Ingredients •4 ounces strong, rich hot coffee •1 1/2 ounce Irish whiskey •2 teaspoons brown sugar •1 ounce lightly whipped double cream Preparation 1. Pour the sugar then coffee into a warm Irish coffee glass, mug, or other heat-proof glass. 2. Stir until dissolved. 3. Add the Irish whiskey and stir again. 4. Float the cream on top by pouring it over the back of a spoon. Do not stir again, instead, drink the coffee through the cream.
John Collins Ingredients •1 1/2 ounces bourbon whiskey •1 ounce lemon juice •1/2 ounce simple syrup •Club soda •Maraschino cherry for garnish •Orange slice for garnish Preparation 1. Pour the bourbon, lemon juice, and sugar syrup into a collins glass filled with ice cubes. 2. Stir thoroughly. 3. Top with club soda. 4. Garnish with a cherry and orange slice. You can also shake this drink. To do so, secure a mixing tin on top of the glass and give the mix a quick shake prior to adding the soda.
Ingredients
•1 1/2 ounces whiskey
•1 1/2 ounces fresh lemon juice
•3/4 ounce simple syrup
•Egg white (optional)
•Maraschino cherry for garnish
Preparation
1. Pour the ingredients into a cocktail shaker with ice cubes.
2. Shake well.
3. Strain into a chilled sour glass or over ice in an old-fashioned glass.
4. Garnish with the cherry.
Confit duck leg (8 portions)
Cooking time: 3 hours at 125˚C
Ingredients:
Duck leg 1kg
Clarified butter 500ml
Refined oil 500ml
Rosemary 10gms
Thyme 10gms
Garlic 25gms
Salt 20gms
Black Pepper 15gms
Method:
Clean the duck legs and remove any excess skin or fat from it.
Rub the duck legs with salt and pepper.
Place the legs in a baking tray along with garlic, rosemary and thyme. Cover them in oil and melted butter.
Cover the tray with foil and put it in the preheated oven at 125˚C for 3 hours.
Potato Gratin (8 portions)
Cooking time 1.5hours at 130˚C
Ingredients:
Sliced potato 300gms
Garlic 15gms
Rosemary 5gms
Cooking cream 600ml
Parmesan 50gms
Butter 30gms
Caramelized Onion 30gms
White Cheddar 70gms
Salt 15gms
Black pepper 15gms
Method:
Wash and scrub the potatoes thoroughly and peel them.
Using a mandoline, cut the potatoes in 1/4cm thick slices.
Blanch the potatoes in boiling water for a couple of minutes.
In a bowl add garlic, thyme, butter, caramelized onions, parmesan, white cheddar, salt and pepper.
Whisk these ingredients together in a homogenous mixture.
Pour this mixture on top of the blanched potatoes and mix.
Arrange the potatoes in a baking tray and cover with foil.
Bake the potatoes, in a preheated oven at 130˚C for 1.5hours.
Pan Seared Duck Breast (1 portion)
Ingredients:
Duck breast 1
Salt 5gms
Black pepper 3gms
Olive oil 5ml
Method:
Score the skin of the duck breast and season it with salt and pepper.
Heat the olive oil in a pan and sear the duck skin side down for 3 minutes.
Flip the duck breast and cook for another 2 minutes.
Remove the duck from the pan and let it rest for a couple of minutes.
Sautéed Vegetables (1 portion)
Ingredients:
Zucchini 10gms
Yellow Squash 10gms
Baby Corn 10gms
Green beans 10gms
Thyme 3gms
Olive oil 3ml
Salt 2gms
Black Pepper 2gms
Method:
Cut the vegetables into small dices.
Blanch the beans and baby corn in boiling salted water and refresh them in ice cold water.
Heat some olive oil in a sauté pan and add the vegetables.
Cook the vegetables in a pan for a couple of minutes and finish with thyme, salt and pepper.