Sunday Kitchen: Eggstra special
The Dunbrody House’s star chef, Kevin Dundon, shares his favourite recipes
I often share recipes for either a roast leg of lamb or glazed ham at Easter — but this year I’ve decided to highlight the other stars of the show. Easter is a time when we all sit down for a family meal and the main course is always the focus, but it is worth having your starter and dessert organised in advance so you get to enjoy the day too. First up, I have a prawn cocktail with a twist. I serve mine on a slice of sourdough bread instead of in a classic glass, and also add whipped cream to the sauce. This makes the flavours much more rounded and richer. You can prepare all the elements the day before and then keep them separately in containers until you are ready to combine the toasted bread, leaves, prawns and sauce together and serve. Don’t forget a squeeze of lemon juice to give balance to the dish. To finish off, I have a lovely chocolate cake, which can equally be made a day or so in advance and kept in the fridge until required. Make sure to use an unsweetened cocoa powder. Serve this delicious cake decorated with as much chocolate as you like — it is Easter after all. Happy cooking, Kevin
EASTER CHOCOLATE CAKE
Ingredients: (serves 6-8):
■ 75g cocoa powder
■ 150ml boiling water
■ 150g butter
■ 450g brown sugar
■ 4 large eggs
■ 240g flour
■ 1½ tsp baking powder
■ 6 tbsp milk (optional)
■ 1 orange, zest
For the icing:
■ 200g milk chocolate
■ 200g cream
■ 2 tbsp honey
■ 5 tsp apricot jam
■ 4-5 chocolate flakes
■ 100g chocolate mini eggs
1. Preheat the oven to 170C. Grease and line two 20cm cake tins with greaseproof paper.
2. Mix the cocoa powder and boiling water together and set aside.
3. Place the butter and sugar in the mixer and beat until well combined.
4. Add the eggs, flour, baking powder, milk and orange zest and mix again until combined. Pour in the cocoa and water mixture and combine.
5. Divide equally between two cake tins and bake in the oven for 20-25 minutes.
6. Remove from the oven to cool.
7. For the icing, bring the cream and honey to the boil. Remove from the heat and pour over the chocolate pieces. Stir until smooth. Set aside to cool until it has reached a spreadable consistency.
8. Place the first cake on a cake stand. Spread the apricot jam, then half the icing. Top with the second cake, remaining icing and decorate.
PRAWN COCKTAIL WITH SOURDOUGH BREAD ROLLS
Ingredients (serves 4):
■ 150ml mayonnaise
■ 4 tsp tomato ketchup
■ 1 dash Tabasco
■ 30ml brandy
■ 1 lemon, zest and juice
■ 75ml cream
■ 16 Dublin Bay prawns/large king prawns tails, raw
■ 1 carrot, halved
■ ½ leek, halved
■ ¼ celery stick
■ 50ml white wine
■ 4 slices sourdough bread, halved
■ 2 tbsp olive oil
■ ½ Iceberg lettuce, finely shredded
■ Salt and pepper
1. First, prepare the prawn cocktail sauce. Mix the mayonnaise and ketchup in a bowl. Stir in the Tabasco, brandy and 1 tbsp lemon juice, mixing until well combined.
2. In a second bowl, whisk the cream until lightly whipped. Fold into the sauce until fully combined. Check the seasoning and adjust to your taste.
3 Cover the bowl and place in the fridge until needed.
4. In the meantime, bring a saucepan of water to the boil. Add the lemon zest, carrot, leek, celery and white wine. Season well with salt and pepper.
5. Simmer for around 15 minutes to infuse the water, making a light vegetable stock.
6. Meanwhile, prepare a bowl with iced water to pause the cooking of the prawns, and set aside until needed.
7. Next, carefully place the prawn tails into the simmering water. Cook for 1-2 minutes until cooked but still holding their shape.
8. Remove from heat and transfer immediately to the ice water bowl to stop the cooking process. Leave the prawns in the water for a minute or so until cold, then drain and place on a plate lined with kitchen paper to any absorb excess water.
9 Preheat the oven grill to high and drizzle the sourdough bread slices with some olive oil. Season with salt and pepper.
10. Place the bread slices on a baking tray or rack under the grill for 2-4 minutes until nicely toasted on both sides. Remove from the grill and set aside to cool.
11. Once ready to serve, place the toast on a serving platter and add some salad leaves drizzled with a little lemon juice.
12. Place some cooked prawns on top of the leaves, then gently spoon some sauce over the prawns. Add a crack of black pepper if desired and serve immediately. Best enjoyed within 30 minutes to ensure the toast doesn’t become soggy.
TOP TIP: SHINE ON THIS EASTER SUNDAY WITH THIS TASTY GLAZE FOR LAMB OR HAM
IF YOU are doing a ham or roast leg of lamb this Easter Sunday, glazing is a must and can be made from the simplest honey and wholegrain mustard to more unusual flavours such as anchovy.
In a bowl, combine 2 tbsp honey, 3 tbsp orange marmalade, 1 tbsp Dijon mustard, 1 tsp mixed dried herbs and 2 tbsp melted butter, stirring until smooth. Drizzle over the ham just before roasting, or for lamb, brush half on at the start of roasting and the rest 20 minutes before the end of the cooking time for a shiny, tasty crust.
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