Mooney's Masterchef:
Finalist 1: Ian Byrne

Judges Dermot O'Neill and Robert Doggett (maitre d' at The Trocadero restaurant) In July 2008, we ran a competition to find Mooney's Masterchef. Three finalists had to make a three-course meal for two judges, Dermot O'Neill and Robert Doggett, within two hours, in The Old Candle Restaurant in Newcastle, Co. Wicklow.

The first of our three finalists was Ian Byrne from Ratoath, Co. Meath, who opted to make
  • Primi: Spaghetti with Prawns and Rocket
  • Secondi: Saltimbocca
  • Dolci: Polenta & Apple Cake with a glass of Vin Santo
FIRST COURSE (PRIMI):
SPAGHETTI WITH PRAWNS & ROCKET


Ingredients:
  • 500g dried spaghetti
  • Extra Virgin Olive Oil
  • White wine
  • 4 sun dried tomatoes
  • 1 lemon
  • 2 handfuls of rocket
  • Garlic & Dried Chilli
  • 400g prawns
Method:
  • Cook pasta with lots of salt
  • Gently fry garlic and chilli in oil
  • Saute prawns
  • Add tomatoes & wine and simmer
  • Add pasta to sauce
  • Finish with grated lemon zest and juice and rocket












SECOND COURSE:
(SECONDI) SALTIMBOCCA WITH BASIL MASH


Ingredients
  • 4 thin veal steaks
  • 8 slices parma ham
  • Fresh sage leaves
  • White wine
  • Butter
  • Extra virgin olive oil
Method:
  • Dress each veal steak in parma ham and a sage leaf
  • Fry steaks in butter and oil for a few minutes each side
  • Add wine and cook for another minute or so
  • Serve steaks with juices
Ingredients for Mash:
  • 6 Maris Piper potatoes
  • Handful of basil, finely chopped
  • Large knob of butter
  • ¼ pint of milk
Method for Mash:
  • Boil the potatoes
  • Mash the potatoes
  • In a seperate pan, boil the basil, milk and butter
  • Gently simmer for 5 minutes
  • Mix the liquid in with the potatoes, and whip
  • Serve the saltimbocca and mash






DESSERT (DOLCI):
POLENTA & APPLE CAKE WITH A GLASS OF VIN SANTO


Ingredients
  • Butter (to grease tin)
  • 100g polenta
  • 200g plain flour
  • 100g breadcrumbs
  • 100g castor sugar
  • 500ml milk
  • 3 eggs
  • 100g honey
  • 55ml olive oil
  • 100g dried figs
  • 100g sultanas
  • 500g apples
  • Ground cinnamon
  • 2 oranges
  • 2 lemons
  • Crème Fraiche
  • Bottle of Vin Santo
Method:
  • Mix dry ingredients
  • Mix wet ingredients
  • Combine wet and dry ingredients
  • Add fruit and cinnamon and orange and lemon zests to mixture
  • Bake for 45-55 mins
  • Serve with Crème Fraiche and a glass of Vin Santo














 
 
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