need recipes from Kevin Dundon/Ragland Road F&W seminar

[BGK]

I was planning on making Ger's Bread Pudding for my Thanksgiving dinner dessert. Kevin Dundon from Ragland Road gave out the recipes for the bread pudding, and the Salmon of Knowledge, at his Food and Wine seminar on November 5th. I've gone through all my F&W papers, multiple times, and can't find it to save my own personal life.

Was anyone else at the seminar on the 5th, and be willing to share the recipe? Much obliged.

 

[TheRustyScupper]

Raglan Road: Ger’s Bread & Butter Pudding Including the Butterscotch & Custard Sauce Recipes!
Note: This recipe comes straight from RR’s Head Chef’s cookbook.

2 oz. raisins
2 ½ Tbsp. Irish Mist
¾ stick butter, at room temp
12 slices medium-sliced white bread, crust removed
1 1/3 cups cream
1 1/3 cups milk
4 egg yolks
1/3 cup caster sugar
2 eggs
Soak raisins in Irish Mist overnight. Drain off excess.
Preheat oven to 350. Generously butter an ovenproof dish. Using the remaining butter, butter both sides of bread slices & cut each into fourths.
Arrange a single layer of bread slices in the dish, slightly overlapping. Scatter with some raisins. Repeat with one more layer of bread then raisins. Press down gently.
Heat the cream & milk until just to a boil. Remove from heat. Meanwhile, whisk together the egg yolks & sugar in a heatproof bowl over simmering water until thickened. Remove from heat and beat in the cream mixture.
Pour two-thirds of the custard mixture over the bread and let stand for 30 minutes.
Pour remaining custard over soaked bread in dish and arrange the rest of the bread on top. Press down firmly so the custard comes halfway up the bread. Bake 30 to 35 minutes or until golden brown.

BUTTERSCOTCH SAUCE
½ stick unsalted butter
4 Tbsp. light muscovado sugar
2 ½ Tbsp. clear honey
2 ½ Tbsp. double cream
Place butter sugar, and honey in a small pan. Bring to a boil over moderate heat, stirring until sugar has dissolved. Reduce heat. Add cream and simmer 2 to 3 minutes until thickened.

EGG CUSTARD
2 ¾ cups milk
6 egg yolks
3 ¾ Tbsp. caster sugar
a few drops of pure vanilla extract
Bring milk to scalding point in a nonstick pan. Meanwhile, place the egg yolks in a bowl with the sugar & vanilla stirring to combine. Slowly, whisk the hot milk into the egg mixture. Wipe out the pan and pour in the egg mixture and cook, stirring constantly, for about 10 minutes until thickened. Do not let boil!

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Salmon of Knowledge - fresh salmon topped with smoked salmon, baked and served with a maple glaze
Raglan Road, Pleasure island, WDW
Serves 4

4 slices of salmon filet (about 8 oz each) cut in even pieces; no tails.
4 slices of Smoked salmon
salt and freshly ground pepper
Butter
Mashed Potatoes (below)
Vegetables (below)
Maple Beurre Blanc (below)

Make Mashed Potatoes and keep warm. Preheat the oven to 190°C/gas 5. Top each piece of salmon with a slice of smoked salmon and place in a greased roasting tray. Top with a pat of butter and season with salt and freshly ground pepper. Roast the salmon for 7 minutes until medium rare. Meanwhile prepare the vegetables and Maple Beurre Blanc.
Plate: use an 11 3/4 “ plate and place salmon on a bed of mashed potatoes and leek mix. Drizzle the sauce on each salmon portion. Garnish with parsley.

 

[BGK]

Much obliged.

The bread pudding was spiffing, and quite a hit:

A note to anyone trying this: use low heat for the creme anglaise. I ruined the first batch when I heated it a little too fast and ended up with sweetened scrambled eggs...