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Beef Hot Pot with Chestnuts and Field Mushrooms with Derry Clarke

Wednesday, 25 November 2009

Derry's here to cook up two winter warming one pot recipes.
With the whole gloomy recession and the blustery cold weather going on we all need a bit of comfort food that has a feel-good factor so gone are the chi-chi dinner parties. These one pot wonders are simple and effortless and even better, it saves on the washing-up, as everything is cooked together in one pot!


Derry Clarke, L'Ecrivain Restaurant

Derry Clarke, has been Chef/Patron of l'Ecrivain for over 20 years. He started his career in The Man Friday in Kinsale under Peter Barry in 1972 and moved to Dublin in 1977. He then spent four years in le Coq Hardi and a further eight years in the Bon Appetit before opening his own restaurant in July 1989 with his wife Sallyanne.
Derry and l'Ecrivain have been awarded many accolades over the past twenty years, including a Michelin Star which was awarded in 2003.

Derry completed his time as Commissioner General at EuroToques, but remains actively involved with Eurotoque, and is also a member of the Restaurants Association of Ireland since 1989.

Derry promotes the use of Organic Food & Non Genetically Modified Foods.

Derry's food ethos is simple. He uses the finest of fresh local produce; he believes that a good dish can only be produced when each & every ingredient used for the dish is of the highest of quality. This is why he spends so much time sourcing his ingredients. He likes using smaller organic and artisan producers, and is very keen on the promotion of indigenous products. Derry believes in keeping food simple. He will not use more than four flavours on the one dish.

Derry and Sallyanne are constantly up-grading and changing everything at l'Ecrivain Restaurant to ensure they are offering the very best of Food, Wines and Service at all times.

Beef Hot Pot with Chestnuts and Field Mushrooms


Ingredients:
. 1 kg of Dried Beef
. 1 Can of Chestnuts
. 200g of Mixed Field Mushrooms
. ½ Litre of Beef Stock
. 2 Tablespoons of Tomato Paste
. 1 Onion, Peeled and Sliced
. 2 Carrots, Peeled and Diced
. 100ml of Port Wine
. 2 Diced Sticks of Celery
. 2 Cloves of Garlic Peeled and Crushed
. 2 Large Potatoes, Peeled and Sliced
. 2 Teaspoons of Chopped Thyme
. 4 Tomatoes, Peeled and Diced
. 50g of Melted Butter
. 2 Tablespoons of Vegetable Oil
. 1 Tablespoon of Brown Sauce
. 100g of Diced Cured Bacon


Method:
1. Place an ovenproof casserole dish over a high heat. Add Vegetable Oil and toss Diced Beef until Browned. Season with Sea Salt and Pepper.
2. Add Tomatoes, Garlic, Onion, Celery, Carrots, Bacon and Thyme and cook for 1 to 2 minutes.
3. Add Mushrooms and then add Tomato Paste, Brown Sauce, Beef Stock and Port Wine.
4. Cook over low heat for 10 minutes and then add chestnuts. Remove from heat and cover dish with sliced potatoes.
5. Brush with melted butter.
6. Season and Place in an oven at 160° for 2 ½ hours.



Smoked Haddock and Cod with Fennel and Root Vegetables

Ingredients:
. 400g Natural Smoked Haddock
. 400g Skinned Cod Fillets
. 2 Fennel Cleaned and Diced
. 1 Small tin Butter beans
. 50ml Pernod
. 200g Mashed Potatoes mixed with 2 egg yolks
. 2 Carrots peeled and diced
. 300ml Fish Stock
. 150ml Cream
. 2 Cups of Spinach Leaves
. 2 Sticks of Celery Diced
. 100g Butter
. 2 Tablespoons of Chopped Dill
. 1 Chopped Leek

Method:
1. Heat an ovenproof dish over medium heat.
2. Add butter and sautéed shallot, Carrot and Celery.
3. Add Pernod, Fish Stock and reduce by half.
4. Add cream and simmer for 5 minutes. Add Fennel and let simmer for 3/5 minutes. Remove from heat and season with sea salt and white pepper.
5. Add Fish, Beans, Spinach, Dill and Leeks.
6. Cover with Mash Potatoes and then bake in an oven heated at 190°C for 30 minutes until the potato is brown.

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