Oyster Tempura serves 4
- Vegetable Oil 30 ml
- 2 x Spring onions finely sliced 15 gram
- 2 x Red Chilli
- Salt and pepper to taste
- Tblsp Fresh Coriander
- 24 x large Rock Oysters Rock (allow 6 per person)
- 1 Lime – quartered to serve
- Chilli Jam to serve (available from most good supermarkets)
- Good quality Tempura battermix (available from most good supermarkets)
1. Finely slice the spring onion and chilli. Roughly chop the coriander and mixtogether.
2. Open your oysters and remove from the shell, keeping the mussel attached to the oyster.
3. Make sure the oyster is plump and has a sweet fresh smell.
4. Dry the oyster in some paper towel, lightly coat the oysters with the tempura batter and deep fry in 2-3 cm of hot oil until batter gets crispy on the outside.
5. Drain off any excess oil using paper towel and season well.
6. Place the oyster back in the cleaned shell and sprinkle over the spring onion and chilli mix.
7. Serve with a wedge of lime and chilli jam, as per picture.
Hake with kailkenny mash with mussels and squid – serves 4
- 4 x Hake Supreme fillets
- 4 x spring onions chopped (40g)
- 200ml white wine
- 4 x whole squids cleaned with tentacles (approx. 30 gm each)
- 160gm salted butter Salted
- Tbsp. of fresh Coriander ¼ gram
- 1 Lemon quartered
- 2 x cloves of garlic
- Salt and pepper to taste
- 20ml Olive Oil
- 320gm Mussels
- 200g Savoy Cabbage
1. Lightly oil and season hake, pan-fry skin side down in a non-stick frying pan until skin is crispy and golden brown, turn over and finish through oven for 4mins
2. Add mussels and finely chopped garlic to a hot pan with a little butter and pan-fry until starting to open.
3. Chop each squid into approx. three pieces and add to the mussels . Add the white wine and lemon juice, finish with the remaining butter to achieve sauce consistency.
5. Serve with potatoes mashed with finely chopped spring onion.
6. Place mashed potatoes in the middle of the plate with mussels and sauce around. Place hake on top of mash, sprinkle coriander around sauce.
7. Finish with a drizzle of olive oil.
Delicious served with steamed and buttered savoy cabbage on the side
- 160g Raspberries
- 40ml Drambuie
- 40g clear blossom honey
- 40g porridge oats
- 300ml Double Cream
1. Toast the oats under a hot grill until golden brown and leave to cool.
2. Whip the double cream, honey and Drambuie until it reaches a soft peak consistency.
3. Lightly fold the raspberries and 2/3rds of the toasted oats through the lightly whipped cream.
4. Pipe or spoon the cream mix into serving glasses
5. Sprinkle toasted oats over cream and finish with a raspberry on top garnished with mint and a light dusting of icing sugar.
6. Serve with 2 shortbread biscuits