Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen

fish-gratin_0

Anna on @SaturdayKitchen this morning 10am.

anna haugh scallops

Dublin Bay prawns are also known as langoustines and are served here with traditional Irish potato pancakes called boxty.

Ingredients

For the kale and cabbage

For the lovage purée

For the boxty

For the Dublin Bay prawns

Dublin Bay prawns, lovage purée and boxty @Anahaugh – Anna on @SaturdayKitchen tomorrow morning 10am.

anna haugh scallops

Dublin Bay prawns are also known as langoustines and are served here with traditional Irish potato pancakes called boxty.

Ingredients

For the kale and cabbage

For the lovage purée

For the boxty

For the Dublin Bay prawns

Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen

fish-gratin_0

Dublin Bay prawns, lovage purée and boxty @Anahaugh

anna haugh scallops

Dublin Bay prawns are also known as langoustines and are served here with traditional Irish potato pancakes called boxty.

Ingredients

For the kale and cabbage

For the lovage purée

For the boxty

For the Dublin Bay prawns

Ulster Crab Risotto

Ulster Crab Risotto

Serves: 10

Ingredients

  • 2 large Portrush Brown Cock Crabs
  • 4 litres pre-prepared crab stock
  • 500g Lakeland Dairies Butter
  • 400ml Millac Dairy Whipping Cream
  • 1kg arborio rice
  • 8 banana shallots
  • 200g wild rocket
  • 300g Parmesan cheese (Parmigiano Regianno)
  • micro red amaryth cress and parsley to garnish
  • 4 red peppers
  • 50ml aged balsamic vinegar
  • 100ml olive oil

Method

In a large, flat-bottomed pan melt 250g of Lakeland Dairies Butter. Add the shallots and braise before stirring in the rice.

Pour in the crab stock, a little at a time, until the rice is half cooked. Remove from the heat.

Place 2 red peppers in the oven with a little olive oil, salt and pepper. When they have blistered all over, remove them from the oven, cool and deseed. Remove skins with a small prep knife and cut into thin strips (equal lengths).

Deseed the remaining 2 red peppers and blend before passing through a fine chinoix or muslin. Discarding the pulp, transfer the juice into a small pan, adding the balsamic vinegar and reduce to a thick consistency. Allow to cool, before whisking in olive oil to make a pepper dressing.

Purée the brown crab meat and pass through chinoix to remove any shell. Set aside.

Pick out the white crab meat, ensuring there are no pieces of shell remaining. Mix together with the brown meat.

Place the remaining 250g Lakeland Dairies Butter into a large pan and add the half-cooked rice mixture. When it is almost cooked, add the Millac Dairy Whipping Cream, Parmesan and crab meat and simmer gently.

Season to taste. Add the rocket and stir until soft.

Serve the risotto as 2 or 3 quenelles in the centre of a suitable bowl.

Arrange slices of red pepper around the risotto and drizzle the red pepper dressing on top before garnishing with the amaryth and parsley.

 

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

Dublin Bay prawns, lovage purée and boxty @Anahaugh

anna haugh scallops

Dublin Bay prawns are also known as langoustines and are served here with traditional Irish potato pancakes called boxty.

Ingredients

For the kale and cabbage

For the lovage purée

For the boxty

For the Dublin Bay prawns