Our Executive Head Chef Phillip Gleeson takes pride in the task of sourcing local produce, the best County Kildare and neighbouring counties have to offer. We connect suppliers to work together and we work hard to ensure it shows on our menus and your plate! Bringing the best quality food together with a wide range of the highest quality produce means a great dining experience. Local and sustainably sourced produced is our core focus.
We have received some incredible feedback in recent months on the food served in our dining outlets and we thought it would be a nice idea to share the creative process behind some of your favourite dishes.
Today we are continuing to share our recipes featuring the delicious Garlic Prawn Linguini.
7 x peeled and deveined tiger prawns
100grm linguini pasta
½ red chili thinly sliced
20grm grated parmesan
200mls tomato sauce
Tomato & chili sauce:
4 tbpsn of tomato paste
2x 400grm tins of chopped tomatoes
2 garlic cloves
100grm Nduja sausage
1 red chilli chopped
500ml vegetable stock
6 tbspn tomato ketchup
3 tbpsn worcestershire sauce
2 bay leaves
Salt & pepper
Heat olive oil up in large stainless-steel pot. Add chopped onions and cooked without colour for 8-10 minutes. Add the nduja sausage and cook for 2 mins. Add the rest of the ingredients and cook for 25mins. Transfer to food blender and blend till smooth. Add seasoning.
Heat a non-stick frying pan and add some olive oil. Add the prawns and cook on both sides until golden brown. Add two kitchen ladles of tomato sauce, allow to heat through. Add the cooked and drained pasta to the frying pan. Make sure enough sauce is present to coat the pasta. Transfer to warm bowl and add sliced chilli and grated parmesan.
Keep an eye on our page for more delicious recipes.