Christmas day starter options with Oliver Dunne
Wednesday, 16 December 2009
Oliver Dunne - Head chef at Bon Appetit
Born in 1977 and raised on Dublin's Northside, Oliver Dunne has spent his career surrounded by award winning chefs - Conrad Gallagher, Gary Rhodes and Gordon Ramsay to name but a few. After taking over the helm of Bon Appetit in 2006, Oliver was awarded his own Michelin Star in January 2008.
Roasted quail with chorizo, red onion and cranberry jelly
. 4 oven ready quails
. small chorizo sausage (1/2 centimetre dice)
. 4 quail eggs
. red onions
. 2 tbls cranberry jelly
. 100g wild rocket
. large rooster potato (1/2 centimetre dice)
. 2tbls duck/goose fat
. 1large carrot (1/2 centimetre dice)
1. In a large frying pan brown the outside of the quails and transfer to a hot oven 200c for 4-6 mins.
2. Cut one of the onions in half and place on a baking tray with a little olive oil and seasoning and bake at 180c until soft when stabbed with a small knife, remove from the oven and allow too cool down.
3. When cool cut the onion into rings and keep warm until serving.
4. Place another large frying on the heat and add the duck/goose fat, potatoes and carrot and cook for 2-3 minutes before adding the onion, continue to cook on a high heat until the potatoes are cooked through and crispy on the outside.
5. When crispy add the chorizo and fry for a further 30seconds.
. Place some rocket leaves in the centre of each plate.
. Put one onion ring in the centre of the leaves and fill with a half spoon of cranberry jelly and the potato and chorizo mix.
. Top with the roasted quail and a fried quail egg.
Smoked Salmon with lemon and dill potato salad, horseradish cream and crispy capers
. 200g sliced smoked salmon
. 50ml mayonnaise
. bunch of dill
. 200g new potatoes
. 1tsp creamed horseradish
. 50ml cream
. 2tbls baby capers
. Extra virgin olive oil
1. Firstly boil the new potatoes and cut into small pieces, mix with some finely grated lemon zest, one tablespoon of chopped dill and enough mayo to bind everything together.
2. Spoon the potato mix into a metal pastry ring in the centre of each plate. Top with the smoked salmon.
3. Lightly whip the cream to soft peaks and spoon some in some creamed horseradish to taste, it should be a little bit hot to taste but not to overpowering.
4. Place a tablespoon of horseradish cream on top of each salmon.
5. Finish by frying some capers in a hot frying pan with butter until they turn crispy, sprinkling some over and around the plate and adding a drizzle of extra virgin olive oil.