Compass Group will provide menus for the United Nations Climate Change Conference; Menu details revealed


The United Nations Climate Change Conference (COP26), in which the focus will be on increased global ambition to reduce greenhouse gas emissions, will take place in Glasgow between October 31 and November 12 , and food service provider Compass Group was selected to design and produce the conference menus, nurturing world leaders with sustainably produced food.

Compass was selected because of the company’s commitment to achieve zero net greenhouse gas emissions in its own operations and value chain by 2030, and because it is a signatory of Business in the Community Low Carbon Pledge and the UN Race to Zero.

Compass Ireland Chef and Culinary Director Shay Kendrick helped craft the event menu and provided some of the most original recipes, as well as details on local vendors and stylish food photography, exclusively at Hospitality Ireland, which you can find below.

Salted Irish marsh trout with beetroot, pickled root vegetables, orla potato + setanta + tipperary shoot salad, dill cream

Ingredients

SEA TROUT

½ trout side of fresh goat cheese

500g raw beet

3g of fennel seeds

½ bunch of fresh tarragon

50g caster sugar

500g sea salt

Method:

1 / Peel the beet and cut it into small cubes. Combine the beetroot, fennel seeds, tarragon, sugar and sea salt in a food processor to cure.

2 / Pin the trout and place it flat on a pure plate on the brine and cover in the refrigerator for 10 hours. turn the trout over and cover with the cure for another 10 hours

3 / Remove all the juices and wash off any excess curing trout is now ready to eat

Cut the garden potatoes in half length and boil

Heat a heavy-bottomed pan with crushed black pepper, salt and a tablespoon. rapeseed oil and brown the potatoes

MARINATED ROOT VEGETABLES

2 beets, peeled thinly into strips with a peeler

2 carrots, finely peeled into strips with a peeler

1 parsnip, finely peeled into strips with a peeler

(The vegetables used for marinating may vary depending on your choice)

For pickling liquid

4 teaspoons of sugar

2 teaspoons of salt

250 ml of a good white wine or apple cider vinegar

Method:

1 / Put all the vegetable ribbons in a bowl and mix with the sugar and salt, making sure with your hands to obtain an even distribution on the vegetables after a few minutes remove any excess liquid

2 / Place all the vegetables in a clean Kiner style jar, pour in the vinegar and top up the rest with water, so that all the vegetables are completely covered, close the lid and shake to combine everything. Place in the refrigerator for 30 minutes, then they are ready to eat. mixing will last up to 2 weeks

Add freshly chopped dill to the crème fraîche and stir in.

Cut the trout to your liking and arrange it with the salad of leaves and pickled vegetables

Place potatoes at each end with pretty dots of crème fraîche

Sicin Sasta, Clonakilty Black Pudding, Apple Parsnip + Honey Purée with Turnip Fondant

The chicken used here is Sicin Sasta from Manor Farm. This is a better slower bread for animal welfare and 100% Irish

Ingredients

Use 4 chicken breasts with skin

2 cloves garlic. I used Bernard Cronin’s garlic

4 sprigs of fresh thyme

200g black pudding

good Irish rapeseed oil

S + P in the season

Method:

Pudding

1 / Crush the garlic and pick the thyme

2 / Slightly heat the oil

3 / Add the crushed garlic thyme and a pinch of crushed black pepper and sea salt

Simmer 30 seconds remove from heat and set aside

4 / Crumble the black pudding in the oil mixture and mix into a paste.

Chicken

1 / Using a sharp knife, slice the chicken breast evenly in the middle but do not cut through

2 / Open the chicken so that it is flat on the board, then pour in equal amounts of pudding mix

Fold the chicken, keeping the skin side out, and press firmly.

3 / Wrap and roll each chicken in baking paper then again in aluminum foil

4 / Place in a preheated oven at 180c for 30min

Let stand 5 minutes then remove from aluminum foil

5 / With a hot pan, place the chicken skin side down until it is crisp and golden.

Apple and parsnip puree

2 Irish apples, ready to eat, peeled and seeded

3 large fresh Irish parsnips, washed, unpeeled

Put everything in a pot of water and boil until tender with a pinch of salt

Remove and mash with 2 tablespoons of Olly Farm Honey and a knob of butter (optional) until smooth and smooth. They can then be passed through a sieve to remove small lumps.

Turnip fondant

Ingredients 1 small to medium turnip

75g butter

Irish rapeseed oil

S + P

1 / Peel the turnips and cut them with a cookie cutter or a knife into cubes or circles of equal size

2 / Heat the oil and butter in a large pan, put the turnips in the pan

3 / Sizzle the turnips by gently browning them in the pan until they are golden, turn over and repeat.

3 / Slowly pour enough boiling water into the saucepan to reach approx. 1cm deep then cook over medium heat

4 / Test once tender the turnip is ready to serve generally when most of the liquid has been cooked.

Cut the Chicken Breast in 3 and place on the plate with the fondants, taking

Top and middle with a few spoonfuls of parsnip puree in between.

Apple Sable + Vanilla Mascarpone with Ivy Honey Olly’s Farm + Oats + Bee Pollen Crumble with Irish Whiskey Custard

Sable biscuit

Ingredients:

200g salted butter

50g caster sugar

60g icing sugar

1 pinch of salt

2 egg yolks

255g plain flour

½ teaspoon of vanilla

Method:

1 / In the bowl of the mixer, cream the butter at medium speed and the sugars then salt then at low speed add the egg yolks and the vanilla

2 / Continue at low speed add the flour little by little

3 / mix the dough and once well mixed remove it and roll it into a cylinder shape with baking paper

4 / place in the fridge at least 1 hour

5 / preheat the oven to 160c, cut to a diameter of 10 mm, place on a baking sheet and bake until the edges are golden but pale on top, remove and leave to cool.

Thinly sliced ​​apple soaked in sugar water then slowly crisping in a low oven or warm cupboard

vanilla mascarpone

100g of Mascarpone mixed with half a vanilla bean

100 g of oatmeal mixed with a tbsp. honey from Olly’s farm then placed in a preheated 180c oven flat on a baking sheet until golden, cool and crumble

Whiskey cream

150 ml whipped cream

150 ml whole milk

3 egg yolks

50g of caster sugar

1 teaspoon of melted butter, cooled

1 tsp of vanilla extract

1 tablespoon of Irish whiskey

Method:

In a saucepan over medium-low heat, combine the cream and milk and bring to a boil.

In a bowl, whisk the egg yolks, add the butter sugar and the beaten vanilla until creamy.

Slowly add cream and milk, whisking all the time

Return the bowl to a double boiler of simmering water, stirring until the mixture thickens slightly and coats the back of the spoon.

Remove and pass through a sieve then incorporate the Whiskey

Using the apple chips, place one on each sable cookie, use the vanilla mascarpone cream quenelle on top and sandwich with another sable and garnish with an apple chip before pouring over the whiskey cream and sprinkle with bee pollen.

© 2021 Hospitality Ireland – your source for the latest industry news. Article by Dave Simpson. Click on subscribe to subscribe to the Hospitality Ireland printed edition.


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