All posts tagged: starter recipe

Recipe – Mustard and coriander cured salmon by Wade Murphy, 1826 Adare

Published by

With the abundant smoked salmon at every social occasion over the festive season, it feels just about the right time to introduce it to the taste buds again. And this showstopper of a recipe from the exceptionally talented chef Wade Murphy from 1826 Adare is one hell of a way to serve it. Curing your own salmon might seem like a lot of work but it is so deliciously worth it. The key is to start with excellent salmon and treat it with some love and care. Mustard and Coriander Cured Clare Island Salmon -1826 Adare No. of portions: 4-6 Ingredients For the oil: This is best prepared 2 days in advance 2 carrots peeled and finely sliced 1 medium red onion finely sliced 1 stick celery finely sliced 1 teaspoon mustard seeds 1 teaspoon coriander seed ½ teaspoon juniper berries 2 bay leaves finely sliced 1 sprig fresh thyme vegetable oil/ olive oil Method Marry the half vegetable oil and half olive oil with half of the herbs, vegetable and spices. Leave in the …

Summer starter recipe: Seared Tuna Niçoise by Gareth Mullins

Published by

The Marker Hotel’s superbly talented Executive Chef Gareth Mullins shares this elegant starter recipe which is perfect for a Summer dinner party. Seared Tuna Niçoise with Lusk Apple Balsamic and Quail Egg This recipe will serve four people as a starter Preparation time: 1 hour Ingredients 400g tuna For the salad 100g Green beans (topped and tailed) 4 x quail eggs 2 x plum tomatoes (sliced into 8 wedges) 50g pitted black olives 1 x shallot finely sliced 4 x anchovies 200g small new potatoes cooked and sliced Chopped Parsley   Garlic mayonnaise Lusk apple balsamic Olive oil     Cook the potatoes in boiling water until soft. Top and tail the green beans, place in boiling salted water for 2 minutes and refresh in iced water. Drop the quail eggs into boiling water for 3 minutes and refresh in iced water until chilled.   To cook the tuna, take from the fridge half hour before cooking allowing the fish to come to room temperature. Put a medium pan on the stove and heat until …