Dublin Bay Prawns with Lemon & Garlic

dublin_prawns-266x266

This is a quick and easy recipe, and allows the true flavours of the prawns to be enjoyed.

Ingredients

  • 2 lemons
  • 16 Dublin Bay Prawns – Shells removed
  • Splash olive oil
  • 2 cloves garlic – crushed
  • 50g Avonmore Butter

Directions

  1. Heat olive oil and butter in a frying pan until it begins to bubble.
  2. Add garlic and fry for 30 seconds over a medium heat.
  3. Add prawns and fry for 1 or 1 ½ minutes each side (depending on size).
  4. Squeeze half a lemon into the pan and mix into the cooking juices.
  5. Remove from pan and drizzle with cooking juices.

Serving Suggestions

Serve with salad leaves, lemon wedges and crusty bread.

Tip

Mix a little sweet chilli sauce with a few tablespoons of mayonnaise to create a delicious dipping sauce for prawns.

Courtesy of Bord Bia http://www.bordbia.ie

    
4.00 avg. rating (76% score) – 2 votes

Avonmore Winter Fruit Pie.

Winter Fruit Pie

Recipe cooking time 8-10 People

Directions

  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
     
  2. Cook the figs in boiling water for five minutes. Drain and set aside until cool enough to handle.
     
  3. Slice each fig in four and place in a large bowl with the rest of the fruit. In a small bowl, combine the sugar and cornflour, then add to the fruit and toss to coat.
     
  4. To make the topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Work the butter in with your hands until it resembles fine crumbs.
     
  5. Transfer the filling to a 9 x 13-inch pie dish and top with the walnut crumb. Bake in the lower third of the oven for 60-75 minutes, until the crumb is golden, the juices are bubbling around the edges and the fruit is tender when pierced with a skewer. If the crumb begins to get too dark towards the end, cover it with tin foil. Allow to rest for 10 minutes before slicing, then serve with custard.

Ingredients

  • 150g dried figs, stems removed
  • 240ml boiling water
  • 4 small apples, peeled, cored and sliced 1cm thick
  • 4 pears, peeled, cored, and sliced 1cm thick
  • 110g cranberries
  • 100g sugar
  • 2 tbsp cornflour

For The Walnut Crumb Topping:

  • 100g all-purpose flour
  • 160g brown sugar
  • 80g raw walnuts, coarsely chopped
  • 1½ tsp ground cinnamon
  • pinch of salt
  • 85g Avomore Unsalted Irish Butter, melted
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https://www.avonmore.ie/recipes/winter-fruit-pie?

Avonmore Winter Fruit Pie.

Winter Fruit Pie

Recipe cooking time 8-10 People

Directions

  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
     
  2. Cook the figs in boiling water for five minutes. Drain and set aside until cool enough to handle.
     
  3. Slice each fig in four and place in a large bowl with the rest of the fruit. In a small bowl, combine the sugar and cornflour, then add to the fruit and toss to coat.
     
  4. To make the topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Work the butter in with your hands until it resembles fine crumbs.
     
  5. Transfer the filling to a 9 x 13-inch pie dish and top with the walnut crumb. Bake in the lower third of the oven for 60-75 minutes, until the crumb is golden, the juices are bubbling around the edges and the fruit is tender when pierced with a skewer. If the crumb begins to get too dark towards the end, cover it with tin foil. Allow to rest for 10 minutes before slicing, then serve with custard.

Ingredients

  • 150g dried figs, stems removed
  • 240ml boiling water
  • 4 small apples, peeled, cored and sliced 1cm thick
  • 4 pears, peeled, cored, and sliced 1cm thick
  • 110g cranberries
  • 100g sugar
  • 2 tbsp cornflour

For The Walnut Crumb Topping:

  • 100g all-purpose flour
  • 160g brown sugar
  • 80g raw walnuts, coarsely chopped
  • 1½ tsp ground cinnamon
  • pinch of salt
  • 85g Avomore Unsalted Irish Butter, melted
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https://www.avonmore.ie/recipes/winter-fruit-pie?

Creamy mushroom, fennel & pea stroganoff

Creamy-Mushroom-with-Avonmore-Cooking-Cream-DSC_0263-266x266

Ingredients

  • 2 tsp olive oll
  • 3 finely sliced shallots
  • 1 finely sliced fennel
  • 2 garlic cloves, crushed
  • 350g button mushrooms, quartered
  • 1 tbsp paprika
  • 150ml vegetable stock
  • 1 tbsp tamari
  • 1 tub Avonmore Cooking Cream
  • 70g frozen peas
  • Juice of 1/2 lemon
  • Small handful of broccoli shoots
  • Quinoa or basmati rice to serve

Directions

Heat the oil in a large non-stick pan and soften the shallots, fennel and garlic for 5 minutes, and remember to keep stirring.

Add the mushrooms and cook on a high heat for 3 minutes, stirring regularly. Sprinkle over the paprika and mix well. Pour in the vegetable stock and tamari.

Bring to the boil and bubble for about 5 minutes, or unti the sauce reduced to a thick sauce.

Remove from the heat and stir through the Avonmore Cooking Cream, lemon juice and peas.

Simmer for 5 minutes, stirring regularly.

Garnish with the broccoli shoots and serve with quinoa or wholegrain basmati rice.

Tip: When cooking the quinoa add a 1/4 teaspoon of ground turmeric for an apetising colour. If you prefer you can use wholegrain basmati rice instead of the quinoa.

http://cookwithavonmore.ie/recipe/creamy-mushroom-fennel-pea-stragnoff/

 

Fresh Scallop Tartlets – Kevin Dundon

avon scallop tartlets 25516

The delicate flavour of the scallops and the crisp pastry are a lovely combination

Ingredients

  • 2 x sheets of puff pastry, each about
  • 30 x 20cm (12 x 8 inches)
  • Egg wash, made with 1 egg, beaten with 1 tsp milk
  • 8 fresh scallops
  • 4 tbsp extra virgin olive oil, plus extra for greasing
  • 1 tsp finely shredded tarragon leaves
  • 1 tbsp sea salt
  • 1 tbsp ground black pepper

To serve

  • 200g (7oz) lamb’s lettuce (mache) or baby leaves or greens
  • Juice of 1 lemon
  • Lemon wedges

Directions

  1. Preheat the oven to 190oC/375oF/gas mark 5. Grease a baking sheet.
  2. Roll out the puff pastry and, using a 10cm (4-inch) diameter biscuit (cookie) cutter, cut out four large circles. Place them on the prepared sheet and brush with the egg wash.
  3. Slice the scallops into discs that are about 1cm (. inch) thick. Place them on the pastry circles so that they are slightly overlapping, drizzle with a little of the olive oil, sprinkle with tarragon and season with salt and black pepper.
  4. Bake for 12–15 minutes or until the pastry is golden brown and the scallops are just cooked. Remove from the oven, drizzle with some more olive oil and serve immediately with lemon-dressed lamb’s lettuce and lemon wedges.

Avonmore Prawn Thai Green Curry

Prawn Thai Green Curry
Recipe cooking time 20 Minutes
Recipe cooking time 4 People
Ingredients
2 tbsp vegetable oil
2 tbsp green Thai curry paste
250ml Avonmore Cooking Cream
150ml coconut milk
200ml chicken stock
1 tbsp fish sauce
2 tsp brown sugar
2 tbsp lime juice
400g green beans, trimmed and halved
800g prawns, peeled and deveined
A small handful of fresh basil leaves
Directions
Heat the oil in a large frying pan over a medium-high heat. Stir in the curry paste and cook for one minute until fragrant.
 
Stir in the Avonmore Cooking Cream, coconut milk and stock until combined. Bring to a boil, then reduce the heat and simmer for five minutes.
 
Stir through the fish sauce, brown sugar and lime juice.
 
Add the green beans and prawns and cook for four minutes until the prawns are pink and beginning to curl.
 
Stir through the basil leaves until wilted and serve on a bed of steamed rice

To Serve:
Steamed rice

Neven’s Smoked Salmon & Prawn Linguini

lowressalmon_prawn_linguine_branded_12-266x266

Neven Maguire’s Avonmore Cooking Cream Collection

Ingredients

  • 250g linguini (good quality)
  • 250ml Avonmore Cooking Cream
  • 6 tbsp freshly grated Parmesan, plus extra to garnish
  • 150g sliced smoked salmon, thinly sliced into long strips (good quality)
  • 150g prawns , peeled & cooked
  • 4 tbsp torn fresh basil, plus extra to garnish
  • Sea salt and freshly ground black pepper

Directions

  1. Cook the linguini in a large pan of boiling salted water – the bigger the pan the less chance of sticking and it is a good idea to give this type of pasta a stir occasionally. This can take between 3-5 minutes from boiling – check with the packet instructions, they all vary.
  2. Pour the cream into a pan and bring to the boil, then boil for 2-3 minutes to thicken slightly, stirring occasionally. Remove from the heat and stir in the Parmesan, then season with pepper. The heat of the cream should melt the cheese.
  3. Drain the pasta and toss with the Parmesan cream, finally fold in the smoked salmon and prawns and basil until well combined. Divide among warmed pasta bowls and garnish with the remaining Parmesan and basil. Give each one a good grinding of black pepper and serve immediately.

http://cookwithavonmore.ie/recipe/nevens-smoked-salmon-prawn-linguini/

Neven’s Smoked Salmon & Prawn Linguini

lowressalmon_prawn_linguine_branded_12-266x266

Neven Maguire’s Avonmore Cooking Cream Collection

Ingredients

  • 250g linguini (good quality)
  • 250ml Avonmore Cooking Cream
  • 6 tbsp freshly grated Parmesan, plus extra to garnish
  • 150g sliced smoked salmon, thinly sliced into long strips (good quality)
  • 150g prawns , peeled & cooked
  • 4 tbsp torn fresh basil, plus extra to garnish
  • Sea salt and freshly ground black pepper

Directions

  1. Cook the linguini in a large pan of boiling salted water – the bigger the pan the less chance of sticking and it is a good idea to give this type of pasta a stir occasionally. This can take between 3-5 minutes from boiling – check with the packet instructions, they all vary.
  2. Pour the cream into a pan and bring to the boil, then boil for 2-3 minutes to thicken slightly, stirring occasionally. Remove from the heat and stir in the Parmesan, then season with pepper. The heat of the cream should melt the cheese.
  3. Drain the pasta and toss with the Parmesan cream, finally fold in the smoked salmon and prawns and basil until well combined. Divide among warmed pasta bowls and garnish with the remaining Parmesan and basil. Give each one a good grinding of black pepper and serve immediately.

http://cookwithavonmore.ie/recipe/nevens-smoked-salmon-prawn-linguini/

Avonmore Prawn Thai Green Curry

Prawn Thai Green Curry
Recipe cooking time 20 Minutes
Recipe cooking time 4 People
Ingredients
2 tbsp vegetable oil
2 tbsp green Thai curry paste
250ml Avonmore Cooking Cream
150ml coconut milk
200ml chicken stock
1 tbsp fish sauce
2 tsp brown sugar
2 tbsp lime juice
400g green beans, trimmed and halved
800g prawns, peeled and deveined
A small handful of fresh basil leaves
Directions
Heat the oil in a large frying pan over a medium-high heat. Stir in the curry paste and cook for one minute until fragrant.
 
Stir in the Avonmore Cooking Cream, coconut milk and stock until combined. Bring to a boil, then reduce the heat and simmer for five minutes.
 
Stir through the fish sauce, brown sugar and lime juice.
 
Add the green beans and prawns and cook for four minutes until the prawns are pink and beginning to curl.
 
Stir through the basil leaves until wilted and serve on a bed of steamed rice

To Serve:
Steamed rice