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The New Irish Table

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The New Irish Table by
Hardcover $24.99
Feb 07, 2017 | ISBN 9781623545246

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  • Feb 07, 2017 | ISBN 9781623545246

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Praise

Irish cooking in the twenty-first century has grown from the homey, staid, insular, and hidebound into a recognized part of world fine cuisine, thanks in no small part to a handful of chefs who have taken lessons learned abroad and married them to superior native meats and vegetables. Organized by region and county, recipes from each chef offer several menus, from casual lunches to formal dinner fare. The book’s accessibility for home cooks is enhanced by both metric and American measurements; nevertheless, some ingredients that may lend authenticity, such as seashore greens and seaweed, may be daunting to duplicate this side of the Emerald Isle. Anyone searching for truth-in-cookery photographs will gratefully note that accompanying captions and comments detail how the pictured dishes may vary from the recipes’ ingredients. This sort of assiduousness raises this celebration of Irish food a bit beyond mere coffee-table decoration.
Booklist


The New Irish Table is a luxuriant color photographic tour through the provinces and famous regions of Ireland, with celebratory side visits to Irish celebrity chefs’ kitchens in Dublin, Wicklow, Cork, Kerry, Galway, Derry, Fermanagh, and Cavan. Some of the chefs featured include Derry Clarke, Catherine Fulvio, Kevin Dundon, Darina Allen, Martin Bealin, Ultan Cooke, Tim O’Sullivan, Ian Orr, Noel McMeel, and Neven Maguire. If you were able to visit some of the finest cookery schools, fine dining establishments, and chefs to be found in Ireland, you would perhaps taste a few of these sumptuous recipes which feature the best of local resources. Fantastically beautiful photographs of Irish scenes help to frame and place each set of treasured recipes. measurements are given in standard form, with metric weights and volumes added. Some of the featured dishes include Seared Lamb and Beetroot Salad, Smoked Salmon with Cucumber Pickle, Cod, octopus, Purple Broccoli, Broccoli Puree, and Horseradish Mayonnaise, Crispy Duck Breast with Glazed Butternut Squash and Star Anise Jus, Braised Lamb with pearl Barley Risotto (West Kerry Lamb), Whipped Goat cheese with Beet Slaw and Apple Syrup, and more. For desserts, there are recipes for Sheep Yogurt Mousse with Marinated Strawberries and Mint, Vanilla Panna Cotta with Honeycomb, Raspberry Cheesecake, Victoria Sponge with Strawberries, and a personal favorite, Guinness Chocolate cupcakes, also Lemon Curd with Meringue and Raspberries. For classic tea accompaniments, there are Ballyknocken Tea Scones and Ballymaloe Brown Yeast Bread. Some recipes call for uniquely Irish ingredients, but they are included to tempt the reader to further culinary and geographic explorations. All are freshly presented and imagined, such as Carpaccio of Scallops with Chili, Lemon, and Wood Sorrel, or Wood pigeon, Gooseberry, and Spinach/ A delight such as Renvyle House Berry Trifle is delicately introduced embellished with amaretti biscuits. Hearty traditional Irish fare is not neglected, including such recipes as Traditional Fish and Chips, and Smoked Irish Salmon, Cream Cheese, and Traditional Boxty. Each recipe is presented on one page opposite a beautiful photo portrait of the finished dish. Instructions are clear and easy to follow. For a beautiful cook book that is at least half stunning scenic Irish photo portraits, treat yourself to “The New Irish Table.” It is surely the next best thing to a journey to that great green, sea- encircled land.
—Midwest Book Review

Table Of Contents

   • Foreword – Tourism Ireland
   • Introduction
   • Meet the Chefs
   • Leinster
Essay by Peter Harbison
L’Ecrivain, Dublin – Derry Clarke
   • Crispy Duck Breast with Glazed Butternut Squash and Star Anise Jus
   • Lemon Curd with Meringue and Raspberries
   • Vodka-Cured Irish Salmon with Avocado Cream, Pickled Vegetables, and Horseradish Mayonnaise
   • Beef Fillet and Brisket with Morels and Mushroom Puree
   • Pear Mille Feuille
   • Cod, Octopus, Purple Broccoli, Broccoli Puree, and Horseradish Mayonnaise
   • Venison with Pureed Celeriac and Spinach
   • Chocolate Mousse with Walnut Ganache
Ballyknocken Cookery School, Wicklow – Catherine Fulvio
   • Orange, Spinach, and Salmon Salad
   • Ballyknocken Tea Scones
   • Guinness Chocolate Cupcakes
   • Carrot, Potato, and Cumin Soup
   • Beef and Wicklow Wolf Stout Casserole with Dumplings
   • Apple and Mango Crumble
   • Seared Lamb and Beetroot Salad
   • Salmon and Leek Pie
   • Irish Mint Truffle Torte with Irish Mist Cream
Dunbrody House, Wexford – Kevin Dundon
   • Potato, Prawn, and Lime Soup
   • Paupiette of Sole and Crabmeat
   • Victoria Sponge with Strawberries
   • Lobster Buttered Soup
   • Chicken Ballotines with Potato Farls
   • Wexford Berries with Mini Meringues
   • Scallops and Caviar with Nasturtium Coulis
   • Slow-Cooked Shoulder of Pork with Stuffing, Sauteed Potatoes, and Apple Compote
   • Buttermilk and Heather-Infused Panna Cotta

   • Munster
Essay by Peter Harbison
Ballymaloe Cookery School Cork – Darina Allen
   • Warm Salad of Gubbeen Bacon with Poached Egg and Coolea Cheese
   • Smoked Salmon with Cucumber Pickle
   • Florence Bowe’s Crumpets
   • Ballycotton Shrimp with Homemade Wild Garlic Mayonnaise
   • Ballymaloe Brown Yeast Bread
   • Roast Lamb with Mint Sauce and Glazed Carrots
   • Carrageen Moss Pudding
   • Carpaccio of Scallops with Chili, Lemon, and Wood Sorrel
   • Poached Salmon with Irish Butter Sauce
   • Spring Rhubarb Tart with Crystallized Ginger Cream
Global Village, Kerry – Martin Bealin
   • Dingle Bay Scallops, Poached Eggs, Potato Cakes, and Burnt Butter Hollandaise with Pickled Cucumber
   • Goat Cheese Mousse, Beet Chutney, Caramelized Hazelnuts, and Apple Crisps
   • Trio of Local Brown Crab: Crab Parfait, Crabmeat and Apple Salad, and Bisque Shot
   • West Kerry Lamb: Braised Lamb with Pearl Barley Risotto
   • Buttermilk Posset with Almond Biscuits
   • Smoked Duck Breast with Duck Liver Pate and Sultana and Apple Chutney
   • Seared Dingle Bay Scallops, Pea Puree, Pork Breast, and Apple Crisps
   • Rhubarb Crumble with Salted Caramel Ice Cream

   • Connacht
Essay by Peter Harbison
Ballynahinch Castle, Galway – Ultan Cooke
   • Whipped Goat Cheese with Beet Slaw and Apple Syrup
   • Sea Scallops with Pureed and Pickled Cauliflower
   • Lamb, Samphire, and Burnt Onion Puree
   • Rosewater Creme Brulee
   • Wood Pigeon, Gooseberry, and Spinach
   • Sweaty Betty with Barley and Seaweed
   • Sheep Yogurt Mousse with Marinated Strawberries and Mint
Renvyle House, Galway – Tim O’Sullivan
   • Scallops on a Pea Puree with Vegetable Butter Sauce and Crispy Pancetta
   • Homemade Pork and Apple Sausage with Shallot and Sage Mashed Potatoes and Port Jus
   • Chocolate Steamed Pudding
   • Mussel Pie with Chive Mashed Potatoes
   • Atlantic Way Duet: Rack of Lamb and Atlantic Lobster with Spinach and Tomato Fondue
   • Renvyle House Berry Trifle
   • West Coast Seafood Chowder
   • Crispy Breast of Duckling with Root Vegetables
   • Rhubarb and Ginger Creme Brulee

   • Ulster
Essay by Peter Harbison
Browns, Derry – Ian Orr
   • Goat Cheese, Endive, and Walnut Salad
   • Pork Fillet with Roasted Butternut Squash, Mushrooms, Lemon, and Parsley
   • Seared Scallops with Black Pudding Crumb and Homemade Potato Bread
   • Beef Fillet with Buttered Spinach, Dulse Seaweed Hollandaise
   • Chocolate Fondant
   • Gin-Cured Salmon and Pickled Cucumber with Dill
   • Lamb with Spinach, Goat Curd Cheese, and Toasted Pine Nuts
   • Vanilla Panna Cotta with Honeycomb
Lough Erne Resort, Fermanagh – Noel McMeel
   • Traditional Fish and Chips
   • Smoked Irish Salmon, Cream Cheese, and Traditional Boxty
   • Roast Artichoke Soup with Caramelized Armagh Apple and Hazelnut Brittle
   • Lough Erne Pork Dish
   • Raspberry Cheesecake and Strawberry Lemonade
   • Crab and Scallops with Seaweed-Avocado Puree and Fresh Lemon Curd
   • Fillet of Beef Bourguignon with Mushroom Duxcelle, Pearl Onions, and Roast Beef Sauce
MacNean House, Cavan – Neven Maguire
   • Cashew Nut Chicken and Asparagus Salad with Mango Salsa
   • Peach Tarte Tatin with Citrus Mascarpone
   • Crispy Goat Cheese with Apple and Hazelnut Salad
   • Chicken and Chickpea Tagine with Honey and Ginger
   • Cappucino Cream Chocolate Cake
   • Steak and Caramelized Onion Open Sandwich
   • Spiced Poached Pears with Creme Fraiche and Toasted Almonds

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