Tue, 25 May 2021
Serves 4
Ingredients
Strawberry Salad
400g Irish strawberries
¼ tsp salt & sugar
120g Irish brie
2 avocados
Pecan Crusted Chicken
4 Bord Bia quality assured Irish chicken fillets
200g pecan nuts
4-5 tbsp mayonnaise
2 tsp onion & 2 tsp garlic powder
1 tsp smoked paprika
Honey Mustard Dressing
1 tbsp dijon mustard
4 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp Irish honey
1 clove garlic
Salt and pepper to taste
Method
Macerate the strawberries: Wash and pat dry. Cut in half keeping the green leaf on. Pop in to a bowl, sprinkle with the sugar and salt and allow the flavours to develop. Take the brie out of the fridge at this stage and allow to come to room temperature.
Pecan Crusted Chicken: Preheat the oven to 190? fan / 210? / Gas 6 . Create the crumb by blitzing together the pecan nuts with the onion and garlic powder & smoked paprika. Dip in the mayonnaise and then roll in the crumb. Place the chicken on an oven tray with parchment paper, spritz with oil and bake for 25minutes.
Honey Mustard Dressing: Combine all the dressing ingredients in a jar and shake well until combined. Season to taste.
Strawberry Salad: To prepare the salad, place the washed and dried leaves on the bottom of a large serving platter. Cut the brie into small bite size chunks. Slice the avocado into fan like strips. Slice the cooked pecan chicken in to thick slices. Sprinkle over the deliciously juicy strawberries and garnish with some fresh chives. Serve and enjoy.
Balsamic Roasted Strawberry Ice-cream
Ingredients
600g Irish Strawberries
3 tbsp High Bank Orchard apple syrup
3 tbsp brown sugar
3 tbsp balsamic vinegar
150mls condensed milk
150mls double cream
150ml ready made custard
1 tbsp vanilla bean paste
Method
Preheat the oven to 180? fan. Wash the strawberries, sparingly cut of the green leaf on top.
Place on a roasting tray and sprinkle over the brown sugar, the balsamic vinegar and High Bank Orchard apple syrup. Toss well and roast for 30minutes.
When cooked, remove the strawberries from the oven and allow to cool and chill fully. Place the strawberries and syrup in the food processor and blitz together until it forms a smooth puree. This will make 450mls puree
Whip the condensed milk, double cream and vanilla bean paste until it forms soft peaks. Fold in the custard. Then fold in the strawberry puree.
Pour in to a 2lb loaf tin, cover with cling film and freeze on the fast freeze setting (-25?) for 8 hours.
Take out of the freezer 10 minutes before serving. Serve in a tall ice-cream glass with lots of fresh strawberries and garish with a little fresh mint. Enjoy.
Note:
Strawberry sauce : this roast strawberry puree is fantastic as a sauce on its own. To make extra sauce increase the ingredients above to 750g Irish strawberries, 4 tbsp high bank orchard apply syrup, 4 tbsp brown sugar and 4 tbsp balsamic vinegar. This will make an extra 100mls sauce you can use to drizzle over the ice-cream.
Tue, 15 July 2025
Chef: Aisling Larkin
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