The chefs pay a visit to Bushmills to sample some local produce and dishes (and the whisky), which inspire them to prepare an Ulster-Scotch brunch for the local WI.
Aired on UTV Monday, 30 April 2012
Seared Scallops Salad with ‘Scad the Beggars’ & Rocket
Paul and Nick fall in love with this brunch-style starter with big rustic flavours and ingredients and colours that scream of Ulster and Scotland. The ingredients all belong together, with scallops adding sweetness and the oatmeal bringing wholesomeness. A dish to eat, not to look at!
Poached Salmon, Potato Salad with Lemon Mayo & Mushrooms on Toast
Paul and Nick love the simplicity of this dish, which shows how basic and old-fashion things that are done right can taste really good. It’s a dish that says Ulster and looks a picture. A special treat!
Millefeuille of Berries, Bushmills Cream and Strawberry Sauce
Things go wrong for Paul in the kitchen, but disaster is averted as he prepares his Cranachan-inspired dessert, with oats, cream, whisky and summer berries. Nick’s expert verdict: “Fabulous, with enough texture and crunch to offset the richness of the whisky cream and the lovely summer fruits.”