Richard Corrigan Cooks
- Richard Corrigan makes Salad of Suckling Pig and Oysters, with Honey and Black Pepper on The Afternoon Show
- Richard Corrigan cooks Salt Chilli Squid and Lime Aioli on The Afternoon Show
- Richard Corrigan makes Steak Tartare on The Afternoon Show
Friday, 9 April 2010
Double Michelin star awarded Richard Corrigan is cooking some dishes straight of the menu from his Restaurant Bentley's.
Head chef and proprietor of Bentley's Oyster Bar and Grill ,22 St Stephen's Green, Dublin 2
Richard Corrigan's passion for earthy and uncluttered food has won him international acclaim at his Soho's Lindsay House in London and this same emphasis on purity of ingredients and honest presentation has wooed critics and public alike at Bentley's Oyster Bar & Grill in Dublin.
Salad of Suckling Pig and Oysters, with Honey and Black Pepper
. 1 x Suckling Pig leg - boned (skin separate - keep aside for crackling)
. 8 x Wild Maldon Rock Oysters
. 80g flour
. 4 bunches of watercress - freshly picked
. ½ carrot
. ½ onion
. ½ leek
. ½ stick celery
. 4 sprigs of Thyme
. 2 cloves garlic
. 250ml apple cider
. 250ml rice vinegar
. 2 tblsp honey
. 10g cracked black pepper
. ½ lime - juiced
Method for Dressing:
Reduce cider and vinegar to 100ml. Add honey and finish with cracked pepper and lime juice.
Method for Crackling:
1. Put all contents in a pan with the pig skin. Cover with water. Braise for 3/3.5 hours until skin is soft. Take skin out and lay on a perforated tray. Allow to dry for 20 minutes. Bake in oven at 150 for 45 minutes or until skin is golden brown and crispy.
2. Dip oysters in flour and pan fry. Tie the pig leg and roast for 15-18 minutes at 180. Allow to rest for 10 minutes
3. Slice the pig leg in to 8 pieces (2 per person). Arrange 2 slices on the plate, top with watercress and top with one oyster on each slice. Sprinkle with crackling and drizzle with the dressing.
Salt Chilli Squid and Lime Aioli
. Juice of 5 limes
. 5 egg yolks
. 5 garlic cloves
Blitz together, drizzle in to the mix 500ml of olive oil, season with salt and pepper.
Salt Chilli Squid
. Flour for coating
. 5 Birds Eye chillies
. 250g rice flour
. 25g salt
Blitz together - can keep in an airtight container for up to one week
400g medium squid rings
1. Put the squid in a bowl, add 3 tablespoons warm water.
2. Fold in flour until it coats squid rings
3. Deep fry at 180 degrees until crispy
4. Drain off and serve
Serve with chopped coriander or finely chopped green chillies