Head Chef and Owner of Ballintaggart, Chris Rowley, will be creating a roe deer carpaccio, blue murder, pickled shallot and nasturtium aioli dish on Thursday morning.

This cook-a-long will begin at 11am live on Ballintaggart’s Instagram – @ballintaggart

Get ready with the following…


  • 300g roe deer loin
  • 150g Blue Murder, cut into small cubes
  • Small handful of nasturtium leaves to garnish
  • Sea salt and black pepper

For the pickled shallot

  • 300ml white wine vinegar
  • 1 tbsp or coriander or fennel seeds
  • 200ml water
  • 100g sugar
  • 5 banana shallots

For the nasturtium aioli

  • 2 egg yolks
  • A splash of white wine vinegar
  • 2 garlic cloves
  • ½ tsp of Dijon mustard
  • 300ml nasturtium oil
  • Squeeze of lemon juice
  • Salt and pepper


  • Chopping board
  • Sharp knife
  • Cling film
  • Frying pan
  • Saucepan
  • Sieve
  • Blender
  • Piping bag (not essential)