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October Cabin Discounts-25% off
October Madness!
Value Charter Offer.
Recipe of the day...
Poached turbot with foie gras.
Shannon Princess has been featured in Chris Santella's new book
"Once In A Lifetime Trips"
Recipe of the day...
Poached turbot with foie gras.
Poached turbot in a herbed broth with hot foaming foie gras and balsamic glaze.
for 4
4 fillets of turbot. Delicious also with John Dorey/Brill/ Black Sole
For the fish cooking broth.....
herbs- chives, chervil, dill. nasturtium leaves torn.
1 tablesp each of roast pepper cocasse( no skin), tomato concasse (no skin),, finely sliced scallions,chopped fresh herbs as above, finely cubed /concasse celery,
finely cubes/concassee carrot,finely cubed/ concasse courgette.
3 tblsp of pachetta or streaky bacon
3 tablspoons of chorizo cubed
zest of unwaxed lime
250 ml of dry white wine
27 gr of salted butter
seasalt & white pepper.
Poach the seasoned fish in a lightish pan with all the above ingredients in the oven approx 5 mins in a 200 celcius heat.
When fish is translucent remove and rest it will continue to cook so make sure you have not over cooked.
2 x good size slices of fresh foie gras seasoned with
a spray of rosemary, sea salt & pepper
On a preheating hot pan-non stick add & cook foie gras until carmelized approx 20-30 seconds,deglaze with 1 tblsp balsamic syrup & remove from heat.
Broad beans & samphire Salad - blanch, season, drizzle with a little extra virgin olive oil , black pepper freshly ground & a tiny splash of good quality.white balsamic vinegar & serve warm as a salad under the fish & foe gras.
Drizzle a little of the cooking liquer from the turbot with the concasses & herbs & bacon around the assembled dish to moisten the fish & salad this will look great as it will have a slight paprika colour,
This is a very pretty dish also excellent with any of the the following flash cooked & added to the above salad-Queen scallops, Irish Prawns, Smoked Oysters, or a little white crab meat.
Confit Duck Leg.
Recipe
Merlot & Onion Marmalade.
We use lots of this onboard.
It is super with goats & sheeps cheeses, artichokes, roast peppers, baked aubergines, any game or as part of a tapas or nibbles platter. Excellent served hot or cold, it can be refrigerated in jars for at least 2 weeks.
3 tablespoons Olive Oil
6 medium red onions, thinly sliced.
350ml Merlot Wine
50 ml red wine vinerar
70 grams sugar
Seasalt & Course Black Pepper.
Splash of Grenadine
Melt the onions in the olive oil in a deep pot.
Season with salt & pepper.
Add the Merlot, grenadine & vinegar bring to the boil.
Reduce the liquid by about half,now add the sugar & let simmer.
The marmalade should have a jammy consistency & be a lovely rich purple colour.
This my take 20 minutes to 1/2 an hour.
Pack into jars, let cool & store in your fridge.
Guinness cakes
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A delicious treat anytime.
This is a firm favourite with Guests & Crew alike.
It can also be served as Guinness Cupcakes.
200g cream flour
250 g unrefined sugar
1/2 teaspoons bicarbonate of soda
1/2 teaspoon of salt
1 large egg
125gr butter
150 ml natural yogurt or butter milk
1 teaspoon vanilla extract.
3 tablespoons cocoa
150 ml of Guinness,
Preheat your oven to 180 Cg/gas mark 4.
Prepare your cake tin by lining with parchment paper.
In a large mixing bowl sieve all the dry ingredients together.
Then lightly whisk the egg, vanilla & buttermilk/or yogurt in a jug.
Next melt the butter, cocoa & the Guinness in a saucepan,
When it is just melted stir it smooth making sure there are no lumps.
Now mix all ingredients together, pour into the prepared tin & bake for approx 45 minutes or when a tester comes out clean.
Let to stand for 30 minutes before unmolding from its tin.
Turn out & cool on a wire rack.
To serve.
Dust with cocoa & serve with softly whipped cream
Or ice with a chocolate butter cream.
