This month our guest chef is a true legend of the industry. David Mulcahy has supported and shaped the careers of thousands of chefs through his work for the Craft Guild of Chefs and as organiser of the National Chef of the Year, Young National Chef of the Year and Chairman of Springboard FutureChef. Here’s David’s innovative five suggestions on how to incorporate prunes in your menu:
Decadent Desserts
Poach some prunes in a light sherry syrup and allow to cool. This is the perfect topping for a rich chocolate mousse. Drizzle the syrup, add fresh raspberries and a small shortbread biscuit for extra texture.
Chutney
For a quick prune and coconut chutney, soak desiccated coconut in water until it has been absorbed. Mix in diced prunes, sugar, a little tamarind, chopped apple, raisins, ginger and cider vinegar with mustard seeds and then season. Simmer lightly before storing in a jar after cooling.
Stunning Soup
Great for those colder days, try a classic cock-a-leekie soup, a light chicken broth with leeks and prunes.
Devils on Horseback
For a delicious twist, fill the prunes with chicken liver which has been cleaned, seasoned and seared lightly. Wrap with streaky bacon, skewer and grill on both sides finishing with a honey and mustard dressing.
Protein Power Up
I love making some energy bars or balls by mixing a selection of seeds, nuts, dried cranberries, goji berries, prunes, apricots and honey for a breakfast or snack boost.
Recipe Inspiration
Find the full recipe, as well as other recipe inspiration, to enhance your menu this season.