Type and press ENTER
Hit ESC to close
Fillet of brill  hederman hot smoked salmon  asparagus  seaweed ifwg
News

Winners revealed at the Irish Food Writers' Guild Awards

This year's winners were revealed at a gala lunch at The Marker Hotel.

SHARE

The makers of a black pudding in Tipperary, a smoked salmon producer in Cork and a seafood company in Donegal are among those taking home gongs at the annual awards of the Irish Food Writers’ Guild.

The awards, now in their 26th year, were presented today at The Marker Hotel in the Dublin docklands. The winners were:

“These awards highlight the incredible work of small, independent Irish food producers and organisations at a time when supporting local, home-grown industries has never been more relevant or important,” said Kristin Jensen of the IFWG.

READ MORE: Announcing the 2019 FOOD AND WINE Award winners

Gareth Mullins' pithivier created using Inch House Black Pudding.
Gareth Mullins' pithivier created using Inch House Black Pudding.

The menu

The Marker’s executive chef, Gareth Mullins, created a special menu for the event using the food and drink produced by the award winners. It included this pithivier which you can try at home.

Black pudding and chicken pithivier with celeriac purée and brown sauce

Serves four

Ingredients

  • 300g Inch House Traditional Black Pudding, diced into 5mm pieces
  • 150g chicken thighs, finely diced
  • 150g chicken fillet, finely diced
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp chopped fresh tarragon 400g ready-rolled all-butter puff pastry, cut into 8 x 12cm disks
  • 2 egg yolks, lightly beaten
  • Jus, to serve

For the brown sauce:

  • Splash of olive oil
  • 1 small onion, finely diced
  • 3 garlic cloves, chopped
  • 1 fresh red chilli, deseeded and chopped
  • 100g raisins
  • 100g pitted prunes
  • 50g dark brown sugar
  • 300ml tomato ketchup
  • 50ml soy sauce
  • 50ml sherry vinegar
  • 1 tbsp fennel seeds
  • Salt and pepper

For the purée:

  • 200g celeriac, peeled and cubed
  • 50g butter
  • 50ml cream

Method:

  1. To make the brown sauce, heat the oil in a saucepan set over a medium heat. Add the onion and sauté for two minutes until softened but not coloured. Add the garlic and chilli and sauté for another two minutes, then add the raisins, prunes, brown sugar, ketchup, soy sauce, vinegar and fennel seeds and season well with salt and pepper.
  2. Bring to the boil, then reduce the heat and simmer for a few minutes to combine all the flavours. Place in a food processer and purée until smooth.
  3. To make the celeriac purée, place all the ingredients in a heavy-based saucepan and cover with a lid. Cook over a low heat until the celeriac is tender, then purée in a food processer until smooth.
  4. To make the pithivier, preheat the oven to 220C. Line two large baking sheets with non-stick baking paper.
  5. Mix the black pudding and chicken together, then season well with salt and pepper. Stir in the chopped parsley and tarragon. Place four of the pastry discs on the lined baking sheets (two on each sheet) and top with a neat mound of the black pudding and chicken mix, leaving a 1cm border clear all around.
  6. Brush the clean pastry border with the beaten egg yolks, then cover with the second pastry disc. Press down the edge to seal the pastry discs together, then brush the top with the remaining egg wash. Pierce the top of the tart to allow the steam to escape, then score eight lines in the pastry, radiating out from the top like a pinwheel.
  7. Bake in the preheated oven for 15–18 minutes until the pastry is golden and the core temperature is about 75C. To serve, spoon a small circle of celeriac purée into the middle of a wide, shallow bowl, then add the pithivier and place a small spoonful of the brown sauce on top. Carefully pour the jus around the outer edge of the celeriac purée.

READ MORE: Creamy chicken and black pudding pie recipe