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Ham Hock
Ham Hock
SOCIAL BOOKMARKS

Recipes: Inspiration for your Christmas Day starter

Prawn Mille.
Prawn Mille.

Prawn Mille

Ingredients

200g sheet puff pastry 

Cook at 200c until crisp and brown

 6 Dublin Bay Prawns 

1 onion 

1 carrot

1 clove garlic 

100ml cream 

500g prawn shells 

1 lit veg stock 

1 bay leaf 

½ lemon peel 

1 tsp peppercorns 

½ tsp smoked paprika 

1 tblsp tomato pure 

1 tblsp oil 

50g Leek sliced in rings 

Seasonal leaves 

Method:

  • Place the prawn shells and heads in a pot and add the stock, bay leaves, peppercorns, salt, lemon peel and garlic. Bring up to a boil and allow to simmer for 30 minutes, covered until the stock is well infused by the shells.
  • In a separate pot, melt a little butter and fry the onion & Carrot until soft and translucent. Add the garlic and fry for a few seconds before adding the smoked paprika & tomato paste.
  • Allow to fry for 30 seconds then pour in the prawn stock with the shells and heads.
  • Allow to simmer for 20 minutes then remove from the heat and allow to cool to room temperature.
  • When the stock has cooled down, blend, shells and all until the shells are broken up completely. Pass the mixture through a sieve into a bowl and then through a sieve lined with muslin once more into a clean pot. This is to make sure there is no grit or sediment in the bisque Place the pot over a low heat and allow to come back up to heat In a hot pan, fry the seasoned Prawns for 120 seconds.
  • Remove and place in the portioned puff pastry.
  • Sear the leek in the hot pan and place with the prawns.
  • Decorate with seasonal leaves and spoon over the prawn sauce.


Ham Hock by CIT culinary students.
Ham Hock by CIT culinary students.

Ham Hock: Ballotine 

Ingredients

 1 large gammon hock 

1 onion

 2 sticks of celery 

1 bayleaf 

1 sprig thyme 

1 leaf of gelatine 

4-5 gerkins 

Method:

  •  Place the hock, vegetables and herbs in a pot, cover with water and simmer for 3 hours until ham is tender and falling off the bone. Leave hock to cool in stock.
  • Once cool, flake the hock into a mixing bowl.
  • Add wholegrain mustard, diced up gherkins herbs and season with black pepper.
  • Dissolve gelatine in water and add to ham hock.
  • Mix with a little of ham stock liquid and roll ham hock Mix in a sausage shape between cling film Roll tightly and set in fridge overnight.

Spiced Pear Chutney 

100g Demerara sugar 

100g white wine vinegar 

1 star anise 

1tsp ground cumin 

1 red onion chopped

 1tspn grated ginger 

5 pears peeled, chopped into bite size pieces 

1 red chilli halved 

25g sultanas 

Method:

  • Put all ingredients in a pot except sultanas and bring to the boil.
  • Simmer for 45 minutes until pears are just cooked then stir in sultanas.
  • Celeriac Remoulade 1 medium sized celeriac 4tbsp mayonnaise 2tbsp Dijon mustard Method Cut the celeriac into julienne and lightly salt for 20min, squeeze out excess moisture.
  • Add mayonnaise to bind, not too wet.
  • Add Dijon mustard to taste.
  • Add lemon juice and zest to taste Check for seasoning.

Jerualeum Artichoke Soup with Chestnuts and Toasted Hazelnuts
Jerualeum Artichoke Soup with Chestnuts and Toasted Hazelnuts

Jerusaleum Artichoke Soup with Chestnuts & Toasted Hazelnuts 

1 large onion grated

1 garlic cloves crushed

 400 g sliced Artichoke 

100g of gratted potato 

1000 ml of Vegetable stock

 100g cooked chestnut 

100ml of cream 

100ml of milk 

20g Toasted Hazelnuts Seasoning 

Method:

  • In a large pot sweat onion, garlic and fennel (no coloration add the artichoke and sweat, stir at all time for 3-5 minutes add the stock add all the other ingredients and simmer for about 30 minutes (stir every 5 minutes to prevent from sticking). 
  • Liquidise using the blender and strain it season to taste with salt and pepper to serve; add some pieces of chestnut and Toasted Hazelnuts into the bowl serve soup in a jug and pour.

These recipes were contributed by Mary Rose Keating, a 3 rd year Apprentice Chef at Cork Institute of Technology. She has worked in the catering industry since 2003. Mary Rose is currently employed in the award winning 4* Fernhill House Hotel in colourful Clonakilty as a Chef de Partie. Also, Aoife Kent, who is a 3 rd year Apprentice Chef at Cork Institute of Technology. Aoife has recently taken up a position working in the River Lee Hotel Cork City. Also contributing was Magda Strechlau, a 3 rd year Apprentice chef at the Cork Institute of Technology, Magda is working as a chef in the Health Care system.
These recipes were contributed by Mary Rose Keating, a 3 rd year Apprentice Chef at Cork Institute of Technology. She has worked in the catering industry since 2003. Mary Rose is currently employed in the award winning 4* Fernhill House Hotel in colourful Clonakilty as a Chef de Partie. 

Also, Aoife Kent, who is a 3 rd year Apprentice Chef at Cork Institute of Technology. Aoife has recently taken up a position working in the River Lee Hotel Cork City.

Also contributing was Magda Strechlau, a 3 rd year Apprentice chef at the Cork Institute of Technology, Magda is working as a chef in the Health Care system.