Saturday, 3 March 2012

Nevin Maguire's Prawn and Avocado Wrap


This recipe is complements of Nevin Magure, who is a chef of both local and national renown and now the owner of his family owned MacNean House in Shercock, Cavan. I heard this recipe on Lyric Fm, where Nevin does a regular radio slot with Marty Whelan.

Nevin says: This is an updated version of the classic prawn mayonnaise sandwich, which is still one of the most popular shop-bought sandwiches. To change the filling try using leftover roasted vegetables with feta or roast beef with a smear of onion marmalade and plenty of rocket and experiment by trying the wide variety of different types of flat breads available.

Serves 4

Ingredients
1 Large ripe avocado
A good dash of balsamic vinegar
2tbsp Mayonnaise
4 large deli wraps or soft flour tortillas
50g Wild rocket
350g Large cooked peeled prawns
Salt and freshly ground black pepper

Method
Heat a heavy-based frying pan. Cut the avocado in half and remove the stone, then scoop the flesh out into a bowl and add the balsamic vinegar and the mayonnaise. Season to taste and mash with a fork to a smooth puree. Heat each deli wrap or soft flour tortilla for 30 seconds on the frying pan, turning once. Spoon the avocado mash down the middle of each of the heated tortillas and stack the rocket and prawns on top. Season to taste and roll up to enclose the filling.
To serve, cut each one on the diagonal and arrange on plates or wrap in greaseproof paper to pack for lunch boxes.

Variations

Egg Mayonnaise with Pistachio
Chop four hard-boiled eggs and combine in a bowl with 2 tablespoons of chopped pistachio nuts, 3 tablespoons of soured cream, 1 teaspoon of Dijon mustard, 12 ripped fresh basil leaves and season with salt and a pinch of paprika. Use to fill wraps or warmed pitta breads with plenty of fresh watercress.

Smoked Salmon and Cream Cheese
Mix a 300g tub of cream cheese with a tablespoon of lemon juice, two tablespoons of chopped fresh dill and plenty of black pepper. Spread this mixture over four wraps and top with a layer of smoked salmon; you will need about 350g in total. Roll up like a Swiss roll to give a spiral look. Next trim the ends, then wrap really tightly in clingfilm, twisting the ends tightly to enclose. Place in the fridge until you are ready to use. You can make these up to one day ahead. To serve, take a really sharp knife and cut on the diagonal to get a nice shape, then arrange on a plate with some wild rocket leaves.

Parma Ham, Rocket and Goat's Cheese
Mix 300g of soft goat's cheese with plenty of black pepper. Spread this mixture over the four wraps and scatter over a 50g bag of rocket, reserving a little to garnish. Top with a layer of thinly sliced Parma ham (about 275g (10oz) should be plenty and roll up like a Swiss roll to give a spiral look. Next trim the ends, then wrap really tightly in cling film, twisting the ends tightly to enclose. Place in the fridge until you are ready to use. You can make these up to one day ahead. To serve, take a really sharp knife and cut on the diagonal to get a nice shape, then arrange on a plate to serve.

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