Comber Earlies Georgina Campbell's Ireland Guide Recipes

• Lobster and Comber Potato Salad With Crispy Bacon and Tarragon (Chef: Carl Johannson)
• Himalayan Salt Aged Sirloin With Warm Comber Potato Scallion and Horseradish Salad (Chef: Danny Miller)
• Comber Earlies with Roast Garlic and Rosemary (Chef: Colin McCreedy)
• Comber Potato and Chocolate Fudge Cake (Chef: Colin McCreedy)

Lobster and Comber Potato Salad With Crispy Bacon and Tarragon (Chef: Carl Johannson)

This recipe is quick and easy to make if the lobster has been prepared ahead of assembly.

Serves 4

Ingredients:

Flesh of a freshly cooked 2lb lobster (boiled for 8 minutes)
Smoked pancetta
1kg baby Comber potatoes
100g mini capers
100g sliced shallots
50g chopped fresh tarragon
2 cups mayonnaise, preferably homemade
Garnish: fresh watercress

Method:

1. Bake the pancetta until crispy.

2. Boil the Comber potatoes in salted water until tender then drain.

3. Mix together the Comber potatoes, capers, shallots and tarragon with two cups of mayonnaise.

4. Place into a clean serving bowl and arrange the lobster, pancetta and watercress on top.

Himalayan Salt Aged Sirloin With Warm Comber Potato Scallion and Horseradish Salad (Chef: Danny Miller)

This beautifully understated dish, like all simple dishes, success depends on quality ingredients and skilful cooking.

Serves 4

Ingredients:

2 x 12oz Sirloins
500g Comber potatoes cooked and kept warm
6 tablespoons good mayonnaise
1 tablespoon good horseradish
1 bunch scallions 1 bag watercress
1 x pickled red onion

Method:

1. Season the sirloins on both sides and cook on a hot pan for 2 minutes either side (for rare) and leave to rest.

2. Mix mayonnaise and horseradish together and combine with sliced Comber potatoes and scallions. Check seasoning and place on serving plate.

3. Slice the steak and place around potato salad. Drizzle over any juices from the steak.

4. Garnish with watercress and pickled red onion.

Comber Earlies with Roast Garlic and Rosemary (Chef: Colin McCreedy)

A lovely versatile side dish a perfect accompaniment for your meal.

Serves 4:

Ingredients:

12 Comber Earlies (equal in size)
Butter and olive oil, as required
2 cloves of garlic, sliced
4 sprigs of rosemary
Salt and pepper
Sea salt flakes, to serve

Method:

1. Scrub and wash the Comber Earlies. Boil in salted water for 20-25 minutes or until tender, then drain and keep warm.

2. Place a pan on a medium-high heat, add a good knob of butter, a drizzle of olive oil, the sliced garlic and sprigs of rosemary; season and sauté for 1 minute.

3. Add the Comber Potatoes to the pan, coat with the butter mixture and cook for 4-5 minutes to roast and crispen the skin. Take care to keep rolling potatoes in the pan to brown them evenly and prevent burning.

4. Sprinkle lightly with sea salt flakes and serve.

Comber Potato and Chocolate Fudge Cake (Chef: Colin McCreedy)

Now for a dessert! Although mainly used in main courses and side dishes, potatoes are extremely versatile as an ingredient and especially valuable for adding moisture and texture to baking and desserts, in a similar way to ground almonds. 

Serves: 4-6

Ingredients:

200g Comber Potatoes, mashed
125g butter
4 tablespoons of cream
100g dark chocolate
350g caster sugar
2 tablespoon cocoa powder
5 egg yolks
1½ teaspoon baking soda
4 tablespoon hot water
200g plain flour
2 teaspoon baking powder
5 egg whites
 

Topping:
250g dark chocolate
185ml whipping cream

Method:

Preheat a moderate oven, 160ºC.

1. Put the mashed potatoes, butter, cream, dark chocolate, caster sugar and cocoa powder into a large heatproof bowl.

2. Place the bowl over a pan of boiling water, and then leave for 5-10 minutes to melt together.

3. When the ingredients have melted, use a wooden spoon to mix them and combine thoroughly together.

4. Remove from the heat and beat in the egg yolks.

5. Add the baking soda to the hot water, then whisk into the chocolate mixture.

6. Gradually fold in the sifted flour and baking powder, to make a smooth batter.

7. Using an electric mixer, whisk the egg whites in a clean bowl, then carefully fold into the cake batter in 3 stages.

8. Pour onto a baking tray or a cake tin lined with parchment paper and bake in the preheated oven for 45-50 minutes, or until firm and springy to the touch.

9. While the cake is baking, make the topping: Break up the dark chocolate into smaller pieces and place in a medium sized bowl. Boil the cream and pour onto the broken chocolate pieces, whisk well to combine with the melted chocolate, creating a smooth glossy ganache topping. Set to one side until required.

10. Remove the fudge cake from the oven leave to cool in its baking tray/cake tin to keep its shape.

11. When cold, peel the paper from bottom of the fudge cake, turn right side up and coat with the prepared chocolate ganache topping.

12. Leave to set, and then cut into portions and enjoy at room temperature or served warm with your favourite ice-cream.