegetable stock cubes; a dash of cream and salt and white pepper.

Method

Peel the courgettes and retain the green skin. Fry the onions gently and without colour in a thick bottomed saucepan. Add in the curry powder and stir well. Add in the chopped courgettes, water and stock cubes. Bring to the boil and simmer gently until the vegetables are soft. Add in the skin peelings. Simmer for one minute, liquidise and season to taste. Add a dash of cream.

Pan seared salmon on a bed of herb mash drizzled with pesto

Ingredients

Four 6oz salmon fillets (bones removed ); seasoned flour.

To make the pesto: 2oz Parmesan cheese grated; 2oz basil leaves; 25g fresh parsley; 2oz pine nuts; half an oz of walnuts; two medium garlic cloves crushed; half a pint of olive oil and salt and ground pepper.

Method

Pass salmon through seasoned flour, shake off surplus. Place on a hot searing pan to seal for one minute on each side. Transfer onto a greased baking sheet and brush with oil. Grill on both sides for approximately 10 minutes. Mix freshly chopped herbs with just mashed potato. Mount salmon on top of the herb mashed potato. Drizzle with pesto.

To make pesto:

Mix half the oil and all pesto ingredients together in a food processor. After 30 seconds gradually add the rest of the oil. Season. Use whatever amount is required- the rest will keep in a sealed jar for at least two weeks.

Iced Tiramisu

Ingredients

200g of Mascarpone cheese; four egg yolks; 250ml of double cream; four tablespoons of Marsala wine; Genoise sponge; 175ml of stock syrup (300ml water and 225g of sugar ).

Method

Whisk egg yolks. Bring sugar syrup to the boil. Pour gently into the bowl and continue to whisk until cool. Whip the cream lightly and fold in the Mascarpone cheese. Add Marsala wine. Pour into bowl.

For the syrup: Seven pints of strong coffee. 2.5lbs of caster sugar and one pint of Tia Maria. Make the coffee and while it is hot stir in sugar and Tia Maria. Cut the Genoise sponge into three horizontally. Soak the sponge base with syrup. Repeat the above. Soak and freeze. Pipe chocolate on the top and sprinkle with cocoa powder.

 

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