Derry Clarke

Classic creations with
Derry Clarke

Join us as Derry shares his passion for food as he creates some classic favourites that are sure to impress, from a delicious lemon curd to a stunning risotto on Thursday 17th May at 6 pm in the Miele Kitchen located on lower basement level. RSVP at arnotts.ie/derryclarke, and discover Derry's delicious recipes here.

Ingredients

  • 2 shallots diced
  • 1 clove garlic crushed
  • 250ml fish stock
  • 100g arborio rice
  • 50g parmesan cheese grated
  • 2 tbsp crème fraiche
  • 100g cooked prawns shelled
  • 50g butter
  • ½ tsp saffron
  • Method

    Sweat onion & garlic in butter until soft.
    Add rice and coat in butter.
    Gradually add fish stock ladle by ladle ensuring that the rice absorbs all the liquid after each addition.
    The rice is cooked when all the liquid is absorbed & the rice is al dente.
    Add prawns, parmesan cheese & crème fraiche & mix well.

    Ingredients

  • 4 duck breasts
  • 1 large bunch of rocket
  • Olive oil
  • For the glazed butternut squash

  • 1 butternut squash – peeled & cubed
  • 4 large shallots – halved
  • 200g cured bacon (blanched and cubed)
  • Juice of 1 orange
  • Juice of 1 lime
  • 1 tablespoon of olive oil
  • 1 tablespoon honey
  • 50g butter
  • 50g chopped fresh sage
  • 50g chopped fresh thyme
  • Method

    Place the butternut squash, shallots and bacon in a bowl. Add the orange and lime juice, olive oil, honey, butter, sage and thyme.
    Season with sea salt and cracked black pepper.
    Toss all ingredients together and spread on a roasting tray.
    Bake in a preheated oven at 180 degrees Celsius until tender, about 15-20min.

    For the duck

    Place the duck breasts skin side down on a cold heavy frying pan.
    Cook on a high heat until the skin is crisp (about 5 min).
    Turn the breasts over and reduce the heat.
    Cook for further 3-5 min for pink, longer for medium or well done.

    To serve

    Allow the duck breasts to rest.
    Carve the breasts lengthways.
    Spoon the squash onto serving plates, place the duck on top with the rocket leaves and drizzle with olive oil.

    Ingredients

  • 4x 140g Hake Fillets
  • 1 small red pepper chopped
  • 1 small onion peeled and diced
  • 1 clove garlic crushed
  • 1 small red chilli, deseeded and chopped
  • 1 small tin chopped tomatoes
  • 1 tablespoon tomato paste
  • 125 ml white wine
  • 1 teaspoon chopped oregano
  • 4 tablespoons greek yoghurt
  • 1 tablespoon chopped chives
  • 4 large handfuls of spinach
  • Method

    Heat a sauce pot over medium heat, add a little vegetable oil. Sweat the onion, garlic, peppers and chillies for 2 / 3 min. Add the tomato and paste, season with salt and pepper. Add the wine and oregano and simmer for 5 min over low heat.
    Toss the spinach in a little butter over a high heat and season with salt and pepper.
    Heat a frying pan, add a little oil and seal the hake for 3 mins each side, season with salt and pepper and lemon juice.
    Mix the yoghurt and chives.
    Place spinach on plate. Put hake on top. Spoon over sauce and a little spoon of yoghurt.

    Lemon curd

  • 3 eggs
  • 150g white sugar
  • Juice of 3 lemons (keep the rind)
  • 100g butter
  • 1 tablespoons zest

  • Whisk eggs, sugar and lemon juice over a bain marie until mixture becomes thick (71 degrees Celsius). Remove from heat and pass through a fine sieve. Whisk in the butter bit by bit, add the zest, cool, cover.

    Meringue

  • 4 egg whites
  • 220 g caster sugar

  • Place egg whites at room temperature into a clean dry mixing bowl. Whisk until you have soft peaks, add sugar slowly. Whisk to stiff peaks. Place in piping bag.
    Spoon some of the lemon curd in glasses. Decorate with the lemon meringue, add some raspberries. Brown meringue with a blow torch.