It’s prawn in 60 seconds
The Dunbrody House’s star chef Kevin Dundon shares his favourite recipes
I HOPE you all enjoyed the long weekend and both St Patrick’s Day and the special Day of Remembrance and Recognition on March 18. Here in Dunbrody, we had a fantastic week reopening and welcoming back guests after a few weeks of refurbishment. This week, I am sharing with you two tasty supper or snack recipes to try out. First is my garlic and chilli prawn salad. Prawns are one of my favourite shellfish and their flavour is tremendous. I used raw king prawns in this recipe as they will hold the cooking better. I personally love the combination of garlic and chilli to intensify the dish and the smoothness of the butter to settle the palate. Next, is a twist on an almond and apple pie with some delicious rhubarb.Rhubarb is really starting to shoot up here in Dunbrody and it is now time to use it. I like to pick smaller and younger sticks of rhubarb to use in this recipe. Imagine a cross between a Bakewell and a cinnamon roll. They are perfect as a tasty midday or afternoon treat. Happy cooking, Kevin
GARLIC AND CHILLI PRAWN SALAD
Ingredients (serves 4):
■ 1 red chilli, chopped
■ 2 garlic cloves, chopped
■ 1 lemon, zest and juice
■ 4 tbsp fresh coriander
■ 50g butter
■ 500g king prawn tails, peeled and uncooked
■ 1 tbsp olive oil
■ 2 shallots, chopped
■ 200g cherry tomatoes, halved
■ Salt and pepper
■ Little Gem lettuce, to serve
■ 4 slices of crusty bread, to serve
1. Place the chilli, lemon zest, garlic, butter and half the coriander in a bowl.Combine until smooth.
2. In a second bowl, combine the prawns and oil and season well with salt and pepper.
3. Preheat a large saute pan or wok over high heat.
4. Drizzle some oil and add the prawns, shallots, tomatoes and the butter mixture.
5. Cook for 3-5 minutes, shaking the pan, until cooked through and the butter is foaming and starting to brown.
6. Remove from the heat and squeeze the juice of a lemon over the prawns.
7. Sprinkle with the rest of the coriander. Toss and keep warm.
8. In the meantime, toast the bread and dress some salad leaves in each serving dish.
9. Place a slice of toast on the salad leaves, then spoon on the prawns.
10. Served drizzled with some of the warm butter mixture.
SPRING RHUBARB AND ALMOND ROLLS
Ingredients (makes 10-12 rolls):
■ 75g ground almond
■ 75g icing sugar + extra to serve
■ 75g butter
■ 1 egg
■ 20g cornflour
■ 300g puff pastry
■ 200g rhubarb compote
■ 1 Red Delicious apple
■ 1 lemon, juice
■ 1 egg wash ( 1 egg yolk mixed with 1 tbsp milk)
1. Preheat the oven to 160C.
2. Grease a muffin tray and dust with flour to make the pies easier to remove when baked.
3. To make the almond cream, in a bowl, combine the butter, caster sugar and ground almond. Add the egg and corn flour and mix. Set aside until needed.
4. Next, roll the puff pastry into a rectangle of around 2-3mm thick.
Cut the pastry into 9-12 strips measuring 12cm x 5cm. Place in the fridge.
5. Slice the apples very thinly, leaving the skin on, and sprinkle with lemon juice to prevent discolouration.
6. Remove the pastry strips from the fridge. Brush with egg wash.
7. Spread a thin layer of almond cream on each pastry strip, followed by some rhubarb compote. Next, lay a single long line of apple slices with the peel side facing out and hanging 3-4mm higher than the pastry edge.
8. Fold the pastry in half to cover the apples. The top of the apple slices with the peel should still be visible.
9. Starting on one end, roll the pastry strips like a cinnamon roll to the other end and transfer to the muffin tray.
10. Repeat the process with the remaining strips of puff pastry.
11. Brush with extra egg wash and place in the oven. Bake for 25-35 minutes until golden brown and fully cooked.
12. Serve warm or cold with freshly whipped cream.
TOP TIP: PUT SPRINGTIME IN YOUR MEAL WITH THIS DELICIOUS AND EASY-TO-MAKE RHUBARB COMPOTE
AN EASY way to bring a taste of spring to countless dishes from porridge to pork is to prepare some rhubarb compote.
In a small saucepan, over medium heat, warm 2 tbsp butter and 3 tbsp sugar until melted and combined. Add 4-5 rhubarb sticks chopped into small pieces and the juice and zest of half an orange. Simmer and cook for 3-4 minutes until the rhubarb is just softened but still holds its shape.
Remove from the heat and allow to cool, then transfer into an airtight container. Enjoy straight away as a sweet side or store in the fridge for a few days.
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