800g Irish broccoli 500g Irish carrot
500g wild Irish Connemara Kelp 110g red onion 24 cherry tomatoes 15g wild Garlic Irish 8 free range egg (Irish) 240ml Irish sheep yogurt Irish 40g wild Irish Dillisk A chill sea salt (Irish) to taste 50g Irish sage Waste melon peel 5ml in-house vinaigrette 20ml local grape seed oil 50g in house dryed Irish Dillisk
I chose this dish as it contains three great Irish products, easily available nine months of the year. One in particular seems to have been lost from our cuisine for far too long – seaweed. Easily available as we are an island surround by sea, making seaweed very sustainable. But it is under used and adds great health benefits too.
For the kelp, wash fresh seaweed, cut in to long tagliatelle pasta strips and place in a pot of boiling water for 5 minutes; remove from water and leave cool. Set water to one side.
For the carrot, peel carrot and keep for the crisp. Keep tops and tales for dressing and grate the rest of the carrot. Fine dice red onion & garlic and sweat in frying pan for 5 minutes, then add to grated carrot with chopped sage and dried Dillisk.
For the broccoli, cut all the florets from the broccoli stalks. Place water from seaweed back on the boil and add broccoli for 4 minutes. Remove broccoli and dry off any excess water. Set water to one side again. Place the broccoli in a blender and blend. Then add this to the carrot mix and combine together and shape into approximately 145g patties. Leave sit until ready to serve.
For the crisp, use a mandolin to thinly slice your broccoli stalk. Massage lightly in grape seed oil evenly. Do the same with the carrot peelings. Spread out over the trays and cook for 15 min at 160C (fan forced).
For the dressing, place sheep’s yogurt, carrot tops and fresh dill in blender – season to taste. I like to add a bit of honey to add a little sweetness (optional). Toss together with kelp and cherry tomatoes. Divide into 60g portions.
Heat frying pan with grape seed oil and fry patties for 3 minutes each side and serve.
Heat boiled water again, add in house vinegar and poached egg serve on top of patty.
All products used are all local produce for our spring menu and readily available to us.
All have a low impact on are environment and very sustainable to our business. The only waste for this dish is the egg shell which we also grind up and use for fertiliser in our herb garden, which the water can also be used to for.