Archives for November, 2012

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No Comments November 30th, 2012 Blog, Masterchef

Episode 9: Sea Foraging and Nathan Outlaw Masterclass

Hard to take in that I am in the final 4. Thanks for all your support. So what else happened last night? #rtemc

We headed down the West to the Aran Islands. We had no idea where we were going until we arrived at the ferry port. We even thought we were getting the plane over at one stage. I felt like I was in a scene from the Titanic as we were filming the boat scenes. The island was amazing. Such scenery! Damian Dempsey was even playing there that night, but we had to be up early so no pints for us!! It reminded me of what Ireland was like 20 years ago. When we checked into the B&B, we asked for a key for the front door. “Sure the door will be open”, came the response. We also saw currach racing in the sea which was not for the faint hearted. Read more →

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No Comments November 24th, 2012 Blog, Masterchef

Episode 8: Taste Test and Ice-Cream Masterclass

I’ve made the final 5, which is an unbelievable feeling. We finally got the Taste Test. We were waiting for it for weeks but not in that format. Very difficult as your mind and eyes are playing tricks on you. What you didn’t see last night was that there was a change of plan during the taste test. Read more →

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No Comments November 16th, 2012 Blog, Masterchef

Episode 7: Pop Up Restaurant and Pigeon Masterclass

Un-set panna cotta, un-smoked pigeon, raw mushrooms, and no passion. One to forget for me!

That was a tough masterclass. Over 80 ingredients and equipment I never knew existed. How many of you have a de-hydrator for food in your house? His masterclass took over 2 hours, cooking for 3 hours and feedback for 2 hours, so by the time we were finished we were shattered. Read more →

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No Comments November 13th, 2012 Blog, Masterchef

Episode 6: Childhood Favourites and Pig’s Jowl

We’ve now reached the half way stage and there are 8 of us left. Last week’s task involved cooking an interpretation of Nick or Dylan’s childhood memories. I went with Nick’s Fish and Chips. Nick liked it but I guess I didn’t really get the brief on this one, or I took the easy option. I more or less replicated their dish, when I should have done something more fine dining. Dylan said I need to be standing out from the pack at this stage, and that I wasn’t. Fair point, so I really need to push myself now.

What I found funny on this task was that the sample dishes we were shown were made from a packet. Read more →

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No Comments November 7th, 2012 Recipes

Monkfish Scampi with Homemade Lemon Mayonnaise

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Monkfish Scampi with Homemade Lemon Mayonnaise
Author: 
Recipe type: Easy Starter or Main
Prep time: 
Cook time: 
Total time: 

Serves: 2-3
 

To simplify, you could use regular mayonnaise and mix in some lemon zest and grated garlic
Ingredients
  • 300g of monkfish, cut into small even sized pieces
  • 50g plain flour
  • 1 egg, beaten
  • 100g Panko Breadcrumbs (ordinary breadcrumbs will also do)
  • Salt and Pepper
Lemon Mayonnaise
  • 3 medium egg yolks
  • 1 tsp mustard (Dijon or English)
  • 1 garlic clove, crushed
  • 1 tsp white wine vinegar
  • Zest of 2 lemons (or zest of 1 lemon & 1 orange)
  • 300 light rapeseed oil or sunflower oil

Instructions
  1. Pre-heat your deep fat fryer to 190 C
  2. To make the mayonnaise, put the egg yolks, vinegar, garlic, vinegar and zest in a bowl and whisk for 1 minute to combine. Very slowly, while continuing to whisk at all times, add the oil. When finished, season to taste. This will keep for a few days in the fridge. Remember that there are raw egg yolks in this, so if you are pregnant, you should not make.
  3. To make the scampi, toss the monkfish pieces in some seasoned flour. Then transfer them into the egg mix to cover them completely. Finally, transfer them into the breadcrumbs and place them on a tray until ready.
  4. Carefully place the monkfish pieces in the oil until golden. Drain on kitchen paper, and season with salt. Serve with the mayonnaise on the side and some watercress or rocket salad.

 

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No Comments November 7th, 2012 Recipes

Smoked Salmon and Mango Salad

A simple refreshing starter that is perfect for any time of year.

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Smoked Salmon and Mango Salad
Author: 
Recipe type: Easy Starter
Prep time: 
Total time: 

Serves: 4
 

A simple refreshing starter for all year round
Ingredients
  • 200g smoked salmon, cut into strips
  • 100g watercress
  • 2 ripe mangos, diced
Dressing
  • 4tbsp olive oil
  • 2tbsp white wine vinegar
  • 2 tsp wholegrain mustard
  • 1tsp honey
  • Salt and Pepper

Instructions
  1. First make the dressing. Combine all the ingredients and whisk together
  2. Place the mango, watercress and salmon in a bowl and combine. Pour over the dressing and gently combine, until the mix is coated.
  3. Serve as a starter with some toasted ciabatta.

 

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No Comments November 7th, 2012 Recipes

Beetroot, Carrot & Apple Salad with Goats Cheese & Pomegranate

Beetroot, Carrot & Apple Salad with Goats Cheese & Pomegranate

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Beetroot, Carrot & Apple Salad with Goats Cheese & Pomegranate
Author: 
Recipe type: Easy Starter
Prep time: 
Total time: 

Serves: 2-3
 

Quick and Easy starter or light salad. You could add some chicken or more goats cheese to bulk it up for a main course
Ingredients
  • 2 beetroots, grated
  • 2 carrots, grated
  • 2 apples, grated
  • ½ pomegranate
  • Goats Cheese
  • Parsley, chopped
  • 4 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • Salt & Pepper

Instructions
  1. Lightly combine all the grated ingredients.
  2. For the dressing, combine the oil, vinegar, lemon juice and seasoning
  3. Add to the salad and toss lightly.
  4. To serve, place the salad on a plate, top with pomegranate seeds, goats cheese and parsley

 

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1 Comment November 2nd, 2012 Blog, Masterchef

Episode 5: Locks Restaurant and the Souffle Challenge

This was one of the tasks I enjoyed the most, and also the one that generated the most feedback via text, email, twitter and Facebook for me. Working with Rory and Keelin in Locks was fantastic. They do great food, the early bird is fantastic value, and they definitely deserved their Michelin star. I’m just wondering if the Michelin judges were there the night I was there!! The lads gave me loads of advice, pushed me hard, and so I did learn loads. When I went back recently for a meal with my wife, we were really looked after.

After getting the feedback from Nick and Dylan, I was raging. There were some comments used that were not shown last night and some of us took real exception to it, and I definitely let them know what I thought. Read more →

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