{"id":196990,"date":"2025-11-24T03:43:19","date_gmt":"2025-11-24T03:43:19","guid":{"rendered":"https:\/\/www.europesays.com\/ie\/196990\/"},"modified":"2025-11-24T03:43:19","modified_gmt":"2025-11-24T03:43:19","slug":"alternative-showstopper-dishes-for-the-thanksgiving-or-christmas-table-the-irish-times","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/ie\/196990\/","title":{"rendered":"alternative showstopper dishes for the Thanksgiving or Christmas table \u2013 The Irish Times"},"content":{"rendered":"<p class=\"c-paragraph paywall \">As turkey farmers around the country grapple with the stress and potential monetary hit surrounding the spread of bird flu, supply uncertainty is also creeping into festive menus \u2013 is it really <a href=\"https:\/\/www.irishtimes.com\/tags\/christmas\/\" target=\"_self\" rel=\"nofollow noopener\" title=\"https:\/\/www.irishtimes.com\/tags\/christmas\/\">Christmas<\/a> if we can\u2019t rely on a gorgeous, golden bird resting at the centre of our tables? These five chefs would argue it most certainly can be, and who are we to disagree? Here, they offer up suggestions from  their most beloved dishes to help get us through the coming celebrations, and there isn\u2019t a hint of turkey in sight.<\/p>\n<p>Barry SunChef patron, Volpe Nera, Blackrock, Co Dublin<img decoding=\"async\" data-chromatic=\"ignore\" alt=\"\" class=\"c-image\" loading=\"lazy\" src=\"https:\/\/www.europesays.com\/ie\/wp-content\/uploads\/2025\/11\/7QUTGDQOLFE7ZE7MFNYCF4PQR4.jpg\"   width=\"800\" height=\"450\"\/><\/p>\n<p class=\"c-paragraph paywall \">I grew up in China, where we didn\u2019t celebrate Christmas, so I haven\u2019t got the same Christmas traditions that most people in this country would have. However, we always use it as an excuse to<\/p>\n<p class=\"c-paragraph paywall \"> get together and celebrate with friends, and for many years now we have hosted this celebration in our house. We have about 15 people \u2013 friends and family \u2013 for a big meal on Christmas Day, for which I do all the cooking. <\/p>\n<p class=\"c-paragraph paywall \">I put lots of dishes filled with food on the table and let everyone help themselves. A lot of what I cook on Christmas Day is dictated by my family and the food that they love to eat. I cook a c\u00f4te de boeuf every year as it\u2019s always a huge hit, in particular with my 10-year-old daughter who would eat it all herself if allowed. I cook plenty of sides with it, both vegetables and potatoes. I definitely take a more relaxed approach at home than in the restaurant. My wife demands that I do her favourite \u2013 a butternut squash risotto; I don\u2019t have a choice in the matter. <\/p>\n<p class=\"c-paragraph paywall \">My son is a big fan of fish and seafood, so there will have to be some prawns and a fillet of fish or two for him. <\/p>\n<p class=\"c-paragraph paywall \">We don\u2019t really have desserts \u2013 I just put a selection of cheeses on the table and everyone helps themselves. <\/p>\n<p class=\"c-paragraph paywall \">Barry Sun\u2019s non-turkey recommendations are: roasted butternut squash risotto with sage and taleggio, and c\u00f4te de boeuf.<\/p>\n<p><b>Roasted butternut squash risotto with sage and taleggio (serves 4)<\/b><img decoding=\"async\" data-chromatic=\"ignore\" alt=\"Roasted butternut squash risotto from Barry Sun, Volpe Nera, Blackrock, Co Dublin \" class=\"c-image\" loading=\"lazy\" src=\"https:\/\/www.europesays.com\/ie\/wp-content\/uploads\/2025\/11\/Y4II6GRE6VHEJAJBXLXDUUGEAE.jpg\"   width=\"800\" height=\"533\"\/>Roasted butternut squash risotto from Barry Sun, Volpe Nera, Blackrock, Co Dublin  <b>Ingredients <\/b><\/p>\n<ul class=\"c-unordered-list paywall\">\n<li class=\"c-list-item paywall\">300g  carnaroli rice<\/li>\n<li class=\"c-list-item paywall\">100g white onion, finely chopped<\/li>\n<li class=\"c-list-item paywall\">50g Parmesan cheese <\/li>\n<li class=\"c-list-item paywall\">80g butter <\/li>\n<li class=\"c-list-item paywall\">2 butternut squashes<\/li>\n<li class=\"c-list-item paywall\">1.2l  vegetable stock<\/li>\n<li class=\"c-list-item paywall\">80ml  white wine <\/li>\n<li class=\"c-list-item paywall\">80g  good olive oil<\/li>\n<li class=\"c-list-item paywall\">20 sage leaves<\/li>\n<li class=\"c-list-item paywall\">80g taleggio cheese, cut into 1cm cubes<\/li>\n<li class=\"c-list-item paywall\">Salt<\/li>\n<\/ul>\n<p>Method<\/p>\n<ol class=\"c-ordered-list paywall\">\n<li class=\"c-list-item paywall\">Preheat your oven to 150\u00b0C. <\/li>\n<li class=\"c-list-item paywall\">Next you need to use a good vegetable peeler or knife to take the skin off the squash. Be careful as this can be slippy. Then cut it in half, take the seeds out and chop it into 2cm cubes.<\/li>\n<li class=\"c-list-item paywall\">Roast in the oven with salt, half of the olive oil, half of the butter and the sage leaves for about 25 to 35 minutes, until the squash is soft. Use a knife to check. Keep a few of the sage leaves and cubes of butternut squash for the garnish.<\/li>\n<li class=\"c-list-item paywall\">Mash the rest of the leaves and squash with a fork and keep warm.<\/li>\n<li class=\"c-list-item paywall\">Bring your vegetable stock to the boil and then simmer to keep it hot.<\/li>\n<li class=\"c-list-item paywall\">Heat the rest of the olive oil in a large pan and saut\u00e9 the onion over a low heat for about 10 to 15 minutes until soft and translucent.<\/li>\n<li class=\"c-list-item paywall\">Turn up the heat and add your rice, lightly toasting for about 1 to 2 minutes, making sure to turn often to avoid burning it.<\/li>\n<li class=\"c-list-item paywall\">Add the white wine and stir immediately to prevent  the rice from sticking.<\/li>\n<li class=\"c-list-item paywall\">As soon as the wine has completely evaporated, add the mashed squash and mix well.<\/li>\n<li class=\"c-list-item paywall\">Gradually add the  hot vegetable stock one ladle at a time  until it has all been absorbed  and the rice is cooked. It should take about 20 minutes. <\/li>\n<li class=\"c-list-item paywall\">Turn off the heat, then add the rest of the butter and  your finely grated Parmesan cheese. Make sure to season well with salt and pepper. <\/li>\n<li class=\"c-list-item paywall\">Finely chop the leftover sage leaves and mix in carefully.<\/li>\n<li class=\"c-list-item paywall\">Serve on a flat plate,  garnish with a couple of squash cubes and taleggio cheese, and  enjoy!<\/li>\n<\/ol>\n<p>C\u00f4te de boeuf<img decoding=\"async\" data-chromatic=\"ignore\" alt=\"C&#xF4;te de boeuf from Barry Sun, Volpe Nera, Blackrock, Co Dublin \" class=\"c-image\" loading=\"lazy\" src=\"https:\/\/www.europesays.com\/ie\/wp-content\/uploads\/2025\/11\/ZJWVZFI5CJC7HACVN4SS3SWBMQ.jpg\"   width=\"800\" height=\"533\"\/>C\u00f4te de boeuf from Barry Sun, Volpe Nera, Blackrock, Co Dublin  Ingredients<\/p>\n<ul class=\"c-unordered-list paywall\">\n<li class=\"c-list-item paywall\">1 large c\u00f4te de boeuf (1.2\u20131.5kg), bone in<\/li>\n<li class=\"c-list-item paywall\">Sea salt and black pepper<\/li>\n<li class=\"c-list-item paywall\">100g oil (eg, sunflower)<\/li>\n<li class=\"c-list-item paywall\">100g butter<\/li>\n<li class=\"c-list-item paywall\">2 garlic cloves<\/li>\n<li class=\"c-list-item paywall\">Crushed sprigs of thyme<\/li>\n<li class=\"c-list-item paywall\">Sprig rosemary<\/li>\n<\/ul>\n<p>Method<\/p>\n<ol class=\"c-ordered-list paywall\">\n<li class=\"c-list-item paywall\">Bring to room temperature: Take the c\u00f4te de boeuf out of the fridge 1\u20132 hours before cooking. This ensures even roasting.<\/li>\n<li class=\"c-list-item paywall\">Season generously: Rub the beef with salt and pepper on all sides.<\/li>\n<li class=\"c-list-item paywall\"> Sear: Heat a large ovenproof pan until very hot. Add the oil and sear the beef for 2\u20133 minutes per side until deeply browned.<\/li>\n<li class=\"c-list-item paywall\">Add flavour: Lower the heat slightly; add the butter, garlic and herbs. Baste the beef for a minute as the butter foams.<\/li>\n<li class=\"c-list-item paywall\">Roast: Transfer the pan to a preheated oven at 180\u00b0C (roast for around 25\u201330 minutes for medium-rare, internal temperature about 50\u201352\u00b0C), or longer if preferred.<\/li>\n<li class=\"c-list-item paywall\">Rest: Remove and let rest, loosely covered with foil, for at least 26 minutes before carving.<\/li>\n<li class=\"c-list-item paywall\">Serve: Slice thickly across the grain and serve with the resting juices poured over. <\/li>\n<\/ol>\n<p>Tips<\/p>\n<ul class=\"c-unordered-list paywall\">\n<li class=\"c-list-item paywall\">The meat needs time to relax so the juices redistribute; leaving time to rest makes all the difference.<\/li>\n<li class=\"c-list-item paywall\">Finish the roast with a knob of butter mixed with Dijon mustard and herbs during resting.<\/li>\n<li class=\"c-list-item paywall\">Serve with red wine and shallot jus and roast potatoes.<\/li>\n<\/ul>\n<p>Seamus CommonsHead chef, Knockranny House Hotel, Westport, Co Mayo<img decoding=\"async\" data-chromatic=\"ignore\" alt=\"\" class=\"c-image\" loading=\"lazy\" src=\"https:\/\/www.europesays.com\/ie\/wp-content\/uploads\/2025\/11\/LKQFZZRKWFFM3PUPDAH3IBMP5I.jpg\"   width=\"800\" height=\"450\"\/><\/p>\n<p class=\"c-paragraph paywall \">Every year, I cook for 14 of my family who are all delighted to see something different on the menu, especially my teenage son, who loves venison.<\/p>\n<p class=\"c-paragraph paywall \">I started off serving melon and thinly sliced venison \u2013 our version of Parma ham and melon \u2013 which was a great crowd-pleaser in the Commons household. We then moved on to a lightly smoked venison as a starter, which I cured in gin and juniper berries and topped with a cranberry and hazelnut crumble. Now, for the main course, everyone is delighted to see the venison replace turkey. The big thing is that venison is wild, which gives it such a unique and herby flavour. Often you can taste the heather, unlike traditional turkey which can ultimately be very bland \u2013 hence all the sides that accompany it to maximise the flavour. Cooking venison is also a different concept. Work-wise, venison is easier to cook. Unlike turkey, where you have to cook it at a high temperature, then lower it and  start the basting process, venison can be cooked on the pan exactly the way you like it, avoiding overcooking. Not only that, venison is the healthier option with a lower fat content.<\/p>\n<p class=\"c-paragraph paywall \">Sika deer is excellent; flavour-wise it really stands out, so if you can get your hands on that you\u2019re in luck. Your butcher might be able to arrange some for you.<\/p>\n<p>Wild loin of Irish venison, pear and vanilla puree, truffled cabbage,smoked bacon, potato and chestnut fondant, chocolate and Port syrup<img decoding=\"async\" data-chromatic=\"ignore\" alt=\"Wild loin of Irish venison, pear and vanilla puree, truffled cabbage,&#10;smoked bacon, potato and chestnut fondant, chocolate and Port syrup from Seamus Commons, Knockranny House Hotel\" class=\"c-image\" loading=\"lazy\" src=\"https:\/\/www.europesays.com\/ie\/wp-content\/uploads\/2025\/11\/IY2DYHUCCBFIJG2PBOLWWJE7KM.jpg\"   width=\"800\" height=\"567\"\/>Wild loin of Irish venison, pear and vanilla puree, truffled cabbage,<br \/>\nsmoked bacon, potato and chestnut fondant, chocolate and Port syrup from Seamus Commons, Knockranny House Hotel Ingredients<\/p>\n<ul class=\"c-unordered-list paywall\">\n<li class=\"c-list-item paywall\">Venison (allow 120g per potion)<\/li>\n<li class=\"c-list-item paywall\">1 tbsp oil<\/li>\n<li class=\"c-list-item paywall\">1 sprig rosemary<\/li>\n<li class=\"c-list-item paywall\">2 juniper berries (cracked)<\/li>\n<li class=\"c-list-item paywall\">2 tbsp gin<\/li>\n<li class=\"c-list-item paywall\">Salt<\/li>\n<\/ul>\n<p>Method<\/p>\n<p class=\"c-paragraph paywall \">Place venison, cracked juniper berries and rosemary in a bag and leave overnight. Remove from the bag and season. Seal off the venison in a hot pan until golden brown, add the gin and flamb\u00e9. Place in preheated oven for eight minutes (medium). Remove from the oven and cover with tin foil. Allow to rest for three minutes<\/p>\n<p>For the pear and vanilla pur\u00e9e<\/p>\n<ul class=\"c-unordered-list paywall\">\n<li class=\"c-list-item paywall\">2 pears (peeled, core removed and chopped)<\/li>\n<li class=\"c-list-item paywall\">1 vanilla pod (split lengthways and seeds removed)<\/li>\n<\/ul>\n<p>Method<\/p>\n<p class=\"c-paragraph paywall \">Place the pears and the vanilla seeds and pod in a pot and cover with a lid. Cook slowly on a low heat until soft. Remove the vanilla pod. Place in a blender and blitz until smooth. Set aside and keep warm<\/p>\n<p>For the cabbage balls <\/p>\n<ul class=\"c-unordered-list paywall\">\n<li class=\"c-list-item paywall\">\u00bd head cabbage (washed and finely chopped)<\/li>\n<li class=\"c-list-item paywall\">1 shallot (chopped)<\/li>\n<li class=\"c-list-item paywall\">4 outer leaves from cabbage (pre-blanched)<\/li>\n<li class=\"c-list-item paywall\">20g smoked bacon<\/li>\n<li class=\"c-list-item paywall\">1 sprig thyme<\/li>\n<li class=\"c-list-item paywall\">10g butter<\/li>\n<li class=\"c-list-item paywall\">1 tsp truffle oil<\/li>\n<\/ul>\n<p>Method<\/p>\n<p class=\"c-paragraph paywall \">In a warm pot, melt the butter until lightly foaming. Add the shallot and thyme. Sweat until soft and translucent. Add the cabbage and cook until tender. Season with salt and add the truffle oil. Form into a ball shape and wrap in the outer leaves, then wrap the ball in cling film. Set aside. When reheating,  place  in boiling water for three minutes. Remove the cling film and place on the plate. (The cabbage ball can be cooked in advance and kept in the fridge.)<\/p>\n<p>For the potato, smoked bacon and chestnut fondant<\/p>\n<ul class=\"c-unordered-list paywall\">\n<li class=\"c-list-item paywall\">2 large baking potatoes (peeled)<\/li>\n<li class=\"c-list-item paywall\">50g peeled chestnuts<\/li>\n<li class=\"c-list-item paywall\">1 banana shallot<\/li>\n<li class=\"c-list-item paywall\">40g smoked bacon (diced)<\/li>\n<li class=\"c-list-item paywall\">1 sprig thyme<\/li>\n<li class=\"c-list-item paywall\">10g butter<\/li>\n<li class=\"c-list-item paywall\">20ml cream<\/li>\n<li class=\"c-list-item paywall\">250g duck fat<\/li>\n<\/ul>\n<p>Method<\/p>\n<ol class=\"c-ordered-list paywall\">\n<li class=\"c-list-item paywall\">Sweat off the thyme, smoked bacon and shallot in butter; do not allow any browning. Add the chestnuts and the cream. Bring to a simmer and then pur\u00e9e in a food processor until smooth. Place in a disposable piping bag and set aside.<\/li>\n<li class=\"c-list-item paywall\">Cut the potato into rings using a 2-inch diameter scone cutter. Remove the centre of the fondant with a melon baller. Seal on all sides until golden in a hot pan.<\/li>\n<li class=\"c-list-item paywall\">Confit the potato in duck fat with some thyme, garlic and salt. When three-quarters cooked, remove from the duck fat. <\/li>\n<li class=\"c-list-item paywall\">Pipe the chestnut filling into hole in centre and finish cooking in the oven. (The filling for the fondant can be made in advance and kept in the fridge.)<\/li>\n<\/ol>\n<p>Chocolate and port syrup (jus) <\/p>\n<ul class=\"c-unordered-list paywall\">\n<li class=\"c-list-item paywall\">100ml port<\/li>\n<li class=\"c-list-item paywall\">\u00bc orange zest<\/li>\n<li class=\"c-list-item paywall\">Sprig thyme<\/li>\n<li class=\"c-list-item paywall\">1 bay leaf<\/li>\n<li class=\"c-list-item paywall\">50ml game stock<\/li>\n<li class=\"c-list-item paywall\">2oz 70% cocoa chocolate <\/li>\n<li class=\"c-list-item paywall\">1 tsp brown sugar<\/li>\n<li class=\"c-list-item paywall\">1 tsp orange balsamic vinegar<\/li>\n<\/ul>\n<ol class=\"c-ordered-list paywall\">\n<li class=\"c-list-item paywall\">Place the port, orange zest, thyme and bay leaf in a pot and reduce until the consistency of a thick glaze. <\/li>\n<li class=\"c-list-item paywall\">Add the game stock and sugar reduce by a third and add the balsamic vinegar.<\/li>\n<\/ol>\n<p>To assemble the dish<\/p>\n<ol class=\"c-ordered-list paywall\">\n<li class=\"c-list-item paywall\">Place the cabbage ball and the potato fondant on a warm plate. Run a line of the pear and vanilla pur\u00e9e to one side. <\/li>\n<li class=\"c-list-item paywall\">Carve the venison and place on the pur\u00e9e. <\/li>\n<li class=\"c-list-item paywall\">Pour over jus<\/li>\n<\/ol>\n<p>Tip<\/p>\n<ul class=\"c-unordered-list paywall\">\n<li class=\"c-list-item paywall\">The cabbage ball and the filling for the fondant can be done in advance and kept in the fridge.<\/li>\n<\/ul>\n<p>Paul DevoyExecutive head chef, Clontarf Castle, Dublin 3<img decoding=\"async\" data-chromatic=\"ignore\" alt=\"\" class=\"c-image\" loading=\"lazy\" src=\"https:\/\/www.europesays.com\/ie\/wp-content\/uploads\/2025\/11\/DNU6VKOTMFE6RLGEEFLLAGADAQ.jpg\"   width=\"800\" height=\"450\"\/><\/p>\n<p class=\"c-paragraph paywall \">We have never been a great house for the traditional Christmas Day turkey dinner. I always cook a very small turkey for visitors who call, but for our family dinner I will always try an alternative. Over the years, we have had goose, duck, beef Wellington and other dishes. This year, though, I decided to try stay away from the prime cuts and try some slow cooking. <\/p>\n<p class=\"c-paragraph paywall \">We have had a dish on in the restaurant \u2013 slow-cooked ribs \u2013 for the past few weeks and its moreish nature has inspired me to replicate it at home. Being a slow-cooking dish, it is easily prepared, can cook while I am at work, and when ready can be served with nearly all of the usual Christmas fare. It is fantastic with  roasted parsnips, creamy champ and jus made from the cooking liquor. Garnish it with a sneaky slice of honey-glazed local ham.<\/p>\n<p>Slow-cooked beef ribs (serves six)<img decoding=\"async\" data-chromatic=\"ignore\" alt=\"Slow-cooked beef short rib from executive head chef Paul Devoy, Clontarf Castle\" class=\"c-image\" loading=\"lazy\" src=\"https:\/\/www.europesays.com\/ie\/wp-content\/uploads\/2025\/11\/LMWAXIMHNZHKLI5WZFUSDFMXYI.jpg\"   width=\"800\" height=\"600\"\/>Slow-cooked beef short rib from executive head chef Paul Devoy, Clontarf Castle Ingredients<\/p>\n<ul class=\"c-unordered-list paywall\">\n<li class=\"c-list-item paywall\">2.5kg beef short ribs<\/li>\n<li class=\"c-list-item paywall\">2 medium onions, peeled and sliced into chunks<\/li>\n<li class=\"c-list-item paywall\">2 carrots, washed, peeled and sliced into chunks<\/li>\n<li class=\"c-list-item paywall\">4 sticks of celery, washed, peeled and sliced into chunks<\/li>\n<li class=\"c-list-item paywall\">1 bulb of garlic,  crushed<\/li>\n<li class=\"c-list-item paywall\">1 bouquet of robust herbs: thyme, rosemary, bay and flat parsley<\/li>\n<li class=\"c-list-item paywall\">4 tbsp  tomato pur\u00e9e<\/li>\n<li class=\"c-list-item paywall\">2 glasses  port wine<\/li>\n<li class=\"c-list-item paywall\">2 glasses  good red wine<\/li>\n<li class=\"c-list-item paywall\">1 litre  chicken stock<\/li>\n<li class=\"c-list-item paywall\">Salt and pepper to season<\/li>\n<\/ul>\n<p>Method<\/p>\n<ol class=\"c-ordered-list paywall\">\n<li class=\"c-list-item paywall\">Score the back of the short rib to release the film (membrane). Season the meat  with rock salt, preferably Maldon. Warm a pan over a medium heat and seal the ribs gently. Remove from the pan and set to one side.<\/li>\n<li class=\"c-list-item paywall\">Add the prepared vegetables to the pan and sear over a slightly higher heat. Season with a little salt to allow their sweetness to release. Pour the vegetables into a casserole dish or large deep baking tray. Place the ribs on top. Add the bouquet garni.<\/li>\n<li class=\"c-list-item paywall\">Return the pan to the heat. Add the tomato pur\u00e9e and allow to sear while stirring. Deglaze with the port and wine. Bring to the boil and allow to reduce slightly. Add the chicken stock and bring to the boil again. Pour over the beef ribs. Top with a little water until the ribs are just covered.<\/li>\n<li class=\"c-list-item paywall\">Cover with a lid or foil. Place in a preheated oven at 180\u00b0C for 20 minutes. Reduce the temperature to 140\u00b0C and slow-cook for 4-5 hours. Take out and check to see if they are tender.<\/li>\n<li class=\"c-list-item paywall\">If so, remove from the cooking liquids and allow to rest. Pass the cooking liquids through a sieve or stainer and press the vegetables to remove all juices. Reduce over a medium heat until desired consistency is reached. Season to taste.<\/li>\n<li class=\"c-list-item paywall\">Slice the ribs, sauce and serve with creamy mash and honey-roasted root vegetables or  classic Christmas Brussels sprouts, prepared by trimming then frying with butter, bacon lardons, chestnuts and a drizzle of cream.<\/li>\n<\/ol>\n<p>Daniel TaylorThe Shelbourne<img decoding=\"async\" data-chromatic=\"ignore\" alt=\"\" class=\"c-image\" loading=\"lazy\" src=\"https:\/\/www.europesays.com\/ie\/wp-content\/uploads\/2025\/11\/UPZUFSMLJBD7VKG2CDMCFIPNYI.jpg\"   width=\"800\" height=\"450\"\/><\/p>\n<p class=\"c-paragraph paywall \">Beef Wellington makes a spectacular main course for Christmas Day dinner \u2013 it\u2019s elegant, indulgent and guaranteed to impress. The golden, flaky pastry encasing tender beef fillet and rich mushrooms creates a show-stopping centrepiece that\u2019s as beautiful to look at as it is delicious to eat. It\u2019s perfect for serving a big crowd, slicing neatly to reveal its layers. Slicing it at the table offers a nice bit of theatre to guests too \u2013 it\u2019s always a wow moment when we serve it in The Shelbourne too. <\/p>\n<p class=\"c-paragraph paywall \">Paired with classic sides such as crispy roast potatoes and seasonal vegetables, beef Wellington brings both comfort and luxury to the festive table. It\u2019s a true crowd-pleaser that everyone in the family loves, making it a timeless favourite for a special Christmas feast.<\/p>\n<p>Beef Wellington<img decoding=\"async\" data-chromatic=\"ignore\" alt=\"Beef Wellington from Daniel Taylor of The Shelbourne\" class=\"c-image\" loading=\"lazy\" src=\"https:\/\/www.europesays.com\/ie\/wp-content\/uploads\/2025\/11\/W4J2R7NEBVGALK6NZVHECDM5XA.jpeg\"   width=\"800\" height=\"533\"\/>Beef Wellington from Daniel Taylor of The Shelbourne Ingredients<\/p>\n<ul class=\"c-unordered-list paywall\">\n<li class=\"c-list-item paywall\">1.5kg barrel of beef fillet (preferably Irish Black Angus beef)<\/li>\n<li class=\"c-list-item paywall\">Dijon mustard <\/li>\n<li class=\"c-list-item paywall\">1 roll of good-quality all-butter puff pastry<\/li>\n<li class=\"c-list-item paywall\">50g egg yolk for glazing<\/li>\n<li class=\"c-list-item paywall\">250g caul fat or sliced Parma ham<\/li>\n<\/ul>\n<p>For 2-3 savoury crepes<\/p>\n<ul class=\"c-unordered-list paywall\">\n<li class=\"c-list-item paywall\">150g plain flour, sieved<\/li>\n<li class=\"c-list-item paywall\">3 whole eggs, beaten<\/li>\n<li class=\"c-list-item paywall\">300g milk<\/li>\n<li class=\"c-list-item paywall\">salt to taste <\/li>\n<li class=\"c-list-item paywall\">1 tsp thyme leaves<\/li>\n<\/ul>\n<p>For mushroom duxelle<\/p>\n<ul class=\"c-unordered-list paywall\">\n<li class=\"c-list-item paywall\">3kg button mushrooms<\/li>\n<li class=\"c-list-item paywall\">2 banana shallots, finely chopped<\/li>\n<li class=\"c-list-item paywall\">2 cloves garlic, crushed<\/li>\n<li class=\"c-list-item paywall\">1 small glass Madeira<\/li>\n<\/ul>\n<p>Method<\/p>\n<ol class=\"c-ordered-list paywall\">\n<li class=\"c-list-item paywall\">Wash the mushrooms, blitz until coarse in texture. Sweat the shallots and garlic in a little olive oil until soft, add the mushrooms and cook. Add the Madeira and cook until the moisture has evaporated. Chill.<\/li>\n<li class=\"c-list-item paywall\">For the crepes, combine the milk and eggs in a bowl. In a separate bowl mix the flour, salt and thyme leaves. Slowly whisk the egg\/milk mixture into the flour, ensuring no lumps. Leave the mix to rest for 30 minutes. Heat a large non-stick pan, add a touch of oil, and enough mixture to cover the base of the pan to form a thin crepe. Cook for 10 seconds on each side, then chill.<\/li>\n<li class=\"c-list-item paywall\">For the beef, season  with salt, heat a large pan, add a splash of oil, seal the beef fillet around all sides until slightly golden, chill, once chilled, bruDijon mustard mustard.<\/li>\n<\/ol>\n<p>To assemble<\/p>\n<ol class=\"c-ordered-list paywall\">\n<li class=\"c-list-item paywall\">Line cling film horizontally on your workbench, creating three layers of cling film. Place  2-3 crepes slightly overlapping.<\/li>\n<li class=\"c-list-item paywall\">Layer the sliced Parma ham\/caul fat on to the crepe.<\/li>\n<li class=\"c-list-item paywall\">Spread a layer of the mushroom duxelle mixture on to the crepe, approx 0.5cm in depth.<\/li>\n<li class=\"c-list-item paywall\">Place the beef fillet in the centre, and roll it up into a barrel shape.<\/li>\n<li class=\"c-list-item paywall\">Leave to rest in the fridge, ideally overnight.<\/li>\n<li class=\"c-list-item paywall\">Roll out the pastry, egg wash all over; place beef in the centre and wrap in the pastry.<\/li>\n<li class=\"c-list-item paywall\">Egg wash the pastry, ideally twice for the perfect glaze, and finish with sea salt.<\/li>\n<li class=\"c-list-item paywall\">Leave to rest in the refrigerator for 1 hour.<\/li>\n<\/ol>\n<p>To cook<\/p>\n<ol class=\"c-ordered-list paywall\">\n<li class=\"c-list-item paywall\">Pre heat the oven to 210\u00b0C.<\/li>\n<li class=\"c-list-item paywall\">Remove the beef Wellington from the fridge.<\/li>\n<li class=\"c-list-item paywall\">Place on a baking tray lined with greaseproof paper.<\/li>\n<li class=\"c-list-item paywall\">Bake in the oven for 35-40 mins; remove from the oven. Leave to rest for 15 minutes before slicing.<\/li>\n<\/ol>\n<p>Tips<\/p>\n<ul class=\"c-unordered-list paywall\">\n<li class=\"c-list-item paywall\">The mushroom duxelle and crepes can be made the day before and refrigerated, also the sealing of the beef, to take the pressure off.<\/li>\n<li class=\"c-list-item paywall\">To avoid soggy pastry, ensure all of the moisture has  evaporated from the mushroom duxelle and the mix is dry.<\/li>\n<li class=\"c-list-item paywall\">When glazing in egg wash, glaze the pastry once, refrigerate for an hour, then follow with another layer of eggwash \u2013  a double egg wash ensures a very crisp, golden brown, shiny finish.<\/li>\n<li class=\"c-list-item paywall\">Leaving the beef Wellington to rest after cooking for a minimum of 20 minutes ensures the cooking is even, the meat is tender and the juices are retained within the meat.<\/li>\n<li class=\"c-list-item paywall\">Using Parma ham creates another layer to retain the juices, and adds a slight seasoning to the beef.<\/li>\n<li class=\"c-list-item paywall\">Make  the crepes as thin as possible.<\/li>\n<li class=\"c-list-item paywall\">Remove the beef Wellington from the fridge at least an hour before cooking, to ensure an even cooking.<\/li>\n<\/ul>\n<p>Dervilla O\u2019FlynnExecutive chef, Ballymaloe House Hotel <img decoding=\"async\" data-chromatic=\"ignore\" alt=\"\" class=\"c-image\" loading=\"lazy\" src=\"https:\/\/www.europesays.com\/ie\/wp-content\/uploads\/2025\/11\/MIWPHDLCDJH4LOHSJIMTLV3NAY.jpg\"   width=\"800\" height=\"450\"\/><\/p>\n<p class=\"c-paragraph paywall \">Christmas can be overwhelming with the amount of food and meat, so for me something like monkfish, which is light but has a meaty texture, is a really great alternative. Seasonal greens and those delicious buttery potatoes will complement it perfectly and leave you feeling very satisfied.  <\/p>\n<p class=\"c-paragraph paywall \">Buy the freshest monkfish you can find, or any other white fish such as  John Dory, halibut, hake, or cod \u2013 are all great options. Serve with cooked seasonal greens such as kale, chard or spinach, which all complement the dish beautifully. <\/p>\n<p>Roast monkfish with Grenoble butter and seasonal greens<img decoding=\"async\" data-chromatic=\"ignore\" alt=\"Dervilla O'Flynn's Ballymaloe roast monkfish with Grenoble butter and seasonal greens\" class=\"c-image\" loading=\"lazy\" src=\"https:\/\/www.europesays.com\/ie\/wp-content\/uploads\/2025\/11\/EGXKBLE4DNHQVNY5FII4TIYQDU.png\"   width=\"800\" height=\"800\"\/>Dervilla O&#8217;Flynn&#8217;s Ballymaloe roast monkfish with Grenoble butter and seasonal greens Ingredients<\/p>\n<ul class=\"c-unordered-list paywall\">\n<li class=\"c-list-item paywall\">4 x 200g portions  monkfish <\/li>\n<li class=\"c-list-item paywall\">Organic spinach leaves <\/li>\n<li class=\"c-list-item paywall\">Olive oil, for cooking <\/li>\n<li class=\"c-list-item paywall\">Salt and pepper<\/li>\n<\/ul>\n<p>For the sauce<\/p>\n<ul class=\"c-unordered-list paywall\">\n<li class=\"c-list-item paywall\">250g cold butter, cubed <\/li>\n<li class=\"c-list-item paywall\">3 tbsp mixed herbs (parsley, fennel, chives and basil), chopped <\/li>\n<li class=\"c-list-item paywall\">2 lemons (1 for segments, 1 for juice) <\/li>\n<li class=\"c-list-item paywall\">2 tbsp baby capers (Capers de Pariel) <\/li>\n<li class=\"c-list-item paywall\">Handful of croutons <\/li>\n<\/ul>\n<p>Method <\/p>\n<ol class=\"c-ordered-list paywall\">\n<li class=\"c-list-item paywall\">Pat the monkfish portions dry with a paper towel and season with salt and pepper. Heat a wide, heavy frying pan over medium-high heat. Once hot, add olive oil and gently place the fish in the pan. Sear for 1 minute to develop a nice colour, then turn the fish over, reduce the heat, and cook for 2-3 minutes until done. Keep the fish covered to retain heat. <\/li>\n<li class=\"c-list-item paywall\">Saut\u00e9 the spinach leaves in a separate pan until wilted. Set aside. <\/li>\n<li class=\"c-list-item paywall\">For the sauce, place a saucepan over medium heat and melt the cubed butter. Once melted, add the chopped herbs, lemon juice, lemon segments, and capers. Let the sauce bubble gently. Add the croutons just before removing \u202ffrom the heat. <\/li>\n<li class=\"c-list-item paywall\">To plate, use warm plates (this is essential). Place a spoonful of saut\u00e9ed spinach on each plate, add the fish, and spoon the sauce over the top. Garnish with chopped herbs. <\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"As turkey farmers around the country grapple with the stress and potential monetary hit surrounding the spread of&hellip;\n","protected":false},"author":2,"featured_media":196991,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[79,18,19,17,385],"class_list":{"0":"post-196990","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-business","8":"tag-business","9":"tag-eire","10":"tag-ie","11":"tag-ireland","12":"tag-turkey"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@ie\/115602615824888227","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/posts\/196990","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/comments?post=196990"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/posts\/196990\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/media\/196991"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/media?parent=196990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/categories?post=196990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/tags?post=196990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}