Cahernane Creations: Signature Dishes from Cahernane House Hotel!
Prepare to tantalize your taste buds and embark on a culinary adventure like no other as we delve into the world of Cahernane House Hotel’s finest creations. Nestled amidst the lush landscapes of Ireland, Cahernane House Hotel is renowned for its commitment to culinary excellence and unwavering dedication to crafting unforgettable dining experiences.
In this edition, we invite you to savor the essence of our culinary mastery with one of our most celebrated dishes: Smoked Gubeen Ravioli, Mushroom Consommé, and Pickled Shimeji. Each component meticulously crafted to perfection, these signature elements come together to create a symphony of flavors that will leave you craving more.
Smoked Gubeen Ravioli, Mushroom Consommé, Pickled Shimeji
(This recipe will make 15 portions)
Saffron Water:
1g Saffron
100g Water
Boil & Cool
Pasta:
250g OO Flour
54g Egg Yolk
48g Whole Egg
12g Saffron Water
4g Salt
20g Olive Oil
Method:
Beat egg yolk, whole egg and saffron water.
Add all ingredients to the robot coupe and blend until it resembles breadcrumbs.
Remove and knead until smooth, 10- 15 minutes.
Wrap and rest in fridge overnight.
Smoked Gubeen Custard:
325g Grated Smoked Gubbeen
5 Eggs
25g Cream
25g Butter
Put all ingredients in the thermomix. Heat on 80C on speed 3 until the custard reaches 76C. Pass and chill over ice.
Place in piping bag once cool.
Pickled Shimeji:
500g Chardonnay Vinegar
500g Water
550g Sugar
1 Red chilli sliced
5 Black Peppercorns
3 Star Anise
2 Bay leaves
Boil pickle for 3 minutes. Pour over the Shimeji Mushrooms, cover and allow to cool to room temperature. Vacuum Pac and store for 2 days before use.
Mushroom Consommé:
200g Cep Trim
200g Dried Ceps
100g Madeira
4 Cloves minced garlic
5 sprigs thyme
6 sliced shallots
1.9l Brown Chicken Stock
5 Egg Whites at soft peaks
Sweat off Shallots, garlic and cep trims on a medium heat without getting any colour. Add dried Ceps, turn up heat and add the madeira. Deglaze and reduce to a glace. Add the thyme and Chicken stock. Bring to a boil, skim and simmer for one hour. Adjust seasoning, pass and cool.
To Clarify, add the whipped egg whites to the stock and bring to a simmer. Once the egg whites have coagulated and formed a ‘raft’, pass the clear stock through 2 layers of muslin cloth.
To Assemble:
Cook the Ravioli in salted boiling water for 4 minutes. While the pasta is cooking heat the consommé and dress the garnishes.
Drain the pasta, glaze with beurre monte and smoked sea salt. Place the ravioli in the centre of the bowl.
Place the pickled mushrooms, raw cep and chervil leaves around the ravioli. Pour the consommé tableside to serve.
Top Tip:
Bring the pasta to room temperature before rolling it.
