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Not you usual beef Dish

Truffle, Asparagus and Quail Egg Salad Recipe | TheTaste.ie

Here is a recipe I done for the Taiste . Ie in Spain http://thetaste.ie/wp/truffle-asparagus-and-quail-egg-salad-recipe-by-chef-benjamin-patterson/

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Lemon Tart ( This Zingy Lemon tart is a classic , Perfect for a dinner party to wow your guest ) 500g plain flour, plus extra for dusting 140g icing sugar 250g unsalted butter, cubed 4 egg yolk For the filling 5 egg 140g caster sugar 150ml double cream juice 2-3 lemon (about 100ml/3½ fl oz) and 2 tbsp lemon zest To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest. Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins. Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled. I dust the tart with Icing sugar and burn it with a blow torch to give a caramel texture

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Pan roasted goats cheese with salt baked beetroot , watercress & Asparagus ( a perfect dish , light and healthy and the colours of the beetroot make it look amazing , great for a light lunch or a starter to impress your guests Ingredients 150 g hard goats cheese Small rainbow beetroot 1 bunch of watercress 5 asparagus spears 1 lemon 50 mil extra virgin olive oil 100g sea salt Method 1 . wash your beetroot and place on a sheet of Tin foil And sprinkle over the salt , wrap up the beetroot in a parcel and bake for 1 hour 30 mins , take out and leave to cool , 2 Peel your asparagus and blanch in boiling water for 30 seconds and refresh in cold water , Wash and pat dry your watercress 3. Slice the goats 30 cm thick with the skin on the rind , Peel your beetroot and slice thinly 4. Heat a non stick frying pan with no oil till just about smoking , place the goats cheese on the hot pan and cook for 30 seconds or until it becomes crispy , turn over the goats cheese and take of the heat as the pan will continue to cook through the goats cheese why you dress your plate 5. Place watercress , beetroot & Asparagus in bowl , season with salt and pepper , squeeze half a lemon and your olive oil over the salad and mix together till nicely dressed , Place your salad on the plate and put your warm goats cheese on top

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When in Spain , keep it fresh and in season

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New dish made up , Land & Sea

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Cooking time ! New made up dish for St Patrick's Day on the way

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Www.benjaminpatterson.ie Website nearly complete , will have a lot of recipes up on this soon

Just getting started off on here !

Benjamin Patterson

Benjamin Patterson

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