{"id":156377,"date":"2025-11-24T03:19:20","date_gmt":"2025-11-24T03:19:20","guid":{"rendered":"https:\/\/www.newsbeep.com\/ie\/156377\/"},"modified":"2025-11-24T03:19:20","modified_gmt":"2025-11-24T03:19:20","slug":"alternative-showstopper-dishes-for-the-thanksgiving-or-christmas-table-the-irish-times","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/ie\/156377\/","title":{"rendered":"alternative showstopper dishes for the Thanksgiving or Christmas table \u2013 The Irish Times"},"content":{"rendered":"

As turkey farmers around the country grapple with the stress and potential monetary hit surrounding the spread of bird flu, supply uncertainty is also creeping into festive menus \u2013 is it really Christmas<\/a> if we can\u2019t rely on a gorgeous, golden bird resting at the centre of our tables? These five chefs would argue it most certainly can be, and who are we to disagree? Here, they offer up suggestions from their most beloved dishes to help get us through the coming celebrations, and there isn\u2019t a hint of turkey in sight.<\/p>\n

Barry SunChef patron, Volpe Nera, Blackrock, Co Dublin\"\"<\/p>\n

I grew up in China, where we didn\u2019t celebrate Christmas, so I haven\u2019t got the same Christmas traditions that most people in this country would have. However, we always use it as an excuse to<\/p>\n

get together and celebrate with friends, and for many years now we have hosted this celebration in our house. We have about 15 people \u2013 friends and family \u2013 for a big meal on Christmas Day, for which I do all the cooking. <\/p>\n

I put lots of dishes filled with food on the table and let everyone help themselves. A lot of what I cook on Christmas Day is dictated by my family and the food that they love to eat. I cook a c\u00f4te de boeuf every year as it\u2019s always a huge hit, in particular with my 10-year-old daughter who would eat it all herself if allowed. I cook plenty of sides with it, both vegetables and potatoes. I definitely take a more relaxed approach at home than in the restaurant. My wife demands that I do her favourite \u2013 a butternut squash risotto; I don\u2019t have a choice in the matter. <\/p>\n

My son is a big fan of fish and seafood, so there will have to be some prawns and a fillet of fish or two for him. <\/p>\n

We don\u2019t really have desserts \u2013 I just put a selection of cheeses on the table and everyone helps themselves. <\/p>\n

Barry Sun\u2019s non-turkey recommendations are: roasted butternut squash risotto with sage and taleggio, and c\u00f4te de boeuf.<\/p>\n

Roasted butternut squash risotto with sage and taleggio (serves 4)\"RoastedRoasted butternut squash risotto from Barry Sun, Volpe Nera, Blackrock, Co Dublin Ingredients 300g carnaroli rice100g white onion, finely chopped50g Parmesan cheese 80g butter 2 butternut squashes1.2l vegetable stock80ml white wine 80g good olive oil20 sage leaves80g taleggio cheese, cut into 1cm cubesSaltMethodPreheat your oven to 150\u00b0C. Next you need to use a good vegetable peeler or knife to take the skin off the squash. Be careful as this can be slippy. Then cut it in half, take the seeds out and chop it into 2cm cubes.Roast in the oven with salt, half of the olive oil, half of the butter and the sage leaves for about 25 to 35 minutes, until the squash is soft. Use a knife to check. Keep a few of the sage leaves and cubes of butternut squash for the garnish.Mash the rest of the leaves and squash with a fork and keep warm.Bring your vegetable stock to the boil and then simmer to keep it hot.Heat the rest of the olive oil in a large pan and saut\u00e9 the onion over a low heat for about 10 to 15 minutes until soft and translucent.Turn up the heat and add your rice, lightly toasting for about 1 to 2 minutes, making sure to turn often to avoid burning it.Add the white wine and stir immediately to prevent the rice from sticking.As soon as the wine has completely evaporated, add the mashed squash and mix well.Gradually add the hot vegetable stock one ladle at a time until it has all been absorbed and the rice is cooked. It should take about 20 minutes. Turn off the heat, then add the rest of the butter and your finely grated Parmesan cheese. Make sure to season well with salt and pepper. Finely chop the leftover sage leaves and mix in carefully.Serve on a flat plate, garnish with a couple of squash cubes and taleggio cheese, and enjoy!C\u00f4te de boeuf\"CôteC\u00f4te de boeuf from Barry Sun, Volpe Nera, Blackrock, Co Dublin Ingredients1 large c\u00f4te de boeuf (1.2\u20131.5kg), bone inSea salt and black pepper100g oil (eg, sunflower)100g butter2 garlic clovesCrushed sprigs of thymeSprig rosemaryMethodBring to room temperature: Take the c\u00f4te de boeuf out of the fridge 1\u20132 hours before cooking. This ensures even roasting.Season generously: Rub the beef with salt and pepper on all sides. Sear: Heat a large ovenproof pan until very hot. Add the oil and sear the beef for 2\u20133 minutes per side until deeply browned.Add flavour: Lower the heat slightly; add the butter, garlic and herbs. Baste the beef for a minute as the butter foams.Roast: Transfer the pan to a preheated oven at 180\u00b0C (roast for around 25\u201330 minutes for medium-rare, internal temperature about 50\u201352\u00b0C), or longer if preferred.Rest: Remove and let rest, loosely covered with foil, for at least 26 minutes before carving.Serve: Slice thickly across the grain and serve with the resting juices poured over. TipsThe meat needs time to relax so the juices redistribute; leaving time to rest makes all the difference.Finish the roast with a knob of butter mixed with Dijon mustard and herbs during resting.Serve with red wine and shallot jus and roast potatoes.Seamus CommonsHead chef, Knockranny House Hotel, Westport, Co Mayo\"\"<\/p>\n

Every year, I cook for 14 of my family who are all delighted to see something different on the menu, especially my teenage son, who loves venison.<\/p>\n

I started off serving melon and thinly sliced venison \u2013 our version of Parma ham and melon \u2013 which was a great crowd-pleaser in the Commons household. We then moved on to a lightly smoked venison as a starter, which I cured in gin and juniper berries and topped with a cranberry and hazelnut crumble. Now, for the main course, everyone is delighted to see the venison replace turkey. The big thing is that venison is wild, which gives it such a unique and herby flavour. Often you can taste the heather, unlike traditional turkey which can ultimately be very bland \u2013 hence all the sides that accompany it to maximise the flavour. Cooking venison is also a different concept. Work-wise, venison is easier to cook. Unlike turkey, where you have to cook it at a high temperature, then lower it and start the basting process, venison can be cooked on the pan exactly the way you like it, avoiding overcooking. Not only that, venison is the healthier option with a lower fat content.<\/p>\n

Sika deer is excellent; flavour-wise it really stands out, so if you can get your hands on that you\u2019re in luck. Your butcher might be able to arrange some for you.<\/p>\n

Wild loin of Irish venison, pear and vanilla puree, truffled cabbage,smoked bacon, potato and chestnut fondant, chocolate and Port syrup\"WildWild loin of Irish venison, pear and vanilla puree, truffled cabbage,
\nsmoked bacon, potato and chestnut fondant, chocolate and Port syrup from Seamus Commons, Knockranny House Hotel IngredientsVenison (allow 120g per potion)1 tbsp oil1 sprig rosemary2 juniper berries (cracked)2 tbsp ginSaltMethod<\/p>\n

Place venison, cracked juniper berries and rosemary in a bag and leave overnight. Remove from the bag and season. Seal off the venison in a hot pan until golden brown, add the gin and flamb\u00e9. Place in preheated oven for eight minutes (medium). Remove from the oven and cover with tin foil. Allow to rest for three minutes<\/p>\n

For the pear and vanilla pur\u00e9e2 pears (peeled, core removed and chopped)1 vanilla pod (split lengthways and seeds removed)Method<\/p>\n

Place the pears and the vanilla seeds and pod in a pot and cover with a lid. Cook slowly on a low heat until soft. Remove the vanilla pod. Place in a blender and blitz until smooth. Set aside and keep warm<\/p>\n

For the cabbage balls \u00bd head cabbage (washed and finely chopped)1 shallot (chopped)4 outer leaves from cabbage (pre-blanched)20g smoked bacon1 sprig thyme10g butter1 tsp truffle oilMethod<\/p>\n

In a warm pot, melt the butter until lightly foaming. Add the shallot and thyme. Sweat until soft and translucent. Add the cabbage and cook until tender. Season with salt and add the truffle oil. Form into a ball shape and wrap in the outer leaves, then wrap the ball in cling film. Set aside. When reheating, place in boiling water for three minutes. Remove the cling film and place on the plate. (The cabbage ball can be cooked in advance and kept in the fridge.)<\/p>\n

For the potato, smoked bacon and chestnut fondant2 large baking potatoes (peeled)50g peeled chestnuts1 banana shallot40g smoked bacon (diced)1 sprig thyme10g butter20ml cream250g duck fatMethodSweat off the thyme, smoked bacon and shallot in butter; do not allow any browning. Add the chestnuts and the cream. Bring to a simmer and then pur\u00e9e in a food processor until smooth. Place in a disposable piping bag and set aside.Cut the potato into rings using a 2-inch diameter scone cutter. Remove the centre of the fondant with a melon baller. Seal on all sides until golden in a hot pan.Confit the potato in duck fat with some thyme, garlic and salt. When three-quarters cooked, remove from the duck fat. Pipe the chestnut filling into hole in centre and finish cooking in the oven. (The filling for the fondant can be made in advance and kept in the fridge.)Chocolate and port syrup (jus) 100ml port\u00bc orange zestSprig thyme1 bay leaf50ml game stock2oz 70% cocoa chocolate 1 tsp brown sugar1 tsp orange balsamic vinegarPlace the port, orange zest, thyme and bay leaf in a pot and reduce until the consistency of a thick glaze. Add the game stock and sugar reduce by a third and add the balsamic vinegar.To assemble the dishPlace the cabbage ball and the potato fondant on a warm plate. Run a line of the pear and vanilla pur\u00e9e to one side. Carve the venison and place on the pur\u00e9e. Pour over jusTipThe cabbage ball and the filling for the fondant can be done in advance and kept in the fridge.Paul DevoyExecutive head chef, Clontarf Castle, Dublin 3\"\"<\/p>\n

We have never been a great house for the traditional Christmas Day turkey dinner. I always cook a very small turkey for visitors who call, but for our family dinner I will always try an alternative. Over the years, we have had goose, duck, beef Wellington and other dishes. This year, though, I decided to try stay away from the prime cuts and try some slow cooking. <\/p>\n

We have had a dish on in the restaurant \u2013 slow-cooked ribs \u2013 for the past few weeks and its moreish nature has inspired me to replicate it at home. Being a slow-cooking dish, it is easily prepared, can cook while I am at work, and when ready can be served with nearly all of the usual Christmas fare. It is fantastic with roasted parsnips, creamy champ and jus made from the cooking liquor. Garnish it with a sneaky slice of honey-glazed local ham.<\/p>\n

Slow-cooked beef ribs (serves six)\"Slow-cookedSlow-cooked beef short rib from executive head chef Paul Devoy, Clontarf Castle Ingredients2.5kg beef short ribs2 medium onions, peeled and sliced into chunks2 carrots, washed, peeled and sliced into chunks4 sticks of celery, washed, peeled and sliced into chunks1 bulb of garlic, crushed1 bouquet of robust herbs: thyme, rosemary, bay and flat parsley4 tbsp tomato pur\u00e9e2 glasses port wine2 glasses good red wine1 litre chicken stockSalt and pepper to seasonMethodScore the back of the short rib to release the film (membrane). Season the meat with rock salt, preferably Maldon. Warm a pan over a medium heat and seal the ribs gently. Remove from the pan and set to one side.Add the prepared vegetables to the pan and sear over a slightly higher heat. Season with a little salt to allow their sweetness to release. Pour the vegetables into a casserole dish or large deep baking tray. Place the ribs on top. Add the bouquet garni.Return the pan to the heat. Add the tomato pur\u00e9e and allow to sear while stirring. Deglaze with the port and wine. Bring to the boil and allow to reduce slightly. Add the chicken stock and bring to the boil again. Pour over the beef ribs. Top with a little water until the ribs are just covered.Cover with a lid or foil. Place in a preheated oven at 180\u00b0C for 20 minutes. Reduce the temperature to 140\u00b0C and slow-cook for 4-5 hours. Take out and check to see if they are tender.If so, remove from the cooking liquids and allow to rest. Pass the cooking liquids through a sieve or stainer and press the vegetables to remove all juices. Reduce over a medium heat until desired consistency is reached. Season to taste.Slice the ribs, sauce and serve with creamy mash and honey-roasted root vegetables or classic Christmas Brussels sprouts, prepared by trimming then frying with butter, bacon lardons, chestnuts and a drizzle of cream.Daniel TaylorThe Shelbourne\"\"<\/p>\n

Beef Wellington makes a spectacular main course for Christmas Day dinner \u2013 it\u2019s elegant, indulgent and guaranteed to impress. The golden, flaky pastry encasing tender beef fillet and rich mushrooms creates a show-stopping centrepiece that\u2019s as beautiful to look at as it is delicious to eat. It\u2019s perfect for serving a big crowd, slicing neatly to reveal its layers. Slicing it at the table offers a nice bit of theatre to guests too \u2013 it\u2019s always a wow moment when we serve it in The Shelbourne too. <\/p>\n

Paired with classic sides such as crispy roast potatoes and seasonal vegetables, beef Wellington brings both comfort and luxury to the festive table. It\u2019s a true crowd-pleaser that everyone in the family loves, making it a timeless favourite for a special Christmas feast.<\/p>\n

Beef Wellington\"BeefBeef Wellington from Daniel Taylor of The Shelbourne Ingredients1.5kg barrel of beef fillet (preferably Irish Black Angus beef)Dijon mustard 1 roll of good-quality all-butter puff pastry50g egg yolk for glazing250g caul fat or sliced Parma hamFor 2-3 savoury crepes150g plain flour, sieved3 whole eggs, beaten300g milksalt to taste 1 tsp thyme leavesFor mushroom duxelle3kg button mushrooms2 banana shallots, finely chopped2 cloves garlic, crushed1 small glass MadeiraMethodWash the mushrooms, blitz until coarse in texture. Sweat the shallots and garlic in a little olive oil until soft, add the mushrooms and cook. Add the Madeira and cook until the moisture has evaporated. Chill.For the crepes, combine the milk and eggs in a bowl. In a separate bowl mix the flour, salt and thyme leaves. Slowly whisk the egg\/milk mixture into the flour, ensuring no lumps. Leave the mix to rest for 30 minutes. Heat a large non-stick pan, add a touch of oil, and enough mixture to cover the base of the pan to form a thin crepe. Cook for 10 seconds on each side, then chill.For the beef, season with salt, heat a large pan, add a splash of oil, seal the beef fillet around all sides until slightly golden, chill, once chilled, bruDijon mustard mustard.To assembleLine cling film horizontally on your workbench, creating three layers of cling film. Place 2-3 crepes slightly overlapping.Layer the sliced Parma ham\/caul fat on to the crepe.Spread a layer of the mushroom duxelle mixture on to the crepe, approx 0.5cm in depth.Place the beef fillet in the centre, and roll it up into a barrel shape.Leave to rest in the fridge, ideally overnight.Roll out the pastry, egg wash all over; place beef in the centre and wrap in the pastry.Egg wash the pastry, ideally twice for the perfect glaze, and finish with sea salt.Leave to rest in the refrigerator for 1 hour.To cookPre heat the oven to 210\u00b0C.Remove the beef Wellington from the fridge.Place on a baking tray lined with greaseproof paper.Bake in the oven for 35-40 mins; remove from the oven. Leave to rest for 15 minutes before slicing.TipsThe mushroom duxelle and crepes can be made the day before and refrigerated, also the sealing of the beef, to take the pressure off.To avoid soggy pastry, ensure all of the moisture has evaporated from the mushroom duxelle and the mix is dry.When glazing in egg wash, glaze the pastry once, refrigerate for an hour, then follow with another layer of eggwash \u2013 a double egg wash ensures a very crisp, golden brown, shiny finish.Leaving the beef Wellington to rest after cooking for a minimum of 20 minutes ensures the cooking is even, the meat is tender and the juices are retained within the meat.Using Parma ham creates another layer to retain the juices, and adds a slight seasoning to the beef.Make the crepes as thin as possible.Remove the beef Wellington from the fridge at least an hour before cooking, to ensure an even cooking.Dervilla O\u2019FlynnExecutive chef, Ballymaloe House Hotel \"\"<\/p>\n

Christmas can be overwhelming with the amount of food and meat, so for me something like monkfish, which is light but has a meaty texture, is a really great alternative. Seasonal greens and those delicious buttery potatoes will complement it perfectly and leave you feeling very satisfied. <\/p>\n

Buy the freshest monkfish you can find, or any other white fish such as John Dory, halibut, hake, or cod \u2013 are all great options. Serve with cooked seasonal greens such as kale, chard or spinach, which all complement the dish beautifully. <\/p>\n

Roast monkfish with Grenoble butter and seasonal greens\"DervillaDervilla O’Flynn’s Ballymaloe roast monkfish with Grenoble butter and seasonal greens Ingredients4 x 200g portions monkfish Organic spinach leaves Olive oil, for cooking Salt and pepperFor the sauce250g cold butter, cubed 3 tbsp mixed herbs (parsley, fennel, chives and basil), chopped 2 lemons (1 for segments, 1 for juice) 2 tbsp baby capers (Capers de Pariel) Handful of croutons Method Pat the monkfish portions dry with a paper towel and season with salt and pepper. Heat a wide, heavy frying pan over medium-high heat. Once hot, add olive oil and gently place the fish in the pan. Sear for 1 minute to develop a nice colour, then turn the fish over, reduce the heat, and cook for 2-3 minutes until done. Keep the fish covered to retain heat. Saut\u00e9 the spinach leaves in a separate pan until wilted. Set aside. For the sauce, place a saucepan over medium heat and melt the cubed butter. Once melted, add the chopped herbs, lemon juice, lemon segments, and capers. Let the sauce bubble gently. Add the croutons just before removing \u202ffrom the heat. To plate, use warm plates (this is essential). Place a spoonful of saut\u00e9ed spinach on each plate, add the fish, and spoon the sauce over the top. Garnish with chopped herbs. <\/p>\n","protected":false},"excerpt":{"rendered":"As turkey farmers around the country grapple with the stress and potential monetary hit surrounding the spread of…\n","protected":false},"author":2,"featured_media":156378,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[72,61,60,3791],"class_list":["post-156377","post","type-post","status-publish","format-standard","has-post-thumbnail","category-business","tag-business","tag-ie","tag-ireland","tag-turkey"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/posts\/156377","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/comments?post=156377"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/posts\/156377\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/media\/156378"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/media?parent=156377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/categories?post=156377"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/tags?post=156377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}