We’re getting very excited here at Harvey Norman as our exclusive ‘Cooking with Kevin Dundon’ event is just around the corner!
In case you missed it, celebrity chef Kevin Dundon will be joining us at the Harvey Norman flagship store in Tallaght tomorrow Saturday the 20th to celebrate the launch of the brand new Hoover Candy Vision Oven.
The event with Kevin Dundon this Saturday is now full but make sure to keep an eye on our Facebook Events tab for more exclusive events.
In the meantime, you can try out these scrumptious recipes from Kevin himself!
Hay Roasted Fillet of Beef
6 -7 young baby beetroots
4-6 rosemary sprigs
10 garlic cloves halved
2 handfuls of green or dried hay
½ bay leaf
4 thyme sprigs
800g beef fillet, trimmed at room temperature
2 tbsp. olive oil
Salt and pepper
2 young carrots, halved
4 shallots, halved
200 ml beef stock
200 ml red wine
50 g butter, diced
2 Potatoes, peeled
salt and pepper
- Preheat the oven to 200˚C.
- Place the beetroot in a pan of salted water with 2 garlic cloves, a rosemary sprig and bring to the boil. Simmer for 20 minutes for the small ones, 40 minutes for the larger one. Peel the skin and slice into quarters or more.
- In the meantime, using a spiralizer, create potato swirls into a bowl. Drizzle with olive oil, salt, pepper and thyme. Shake the bowl and place on a roasting tray.
- Place in the oven and roast for 20 minutes until crispy.
- Then, line a roasting tray with half of the hay, 2 sprigs rosemary, bay leaf, 2 sprigs thyme and 4 garlic cloves.
- Increase the oven temperature to 240˚C.
- Then, drizzle some oil on the beef and rub to coat the meat. Preheat a sauté pan over a high heat and sear the beef on all sides until browned. Transfers on the prepared bed of hay.
- In the same pan, still over high heat, add the carrots, shallots, cooked beetroots and sear for another 3 – 4 minutes until browned. Transfer on top of the bed of rosemary and garlic. Cover with more rosemary sprigs, garlic cloves and finally another layer of hay. Place in the oven about 20-30 minutes for the meat to be medium rare.
- In the meantime, in a small saucepan, bring to simmer the beef stock and the red wine and reduce by half. Remove from the heat and whisk in the diced butter.
- Remove the beef from the oven and leave to settle with the hay for about 5 minutes. Carve the meat into 4 portions and serve with the potatoes, vegetables and drizzle of sauce.
Caramelised Orange and whiskey cake
This tangy orange cake or pudding will delight your taste buds, but don’t be tempted to open the oven while it’s baking or you may not get the rise you want.
100g + 175g butter, plus extra for greasing
80g demerara sugar
3 oranges, peeled, pith removed and segmented
1 shot Irish Whiskey
1 orange, peeled, pith removed and thinly sliced
115g self-raising flour (or plain flour and increase the baking powder to 2 tsp)
1 tsp baking powder
175g caster sugar
3 tsp milk
250ml double cream
1 shot Irish Whiskey
Seeds from 1 vanilla pod
- Preheat the oven to 180ºc/350ºF/gas mark 4.
- Grease and line with parchment a cake tin with a diameter of about 20cm (8 inches).
- Melt 100g of the butter in a saucepan over a low heat, add the brown sugar and cook until slightly caramelized. Add the orange segments and straight carefully pour the whiskey. Ignite and continue to cook for 3 minutes until the orange segments are caramelized and soften.remove from the heat and leave to cool for 5 minutes.
- In the meantime, arrange the orange slices in the bottom of the prepared tin then pour over the cooled caramelized oranges and liquid.
- In a bowl, beat together the remaining butter and caster sugar until creamy and light. Beat in the eggs. Sieve in then, the flour and baking powder and combine thoroughly. Add the milk to soften the mixture.
- Spread the mixture over the oranges and bake for 30–40 minutes until the sponge is golden.
- To serve, in a second bowl, pour the cream and the vanilla seeds and whip until soft peaks. Add some whiskey to taste.
- Serve the pudding still warm with the vanilla whiskey cream.