To Cook Langoustines (Dublin Bay Prawns)
For a kg of good sized prawns, anything from about 16 pcs or less.
Take a large saucepan with lid that will hold half the prawns.
Fill with hot water and bring to the boil add salt at least 1 or up to 2 table spoons.
(remember you are cooking a saltwater crustacean, boiling, salt, hot water, osmosis??? School science lessons, a foggy recollection, anyway the salt in the boiling water we think keeps the meat from going soggy)
Once the water is boiling drop half the prawns in and time for 5 minutes from the water returning to the boil.
Remove any scum before the 5 mins are up and then lift out your prawns into cold water to chill them down for eating cold or into a warm place for eating warm.
Repeat the process, remembering to bring water back to the boil before dropping in the last of the prawns.
It is always best to do a smaller quantity quickly than to cook a whole kilo in one go.
We serve with new potatoes, salad and aioli.
500 – 700g sliced venison shank (osso bucco)
2 carrots sliced into wheels 5mm wide
6 shallots halved
1 can of plum tomatoes
2 beef stock cubes
1 or 2 glasses of red wine
2 bay leaves
2 cloves of garlic finely sliced
Bouquet garni – thyme and rosemary
Salt and pepper
Osso bucco literally means bone with a hole. This recipe is so simple with spectacular results, definitely one of my personal favourites.
Brown the meat in a large casserole dish. Set the brown meat to one side and soften the onions and carrots on a low – med heat until they begin to caramelise (10 mins). Put in the garlic and the stock cubes and cook for a further 2mins. Now chuck in the herbs (bays, thyme and rosemary) followed by the meat and the tomatoes. Cook through for 5mins, season then add the wine. Bring to the boil, then cover and put into the oven for 4-5hrs until the meat begins to fall off the bone, stirring occasionally. Serve with rice.
Velvety Venison Stew
1kg Boneless Haunch Roll cut into big dice 2cm
2 onions chopped
2 Bay leaves
Tyme fresh sprig or a big pinch of dried
Red Wine, bottle of (don’t need all of it)
Port, Sweet Sherry, Madira (a glug or two of any )
Ground Black Pepper
Brown Sugar Tbsp
Beef Stock, make up a litre.
Cream 150 ml
Dark Chocolate grated 1oz 70%
Blue Cheese 1oz crumbled or diced
In a thick bottomed frying pan, fry onions in olive oil with a Bay leaf, four or five crushed juniper berries and some tyme, when slightly coloured and softening, brown some of the diced venison, do it in smallish batches and add a few more juniper berries to each batch (if you prefer less juniper, just leave out) and reserve in a warmed casserole with lid.
Deglase pan with red wine and add any blood retrieved from the packaging, add a glug or two of Port, Sherry or Madeira and add two thirds to three quarters of the beef stock, reduce all by half and then pour into casserole with the browned venison add remaining tyme and bay leaf season with salt and pepper, not too heavy on the salt as the stock will have had salt in it. Cook in a Moderate oven up to 2 hours until the venison is Melting tender, if the liquid is depleting in the casserole, microwave the remaining beef stock to get it hot again and add it to the casserole, one could add another glug of red wine if one was so inclined.
When tender remove to a warm ring on the top of the cooker, add the brown sugar, cream, chocolate and cheese, stir well to ensure all melted through. Serve perhaps with Potatoes-Celeriac mash, Cranberry Jelly and fresh steamed Kale, Sprouts or Red Cabbage,
A great summer favourite
For the Salsa
1 tin of red kidney beans, drained and rinsed
1-2 shallots chopped finely
200g ripe tomatoes diced
Small bunch of fresh coriander chopped
Pinch of chilli flakes or chopped fresh chilli
Juice of half a lime
A few twists of sea salt
Tablespoon of Extra Virgin Olive Oil
Gently combine all the ingredients and set aside to allow the flavours to develop.
For the Salmon
2 fillets of fresh salmon
1-2 large garlic cloves
2 cm root ginger peeled
Large pinch of rock salt
Pinch of cumin powder
Pinch of cinnamon powder
Zest of half a lime
1 tablespoon Extra Virgin Olive Oil
Small bunch of fresh coriander leaves chopped finely
In a pestle and mortar bash together the garlic, ginger, salt, cumin and cinnamon, adding the olive oil as you go to form a paste then finally stir in the coriander leaves and lime zest.
Wash and pat dry the salmon fillets and place them on a lightly oiled baking tray. Spread the paste on to the salmon fillets gently pressing it into the fish. Place under a pre-heated grill for approximately 10 minutes until the salmon is cooked through. Cooking times may vary according to the thickness of the fish.
Serve immediately, great with fresh boiled new potatoes, rice, cous cous or crusty bread.
Pheasant Wrapped in Bacon with Honey Glazed Parsnips
Allow one large or two small breasts per person.
Wash and dry the pheasant breasts, then wrap tightly in fatty or streaky bacon.
Fry the bacon wrapped pheasant breasts in a medium hot, heavy bottomed frying pan for about 20-25 minutes or until cooked through.
We serve it with honey and sesame parsnips, minted carrots and mash.
To make the parsnips, peel and slice lengthways 6 medium parsnips removing any woody core. Then gently fry in a little olive oil for about 15-20 minutes. 5 minutes before serving, coat with about 3 tsps of runny honey and sprinkle with toasted sesame seeds.
Hot Smoked Salmon Oriental Stir Fry
A delicious quick and healthy lunch or supper
1 Pack of Dundonnell Honey Roast Salmon broken into large chunks
2 Spring Onions Sliced diagonally
1 Red Pepper de-seeded and sliced finely
½ Red Onion sliced finely
2 handfuls of Bean Sprouts
1 Pack of Straight to Wok Noodles
1 tbsp Olive Oil
1 tsp Runny Honey
1 tbsp Dark Soy Sauce
Lime Wedges and Fresh Chopped Coriander to serve
Heat the Olive Oil in a hot frying pan or wok. Then add the Ready to Wok Noodles breaking them up as you put them in – stir them gently for 1 minute to get them underway.
Then quickly add the Spring Onions, Red Pepper and Red Onion stirring as you add. Add the Bean Sprouts, Honey Roast Salmon Chunks, then drizzle over the Honey and Soy Sauce; continue to stir gently as to not break the Salmon further. We like to keep the vegetables crunchy so we only cook it for another minute but you can cook it longer if you like!
Serve with lime wedges and sprinkle with the chopped coriander.
Dundonnell Smoked Salmon and Pea Frittata
A great way to use up left overs – especially those left over potatoes from last night!
3 tbsp Olive Oil
4 Large Eggs beaten in a bowl seasoned with salt and pepper
1 x 100g pack Dundonnell Smoked Salmon cut into thick strips
4 or 5 boiled potatoes sliced thickly or cubed
1 cup of Frozen Peas
1 Large White Onion Chopped Finely
½ cup of Freshly Grated Parmesan Cheese (optional)
In a large non-stick frying pan (preferably one you can put under the grill) heat the olive oil to coat the bottom of the pan. Add the onions and fry gently on a medium heat until translucent. Then add the potatoes, salmon and peas stirring as you go – heat through for about 30 seconds to 1 minute. Try to roughly arrange the potatoes, salmon and peas evenly in the bottom of the pan.
Now pour over the egg mixture, tilting the pan to cover the vegetables and salmon. Allow to cook on a medium to low heat for 10 minutes or until cooked most of the way through. Now sprinkle over the Parmesan Cheese and put under a warm grill until the Frittata is cooked through or until the cheese is melted about 2-3 minutes.
Plain Smoked Mackerel with lime wedges and salad
|Terms & Conditions | Sitemap © Dundonnell Smoked Salmon 2019 Design: Plexus Media Ltd.|