The New Irish Table

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