BEER BATTERED FISH TACOS

Beer Battered Fish Tacos

 
Beer Battered Fish Tacos 9.jpg
 

INGREDIENTS: 

450g/1 lb. cod, cut into 16 slices

125g/1 cup all-purpose flour

¼ tsp cayenne pepper

1 large egg

250ml/1 cup Hop House 13 beer

100g/½ cup sour cream

1 tbsp. minced jalapeño

50g/¼ cup freshly chopped cilantro, plus more for garnish

250ml/1 cup canola oil

8 small flour tortillas

100g/½ cup shredded cabbage

For the chunky guacamole 

1 avocado, peeled and cut into small pieces 

1 red onion, peeled and diced

juice of 1 lime 

sea salt and freshly ground black pepper 

Serve with wedges of limes 

 

METHOD: 

1.    Start by making the batter for the fish. In a large mixing bowl, add flour, cayenne, salt, egg, and beer. Whisk together until you reach a smooth consistency and set aside at room temperature.

2.    In a large pot, preheat oil to 350°. Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it's evenly browned, about four minutes, then place on a paper towel-lined plate and season with sea salt.

3.    In a small bowl make the guacamole. Place all the ingredients in the bowl, season with sea salt and freshly ground black pepper. Mix well. 

4.    Warm tortillas in a dry skillet. Serve tacos with sour cream, jalapeñocabbage, guacamole, cilantro, and lime wedges.

BEER BRAISED BEEF STEAK with chimichurri

Beer Braised Beef Steak with chimichurri

 
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Serves 2 

 

INGREDIENTS: 

2 rump steaks 

Beer marinade 

4 cloves garlic, minced

1 sprig rosemary, leaves chopped

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

2 tablespoons mustard (as mild or hot as you like)

100ml/½ cup Hop House 13 beer 

sea salt and freshly ground black pepper

For the chimichurri

1 bunch of flat leaf parsley, roughly chopped

4 tbsps fresh mint, chopped

1 tbsp fresh thyme leaves, chopped  

1 tbsp honey

2 garlic cloves, crushed 

3 anchovy fillets, chopped 

2 green fresh chilies, seeded and sliced

50ml/¼ cup olive oil

100ml/½ cup white wine vinegar

 

METHOD: 

1.   Start by making the beer marinade. Place all the ingredients in a large bowl and season with Sea salt and freshly ground black pepper, whisk together. Place the 2 rump steaks in the bowl and leave to marinade for 30 minutes.

2.   To make the chimichurri, place all the ingredients in a food processor, pulse until roughly chopped and set aside. 

3.   Preheat a char-grill pan or barbecue over high heat. Once the pan is hot cook the.steaks for three minutes on each side for medium rare. Set aside and allow to rest for a couple of minutes.

4.   Thinly slice the steak and spoon over the chimichurri. 

ROAST CHICKEN, TARRAGON & PANCETTA SALAD

Roast Chicken, Tarragon & Pancetta Salad

 
Roast Chicken, Tarragon & Pancetta salad
 

Serves 2

 INGREDIENTS:

1 tbsp olive oil 

70g/2½oz pancetta 

100g/3½oz pea shoots 

100g/3½oz freshly podded peas

2 tbsp chopped tarragon

200g/7oz roast chicken, shredded 

For the dressing 

50ml/1½floz. salted butter, melted  

juice and zest of one orange 

1 teaspoon of dijon mustard 

sea salt and freshly ground black pepper 

METHOD: 

1.    Place a frying pan over a medium to high heat and add the one tbsp olive oil – followed by the pancetta. Cook the pancetta until it’s crispy, about two minutes. 

2.    Place all the ingredients for the dressing in a bowl and whisk together well. Season with sea salt and freshly ground black pepper. 

3.    Put all the remaining ingredients for the salad in a large bowl, pour the dressing on top, and the crispy pancetta - gently toss. 

4.    Divide between two plates. 

Summer Herb Chicken Kiev

Summer Herb Chicken Kiev

 
Summer Herb Chicken Kiev
 

Serves 4 

INGREDIENTS:

100g/3.5oz butter, softened  

3 tablespoons mixed fresh herbs, finely chopped (I use flat parsley, marjoram, sage and thyme)

6 cloves of garlic, crushed 

4 organic chicken fillets 

75g/3oz plain flour 

2 eggs, whisked

100g/3½oz cheddar cheese, finely grated 

75g/3oz fine breadcrumbs 

vegetable oil, for frying   

sea salt and freshly ground black pepper 

METHOD: 

1.  Pre-heat the oven to 180°C /350°F/gas mark 4.

2.  In a bowl mix together 2 tablespoons of the fresh herbs, crushed garlic and softened butter and season with sea salt and freshly ground black pepper. Spoon the herbed garlic butter into cling film, roll up into a shape of sausage and place in the fridge for 30 minutes or in the freezer for 10 minutes. 

3.  Place the chicken breast fillets in between two sheets of cling film. Flatten the fillets by bashing them gently with a wooden rolling pin, until they are even in size and about 1cm thick. 

4.  Remove the garlic and herb butter from the freezer and slice discs that are about 1cm thick. Divide the discs of butter between the flattened chicken fillets and place on one side of the chicken breast fillet, and fold the non-buttered side on top. Press down the edges of the chicken breast and pinch with your fingers. Cover with cling-film and place in a fridge to chill for 30 minutes.

5.  Place a frying pan over a medium/high heat and add enough vegetable oil to fill 2cm. Place the flour on a plate and season with sea salt and freshly ground black pepper. On another plate pour the whisked eggs and on another plate mix together the breadcrumbs, the remaining fresh herbs and cheddar cheese.

6.  Remove the chicken from the fridge, dip each breast in the seasoned flour, then the egg and lastly the cheese and herb breadcrumbs. 

7.  Fry each breast in the vegetable oil for 2 minutes on each side, or until golden. Then transfer to the pre-heated oven to cook for 20 minutes. 

I like to serve the chicken kievs sliced on a warmed platter, with a dressed green salad.

Harissa Chicken Wings with Cashel Blue Aioli

Harissa Chicken Wings with Cashel Blue Aioli

 
Harissa Chicken Wings with Cashel Blue Aioli
 

Serves 6-8

INGREDIENTS 

For the Chicken Wings
900g/2lbs chicken wings

70ml/⅓ cup Greek yogurt

3 tbsp harissa paste

2 tbsp honey

juice from 1 lemon 

1 tsp ground cumin

1 tsp ground cinnamon

2 garlic cloves, crushed 

sea salt & freshly ground black pepper

For the Aioli 

2 free range egg yolks

1 teaspoon Dijon mustard 

1 tablespoon white wine vinegar

100ml extra virgin olive oil 

100ml vegetable oil 

½ clove of garlic, crushed 

100g/5oz Cashel Blue cheese, crumbled

Sea salt and freshly ground black pepper 

 

METHOD 

1.     Pre heat your oven to 220°C/450°F or gas mark 7.

2.     Combine all the ingredients for the chicken wings (except the chicken wings) in a large bowl. Then add the chicken wings to the bowl and thoroughly coat them in the marinade. Cover the bowl with cling film and leave in the fridge for up to 1 hour, ideally overnight. 

3.     Remove the chicken wings from the fridge at least 30 mins before cooking and then place on a baking sheet. Bake the chicken wings for 40-45 minutes, turning once half way through to make sure they are evenly cooked.

4. While the chicken wings are cooking, make the Cashel Blue Aioli by and placing the egg yolksin a bowl, along with the teaspoon of Dijon mustard. Lightly whisk the egg yolks and mustard together and then slowly pour in the vegetable oil and olive oil – you can combine both oils into a jug to make it easier to pour. This will make the mixture become thick and creamy like mayonnaise.  Lastly, stir in the crushed garlic and crumbled Cashel Blue cheese then season with sea salt and freshly ground black pepper 

5. Once the chicken wings are cooked, remove from the oven and serve with the Cashel Blue Aioli on the side for dipping.

SALMON NIÇOISE

Salmon Niçoise

 
Salmon Nicoise
 

Serves 2 

 

INGREDIENTS:

1 egg, soft boiled (8 minutes) and shelled 

12 French beans, cooked 

120g/4oz salad leaves
2 tomatoes, quartered 

12 black or green olives
50g/1½oz butter 
2 fresh salmon fillets ( 100g-150g/3½oz – 5oz each) 

sea salt and freshly ground black pepper lemon
4 new potatoes, scrubbed, cooked and halved 

2 lemon wedges, to serve 

For the dressing

50ml/1½ floz salted Kerrygold butter, melted 

60ml/2 floz lemon juice, 

1 tsp dijon mustard 

sea salt and freshly ground black pepper

 

METHOD:

1.   Season the salmon fillets with salt and freshly ground black pepper and place a frying pan on a high heat. Add the butter and once it’s melted, add the salmon fillets and cook for 3 minutes on each side or until cooked completely. 

2.   Cut the egg into quarters and place in a mixing bowl with the potatoes, French beans, salad leaves and tomatoes. 

3.   To make the dressing, whisk all the ingredients together and set aside. Pour the dressing over the salad ingredients and gently toss. 

4.   Divide the salad between two plates and place a salmon fillet on each plate and serve with a wedge of lemon 

Potato salad with spring peas and radishes

Potato Salad with spring peas and radishes

 
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Serves 4

INGREDIENTS:

900g baby potatoes (new potatoes or Jersey Royals)

3 tablespoons fresh mint, chopped

50g salted butter

2 shallots, finely diced 

20 garden pea pods, podded (or 100g frozen peas)

10 radishes, finely sliced 

1 lemon, juice and zest 

1 teaspoon Dijon mustard

Sea salt and freshly ground black pepper

METHOD:

1. Place the potatoes in a saucepan half filled with water and add 1 tablespoon of torn fresh mint leaves and a sprinkle of sea salt. Place the saucepan, with lid, over a high heat and bring to the boil. Cook for 20-25 minutes or until the potatoes are completely cooked through. 

2. While the potatoes are cooking, place a frying pan over a medium heat and melt the butter. When the butter is melted, add finely diced shallots and cook until soft. Remove from the heat and stir in the lemon juice, lemon zest and Dijon mustard.

3. Drain the potatoes, slice them in half and add them to your serving dish followed by the fresh peas. If you’re using frozen peas, cook them in boiling, salted water for 2 or 3 minutes. 

4.  Next add the radishes, mint and lemon butter dressing and toss together to make sure all the ingredients are completely coated. Make sure your potatoes are still warm when you’re adding the dressing as they will absorb the dressing much better. 

Ten Minute Fish Supper

Ten Minute Fish Supper

 
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Serves 2

INGREDIENTS:

80g / 4 tbsps butter 

2 large or 4 small flat fish fillets (such as plaice, turbot, lemon sole) 

2 tablespoons of finely chopped fresh herbs (such as dill, flat leaf parsley, fennel) 

zest of juice of a lemon or lime 

sea salt and freshly ground black pepper 

 

METHOD:

1.    Place a frying pan over a medium heat and add the butter. Swirl the pan around so that the butter is spread throughout the whole pan. 

2.    Place the fish fillets in the frying pan, and season with sea salt and freshly ground black pepper. Allow to cook for four minutes, then carfeully turn over the fillets and cook for a further four minutes. After two minutes, sprinkle the lemon or lime zest and finely chopped herbs over the fish, and squeeze the lemon/lime juice long the fillets. 

3.    Slightly tip the pan to the side, so that the juices gather at the tipped side of the pan. Using a spoon scoop the juices from the pan and pour them back over the fish, repeat a few times. 

4.    When the fish is cooked arrange on two warmed plates, and pour all the juices from the pan over the fish. 

5.    Serve with a fresh gree leaf salad and steam new potatoes or green vegetables. 

SALMON FISH CAKES WITH FRESH HORSERADISH CREAM

SALMON FISH CAKES WITH FRESH HORSERADISH CREAM

 
Salmon fish cakes with horseradish sauce
 

Serves 4 

 

INGREDIENTS: 

400g / 14ozs floury potatoes, boiled and mashed 

400g /14ozs salmon, poached and flaked 

2 scallions, finely chopped 

2 tsps capers 

1 tbsp fresh dill, finely chopped  

grated zest and juice of ½ lemon 

50g/3 tbsps butter 

sea salt and freshly ground pepper

For the fresh horseradish cream 

100ml/½ cup crème fraiche 

1 tbsp fresh peeled and grated fresh horseradish root

grated zest and juice of ½ lemon 

2 tsps flat leaf parsley, finely chopped 

1 lemon, cut into wedges to serve, plus a bunch of watercress (optional) to serve

 

METHOD: 

1.         Pre-heat the oven to 180°C / 350°F.

2.        Place all the ingredients for the fish cakes except the butter  in a large bowl and season with salt and pepper. Mix well until all the ingredients are well combined. Divide the mixture into four balls, and shape each into a patty.

3.        Place a frying pan over a medium heat and add the butter. Once the butter has melted, add the fish cakes and brown on both sides. Transfer the fish cakes to a baking sheet and bake for 10 minutes. 

4.       While the fish cakes are baking, mix all the ingredients for the horseradish cream together in a small bowl and season with salt and pepper.

5.        To serve, place each fish cake on four warmed plate with a spoonful of the horseradish cream and a wedge of lemon, plus a handful of watercress, if you wish.

Fish Pie with Crispy Cheddar Rosti

Fish Pie with Crispy Cheddar Rosti

 
Fish Pie with cheddar potato rosti.jpg
 

What is more comforting than a sumptuous fish pie - my secret is a cracking crispy cheddar rosti on top.

 Serves 2

INGREDIENTS:

450g/16 oz floury potatoes, such as Maris Piper, peeled
250g/9 oz smoked haddock fillets, skinless
250g/9 oz salmon fillets, skinless
100g/3½ oz prawns
400ml/14 fl oz milk
50g/2 oz flour
50g/2 oz butter, softened
25g/1 oz butter, melted
2 tbsp fresh dill
50g/2 oz mature Dubliner Cheddar cheese, grated
salt and freshly ground black pepper
2 tsp Dijon mustard
1 shallot, cut in half
1 bay leaf
1 tsp black peppercorns

METHOD:

1.     Preheat the oven to 200°C/400°F/gas mark 6 and grate the raw potatoes with the larger part of a box grater and pop the grated potatoes into a bowl of cold water to stop them from going brown. Grate the cheddar using the same said of the grater and set aside in a bowl.
2.   Place the smoked haddock and the salmon in a saucepan, pour over the milk and drop in the onion, bay leaf and peppercorns. Cook over a low heat for five minutes, then drain, holding on to the milk but discarding the onion, bay leaf and peppercorns.  Then add the fish to the roasting tray.
3.    Melt 150g of butter in a saucepan then stir in the flour and cook for five minutes to make a roux. Add the milk that you poached the fish in as well as the mustard, and whisk, until the sauce is smooth and thick. Season with salt and pepper, add in half the dill and pour over the fish.
4.   Drain the grated potatoes and pat dry with a clean tea towel until they are completely dry. Mix the grated potatoes in a bowel with the grated cheddar, rest of the dill and sea salt and scatter over the fish and the sauce.
5.    Melt the remaining butter in a saucepan and brush over the top of the pie to ensure the top gets really crispy. Bake for 20 minutes, or until golden brown.