These delicious dishes from chef and author Catherine Fulvio are sure to make Irish eyes smile on St. Patrick’s Day. Fulvio runs the Ballyknocken Cookery School and House in County Wicklow, Ireland. Here are her recipes for fillet of beef with whiskey glaze sauce, Irish oatmeal risotto and sautéed garlic spinach puree.
- 4 fillet beef steaks, about 5-6 ounces each
- 1 clove of garlic
- Salt and pepper
- 1/4 cup whiskey
- 1/4 cup beef stock
- 1/4 cup cream
- A little rapeseed (canola) oil
Cut the clove of garlic in half and rub the cut side over the steaks. Crush the garlic and reserve for the sauce.Season the steaks with freshly ground pepper and drizzle over a little olive oil. Just before serving, heat a heavy pan. Season the steak with salt and cook to your requirement — rare, medium etc. Remove to a plate and allow to rest.Deglaze the pan with whiskey and allow to flame; as the flames die away, add the crushed garlic, stock and cream.Bring to a boil and simmer for a few minutes until the sauce tastes really good and lightly coats the bottom of a spoon.Place the steak onto the plates. Pour the juices into the sauce, taste, correct the seasoning, spoon over the steaks and serve immediately.
- 2 tbsp rapeseed (canola) oil
- 1 tbsp butter
- 4 scallions, sliced, including green
- 1 large carrot, grated
- 1 large garlic clove
- 1 tbsp chopped thyme
- Zest of 1/2 orange
- 1 1/2 cups pin head (steel cut) oatmeal
- 3/4 cup white wine
- 6 1/3 cups chicken stock, heated to simmering
- 1/3 Desmond cheese (if not available, use Parmesan), freshly grated
Heat a large heavy saucepan and add the oil and butter. When the butter is foaming, turn the heat to low, add the scallions, thyme and grated carrot and cook for 4 minutes until beginning to soften. Add the garlic and oatmeal, and cook for a few minutes. Add the wine and simmer for 1 minute, stirring constantly. Reduce heat and add the stock a ladleful at a time, stirring constantly until each ladleful is absorbed. The oatmeal should be creamy but firm to the bite. Remove from heat and stir in the Parmesan cheese and orange zest. Season with salt and pepper to taste.
- 1 tbsp butter
- 1 tbsp rapeseed (canola) oil
- 2 garlic cloves, finely sliced
- 1 cup fresh spinach, washed and roughly chopped
- 1 cup chicken stock (more as required)
- Salt and pepper, to taste
Heat the butter and oil, add the garlic and allow to sauté for 1 minute over low heat, taking care not to burn the garlic.Add the spinach and allow to wilt and cook for just less than 1 minute. Add the chicken stock and season with salt and pepper.Place in a blender to whiz to a puree, adding more stock as required, so that the spinach can be drizzled. Serve immediately.