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Supper Club: 3 Irish chefs share their favourite savoury recipes with us
Including a delicious fish pie, easy make-at-home potato rosti and a turkey roulade with maple glaze that will come in very handy this Christmas.
Chef Mark Moriarty’s brodetto fish pie
Serves 4
This is a little more upmarket fish pie, taking inspiration from the Mediterranean. It takes a bit of time to layer the potatoes on top, but they make the dish when the corners crisp up and the bottoms soak up that flavoured broth. I’ve used a mix of fish and shellfish here, but feel free to use what is fresh and available. – Mark Moriarty
Ingredients
- 3 tbsp olive oil
- 1 tsp chilli flakes
- 4 garlic cloves, sliced
- 1 onion, finely diced
- 2 tbsp tomato purée 300ml white wine
- 2 × 400g tins of chopped tomatoes
- 1 chicken stockpot
- 200g white fish, skinned and boned
- 200g mussels 200g clams
- 200g squid rings, cleaned 200g prawn tails, cleaned
- 1 handful of tarragon, sliced, plus extra for garnish
- a squeeze of lemon
- 5 large, floury potatoes, such as Rooster, peeled and thinly sliced, about 2mm thick
- a few chives, sliced sea salt
Method
- Start with the base of the pie. Place a large heavy-based saucepan on a medium heat and add the olive oil. Go in with the chilli and garlic and cook until the garlic is turning golden brown.
- Now go in with the diced onion and tomato purée and cook out for two minutes until the onion starts to soften but not colour. Increase the heat and add the white wine and simmer until reduced by half. Now go in with the chopped tomatoes and chicken stockpot. reduce the heat slightly and allow it to cook out for 15 minutes until it starts to thicken into a sauce texture.
- Preheat your grill to 220°c.
- To prepare the fish, cut the white fish into thick, thumb-sized chunks. Remove any shell and beard from the mussels. As the sauce bubbles away, add all the seafood and make sure it’s submerged in the tomato sauce. Cook for three minutes before adding the tarragon and adjusting the seasoning with salt and lemon juice.
- Now to layer the potato slices. Starting on the outside of the pot, layer them in a fan shape across the stew until it’s completely covered. Drizzle some olive oil on top before placing under the grill. Cook for five to seven minutes until the potato is crispy and golden brown. Keep an eye on it so it doesn’t burn as every grill is different.
- Season the crispy potatoes with some salt and garnish with chives and tarragon.
- Serve to share in the middle of the table with crusty bread.
Recipe extracted from Season by Mark Moriarty (Gill Books).
Dylan McGrath’s duck fat rosti
Serves 2-4
This is really just a spicy hash brown, fried in a couple of spoonfuls of duck fat along with some butter. The key is to squeeze the starch from the potatoes, so you end up with a super-crispy result, and to make sure the oil is hot enough, so it isn’t absorbed. Perfect with pear and shallot chutney (page 240) and some fried eggs. – Dylan McGrath
Ingredients
- 2 large Rooster potatoes (about 500g)
- 1 tsp Chinese five-spice powder
- 1 tsp smoked paprika 1 tsp ras el hanout
- 1 tsp onion powder 60g duck fat
- 60g butter
- 20g potato flour
- vegetable oil, for deep-frying salt and freshly ground white
- pepper
Method
- Prepare the potatoes. Preheat the oven to 220°C (425°F/Gas Mark 7). Peel the potatoes, then coarsely grate using the largest side of a box grater. Do not store the grated potato in water or wash it – the sticky starch is vital to this recipe. Instead, put the potato into a clean tea towel, fold the towel around it to form a ball, and squeeze as hard as you can to remove as much moisture as possible. Put the potato into a bowl and mix in the spices. Melt the duck fat and butter in a small pan, then fold into the spicy potato mixture. Spread into a 30cm × 25cm shallow baking tin in an even layer.
- Cook the potatoes. Roast the rösti for 12–14 minutes, until the potato is just cooked but still firm. Remove from the oven and very gently mix through the potato flour and season with salt and pepper. Be gentle with the mixture – try not to break up the strands of potatoes.
- Shape the rösti. Line a 20cm × 15cm baking tin that is at least 5cm deep with parchment paper and add the potato mixture in an even layer, making sure the corners are just as deep and pressing it down firmly with the back of a spoon. The depth of the rösti must be an even 5cm all over. Cover with another sheet of parchment paper and put another tray on top, then press with a weight (a few tin cans will do the trick) and chill overnight.
- Deep-fry the rösti. Heat a deep-fat fryer with oil to 180°C (350°F). Remove the rösti mixture from the fridge and take off the weights, extra tray and layer of parchment, then cut into six to eight roughly 100g portions. Fry the rösti in a couple of batches until they are crisp and golden brown – this will take about three or four minutes. Remove each batch and drain on kitchen paper. Season with a little extra salt, if liked, and serve immediately.
Recipe extracted from Dad Food by Dylan McGrath (Gill Books).
Neven Maguire’s turkey roulade with maple glaze
Serves 6-8
There is no need for impressive carving skills with this easy-to-serve turkey recipe with gravy. It is so easy to prepare and great if you want to get ahead. Then, all you have to do is put it in the oven before carving into neat, spiralled slices studded with cranberries and pistachios. – Neven Maguire
Ingredients
- 75g butter
- 1 large onion, finely chopped 100g fresh ciabatta breadcrumbs 2 tsp chopped fresh mixed herbs (sage, rosemary and thyme)
- 20g fresh flat-leaf parsley, leaves stripped off
- 1.75–2kg boneless turkey breast, skin on
- 50g dried cranberries or chopped apricots
- 2 tbsp maple syrup
- 200ml carton poultry gravy
- sea salt and freshly ground black pepper
Method
- Preheat the oven to 200°C (400°F/Gas Mark 6) . Heat a sauté pan over a medium heat, melt half of the butter and gently sauté the onion for eight to 10 minutes until softened but not coloured. Season well. Put the breadcrumbs and herbs into a food processor and blitz to fine crumbs, then add the sautéed onions and pulse to make a paste.
- Put the turkey breast skin-side down on a chopping board, then butterfly it by cutting partway into the thickest side. Open the turkey breast out and cover with parchment paper, then use a rolling pin to gently bash it out to an even 2cm thickness. Remove the parchment and season, then spread over the breadcrumb paste, leaving a border around the edges.
- Scatter the cranberries or apricots on top, then press down so that they form part of the stuffing. Starting from one of the short sides, roll the turkey breast into a tight log shape, then tie at even intervals with kitchen string. Melt the rest of the butter in a small pan with the maple syrup, and use this to glaze the joint, reserving any that is left over. This will keep in the fridge for two days, or it can be frozen and defrosted.
- Put the turkey roulade on a rack in a roasting tin and roast for 40 minutes, basting halfway through with the rest of the glaze, until the turkey is cooked through. A thermometer should read 70°C. Transfer the roulade to a platter, cover loosely with foil and leave to rest for 15 minutes. Meanwhile, put the roasting tin on the hob and stir in the gravy with a splash of boiling water, scraping the bottom of the tin to remove any sediment.
- Carve the turkey into slices and arrange on plates, then pour over some of the gravy to serve.
Recipe extracted from Eat Out At Home by Neven Maguire (Gill Books).
Mark Moriarty, Dylan McGrath and Neven Maguire are shortlisted for Bookselling Ireland Food and Drink Book of the Year in the An Post Irish Book Awards. You can vote at irishbookawards.ie.
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