WINTER FOOD: 4TH MARCH

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This week Winter Food features three artisan producers based in Kerry.  Olivier Beaujouan and his partner Maja live in Castlegregory. Maja makes Dingle Peninsula Cheese and Olivier makes a wide variety of products, from tapenades to patés, all based on wild Irish seaweed.

On the other side of the Dingle peninsula, just outside Dingle town, Seán and Kieran Murphy make Milseoga Uí Mhurchú or Murphy's Ice Cream and they guide us through the process of making ice cream.

RECIPES

Murphy's Chocolate Whiskey Truffle Ice Cream.

This recipe was kindly given to us by Kieran Murphy-

This recipe yields a decadently rich, French custard style ice cream for true chocolate lovers with a wicked whiskey hit. 70% Belgian or French chocolate should be available at any gourmet food store. Substituting a cheaper chocolate will definitely compromise the quality! - Kieran Murphy

1 Cup Sugar 
5 Egg Yolks 
1 1/8 Cups Cream 
1 1/8 Cups Milk 
1 Cup Belgian 70% Chocolate
3 Tablespoons whiskey
1/4 Teaspoon Pure Vanilla Extract

Melt the chocolate in a double boiler or a microwave. Take care - chocolate burns easily! Beat sugar and egg yolks together until pale yellow. Bring the milk to a simmer.

Remove from the heat and beat the milk into the egg and sugar mixture in a slow stream. Pour the mixture back into pan and place over low heat.  Stir until the custard thickens (around 60C). 

Add to the melted chocolate in small parts, mixing thoroughly until smooth and velvety.

Allow the chocolate custard to cool. Mix in the cream, whiskey and vanilla, beating for one minute.

Freeze using a domestic ice cream machine, or cover and place in the freezer.

6 Servings.

Notes:
1. The boiler or container in which you melt the chocolate must be completely dry or the chocolate can clump.
2. The chocolate and the custard should be hot when you mix them.
3. Add the whiskey when the mix is cool, or the alcohol will evaporate!
4. To pasteurise the eggs, heat the custard to 73C and keep at that temperature for three minutes, stirring all the time. Use a cooking thermometer, though! If the custard goes any higher than 76C, the eggs will scramble. Strain with a sieve, just in case. Immediately cover and place in the freezer until cool.

Clodagh's Seafood Risotto with Smoked Dilisk

Serves 6

Ingredients:

1 medium onion, diced
5g of smoked Dilisk
100ml dry white wine
500ml fish stock (hot)
1/2 kg mussels
1/2 kg langoustines, de-shelled
1 red pepper, diced
300g white fish (cod, haddock, or ling), cut into 1 inch pieces
500g risotto rice
salt and pepper
2 cloves of garlic, crushed
juice of 1 lemon
50g desmond cheese (or parmesan)

Method:
Heat a saucepan over a medium heat, drizzle about 2 tablespoons of olive oil in a saucepan, add the onions, peppers, and garlic - cover and cook for 15 minutes, stirring occasionally. Stir the rice into the pan and season with salt and pepper. Add the hot fish stock, white fish, smoked dilisk and shell fish cover and leave to simmer for 15 minutes (do not stir as the rice will stick together). Grate some desmond (or parmesan) cheese over the top.

Serves with lemon wedges

CONTACTS

Olivier Beaujouan's Seaweed products are called 'On the Wild Side' and they are available at the following markets, Dingle on Friday, Kenmare on Wednesday, Limerick on Saturday, Fota House in Cork once a month and the English Market in Cork.

Maja Binder's Dingle Peninsula Cheese is also available at those markets as well as at the Temple Bar Market in at the Corleggy Cheese Stall.

You can contact Olivier and Maja at 066 713 9028

For further information about those markets you can visit www.irelandmarkets.com

Murphy's Ice Cream- MILSEOGA UÍ MHURCHÚ TEO.
d.b.a. Murphys Ice Cream
Sráid na Trá, An Daingean, Co. Chiarraí
Phone: 066.9152644
Web: www.murphysicecream.ie
Blog: http://icecreamireland.blogspot.com/