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Try Dublin bay prawns for St Patricks Day

Prawns are an underused ingredient in Irish dishes

When preparing meals for special occasions, chefs could attempt to source some relevant ingredients.

In an article for the Guardian, author of The Clatter of Forks and Spoons Richard Corrigan suggested the use of Dublin bay prawns on St Patrick's Day.

He claimed these are one of the most delicious ingredients from the Irish Sea, adding that despite this they are tremendously underused.

Serving them in a dish with chickpeas and cumin was recommended, with preparation involving sauteeing the culinary spice in a pan with onions.

These natural flavourings can really bring out the natural taste of other ingredients, according to McCormick's resident expert Chef Steve, so this is bound to be a hit with a fish that is already noted for its intensity.

Mr Corrigan's serving suggestion was to dish out in bowls, garnishing with lemon juice, chopped coriander and stirring through, topping off with a scattering of the prawns.

Related Products: Garlic Puree, Ground Coriander, Ground Cumin

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