Recipe Competition 2011
The winning recipe at the 2011 Féile Bia na Mara, as chosen by chef Ross Lewis, was submitted by Anne Marie Carroll.
Anne Marie wins the first prize of two night's B&B plus evening meal on one night at the Achill Cliff House hotel in Keel, Achill.
Anne Marie Carroll bio:
I'm Anne Marie Carroll (Amee to the inner-circle), kids books illustrator; a graphic designer; accidental Aga enthusiast; amatuer gardener; wife and mum to two (occasionally) lovely girls.
I am hugely interested in cooking good local ingredients and have a passion for Irish produce.
I am a fledgling food blogger at http://warmsnugfat.blogspot.com/ and have lately become a member of the Irish Food Bloggers Association.
Buttered sea trout and prawn pots with dill and soda bread toast
Serves 6
A great starter that can be made the day before. The unpeeled prawns have a much better flavour but use ready peeled if you prefer. I highly recommend the Kerrygold butter (It's just so yellow and buttery), but if you can't find it any real, proper butter will do. (Un-salted is NOT allowed)
Ingredients:
- 250g Kerrygold butter
- 350g skinned sea trout fillet
- 450g unpeeled prawns (or 150g ready peeled)
- Pinch of salt
- 1 tbsp chopped fresh dill, extra for garnish
- Finely grated zest of 1/2 lemon plus wedges to serve
- 1 loaf of Irish soda bread, cut into thick slices to serve
Method:
- Melt 175g of the butter in a small pan. Lower the trout into the butter and cook over a very low heat for 10 mins, turn half way through, taking care not to break up it up too much. Lift out the fish and set aside the pan of butter. When cool enough to handle scrape the brown meat from the surface of the trout and discard, then break into chunky flakes.
- Peel the prawns, stir the dill, lemon zest, salt, prawns and trout into the butter in the pan making sure that everything gets a lovely buttery coating.
- Spoon the mixture into 6 glass tumblers or ramekins, cover and chill until firm (about 2 hours)
- Melt the remaining butter, uncover your pots and pour a thin layer over each one. Return to the fridge, uncovered, to set.
- Remove the pots from the fridge for 10 mins or so to soften slightly before serving, Toast the soda bread and cut into wide fingers. Garnish your pots with dill, serve with the toasts and lemon wedges to squeeze over.
Brown Soda Bread
- 570g/1lb 3oz brown wholemeal flour
- 570g/1lb 3oz plain white flour
- 2tsp salt
- 2tsp bread soda
- 850ml/1 pints of buttermilk or 1 pints of whole milk and a tablespoon of lemon juice
Method:
- A hot oven, 230C/450F/Gas8. Mix the flours, salt and bread soda together in a large bowl. Pour in most of the milk into the middle of the flour. Using your hands, mix the ingredients, drawing in the flour from the sides of the bowl, adding more milk if necessary, until the dough is softish, but not too wet.
- Turn out the dough on to a well-floured surface, then wash and dry your hands. Tidy up the dough by lightly rolling it around with lightly floured hands, then pat gently into a round about 6cm (3in) high.
- Place the dough on a lightly floured baking sheet, and make incisions in the shape of a cross. Bake in the fully heated oven for 15-20 minutes, then reduce the temperature to as low as it will go for a further 20-25 minutes. (Aga users transfer from roasting to the simmering oven)
- Turn the bread upside-down on the baking sheet for 5-10 minutes before the end of baking. When the bread is cooked, it will sound hollow when tapped. Wrap in a clean tea towel for a softer crust. Cool on a wire rack. Cut and toast a few slices to serve with your pots.
Recipe Competition 2010
The 2010 Recipe Competition was won by Kevin Mac Namidhe.
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