sea fresh – Page 10

September 10, 2020

“Dug spuds, carrots, onions and picked some stored garlic for dinner tonight. If I combine with locally caught fish can #whatplanetareyouon and @rte tell me how eating avocados would be more sustainable?”#sustainablemehole

Margaret Leahy

@gardenngather

Dug spuds, carrots, onions and picked some stored garlic for dinner tonight. If I combine with locally caught fish can #whatplanetareyouon and

@rte

tell me how eating avcadaos would be more sustainable? #giy #growyourown #Sustainability #sustainablemehole

August 23, 2020

Our 100 % Italian Extra Virgin Basso Oil: all the TASTE of Mediterranean cuisine.

Olio Basso

Like This Page · 13 July

Our 100 % Italian Extra Virgin Basso Oil: all the TASTE of Mediterranean cuisine.

Ideal to accompany any type of dish, cooked and raw.
#OlioBasso #FedeleNelGusto

August 21, 2020

Sunset on Ballycotton.

ballymaloecookeryschoolSunset on Ballycotton.
e_gardenerHave you guys bought a drone ? Or stilts ?
katrinaviincentBeautiful
emesquinnerbeauty
iamlauriemGorgeous @ballymaloecookeryschool – very serene
raeamorSo beautiful

August 18, 2020

Foraging for fresh seaweeds at low tide

Ballymaloe Cookery‏ @BallymaloeCS 14h14 hours ago

Foraging for fresh seaweeds at low tide with Pat and Maria this evening.

August 17, 2020

Crispy Baked Hake with Yogurt Tartar Sauce

Panko breadcrumbs, if available, make the coating extra crispy but they are not essential.

Serves 4

Cooking time: 30 minutes

Ingredients

4 hake fillets, approx. 175g each, skinned and boned
25g butter, melted
75g of stale breadcrumbs or Panko breadcrumbs
15g finely grated cheese
1 tablesp. chopped parsley leaves
40g plain flour
1 egg, lightly beaten
Salt and freshly ground black pepper

Yogurt Tartar Sauce

150g Greek style yogurt
1 teasp. Dijon-style mustard
1 tablesp. capers, drained and finely chopped
1 small gherkin, finely chopped
1 tablesp. chopped parsley leaves

To Cook

Preheat oven to Gas Mark 6, 200°C (400°F). Line a large baking tray with parchment paper. Brush a little of the melted butter over the parchment paper.

Place the breadcrumbs in a shallow dish with the grated cheese and parsley. Place the flour and egg in separate shallow dishes.

Season the hake with a little salt and black pepper. Dip the hake, one piece at a time, into the flour, shake off the excess, then dip into the egg and finally into the breadcrumb mixture. Place on the baking tray. Brush the remaining melted butter over the top and sides of the fish. Place in the oven and bake for 15 minutes or until cooked through.

Meanwhile make the Yogurt Tartar Sauce:
Place yogurt, mustard, capers, gherkin, parsley, salt and pepper in a small bowl. Mix well to combine.