Discover NI is offering the opportunity to cook along with top Northern Ireland chef Paul Cunningham, from the award-winning Brunel’s Restaurant in Newcastle County Down, with a live cooking demonstration on Thursday 7th May at 6pm.
Taking Facebook Live viewers through the cooking process step-by-step, Paul will be sharing his renowned tips as he invites you to cook along and create the delicious menu of dry aged sirloin steak with Bearnaise sauce, hot potato salad and dressed leaves. Not forgetting a special Kilmegan Mule Cocktail to accompany the dish, Paul will also be shaking up a cocktail recipe to enjoy at home too.
Appearing recently on TV screens in the Great British Menu series, Paul has always been passionate about local, seasonal and fresh produce. His love of selectively foraging the wonderful ingredients available on his doorstep has positively impacted his style of stand-out local cuisine, drawing people to Brunel’s Restaurant by the sea in County Down.
Get your ingredients ready, with lots of delicious produce to choose from locally, and tune in to the cookery demonstration on:
Discover Northern Ireland Facebook Page
Thursday 7th May, 6pm
Full list of ingredients outlined below:
Serves 2 people
Main Dish
- 2 x 10 oz sirloin steak (Paul will be using dry aged sirloin steak from Carnbrooke Meats. For maximum taste, take your steaks out of the fridge 30 mins – one hour in advance of cooking time to allow them to come to room temperature).
- Sea salt and black pepper
Hot Potato Salad
- Pink Fir Apple potatoes but you can use any potato of choice
- 8 Cabbage Leaves
- 15 Wild Garlic Leaves or Spinach
- 30g Pumpkin Seeds
- 2 Spring Onions
- 60g Butter
- 50g White wine
Bearnaise Sauce
The sauce can be substituted for your preferred sauce, homemade or store-bought.
- 150g White Wine
- 150g White Wine Vinegar
- 4 whole Black Peppercorns
- 3 Bay Leaves
- 2 Thyme and 1/2 bunch of Tarragon
- 150g Butter
- 3 Egg Yolks
Leaf dressing
- 1tbsp Wholegrain Mustard
- 1/2 tbsp Muscovado Sugar
- 50g Water
- 100g Rapeseed Oil (Paul is using Broighter Gold)
- 8 Cherry Tomatoes
- 1 Shallot
- Mixed leaves
Kilmegan Mule Cocktail
- 2tbsp Honey
- 2 dashes of Angostura Bitters
- 4oz Kilmegan Cider
- 3oz Bourbon
- 4 ice cubes and sliced apple to garnish
