Every cook should know how to make a good fish stock, it’s quick, easy and free. Well almost…… The only cost is the price of a few vegetables, a glass of white wine, and a half-hour of your time. If you’ve ever wondered why the sauces in top restaurants always taste just a little better than what you cook at …
You know summer has finally arrived in Ireland when you see locally grown strawberries hit the markets around the beginning of June. During the long winter months, we’re forced to eat expensive and tasteless imports flown in from god knows where. I never really bother with them especially at €5 for a small 200g punnet. Although they look pretty and can …
Mackerel Escabèche – Fillets of fresh mackerel poached in a vinaigrette flavored with balsamic, saffron, and spices. I need help with my mackerel addiction. My infatuation with this fish has been going on for a while now and I can’t see it ending anytime soon. It’s just so tasty and cheap that if I see some freshly caught fillets sitting …
The one must have to go along with this recipe is a big, crusty loaf of bread. You’ll need it to mop up all the sweet, briny juice that collects at the bottom of the bowl once you’ve finished devouring all the mussels. This is a take on the French classic Moules marinière. The cool thing about mussels is that …
When I’m cooking a piece of fresh fish for my dinner I like to imagine it was swimming around in the briny sea that very morning, or at least within the last 24 hours. So you can imagine my disappointment when I opened up some mackerel I’d just bought at the supermarket to find some fillets that were a bit …
Meaty monkfish with a sticky, sweet and sour sauce. Flavoured with soy. I can still remember monkfish first appearing on restaurant menus in the early ’90s. For years it was just discarded by fishermen who were only interested in the species they could sell. And who can blame them they had to make a living after all. it was once …
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