Dublin Bay Prawns with Clonakilty Blackpudding

Why not treat yourself to a tasty seafood dish this week?

Method:

Brown black pudding on pan or grill, keep warm. In a warm large frying pan melt butter and 25ml rapeseed oil, sauté prawns on both sides 2-3 minutes.

Season with salt and pepper and remove.

Blanch cauliflower, diced carrot and sea asparagus in boiling water for 1 minute, refresh with cold water.

Mix the wet ingredients in a bowl; cider vinegar, rapeseed oil and cider, add in remaining ingredients; cauliflower, carrots, shallots, sea asparagus, apple, parsley and baby capers.
Season to taste.

Place black pudding in centre of plate. Place 5 prawns around each pudding.

Drizzle with dressing.

Ingredients:
20 Dublin Bay Prawn tails (shelled & de-veined)
4 slices Clonakilty Blackpudding
150 g cauliflower florets
2 shallots (peeled & finely diced)
100 g peeled & diced carrot
50 ml cider vinegar
50 ml rape seed oil
1 tbsp parsley
25 ml cider
50 g baby capers
50 g sea asparagus

TOP TIP: You could serve apple sauce/cauliflower purée with this dish.

Source: RTÉ Food http://www.rte.ie/lifestyle/food/recipes/2011/1010/2464-seared-dublin-bay-prawns-with-clonakilty-black-pudding-cauliflower-root-vegetable-dressing/

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  • Clonakilty Food Co.,
  • 16 Pearse Street,
  • Clonakilty, West Cork.
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Registered in Ireland No. 137198.

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