Recipes

Recipes

 Table Reservation
Seafood Chowder
Serve 4 
Cooking time 30 minutes 

Onion 1 medium size fine chopped 
Celery fine chopped 20 grams 
Fresh fennel fine chopped 20grams
Fresh pouring Cream 50 ml  
Salmon 75 grams cut diced 
Cod 75 grams diced 
Smoked Haddock 75 grams diced 
Large Prawn 12 pieces 
Potato 2 large peeled and cut in cubes
Rapeseed oil 15ml 
Salt and pepper for seasoning 
Chopped parley a pinch 

Method
Heat oil min medium size saucepan, add onion sauté it until it turn golden brown, add cubes of potato then sauté until its turn golden brown. Add celery cook it for 5 minutes in medium heat add cream let it boil until potato cooked .Add fish  cook it for 8 minutes .Add seasoning & parsley stir it gently leave it to rest for 5 minutes ready to serve.


Please see our Executive Chef, Sushil’s recipe for his “Kadai Beef Curry”.

INGREDIENTS 

Premium diced Beef – 500 grams, 
White Onion - 2 Nos, finely sliced
Chopped tomatoes medium size - 4 Nos
Ginger – 25gram chopped
Green chilly - 1 Nos, chopped
Natural Yogurt – 60 ml cup
Turmeric powder -half teaspoon 
Red chilly powder – a pinch 
Chopped Coriander 20 grams 
Chopped Mint leaves - 20 grams 
Rapeseed Oil – 10 ml 
Salt to taste

Kadai masala:
Coriander powder half a tablespoon
Black peppercorns – half a Teaspoon
Cumin powder half a Teaspoon
fenugreek powder – a pinch 
Mix all together in mixing bowl 

1. Heat oil in a medium size non-stick saucepan add beef and fry until the beef turns slightly brown in colour
2. Lower the flame add turmeric powder, salt and stir it well.
3. Add sliced onions, tomatoes and stir well. Cover it with a lid and cook in low flame stir it occasionally for 30 minutes or until beef is nicely tender. 
4. Then add in the yogurt, chilly powder, prepared kadai masala, chopped green chilly, ginger, coriander and mint leaves. Combine well.
5. Cook it approximately 15 more minutes or until beef is nicely tender and add little water to make the sauce thinner if needed ready to serve.

Turmeric rice
1 cup of basmati rice ‘Tilda basmati rice ‘if possible 
Olive oil 1 teaspoon 
Finely chopped 1 medium white onion 
Salt for taste 
2 cups of water  
Half a teaspoon of turmeric powder 

Take the rice in a bowl and wash it couple of times until water from the rice comes out clean.
Heat oil in a saucepan add onion, Sauté it until its golden brown add rice keep stirring for 2 minutes in medium flame.
Add water. Cover the saucepan with a tight lid Cook it for 20-minute in medium flame stir occasionally. Please check if rice is cooked and fluffy, add more water if required. Let it rest for 10 minutes. Ready to serve.  

Malvani Monkfish & Dublin bay prawn curry 
Serve – 3 
Cooking time 50 minutes 

INGREDIENTS 
Monk fish – 200 grams (cut it in small cube)
Dublin bay prawn peeled & devein 12 unit 
White Onion - 1 Nos, finely chopped
Chopped tomatoes medium size - 2 Nos
Ginger –gram chopped
Garlic chopped 1 teaspoon 
Green chilly - 1 Nos chopped
Coconut milk - 40 ml cup
Turmeric powder -half teaspoon 
Bay leaf - 2 nos 
Chopped Coriander 15 grams 
Chopped Mint leaves - 20 grams 
Rapeseed Oil – 10 ml 
Salt to taste
Coriander powder half a tablespoon
Black peppercorns – half a teaspoon
Cumin powder half a teaspoon
Curry powder 1 teaspoon 
Half of cinnamon stick 
Juniper berry powder a pinch 

1. Heat oil in a medium size non-stick saucepan 
2. Lower the flame add ginger, garlic, onion, green chilly, cinnamon stick, bay leaf sauté it for 5 to 8 minutes until onion become golden brown 
3. Add tomatoes and stir well .Cover it with a lid and cook in low flame stir it occasionally for 5 minutes. 
4. Then add rest of spices & herbs mix well. Stir occasionally cook for 5 minutes add coconut milk stir it well, remove cinnamon stick and bay leaf by a spoon or tong.
5. Cook it approximately 5 more minutes than blend it by mixer.
6. Add monkfish cook it for 5 minutes add prawn cook it for another 5 minutes.
7. Dish ready to serve

Turmeric rice
1 cup of basmati rice ‘Tilda basmati rice ‘if possible 
Olive oil 1 teaspoon 
Finely chopped 1 medium white onion 
Salt for taste 
2 cups of water  
Half a teaspoon of turmeric powder 

Take the rice in a bowl and wash it couple of times until water from the rice comes out clean.
Heat oil in a saucepan add onion, Sauté it until its golden brown add rice keep stirring for 2 minutes in medium flame.
Add water. Cover the saucepan with a tight lid cook it for    20-minute in medium flame stir occasionally. Please check if rice is cooked and fluffy, add more water if required. Let it rest for 10 minutes. Ready to serve.  

21 days Dry aged fillet steak, tossed fine bean, gratin potato, pepper sauce.  
Serve – 1
Cooking time 30 minutes 

INGREDIENTS 
21days dry aged 8oz fillet steak
(you can buy it from your local butcher or local supermarket)
Pinch of chopped thyme 
Milled pepper & Maldon salt for seasoning
60 grams of fine bean trimmed   
1 tablespoon of butter 
1 teaspoon of rapeseed oil 
1 clove of Garlic sliced 

Method 
Preheat the oven for 160degree Celsius 
Take fillet steak rub it with chopped thyme salt & pepper and leave it outside for 15 minutes to rest before we cook it. Heat oil on cast-iron fry pan, place steak gently on the pan in medium heat seared it all around add garlic and butter, take a spoon and baste the steak all over for 4 minutes. Take the steak off the pan let rest for 7 to 10 minutes. Ready to serve if you prefer rare steak. 
Or after basting place it in the oven and cook it more to your preference. Then let it rest for 7 to 10 minutes. Ready to serve.

Fine bean 
Method 
Take a medium size saucepan, pour 2/3 of water, let it boil. Add salt. Blanched fine bean for 5 minutes. You need bright green colour and crispy. Drain the saucepan, add butter add seasoning .ready to serve . 

Gratin potato.
Ingredient 
500 gram of roster baker peeled 
120 ml of double cream 
12o ml of full fat milk 
2 garlic cloves peeled and halved
I peeled shallot fine chopped 
2 spring of thyme 
Pinch of nutmeg
25 grams of grated parmesan 
Salt and pepper for seasoning  
25 grams of butter 

Method 
Heat a medium size saucepan put chopped shallot and add 10 ml of butter cook it for 5 minutes add garlic, thyme then cook it for anther 5 minutes then add cream and milk cook it for 20 minutes in medium heat, sprinkle nutmeg stir it nicely and keep it out from the heat .Fish out thyme 
Preheat the oven for 160C. Rub the butter all over the surface of deep baking tray.
Sliced the peeled potato, layer half the potato in the baking dish sprinkle salt and pepper between each layer. Pour half the hot milk and cream. Sprinkle parmesan then layer neatly rest of the potato overlapping. pour rest of the cream and milk and sprinkle rest of the cheese. Cover the tray with grease proof paper then tin foil. Cook it for 45 minutes.
Then remove greaseproof paper and tin foil and cook for another 15 minutes 175C.Let it rest for 15 minutes then its ready to serve.

Pepper Sauce 
Ingredients 
100 ml beef stock 
Half a garlic 
15 ml Cognac / Hennessy or Irish Whiskey
Half a teaspoon of crushed black pepper 
Half teaspoon of chopped parsley 
100 ml double cream

Method 
Add the stock in saucepan, cook it until its reduced by half. Then take a fry pan and roast coarse black pepper for 7 minutes in medium heat keep stirring. In the reduced beef stock add garlic, brandy, seasoning and boil it in high heat for 4 minutes add roasted pepper then keep simmering in low heat until it reaches consistency of pouring cream. Add Parsley at last and ready to serve. 

Morrison Beef burger 
Cooking time 45 minutes 

Serve 1 
Burger patty 
Steak mince 100 grams 85% lean {can buy from SuperValu or local butcher}
Finely Chopped steak 100 grams
Onion powder 1 teaspoon 
Thyme chopped a pinch 
Panko bread crumb 15 grams 
Crush black pepper for seasoning
Sea salt for seasoning 
Rapeseed oil 5 ml
Burger Garnish 
Mature Cashel blue cheese 25 grams 
Free range egg 1 no 
Beef Tomato 2 slice 
Mini gherkin 2 no
Fresh baby gem leaf 
5ml rapeseed oil
Brioche Bap 1 no

Method 
Take mixing bowl put all the ingredient mix gently with clean hand, don’t over mix it. Then shape it 2-inch-thick round or you can use a burger patty maker if you have one handy. Pre heat the oven. Heat oil in the fry pan, place the burger nice and easy. Seared both side until it gets golden brown. Then place it in the oven for 15 to 20-minute 165C as per how well cooked you like. Switch of the oven put sliced of blue cheese let it melt slightly in the top of the burger. Leave outside to rest for 3 to 5. Take brioche bap place it in the oven while you are assembling the burger it will be nice and warm

Once burger is nearly cooked, take a non-stick fry pan. Heat up oil and fry free range egg to medium to runny consistency, Put it on the top of burger. Ready to serve with chips or salad. 

Red onion marmalade 
Red onion 200 grams slice 
Red wine 40 ml 
Brown sugar 3 tablespoon 
Butter 20 grams 
Caster sugar 50 grams 
Honey 20 ml 
Salt a pinch
Red wine vinegar 10 ml 

Method 
Heat butter in a medium saucepan add onion ,sugar ,salt and cook it in medium heat for 20 minutes until there is no water left in the pot .Add red wine ,vinegar and honey and cook it for next 25 minute in slow heat and stir occasionally. Take it off the heat let it cool down. Marmalade is ready 

Seafood Chowder
Serve 4 
Cooking time 30 minutes 
Recipe Seafood Chowder
Onion 1 medium size fine chopped 
Celery fine chopped 20 grams 
Fresh fennel fine chopped 20grams
Fresh pouring Cream 50 ml  
Salmon 75 grams cut diced 
Cod 75 grams diced 
Smoked Haddock 75 grams diced 
Large Prawn 12 pieces 
Potato 2 large peeled and cut in cubes
Rapeseed oil 15ml 
Salt and pepper for seasoning 
Chopped parley a pinch 

Method
Heat oil min medium size saucepan, add onion sauté it until it turn golden brown, add cubes of potato then sauté until its turn golden brown. Add celery cook it for 5 minutes in medium heat add cream let it boil until potato cooked .Add fish  cook it for 8 minutes .Add seasoning & parsley stir it gently leave it to rest for 5 minutes ready to serve .

Super Food Salad
Cooking time 20 minutes 
Serve 2 
Super food salad
Ingredients 
Giant Quinoa 40 grams 
Yellow Beets 2 whole peeled & cooked 
Quail egg 8 nos or 2 free range egg boiled
Mixed peppers diced 50 grams
Feta cheese 25 grams 
Pinch of turmeric powder 
Kale 40 grams cooked 
Artichoke 6 heads 
Dried Figs 4 no cut in small pieces 
Winter berries 30 grams 
Mix leaf 75 grams

Method 
Take a medium saucepan boil half a litre of water add turmeric, put couscous let boil for 4 minutes. Take it off the heat and let it cool down. Heat up oil in fry pan. Sauté mix peppers for 3 minutes not over cooked, let it cool down. Add seasoning.
 Raspberry Vinaigrette 
Fresh raspberries 50 grams 
Lemon juice 1teaspoon 
Rapeseed oil 75ml 

Method
Put the raspberries in the mixer and make a puree of raspberry, take a mixing bowl. Pour raspberry puree add lemon juice, whisk it slowly add rapeseed oil continue to whisk until you get a thicker like syrup consistency.
Take all the ingredient in a large mixing bowl except feta cheese mix it gently add raspberry vinaigrette toss it gently place it in large pasta bowl, put feta cheese at last. Ready to serve.

Baileys Mouse
Preparation time 3:45mins
Serve 4 
Ingredient 
Double cream 250 ml 
Caster sugar 50 grams
100 grams white chocolate drop
Gelatine leaf 1nos
Baileys 40 ml 
Garnish 
Raspberries few 
Blue berries few 
Edible flower   
Apricot puree 1 teaspoon  

Method
Soaked the gelatine leaf in cold water and malt it.
1.Melt the white chocolate with 50ml of cream in a double boiler. Whisk it in mixing bowl firmly until smooth texture.
2.In a separate bowl whisk rest of the ingredient except gelatine until it becomes soft whipped texture.
Take a large mixing bowl add two together and whisk is slowly until they are all well blend. Do not over whisk. Pour it in serving dish let refrigerated for 3 hours until its firm.
Garnish the dish with berries, flowers and coulis and its ready to serve.