MasterChef Ireland - Season 1 Episode 9
In this programme, the five remaining MasterChef Ireland contestants take on a fishing challenge in Howth, Co. Dublin. They will be given three hours to catch fish, which must then be cooked in the kitchens of Aqua Restaurant, Howth. They are each given a hessian sack containing a different set of ingredients from which they must invent a dish using their catch. They are given 30 minutes to prep and another 30 minutes to cook the fish before serving to Dylan and Nick for judging.
In day two of the task the contestants are given a Masterclass in fish cookery by the legendary John Burton Race, who Dylan credits with having taught him to cook fish. In a ninety minute Masterclass he will show the would-be Masterchefs how to cook Sole Bonne Femme with new potatoes and spinach. The contestants are then given ninety minutes to replicate this dish, before one of them is eliminated from the competition.
From over 1000 applications from across Ireland, just fifty people made it through to the audition stage of the first ever MasterChef Ireland. Out of that 50 the Final 16 MasterChef contestants would be chosen to compete for the coveted title of MasterChef Ireland and a prize of 25,000.
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2-Michelin star chef Simon Rogan creates a langoustine, carrot and nasturtium recipe
2-Michelin star chef Simon Rogan creates a langoustine, carrot and nasturtium recipe which is part of the 17-course menu served at his Cumbrian restaurant L’Enclume. Simon talks us through the process of the dish, with fresh Scottish langoustines, langoustine custard, carrots grown in sand, and nasturtium Read the full article
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Atlantic Treasures Sweet Chilli Hot Smoked Mackerel Pate with Chef Brian McDermott
This recipe has been created by Donegal seafood business, Atlantic Treasures using their Full on Flavour Smoked Mackerel range. Perfect for parties, Friday nights in or for pate lovers. Chef Brian McDermott brings the recipe to life in his Donegal kitchen.
INGREDIENTS (will make 670g to 700g):
500g - Atlantic Treasures Maple Wood Smoked Mackerel
75g - Cream Cheese
75g - Mayonnaise
75g - Blenders Sweet Chilli Sauce
2 Tablespoons - Jif Lemon Juice
RECIPE:
Ensure all work areas, surfaces and equipment is clean, sanitized and fit for purpose
Prepare the mackerel by removing the packaging
Prepare the mackerel by removing the skin
Cut the pinbone out by slicing on either side
Break the mackerel into small chunks
Weigh 500g Mackerel
Mix roughly to break down the larger pieces
Add 2 tablespoons of Jif Lemon Juice
Add 75g Mayonnaise
Add 75g Cream Cheese
Add 75g Blenders Sweet Chilli Sauce
Mix roughly with fingers or spatula
Place in the blender
Blend until desired consistency is achieved
Prepare piping bag
Using a spatula transfer mix into piping bag
Twist or tie the top tightly
Using scissors cut the tip of the piping bag
Pipe the mix into suitable containers starting at the Outter ring and working into centre filling all gaps
Weigh each container to desired weight
Lid containers
Michelin star chef Luke Tipping creates a Cornish lamb rump recipe
Michelin star chef Luke Tipping creates a rump of Cornish lamb, hispi cabbage, lamb sweetbreads and black garlic puree recipe. Watch as Luke takes us through the simple process of the dish and how he plates this dish, which he completes using Westlands Growing Petite Leaf.
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Classic Rhubarb and Custard Trifles with Pistachios | Aoife Noonan | The Six O'Clock Show
Aoife Noonan joins Martin, Karen and Éanna Ní Lamhna in the Six Kitchen to whip up Rhubarb and Custard Trifles with Orange Blossom and Pistachio!
Get the full recipe below and here:
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Aoife Noonan's Rhubarb and Custard Trifles with Orange Blossom and Pistachio
Ingredients
For the Vanilla Custard:
110ml Milk
110ml Cream
1 Vanilla Pod, seeds scraped
3 Egg Yolks
2tbsp Caster Sugar
For the Rhubarb and Orange Blossom Compote:
4-5 Stalks Rhubarb, roughly chopped
200ml Water
100g Caster Sugar
2tsp Orange Blossom Water
Juice ½ an Orange
To Assemble:
8 Sponge Fingers
100ml Whipped Cream sweetened with 1tbsp Icing Sugar
Chopped Pistachios Edible Flowers
Method
For the Vanilla Custard:
1. In a small saucepan, heat the milk, cream, and vanilla until just simmering.
2. While the cream is heating, whisk together the egg yolks and sugar until smooth. Slowly pour the hot milk mixture into the egg yolks, whisking constantly. Pour the mix back into the saucepan and cook on low heat, stirring all the time, until the mixture coats the back of a spoon (75C on the thermometer, if using).
3. Remove from the heat and allow the custard to cool completely before placing in the fridge to chill for at least an hour.
For the Rhubarb and Orange Blossom Compote:
1. In a saucepan, bring the sugar and water to a simmer.
2. Add the chopped rhubarb, orange blossom water and orange juice and cook on low-medium heat for about 10 minutes until the rhubarb has softened and broken down completely and the syrup has thickened slightly.
3. Pass the compote through a sieve and retain the juice. Leave the compote and syrup to cool.
To Assemble:
1. Soak two sponge fingers in the rhubarb syrup and arrange at the bottom of a serving glass. Spoon some custard on top, followed by some rhubarb compote.
2. Repeat with another three serving glasses.
3. Garnish with some sweetened whipped cream, chopped pistachios and edible flowers to serve.
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Michael's Fish Dish - Great British Menu Scotland
Michael Smith serves up his fish course for judge, Jeremy Lee and fellow scottish chefs.
Season 5 of the Great British Menu. Top chefs from around the UK compete to win the opportunity to cook at the final banquet which will be hosted by HRH The Prince of Wales, who is a long-time advocate of local, seasonal food, and also serves as the President of the National Trust.