Rayanne House

Seasonal Recipes from Rayanne

hotpot

Enjoy our Seasonal Recipes from Chef Conor at Rayanne House

Seafood Hot Pot

Recreate your own fabulous Seafood Hot Pot at home with our recipe below. This is one of our favourite dishes and can be cooked in advance and reheated in the oven. It’s really simple to make and doesn’t involve anything technical at all so even the most basic of chef can create this delicious seasonal dish. Try it for yourself and let us know how you get on!

Ingredients

  •  1\2 Cooked Lobster sliced
  •  3 Scallops raw halved
  •   20 Portavogie Prawns raw
  • 3 Cooked peeled and quartered Baby Potatoes
  •   2 Shallots sliced
  •   4 Cherry Tomatoes halved
  • 1 Clove Garlic crushed
  • 1 Teaspoon Tomato Puree
  •   Chopped Chives
  •   4 Tablespoons Dry White Wine
  •   2 Tablespoons Brandy
  •   200 mls Double Cream
  •   Salt and Pepper

Serves 2 people

Method

Place all the ingredients in either 1 large oven-proof terrine dish to share or split into 2 smaller individual dishes.


Pour over wine, brandy and cream and bake in pre heated oven 200 C for approx. 30 minutes.


Serve with hot buttered and toasted wheaten bread.


Most importantly – Enjoy!


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