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Orwell Road A new local restaurant in Rathgar Fig
Leaf Ice Cream This is a recipe from Anna Higham. She’s the former pastry chef at Lyle’s in London. I’ve both eaten this ice cream in Lyle’s and made the recipe, and I can affirm both are excellent! As mentioned before, fig leaves impart a coconut/ vanilla like flavour, but to be honest with you, I feel this recipe is entirely its own and absolutely worth making. If the milk splits a little while infusing, give it a blend with a hand blender. 60 g fig leaves 1 L whole milk 360 ml double cream 240 g egg yolk (from 13-14 eggs) 150 g caster sugar (superfine) Pinch of salt 1. Remove the large stalks from the fig leaves then slice into thin ribbons. 2. Combine the milk and cream in a heavy based saucepan and bring to a gentle simmer over a medium-high heat. 3. Once the milk and cream start to steam but not boil, remove the pan from the heat and add the sliced fig leaves. Leave the mixture to infuse in the fridge for at least 3 hours or overnight. 4. Pour into a high speed blender and blend until vivid green. Pass through a fine sieve. 5. Whisk together the egg and caster sugar. Pour over the hot milk a little at the time, whisking continuously. 6. Transfer this mixture to a clean pot and place on the heat. 7. Gently heat while continuously stirring to 83°C. When the custard reaches temperature, pour directly into a bowl over ice. 8. Allow to chill in the fridge overnight. 9. Place the mixture into an ice cream machine and churn until thick. Store in the freezer until required. Fig Leaf Oil I love fig leaf oil. By blending oil and leaves, the vivid green colour is encapsulated within the oil. It’s amazing over ice cream or most differently, with cured fish. 500 g fig leaves* 750 ml grapeseed oil (or another neutral oil) 1. De-stem the fig leaves and slice into strips. 2. Blanch in boiling water for 30 seconds and refresh in ice water to stop the cooking process. 3. Pat the leaves dry and place in a high speed blender. 4. Add the oil and blend for 8 minutes. 5. Place over a muslin-lined strainer to drain. 6. Freeze the oil in a container, removing the block of ice the next day to clarify. 7. You are left with an intense fig leaf oil. 8. Store the oil in the fridge for up to 1 week or in the freezer until required. *You can use less or more leaves based on what you have collected, but keep to a 2:3 ratio of leaves to oil. Fish Grilled in Fig Leaves 1. Wrap whole fish of your choice in fig leaves and tie them up using soaked butchers string. 2. Wrap the fish in foil and barbecue over charcoal. The aromatic flavour of the leaves will permeate through to the fish flesh. Cúán Greene is a chef and author of the Ómós Digest Newsletter. This is an edit of a post which is available at omos.substack.com 41 Now open at 8 Orwell Road is the latest restaurant creation by Marc and Conor Bereen. Together with Chef Dan Hannigan, they have created a modern Irish restaurant, offering casual fine dining, with one aim – everything must be delicious. Orwell Road aspires to use as many local, Irish producers and ingredients as possible. Only sourcing from further afield when an Irish alternative is not available. Conor Bereen designed Orwell Road as a contemporary local restaurant. As with sister restaurant Charlotte Quay, the result is a bright, crisp, fresh space with lots of comfort and warmth. The glass panelled frontage inspired various design elements throughout the interior with the sea green Venetian plastered walls adding depth and texture . This is a space that lends itself well to convivial eating, and while stylish and elegant, the focus is on what’s important – the food! Orwell Road 8 Orwell Road, Dublin 6, DO6 H2Y5 www.orwellroad.com • E:info@orwellroad.com +353 1 621 3524 • instagram.com/orwellroad/ Opening Hours: Monday Closed Tuesday 5-10PM Wednesday 5-10PM Thursday 5-10PM Friday 12-3PM/5-10PM Saturday 12-3PM/5-10PM Sunday 4-9PM