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.
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.
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.
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.
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.
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