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41

Pan-seared Gurnard with Roast Red Pepper Salsa

Serves 2   Ingredients: 2 tbsp Flour 2 portions Gurnard 1 tsp oil 1 tsp butter salt and freshly groung pepper lemon juice 2 Spring Onions 1 Red Peooer 1/4 cup fresh Coriander 1/2 tbsp Fish Sauce Olive Oil to taste 1 lime or lemon Method: Roast red pepper salsa On the barbecue, stovetop or […]

42

Ling with creamed Peas, Leeks and Bacon

Serves 2   Ingredients: 2 Ling Portions 75g freshly podded peas (about 150g before podding), or frozen peas 50g butter 3 rashers of streaky bacon, derinded and finely chopped 1  small leek, trimmed, cut into rough 1cm squares and washed 100ml double cream 1 tbsp vegetable oil Season the Ling with salt and pepper. Add the peas to a […]

43

Herby roasted Hake with Vine Tomatoes and Fennel

Ingredients: 1 fennel head 1 lemon 220gm baby plum vine tomatoes 2 garlic cloves 2 tbsp oil 2 tsp fennel seeds 2 portions hake (skin removed) 300gm sweet potato 4 spring onions Large handful flat-leaf parsley Medium handful of fresh dill   Method: 1: Pre-heat oven to 200C 2: Finely chop or crush the garlic.  […]

44

Mourne Seafood Cookery School Seafood Chowder Recipe

Serves 4-6 people Ingredients: 500gm pack Mourne Fishbox Chowder Mix 1 large leek 1 Onion 8 Cloves of Garlic 3 sprigs of Rosemary 4 Bay Leaves 6 large potatoes – cubed 8-10 sticks of Celery 3-4 Knorr Chicken Stock Pots 400ml Double Cream 1 Pint Water 500ml White Wine Salt and Pepper Extra potatoes for […]

45

Hake with balsamic caramelised onions, thyme and smoked paprika

Serves 4: Ingredients: 4 portions Hake 1 tbsp balsamic vinegar 5 tbsp olive oil 450gm onions, sliced 1 tsp dried thyme 1/2 tsp smoked paprika Method: Peel and slice the onions.  Cook in the olive oil in a large heavy-based pan over a low-medium heat, stirring occasionally for about 25-30 minutes, until very soft and […]

46

Homemade Haddock Fishcakes

Ingredients: 500gm cooked haddock 4-5 tbsp homemade breadcrumbs 2 large eggs 1 tbsp fish sauce small bunch of parsley, finely chopped dash of sunflower oil 10gm butter Method: Put the haddock into a large bowl and using two forks, shred it a little to break up any large chunks.  Do not squash it too much […]

47

Cod and chorizo with pesto potatoes and peas

Serves 2 Ingredients: 500gm new potatoes 50gm frozen peas 75gm chorizo olive oil, for frying 2 cod portions 2 tsp pesto sea salt and freshly ground black pepper Method: 1: Boil the new potatoes in a saucepan of water for around 15 mins until tender, adding the peas for a minute just before the end […]

48

Creamy Garlic Butter Tuscan Salmon

Serves: 4 Ingredients: 4 salmon portions – skin off salt and pepper to season 2 tsp olive oil 2 tbsp butter 6 cloves garlic, finely diced 1 small onion, diced 1/3 cup dry white wine (optional) – don’t use sweet white wine 150gm jarred sun dried tomato strips in oil, drained 1 3/4 cups double […]

49

Nick Nairn’s Roast Hake, Romanesco Cauliflower, Brown Butter and Capers

Serves 4 Ingredients ROASTED ROMANESCO CAULIFLOWER 1/2 romanesco cauliflower 25g unsalted butter 1/4 tsp sifted icing sugar ROMANESCO CAULIFLOWER PUREE 25g unsalted butter 50g shallots, finely chopped 1/2 romanesco cauliflower, trimmed and finely chopped (tough stalk discarded) 150ml double cream ROAST HAKE 4 x 200g hake portions, skinned and boned 25g seasoned flour 1 tbsp light olive oil 12g […]

50

Honey & Orange Roast Seabass with Lentils

Ingredients 2 large skin-on sea bass fillets zest and juice ½ orange 2 tsp clear honey 2 tsp wholegrain mustard 2 tbsp olive oil 250g pouch ready-to-eat Puy lentils 100g watercress small bunch parsley, chopped small bunch dill, chopped Method Heat oven to 200C/180C fan/gas 6. Place each sea bass fillet, skin-side down, on individual squares of foil or […]