David Gilmore, Executive Head Chef at Galgorm marks World Wellness Weekend with two tasty recipes that not only taste great but also nurture the body
Portavogie Prawn & Chilli Pasta
(Serves 2)
Ingredients
150g peeled Portavogie prawn meat
3 tablespoons olive oil
2 red chillis, de-seeded & finely chopped
2 cloves garlic, finely sliced
2 tablespoons flat leaf parsley, chopped
200g linguini
Parmesan for topping
Method
Heat the olive oil in the pan and fry the garlic and chilli over a low heat for two minutes.
Turn up the heat (be careful not to burn the garlic), add the prawns and cook for two minutes, until the prawns are pink.
Cook the linguini in a large pan of boiling salted water until al dente.
Using tongs, remove the pasta from the boiling water and add it to the frying pan with the prawns, along with 3 tablespoons of the cooking water.
Toss together and cook over a low heat for about two minutes.
Place the pasta between the serving bowls.
Top with parmesan and chopped parsley.
Marinated Heritage Tomato Salad, Ewings Smoked Salmon, Torn Sourdough, Fennel, Mint Pesto
Marinated Heritage Tomato Salad, Ewings Smoked Salmon, Torn Sourdough, Fennel, Mint Pesto
Ingredients
100g smoked salmon
200g mixed ripe heritage tomatoes, sliced into even sizes
3 tablespoons olive oil
1 tablespoon sherry vinegar
1 bulb of fennel, finley sliced
100g sourdough, Torn and lightly toasted
80g fresh mint
50g toasted pinenuts (keep 1 teaspoon back for garnish)
1 clove of garlic
125ml olive oil
Zest of 1 Lemon
Caster sugar
Edible herbs & flowers
Method
Place the tomato pieces into a bowl and coat with olive oil, sherry vinegar and season with sea salt, black pepper and half a teaspoon of caster sugar.
Allow to marinade at room temperature for one hour before eating.
To make the pesto, place all of the ingredients into a food blender and blitz until smooth.
This can be placed in the refrigerator in a sealed container until needed.
Slice the smoked salmon into ribbons and finely slice the fennel on a mandolin.
To serve put a spoonful of pesto in a bowl and toss the shaved fennel in pesto.
Layer up all the ingredients, and finish with the remaining toasted pine nuts, herbs and flowers.
