Jambalaya

Method:

  • Heat oil in a large frying pan over medium-high and fry chorizo until golden on both sides.
  • Transfer to a plate and set aside.
  • Add garlic, onion and capsicum to pan and cook for 3 minutes, then add paprika.
  • Return chorizo to the pan and stir in the rice, bay leaves, passata, stock and cayenne.
  • Season well.
  • Bring to the boil then reduce heat to low and simmer for 20 minutes.
  • Add prawns, cover, and cook for a further 5 minutes.
  • Add the parsley and stir well.
  • Place in serving bowls and garnish with shallots.

Garlic Prawn Pate

Method:

  • Melt 100g butter in a saucepan over medium heat.
  • Season the prawns then add to the pan with the garlic and cook, stirring, for 3-4 minutes until prawns are cooked through. Cool completely.
  • Transfer the cooled prawn mixture to a food processor with nutmeg and lemon zest and juice.
  • Whiz until a smooth paste, then add the mayonnaise and chopped dill, pulse a few times until combined.
  • Divide into serving bowls and smooth over the top.
  • Melt remaining 100g butter in a pan until foaming, cool slightly then skim surface and remove any white solids, then top pate with clarified butter mix, add a sprig of dill, place in fridge until set.
  • Cut baguette into 1cm thick slices on the diagonal, lightly brush the bread slices on one side with olive oil, arrange on lined tray and bake for 20 minutes until crisp and golden.
  • Serve pate with baguette croutons.

Curry Fish

Method:

  • Cover haddock with korma paste - sprinkle with salt and set aside.
  • Cut fish into slices and place in hot frying pan with flesh of pan down. (5 mins) turn once after 5 mins.
  • Add 3/4 teaspoons into frying pan add 1/2 tin - 1 tin coconut milk add thinly sliced chili add 4/5 spring onions finely chopped.

Panchetta Wrapped Tiger Prawns with Tomato and Basil Sauce and Pasta

Method:

  • Wrap the prawn in the panchetta and fry in a non stick pan / pot.
  • When ready remove from the pot.
  • Add the finely chopped onions and grated garlic and cook on a low heat until soft, but not coloured.
  • Add the tin of tomoatoes and simmer for approx 10 mins.
  • Cook the pasta according to the packet.
  • Add the cooked prawns and increase the heat Med - High to warm them through about 5 mins.
  • Add the basil and drop the pasta into the sauce and prawns and coat it.
  • Serve with some garlic bread and a chilled Pinot Grigio.

Kevi's Signature Appetizer - Tian of Prawn with Tomato Coulis

Method:

  • Boil ½ prawns until cooked, remove shells and mince with a pinch of pepper and add very fine diced lime and lemon and shredded coriander leaves.
  • Fry the remainder of the prawns (150 gr) in a little butter, mince and add 1 tbls green pesto.
  • Peel cored apples and dice finely.
  • Add a little lemon juice to prevent oxidation.
  • Peel avocado, remove stone, peel skin and dice finely.
  • Add a little lemon juice to prevent oxidation.
  • Peel beef tomato by blanching in boiling water for 1 min.
  • Remove skin, tomato flesh and seeds leaving only outer tomato flesh - dice finely.
  • Shred lettuce and mix with 1 tbsp mayonnaise.
  • Using an open ring mould (2”diameter x 3” high) lay a little of the diced tomato on the bottom of the mould.
  • Top with some shredded lettuce and then a layer of the diced apple.
  • Then add a layer of the lemon/lime/coriander prawn meat.
  • Top with the pesto prawn meat.
  • Next a layer of diced avocado followed by a top layer of tomato.
  • Store in fridge until required.

Tomato Coulis Method:

  • Place ingredients into pot and heat until all ingredients are cooked.
  • Remove from pot, cool and place ingredients into a blender.
  • Add salt and pepper to taste.
  • Blitz and put mixture through a sieve twice and taste.
  • Place the Tian of Prawn on top of a white plate.
  • Garnish with green mayonnaise (mayo and watercress blend) and spoon some Tomato Coulis on the plate.
  • Garnish -Top with a large Dublin Bay Prawn cooked, with the shell removed on the body part of the prawn and a sprig of flat parsley or chervil :-)

KK (Kevin's Kitchen) Morels with Scallops and Asparagus

Method:

  • Brush clean the morels, slice them length wise or leave whole depending on size.
  • Clean the asparagus, peeling the lower part as desired.
  • Dust the scallops lightly with flour.
  • Steam or boil the asparagus to “al dente” consistency.
  • You may wish to sauté them lightly in butter before serving.
  • In a sauté pan, melt the butter add the shallot and sauté for about 1 minute.
  • Add the morels and toss to coat them well with butter, (depending on the freshness of the mushroom, you may want to add some more butter, now or at the end, to have sufficient sauce for the asparagus).
  • Add the scallops and sauté about a minute on each side. (Make sure not to overcook them).
  • Then add the cream, cover the pan and cook for about 4 minutes, turning the scallops once.
  • Watch carefully not to overcook the scallops and if necessary add more cream and butter.
  • Add salt and pepper to taste.
  • Serve on a hot plate, napping the asparagus with sauce.

Garlic and Lemon Prawns

Method:

  • Bring a large pot of water, saturated with salt, to the boil.
  • Add the prawns in batches and boil for a couple of minutes, until they turn pink.
  • Transfer the boiled prawns to a large bowl of cold water (this is to stop them from cooking any further), drain and set aside.
  • Once all of the prawns have been boiled, heat a good glug of olive oil in a large pan over a medium heat.
  • Add some of the sliced garlic and fry the prawns in batches, adding more garlic, lemon juice and paprika to each batch.
  • Transfer all the cooked prawns to a large dish.
  • Dress with more lemon juice and the finely chopped parsley.
  • Tuck in with your hands and enjoy! 

Barbecued Marinated Swordfish

Method:

  • In a glass baking dish, whisk together the garlic, white wine, lemon juice, soy sauce, olive oil, seasoning of choice, salt and pepper.
  • Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
  • Preheat barbecue for high heat, and lightly oil grill hotplate.
  • Barbecue swordfish steaks for 5 to 6 minutes on each side.
  • Garnish with optional parsley and lemon wedges.
  • Note: Allow at least an hour for the swordfish steaks to marinate.

Whitefish or Salmon with a Pesto Crumb

Method:

  • Lay fish portions out on a tray/plate and season with salt and pepper.
  • Place breadcrumbs in oven for 10 min at 190-200oC to dry.
  • With a knife - "butter" the pesto on to the fish portions and then dip the fish portion (+ pesto) into the dried breadcrumbs.
  • Drizzle with olive oil and place in a heated oven (190oC) for 12-15min).
  • Leave to rest for 3 min before serving.
  • Note, variations of this product can be made using Philadelphia cheese, tomato pesto, Hollandaise sauce or any other spread-able topping you like.
  • You can also vary slightly by placing the pesto/crumb inside the fish portion by running a knife along the side of the fish creating a V into which flavours can be placed.
  • Serve with a nice crunchy salad and a glass of vino.

Fish Pie

Method:

  • Preheat the oven to 200°C/fan180°C/gas 6.
  • Cook the potatoes in boiling, salted water for 10-12 minutes until tender.
  • Drain well and return to the pan over the heat and dry out for about 1 minute, shaking the pan well.
  • Mash with plenty of seasoning and half the butter and put aside.
  • Tip: You can use any firm white fish, unsmoked or smoked.
  • A handful of shelled mussels goes down nicely, too.
  • Meanwhile, wash the spinach and cook it in a clean pan with just the water that clings to the leaves until just wilted.
  • Then drain well and squeeze out any excess moisture.
  • In a separate pan, gently cook the shallots and bay leaves in the oil for 6-8 minutes until softened.
  • Add the cream and bring just to the boil. Remove from the heat. Stir in the Parmesan, lemon juice, and parsley.
  • Cut the fish into bite-sized pieces and put into a buttered 1.8-litre (or about 3-pint) ovenproof dish with the prawns.
  • Break up the spinach with a knife and toss together with the fish.
  • Remove the bay leaves from the sauce and pour into the dish, shaking it so it all distributes evenly.
  • Spoon over the mash and dot with the remaining butter.
  • Put on a tray and bake for 25-30 minutes, until golden and bubbling.
  • © delicious. magazine

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