While visiting Skerries, Paul Flynn came up with this poultry, pork and prawn dish.
- 1 chicken fillet (cut into 2 cm dice)
- 12 pieces of chunky chorizo
- 12 raw shelled prawns
- 2 tblsp olive oil
- salt and pepper
- 3 radishes sliced (optional)
- handful broad beans (optional: you could use half cherry tomatoes instead)
- for the sauce
- 3 tblsp olive oil
- 1 carrot chopped
- 1 medium onion chopped
- 2 cloves garlic
- 1 star anise
- 1 tblsp tomato puree
- 1 spring rosemary
- 3 handfuls roasted then crushed prawn heads
- 1 tblsp flour
- 500 ml milk
- 500 ml cream
- 1 splash brandy
- zest of half an orange
- Sweat the carrots, onion, celery and garlic in the olive oil. Add the star anise, thyme, rosemary, orange and tomato puree. Cook for a further 5 minutes on a low heat, then add the prawn shells.
- Turn all the ingredients in the pot a few times, then add the milk and cream, followed by the brandy. Cook for 30 mins, pass through a muslin cloth, season and reserve.
- To finish, pre-heat a pan with the olive oil. When smoking, add the chicken and cook for five minutes before adding the chorizo chunks. Cook for a further two minutes before adding the prawns. Season and cook for one minute and keep warm.
- Place the radish and broad beans in the bottom of the bowl, then add the chicken, chorizo and prawns. Pour the re-heated prawn cream over the top and serve.
More by Paul Flynn:
- Almond Oat Crumble
- Buttered Tomatoes with Honey, Orange and Rosemary
- Pork chops with creamy bacon and cabbage