Recipes with Clodagh McKenna Round and About • Round & About Magazine

Liz Nicholls

All Areas, Featured, Food & Recipes, Round and About

We’re sharing two recipes to make the most of the last of summer thanks to Irish chef, author & TV star Clodagh McKenna

Prawn Coconut Curry

Check out this light, fragrant curry recipe! It’s quick, easy and packed with juicy prawns, creamy coconut milk and crunchy green vegetables.

Ingredients
Serves four, cooking time 15 minutes
• 2 tbsp olive oil
• 1 onion, thinly sliced
• 3 cloves of garlic
• 1 tbsp fresh ginger, grated
• 2 tsp garam masala
• 1 tsp dried or chilli flakes or one whole red fresh chilli chopped
• 1 tsp turmeric (optional)
• 1 tsp mustard seeds (optional)
• 1 tin of coconut cream or milk
• 1 tin of tomatoes (whole or chopped)
• 450g / 15oz fresh king prawns
• Green vegetables – spinach, chard, pak choy, green beans, or peas
• Zest of 1 lime
• Fresh dill, flat leaf parsley or fennel
• Sea salt

Method
1. Place a saucepan or casserole dish over a low heat and add the olive oil. Stir in the onion, garlic and ginger, cover and cook for two minutes. Next remove the lid and add the garam masala, chilli, mustard seeds and turmeric. Stir and cook for two minutes.
2. Stir in the coconut cream and tomatoes and season with sea salt.
3. Next stir in the fresh king prawns, and cook for five minutes.
4. Lastly add the green vegetables and zest of one lime, and cook for a further 5 minutes.
5. Sprinkle fresh herbs on top and serve with lime wedges or any of these if you have them, rice, yogurt and naan bread.

Rosewater pavlova with soft summer berries

One of my favourite desserts, this is so decadent and looks fabulous, too. I sometimes swap the raspberries for other soft fruits. I make the pavlova the night before and leave it to cool overnight in the oven; switched off, of course.

Ingredients
Makes one pavlova, cooking time 90 minutes
For the pavlova:
• Nine egg whites
• 500g caster sugar
• 2 tsps cornstarch
• 1 tsp white wine vinegar
• 1 tbsp rosewater

For the filling
• 500ml whipping cream
• 1 tbsp icing sugar
• 1 tbsp rosewater
• 200g fresh raspberries / loganberries

Sprigs of red currants to decorate

Method
1. Preheat the oven to 160°C and line a baking tray with greaseproof paper.
2. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, one tablespoon at a time, whisking constantly until mixture is thick and glossy and the sugar completely dissolves. Add the corn starch, vinegar and rosewater and gently fold until just combined.
3. Pour the mixture on to the prepared baking tray in a circle shape and use the back of a wooden spoon to shape the meringue into a nest. Place the meringue in the pre-heated oven and turn the heat down to 140°C and bake for 1.5hrs. Once the meringue is baked, turn off the heat, open the oven door and allow it to cool completely.
4. When the meringue is cooled and ready to serve you can start assembling the filling. You don’t want to add the cream too far in advance as it will soak into meringue. Gently whip the cream until it thickens and then whisk in icing sugar. Fold in the rosewater and then spoon the filling into the centre of the meringue. Add the fresh berries on top.