One thing that we’ve noticed over the years is that food plays such an important role our in lives and not just for fuel but for entertaining and providing us with fond memories too.
We’ve chatted to some of Ireland’s well-known faces and eateries to discover their favourite dishes and meals, be it from their childhood or simply something they like to rustle up at home.
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This week, we’re chatting to chef Graham Neville at Restaurant FortyOne, who was recently awarded Best Chef of the Year at the FOOD&WINE Magazine Restaurant of the Year Awards.
To celebrate, Graham has shared three of his favourite recipes to cook, that showcase the skill and passion that bagged him the prestigious food award this year. Restaurant FortyOne also won Best Restaurant in Dublin (and you’re about to see why!)
Modestly addressing this huge achievement, Graham said:
“I think of our walled organic kitchen garden in Killiney as my secret weapon, as it has given me the luxury of working with the very best and freshest ingredients, grown by myself and our gardener, to our own exact requirements. Being able to really indulge in the qualities, textures and flavours of true seasonal eating is a pleasure, and it’s a privilege to bring that to our guests at Restaurant FortyOne.”
Restaurant FortyOne is part of the building that also houses Residence, the members club, but despite it’s prime location on Stephen’s Green, it is however open to any member of the dining public for lunch from Tuesday – Saturday from 12:30 pm – 2:30 pm and for dinner from 5:30 pm – 10:30 pm.
In the second of three recipes from the award-winning chef, Graham shares his recipe for how to perfect the best roast Dublin Bay Prawns with pea veloute.
Roast Dublin Bay Prawns, with Pea Veloute
Serves 4
Ingredients
- 6x Dublin Bay Prawns (per portion)
- 500g fresh peas
- 50g smoked bacon (finely chopped)
- 200g milk
- 50g butter
- 5g brandy
- ½ lemon
- Garnish with red vein sorrel
Method
- In a large saucepan, melt the butter.
- Cook the smoked bacon till tender then add the peas and cook for one minute, add the milk and boil for five minutes till the peas are tender.
- Place cooked peas and bacon into a food blender and blend on high speed for about 5 minutes till a fine green puree is obtained.
- Pour into pot and set aside.
- Peel the Dublin Bay Prawns and sauté in a hot pan for one minute on each side, flambé in brandy and finish with lemon juice.
- Pour two/three spoons of pea veloute sauce into a warm bowl and lay Dublin Bay Prawns around.
- Finish with red vein sorrel.
- Serve
