INGREDIENTS
8 raw Dublin Bay prawns in the shell, weighing at least 125g each
125g butter
1 garlic clove, crushed
4 tbsp mixed herbs, such as parsley, tarragon and chervil, very finely chopped
salt and pepper

THE GARNISH
lemon wedges
sprigs of watercress and herbs

DIRECTIONS
Cut the prawns in half lengthways, remove the gut and wash under cold running water. Dry with absorbent kitchen paper. Lay the prawns shell side down on a baking sheet. Blend the butter, garlic and herbs together and season to taste with salt and pepper. Spread the herb butter over the prawns and cook under a preheated, very hot grill for 3-4 minutes. Arrange on warmed plates and garnish with the lemon, sprigs of watercress and herbs. Ready to serve.

INGREDIENTS
1 lb of Fresh Corn
1 Tablespoon of unsalted butter

DIRECTIONS
Place corn in a steamer basket over boiling water. Cover saucepan and steam about 4 minutes or until tender. Remove from pan and transfer to a bowl. Stir in butter and salt and pepper to taste.

INGREDIENTS
1 or 2 onions
2 whole or 1 medium can tomatoes, ripe
1 tsp. ginger paste (or to taste)
1/2 tbsp. garlic paste (or to taste)
1 8 oz. container plain yogurt
salt and pepper
1/3 tsp. red chili powder (or to taste)
1/4 tsp. allspice (or to taste)
1/2 tsp. coriander powder (or to taste)
2 tbsp. soybean oil
1-2 lbs. boneless chicken breasts (or as required)
1/2 stick butter
1/2 cup cream
fresh coriander

DIRECTIONS
All ingredient quantities are suggestions only. Use as much or as little as you require to suit your tastes, and to fit the appetites of those you are serving. Adjust accordingly, and feel free to experiment and create your own version. Marinade the chicken with a combination of oil, yogurt, chili powder, and allspice. Set aside in refrigerator for several hours. In a grinder or food processor, combine onion, tomatoes, ginger and garlic paste (You may substitute fresh garlic and peeled fresh ginger). Heat oil in a pan add this mixture to the hot oil. Saute until oil separates. Add chili powder, allspice, coriander powder, and mix well. Add the chicken pieces and cook until they are semi done. Cover and simmer over medium-low heat for a few minutes. Remove from heat and pour in cream. Stir. Garnish with butter and fresh coriander.

INGREDIENTS
1 lbs of Ground Meat (Lean)
6 Burger Buns
8 Tablespoons of Butter (Soft enough to spread)
1/2 cup of Onions (Chopped)
Fresh Ground Pepper
Sea Salt

DIRECTIONS
You need to start with 6 round patties a 1/2″ thick and sprinkle it with salt. Then prepare the inside of the top buns with ketchup and other condiments you want. The bottom bun should have butter.

The grill should melt the remaining butter over medium high heat. You want grilled onions on your burger for more flavor. Cook the burgers on both sides until it’s medium or the way you want it done. About 5 minutes will give you medium well.