Neven’s Favourite
Clarke’s Fresh Fruit Recipes
Perfect for a special occasion and fun to
make with the
family . . .
The core of Neven’s philosophy is his
dedication to using only finest local
seasonal ingredients.
Through his love of Irish produce, he
met Pat Clarke who shares his passion.
When nine year old Pat Clarke received the gift
of some strawberry plants, little did he know he
was at the start of a journey which would lead
him to becoming one of Ireland’s biggest fresh
fruit producers. Over 800 tonnes of strawberries
are grown with the addition of raspberries,
blackberries and blueberries. More recently
Clarkes have launched a premium jam range
made only with fruit from the family farm.
Pat is honoured to have his berries feature on
the seasonal menu in Chef Neven Maguire’s
very famous MacNean House and Restaurant,
Blacklion, County Cavan. Run with pride and
dedication MacNean House presents the ultimate
dining experience. Every guest is made to feel at
home while enjoying exquisite dishes created from
an array of wonderful ingredients. This culinary
journey is a must!
Clarke’s strawberries and additional produce
has won many awards in the food sector and is
recognised by the best in the business for quality
and taste.
3
Knickerbocker Glory with Pat Clarke Strawberry Ice Cream
This is a great treat when you have people to visit on a hot day. The ice-cream can be made in advance
for a firmer texture and it really is incredible how well it manages to hold its shape.
SERVES 4 - 6
METHOD
INGREDIENTS
1 To make the strawberry ice cream, put the frozen strawberries
into a food processor with the honey, vanilla extract and
buttermilk. Blitz until smooth. Churn in an ice cream machine for
20 minutes until firm.
• 275g mixed Pat Clarke
strawberries, Pat Clarke
raspberries
• 4-6 ice cream wafers
Strawberry Ice Cream
• 400g Pat Clarke strawberries,
frozen
• 3 tbsp honey
• ½ tsp vanilla extract
• 200ml buttermilk
2 If you don’t have an ice cream machine, pour the mixture into
a freezer-proof plastic container and freeze. Remove and whisk
when semi-frozen, then return to the freezer. Whisk again after 1
hour, then freeze again and whisk twice more during the freezing
process.
3 When ready to serve, divide most of the mixed berries among
small sundae glasses, reserving some for decoration. Quickly
scoop the strawberry ice cream into balls and place on top, then
decorate with the reserved berries and the ice cream wafers to
serve.
4
5
Pat Clarke Iced Berries with White Chocolate Sauce
SERVES 4
METHOD
INGREDIENTS
1 Pile the mixed berries into pretty glasses and leave to thaw at
room temperature for about 10 minutes. The idea is that the
berries are iced but not frozen solid.
• 350g mixed pat Clarke
berries, frozen, such as
strawberries, raspberries and
blueberries
• 200g good-quality white
chocolate
• 150ml cream
2 Meanwhile, break the white chocolate into pieces and place
in a heatproof bowl with the cream. Set over a saucepan of
simmering water and leave to melt, stirring occasionally, until you
have achieved a smooth chocolate sauce. Pour the warm white
chocolate sauce over the iced berries to serve.
6
7
Birthday Cake with Pat Clarke Strawberries
This wonderful birthday cake is as light as a feather – perfect to fill the tummies of lots of excited
children. It’s best eaten cooled and not long out of the oven, which is just as well, as it doesn’t tend
to last!
SERVES 10 - 12
METHOD
INGREDIENTS
1 Preheat the oven to 190°C/375°F/gas mark 5. Line the bases of 2
x 20cm non-stick sandwich cake tins with parchment paper.
• 5 eggs, at room temperature
• 150g caster sugar
• 175g self-raising flour, sifted
• finely grated rind of 1 lemon
• 200g crème fraîche
• Seeds from vanilla pod
• 225g Pat Clarke strawberries,
hulled and sliced
• ½ tsp sifted icing sugar
2 Place the eggs and sugar in a large bowl. Using either a handheld electric whisk or a freestanding mixer, beat the mixture
until it fills over half the bowl and has the consistency of lightly
whipped cream.
3 Using a large metal spoon, gently fold in the sifted flour and
continue folding until all the flour is fully absorbed, then fold in
the lemon rind. Divide the cake batter between the prepared tins
and cook for 20-25 minutes, until slightly springy to the touch
and cooked through. Turn out onto wire racks, peel away the
parchment paper and leave to cool completely.
4 When the cakes have cooled and you’re ready to serve, beat
the crème fraîche and the vanilla seeds until smooth and then
spread two-thirds over one of the cakes. Top with half of the
strawberries and dust lightly with icing sugar.
5 Sandwich the 2 cake halves together and spread over the rest of
the crème fraîche. Arrange the rest of the strawberries on top
and dust lightly with icing sugar, then cut into slices and arrange
on plates to serve.
8
9
Pat Clarke Strawberry Muffins
All children love muffins and enjoy baking them. This recipe has relatively little fat with each muffin
having fewer than 190 calories (without the frosting) – excellent for something so delicious.
SERVES 12
METHOD
INGREDIENTS
1 Preheat the oven to 180°C/350°F/gas mark 4. Line a 12-hole
muffin tin with paper cases.
• 50g butter
• 100g Pat Clarke strawberries,
quartered
• 25g icing sugar, plus extra for
dusting
• 275g plain flour
• 2 tsp baking powder
• 150g light muscovado sugar
• finely grated rind of 1 orange
• 1 egg
• 1 tsp vanilla extract
• 225ml milk
2 Melt the butter in a small pan or in the microwave, then leave
to cool. Toss the strawberries in a bowl with the icing sugar to
coat. Sift the flour and baking powder in a bowl. Stir in the light
muscovado sugar, orange rind and sugar-dusted strawberries.
3 In a separate bowl, beat together the egg, vanilla extract, milk
and cooled melted butter, then fold into the dry ingredients until
just combined. Do not over-mix.
4 Divide the muffin mixture among the paper cases and bake for
18-20 minutes, until well risen and just firm. Transfer to a wire
rack and leave to cool completely. Arrange on a plate and lightly
dust with icing sugar to serve.
* See page 22 for delicious frosting recipe.
10
11
Jammie Dodgers
MAKES 14 - 15
INGREDIENTS
• 100g Pat Clarke strawberry
jam
• ¼ tsp vanilla extract
• 1 tbsp water
SHORTCAKE
• 75g plain flour, plus extra for
dusting
• 25g icing sugar, plus extra for
dusting
• finely grated rind of 1 lime
• 50g butter, softened
METHOD
1 To make the short cake, sift the flour and icing sugar into a bowl.
Stir in the lime rind, then beat in the butter with a wooden spoon
to give rough crumbs. Bring the mixture together with your hands
to form a soft, smooth dough. Wrap in clingfilm and chill for at
least 30 minutes or up to 3 days is fine.
2 To make the jam filling, place the strawberry jam, vanilla extract
and water in a pan and simmer over a low heat for 8-10 minutes,
until the jam is melted and slightly thickened, stirring occasionally.
Pass through a sieve into a bowl and then leave to cool. Cover
with clingfilm and chill until needed.
3 Preheat the oven to 190°C/375°F/gas mark 5. Line 2 baking
sheets with parchment paper. Roll out the dough on a lightly
floured surface to a 3mm thickness. Stamp out 28-30 rounds
using a 4cm fluted cutter and arrange on the lined baking sheets.
Using a piping bag nozzle (a metal rather than plastic one is best
for this) with a 1cm-wide head, press the nozzle into the centre
of half of the rounds to stamp out a hole (which will allow you
to see the jam later). Bake the biscuits for 6-8 minutes, until crisp
and lightly golden. Cool on a wire rack.
4 To assemble, spoon a teaspoon of the jam mixture into the centre
of each cooled uncut shortcake. Dust the remaining shortcakes
with icing sugar and then place on top, pressing down lightly so
that the jam just squeezes out through the hole a little. These are
best served on the day that they are made.
12
13
Pancake Ribbons with Fresh Pat Clarke Berries
MAKES 8 pancakes (approx)
INGREDIENTS
• 225g mixed Pat Clarke
berries, such as sliced
strawberries, blackberries,
raspberries and blueberries
• 2-4 tbsp plain yoghurt
PANCAKES
• 100g plain flour
• 2 eggs
• 300ml milk
• a little olive oil
METHOD
1 To make the pancakes, sift the flour into a bowl and make a well
in the centre. Break in the eggs and using a balloon whisk start
to incorporate them into the flour, then gradually add the milk,
whisking continuously until you have a smooth batter. Cover with
clingfilm and leave to stand for 20 minutes if time allows.
2 Heat a little oil in a heavy-based frying pan and pour in just
enough batter to thinly coat the base of the pan. Cook over a
moderately high heat for about 1 minute, until golden brown.
Turn over and cook on the second side for another 30 seconds
to 1 minute, until golden. Transfer to a plate and keep warm in
a low oven. Repeat with the remaining batter, stacking up the
cooked pancakes on top of each other with parchment paper in
between.
3 To serve, roll up the pancakes and cut into ribbons, then arrange
on plates with the berries and add a little drizzle of yoghurt to
each one.
14
15
Smoked Duck Salad with Pat Clarke Strawberry Dressing
SERVES 4
INGREDIENTS
• 120g packet sliced smoked
duck breast (Silver Hill, if
possible)
• 1 large orange, flesh cut into
segments
• 100g Pat Clarke strawberries,
hulled and diced into cubes
• 50g (2oz) mixed salad leaves
• 3 tbsp toasted flaked almonds
STRAWBERRY DRESSING
• finely grated rind of ½ orange
• 3 tbsp rapeseed oil
• 2 tbsp strawberry vinegar
• 1 tsp runny honey
• 1 tsp snipped fresh chives
• sea salt and freshly ground
• black pepper
METHOD
1 This is a lovely starter that proves a little can go a long way – you
will only need a 120g packet of smoked duck, which is now
available in large supermarkets and good delis. Otherwise it
works well with Ummera smoked chicken, depending on your
preference.
2 To make the dressing, whisk the orange rind in a bowl with the
rapeseed oil, strawberry vinegar, honey and chives and then
season to taste.
3 Divide the smoked duck between the plates. Arrange the
orange segments between each duck slice. Sprinkle the diced
strawberries over the duck and oranges. Mix the salad leaves with
the dressing and arrange in the centre of the duck slices. Drizzle
any remaining dressing over the top, then scatter over the toasted
almonds to serve.
16
17
Pat Clarke Strawberry Sponge Cake
SERVES 6
INGREDIENTS
• 5 eggs, at room temperature
• 150g (5oz) caster sugar
• 175g (6oz) self raising flour,
sifted
• drop of vanilla essence
(optional) knob of butter, for
greasing
• 120ml (4fl oz) cream
• 2-3 tbsp Pat Clarke strawberry
or raspberry jam
• icing sugar, to dust
METHOD
1 Preheat the oven to 180°C (350°F), Gas mark 4. Place the eggs
and sugar in a good sized bowl and using either a hand or
electric whisk, beat the mixture until it fills over half the bowl
and has the consistency of lightly whipped cream. Using a
dessertspoon gently fold in the sifted flour and continue folding
until all the flour is fully absorbed, then beat in the vanilla
essence. Divide the mixture between 2 x 20cm (8in) sponge cake
tins, which have been lightly greased with butter. Cook for 20-25
minutes. When the cake is cooked it comes slightly away from
the tin. Turn out on to wire racks and leave to cool completely.
2 Whip the cream in a bowl until soft peaks form. Spread the jam
on one side of the sponge almost but not quite to the edge and
then cover with the cream. Carefully place the other sponge on
top to cover the filling completely. Add a light dusting of icing
sugar and place on a cake stand, then cut into slices to serve.
18
19
MacNean Cheesecake with White Chocolate,
Coole Swan and Macerated Clarke’s Strawberries
SERVES 4
INGREDIENTS
• 200g (7oz) cream cheese
• finely grated rind and juice of
¼ lemon
• ½ vanilla pod, split in half and
seeds scraped out
• 100g (3.5oz) white chocolate,
broken into squares
• 100ml (3.5fl oz) cream
• 100ml Coole Swan Liquor
• 4 shortbread biscuits, finely
broken
INGREDIENTS
• white chocolate curls
• dried raspberries
• Maltesers
• spun sugar
• fresh mint sprigs
METHOD
1 Using a whisk, beat the cream cheese, lemon rind and juice,
vanilla seeds, melted white chocolate and Coole Swan together,
until smooth and light.
2 Fold in the whipped cream until combined. Transfer to a piping
bag fitted with a 1cm (1/2in) plain nozzle and place in the fridge
until needed.
3 To assemble the cheesecake, divide the macerated strawberries
among martini glasses and crumble the shortbread biscuits
on top. Pipe the cheesecake mixture right up to the rim of the
glasses and decorate with raspberries, white chocolate curls,
dried raspberries, Maltesers, spun sugar and mint sprigs.
4 To serve, arrange the cheesecakes on plates.
* See page 22 for Macerated Clarke’s Strawberries recipe.
20
21
Macerated Pat Clarke Strawberries
INGREDIENTS
METHOD
• 8 oz Pat Clarke
Strawberries chopped
• 2 tbsp crème de cassis
• 1 tsp vanilla extract
• 1 tsp mint or basil chopped
1 Pour the crème de cassis
and vanilla extract over the
strawberries.
2 Cover with cling film and
shake. Leave overnight to
infuse.
Strawberry Muffin Frosting
INGREDIENTS
METHOD
• 120g butter
• 165g cream cheese
• 1tsp vanilla extract
• 330g icing sugar
• a few drops of red food
colouring (optional)
1 Using an electric mixer on a low speed, beat the butter, cream
cheese, vanilla until well combined. Then add the icing sugar and
continue to mix until smooth.
2 Add the food colouring at this point if using.
22
Photography by
Paul Sherwood
23
Special Thanks
We wish to thank Chef Neven Maguire for his time and enthusiasm
in the creation of these delicious recipes.
Thank you also to his wonderful staff at MacNean Restaurant for
their support and interest.
Pat and Mary Clarke
www.clarkesfreshfruit.ie