Michelin star chef, Oliver Dunne, shares some recipes to bring your Christmas dinner to the next level. Scroll down to see a soup, cranberry sauce, stuffing and pudding recipe.
For every dinner reservation in any Oliver Dunne restaurant for the month of December – €5 will be donated to Aware as part of their #YouDineWeDonate campaign. That includes:
- Bon Appetit
- Cleaver East
- Beef and Lobster (Dublin & Galway)
- Bryanstown Social
- Ribeye Steakhouse
- The Donnybrook Gastropub
CHESTNUT SOUP WITH SOFT POACHED HENS EGG
- 200g Pre Packed Cooked Chestnut (sliced)
- 500ml Vegetable Stock
- 200ml Cream
- 2 Large Shallots
- 3 Sprigs of Thyme
- 50ml Madeira
- 25g Butter
- 4 Free Range Eggs
- 20ml White Wine Vinegar
- In a large pot, add the butter, sliced shallots and thyme and cook on a high heat for 1-2 mins.
- Add the Madeira and reduce until a glaze. Then add the sliced cooked chestnuts, stock and cream.
- Bring to the boil, blend until smooth and season with salt and freshly ground black pepper.
- To poach the eggs, stir a large deep pot of boiling water with addition of white wine vinegar. Add the eggs one by one to the centre of the pot and poach for approximately 2.5 mins.
- To serve place one egg into the centre of each bowl and cover with the hot chestnut soup.
FRESH CRANBERRY SAUCE
- 500g Fresh or Frozen Cranberries
- 150g Golden Sugar
- 2 Grated Apples
- ½ Cinnamon Stick
- Simply put all ingredients into a small pot.
- Boil & reduce to the required consistency.
- Season with salt if required.
SAUSAGE MEAT STUFFING
- 1lb Sausage Meat
- 225g Breadcrumbs
- 6 Rashers
- 1 Tbls Fresh Sage (chopped)
- 2 Tbls Fresh Parsley
- 1 Onion (diced)
- 1 Egg
- 2 Garlic Cloves (crushed)
- 1 Tsp. Mixed Herbs
- 50g Butter
- Fry the onion, garlic and mixed herbs in the butter for 2-3 minutes until soft. Just before removing from the heat add the chopped sage, stir in and remove from heat.
- Add the onion mixture to the rest of the ingredients and mix everything together.
- Season with salt and freshly ground black pepper.
- Use to stuff the turkey legs or bake in a 2lb loaf tin for 1 hour at 180C.
(Makes 1 x 2lb Pudding)
- 75g Flour
- ⅓tsp Baking powder
- 75g breadcrumbs
- 75g dried suet
- 35g ground almonds
- 180g muscovado sugar
- 1/3tsp mixed spice
- Pinch cinnamon and nutmeg
- 60g stoned prunes
- 60g grated carrot
- 250g mixed currents, sultanas and raisins
- 20g mixed peel
- small apple grated
- orange and lemon juiced and zest
- 50ml rum
- 1tbls treacle/golden syrup
- 100ml stout
- Mix the flour, baking powder, breadcrumbs, suet, ground almonds, sugar and spices together.
- Then chop the prunes a little and mix with the currents, sultanas, raisins, mixed peel, grated apples, orange and lemon zest in a separate bowl.
- In a third bowl beat the eggs and add to the orange and lemon juice, rum, treacle, golden syrup and stout.
- The pudding ingredients can now be mixed together and should be a wet loose consistency – if it feels to dry then add more stout.
- Leave covered in the fridge for 2 days.
- Then fill your 2lb pudding basin and steam for 4 hours topping up with boiling water when necessary.
- Leave the puddings in the fridge for up to one month after cooking.
For every dinner reservation in any Oliver Dunne restaurant for the month of December – €5 will be donated to Aware as part of their #YouDineWeDonate campaign. That includes: Bon Appetit, Cleaver East, Beef and Lobster (Dublin & Galway), Bryanstown Social, Ribeye Steakhouse & The Donnybrook Gastropub. Find out more >>