Make your way into your loved one’s heart with these tantalising dishes by Wade Murphy from The Lodge at Doonbeg Golf Club. A self-proclaimed “modern Irish chef” who dazzles palates with creative twists on the traditional cuisine of his homeland, Irish-born Murphy brings a native sensibility and two decades of regional and international experience to County Clare.
Grilled Herb Marinated Tiger Prawns with Sauteed Chorizo, Cauliflower and Mushrooms “A La Grecque”
12 Tiger Prawns, shelled but with the end of the tail still on. Marinated in olive oil, diced chorizo, chopped garlic, crushed Schezuan pepper, then cooked to order
35 grms cauliflower, small florets
60 grms Chorizo, diced and 6 slices left very thin
8 grms coriander powder
25 grms, fresh tomato puree, blanch, peel, deseed, puree and cook out
24 grms chopped garlic
60 grms chopped onion
45 grms sliced button mushrooms
60 grms, Courgette cut in rings
150 mltrs white wine
35 mltrs Olive oil
5 grms, chiffonnade coriander
Cauliflower: Slowly cook half the onion with olive oil, garlic; add half the tomato puree and a little coriander. Cook for 2 minutes and then add the florets. Season with coriander, salt and pepper. Add half the quantity of wine and cook till the cauliflower is al dente. Allow to cool
Mushroom: Slowly cook half the onion with olive oil, garlic; add the rest of the tomato puree and a little coriander. Cook for 2 minutes and then add the mushrooms. Season with coriander, salt and pepper. Add half the quantity of wine and cook till the cauliflower is al dente. Allow to cool
Courgette: Sautee the Courgette with Olive oil, coriander, salt and pepper. Add diced chorizo and cook for 20 seconds
Combine the cauli, Courgette, and mushroom and add chiffonnade of coriander and a little lemon juice. Place in a pot and keep warm until you have cooked the prawns.
Prawns: Using a non stick frying pan heat a little of the oil that the prawns have been marinating in. Add the prawns and cook for approx 1-2 minutes each side. last minute add the chorizo rings and turn off the heat and allow the prawns to finish cooking in the pan. You will see the natural oils seep from the chorizo. Keep this to drizzle over your finished dish
To Serve: Place a neet spoonful or two of the cauliflower and mushroom mix in the center of a nice glass or bowl plate. Plac4e the prawns on top. Place the courgettes and chorizo liberally over and drizzle with the cooking oil from the prawns and chorizo.
Serve and enjoy
4 sole fillets (each about 100g)
Coarse sea salt
Freshly ground black pepper
30 mls vegetable oil
25 g unsalted butter
40 g unsalted butter, cut into 4 pieces
20 g chopped fresh parsley
10 g small capers, rinsed under cold water
4 cherry tomatoes cut into quarters
15 mls fresh lemon juice
10 Lemon segments
For fish: Place flour in pie dish or tray. Rinse fish, pat dry with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
Heat oil in large non stick pan over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl pan to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until almost translucent in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off what is left in the pan and wipe with paper towel.
For sauce: Place the same pan that the fish was cooked in over a medium-high heat. Add butter, cook until golden, 1 to 2 minutes. Remove from heat, stir in parsley, lemon juice, capers, tomatoes and lemon segments. Spoon the sauce over the fish.
Serve with lemon wedge, steamed baby potatoes and green beans. Even something as simple as a tomato and feta salad would go well with this also.
Note: Coeliacs can leave out the flour from this recipe.