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Kevin Dundon is an Irish celebrity chef, TV personality and author, he is a regular feature on Irish, British and American television. Dundon is known in Ireland as the Good Food Ambassador for the largest food retailer Super Valu. Committed to his terroirs and the quality of his ingredients, Kevin Dundon has selected exceptional wines from our vineyard. All the vintages come from plots scrupulously selected for the quality of the terroir and the age of the vines. The result is superb quality wine reflecting the origins of the climate and soil from the south of France.
WHITE GOURMET WINE
GRILLED PRAWN WITH BISQUE SAUCE
Serve 4
3 tbsp rapeseed oil
12 large langoustine / Dublin bay prawns
1 onion, roughly chopped
2 carrots, trimmed, roughly chopped
100ml white wine
500ml fish stock, heated
5 sprigs tarragon
1 tbsp tomato purée
100ml cream
1⁄2 lemon, juice only
salt and freshly ground black pepper
100g clarified butter
4 pinch Irish Atlantic lemon and pepper
salt
Peel the Dublin bay prawns. Keep the shells and heads in bowl and keep the prawns flesh on a second one.
Heat the olive oil in a large pan and add the prawns shells and heads.
Cook over high heat for 3 -5 minutes until colour then add the onion, carrots, celery and herbs and cook for a further 2 minutes.
Then add the white wine, fish stock and tomato purée and bring to the boil, then reduce the heat and simmer the mixture for 30 minutes.
Remove from the heat and pass through a muslin cloth to obtain a clear stock.
Place the prawns stock into a clean pan with the cream and bring to simmer for a further 5 – 7 minutes until coating the back of a spoon.
Add lemon juice and season to taste, with salt and pepper.
Preheat the oven to grill and lay the prawns tails on a greased baking tray.
Brush them with clarified butter and season with lemon, pepper, salt.
Cook the prawns for 2-3 minutes until cook through.
Place the prawns in a serving
bowl and pour the frothy bisque sauce.
RED GOURMET WINE
ROASTED IRISH LAMB LEG
Serves 6 - 8
1 Irish lamb leg (approx. 2kg /4lb 8oz)
3 carrots, peeled and cut into large chunks
3 large onions, roughly chopped
1 garlic bulb, halved horizontally
2-3 sprigs of rosemary
3 tbsp Olive Oil
25g flour
1⁄2 tsp. tomato puree
100ml red wine
300ml good quality meat stock
Salt & Pepper to season
Preheat the oven to 200C/400F/Gas Mark 6.
On a large roasting tray arrange large chunks of the carrots, garlic and onion to form a trivet to raise the meat off the roasting tray.
Lay the leg of lamb on top of the vegetables.
Using a sharp knife make a number of incisions to the fat of the lamb and stick sprigs of the rosemary in the fat. Season lightly with a little salt and pepper and drizzle with a little oil and roast in the oven for 1-11⁄2 hours (15 minutes per 1lb/450g for rare and 20 minutes for medium) turning over half way through.
Allow the meat to rest for at least 15 - 20 minutes before carving, this allows the juices to redistribute throughout the meat and therefore it will be far more tender and juicy to eat.
While the leg is resting, prepare the sauce. Drain off the majority of the fat off the tray and put the tray on the stove top.
Sprinkle in the flour and add tomato puree and stir with a whisk until well coloured.
Gradually pour in the red wine and stock and continue to whisk until the mixture comes to the boil.
Sieve into a clean saucepan to remove any impurities.
Add the chopped rosemary and simmer for 4-5 minutes until reduced and thickened nicely. Adjust the seasoning and pour into a sauce boat to accompany the lamb.
Serve and enjoy with seasonal vegetables.