Not Just a Cookbook - L'Ecrivain Restaurant

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Dublin Institute of Technology ARROW@DIT Cookery Books Gastronomy Archive 2004 Not Just a Cookbook - L'Ecrivain Restaurant Derry Clarke Sallyanne Clarke Tom Doorley Follow this and additional works

1 Dublin Institute of Technology Cookery Books Gastronomy Archive 2004 Not Just a Cookbook - L'Ecrivain Restaurant Derry Clarke Sallyanne Clarke Tom Doorley Follow this and additional works at: Part of the Arts and Humanities Commons Recommended Citation Clarke, Derry; Clarke, Sallyanne; and Doorley, Tom, "Not Just a Cookbook - L'Ecrivain Restaurant" (2004). Cookery Books. Book This Book is brought to you for free and open access by the Gastronomy Archive at ARROW@DIT. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@DIT. For more information, please contact yvonne.desmond@dit.ie, arrow.admin@dit.ie. This work is licensed under a Creative Commons Attribution- Noncommercial-Share Alike 3.0 License

3 NOT JUST a COOKBOOK L'ECRIVA.IN REST.&.URA.NT DUBLIN

4 NOT JUST a COOI(BOOI( L'ECBIVAIN BESTAUBA.NT DUBLIN Derry & Sallyanne Clarke with Tom Doorley Photography by Mike O'Toole Foreword by Hugh Leonard

Published by L'Ecrivain Restaurant 109A Lower Baggot

com Copyright Derry and Sallyanne Clarke 2004

in Ireland 2004 The moral right of these authors has

No part of this publication may be reproduced or

mechanical, including photocopying, recording or by any

permission in writing from L'Ecrivain Restaurant.

5 Published by L'Ecrivain Restaurant 109A Lower Baggot Street Dublin 2, Ireland Copyright Derry and Sallyanne Clarke 2004 Photography copyright Mike O'Toole 2004 First published in Ireland 2004 The moral right of these authors has been asserted. All rights reserved. No part of this publication may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage or retrieval system, without permission in writing from L'Ecrivain Restaurant. A catalogue record for this book is available from the British Library. ISBN Design: Aad Recipe testers: Anne Marie Tobin, Lucy O'Grady Editing & indexing: Pat Carroll Printed and bound in Belgium by Snoeck-Ducaju & Zoon

6 To Sarah May & Andrew

GENERAL CONTENTS Foreword Hugh Leonard.....,.....,..,.., '" xiii Acknowledgements..,..,..,..,..,, xvi Introduction Derry C/arke..,..,..,..,..,.., 1 The team Sallyanne C/arke & Tom Doorley, 15 The suppliers Tom Doorley,.

7 GENERAL CONTENTS Foreword Hugh Leonard.....,.....,..,.., '" xiii Acknowledgements..,..,..,..,..,, xvi Introduction Derry C/arke..,..,..,..,..,.., 1 The team Sallyanne C/arke & Tom Doorley, 15 The suppliers Tom Doorley,.", '" 49 How to use this book...., '" '" 92 Recipes {full/is! over} 93 Matching wine & food..,..,..,..,." 217 Recipe index,..,..,..,..,..,..,, 229 vii

RECIPES Soups Cream of spiced parsnip & coriander, curry oil 94 Cream of sweet potato cented with lemongrass & coconut

tomato & red pepper soup with vodka creme fralche 98 Chicken & wild mushroom consomme, blue cheese & tarragon dumpling

brandy 101 Starters Baked rock oysters with bacon & cabbage, Guinnes sabayon 102 Marinated native oysters, teriyaki &

cucumber reli h 104 Dublin Bay prawn plate: auteed with iemongrass, light tempura & chilled wrapped in Parma ham 106

Woodcock moked salmon with whiskey yoghurt & sweet mustard dressing 108 Cri p roll of crab, goats' chee e & pine nut,

110 aesar salad with aged Parmesan shaving, cri py croutons & fre h anchovie, topped with Parma ham 111 Ballotine of

8 RECIPES Soups Cream of spiced parsnip & coriander, curry oil 94 Cream of sweet potato cented with lemongrass & coconut milk 95 Dublin coddle soup with buttermilk cream 96 Roasted celeriac & smoked bacon soup, truffle slice 97 Roasted plum tomato & red pepper soup with vodka creme fralche 98 Chicken & wild mushroom consomme, blue cheese & tarragon dumpling 99 Spider crab & tomato con omme, cheese & onion sticks 100 Prawn bisque with tortellini ofchee e & prawn, scented with brandy 101 Starters Baked rock oysters with bacon & cabbage, Guinnes sabayon 102 Marinated native oysters, teriyaki & soy dressing with crisp greens 103 Deep-fried Dublin Bay prawns in ketaifi pastry, lemon mayonnaise & chilli jam, cucumber reli h 104 Dublin Bay prawn plate: auteed with iemongrass, light tempura & chilled wrapped in Parma ham 106 Dublin Bay prawn risotto with saffron, orange & dill creme fralche, Parmesan crisp wile 107 Carpaccio of scallop & Woodcock moked salmon with whiskey yoghurt & sweet mustard dressing 108 Cri p roll of crab, goats' chee e & pine nut, beetroot preserve, vegetable salad, spicy oil 109 Cri py beignet of crab with pinach, chee e & tofu, herb mayonnai e 110 aesar salad with aged Parmesan shaving, cri py croutons & fre h anchovie, topped with Parma ham 111 Ballotine of wild Iri h almon with lob ter salad & tomato fondue 112 moked fish & wild almon fi h cake, stirfried vegetable, herb & garli a'ioli 113 viii

9 ix

10 RECIPES

Desserts Chilled summer fruits risotto with natural yoghurt, warm orange & cardamom syrup Terrine of ummer berrie,clotted cream, lemon cu tard Basics Beef or veal stock 183 Chicken stock 184 Duck

11 Desserts Chilled summer fruits risotto with natural yoghurt, warm orange & cardamom syrup Terrine of ummer berrie,clotted cream, lemon cu tard Basics Beef or veal stock 183 Chicken stock 184 Duck stock Assiette of peach: sundae, sorbet, brfilee & tart Organic carrot plate: bavaroi,cake & sorbet Pineapple Tarte Tatin with coconut ice cream 191 ~Ia sic vanilla creme brfilee, lemon curd Ice cream 192 lies flottantes: low-cooked meringue, blood orange & chocolate alad, creme anglaise 194 Raspberry & aged herry trifle, cracked black pepper cookie 196 Fish stock Langoustine stock Vegetable tock Jus Mayonnaise Aioli Beurre blanc Beurre rouge Cappuccino parfait with apple beignets & apricot pre erve 197 Froth Pasta Banana & chocolate feuilletine, black rum & toffee ice cream, reme de banane abayon 198 Puff pastry 214 ~anana Bakewell tart, praline sauce, Cinnamon ice cream 200 Baked orange & cardamom ponge pudding, natural yoghurt ice cream, orange fondue Risotto Stock syrup 201 Sponge cake Stic~y fudge & pecan parfait with macerated berne, chocolate tuile 202 Creme anglaise 215 Pa ion fruit & white chocolate delice, watermelon & tar ani e con omme 204 Warm chocolate fondant tart, bal amic trawberrie, milk chocolate orbet 205 Ta ting ofchocolate: chocolate dome, tartelette, Bailey's ice cream, chocolate wile 206 Pistachio-crusted dark & white chocolate mou se, Black Crimson grape compote 208 Pecan brownie with cho olate butterscotch auce, buttermilk ice cream 209 xi

Pure Indulgence : Ireland's Top Chefs and Cocktail Experts Reveal the Secrets of Creating with Baileys

Dublin Institute of Technology ARROW@DIT Cookery Books Gastronomy Archive 2000 Pure Indulgence : Ireland's Top Chefs and Cocktail Experts Reveal the Secrets of Creating with Baileys R. & A. Bailey Follow