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Dublin Bay Prawns in Garlic and Herb Butter with Crispy Breadcrumbs

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Dublin Bay Prawns in Garlic and Herb Butter with Crispy Breadcrumbs Dublin Bay Prawns in Garlic and Herb Butter with Crispy Breadcrumbs Ingredients: ● 30 langoustine’s or Large Prawns (deveined with shells removed) ● 1 cup of Panko Breadcrumbs (for the garlic butter) ● 1 cup of salted Irish butter ● 4 garlic cloves (crushed) ● 2 Tbsp parsley (chopped) ● 2 Tbsp chives (chopped) ● ground black pepper How to make them: 1. Bring a pot of water to a boil and drop the Prawns in cooking just for a few minutes. The prawns will float at the top when they are cooked, and the color will change from a pale opaque to a light pink color. Using a slotted spoon, drain and place in a bowl of ice water and then shell. 2. Preheat the oven to 375 degrees F. 3. To make the garlic butter beat the salted butter, garlic, chives and parsley, and freshly ground pepper by hand until the ingredients are all fully incorporated. 4. Divide the prawns into 6 individual baking dishes for an appetizer or 4 dishes for a main course. Using the back of a knife spread the softened butter all over and then sprinkle with panko breadcrumbs. 5. Bake for 8-10 minutes until the breadcrumbs are golden brown and the garlic butter is sizzling. 6. Serve immediately with crusty white or soda bread for sopping. Recipes by Judith McLoughlin of the Shamrock and Peach | [email protected] | +1 404.775.4246 Dublin Coddle with Bangers and Bacon Ingredients: ● 1 Tbsp vegetable oil ● 4 slices of thick cut bacon (thinly sliced) ● 1 lb.4-6 Pork sausages (cut in three) ● 2 medium size red onions (sliced) ● 2 cloves of garlic (thinly sliced) ● 1 Tbsp butter (room temperatures) ● 1 ½ lbs. Potato (Yukon gold’s or red skinned work great) thinly sliced ● 1 1/2 cups chicken stock ● 2 Tbsp apple cider vinegar ● kosher salt and pepper ● 1 Tbsp fresh sage (chopped) How to make it: 1. Heat the oil in a large skillet and fry bacon until crispy. Remove bacon from the skillet and set aside. Preheat the oven to 350 degrees F. 2. Add the pork sausages to the skillet and brown on all sides. Remove the sausages from the pan and set aside. 3. Pour all but 2 Tbsp of oil from the skillet and fry the red onions until they are caramelized. Add the garlic and cook for 1 minute. Deglaze the pan with the apple cider vinegar and chicken stock scraping down all the brown bits and reduce for a few minutes. Stir in the sage. 4. Grease a 13×9 size dish with butter and then layer the potatoes, seasoning with salt and pepper on each layer. Pour over the onion, garlic stock and spoon sausages on top. 5. Bake in oven one hour until the potatoes are soft and most of the liquid has evaporated. 6. Add the reserved bacon and sprinkle over dish. Transfer to oven for a few minutes to warm. 7. Serve and enjoy! Recipes by Judith McLoughlin of the Shamrock and Peach | [email protected] | +1 404.775.4246 Irish Stout Chocolate Cake with Irish Cream Cheese Icing Ingredients: (for the cake) ● 1 cup (8oz Irish Stout ● 10 Tbsp (2/3 cup) unsalted butter (room temperature) ● 2 cups light brown sugar ● 2/3 cups unsweetened cocoa ● 2 large eggs ● ¾ cups of sour cream ● 2 cups of all-purpose flour ● 2 ½ teaspoons of baking soda ● ½ teaspoon of salt (for the icing) ● 4 oz cream cheese (room temperature) ● 2 oz (1/2 stick) unsalted butter ● 2 ½ cups of powdered sugar ● 3 Tbsp Irish Cream Liquor (for the garnish) ● 1 oz. chocolate (shaved) How to make it: 1. Preheat the oven to 350 degrees F. Grease and line a 9’ springform style pan with parchment paper and set aside. 2. Combine the stout and butter in a small saucepan and heat until the butter has melted, whisking to combine. Remove from the heat and stir in the sugar and cocoa powder whisking to combine and no lumps remain. Set aside to cool. 3. Measure the flour, baking soda and salt together. 4. Beat the eggs and sour cream together by hand or with an electric mixer. Add the cooled chocolate Irish Stout mixture and beat on low speed to combine. Finally add the dry ingredients a Tablespoon at a time until fully incorporated. Pour the batter in to the lined springform pan. 5. Bake the cake for 45- 50 minutes until it has risen. To test if the cake is done place a skewer in the center of the cake and it should come out clean. Cool the cake on a wire rack. 6. To make the icing whip the cream cheese and butter together until they are light and fluffy. Add the powdered sugar and the Irish cream whipping together until it is smooth. 7. Remove the cake from the springform pan and place on a serving plate. Using a spatula smooth the icing over the cake. 8. Decorate with chocolate shavings. Recipes by Judith McLoughlin of the Shamrock and Peach | [email protected] | +1 404.775.4246 .
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