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Flavours of Galway

The Flavours of Galway was presented during the European Young Chef Award 2018, a competition organized by IGCAT (International Institute of Gastronomy, Culture, Art and Tourism) which sees Young Chefs coming from European Regions of Gastronomy compete inside the kitchens of a Culinary Arts School focusing on the theme: Innovation on Tradition.

Developed by Andrew Ishmael, a participant of the 2018 edition, and inspired by a traditional dish of Galway in an attempt to valorize these local products.

Pannacotta:

Bring cream & salt to boil, seep horseradish 15 minutes. Strain and measure out 475ml. Add buttermilk & goat cheese, cook on low temp until cheese is melted (stir with spatula not whisk). Soak gelatin in bowl of cold water for 5 minutes while the mix gets close to a boil. Remove mix from the heat, squeeze moisture from gelatin and add it to the mix. Adjust seasoning and strain through chinois. Pour mix into appropriate molds and chill for service.

Twice Cured Mackerel:

Mix salt, sugar and toasted fennel seeds. Pour half of the mixture on to a tray and place the mackerel fillets skin side down. Rub the remaining mix on to the fillets and leave to cure at an angle in the fridge for 45 minutes and drain moisture from fish. Meanwhile, Blitz beetroot juice with juniper mix.  Wash dry cure off mackerel and place into a vac pack bag with beetroot cure. Leave for 1 hour. If membrane is removed, torch for service.

Charred Pickled Shallot:

Cut shallots in half lengthwise. In a skillet, add some oil and once hot place the shallots flat in the pan until slightly charred. Meanwhile, bring all other ingredients to a boil until sugar is dissolved. Pick individual petals from shallots and submerge in the pickle.

Beet Pearls:

In a saucepan, begin to heat beetroot juice and slowly whisk in the agar bringing it to a boil. Allow to cook for 1 minute and remove from the heat. When lukewarm, transfer mix to a bottle and slowly drip the mixture into a jug of cold water. Rinse off spheres in cold water to remove excess oil.

Compressed Fennel:

Slice fennel paper thin on mandolin and ensure roots are not connected. Mix in a bowl with salt, oil, fronds and zest. *Check seasoning/under salt first* Vac pack on highest setting to compress.

Cucumber Air:

Juice the cucumber. Blitz in thermomixer with the fresh dill. Strain and measure out 400ml. Each 100ml of lecithin takes between .25 and 1g of lecithin. So for 400ml it is between 1 and 4g. In a long container, use an immersion blender to blitz the juice with lecithin to form the form. Leave to rest for 90 seconds before using.

Beetroot Squares:

Grind all herbs. Vac pack the square with a pinch of Maldon and olive oil, spice mix, pinch of salt, ½ teaspoon sugar and a dash of sherry vinegar. Cook sous vide in simmering water (90*) for 1 hour.

Pickled Candy Beetroot:

Bring all ingredients bar the beetroot to a boil, ensuring all the sugar is dissolved. Meanwhile, finely slice peeled beetroot on a mandolin and cut discs out. Once cooled pour over the beetroot.

Source: IGCAT – European Young Chef Awards 2018, Region of Gastronomy

Recipe

Mussels and Fries

Mussels and ‘frites’ is a classic dish, famous throughout the world, and there’s nowhere better to experience it than in one of the many fishing villages and towns along the Flemish coast, where the Belgica mussels are brought to land. The clear waters of the North Sea give these mussels their unique flavour; they are fleshy and their shells are lighter than other mussels. An absolute classic available at every Flemish restaurant in the mussel season (from July until Autumn).

Recipe

Eel in Green Herb Sauce

Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.

Recipe

Serbian Pork Stew

Leskovac took its name long ago from its famed hazelnut woods, lešnik being the Serbian word for hazelnut. Today it is better know for its red peppers. The people of Leskovac speak a dialect of Serbian which preserves many features of the Old Church Slavonic language and even many Serbs find the local difficult to understand. Ajvar is known throughout the land and beyond as the name for a preparation of roast peppers, preserved in jars for use throughout the winter. Leskovac is also known for its fantastic barbecue meats: you’ll probably arrive in the town by car or bus, but once there you must try the Leskovac Train;(leskovački voz), an assortment of grilled meats which arrive at the table one after another like wagons. Nor should you overlook Leskovačka Mućkalica, a spicy medley of peppers and grilled meats, much prized among gourmets for its spicy flavour.

Pannacotta

  • 15g gelatin
  • 650ml cream
  • 8g salt
  • 350g buttermilk
  • 100g goats cheese (room temp)
  • ½ cup fresh grated horseradish (heaped)

Twice Cured Mackerel

  • 3 mackerel, gutted, filleted, pin-boned and outer membrane removed if possible
  • 100g Maldon
  • 100g caster sugar
  • 3 tbsp fennel seeds, toasted
  • 1 beetroot, juiced
  • 5 juniper berries
  • 20ml gin

Charred Pickled Shallot

  • Round shallots
  • 400ml white wine vinegar
  • 200g brown sugar
  • 3 bay leaves
  • 6 juniper berries
  • 1 tbsp fennel seeds

Pickled Candy Beetroot

  • 1 candy beetroot
  • 100ml white wine vinegar
  • 120g caster
  • 1tsp coriander seeds
  • 1tsp fennel seeds

Beet Pearls

  • 1 beetroot, juiced
  • .2 agar
  • Jug of ice cold oil

Compressed Fennel

  • 1 fennel, keep fronds
  • Maldon
  • Orange zest
  • EVOO

Cucumber Air

  • 2 cucumber
  • 5g lecithin
  • 2 tbsp fresh dill

Beetroot Squares

  • 500g beetroot, cut into exact 1cm cubes. ( keep trimmings)
  • 3 peppercorns
  • 5 coriander seeds
  • 5 fennel seeds
  • 10 caraway seeds
  • Maldon
  • Caster Sugar
  • Sherry Vinegar
  • EVOO

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