This Tomato and Red Onion Salad could be served with any of the other recipes. It would be particularly nice with the Spiced Haddock.
- 4 whiting fillets, around 175g each, skinned and boned
- ½ tablesp. olive oil
- A little salt and black pepper
- A knob of butter
Tomato and Red Onion Salad
- 200g tomatoes, roughly chopped
- ½ small red onion, thinly sliced
- Juice of half a lemon
- 2 tablesp. olive oil
- Salt and black pepper
- Bunch of chives, thinly sliced
Pea and Potato Mash
- 1kg potatoes, peeled and freshly cooked
- 150g frozen peas, cooked
- 6 tablesp. milk
- 25g butter
Heat a little olive oil in a large frying pan. Season the fish and add to the pan, skin side up. Fry for 3-4 minutes then turn it over. Add a knob of butter to the pan and continue to cook the fish for another 3-4 minutes until it flakes easily with a fork. As the butter melts spoon it over the fish.
Meanwhile combine the salad ingredients. Taste for seasoning.
Heat the milk and butter in a saucepan then combine with the cooked potatoes and peas. Mash well. Season to taste.
Serve the fish with the Tomato and Red Onion Salad and Pea and Potato Mash.
Nutritional Analysis per Serving
This dessert is really timeless – meringue and ice cream have been part of country house cuisine for hundreds of years and it would not have been out of place at the finest tables in Ireland at any time since ice houses were introduced in the 17th century
Serves Makes two small terrines, each serving four.
- 6 egg whites
- 150g (6 oz) caster sugar
- 150g (6 oz) icing sugar, sifted
- 500ml (scant pint) milk
- 60g (2½ oz) granulated sugar
- 1 vanilla bean
- 6 egg yolks
- 60g (2½ oz) caster sugar
- Gelatine – 2g leaf (1 level teasp.) granulated -soaked in a little cold water
- 450g (1 lb) blackberries
- 250g (9 oz) sugar
- 125ml (5 fl oz) water
First make the meringues:
Preheat a very cool oven, Gas Mark ½, 125°C (250°F). Butter and flour a large baking sheet. Whisk the egg whites until stiff, add the caster sugar slowly, whisking until completely dissolved, then lightly fold in the icing sugar. Pipe the mixture into small circular shapes and bake in the low oven for about 1½ hours to dry out without colouring. Cool and store in an airtight container.
Next make ice cream:
Heat the milk with the granulated sugar and split vanilla pod (scrape seeds into the milk). When just boiling, remove from the heat, cover and leave 10 minutes to infuse. Meanwhile beat the egg yolks with the caster sugar until the sugar has completely dissolved and the mixture is creamy. Bring the milk infusion back to the boil, add to the yolk mixture, keep whisking and return to the rinsed saucepan. Cook over medium heat, whisking all the time, to thicken a little – be very careful not to overcook – then strain through a very fine sieve. Whisk softened gelatine into the mixture and allow to cool, whisking occasionally. When cold, churn the mixture in an ice cream maker until thick.
To marinate the blackberries:
Sort through the blackberries, removing any stems; wash and drain. Put sugar and water into a pan and heat to dissolve, then bring up to the boil. Allow to cool, then add the blackberries.
To assemble the terrine:
Line two small loaf tins, 18cm x 6.5cm (7″ x 2½”) with overlapping clingfilm. Break up the meringues and fill the bottom of each tin, add ice cream, then some of the marinated blackberries. Cover with another layer of ice cream, close with overlapping clingfilm and freeze.
Liquidise the marinated blackberries and strain to make a sauce. Pour a little onto large dinner plates, slice the ice cream terrine and lay on top of the blackberry sauce.
- 1 mango, peeled, diced
- ½ cucumber, cut in half lengthways, seeds removed and thinly sliced
- 400g tin of kidney beans, drained and rinsed
- 2 scallions, thinly sliced
- Small handful of coriander leaves
- Juice and zest of ½ lime
- 1 tablesp. olive oil
Place all the ingredients in a serving bowl, stir to combine, taste and season.