From “Favorite Food at Home: Delicious Comfort Food From Ireland’s Most Famous Chef,” by Rachel Allen. Makes 4 main course or 8 starter servings. Ingredients Herb Butter: 8 tablespoons (1 stick) ...

Mackerel season is in full swing now and this simple recipe from Marcus Wareing makes the most of it. Mackerel season is in full swing now and this simple recipe from Marcus Wareing makes the most of ...

Boil the potatoes in salted water until tender. Drain, leave to cool and then cut into quarter wedges. In a separate saucepan, blanch the green beans and aspargus for just a couple of minutes and then ...

Separate the mackerel fillets with care, keeping large pieces together and reserving the liquid. Finely zest one orange and squeeze the juice from both. Wash onion slices under warm water for 30-60 ...

Sweat the shallots in a pan with a little oil until just turning translucent, set aside. In a mixing bowl mix the cider a couple of pinches of salt flakes the shallots. Place the fish fillets in the ...

A traditional Irish recipe taken from My Wild Atlantic Kitchen: Recipes and Recollections, by Maura O’Connell Foley. The fillets have a naturally oily flesh, and the crunchy oat crust adds a pleasant ...

4 mackerel, filleted -- one per person (eight fillets) Mustard and dill cream ½ onion, finely diced ½ cup white wine ½ cup cream 2 tbsps wholegrain mustard 1 bunch dill, chopped Red pepper escabèche 4 ...

Pan fried mackerel (or sea bass) with mango and pomegranate salsa A very easy and economical dish using seasonal ingredients. Serves 2 as a starter or double the quantities for a main. Ingredients: • ...

To make the Blan Tjang blend the apricot jam, chilies, garlic and vinegar together and set to one side. On a pre-heated pan, sear the mackerel fillets on each side and cook for a minute turning over ...

1 First cook the red peppers. In a heavy saucepan, heat one tablespoon of olive oil and add the sliced onion and red peppers. Toss over a medium heat for a few minutes then add the sugar, honey, ...