Cooking Demonstration Recipes

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...

1. 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
2. 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...
3. 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.
4. 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...
5. Serve this
   with some lovely sunflower brown bread and cuinneog farmhouse butter
6. The perfect
   Pairing would be a lovely light crisp pecorino from northern Italy Marche, with
   depth
7. 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

1. 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
2. Next
   chop the tops of the wet garlic (similar looks to leeks) and add them to the pot,
   stir well
3. Dice
   all the remaining vegetable similar size so they cook at the same times... set
   aside
4. Next
   add all the dry spices and the boillion cube to the pot and stir well and cook
   for 2 – 3 minutes
5. Add
   the coconut milk and sweet chilli and cook until the vegetables are just nearly
   soft ( 15 minutes approx. )
6. 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
7. 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

1. Lightly whip the cream and the fold
   in the fermented cream
2. ¼ all the strawberries in a bowl and
   drizzle the elderflower over them
3. 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
4. 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