Sous Vide Lecture and Workshop

I was delighted to deliver another lecture on sous vide to second year Bachelor of Business Culinary Arts Students at the Galway - Mayo Institute of Technology.
After the most important theory part all attendees got to taste the beef cheek and carrot puree.
The dish below was produced to emphasise, how the sous vide cooking method enables chef's to create high quality food using relatively cheap and tough cuts of meat, like beef cheek.  

72 hour beef cheek;
carrot puree;
sauteed girolles and birch bolete; wild mushroom dust;
elderberry jus, -gel, -vinegar and -capers
lovage oil; wild pea and wood sorrel
 

The Moy House Experience

Two exciting and inspiring weekends have passed at Moy House.
Below you can find two pictures representing the dishes cooked throughout the time at Moy House.
For more detailed information on each of the menu items please refer to the Food Section and for some of the recipes to the Recipe Section of my blog.

Lunch at the Greenhouse, this got to be the best food in Ireland.......!!!!!!!!!!

As previously stated on this Blog: Words or pictures are not able to describe the talent of Chef Mickael Viljanen, his food needs to be experienced first-hand to truly understand his exciting way of cooking.

absolutely amazing, first course FOIE GRAS ROYALE, WALNUT, SEA BUCKTHORN

delightful second course RAVIOLO OF SHELLFISH, LEMONGRASS

5 course tasting menu, fish course GLAZED COD, WYE VALLEY ASPARAGUS, LOVAGE VELOUTÉ

for Main Course ROAST PIGEON WILD GARLIC SPÄTZLE, leg came on smoking charcoal to the table

To finish it all off LEMON, RASPBERRY AND MERINGUE

A true Genius at Work at the The Greenhouse Restaurant, can not wait to revisit!!!!

St George’s mushroom in abundance in Galway Ireland

The first signs of the new mushroom season.....

Cap of a St. George’ s poking through the grass in Galway city

An abundance of wild food, as spring has sprung

Dandelion - Wild Endive
All parts of the plant can be used. The young leaf's are an
exceptionally nutritious food and fantastic in salads.


Gorse
Has edible flowers which are slightly bitter but also quite refreshing,
they contain slightly toxic alkaloids, and should not be eaten in large quantities

Ramsons - Wild Garlic
excellent for soup's, pesto's, pasta and when young in salads


Navelwort - Pennywort
a very juicy and refreshing plant


Wild mint from Lough Corrib

the first young shoots of this fragrant and pungent Mint variety
can be found close to the waters edge all around the Corrib in Galway
and makes for excellent tea or traditional mint sauce for the upcoming
Lamb season



Wild Primroses are tempting, but are protected so please do not pick them.

Absolutely fabulous meal at Pichet Dublin created by Stephen Gibson

What we had for starters:

Celeriac Velouté, Scotch Egg, Wild Garlic Aioli

Hand Dived Scallops, Potato Mousseline, Crispy Pancetta, Garlic Butter

Crispy Hens Egg, Black Pudding, Potato, Caper & Bacon Dressing

For the Main Course I remembered to start taking pictures....  

Delicious Confit Belly & Fillet of Pork, with Black Pudding Rosti,
Sauerkraut, Morteau Sausage Apple Cider Jus, feeling at home

Roast Cod, Black Pudding Crust, Wild Garlic Risotto

Stonebass, Red Pepper Ketchup, Fennel Chips

Vanilla Cheese Cake, Coconut Crumb, Pineapple, Mango Purée & Passionfruit Sorbet

Limoncello Parfait, Lemon Ice, Sweet Mascarpone, Blueberries, Sesame Crisp

Rhubarb dessert, with soft meringue and raspberry sorbet, sweet Heaven

Hope to revisit Pichet Restaurant soon again