Category Archives: Recipes

The Ingredients 1 White onion Tin of Chopped tomatoes (with herbs if you can get it). Otherwise just add some dried mixed herbs Garlic 50g Squid Rings 50g Cooked Mussels 50g Peeled Dublin Bay Prawns 4 Chopped Chilis Olive Oil (for frying the onions) The Method Cook the pasta according to instructions on the packet. Peel the onions, garlic and chilli’s then place them in a food processor and blitz. Pour the chopped tomatoes in the food processor and blitz. Add the tomatoes to the pan and leave to simmer for 10 minutes until the onions are soft. Add the squid rings and prawns, then bring to the boil. Turn down the heat and simmer for 5 minutes. 2 minutes before removing from heat add the cooked mussels. (as they are already cooked you only need to warm them) Add the drained pasta to the sauce and mix well. Serve…

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The Ingredients 250g of peeled Dublin bay prawns 125g of panko breadcrumbs 75g of plain flour 1 egg (Beaten) 25ml milk The Method Place into one bowl your egg and milk and whisk together to make an egg wash. In a second bowl add your panko breadcrumbs. In a third bowl add your plain flour. Place the Dublin bay prawns into the flour and coat evenly, then into the egg mixture and finally into the breadcrumbs. Make sure each prawn is well coated. Brush off any excess breading that has fallen off and then line them up and place your prawns into the air fryer basket making sure they are not overcrowded. Cook for 10 minutes at 200c and serve with tartar sauce. [East Coast Lobster Co. Recipe]

The Ingredients 4 tablespoons olive oil 16 king prawns, shelled and peeled 4 cloves garlic, sliced 1⁄2 teaspoon salt 2 birds eye chillies 1 teaspoon paprika 35ml brandy The Method Place a frying pan on a medium heat; add the oil. Once the oil is hot, add the prawns When they start to sizzle, turn the prawns over and add the garlic, salt and chillies. When the garlic is golden brown, take the pan off the heat and add the paprika and toss. Toss the prawns in the brandy, off the heat. Before serving, have a final toss over the heat and serve. [SOURCE :]