Sweet meaty monkfish poached in a red wine infused with garlic and herbs.
If you’d never eaten monkfish before and you asked somebody to describe its taste they’d probably say something like hummm….well…….its a bit like chicken. A good description because it hits the nail on the head. If there’s one fish that has a meaty quality to it than i’d have to agree its monkfish. Its got a mild, sweet, and succulent flavour with a texture and colour very similar to that of a chicken fillet.
Its little wonder then that a lot of the flavours that work really well with chicken marry well with monkfish too. I’ve done this before with my sticky lemon and thyme monkfish recipe, and here I go again but this time I’m recreating the French classic coq au vin, but using monkfish in place of chicken..
Grilled marinated mackerel with crunchy cucumbers, spring onions, and water chestnuts served with a spicy hoisin dressing.
I gave up ordering food from Chinese take aways a good few years back. Thier use of msg as a flavour enhancer eventually turned me off them, it just makes everything taste the same. I reckon that if you did a blind taste test, closed your eyes, and tasted the sauces they make you wouldn’t be able to tell a black bean from a satay sauce
Like everything there are exceptions and i still pick up the phone to have the classic crispy duck with pancakes and plum sauce sent up to the house. I think its the textures that I like most about the dish. Crispy duck and vegetables smothered with the piquant plum sauce all wrapped up in soft pancakes.
Its not often that I could say that the local chinese takeout served as an inspiration for a dish but Its definitely the case with this salad. The cucumbers and spring onions that you wrap the pancakes around work really well with fish, but for some extra crunch I’ve added some bean sprouts, water chestnuts, and sesame seeds.
Any time I’m eating smoked salmon I need a couple of slices of brown soda bread to go along with it. Its moist earthy flavour complements the smoky tang of the salmon, just add a squeeze of lemon and you have an Irish classic that’s served in pubs and restaurants up and down the country.
Here in Ireland we don’t have a massive food culture. No long history of food with lots of classic dishes like the French or Italians. They’ve got coq au vin, pot au feu, risotto and osso bucco. We’ve got bacon and cabbage, some of the best ingredients in the world….and our brown bread.
Brown soda bread is associated with Ireland because of the extreme poverty here in the late 19th century. While other parts of the British isles moved on to bread made with hard wheat flour and yeast we stuck with soda bread simply because these other ingredients weren’t available in rural Ireland. Plus all you needed to make it was a pot and a fire.
Go out to any restaurant anywhere in the country and you’ll find it in the bread basket they bring to your table. For me it tastes as good as the finest brioche or the best focaccia plus its a lot better for you and far easier to make.
Every chef in every restaurant has their own recipe. Some like to add butter and eggs for an extra bit of richness. Or treacle and honey for sweetness. Any type of oats or wheat bran can add to its earthy flavour. While all sorts of seed – pumpkin, sesame, poppy or sunflower can give it a different texture.
The aroma that wafts through the kitchen as you cook this is gonna make your mouth water. Roasted shellfish and garlic, deglazed with a glass of your favourite white wine. A dead simple recipe, cooked in minutes.
The French call them langoustines. In Norway there known as Norwegian lobster. Here and in Britain there called Dublin Bay prawns and I’ve often wondered where that name comes from? I’ve been around Dublin bay many a time and it’s not like its teeming with them.
A popular recipe to use these sweet little crustaceans in is scampi. To me though this is sacrilege. Rolling them in breadcrumbs and sticking them in the deep fryer just doesn’t do them justice. Try this recipe instead it’s far quicker and 10 times tastier.
We’re so lucky here in this corner of the world to have succulent sea creature right on our doorstep. Its only habitat is the north-eastern Atlantic, as far south as Portugal, and up to the north in Iceland.
What makes Dublin bay prawns so great? why are they better than their cousins the tiger or king prawn from south-east Asia that you see on supermarket shelves everywhere? Well for me its all about the texture. There much softer, sweeter tasting, and more succulent.
Chewy oats with roasted pumpkin seeds, mandarins, and cranberries, baked together till golden.
It’s almost here, just a couple of days to go and Halloween will be upon us. I’m expecting that this year will be no different to any other and I’ll have steady stream of ghosts, skeletons, and other scary creatures calling at my door.
Normally I’d be well supplied with lots of chocolate, crisps, and other treats to feed the hungry hordes of undead. The only problem I always face is how much chocolate should I buy? The last thing you want to do is run out, but this means I always get in way too much and end up eating the leftovers myself in the days following Halloween.
But not this year. This time around I’ve decided to do a little baking and rustle up something healthy and nutritious for any trick or treaters that call round. If there happens to be a some leftover I won’t feel so guilty about eating them myself. Childhood obesity is a hot topic these days and one I don’t plan on adding to.
If it does, then it’s suffering from the dreaded split! It’s curdled, cracked, separated, broken. But don’t throw it out, it can be rescued…but a bit more on that later.
Making hollandaise sauce is supposed to strike fear into the heart of the novice/amature cook, it has a reputation for being temperamental or difficult to make. Even now I can still remember the first couple of times I made hollandaise. Cooking the egg yolks ever so carefully over simmering water, then slowly adding the clarified butter.
These days, having made a couple of thousand liters at this stage its a sauce I can put together in about 5 minutes if I have the ingredients to hand.
It’s so versatile and can accompany so many dishes that It should be in every cook’s repertoire. You can make a classic version for fish or to go with your eggs Benedict for breakfast. Maybe add tarragon or mint for a sauce to go with beef, chicken or lamb. Or be a bit more adventurous and spice it up with chillies, mustard, tabasco or wasabi. You’re really only limited by your own imagination.