This month, Danny Millar of Stock Kitchen & Bar in Belfast features on the cover of the March issue of Food&Wine Magazine.
Flying the flag for this incredible northern city, Millar is named as part of critic Joris Minne's article on where to dine in Belfast - of which there are plenty - and shared some delicious recipes with us for you to enjoy this month.
Located in the historic St George's Market, Stock Kitchen & Bar is known for its use of local ingredients and open dining room that overlooks the labyrinth of market stalls. Millar, meanwhile, is known for his love of seafood, creating dishes that highlight the best from the Irish coast.
Millar has shared a wonderful seafood-focused menu with us, starting with seared scallops with leeks, brown butter breadcrumbs and Hegarty’s cheddar, followed by whole roasted turbot with lemon butter sauce. For dessert, dive into a comforting, seasonal vanilla rice pudding with poached rhubarb and pistachio crumble.
We've included his rhubarb rice pudding recipe below and scallop recipe here, but to see Millar's gorgeous whole turbot recipe, you'll need to sign up to our newsletter - click here to add your name. To see the rest of our gorgeous Belfast-themed issue, make sure to pick up the new issue of Food&Wine Magazine, free with the Business Post this Sunday, March 6 or subscribe to read online here.
Danny Millar's vanilla rice pudding with poached rhubarb and pistachio crumble
For the poached rhubarb
- 2 stalks rhubarb
- 150g sugar
- 150ml water
- 1 sprig rosemary
- 1 tsp grated ginger
- 1 tbsp orange peel
For the rice pudding
- 100g pudding rice
- 35g unsalted butter
- 75g sugar
- 550ml milk
- 150ml double cream
- Half a vanilla pod
For the pistachio crumble
- 125g butter
- 75g caster sugar
- 75g brown sugar
- 250g plain flour
- 1 lemon, zest only
- 100g peeled pistachios
- Preheat your oven to 180C.
- Cut the rhubarb into 5cm sticks. Place the other remaining ingredients in a pot over a low to medium heat and bring to a simmer. Add the rhubarb and poach for 5-8 minutes - you want it to still have a little bite to it - then allow to cool.
- To make the crumble, combine all of the ingredients, excluding the pistachios, and mix until you achieve a crumble-like texture. Stir through the pistachios, then spread out on a baking tray and bake for about 10 minutes until golden brown. Allow to cool. Reduce the oven temperature to 140C.
- Next, make the pudding. Place the pudding rice in a pot over a medium heat and toast lightly. Add the butter, sugar, milk, cream and vanilla, then bring to a boil. Transfer the mix to an ovenproof dish, then bake in the preheated oven for 15 minutes.
- To serve, divide the rice between two bowls, then top with the rhubarb and a spoon of the syrup. To finish, scatter over the crumble, then tuck in.
Photos by Elaine Hill, click here to see more.
To see the rest of our gorgeous Belfast-themed issue, make sure to pick up the new issue of Food&Wine Magazine, free with the Business Post this Sunday, March 6 or subscribe to read online here.