Book Now
Arrival Date:
Number of nights:
Book Now
Arrival date:
Nights:

St. Patrick's Day recipes

Restaurants & Bars

St. Patrick's Day recipes from The Merrion!

Executive Chef Ed Cooney and Head Pastry Chef Paul Kelly share their St Patrick’s Day recipes so you can create your own festive feast on March 17th!

Click here to find out more on what's cooking at The Merrion this St. Patrick's Day!

 

The Merrion Irish Stew (serves 4)

Traditional Ingredients for Irish Stew:
50g Lamb Neck
10g Chopped Flat Parsley
40g Cooked diced leek
50g Cooked diced potato
40g Cooked diced carrot
250ml chicken stock and 250ml cooking liquor from lamb shoulder (see below under Tian of Lamb Shoulder)

Slow braise the lamb neck for 60 mins and cool.

Reheat the cooking liquor. Add the diced vegetables, potato, refreshed lamb neck and parsley and bring to the boil. Taste and season the broth.

Tian of Lamb Shoulder:
500g Lamb shoulder (diced)
2 liters Chicken stock
4 Large potatoes (peeled)

Method:
Cover and simmer the Lamb with chicken stock until tender, usually about 2 hours.

With a 5cm round cutter, cut out 2 large cylinders of potato. Cut cylinders into 6 slices of about 3mm wide and steam until soft, usually about 5 mins.

When Lamb is soft and flaking, drain and keep stock for the sauce (see above under traditional ingredients).
Crush the lamb with a fork and add seasoning to taste.

In the cutter place a slice of potato at the bottom followed by flaked lamb shoulder and layer using 3 slices per portion until filled to the top, press down to firm up.

Set aside and keep warm.

***

Rack of Lamb (4 Cutlets):
Method:
Heat a frying pan until hot. Add one tablespoon of oil. Add the rack and fry for 2 minutes each side.
Place in the oven for 8 minutes.

***

To Serve:
Place the tian in a large bowl at 12 o’clock, removing round cutter carefully so it retains its shape.  Divide the traditional stew over the 4 bowls.  Divide the cutlets from the rack of lamb, place the cutlet in the center and garnish with some parsley.  
 

 

 

Seared Fillet of Irish Salmon with King Scallops (4 portions)

Ingredients:
4 x 180g Salmon Fillet
8 x King Scallops
800mls Fish Veloute
50g Diced Potato
200g Blanched Spinach
16 x Peeled Baby Carrots
10g Irish Butter
20ml Parsley Oil

Method:
Sear the salmon fillets for 60 seconds, starting skin side down.  The place in the over at 180 degrees for 5 minutes.

Sear the King Scallops – 10 seconds each side.

Prepare the fish veloute and stir in the blanched spinach.  Blend the ingredients together and pass through a fine sieve.

Blanch the carrots and diced potato.  The heat a frying pan adding the butter and toss the carrots and potato into the butter.

Serve as per the instructions in the video!

 

The Chocolate Garden of Ireland

Chocolate Ball filled with Chocolate Cremeux, Lemon Cream, Breton Biscuit and Salted Caramel Ice Cream.

Dark Green Chocolate Ball:
500g Merrion Dark Chocolate (68% Cocoa)
100g Cocoa Butter (melted)
5g Green Chlorophyll

Heat the dark chocolate to 34 degrees and leave aside for 5-10minutes.  Mix your melted cocoa butter with the green colouring and using a brush, coat the inside of your selected chocolate mould.  When this sets, coat the mould with two layers of your melted dark chocolate – trim the excess with a knife and place in the refrigerator for 1 hour.  Once fully cooled, simply pop the chocolate shell out of the mould.

(Note:  Moulds can be purchased online from Home Chocolate Factory).

Chocolate Sauce:
250g Caster Sugar
350gr Water
750g Dark Merrion Chocolate

Boil sugar and water and add chocolate. Bring back to boil and sieve into a bowl. Place in the refrigerator to chill.

Chocolate Cremeux:
533g Milk Chocolate
250g Milk
250g Cream
50g Sugar
100g Egg Yolks

Chop the chocolate into dime-sized pieces and place in a medium sized mixing bowl.

Next you create a Crème Anglaise by: Combining the milk, cream and sugar in a medium saucepan. Bring this mixture to 65°C.  In a separate bowl take your egg yolks.  Slowly and in stages add the warm cream mixture to the egg yolks, whisking constantly. Then heat the mixture to 85°C, whisking constantly.  Strain the anglaise through a fine mesh chinois into a clean mixing bowl. Cool by placing the mixture over ice cubes. Stir the mixture for 10-15 seconds to stop the mixture cooking immediately.

Working quickly to avoid cooling the anglaise too much, pour 533g of it on top of the chocolate so as to melt it. Discard the extra anglaise or reserve for another use. Let the mixture sit for 1 minute. Using a rubber spatula, homogenize the mix, starting by stirring in small circles in the middle of the bowl and slowly incorporating the cream on the outside. Alternatively, one could use a hand-held blender taking care not to incorporate excess air.

Lemon Cream:
600ml cream
250g Caster Sugar
5 lemons, Juice and Zest

Bring the cream to boiling point in a heavy-based saucepan. Immediately reduce the heat until it is simmering.

Add the sugar, stir well, then continue to simmer for 2-3 minutes, stirring regularly until the mixture has thickened and the sugar has dissolved.

Add the lemon juice and zest and continue to simmer for 30 seconds, stirring continuously. Remove from the heat and set aside to cool slightly for 10 minutes.

Breton Biscuit:
200g Plain Flour, plus extra for rolling
1 tsp Fine Sea Salt
1½ tsp Baking Powder
125g Unsalted Butter, softened to room temperature, plus extra for greasing
125g Caster Sugar
1 large Sprig Thyme, leaves stripped
3 egg Yolks
 
To make the pastry, sift the flour, salt and baking powder into a large bowl. Rub in the butter until it is the texture of breadcrumbs, then mix in the sugar and thyme leaves. Make a well in the centre. Beat the egg yolks together, then stir into the mixture with a table knife until it forms soft clumps. Using your fingers, draw the pastry together into a rough dough. Turn out onto a lightly floured work surface and knead into a smooth ball. Cover with cling film and chill for at least 30 mins.

Remove from refrigerator and roll thinly.  Cut into small discs, place on a baking tray and bake in the over at 170 for 12 minutes or until golden brown.

Salted Caramel Ice Cream:
170g Caster Sugar
225ml Double Cream
150ml Semi-Skimmed Milk
4 Egg Yolks
½ tsp Maldon Sea Salt

Place a pan on a stove to heat. Once hot, put 140g of the caster sugar into the pan. Heat, shaking the pan occasionally until the sugar melts to a caramel colour.
Add the double cream and bring to the boil, then finally add the milk.
Meanwhile, in a separate bowl beat the egg yolks and remaining caster sugar until pale and mousse-like (this is called a sabayon).
Pour the hot caramel on to the sabayon and whisk well, then sieve and chill it.
Add the salt to the chilled mixture and churn in an ice cream machine.
Freeze in a plastic box with a lid.

Assembly:
Place one half of a chocolate shell onto plate and secure with melted chocolate.  Fill 1/3 of the shell with piped Cremeux, then pipe the lemon cream on top, then place Breton biscuit on top.  Place a small scoop of the ice-cream onto the biscuit and place a second chocolate shell on top to complete ball shape.  

Heat sauce to 40 degrees and pour onto ball when serving.
 





 

Baked ‘Irish’ Soufflé

Lemon Sorbet:
200g Caster Sugar
300ml Water
300ml Lemon Juice, strained
3 tbsp Lemon Vodka

Place the caster sugar and the water in a saucepan and over medium-low heat.  Heat the pan gently until the sugar has completely dissolved.  Then bring to boil steadily for 5 minutes (without stirring), or until the solution has attained the consistency of a thin syrup. Leave to cool, then stir in the lemon and the lemon vodka.

Pour the lemon mixture into an ice cream maker. Alternatively, poor the lemon mixture into a shallow container and freeze.  After 1 hour beat with an electric mixer until smooth, then return to the freezer. Repeat this process twice to produce a smooth, fine-textured sorbet, then leave to freeze until very firm. Serve in scoops.

Decoration Gel: (to create the green and orange stripes)
Neutral Gel
Orange concentrate
Lime concentrate

Mix the orange concentrate to the gel, using enough to achieve a deep orange colour.  Repeat using the lime concentrate.  Place both mixtures into separate piping bags and pipe stripes onto the sides of the soufflé moulds.

Soufflé:
400g Lemon Puree
30g Cornflour
400g Egg Whites
120g Caster Sugar
 
Heat the cornflour and puree in a saucepan until it is a thick mixture.

Beat the egg whites and sugar to stiff peaks, the fold into the puree base.  Pipe into prepared moulds.

Bake at 170 for 8-10 minutes.

Sauce Anglaise:
250g Milk
250g Cream
50g Caster Sugar
100g Egg Yolks

Prepare the crème anglaise. Combining the milk, cream and sugar in a medium saucepan. Bring this mixture to 65°C.  In a separate bowl take your egg yolks.  Slowly and in stages add the warm cream mixture to the egg yolks, whisking constantly. Then heat the mixture to 85°C, whisking constantly.  Strain the anglaise through a fine mesh chinois into a clean mixing bowl. Cool by placing the mixture over ice cubes. Stir the mixture for 10-15 seconds to stop the mixture cooking immediately.

Spiced Blackberries: (for decoration)
8 Plump Blackberries
Ground Cloves
Icing Sugar

Cut blackberries in half and sprinkle with icing sugar and ground cloves. Allow to macerate for 12 hours.

Assembly:
Bake the Soufflé for 8-10 minutes.  While this is cooking place spiced blackberries on plate, then place a scoop of the sorbet on top.   Fill a jug with the required amount of sauce Anglaise and place this jug onto plate.  When shuffle comes out of oven dust with icing sugar and place carefully on the serving plate. Serve immediately.

 

Connect WITH THE MERRION

Contact Us

Google Maps
353 1 603 0600

EMUSE NEWSLETTER