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Culinary 6 Nations

Friday, 19 March 2010

So Far our culinary cook off has predicted the result of each match correctly!!!!!!!! In week one we saw Derry Clarke beat Italian chef Aldo Zilli in the kitchen and then Ireland beat Italy on the pitch the next day, Week 2 we saw Jean Christophe Novelli beat chef Oliver Dunne in the kitchen and France beat Ireland the next day! Week three, Derry Clarke once again beat English chef Simon Rimmer and Ireland beat England the next day! Week four, we did again and beat Wales in the kitchen and on the pitch!

Craig Wilson

Craig was nominated to represent Scotland in our Culinary Six Nations by GMTV'S Lorraine Kelly. They first met when he appeared on the television series 'Pot Idol'. Lorraine affectionately nicknamed him the 'kilted chef' which he has been popularly known as ever since. The 'Pot Idol' experience gave Craig the confidence and support he needed to set up in business". The Udny based treasure, Eat and Green, serves excellent food using only the best in local produce and is now visited and delightfully savored by locals and celebrities alike.

In the last two years, Craig and his team have enjoyed some television exposure with a feature on STVs The Five Thirty Show in 2008 and more recently on the Good Food Channel's 'Market Kitchen'. Following customer nomination and their support through the voting process, Eat on the Green made it to the top three in Scotland as 'Local Food Hero 2009'. The Market Kitchen film crew and renowned food critic/ presenter Martin Ford made the long trip from London to Udny Green to film Craig in action. His loyal customers have recently informed him that they also have nominated him for Gordon Ramsay's F Word Best Local Restaurant competition 2010, so between his TV appearances and exciting plans in the pipeline he is excited at the prospect and challenge of another busy year.

Craig and his team have earned numerous accolades over the years and received a Special Recognition Award in the Grampian Restaurant of the Year 2009. Orry Shand, a young and talented sous chef who works with Craig has held onto the title of Grampian Young Chef of the Year for two years running. Whilst it's great to receive industry recognition, Craig says that his greatest accolade is his customers returning time and time again to enjoy good food and hospitality. Craig offers an imaginative range of contemporary and classic dishes using specially selected, fresh local produce and he attributes much of the restaurant's popularity to the abundance of fantastic produce available on his doorstep.

Oliver Dunne

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.

Irish Smoked Salmon with Herbed Goat's Cheese, Caramelised Onions, Caper and Gherkin Vinaigrette, toasted Rye Bread


. 1pkt smoked salmon
. 1 St Tola goats cheese
. 2tbls sour cream
. 1 lemon zest
. 1tsp chopped dill, chive and chervil
. 2 large onions
. 100g butter
. 2 tbls gherkins/capers/sundried tomato
. Chopped parsley
. 50ml extra virgin olive oil
. 1 loaf rye bread
. Seasoning


1. Slice the smoked salmon length ways and lay side by side on a line tray with cling film.
2. Mix the goat's cheese with the chopped herbs, sour cream and a little lemon zest, add some freshly ground black pepper.
3. Place the goat's cheese mix on one end of the smoked salmon and roll up like a sausage, leave in the fridge to set for two/three hours.
4. Mean while in a hot frying pan and the butter and allow to go a nut brown colour add the sliced onions and cook on a very low heat until the onions go really soft and sweet. Strain off the excess butter and keep warm until serving.
5. To make the vinaigrette simply cut the gherkins and tomatoes into small pieces add the capers and cover with olive oil and season and finish with some freshly chopped parsley just before serving.
6. To serve place some of the caramelised onion into the centre of each plate top with a slice of smoked salmon and goats cheese on top and drizzle some vinaigrette around. Serve with some freshly toasted Rye bread

Char Grilled Aberdeen Angus Beef with Clapshot, Crispy Haggis, Curly Kale and a Glen Garioch Malt Whisky Cream

Serves 2

Clapshot Ingredients:

. 1 Small Scottish Neep
. 200g Rooster Potatoes
. 20g unsalted Butter
. 50ml Double Cream
. Seasoning


. 120g Fresh Scottish Haggis
. 1 Egg
. 20ml Whole Milk
. Small Cup Plain Flour
. 100g Fresh Breadcrumbs
. 100ml Olive Oil


100g Curly Kale
Olive Oil
10g Unsalted Butter

Whiskey Cream:

1 Small Onion
1 Clove Garlic
100ml 12 Year Glen Garioch Malt Whisky
60ml Veal Demi-Glas
150ml Double Cream


2 x 200g Trimmed Aberdeen Angus Sirloin
Olive Oil
Sea Salt
Cracked Black Pepper


The Clapshot:


1. To Prepare the Clapshot, trim the outer skin in the neep and chop to an even dice. Place in a pan with boiling water and cook until tender. Drain and transfer to a food processor and blitz until smooth. Set aside and keep warm.

2. Peel, wash and chop the potatoes and place in a pan with boiling water. Once tender, drain and mash roughly.

3. Combine the neep puree with the mash and add the butter and cream. Mix and Season to taste. Set aside and keep warm.

The Whiskey Sauce

1. Peel and chop an onion and garlic and sweat in a pan with a touch of oil.
2. Once Soft, add the whisky and flambé.
3. Add the veal demi - glas, bring to the boil and add the cream.
4. Pass through a sieve and season to taste. Set aside and keep warm.

The Haggis

1. Shape the Haggis into small patties and dust in flour.
2. Whisk the egg and milk together to form an eggwash.
3. Coat the patties in eggwash, roll in breadcrumbs and set aside ready for frying.

The Curly Kale

Wash and Remove the stalks and set aside.

The Steak

1. Preheat the chargrill Pan. When Smoking slightly, add the sirloin steak seasoned with crushed black pepper and sea salt with a touch of oil.
2. Once coloured on one side, turn and cook for a further 3 minutes.
3. Remove the steak from the pan to rest for 5 minutes.

The Finale

1. Heat the wok and add a touch of olive oil. Saute the kale leaves until soft and tender. To season, add a knob of butter and remove from the pan.
2. Heat a sauté pan with 100ml Olive oil. Once hot, add the haggis patties and shallow fry on both sides until golden brown.
3. Warm the clapshot and whisky cream and plate.

Wash down with a nip of Gleen Garioch Malt Whisky!