Recipes: Burrata salad, fish pie and strawberry sorbet by Richard Picard-Edwards of Ballyfin Demesne
The chef at the estate in Co Laois works closely with head gardener Kayleigh Keenan to devise his menus
At the five-star Ballyfin Demesne country house hotel in Co Laois, Richard Picard-Edwards and his kitchen team have access to an eight-acre walled garden that produces many of the ingredients that end up on the plates of guests. Here, he shares three recipes for you to try at home.
Burrata salad with grape chutney, walnuts, garden herbs and lemon oil
Ingredients, serves two
1 fresh burrata
A few fresh grapes
1 apple cut into sticks
Fennel top
Beetroot leaf
Borage
Parsley
For the chutney
250g grapes, cut in half
70g onion, peeled and cut small
100ml white wine vinegar
100g caster sugar
50ml water
For the lemon oil
20ml lemon juice
60ml good quality olive oil
Small pinch sugar and salt
For the candied walnuts
20g caster sugar
10 walnuts
Method
1. To make the chutney, place all the ingredients into a medium-sized pan, bring to the boil and simmer until all the liquid has gone. You will be left with a mix that has a wet, jam like-consistency
2. For the lemon oil, simply mix all the ingredients together
3. Make the candied walnuts by making a light caramel with the sugar, then add the nuts and a spoon of water. Allow the nuts to simmer in the caramel for two minutes, then remove from the pan.
4. To assemble the dish, put the burrata in a bowl with the lemon oil, salt and pepper, to season. Cut the burrata in half.
5. Put a nice spoon of the chutney on the bottom of each plate and top each with half a burrata.
6. Mix the apple pieces, grapes and all the herbs in the same bowl the cheese was in – the salt and lemon oil will start to break them down slightly and soften them a little. Place these on top and around the cheese, then add the nuts and dress with a little more lemon oil to serve.
Summer fish pie
Ingredients, serves two to three
200ml milk
180ml double cream
20g butter
20g plain flour
80g raw peeled tiger prawns
80g skinless cod fillet, cut into 2.5cm dice
80g skinless salmon fillet, cut into 2.5cm dice
80g skinless haddock fillet, cut into 2.5cm dice
100g wild garlic
70g fresh peas cooked in boiling water for two minutes
10g capers
30g chopped chives
10g chervil, chopped.
1 tablespoon Dijon mustard and wholegrain mustard
Good quality Irish cheese to taste
For the potato topping
500g mashing potatoes, peeled and quartered.
50ml double cream
20g butter
1 egg yolk, beaten
Pinch of salt
100g good quality Irish cheddar cheese
Method
1. Preheat the oven to 175C fan.
2. Bring the potatoes up to a simmer in a pot of water and simmer until very soft, then drain and add the milk, cream and butter to the pan. Mash together, until smooth (a few lumps is fine!). Add the egg yolk and mix well, then add half the cheese and season to taste. Set side.
3. For the filling, put the milk and cream in a medium-sized pan and bring to a simmer. Add the fish, then poach for one minute to allow the fish firm up slightly – you don’t want cook the fish through at this point; that will come later. Remove the fish from the liquid and place to the side.
4. In another medium pan, melt the butter then add the flour. Reduce the heat and cook for five to eight minutes, whisking constantly.
5. Now add the reserved poaching liquid a bit at a time – adding it slowly will help the sauce be smooth and lump-free. Cook for 10 minutes on a low heat – it should be a nice, smooth and glossy sauce now.
6. Add the peas, chives, capers, chervil, mustard, and cheese, mix together, remove from the heat and gently fold in the wild garlic, then all the fish, taking care not to break up the fish.
7. Place the fish mixture into a dish and level out, spread the mash on top. Ruffle with a fork and scatter the remaining cheese on top. Bake for 30 minutes, then serve piping hot.
Strawberry sorbet
Ingredients, serves two
200g sliced good quality strawberries
Squeeze of lemon juice
35g caster sugar
200g strawberry purée
60ml stock syrup: make this by bringing 30ml water and 30g caster sugar up to a simmer then allowing it to cool
Method
1. Marinade the strawberries in the lemon juice and sugar for 30 minutes then add everything else, and blend well.
2. Churn in an ice cream maker, serve with fresh basil, and enjoy.
Overnight stays at Ballyfin, including breakfast, lunch, dinner, all soft drinks, one pre-dinner drink per guest and full access to the facilities of the house and grounds, start at €1,495 for a classic room. See ballyfin.com
