Discover the Best Cork Produce and Cork on a Fork Recipes

Serves 4

INGREDIENTS:

800g dried linguine

2 tbsp olive oil

3 garlic cloves, finely slices

2 fresh red chilies, deseeded and finely chopped or 2 tsp dried chili flakes

450g large raw prawns, peeled

Juice and zest of 1 lemon      

1 tbsp of fresh ginger, grated

2 tbsp chopped fresh Italian parsley leaves

1 tbsp extra virgin olive oil

sea salt and freshly ground black pepper

METHOD:

1. Place a large saucepan filled with water over a high heat and bring to the boil. Season with sea salt. Once the water has come to the boil, stir in the linguine and cook for 10 minutes.
2. While the pasta is cooking, place a large frying pan over a medium heat, and por in one tablespoon of olive oil, add the fresh prawns and cook, stirring, for 2 minutes. Next add the garlic, fresh ginger and chili. Cook, stirring, for 3 minutes, or until the prawns turn pink and are cooked through.
3. Drain the pasta, and return to the saucepan, stir the prawns into the pasta, along with the chopped flat leaf parsley, juice and zest of a lemon and one tablespoon of extra virgin olive oil. Season with sea salt and freshly ground black pepper, and toss well.

Serves 4

INGREDIENTS:

2 lemons

100g caster sugar

425ml double cream

METHOD:

1. Zest and juice the lemons into a saucepan, followed by the sugar and lemon verbena leaves. Place over a low heat and bring to the boil, stirring occasionally, until the sugar has dissolved. Whisk the cream into this saucepan and cook for three minutes.
2. Next divide the mixture between four small glasses or ramekins. Allow to cool, then chill in the fridge for 2 hours until set. Bring out of the fridge at least 30 minutes before serving.

Serves 4

INGREDIENTS

For the chicken:

4 chicken breasts

1 tsp ground cumin

1 tsp ground cinnamon

½ tsp ground coriander

½ tsp ground paprika

1 lemon

2 tbsps olive oil

For the couscous:

400g of couscous

½ tsp cumin

½ tsp cinnamon

½ tsp coriander

600ml hot chicken stock

A handful chopped flat leaf parsley (flat leaf would work best)

400g tin of chickpeas, drained and rinsed

Juice and zest of 1 lemon

Sea salt and freshly ground black pepper

For mint yogurt

100ml Greek yogurt

1 tbsp fresh mint, finely chopped

METHOD:

1. Pre-heat the oven to 180oC.
2. Start by making the chicken marinade, place all the spices in a bowl, along with lemon juice and 2 tbsps of olive oil and whisk together. Add the chicken breasts to the bowl and coat with the spicy marinade and leave to marinade for 30 minutes in a fridge or overnight.
3. Place a griddle pan over a medium heat and once hot, place the marinated chicken breasts on the pan and cook for 2-3 minutes on each side. Then transfer to the pre-heated oven for 15 minutes.
4. While the chicken is cooking make the couscous. Pour the couscous grains into a bowl and stir in the spices, then pour in the hot chicken stock to the couscous and cover with cling-film and leave to cook in the steam for 8-10 minutes. Then remove the cling-film and separate the grains by using a fork, a spoon will make the mixture clumpy.
5. Stir in the chickpeas, juice and zest of one lemon and the chopped fresh flat leaf parsley. Season with sea salt and freshly ground black pepper.
6. In a separate bowl mix together the yogurt, fresh mint and harissa.
7. Slice the chicken and serve over the couscous with a drizzle of the mint yogurt on top.

Serves 6

INGREDIENTS:

6 ripe peaches

1 tablespoon fresh rosemary, finely chopped

1 tablespoon runny honey

80g butter, melted

1 teaspoon sea salt

200g mascarpone

60g hazelnuts, chopped

METHOD:

1. Pre-heat the oven to 180C (fan).
2. Slice the peaches in half and remove the stone, and place in a bowl. Pour in the honey, melted butter, rosemary, sea salt and mix well.
3. Place in the pre-heated oven for 15 minutes.
4. Serve with mascarpone cream or vanilla ice cream, and chopped hazelnuts on top.

Flat breads

175g self raising flour

1/2 tsp baking powder

175g Glenilen natural yoghurt

Pinch sea salt &

5g sea weed flakes

100g butter

Method:

1. Mix all your dry ingredients together then add the yoghurt and sea weed flakes. Knead the mix for 1 minute and leave to rest for 5 minutes.
2. Divide into 4 rolls
3. Dust surface and roll out in a circle each one
4. Heat your pan to a medium high heat
5. Cook on each side until golden in colour and slightly puffy .

4 tomatoes deseeded and diced

1 tsp tobasco

1 tsp Worcestershire sauce

1 lime zested and juiced

1 tablespoon pickled red onion diced

4 pieces bacon cooked and diced

1 tablespoon olive oil or rapeseed oil

1 teaspoon chopped chives

Method:

1. Mix all ingredients in a bowl and season
2. Add bacon hot or cold

k O Connells monkfish nuggets

2 monk tails trimmed and sliced into nuggets (alternatively get your marinated monkfish available at all K O Connell counters Dunnes & English Market )

2 tsp spice of life curry marinade

200g flour

1 egg

100ml milk

100g panko bread crumbs

Method:

1. Marinade your monk if you haven't got it already done by us
2. Whisk eggs and milk in a bowl , place your flour in another bowl , place your bread crumbs in another bowl.
3. Then place the fish in flour, then the egg mix then the bread crumbs
4. Heat your oil to 180c
5. Cook the monkfish until golden should take 5 minutes or less , drain and season

2 teaspoons coriander

1 teaspoon lime juice

200 ml of yoghurt

Mix all together

To serve:

Bread , lettuce , monk salsa & yoghurt