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Contemporary Irish recipes

You'll still find traditional country-style cooking in Ireland's pubs, but also tasty changes.

By JANET K. KEELER
Published March 15, 2006

Arugula, Roasted Beets and Goat Cheese Salad with Whole-Grain Mustard Vinaigrette

Vinaigrette:

1 tablespoon whole-grain mustard

1 tablespoon Dijon mustard

1 teaspoon honey

1 tablespoon white wine vinegar

½ cup extra-virgin olive oil

Salt and freshly ground pepper to taste

Salad:

2 pounds small beets, washed

¼ cup extra-virgin olive oil

1 teaspoon sea salt

Freshly ground black pepper

1 11-ounce log of goat cheese, preferably Irish, cut into 8 rounds

1 cup walnuts, ground in a food processor

1 cup white bread crumbs

2 large egg yolks, mixed with 2 tablespoons water

Canola oil for frying

1 large bunch arugula

2 ounces mixed salad greens

²/₃ cup walnuts, toasted (see note)

To make vinaigrette: In a small bowl, whisk together all the ingredients until well blended. Set aside.

To start the salad: Preheat the oven to 400 degrees. Place beets in a baking dish, drizzle with the olive oil and sprinkle with sea salt and pepper. Toss to coat. Cover with foil and roast for 60 to 70 minutes, or until the beets are tender when pierced with a skewer. Remove from the oven, uncover and let cool. When cool enough to handle, rub off the skins and trim the roots. Cut into ¹/₄-inch-thick slices and cut the slices in half. Transfer the beets to a large bowl and toss with 2 to 3 tablespoons of the vinaigrette to coat. (Beets can be roasted in advance, refrigerated and then brought to room temperature for salad.)

Shape each round of cheese so it is ½-inch thick. In a medium bowl, combine the ground nuts and bread crumbs. Put the egg wash in a small bowl. Dip each cheese round into the egg wash, then dredge in the bread-crumb mixture, gently pressing on the crumbs and nuts to coat thoroughly. Place the rounds on a baking sheet and refrigerate for 30 minutes.

Heat 2 inches of the oil in a large skillet until very hot. Working in batches, cook the cheese for about 1 minute on each side, or until crisp and golden. With a slotted spoon, transfer the cheese to paper towels to drain.

To compose the salads: Divide the mixed greens among 4 salad plates. Arrange the beets over the greens and top each serving with 2 rounds of cheese. Drizzle with the remaining vinaigrette and sprinkle with the walnuts.

Note: To toast the walnuts, preheat the oven to 350 degrees. Spread the walnuts out on a baking sheet and toast for 10 to 15 minutes, or until browned.

Source: "The Irish Pub Cookbook" by Margaret M. Johnson (Chronicle Books, 2006)

Green Tomato Tarte Tatin

¼ cup extra-virgin olive oil

2 tablespoons light brown sugar

6 medium green tomatoes, cut in half

Salt and freshly ground pepper to taste

1 sheet frozen puff pastry, left at room temperature for 30 minutes

1 egg beaten with 1 tablespoon water

2 to 3 tablespoons minced fresh basil, plus whole basil leaves for garnish

Grated Parmesan for sprinkling on tart

Mixed green salad for serving (optional)

In a 10-inch-round ovenproof skillet, heat the oil over medium-high heat. Stir in the brown sugar. Season the tomatoes with salt and pepper and place them, cut side down, in the skillet. Fry, without turning, for 4 to 5 minutes, or until caramelized. To stop the cooking process, remove the skillet from the heat and place in a large pan filled with enough ice water to come halfway up the skies of the skillet.

Unfold the pastry on a lightly floured surface. Roll into a circle 12 inches in diameter. Place the pastry over the tomatoes, tucking it around the edge of the pan. Refrigerate for 20 minutes.

Preheat the oven to 425 degrees. Brush the pastry with the egg mixture and bake the tart for 15 to 20 minutes, or until the pastry is puffed and golden. Place a rimmed serving plate over the pan. With pot holders to protect your hands, invert the tart onto the plate and remove the skillet. Sprinkle the tomatoes with the minced basil and cheese. Let the tart rest for 5 minutes.

To serve, cut the tart into slices and garnish with the basil leaves. Serve warm or cold with a mixed green salad, if desired.

Source: "The Irish Pub Cookbook'' by Margaret M. Johnson (Chronicle Books, 2006)

[Last modified March 15, 2006, 13:22:49]