Chef Martin O'Donnell from The Twelve Barna was in with Keith Finnegan on Galway Talks and prepared some amazing dishes. Below are the step by step guide on how to recreate his dishes from the show. Bon appetit!
Starter:
Killary harbour mussels with chunky tomato, Dillisk and chorizo sauce served with sunflower brown bread, finished with dillisk and a garrai glas parsley pesto.
Ingredients...
- 4 portions approx kg
- 2 tbsp. chopped shallots
- 1 clove garlic crushed
- Small can chopped tomatoes
- 1 bay leaf
- 100g chorizo
- Dry milled dillisk
Instructions...
- To prepare
the sauce cook the chorizo first to release the oils and flavours...add in the
shallots in a pot slowly and add the garlic - Cook gently
for 3 minutes and Add in the chopped tomatoes and bay leaf and turn down the
heat and cook for 15mins slowly bubbling away... - In a
separate pot with a lid get the pot smoking hot and add in the mussels with
100ml white wine and fit the lid...steam for approx 3 – 4 mins until all
mussels are open...discard un opened and add in the tomato sauce. Stir and add
a tbsp. dry milled dillisk powder. - To prepare
the parsley and dillisk pesto, blend a 100 g bag of good quality dry dillisk
with 100 ml sunflower oil and 100 g of fresh parsley in a food processor until smooth... - Serve this
with some lovely sunflower brown bread and cuinneog farmhouse butter - The perfect
Pairing would be a lovely light crisp pecorino from northern Italy Marche, with
depth - Flavours of
citrus, liquorice and light white nuts. Some would say it’s similar to pinot
grigio but more depth of flavours.
Main:
Braised Sweet potato and chickpea curry with organic vegetables,
coconut and chickpeas - 6 people
Ingredients:
- 3 large sweet potatoes
- 2 onions
- 2 heads fennel
- 6 cloves garlic
- 3 large organic carrots and parsnips
- 1 celeriac
- Young local wet garlic
- Tbsp. of each the following spices
- Ground cumin
- Ground coriander
- Ground Smoked paprika
- Ground Curry madras
- Ground Ginger
- 1 stick lemongrass and lime leaf
- Small 400 ml can coconut milk
- Small can cooked chickpea drained
- 1 vegetable boillion cube if so desire
- 100 ml of sweet chilli sauce
METHOD
- Dice
the onions and fennel very small and add to a hot pot with 2 tbsp. of vegetable
oil and cook gently for 4 minutes, add the minced garlic, lime leaf and the
bashed lemongrass - Next
chop the tops of the wet garlic (similar looks to leeks) and add them to the pot,
stir well - Dice
all the remaining vegetable similar size so they cook at the same times... set
aside - Next
add all the dry spices and the boillion cube to the pot and stir well and cook
for 2 – 3 minutes - Add
the coconut milk and sweet chilli and cook until the vegetables are just nearly
soft ( 15 minutes approx. ) - When
the vegetables are ready add the drained chickpeas and taste for seasoning and
if so desired add a pinch of salt and pepper to taste - Serve
this with a Riesling from Chile emilianna, wonderful depths of colour and
stands up to the flavours of the rich curry wonderfully. Sweetness coming from
the fruits of wine/ grape. Or the twelves own underdog table larger limited
edition or else Galway hookers larger.
Dessert:
Local furbo summer strawberries w elderflower and
cream and crunchy meringue, granola - 4 people
Ingredients
- 400 g of Best strawberries that you can get
- 250 ml cream whipped with a teaspoon icing sugar
- Cuinneog fermented cream or clotted cream
- 100 ml Elderflower cordial
- 2 Meringue shells
- 100 g good quality granola
- Flowers
METHOD
- Lightly whip the cream and the fold
in the fermented cream - ¼ all the strawberries in a bowl and
drizzle the elderflower over them - To assemble put a teaspoon of granola
into a serving bowl and crush a piece of meringue shell over it, the add 6
pieces of strawberries - Add another tablespoon of cream on
top and top with a tablespoon of the granola... Add some flower petals as
garnish and spoon over a teaspoon of elder cordial just at the end
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