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E AT IN Frutti di Mare


Beef fillet, Girolles and Thyme Cream,


Braised Beef Shin Ravioli


Enjoy a taste of your Mediterranean Holidays


FOR THE SAUCE • 600g chopped tomatoes • 4 cloves of garlic - chopped finely • 1 small onion - chopped finely • 8 tablespoons olive oil • 2 tablespoons of granulated sugar Season with salt and black pepper


METHOD Add olive oil to a saucepan. Add garlic, chilli and onion at this stage and sweat on a gentle heat for approx 1 minute. Add the tomatoes and turn up heat to bring the mix to near boiling point, stirring continuously for approx 8 minutes. Add the sugar and seasoning, return to gentle heat, cover and simmer for a further 10 minutes. Remove from heat.


JP Delaney Head Chef, Bellissimo


INGREDIENTS Serves 4 • 4 tablespoons of olive oil • 600g of haddock (diced into mouth size pieces) • 16 prawns (leaving 4 with shell on) • 20 mussels (bearded and washed) • 1 large glass of white wine (250ml’s) • 2 tablespoons of fresh coriander • Prepared tomato sauce (can be used chilled from fridge)


METHOD In a large pan, add the olive oil and place on medium heat. Add the haddock and cook for approx 1 minute stirring regularly. Add the prawns and mussels and cook for 2 minutes on full heat. Add the wine, stir continuously and reduce the liquid content by half. Add the prepared tomato sauce and the fresh coriander. Place a lid on the pan and cook for approx 6 minutes. An indicator of the mussels being cooked is when the shells open. Discard any unopened shells. Toss with hot Pasta and garnish with somes Chive sprigs and the Prawn in it's shell to serve.


INGREDIENTS Serves 2 • 2 X 8oz Beef Fillets SAUCE • 2 shallots • 150ml white wine • 100ml chicken stock • 100ml cream • 100grms Girolles • Thyme RAVOILI • 1 egg plus yolk • 200 grms pasta flour • 5 grms oil, 5 grms salt BEEF SHIN • 500grms beef shin (ask butcher to remove from bone and dice) • 1 grated carrot, parsnip, shallot. • 2 cloves garlic grated • 150ml red wine • 150ml chicken stock Garnish - Baby carrots and spinach


Darren Collins Head chef, Chez K’s, Fitzwilton Hotel


METHOD


Brown seasoned shin off in a hot pan. Add grated vegetables and fry for 5 minutes. Deglaze with red wine and add chicken stock, place in a covered tray in the oven at 150o


c for 1 hour or


until tender then remove and cool. Place sieved flour in a bowl then add eggs, oil and salt. Mix well, cover and rest in fridge. Fry Girolles mushrooms until browned, remove and add diced shallots. Sweat for 4 minutes, deglaze with wine, reduce, add stock and reduce by a third then the same with cream, set aside. Roll out pasta dough until almost transparent into 2 x 10cm discs. Place a tea spoon of beef shin in the centre, brush with egg, wash, and fold over to a crescent shape – leave to chill. Place baby carrots in boiling salted water, when cooked, place in iced water. Sear seasoned beef fillets in pan and place in oven to desired temperature. Cook raviolis in simmering salted water for 4 minutes, remove and add to sauce with Girolles mushrooms. Then add Thyme. Remove the beef and rest. Sauté off carrots and place around the plate, wilt seasoned spinach and place the beef on top. Then, place the ravioli on top of the beef and spoon the sauce on top and around the beef.


051 846 900


3 Beech House, Ardkeen, Dunmore Rd. T: 051-879178 Groups of up to 45 catered for Christmas get-togethers


10


Bridge St. Waterford City www.fitzwiltonhotel.ie


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