Coconut Prawns on a Strawberry, Beetroot and Rocket salad, with Derrycamma Honey and Mustard Dressing
For the prawns
3 egg whites
120g plain flour
100g grated coconut
Salt and freshly ground black pepper
20 raw prawns with tails on, de-veined
For the salad
120g rocket leaves, washed and trimmed
3 cooked beetroots, sliced
150g strawberries, washed, hulled and halved
Organic borage flowers (optional)
Derrycamma Honey and Mustard Dressing, to drizzle
50ml Derrycamma Rapeseed Oil, for frying
Sprigs of dill, for garnishing
Thin lemon wedges, for garnishing
- Whisk the egg whites until fluffy
- Place the flour and grated coconut on separate plates.
- Dip each prawn into the flour, then the egg white and finally the grated coconut and set aside on a plate lined with parchment.
- Place them in the fridge until the salad is prepared.
- Place the rocket leaves onto a serving platter, add the beetroot slices and sprinkle over the strawberries.
- Heat the Derrycamma Rapeseed Oil in a large frying pan over a medium heat, when the oil is at temperature, add the prawns, a few at a time and fry until golden and crispy. This will take about 2 minutes on each side. Remove from the frying pan and place on kitchen towel to drain. Using tongs, arrange the prawns on top of the salad and spoon over some dressing. Sprinkle over the borage flowers and sprigs of dill. Serve immediately with lemon wedges.
Oriental stir Fry with Noodles
• 16-20 large king prawns or 4 chicken breasts (skin removed & cut into strips)
• 1-2 tbsps Derrycamma Rapeseed Oil
• 1 garlic clove, finely chopped
• 1 small piece/4cm fresh ginger, finely chopped
• 1 bunch of spring onions, finely chopped
• Mixed vegetables cut into strips or florets eg broccoli, carrots, peppers
• 250g medium egg noodles
• 2 tbsps soy sauce, 1 tbsp honey, 2-3 tbsps fresh orange juice
• 1 tbsp toasted sesame seeds
Mix the Derrycamma Rapeseed Oil, garlic and ginger in a dish and use it to marinade the prawns or chicken breasts. Heat a wok or non-stick frying pan; add the chicken or prawns and stir fry for 2 minutes; add the vegetables and a tablespoon of water, cover the pan and steam until the fish or meat is thoroughly cooked and the vegetables are cooked but crunchy; add the spring onions and cook through. Meanwhile cook and drain the noodles. Make a dressing with the soy sauce, honey and orange juice and use it to dress the noodles and then add to the pan and mix all the ingredients together. Serve in bowls scattered with sesame seeds.
Honey and mustard glazed chicken salad
• 4 tbsp Derrycamma Rapeseed Oil
• 1/2 chicken breast, skin removed, sliced into strips
• 1/2 red onion, sliced into thin wedges
• 2 tbsp clear honey
• 1 tbsp Dijon mustard
• 85g/3.5oz fresh rocket leaves
Heat two tablespoons of the Rapeseed Oil in a frying pan. Fry the chicken for 5-6 minutes, until golden-brown and cooked through, and then transfer to a plate.
Fry the onion in the pan until soft.
Mix the honey and mustard together in a large bowl. Add the rocket to the bowl along with the chicken and onion. Toss together.
Place onto a large serving plate and serve.
Meatballs in Tomato and Basil Sauce
500g minced beef
2 tsp dried mixed herbs
2 tbsp Derrycamma Rapeseed Oil
400g tin chopped tomatoes
3 tbsp sun dried tomato paste (45g)
½ x 20g pack basil, chopped
To serve: 300g wholemeal spaghetti or pasta shapes
Mix the beef and herbs together and divide into 12, roll into meatballs. Heat the oil in a large frying pan and fry the meatballs for 10 minutes, turning occasionally.
Add the tomatoes, tomato paste and 150ml water and cook for 10 minutes, stirring occasionally. Stir in the basil.
Meanwhile cook the spaghetti or pasta according to pack instructions
Hints and tips:
Try using minced lamb or turkey as an alternative to beef.
Pan-fried lamb cutlets
• 6 to 8 Lamb cutlets
• 4 tsp apricot jam
• 1 tsp ground Coriander
• 1 tsp ground Cumin
• 1 tsp black Mustard seeds, ground
• 50ml Derrycamma Rapeseed oil
1. Spread lamb cutlets with the apricot jam.
2. Combine the dried spices with some salt and pepper in a bowl, then coat the cutlets with the spices.
3. Heat the Derrycamma rapeseed oil in a non-stick pan and fry the cutlets for 3-4 minutes before turning over and cooking for a further 3-4 minutes – if you like your lamb well done, cook for 6-8 minutes before turning over. Season with salt and pepper, squeeze over the lemon juice and serve.