Beat the Chef - Daniel's Fish Pie
- Richie Wilson cooks a Steak and Kidney Pie on 'The Afternoon Show'
- Daniel Twyford Troy cooks a Fish Pie with a Cheese and White Wine Sauce on 'The Afternoon Show'
Wednesday, 28 October 2009
We have been appealing to the public for someone who thinks they can go up against our chefs with their recipe.
But who will be the winner? Can they beat our chef!?
There is only one rule, we will give both viewer and chef an ingredient that they need to include in their recipe, for example , If we give them chocolate, they can cook or bake any chocolate dish they like.
The ingredient for today is pastry
Today in the sense that its mid term we have selected 9 year old Daniel Twyford Troy from Wicklow to go up against our chef Richie Wilson!. Daniel thinks his fish pie will beat Richie's
This theme will run every Wednesday until the end of November
Note: we had our first viewer top beat the chef last week, Jill Kane from Dublin beat Derry Clarke from L'Ecrivain with her pea and chorizo risotto!
Who are The Guests?
Richie Wilson - Head Chef at the Morrison
In November 2006, the Morrison appointed Richie Wilson as Executive Head Chef in its newly restyled Halo restaurant.
Richie has a wealth of experience and has worked in a number of Irelands's top restaurants and hotels. Richie's love for the kitchen began in The Gresham Hotel and was followed by Jobs in Chez Hugo's and the renowned McGrattain's Restaurant before attending college in Athlone I.T. After graduating as Ireland's Young Professional Chef of the Year, Richie received a scholarship to Johnson and Whales Culinary Arts University in Rhode Island. On his return he took up a position in The Hibernian Hotel before taking a position in Paul Flynn's Tannery Restaurant and after 3 years with Paul he spent 3 years with the 2 Michelin Starred, Kevin Thornton in Thornton's Restaurant. The Westin Hotel was the next stop and most recently Richie was responsible for opening the food operations at the new Hilton Hotel Dublin Airport.
Richie serves up a fusion of modern European cuisine using Irish produce wherever possible. He ensures that all produce used is of the highest quality and he believes that the secret to good food is having an excellent relationship with your supplier. Richie believes in carefully selecting his suppliers and he prefers to deal with small suppliers who take great pride in their produce.
The menu in Halo offers a range of styles to suit every palate and the emphasis is on rounded tastes that are artfully presented. The White Asparagus Mousse starter is a wonderful example of this. Here Richie provides art on a plate with wild asparagus, white and green asparagus, gentle twists of white asparagus mousse and edible flowers including blue salvia and daisies for a pretty and fresh look.
When asked who Richie's influences are he reveals that his grandmother was his first influence. He remembers watching her deftly make pastry from a very young age and he claims she made the best pastry in Ireland - due to her cold hands, but warm heart. His second influence is Delia Smith who according to Richie brought basic cookery skills to the masses and was the Nigella Lawson of the 80's in terms of sexy housewife appeal.
Richie believes in using traditional menu items as his inspiration and then bringing them back to life with new flavours and twists. His Coffee Break dessert is a great example of this. Richie remembers queuing at the counter of a Café with his mum who would take a tray and order a cup of coffee with a slice of cake, dollop of cream and a fork on the side of the plate. His Coffee Break replicates that idea. The plate is the tray, the dried raspberry wafer coulis is the plate, the coffee, chocolate and crème brulee flavoured mini slice of cake sits on top of that with a swirl of fresh cream to the side. He even recreates the cup of coffee with a miniature chocolate cup on a wafer saucer filled with coffee flavoured fondant. The finishing touch is the chocolate dusted fork on the side of the plate.
So how does Richie run his kitchen? "No shouting. I have worked in kitchens over the years where you got roared at and it never made me cook any better. This is a stressful game with long and unsociable hours but it is passionate and I love it. My team are super and I want to keep them and show them what I have learned. I just don't see the point of abusing your own team members to the point where they break down, it's a stressful enough game but I couldn't ever imagine doing anything else."
Daniel Twyford Troy
Daniel is 9 years old and is already a very capable chef.
His family cook together a lot but he is never happier than when he is cooking something himself, preferably a creation of his own.
His favorite food is fish of any kind. He has even eaten raw oysters. He has cooked garlic steamed mussels, fish goujons and has shelled and prepared prawns. One of his favorite chefs is Rick Stein.
He also loves baking. His favorite dish is fruit crumble and he has invented his own version.
He loves this segment of the show and would love to take part.
He is in 4th class in Blessington Educate Together. His interests are sports, cooking and lego.
Steak and Kidney Pie
. 500g Stewing/ Braising Beef
. 200g Ox Kidneys (with central core removed)
. 3 Lg Carrots, peeled and diced
. Lg Onion, chopped
. 4 Portabello Mushrooms, diced`
. 250ml Veal Stock (Beef Stock Cube will do)
. 50ml Red Wine
. 20ml Worchester Sauce
. 20ml Balsamic Vinegar
. 20g Chopped Thyme
. Bay Leaves
. 100g Dried Porcini Mushrooms (Soaked)
. 100g Plain Flour
. 100g Unsalted Butter
. Puff Pastry
. Egg(with a drop of milk for glazing)
. Olive Oil
1. It really is so much better to make the stew the day before for two reasons. The first is the flavors get so much better as the stew marinades over night and the second is, it allows you to remove any fat that has settled at the top of the stew.
2. Begin by covering all the beef well in flour along with plenty of seasoning. In a hot pan drizzle a little oil and add half the butter along with the beef, turning all the time. Continue to fry the beef until it takes on a rich brown colour, remove from the pan and set aside.
3. Now, in the same pan add a little more oil and remaining butter along with the kidneys, Portobello mushroom and thyme, fry until golden and set aside with the beef .Return the pan to the heat and add the Onion and carrots, frying just for 4-5 minutes. Now add the red wine to the pan along with the porcini mushrooms, their soaking liquor, the balsamic vinegar and Worchester sauce.
4. Allow this to reduce by half, stirring all the time to ensure all the residue on the pan becomes incorporated in the sauce.
5. Now place the contents of the pan in a large pot along with the beef and mushroom. Add the stock and bay leaves.
6. Simmer for about 45 minutes or until the beef becomes soft and tender. Allow to cool and refrigerate over night
7. On the day of serving, line a well greased pie dish with puff pastry leaving a little hanging over the edge, allowing for shrinkage.
8. Remove any excess fat from the top of the stew before reheating. Heat the pie filling gently in a large pot, there is no need to over heat as it will heat further in the oven. Now fill your pie dish to the top using a slotted spoon so as not to put too much juice in (retain any excess).
9. Now cover with puff pastry again allowing a little for shrinkage and brush with egg wash.
10. Use a sharp knife to crate a hole in the centre of the pie to allow the steam to escape. You can use the excess pastry to create a design on top of the pie, maybe a few leaves.
11. Bake the pie in a pre heated oven at 160 degrees for about 40 minutes. All ovens vary and so you should take care not to have the oven too hot!!
12. Place any remaining juices into a pot to boil while the pie is cooking and reduce to a sauce consistency ready to pore over the pie when you serve! Enjoy!
. 300g Fish (mixture of smoked and white)
. 300ml White Wine
. 300ml Water
. 60g Butter
. 60g Flour
. Couple of tablespoons of cream or milk
. 250g Grated cheddar cheese
. 1 Carrot finely diced
. 1 Stick of celery finely diced
. 1 Leek finely sliced
. 1 tablespoon of olive oil
. Salt and Pepper
. Packet of ready made Puff Pastry
. 1 beaten egg
1. Preheat the oven to 200 c
2. First make sure the fish is skinned and boned and chopped into chunks.
3. Place the fish into a saucepan and add the wine and water. Bring to the boil and simmer for 5-6 minutes until the fish is just cooked. (Do not overcook)
4. Remove the fish to the dish (4 individual ovenproof ramekins or large casserole dish ) and reserve the poaching liquid.
5. In another saucepan, melt the butter and add the flour. Whisk for a few minutes and allow the flour to cook away any raw flavour.
6. Add the poaching liquid slowly, whisking all the time and continue cooking on a medium heat until the sauce resembles the consistency of custard. If the sauce is too thick whisk in some cream or milk until it thins out. Taste the sauce for seasoning. If you are using smoked fish it may be salty enough.
7. Then add in the grated cheese whisking until melted in. This will thicken the sauce slightly. Turn off the heat and set the sauce aside.
8. Saute the carrots and leeks in the olive oil or butter if you prefer. After a couple of minutes add the leeks and soften the veg for about 5 minutes depending on the size of the dice. When cooked, with still a little bite, add to the cheese sauce.
9. Pour the sauce over the fish, covering well.
10. Roll the pastry out until it is about 1/2 cm thick. Cut out a round slightly bigger than the dish you are covering.
11. Brush the rim of the bowl with beaten egg and cover with the pastry disk. Brush the pastry with the egg wash and put a small slit in the top to allow the steam to escape while cooking.
12. Bake in the oven for about 20 mins for individual pies or 30 - 40 mins for the large pie. Or until the pastry turns golden brown.
13. Cool for a few minutes before eating, especially if it is for children as it will be very hot.