Sizzling prawns with chorizo

Serves 4

Ingredients

• 400g black tiger prawns
• 2 Tsp extra virgin olive oil
• 10g butter
• 80g handmade Irish chorizo, diced
• 2 garlic cloves, crushed
• 1 tsp Italian 'nduja paste
• Zest and juice of 1 lemon
• 1 Tbsp chopped fresh flat-leaf parsley
• Toasted sourdough bread to serve

Method

1. Pat the prawns dry with kitchen paper.

2. Put a non-stick frying pan over a medium heat and add the oil and butter.

3. Stir-fry the chorizo for a couple of minutes until sizzling.

4. Then tip in the crushed garlic and sauté until it has started to sizzle, then add the prawns and nduja paste.

5. Sauté for 2 minutes until the prawns turn pink and start to curl.

6. Add in the lemon juice & zest and scatter over the parsley to serve.

7. Serve alongside toasted sourdough bread.

Neven's Tip: This is also delicious folded into freshly cooked pasta or a speedy supper over the festive period.

Prawn cocktail

Although prawn cocktail might seem a bit dated, it has enjoyed a resurgence in popularity in recent years. Made properly with fresh ingredients, it can make an elegant yet simple starter that no one will forget in a hurry.

Serves 4

Ingredients

Marinated cherry tomatoes:

• 10 small cherry tomatoes, halved
• 1 tbsp extra virgin olive oil
• dash of balsamic vinegar

Marie Rose sauce:

• 4 tbsp mayonnaise
• 2 tbsp tomato ketchup
• 1 tbsp extra virgin olive oil
• ½ tsp prepared English mustard
• dash of Tabasco
• dash of Worcestershire sauce
• squeeze of lemon juice

Guacamole:

• 2 ripe Hass avocados
• 2 tbsp mayonnaise
• juice of 1 lime

To serve:

• 20 small Little Gem lettuce leaves, trimmed
• 4 lemon wedges
• 20 large Dublin Bay prawns, cooked and peeled
• small handful of fresh chives, cut into 5cm (2in) pieces
• sea salt and freshly ground black pepper

Method

1. To make the marinated tomatoes, place the cherry tomatoes in a bowl and season generously. Sprinkle over the olive oil and balsamic vinegar. Cover with clingfilm and set aside at room temperature for at least 10 minutes (or up to 1 hour is fine) to allow the flavours to mingle.

2. To make the Marie Rose sauce, whisk together the mayonnaise, ketchup, olive oil, mustard, Tabasco and Worcestershire in a bowl. Season to taste and add a squeeze of lemon juice. Cover with clingfilm and chill until needed.

3. To make the guacamole, cut the avocados in half and remove the stones. Put the flesh in a bowl and mash to a purée. Stir in the mayonnaise and lime juice and season to taste. Cover with cling film and chill for up to 2 hours.

4. To serve, arrange 5 Little Gem lettuce leaves on each serving plate and put a lemon wedge in the middle of each plate.

5. Add small spoonfuls of the guacamole, the cooked prawns, marinated cherry tomatoes and teaspoons of the Marie Rose sauce.

6. Garnish each one with a piece of chive.

Sticky apricot and ginger glazed ham

Serves 8-10

Ingredients

To cook the ham:

• 1 x Quality Assured James Whelan Heritage Cure Ham on the bone (6.3-7.5kg)
• 4 carrots, peeled and roughly chopped
• 2 red onions, peeled and cut into wedges
• 400ml cider
• 200ml apple juice

For the glaze:

• 350g apricot jam
• 3 tbsp balsamic vinegar
• 1 tbsp grated root ginger
• 2 whole star anise

Method

To cook the ham:

1. Preheat the oven to 140°C (275°F/Gas Mark 1).

2. Line a tray large enough to hold the ham with parchment paper.

3. Scatter the chopped carrots and red onion wedges on the tray.

4. Place the ham on top of the vegetable and pour the apple juice and cider around the base.

5. Cover with a double layer of tin foil.

6. Bake in the oven for 5 hours (or according to packet instructions).

7. Once cooked remove from the oven and allow to cool completely before glazing or placing in the fridge overnight.

For the glaze:

1. Place the apricot jam, balsamic vinegar, ginger and star anise in heavy based saucepan.

2. Bring to the boil and whisk until combined and reduced slightly.

3. If you think it has become too thick and sticky, then add a tablespoon of water to loosen.

4. Remove from the heat and allow to cool completely before using.

To glaze the ham:

1. Preheat the oven to 160°C (320°F/Gas Mark 3).

2. Place the cooked and cooled ham on a tray lined with parchment paper.

3. Carefully remove the skin, leaving the layer of white fat intact.

4. Using a sharp knife, score the fat to make a diamond pattern, being careful not to cut into the meat.

5. Spoon & brush over the prepared ham glaze, ensuring to completely cover.

6. Place in the oven for 1½ hours, basting every 30 minutes with the glaze.

7. Transfer to a serving platter and leave to rest for 15-20 minutes before carving.

Golden crunch potatoes

Serves 8-10

Ingredients

• 1.5kg floury potatoes, such as Rooster, Desiree, King Edward or Maris Piper
• 4 tbsp James Whelan beef dripping or 4 tbsp duck fat
• sea salt
• handful of fresh rosemary sprigs (optional)

Method

1. Preheat the oven to 190°C (375°F/gas mark 5).

2. Wash and peel the potatoes.

3. Cut the potatoes in half or into quarters, depending on their size. Put them in a large pan of salted boiling water.

4. Parboil for 8 minutes.

5. Meanwhile, put the beef dripping or duck fat in a large roasting tin and put it into the oven to heat.

6. Drain the potatoes and put them back in the pan and shake gently to rough up the edges.

7. Take the roasting tin out of the oven and put the potatoes in one by one – they should sizzle as they hit the pan – and baste all over.

8. Season with salt.

9. Roast in the oven for about 1 hour, until golden and crunchy, keeping an eye on them and basting with a little more fat if they begin to look dry.

10. Add some fresh rosemary sprigs (if using) about 20 minutes before the end of the cooking time.

11. Serve immediately, as these do not appreciate hanging around!

Traditional tiramisu

Serves 4-6

Ingredients

• 185ml freshly brewed strong espresso coffee, cooled completely.
• 3 large eggs
• 185ml cream
• 1 Belgian dark chocolate rar, to grate
• Cocoa powder, to dust
• 185g mascarpone cheese
• 75g caster sugar
• 15-20 sponge fingers
• 100ml Tia Maria or Kahlua

Method

1. Separate the eggs, putting the yolks in one bowl with the sugar and the egg whites in another.

2. Using an electric whisk, beat the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture.

3. Using a clean electric whisk, whisk the egg whites until soft peaks form, then fold this into the mascarpone cream.

4. Pour the coffee into a shallow dish and stir in the Tia Maria or Kahlua. Dip in enough of the sponge fingers to make an even layer in individual serving glasses such as a martini glass.

5. Top the sponge fingers with half of the mascarpone mixture, then grate over some of the Belgian dark chocolate. Repeat the process again with the sponge fingers and place them in another even layer over the mascarpone mixture.

6. Spoon over the remaining mascarpone cream to completely cover the layer of sponge fingers, then cover with cling film and chill overnight to allow the flavours to develop and the dessert to settle.

7. To serve, remove the tiramisu from the fridge and dust with the cocoa powder and place in the middle of the table so that everyone can help themselves.

Crab cocktail

Serves 4

Ingredients

• For the marinated cherry tomatoes
• 10 small cherry tomatoes, halved
• 1 tbsp extra virgin olive oil
• Dash of balsamic vinegar
• Zest ½ lemon
• 1 tbsp basil finely chopped

For the guacamole

• 2 ripe avocados
• 2 tbsp mayonnaise
• 1 tbsp tomato and chilli chutney
• Juice of 1 lime

For the Marie Rose sauce

• 4 tbsp mayonnaise
• 2 tbsp tomato ketchup
• 1 tbsp extra virgin olive oil
• ½ tsp prepared English mustard
• Dash of tabasco
• Dash of Worcestershire sauce
• Squeeze of lemon juice

To serve

• 16 small little gem lettuce leaves, trimmed & roughly chopped
• 1 mango, peeled, stone removed & cut into slice
• 120g cooked Irish crab meat
• 1 tbsp Smoked paprika
• Chives/coriander, to garnish (optional)
• Sea salt and freshly ground black pepper

Method

For the marinated tomatoes

1. Place the cherry tomatoes in a bowl and season generously.

2. Sprinkle over the olive oil, balsamic vinegar lemon zest and basil.

3. Cover with clingfilm and set aside at room temperature for at least 10 minutes (or up to 1 hour is fine) to allow the flavours to mingle.

For the Marie Rose sauce

1. Whisk together the mayonnaise, ketchup, olive oil, mustard, Tabasco and Worcestershire in a bowl.

2. Season to taste and add a squeeze of lemon juice.

3. Cover with clingfilm and chill until needed.

For the guacamole

1. Cut the avocados in half and remove the stones.

2. Put the flesh in a bowl and mash to a purée.

3. Stir in the mayonnaise, chutney and lime juice and season to taste.

4. Cover with clingfilm and chill for up to 2 hours.

To serve

1. In a serving glass or plate, place chopped little gem in the base. Spoon over prepared cherry tomatoes and drizzle over extra marinade.

2. Arrange slices of mango on top followed by spoons of crab meat.

3. Gently spoon over the prepared marie rose sauce and finish with a sprinkle with a dusting of smoked paprika.

4. Garnish with chives of coriander if desired.

Brussels sprouts, red onion and bacon or ham crumble

Serves 6-8

Ingredients

• 675g Brussels sprouts, trimmed and cut in half
• Knob of butter
• 1 large red onion, thinly sliced
• 100g Quality Assured smoked bacon lardons, diced or leftover cooked ham pieces
• 50g fresh white breadcrumbs
• 25g walnuts, chopped
• 1 teaspoon chopped fresh flat-leaf parsley
• 100g fresh white breadcrumbs (or 50g panko breadcrumb & 50g fresh)
• Salt and freshly ground black pepper

For the white sauce

• 1 tsp ground nutmeg
• 200ml cream
• 100ml milk
• 1 tsp cornflour mixed with 1 tbsp cold water

Method

1. Preheat oven to 180°C/350°F/Gas Mark 4.

2. Half fill a pan with water and bring to the boil.

3. Add the Brussels sprouts and simmer for 4-5 minutes until just tender but not soggy.

4. Drain and refresh under running cold water.

5. Heat a heavy based pan over a medium heat.

6. Add the bacon lardons and red onions and cook for 2-3 minutes until the onion has slightly softened.

7. Add in the cream, milk and nutmeg and cook for a further 2-3 minutes.

8. Stir in the cornflour mix and whisk until the sauce has thicken and is smooth.

9. Season with salt & pepper.

10. Remove from the heat.

11. Butter a baking dish (30cm x 25cm/12x10in) and tip in the blanched Brussels sprouts.

12. Scatter over the red onion, bacon and cream sauce.

13. Mis the brussels sprouts through the sauce until well combined.

14. Mix the walnuts and parsley through the breadcrumbs.

15. Sprinkle the breadcrumbs on top/

16. Place in oven for 25-30 minutes until bubbling and golden brown.