Sunday Kitchen: Art of the tart

The Dunbrody House’s star chef Kevin Dundon shares his favourite recipes
Milk Chocolate Mousse and Berry Tart

Milk Chocolate Mousse and Berry Tart

Spiced Lamb Gigot Chops

Spiced Lamb Gigot Chops

Top tip

Top tip

Sunday World

We’re already halfway through summer and so far, the hotel has had one of its best in years. I wish to thank everyone who has stayed with us, and our hardworking staff. Seeing happy customers is so enjoyable. This week, I’m sharing two recipes we made during a recent cookery course at Dunbrody. Up first is a cut of lamb that’s a little unusual but so tasty. Gigot — leg of lamb cut to create thick centre-cut chops — is ideal for the barbecue or griddle pan. Remember lamb can be cooked pink or well done as you prefer. The dry spice rub helps create a delicious ‘bark’ (a layer of barbecue smokiness), so the longer the chops are left to cure, the more intense the flavour. My second recipe is a real treat for those who enjoy a lighter chocolate mousse. It can be prepared a few hours in advance and chilled until needed. If worried about raw egg whites, you can buy pasteurised egg whites in most supermarkets. If the tart shell goes awry, don’t worry — simply break it into a serving glass, and top with berries and mousse for a whole new dessert! Happy cooking, Kevin

MILK CHOCOLATE MOUSSE AND BERRY TART

Ingredients (serves 4): ■ 300g sweet shortcrust pastry ■ 100g milk chocolate ■ 4 egg whites ■ 25g caster sugar ■ 400g strawberries ■ 100g raspberries ■ Berries and edible flowers, to decorate

Method: 1. Preheat the oven to 180C. 2. On a floured surface, roll out the shortcrust pastry. Line four individual tart shells with pastry and place in the fridge for 15 minutes. 3. Once cooled, cover the lined tart shells with baking paper and fill with blind baking beans. Place in the oven for 15 minutes or until fully baked. Remove from the oven and set aside to cool. 4. Prepare the mousse. Place the chocolate in a bowl set over a pan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Heat gently while stirring, until the chocolate is melted. Allow to cool slightly. 5. Using an electric mixer, whisk the egg whites to a soft peak. Add the caster sugar and continue to whisk until a light meringue texture is achieved. 6. Quickly whisk one-third of the meringue into the melted chocolate, then carefully fold in the remaining meringue to keep as much aeration as possible. 7. Once the tart shells are cooled, using a spoon, three-quarter fill each with chocolate mousse. 8. Place in the fridge for 30 minutes to set, then decorate with berries and edible flowers if desired. Enjoy within a day so the pastry stays crisp.

Spiced Lamb Gigot Chops

Spiced Lamb Gigot Chops

SPICED LAMB GIGOT CHOPS

Ingredients (serves 4): ■ 4 lamb gigot chops ■ 25g brown sugar ■ 25g smoked paprika ■ 1 tbsp ground black pepper ■ 1 tbsp salt ■ ½ tbsp chilli powder ■ ½ tbsp garlic powder ■ 1 tsp cayenne pepper ■ 1 tsp dried herbs ■ ½ tsp cinnamon powder ■ Baby potatoes, to serve ■ Salad leaves, to serve

Method:

1. In a bowl, combine the brown sugar, smoked paprika, ground black pepper, salt, chilli powder, garlic powder, cayenne pepper, dried herbs and cinnamon powder, and mix well. If prepared in advance, this spice mix can be stored in an airtight container until needed. 2. Place the lamb gigot chops in a ceramic dish and sprinkle with the spice mix. Rub the mixture into the meat, then turn the chops over and repeat the process until the entire chop is covered with spices. 3. Set the meat aside to cure (marinade) for at least 30 minutes before cooking, or preferably up to a day beforehand, covered with cling film and stored in the fridge. 4. Preheat the barbecue to medium, or if using a charcoal barbecue, until the coal flames have died down and a light layer of amber and white ashes is glowing. 5. Place the lamb chops onto the griddle over indirect heat and grill for 8-10 minutes, turning once or twice only. Transfer to direct heat for the final 3-4 minutes until they are just nicely charred. 6. Remove the meat from the barbecue and set aside for a few minutes to allow the juices to settle. 7. Serve the spiced chops while still warm with your favourite salad leaves and boiled baby potatoes on the side.

Top tip

Top tip

TOP TIP:CHOP TO IT AND CHECK OUT THIS TASTY FREE-RANGE LAMB FROM WATERFORD

COMERAGH Mountain Lamb is one of my favourite things about summer. Based in Kilrossanty in Co Waterford, William Drohan and Aidan Dunwoody have ewe and lamb roaming free-ly in the mountain range most of the year, nibbling on wild grasses and heather and drinking natural spring water. Farming, therefore, barely intrudes on this award-winning meat, which is completely traceable from farm to fork. Lean, light and absolutely delicious, it’s a flavour I look to forward every year. Half and full lambs are sold on comeraghmountainlamb.ie.


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