Tuesday 25 October 2016

It's getting hot in here! Spicy recipes from Currabinny Foods

Turn the temperature up with these spicy recipes from James Kavanagh and William Murray of Currabinny

Published 16/10/2016 | 02:30

Smoked Mackerel with Tabasco & Lime Potato Salad
Smoked Mackerel with Tabasco & Lime Potato Salad
Spicy Halloumi Burger
Roast Cauliflower and Bacon Soup
James Kavanagh and William Murray of Currabiny foods

Better known as a Snapchat star, James Kavanagh - together with his partner, in life and in business, William Murray - has turned his attention to a new venture. Earlier this year, the pair (pictured) launched Currabinny, a food and catering company named for the area of Cork where William grew up.

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Drawing on the skills that William acquired as a student at the Ballymaloe Cookery School, the Currabinny boys have teamed up with McIlhenny Tabasco to create some spicy recipes to heat up your kitchen this autumn. "William and myself are mad for spicy food, so we jumped at this collaboration," says James. "The recipes we put together show that 'spicy' doesn't necessarily mean volcanic."

Smoked Mackerel with Tabasco & Lime Potato Salad

Serves 2


340g of new potatoes

2 smoked mackerel fillets

1 lime, zested and juiced

Pinch of pink peppercorns

Limes, to serve

For the dressing: Handful parsley

Handful coriander

Juice of 1 lemon

3 anchovies

1 tsp Dijon mustard

Few drops Tabasco

1 garlic clove

3 tbsp white wine vinegar

Salt & pepper

2 tbsp olive oil


Cut the potatoes in half, place in a large saucepan and cover with cold salted water. Bring to the boil and simmer for 15 minutes until cooked through. Drain and toss with lime juice and zest.

Blitz all of the ingredients for the dressing in a food processor, adding more oil if needed.

Arrange the potatoes in a large bowl and drizzle generously with the dressing. Pull the smoked mackerel fillets gently apart into large pieces and arrange on top with the peppercorns, slices of lime and some chopped coriander.

Roast Cauliflower and Bacon Soup


Serves 2


1 large head of cauliflower, cut into florets

Olive oil, to drizzle

Salt and pepper

Few drops Tabasco

1 small onion, finely chopped

1 clove of garlic, crushed

1 tbsp butter

200ml chicken stock

1 bay leaf

3 tbsp yoghurt

Thin bacon, cooked until very crisp, to finish


Preheat the oven to 190˚C. Arrange the cauliflower florets in a baking tray and drizzle with olive oil, season with salt and pepper and sprinkle with a few drops of Tabasco. Roast for around 25 minutes until tender.

In a pan, cook the onion and garlic with the butter until soft. Add the cauliflower and cook for a further 2 minutes before adding enough chicken stock to cover everything, along with a bay leaf. Simmer for 15 minutes. Blend with a hand blender until smooth and creamy. Stir in the yoghurt. Serve in bowls with crispy bacon and a few drops of Tabasco.

Bloody Mary Prawns with Celeriac Salad

Serves 2


For the salad: 1 celeriac, peeled into ribbons

Handful parsley

Handful capers

4-5 gherkins, sliced

1 tbsp yoghurt

1 tsp Dijon mustard

2 tbsp olive oil

2 tbsp white wine vinegar

Salt and pepper

For the Bloody Mary prawns:

3 tbsp olive oil

1 shallot

1 fat garlic clove, thinly sliced

½ tsp celery seeds

14-16 large raw king prawns, heads removed but tail left on, deveined

2 tsp cornflour

¼ tsp cayenne pepper

¼ tsp black pepper

50ml vodka

100ml passata

3 tbsp tomato ketchup

Few shakes of Tabasco, depending how hot you like it

Celery sticks, to serve


Arrange the peeled ribbons of celeriac in a bowl and toss with all of the other salad ingredients. Cover with clingfilm and leave in the fridge to marinate until ready to serve.

Heat the oil in a large frying pan or wok. Add the shallot and fry for 1-2 minutes until softened. Add the garlic and celery seeds, and sizzle for 1 minute more, then turn the heat up to high. In a bowl, toss the prawns with the cornflour, cayenne and black pepper.

Add to the pan and stir-fry for 1 min until turning pink, then add the vodka (stand back as it may catch fire) and bubble until most of the liquid has evaporated.

Add the passata, ketchup, Tabasco and a good pinch of salt. Give everything a stir and cook for 1 minute more, then transfer to a serving dish. Scatter with celery leaves and serve with a handful of celery sticks and the celeriac salad.

Spicy Halloumi Burger


Serves 2


1 aubergine

1 tsp salt

5 tbsp olive oil

170g mayonnaise

60g tahini

2 tbsp lemon juice

1 garlic clove, minced

½ tsp salt

Few drops Tabasco

1 x 200g pack halloumi cheese

2 limes

4 burger buns

Rocket, to serve


Preheat the oven to 200˚C. Slice the aubergine and arrange on a roasting tray, season and drizzle with olive oil. Roast for roughly 20-25 minutes.

In a bowl whisk the mayonnaise, tahini, lemon juice, garlic, salt and Tabasco until creamy, add more lemon juice if the mixture is too thick.

Slice the halloumi and pan fry until golden on both sides. I like to squeeze some lime juice over the halloumi while I fry it.

Toast the burger buns and add a large dollop of the tahini and Tabasco sauce on each bun. Arrange slices of halloumi and aubergine and top with a little rocket.

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