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