Another fantastic event to showcase Mid Kerry’s Culinary Superiority! FOK 2014 was the year of Caragh Lake Gourmet Challenge – first of the sort, when participants had to “work some sweat” for their free meal! As well as some old favorites – water activities on the Laune River, walking routes, fishing, the Taste Trail, Cooking Demos and Farmers Market. Jacks’ Coastguard Restaurant was delighted again to be among our hard working peers. Jacks’ produced a Fresh Crabmeat & Cooleeney Camembert Risotto for our Cookery Demo.

And guess what…  Here’s the recipe!

Fresh Crabmeat & Cooleeney Camembert Risotto

Serves 3-4 as main course

Ingredients:

300g Fresh Crabmeat, picked through for shell
100g Cooleeney Camembert
150ml White Wine
1 Shallot(or small onion) finely chopped
1 Clove garlic, crushed
300g Arborio rice or carnaroli rice
25g Butter
100ml Cream
1 litre Vegetable/fish stock
20g Parmesan grated, plus extra for serving
Olive oil
Truffle oil/ chopped herbs (optional)


Method:


1. Warm the stock & keep warm on low heat
2. Place the shallot, garlic, butter & dash oil in large heavy based saucepan and gently sauté until softened
3. Add risotto and cook for 2-3mins whilst stirring until the rice is warm
4. Add white wine and stir. Continue until all wine is absorbed. Start adding the warm stock a ladle at a time until the rice is Al Dente, still small bight, approx 12-15 mins
5. Add the cream and allow to simmer before adding grated Parmesan and Camembert. When cheese is melting add the Crabmeat and stir through.
6. Adjust seasoning if necessary and allow stand for 2-3 mins before serving
7. Serve in warmed bowls with some Parmesan shavings, dash of truffle oil and finely chopped herbs

Notes: Risotto needs to be stirred continuously whilst cooking to avoid rice sticking to pan and burning. Can stop cooking after step 4, place on tray and allow cool. Allows for preparation in advance. The Crabmeat and Camembert can be exchanged for any number of ingredients, adjust the stock to suit. i.e. if making mushroom risotto use straight vegetable stock. 

Note – Allergy to shellfish is quite common. Shellfish allergy can often cause severe reactions and some people can react to the vapors from cooking shellfish. People who suffer diarrhea, nausea, vomiting, fever or other gastrointestinal symptoms after eating raw or under cooked  shellfish should immediately contact their physicians.

Photography by David Rolt of Dave’s Photos

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