[an error occurred while processing this directive]
Television


About RTÉ Television
The Afternoon Show
The Afternoon ShowRTÉ One, Weekdays, 4.00pm

Seasonal Food with David Mc Cann

Tuesday, 2 March 2010

Chef - David Mc Cann


Fillet of Hake with Savoy Cabbage, Toasted Almond and Bacon Vinaigrette

5 portions

Ingredients:

. 5 x 160g Hake Fillets

. Pan-fry skin side in a little olive oil, season with sea salt.

. 1 small head of savoy cabbage
. 1 medium carrot
. 2 red onions peeled and sliced
. Dash of olive oil
. Knob of butter
. 1 Clove of chopped garlic
. Dash of cream

Method:

1. Remove the first few dark green leaves of cabbage, remove the stalk and finely shred the savoy cabbage. Wash in cold water and drain.


2. Peel and cut the carrot into fine strips.

3. Heat a large sauce pan, add the olive oil, lightly fry, without colour, the onions and garlic. Add the cabbage and carrot, season with salt and pepper and cover with a lid. Stir every few mins, the cabbage will take about 4mins to cook. Remove the lid add the butter and cream and check the seasoning.

Vinaigrette

Ingredients:

. 4 streaky rashers cut into small pieces
. Knob of butter
. 25g flaked almonds toasted
. Pinch of cumin
. 40 mls of dry white wine
. 50mls olive oil

Method:

1. Heat the butter in a pan add the bacon and slowly cook until golden brown add the cumin and diced shallot, and continue to fry until shallot is soft. Next add the white wine and boil until all the sediment is removed from the pan add the almonds and olive oil warm and check the seasoning

Cold Lemon Souffle, Shortbread, Pineapple Compote, Warm Chocolate Sauce

5 portions

Tie a band of greaseproof around the outside rim of 1 large mould or 5 single souffle moulds.

Ingredients:

. 2 leaves of gelatine softened in cold water and then drained.
. 2 lemons juiced and zest
. 3 Egg yolks
. 100g Caster sugar
. 150ml Cream lightly whipped,
. 3 Egg whites
. 50g Caster sugar

Method:

1. Warm the lemon juice add the zest, remove from the heat and add the gelatine to dissolve.


2. Place egg yolks in a large bowl over hot water, whisk continuously until the mixture thickens and whitens. Remove from the hot water, bain-marie, and next add the gelatine mixture, mix in.

3. Place the whites in a bowl and whisk until nearly stiff, next add the sugar and whisk until stiff, this can also be done while the above mixture is cooling.

4. When the egg yolk mix is near setting point, fold in the whipped cream and then fold in the whites. Pour this mixture into the moulds and in the refrigerator over night

Shortbread

Ingredients:

. 125g Plain Flour
. 100g Butter
. 25g Caster sugar
. 40g Ground almonds

Method:

1. Place all ingredients in a bowl and mix to a soft dough, do not over mix!

2. Roll out on a lightly floured surface and cut into shapes, sprinkle with a little caster sugar and place in the fridge for 1 hour, bake in a pre-heated oven at 200 for 8 minutes.

Pineapple Compote

Ingredients:

. Half a pine apple peeled, cored and diced.
. 50g Caster sugar
. Dash of lemon juice
. 50 ml water

Method:

Place all ingredients in a small pot bring to the boil and simmer until pineapple is soft, allow to cool.

Chocolate Sauce

Ingredients:

- 100g Dark chocolate, chopped
- 150ml Cream
- 15g Butter

Method:

1. Bring the cream to the boil, remove from the heat add the chocolate and stir until melted, whisk in the butter.

Archive
Go