This week's Guest Chef - Ruperta Gallagher

Ruperta Gallagher returned, with her husband Brian, from America in 1993 and opened the Blueberry Tearooms in Donegal Town. She loves baking tasty pies & tarts and this recipe, from her kitchen, is one of her favourite homemade Autumn cakes.

The Blueberry Tea Room & Restaurant, Donegal Town

Cinnamon Pear Cake with Vanilla Fudge Sauce
750g ripe Pears
40g butter
3 tbls muscovado sugar
1/2 tsp ground cinnamon
200g butter
200g caster sugar
3 large eggs, beaten
200g SR Flour
1/2 tsp baking powder

1. Set the oven at 160*C. Melt 40g butter, dark sugar & cinnamon together slowly in a shallow pan, stirring often. Carefully add the peeled, cored and roughly chopped pears and cook until tender and coated in sauce. Don't let the sauce go dark. Set aside to cool.

2. Beat the 200g butter and sugar until light & creamy. Add the eggs and flour alternately and fold in any remaining flour with the baking powder.

3. Add the pears and their syrup and mix gently. Pour into a 24cm loose-bottomed and lightly-buttered cake tin and bake for 45 mins. Leave to cool before removing from the tin.

Cinnamon Pear Cake with Vanilla Fudge Sauce

For the Fudge Sauce bring 100g muscovado sugar, 100g golden syrup & 50g butter to the boil in a heavy-based pot. Stir in 150ml cream and a few drops of vanilla extract and leave it to cool & thicken. Serve over the cake with some ice cream.

Don't forget to Feed the Fish at the bottom of this Post!
zack

This week's Guest Chef - Dave Houraghan

Dave Houraghan is the Head Chef at Woodhill House in Ardara. His cooking style is traditional French cuisine with a modern Irish twist and insists on using fresh Irish produce, especially fish & seafood from nearby Killybegs and Donegal-produced beef, lamb & pork. 

Dave Houraghan - Chef at Woodhill House in Ardara, County Donegal

Woodhill House is an historic coastal manor house dating back in parts to the 17th century and formerly the family home of the Nesbitts, local landlords and Ireland's last commercial whaling family of the 19th century. The 6th century religious relic, St. Conal's Bell, was mysteriously stolen from Woodhill House in 1845 and has never been recovered.

The house which overlooks the beautiful Donegal Highlands is set in its own grounds with an old walled garden. It is half a mile from the sea and a quarter of a mile from the coastal town of Ardara.


"I love this time of year" says Dave. " It's a great time of year to go foraging for wild mushrooms in the woods around Ardara".

Toasted Devilled Kidney and Wild Mushrooms

Ingredients for 2 people:
Half a stick of French bread
200g mixed wild mushrooms, quartered
1 Pigs kidney (or 4 lambs kidneys)
50g Butter
1 Tablespoon plain flour
¼ Teaspoon hot smoked paprika
Salt
Cracked black pepper
15ml Brandy
100ml red wine
Parsley

Method:
1. Slice the French stick horizontally and toast on both sides, leave aside to cool.
2. Melt half the butter in a frying pan and fry the mushrooms, when done set aside and keep warm.
3. Meanwhile slice the kidney lengthways but not all the way through, open like a book. Add the paprika to the flour and season with salt and pepper.
4. Dust the sliced kidney with the flour ensuring a good covering. Melt the remaining butter in the frying pan and fry the kidney for 2 minutes turning regularly.
5. Reintroduce the mushrooms for 30 seconds and mix with the kidney. Remove from the pan and cover to keep warm.
6. Toss the flour we used into the pan with the juices and stir well. Cook for 30 seconds, add the brandy and red wine. bring to the boil and reduce by half. Season to taste.
7. Butter the toast then spoon over the ingredients, drizzle the sauce over the top and garnish with torn parsley before serving.

This week’s Guest Chef – Paul Montgomery from Harvey's Point

Paul Montgomery started working as a kitchen porter and pot washer in the early 1990’s. Finding a passion for the kitchen, he attended Killybegs Catering College, served his apprenticeship and 20 years later, after a lot of seriosly hard work, is now the Head Chef in the multi-award winning and internationally recognised lakeside located Harvey’s Point Hotel,  near Donegal Town, Ireland.



Paul Montgomery - the Head Chef at Harvey's Point Hotel near Donegal Town

Paul loves taking traditional recipes and bringing them back to life. “I love using simple ingredients,” says Paul. “Here in Donegal, I think, we have the tastiest lamb, beef and seafood in the country and the rest of Ireland is slowly recognising this."

"The visiting foodie-tourists had their eyes opened during the recent  Taste of Donegal Food Festival. They just couldn't believe the honest flavours, that we're so used to, here in the North West of Ireland”.

Simply Braised Donegal Lamb Shanks

Ingredients:

4 lamb shanks seasoned with salt & pepper

50g butter

1 large onion

½ head celery

1 head leek

2 carrots

2 large tomatoes,

6 mushrooms

1 bay leaf, sprig of thyme, sprig of rosemary

2 tbls tomato puree

½ cinnamon stick

1 star anise

2 glasses red wine

1 litre chicken stock

1 litre lamb or vegetable stock

you can use stock cubes!

If it's good enough for Marco-Pierre-White it's good enough for home cooking!

Method:

1. Chop roughly the onion, leek, celery, carrot & mushroom. Sweat off the veg in a medium pot with some butter until soft.

2. Add the chopped tomatoes, herbs, cinnamon, star anise and let this start to cook slowly.

3. Meanwhile in a hot frying pan with a little oil, brown your lamb shanks well on all sides and place them in a large ovenproof casserole dish - leave aside.

4. Add some red wine to the frying pan to deglaze (to lift the flavours from the bottom of the pan) and reduce this wine by half.

5. Add the tomato puree to the cooked vegetables and stir. Then pour the reduced wine over the vegetables with the chicken & lamb stock. Mix all together well.

6 Pour this over your lamb shanks and cover with a lid or tinfoil. Cook, in a pre-heated oven at 150ºC for 4½ hours. Serve with mashed potatoes & the juices and vegetables from the pan.

Don't forget to Feed the Fish at the bottom of this Post!
zack

This week’s Guest Chef is Deirdre "Dee" Clinton

Deirdre ‘Dee’ Clinton is the Head chef at Smugglers Creek, sitting high on the cliffs at Rossnowlagh, in County Donegal. She is a regional, national & international award-winning chef and is currently a member of the Irish Culinary Team.


Dee (3rd from right at the back) with members of the Irish Culinary team

Dee is the only female chef to hold the title ‘Irish Chef of the Year’. She loves to use fresh local produce in her cooking especially seafood and this is very evident in her menus. Living near the sea, as she does in Donegal, she is very aware of the bountiful wonders that are available to her kitchen.

"We are very lucky here on the west coast of Ireland in that we have such a variety of fish & seafoods on our doorstep! It makes putting a menu together a pleasure," says Dee. "I think its great that Ireland is finally recognising that we have the most wonderful home-grown products in this country and has stopped being afraid to shout about how great our own Irish foods are!"

Deirdre ' Dee' Clinton - Head Chef at Smugglers Creek, Rossnowlagh, Co Donegal

One of Dee's kitchen loves is baking and today she is cooking for us one of her favourite desserts. "This is a very simple recipe but it's one of my favourites when I'm cooking at home for the family. Like any pudding the secret is to keep it light, layer the mix and keep the pudding from getting wet while cooking".



mmmmmmmm!



Raspberry & White Chocolate Steamed Pudding

Ingredients:

8oz Margarine

8oz Caster Sugar

8oz Self Raising Flour

4 Fresh Eggs

Fresh Raspberries

White Chocolate Buttons

Method:1. Cream the margarine & sugar until light and fluffy.

2. Lightly beat the eggs together.

3. Add the flour and eggs alternatively and gradually, mixing steadily.

4. Line 12 individual ramekins (or a 2lb pudding bowl) with cling film and half fill the moulds with the pudding mix, keeping some aside to top the moulds.

5. Chop the white chocolate buttons into chips and sprinkle over the mix.

6. Sprinkle some fresh raspberries over each mix.

7. Top each mould with a final layer of pudding mix. Each one should be only ¾ full so as to let the pudding rise.

8. Wrap each bowl tightly with cling-film to keep the pudding from getting wet when steaming.

9. Place a plate upside down in a large heavy based saucepan and put the ramekins in on top of this. Gently pour some water in to the pot coming 1/3 of the way up each mould.

10. Bring to the boil and then turn the heat down by half. Steam the puddings for 1 hour (or 2½ hours for one big pudding). Serve slightly warm with fresh cream & more raspberries!

See http://www.smugglerscreekinn.com/ for more details on The Smuggler Creek.

Don't forget to Feed the Fish at the bottom of this post!

zack

This Weeks Guest Chef – Paul Ricketts cooks Tempura Lobster

Paul Ricketts was born in England. His Irish roots were strong and he moved to Ireland 20 years ago. Trained as a chef, Paul spent many years fishing Lobsters & Crabs and he now runs daily fishing trips out of Donegal Town’s old Pier.

Paul has been a long-time advocate of fresh Lobster. “It really is the juicest seafood there is” he says, “and if you buy it fresh from your fishmonger, it is no more expensive than any other quality fish or seafood!”. His boat, the Donna-Marie, is the only fishing boat running full or half-day trips in the bay from Donegal Town. Paul still keeps his own Lobster pots for his own cooking pot!

 

"To cook the lobsters for this dish, bring them to the boil and simmer for 8 minutes only. Take them out of the water and leave aside to cool. This is done because you are going to cook them again in the hot oil and you don’t want the lobster meat to get tough!"



Skipper/Chef Paul Ricketts aboard the Donna Marie for Donegal Bay Charters



Spicy Tempura Lobster

¼ pint of lager

2 tbls flour

1 tbls white wine vinegar

pinch each of Tumeric, Cumin, Chilli Powder & Gram Masala

a twist of black pepper

Mix all together with a whisk or in your blender

1. Crack open the lobsters, pull out all the meat from the tail and claws and slice it into bite- sized pieces.

2. Heat your oil in a shallow pan. I use a mix of Sunflower oil & Olive oil (½ & ½ ).

3. Dip your lobster pieces into the batter, shake off the excess and pop them into the pan. Don’t put in too many pieces at a time or you will cool down the oil too much.

4. Fry for 1 minute on each side and drain on kitchen paper. Cook off the rest of your lobster.

Serve it with some fresh lime wedges and a tasty rocket & vine tomato salad!

You can contact Paul for Fishing Trips at Donegal Bay Charters on 086 609 6035

Follow him on Twitter at @DonegalCharters
Facebook at DonegalBayCharters
Website http://www.donegalbaycharters.com/

Don't forget to Feed the Fish at the bottom of this post!
zack

This Week's Guest Chef - "The Community Chef" Brian McDermott

Brian McDermott is well considered to be Ireland’s first "Community Chef".

He has been cooking professionally for 17 years and spent most of his career on the Inishowen Peninsula, where he owned his own award-winning restaurant “Finnegan’s”.

Now, he works in the community with young people and school children, the unemployed, ethnic groups, lone parent groups and low-income households, at a local level, educating people about food. He visits trade shows, festivals, schools and community centres to give demonstrations and advice. Brian has just finished building a purpose built Cookery School & Studio at his home in Inishowen - and he's open for business!

Meringues with soft summer fruits

"This is a classical summer dessert is always handy as a quick dessert option. You can use any fresh fruit that's in season for the tastiest last minute dessert! They're also great for picnics & barbeques as you can put them together on the beach or in the garden!"

Ingredients:

200g   Castor Sugar

4          Egg Whites

            Squeeze Lemon Juice

1          Kiwi

16        Raspberries

8          Strawberries

100g   Crème Fraiche

Method:

1. Allow egg whites to be at room temperature. Whisk egg whites with lemon juice and pinch of sugar until stiff. Gradually add in the rest of the sugar. The mix now should be a stiff meringue.
2. Pipe or spoon out onto tray lined with greaseproof paper. Cook in very low oven of 50° for approx 2 hours.
3. Wash berries and slice Raspberries in half. ¼ the strawberries. Peel, half and slice the kiwi.
4. Arrange a little crème fraiche on top of meringue and neatly arrange fruit on top.

A few extra meringue tips from @communitychef :

If you like, try adding some of your favourite chocolate bar through your meringue mix before cooking. Meringues will keep in an airtight container for 2 weeks.

Brian has a new book out called  “Reunite with Food”, see http://www.communitychef.ie/ 

You can also Follow him on twitter at @communitychef

Don't forget to Feed the Fish at the bottom of this post!

zack

This Week’s Guest Chef – John McIntyre

This Week’s Guest Chef  is John McIntyre.

Chef at The Olde Castle Bar & Restaurant, Donegal Town

Born in Dublin, John McIntyre started cooking at the tender age of fifteen and learned the value of fresh, locally sourced produce from that early age. A keen sea-fisherman, John also loves trying out old recipes, putting a modern twist on the dish using ideas from abroad intertwined with traditional methods. He worked in Greens of London and Killakee House in the Dublin Mountains, reputedly the most “haunted restaurant in Ireland”, but it didn’t worry John!

John is now the Head Chef at the Olde Castle Bar & Restaurant in Donegal Town. This stone floored restaurant serves a selection of Seafood & Traditional Irish dishes, served with a modern twist. The Olde Castle Bar has, over the last few years, built a great reputation for it's food - recieving many accolades including Gastro Pub of Co Donegal in 2010. It is also included in the Bridgestone Guide.



The Olde Castle Bar's Seafood Platter for Two


John's Chargrilled Fillet Steak & King Prawns with a Basil Béarnaise

“Always get your meat from your local butcher and ask if has it been hung for at least twenty-one days. This will ensure tenderness and flavour,” says John. “I season my meat with cracked black pepper and sea salt – these bring out the flavour in the meat. I’m using Basil instead of the traditional Tarragon for this sauce as I think it works great with the Prawns.”

Basil Béarnaise Sauce

3 tablespoons white vinegar

3 tablespoons white wine

5 Peppercorns crushed

2 tablespoons shallots finely-chopped

1 tablespoon Basil chopped

1 tablespoon water

3 Egg yolks

300ml unsalted butter melted

Sea Salt, to taste

A little Garlic butter is needed to cook the prawns

Method:

1. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and Basil. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Cool.

2. Add the egg yolks and whisk, over low heat (use a double-boiler), until frothy, about 3 to 4 minutes.

3. In a steady stream, add the butter until the sauce thickens. Season with a little salt. Strain the sauce through a sieve and set aside.

Fry the seasoned steaks on a hot pan for 2 minutes each side. Leave them aside for two or three minutes to relax the meat before serving. This will let the juices balance themselves in the meat after cooking. Toss the peeled Prawns in a little garlic butter on the same pan for one minute and pour over the steak. Serve with the Béarnaise sauce.

Don't forget to Feed the Fish at the bottom of this post!
zack

This Week’s Guest Chef – Enda O’Rourke

Enda O’Rourke, @quennelles, of The Village Tavern, Mountcharles, Co. Donegal

Enda O’Rourke is one of south Donegal’s best-known chefs and owns the Village Tavern in beautiful Mountcharles. He trained in the Killybegs Catering College in 1987/88 and has spent most of his working career dedicated to the food profession. Enda has received many awards and accolades throughout the years for his food and he was instrumental in bringing the foodie taverns of the southwest of Donegal together under the recently launched Donegal Good Food Taverns banner.

This recipe is one of his most popular Summer Salads and is available on the “Specials Board” at the Village Tavern whenever the sun shines!

Donegal Bay Lobster & Watermelon Salad

"Poached Lobster makes a fantastic salad and is a great change from the usual grilled offerings" said Enda. "I am lucky that we have local fisherman from the nearby port of Inver that deliver this product fresh to my kitchen. Rocket Salad is a fantastic salad leaf and is easily available from all good local supermarkets."

"We grow our own salad leaves in our garden at the Tavern" he said.  "Watermelon oozes with freshness and for me is the taste of summer! Finally, the lemon and black pepper dressing with a hint of orange bring this dish together! Serve it all with thinly sliced red onion and vine cherry tomatoes. Enjoy!"

Enda's Donegal Bay Lobster & Watermelon Salad  

 Ingredients:

1 lobster (ask your local fisherman to get you one, its worth it!)

1 watermelon.

1 red onion

3 cherry tomatoes

A handful of fresh rocket leaf,

1 lemon

Donegal rapeseed oil

white wine vinegar

1 orange

Dijon mustard
black pepper

salt to season

marie rose (pink) sauce to garnish

Method:

1. Gently simmer the lobster for 20 mins over a light heat. When it’s cooked drop it into iced water to cool quickly. This stops the cooking process so the lobster does not get tough.
2. Mix your rocket leaf, red onion and cherry tomatoes together and chill. To make the dressing use 3 parts oil to 1 part vinegar. Season with pepper and salt and add the juice of a lemon and orange to the oil.
3. Add a spoon of Dijon mustard and whisk it all together.  Coat the rocket salad evenly with the dressing.
4. Set on your plate and place the shelled lobster meat on top. Neatly arrange the thinly sliced watermelon and salad on the plate and finish with a spoon of marie rose sauce.

Great for summer evenings and Barbeques!

You can contact Enda @quennelles on Twitter
on Facebook: Follow This Link

or at The Village Tavern, Mouncharles, Co. Donegal on 074 97 35622

Don't forget to Feed the Fish at the bottom of this post!
zack

This Week’s Guest Chef – Martin Anderson

Martin Anderson, a native of Donegal, began his career at the then world famous tourism college Killybegs.  Graduating in 1986, Martin worked his way around Ireland and then on to Paris, where he completed his training in the prestigious Four star Lotti Hotel. On returning home Martin was appointed head chef at the Errigal hotel, Letterkenny. 

After publishing the Highland Breakfast Cookery Book co written with John Breslin, Martin realised there was a need for a private cookery school in the North West of Ireland. The Crest Cookery School was founded in 2005. In 2008 Chef Martin expanded the catering company with the purchase of a mobile catering Kitchen aptly named the Gourmet Express from which he serves gourmet fast food at festivals, corporate and charity events.

Richard Corrigan and Martin Anderson

Cookery Displays by Martin & his friend (and ex-chef) radio presenter John Breslin are good fun!

Martin's Donegal Bay Mussels with Lemongrass, Coconut and Chilli

This recipe from Chef Martin Anderson, is a Thai-style version of the classic steamed mussel dish. Serve it in a large bowl with crusty bread and a glass of your favourite wine it is perfect for sharing at an informal dinner party or even as part of a BBQ.

You will need...

½ lemongrass stem, finely chopped.

2 red chilli's, seeds removed, thinly sliced lengthways. Remember to wash your hands afterwards when chopping the chilli’s !!!

1 dessert spoon of ginger paste.

150ml coconut milk

2 tsp fish sauce

2kg fresh mussels

Chopped coriander

Donegal Rapeseed oil for cooking.

Method

1. Wash and pick the mussels pulling out the beard. Discard any that are open, tapping on the shell may close them but if they do not close,  don’t risk it.

2. Heat a little oil in a large pot over medium heat. Add the lemongrass, chilli and ginger. Cook for 1 minute stirring all the time

3. Add the coconut milk and fish sauce, Increase the heat to high and then bring to the boil.

4. Add the mussels and cover with a tight-fitting lid. Steam the mussels, shaking the pan occasionally, for 5 minutes or until opened. Discard any unopened mussels.

5. Stir in the coriander and Serve in a large bowl. Remember to serve the cooking liquid from the pot over the mussels but leave a little in the bottom of the cooking-pot as this is where the sand gathers. Delicious!

If you have any queries contact Chef Martin Anderson at
http://www.thecrestcateringcompany.com/

If you, or someone you know, would like to do a Guest Chef Spot on the irishfoodguide blog, please give me a shout! Don't forget to Feed the Fish at the bottom of this post!
zack

KINSALE, Ireland, - to Host National Seafood Chowder Championships

KINSALE TO HOST NATIONAL CHOWDER ‘COOK-OFF’

TOP CHEFS TO COMPETE FOR TITLE OF NATIONAL CHOWDER CHAMPION

Kinsale, Ireland’s seafood capital, has announced that it is set to host the first ever National Chowder Cook-Off, in a bid to find Ireland’s most talented chowder chef.

The event, which will take place on Sunday May 22nd 2011 will also incorporate a ‘celebrity chef chowder cook-off’ – where three of Ireland’s best known chefs will go head to head in a public cook off in the grounds of Actons Hotel in the town.



Martin Shanahan of Fish Fishy, Kinsale and ‘RTE’s Martin’s Mad About Fish’ and the upcoming follow up programme ‘Martin’s Still Mad About Fish’; Ross Lewis, Michelin starred chef at Chapter One Restaurant in Dublin; and Paul Flynn, The Tannery Restaurant in Waterford, winner of Egon Ronay Restaurant of the Year and Georgina Campbell Chef of the Year will compete against each other in a fantastic, not to be missed, cook off contest.

This event will be MC’d by broadcaster Derek Davis, ambassador for the Failte Ireland National Food Strategy and lifelong ambassador for Kinsale itself!

The National Chowder Cook-Off will see 20 top professional restaurant chefs, or those producing popular commercial chowders throughout the country, compete for the coveted title of
National Chowder Champion.

Each competing chef will be hosted by a local Kinsale restaurant who will offer their facilities, support and even their own brown bread as an accompaniment. The chefs will then serve the chowder from individual stalls in the grounds of Actons Hotel for judging.

Members of the public will have the opportunity to vote by purchasing a ballot card for €5 allowing them to then to sample each of the 20 chowders and cast their vote!

The winning chef will not only be crowned National Chowder Champion, but will also receive a customised trophy and an all-inclusive package stay in Kinsale for the renowned Kinsale Gourmet Food Festival 2011 – including tickets to all events, meals, plus accommodation for two people for two nights during the festival.

The October event, now in its 35th year, is one of the highest regarded and most popular festivals on the Irish events calendar.

Hal McElroy, Chairman of Kinsale Chamber of Tourism, the organisers of the event said “Being renowned as Ireland’s seafood capital, Kinsale offers the perfect platform to showcase the wealth of talent that exits amongst Ireland’s chefs when it comes to chowder recipes. This event is not just a contest but an entire festival supported by local businesses, offering an array of activities for people to participate in. Not to mention the delicious chowders they will be able to enjoy along the way! On behalf of all the people of Kinsale, we look forward to welcoming both new and returning visitors to the town in May for this fantastic series of events”.

The town will also host its annual Sea Sunday Service on May 22nd, – an ecumenical and inter-faith setting to commemorate those who have died at sea, to pray for the safety of those who work at sea, and to remember all those who work and are involved in rescues at sea.

For press enquiries contact:
Gina Kelly, Fuzion, gina@fuzion.ie, (086) 788 7318

First posted at:
http://kinsale.ie/national-chowder-cook-off/

Nouvelle Cuisine inventor, Paul Bocuse, named Chef of the 20th Century

The Frenchman credited with inventing nouvelle cuisine has been named 'Chef of the 20th century'. Frenchman Paul Bocuse, credited as the father of "Nouvelle Cuisine" and the first of the modern celebrity chefs, was named "Chef of the Century" by America's leading cooking school on Wednesday.

Frenchman Paul Bocuse, credited as the father of modern "Nouvelle Cuisine" and the first of his kind of international TV celebrity chefs, was named "Chef of the Century" by America's leading cooking school on Wednesday. The Culinary Institute of America named Bocuse the top chef of the 20th century, citing the 85-year-old's legendary career in which he transformed both food on plates and the lives of the people who cooked.

"He is one of the greatest, most significant chefs of all time," Tim Ryan, president of the institute said at an event with Bocuse in New York prior to the awards ceremony on Wednesday evening. Ryan said Bocuse led the movement in the 1960s and '70s in France that became known as "Nouvelle Cuisine" – The New Cooking Style, and was typified by experimentation, new care over presentation and attention to fresh ingredients.

He also brought cooks out of the anonymity of the kitchen and into the media, becoming the first celebrity chef of the modern era.

The term ‘nouvelle cuisine’ has been used many times in the history of French cuisine and in the 1890s even the cooking of Georges Auguste Escoffier was described with the term.

The Michelin Guide elevated Bocuse and his Lyon restaurant ‘L'Auberge’ to its top three-star rating in 1965 and has maintained him there ever since – the all-time record for longevity in that status. “While other cooks gallop after fads – orientalist cuisine, or fusion, or molecular or whatever next – Bocuse, they say, keeps the faith”. Considered a French icon, Bocuse, has said that the secret of success in the kitchen is simple food, simple ingredients and simple cooking. Here is a link to L'Auberge Restaurant Menu.

“You can not forget the good ingredients. If there are not good ingredients, there is no good cooking," he said at the New York event, adding: "There is no great or small cooking -- there is only good."

His impact on gastronomy has been described as “indelible”. But as for his role in inventing "Nouvelle Cuisine," Bocuse is less than eager to accept the honour, saying the term was a media invention and the cooking was not  "some incredible revolution."

The ‘Formula’ that defined Nouvelle Cuisine was based around 10 characteristics of this new style of cooking. The ten characteristics identified were:

• A rejection of over complicating the dish.
• Cooking-times for most fish, seafood, game birds, veal, green vegetables and pâtés were greatly reduced in an attempt to preserve the natural flavours. Steaming food became a new trend.
• The dishes were made with the freshest possible ingredients.
• Large menus were abandoned in favour of shorter menus.
• Strong marinades were no longer used to mask the true flavours of meat and game.
• They stopped using heavy sauces thickened with flour-based roux, in favour of seasoning their dishes with fresh herbs, high quality butter, lemon juice, and vinegar.
• They used traditional & regional dishes for inspiration.
• New techniques and modern equipment were embraced. Bocuse even used microwave ovens.
• The chefs paid close attention to the dietary needs of their guests through their dishes.
• The chefs were extremely inventive and created new combinations and pairings.

 By the middle of the 1980’s many chefs began returning to the classical style of cooking, although much of the lighter presentations and new techniques of Nouvelle Cuisine remain to this day.

Known for his humorous approach to the hard work of being a globe-trotting chef, Bocuse once joked: "Nouvelle Cuisine was nothing on the plate, but everything on the bill.”

He was not alone in this particular line of thought!

Don’t forget to feed the fish at the bottom of this post!

zack

References:

Yahoo.com

Wikipedia.com

Chef Joe Clinton wins the New National Irish Dish Competition

A Donegal Based Chef has Won the 'Failte Ireland' New Irish National Dish Finals

at the So Sligo Food Festival 2011.

In celebration of Irish food and the talent of our people and the glorious ingredients that are natural to us, amateur and professional chefs fought in the kitchens of Sligo today to create a new signature dish for Ireland. 

The aim of this competition was to create a new Irish national dish, suitable for service in all of Ireland's  finest restaurants.

This prestigious competition was open to all chefs and cooks – professional and amateur and the winner of the New Irish National Dish Final was Joe Clinton, who works with his wife Dee, out of the kitchens at Smuggler's Creek Rossnowlagh, in County Donegal.

Chef Joe Clinton

Two hours were allowed to prepare, cook and present an innovative modern Irish dish, two portions of each, of competitor’s choice.

Local produce had be used in the completion of the dishes, proof of ingredients sourced locally had to be submitted prior to the competition with the chef's competition application. Competitors had to provide all ingredients and service plates.

Joe Clinton's dish consisted of Saddle of Venison with a fresh horseradish & prune cheese, marinated Venison Liver with a wild mushroom stew, mustard seed infused celeriac cream

and an orange flavoured roast beetroot.

The Winning New Irish National Dish created with Wild Irish Venison

Marks were given for creativity, plate presentation and proper professional, preparation, presentation and service of the dishes.

Joe, a long time member of the Irish Culinary Team Leader won the World Professional Irish Stew Championships last year and has been a leading, though sometimes controversial, member of the Panel of Chefs of Ireland for over a decade.

He has been a Multi-winning Gold Medal achiever for many years on the International Culinary Championship Circuit and is recognised as one of the world's top competition-level masters of the culinary arts.

Don't forget to feed the fish at the bottom of this post!