WINE braised BEEF, BLACK PUDDING fritter, BEETROOT Purée and OATS

THE RECIPE

This beef dish is to northern Italy what roast beef is to Ireland. However there is nothing traditional that one would expect to accompany the beef on an Irish table and it is not roasted. However I believe the ingredients work wonderfully together and most can still be typically classified as Irish ingredients. This couldn't be easier to make and is delicious and a great alternative to what one would normally expect. So go ahead and give it a try!

INGREDIENTS:

Braised Beef
2 tbsp Olive oil
1 kg braising beef, in one piece
1 small onion, sliced
1 small carrot, sliced
2 Celery sticks, sliced
2 Garlic cloves, skin removed, left whole
1 sprig of fresh rosemary
A pinch of ground cinnamon
500ml of fruity red wine
500ml Beef stock
Salt and black pepper

Black Pudding Fritter
150g Black pudding (beef based such as Clonakilty black pudding)
75g Plain flour
1 Egg
75g Sourdough breadcrumbs
5 Hazelnuts, chopped
Vegetable oil for frying

Beetroot Purée
4 large cooked beetroot
50ml Apple juice
15ml red wine
Salt

Oats
50g Oats
15g Olive oil
10g Honey
Salt

Baby beetroot leaves to garnish

Serves 4

Splendid SMOKED MACKEREL and CHIVE Pâté

THE RECIPE

Generally pâté is considered to be made of liver, pork, game or other meats. However, as with this recipe, fish can also be used as the basis of a pâté. This couldn't be easier to make and is delicious simply spread on warm toast or crusty bread. So go ahead and give it a try!

INGREDIENTS:

250g Smoked mackerel, skin and bones removed, flaked
200g Soft cheese
1 Lemon, zested and juiced
2 tbsp Chives, snipped                      
2 tbsp Horseradish sauce

Voluptuous VICHYSSOISE (V)

THE RECIPE

Vichyssoise is a thick soup made of puréed leeks, traditionally served cold but it can be eaten hot. The origins of Vichyssoise are subject to debate, with some cookbooks and recipes stating it originates from America, whereas others refer to it as French. Eventhough the origin of the soup may be questionable in whether it's genuinely a French or an American creation, nonetheless it is an impressive and extremely tasty soup which couldn't be easier to make. So go ahead and give it a try, it is truly worth it!

INGREDIENTS:

30g Butter
3 Leeks, green ends discarded, finely sliced
300g Potatoes, peeled and chopped
1 litre Vegetable stock                       
Salt and Black pepper
2 tbsp Chives, snipped to serve

Serves 4