Puree of green pea with mint cream

Ingredients

Butter                                               10g

Onions, small dice                      25g

Chicken stock                               600ml

Peas, fresh or frozen                  400g

Salt                                                    to taste

White pepper                                  to taste

Heavy cream                                   50ml

Garnish

Heavy cream                                   25ml

Mint leaves finely shredded    10g

Method

1. Heat the butter in a heavy sauce pot over moderately low heat.

2. Add the onions and sweat them without letting them brown.

3. Add the stock and bring to a boil.

4. Add the peas. Simmer until the peas are soft, about 5 minutes.

5. Pass the soup through a food mill or purée with an immersion blender.

6. Return the stock to a simmer. Add additional stock if necessary to bring to a proper consistency.

7. Adjust the seasoning.

8. At service time, heat the heavy cream and stir into the soup.

9. Whip the cream until it forms soft peaks. Fold in the shredded mint leaves.

10. Immediately before serving, place 1 tbsp mint cream on top of each portion.

Saute Chicken with Mushroom Sauce

Ingredients

Clarified butter                40g

Chicken breasts

Boneless, skinless          4no

Salt                                        to taste

White pepper                      to taste

R. Flour                                for dredging

Mushrooms, sliced          100g

Lemon juice                        10ml

Suprême sauce, hot        200m

Method

1. Add clarified butter to a sauté pan over moderate heat.

2. Season the chicken breasts and dredge in flour. Shake off excess flour.

3. Place the breasts in the hot pan.

4. Sauté over moderate heat until lightly browned and about half cooked. The heat must be regulated so the chicken doesn’t brown too fast.

5. Turn the chicken over and complete the cooking.

6. Remove the chicken from the pan and place on hot dinner plates for service. Keep warm.

7. Add the mushrooms to the pan and sauté briefly. After a few seconds, before the mushrooms start to darken, add the lemon juice. Toss the mushrooms in the pan as they sauté.

8. Add the suprême sauce to the pan and simmer for a few minutes, until reduced to the proper consistency. (The juices from the mushrooms will dilute the sauce.)

9. Ladle sauce over each portion and serve immediately.

Saute Zucchini

Ingredients

Zucchini                                           400g

Olive oil                                            40ml

Shallots or onions, minced       40g

Garlic cloves, chopped                2no

Chopped parsley

Salt                                                     to taste

White pepper                                   to taste

Method

1.     Wash and trim the zucchini. Cut crosswise into thin slices.
2.     Heat the oil in sauté pans; add the shallot or onion and the garlic. Sauté until soft but not browned.
3.     Add the zucchini and sauté until slightly browned but still somewhat crisp. 
4.     Add the parsley and toss to mix. Season to taste.

Colcannon (irish Dish)

Ingredients

Potatoes, peeled and quartered     200g

Cabbage                                             40g

Spring onions, chopped              40g

Butter                                                40g

Parsley                                 For garnish

Salt and pepper                  to taste

Method

1.     Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle.

2.     Blanch the cabbage in boiling water for one minute. Drain and reserve.

3.     Chop half of the spring onions roughly and the other half finely. Add the roughly chopped scallions/ spring onions to the drained cabbage and pulse in a blender for 10 seconds.

4.     Drain the potatoes and add the butter. When the butter has melted, mash the potatoes until smooth and creamy. Add the kale mixture and mix.

5.     Finally, add the finely chopped scallions/spring onions and season to taste.