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Classic creations with
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.
MethodSweat 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.
For the glazed butternut squash
MethodPlace 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 duckPlace 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 serveAllow 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.
MethodHeat 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.
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.
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.