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…
Ingredients:
- 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
Utensils:
- Chopping board
- Sharp knife
- Cling film
- Frying pan
- Saucepan
- Sieve
- Blender
- Piping bag (not essential)
