Suesey Street’s winter warming recipes
With the start of December, comes the start of the festive season. Whether you’re hosting a party, having a relaxed gathering for friends or fancy trying something new in the kitchen, our talented Suesey Street team are here to help! From seasonal sips to something sweet, we’ve put together a few recipes for you to try during the season’s festivities.
Dark Rum Martini Makes 2
With warming spirits, this drink is just the thing for a chilly winter’s evening!
What You Need
4 oz. dark rum
1 oz. dry vermouth
2 x black olives
orange juice
sugar
How To Make It
Mix orange juice with sugar and rim martini glass.
Fill Martini glass with ice to chill.
Stir dark rum and dry vermouth with ice in a large glass.
Empty ice from martini glass and strain cocktail mix into the chilled martini glass, then garnish with black olives.
Best enjoyed sipped.
Whiskey Cured Irish Salmon with Pickled Vegetables Serves 4
Flavoursome pickled vegetables and fresh Irish salmon combined with smooth Irish whiskey is the perfect dish to entertain seafood lovers this winter.
What You Need
For the Salmon
500g organic Irish salmon
1 tsp pink peppercorns
100g coarse salt
1 tsp fennel seeds
80g brown sugar
1 tsp coriander seeds
60g Irish whiskey
sprig of thyme
For the Pickled Vegetables
100g vinegar
100g sugar
50g water
1 tsp fennel seeds
sprig of dill
½ cucumber
½ kohlrabi
1 large beetroot
How To Make It
Skin and pinbone organic Irish salmon, or ask your fishmonger to do it for you. Toast the seeds and peppercorns in the oven. Mix the whiskey, peppercorns, seeds, salt and sugar together. Rub the mix into the salmon and leave in the fridge for 18 hours. When ready rinse off the salt mix, pat dry and cut into portions.
For the pickle, bring vinegar, sugar, water, fennel seeds and dill to the boil. Let simmer for a few minutes then cool. Strain out the seeds and dill. Slice the cucumber and kohlrabi as thinly as you can and put in the cold pickling liquid that you just prepared.
Rub the beetroot with oil, vinegar and salt. Wrap it in tinfoil and roast in the oven at 160c for one hour. When done peel it and cut it into portions.
For an Added Bonus
Brown bread crisps
Slice good quality brown bread as thinly as possible, rub with a little bit of oil and cook in the oven at 160c for five minutes. Brown bread crisps make for a delicious dish topper.
Mustard crème fraîche
Mix 100g crème fraîche, 10g lemon, 30g wholegrain mustard and a pinch of salt together for an ideal accompaniment.
Caramel Chocolate Parfait Serves 4
Full of chocolately, caramel goodness, this decadent dessert is just the thing for those with a sweet tooth today enjoy this festive season.
What You Need
For the Parfait
1 sheet gelatine
60g Caramel Chocolate
215ml Cream
1 egg
2 Yolks
35g Sugar
For the Hot Chocolate Sauce
50g Dark Chocolate
25g Butter
125ml Double Cream
1 Tbps sugar
Crème Fraiche (to serve)
How To Make It
Soak gelatine in cold water until soft.
Melt chocolate in a bowl over hot water and set aside to cool.
In a mixer, whisk eggs and sugar to stiff peaks. In a separate bowl, whip 200ml cream.
Squeeze excess water & dissolve gelatine in heated remaining cream and allow to cool.
With the mixer in low, add the gelatine to egg mixture and then add melted chocolate.
Remove from mixer and fold in cream. Set in moulds and freeze for 6 -7 hours.
For the hot chocolate sauce, melt the dark chocolate in a bowl over hot water until smooth.
Heat butter, double cream and sugar in a small saucepan until evenly combined.
Remove from heat and stir in melted chocolate.
Remove parfait from freezer, take out of moulds and place on plates.
Warm the chocolate sauce and pour over parfait. Finish with a dollop of crème fraiche.
Suesey Street promises good times in the bar, great food from the kitchen and a relaxed vibe on the terrace. Plan your visit sueseystreet.ie
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