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Hot and spicy Sriracha prawns

1 Jun

And enjoy.

And enjoy.


Easy little recipe here. Prawns, butter, Sriracha sauce and a pan. Oh and a wooden spoon. And optional lime wedges. Really nice little starter for a barbecue or as some warm nibbles of a summer’s evening. Also a good sauce to coat pre-cooked/frozen prawns.


Ingredients: (Serves 3-4)

400g (ish) of prawns

25g of butter

3 tablespoons of Sriracha sauce.

Lime wedges to garnish.



Heat the pan, add the butter and Sriracha sauce. Fry prawns in this until they are cooked/turn pink . Serve with lime wedges. Simples.


Eel à la Mulley

24 May

Smoked eel brandade, coconut jelly and pea purée

Smoked eel brandade, coconut jelly and pea purée











A few weeks ago, I threw control of a blog-post to twitter. I asked the nice people who follow me to suggest an ingredient and then I would do a recipe that featured it. Simples. I wasn’t expecting eel, suggested within nano-seconds by Damien Mulley. It wasn’t what I was expecting if I’m completely honest.

So after some consultation with friends we formed the rough plan that we would do a smoked eel brandade. Served with coconut jelly and a pea purée. A friend of mine had eaten this before and assured me the flavours worked. I was a little sceptical. Piña colada eel didn’t fill me with confidence.



Smoked eel brandade:

100g of smoked eel

250 ml of full fat milk

50 ml of double cream

1 clove of garlic

1 medium potato (something that will hold its shape)- peeled and diced

1 tablespoon of chopped parsley

squeeze of lemon

salt and pepper


Coconut jelly:

300 ml coconut purée

3 sheets of gelatin


Pea purée:

150 g peas

tablespoon of olive oil (or more if needed)



Start with the jelly:

Soak the sheets of gelatin in some cold water. Heat the purée in a pan gently, when it is warm, squeeze the water out of the sheets of gelatin, and add to the hot purée and whisk until dissolved. Pour into a cling-filmed container, cool and leave to set in the fridge.


Heat the milk, cream and lightly crushed clove of garlic in a pan. When it is gently simmering, add the eel and simmer for two minutes. Remove the eel and add the potatoes to the smoky milk and cook gently until the potato is tender. Remove the potato, and gently crush it. Add the eel to this along with the parsley and squeeze of lemon. If it is too dry, add more of the milk, you should be able to make quenelles out of it.  Season accordingly.

Pea purée:

Have water boiling, add the peas, cook until tender. Blitz with a hand-blender and add enough olive oil that it is a smooth purée. Pass through a sieve to remove the skin.


We plated them up as above, and we added some crushed roasted hazelnuts to the top of the brandade for some texture along with a jaunty little garnish of pea shoots and olive oil. Equally you could crumb the brandade and deep fry for some extra crunch.


I got a lot of help with this so a few thank-yous!

Cusine genie for the brandade recipe.

Jane for the coconut jelly help

And Sarah for eel sourcing, pot washing, plating up, photography assistance.

Mussels with garlic and chorizo

13 Jan

Mussels after a nice relaxing bath

Mussels after a nice relaxing bath

Some of you know this. I used to be a fishmonger. Long summers smelling like last week’s haddock, a car interior smelling like last week’s cod baked in the summer sun all day, fish scales in the most random places you can imagine (or maybe  best not to.) There was an upside to this, access to the very best of fresh fish. I still have a man on the inside and he never steers me wrong. So on a recent spin out to Howth I picked up some mussels. This is a recipe I love- 4 ingredients, sheer simplicity. I find the smokey flavour of the chorizo works really well with the sweetness of the mussels. Plus it’s nice to go for a tomato based sauce sometimes, mussels tend to be constantly subjected to wine, cream etc. Apologies about the photo not representing these delicious morsels as best it could. Manic dinner time, hungry people to feed- this food blogger chose survival over food-gawker.


about 3 inches of chorizo. skin removed and cut into discs, then quarters.

1 tin chopped tomatoes

3 large cloves of garlic. Crushed.

1 kg mussels, cleaned.


Take the chorizo, peel the skin off, cut into smaller pieces so that after a brief fry they will crisp up and give off their delicious chorizo flavour! You don’t even have to add any oil as the chorizo will render down all by itself.

Once they have crisped up, add the tin of tomatoes and the crushed cloves of garlic. Don’t be afraid to give this a good bit of hob time so that it reduces down. The juices/water in the mussels will thin out the sauce. As this bubbles away, clean your mussels. Take off their beards, and give the shells a good rub with your thumb to make sure anything loosely attached will come off. I do this under running cold water as it makes it a little easier. Any mussels that do not close after a good tap, bin them. Any ones that don’t open after cooking- bin them also. It’s just not worth it.

Add the cleaned mussels to the sauce and put a lid on the pot. Turn up the heat and let them bath in the sauce until they open up wide. I stir them around once or twice as they open to make sure the sauce gets everywhere.


P.S. Fiftieth blog post, time flies eh?

Sticky Moroccan Mackerel

23 May

Mackerel chilling in their marinade


Last week I asked for a few suggestions as to what my next recipe would be. Thanks to everyone for the comments and suggestions! Lizzy suggested something Moroccan or a fish dish- so I combined the two. And so was born my Sticky Moroccan Mackerel.

Yesterday evening I made the short jaunt out to Howth and got my hands on some incredibly fresh whole mackerel, which my obliging fishmonger cleaned for me. I don’t mind cleaning fish, I used to do it for a living, but I appreciate when they offer to do it!


2 whole gutted mackerel

2 tablespoons of honey

3 tablespoons of ketchup

juice of 1 lime

1/2 teaspoon of paprika

1/2 teaspoon of ground cumin

1/2 teaspoon of turmeric

1 tablespoon of sesame oil

For this recipe I took the barbecue out of hibernation, and it really added to the flavour of the dish. Fist wash the mackerel and pat dry with some kitchen paper. Take the heads off if you like. Then score the flesh as I have done in the photo- this allows the marinade to permeate into the flesh. This is important because the likelihood is if you barbecue the mackerel, a lot of the marinade will come off with the skin.

Then mix all the ingredients until you get a smooth paste. Place the mackerel in a long dish and spoon the marinade over them. Ensure the marinade gets into the cavity and then scores. Ideally if you can leave them to marinade for a few hours that would be perfect. If not, no worries! I didn’t have that long!

Ensure you have a nice hot grill/ barbecue. The mackerel cooks pretty quickly. As sizes differ, as will the barbecue, the best guide re: timing I can give you would be to look into the scores on the skin and you can see how far the fillets on each side have cooked. If you have a fish grill this is ideal, as it allows you to turn the fish without it disintegrating.

I served the mackerel with some greens and brown rice- on which I poured a little sesame oil and lime juice.

Prawn linguine with chilli and garlic

20 Aug




olive oil

1 x red chilli

2 x cloves garlic

1 x tin chopped tomatoes

1 tablespoon of tomato purée

10 prawns (peeled and de-veined). Cooked or raw.

6 oz linguine


Start off by heating some salted water for the pasta. Then heat some olive oil in a big pot (I’ll explain later). To that add the finely chopped chilli and garlic. Add as much or as little chilli as you like according to personal preference/ strength of the chilli.


Once the garlic and chilli have gained some colour, add in the tin of chopped tomatoes and tomato purée. Throw your linguine into the boiling water at this stage. Let the sauce gently simmer while the linguine is cooking. About 5 mins before the linguine is ready, put your prawns into the sauce. If they are already cooked, you just need to warm them through. If they are raw, like mine were- cook until they have changed colour and cooked through, this does not take long. Flip them so both sides cook and are covered in the sauce.


While the linguine is still quite al dente- drain. Then add the linguine to the  sauce pot and toss so the pasta is evenly cooked. Much easier to do- if the pot is big!

Serve with a nice glass of red wine and some lightly toasted ciabatta. Equally you can heat a pan, with a little olive oil, and gently toast the ciabatta in that.