Dairy Council Northern Ireland

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Recipes

Lough Neagh eels with spicy apple sauce and colcannon mash

Serves 2

The cooking challenge

Northern Ireland has become a popular destination for tourists from around the world. Students are invited to plan a two course meal for four visitors using local products to enrich the tourists’ experience of Northern Ireland
Lough Neagh eels with spicy apple sauce and colcannon mash

Victoria Hunter

Young Cook Finalist Recipe

  • Mrs L Burch
  • Friends’ School, Lisburn
  • Key Stage 3

Ingredients

  • 1kg smoked Lough Neagh eels
  • 250ml apple juice
  • 150ml Northern Ireland double cream
  • 2 Bramley apples
  • 100g Northern Ireland butter
  • 1tsp ground allspice
  • Salt and pepper
  • Colcannon mash:
  • 900g floury potatoes
  • 180ml Northern Ireland semi–skimmed milk
  • ¾ tsp salt
  • 120g Northern Ireland butter
  • 4 scallions, chopped
  • 1 small green cabbage, shredded
  • 200g Northern Ireland cheddar cheese, grated

Method

  • Season the eels with salt and pepper. Heat the frying pan and add 50g of butter and the eels. Cook on each side for 2 to 3 minutes.
  • To make the apple sauce, in a saucepan bring the apple juice to the boil. Simmer for 10 minutes, then add the cream and simmer for a further 5 minutes.
  • Core the apples but don’t peel. Cut into twelve slices. Mix the flour and allspice and coat each slice. Heat the remaining butter and cook slices until soft.
  • Arrange the slices on the cooked eel and pour over the sauce.
  • To make the colcannon mash, boil the potatoes in a saucepan until tender. Steam the cabbage for 3 to 5 minutes.When the cabbage is cooked, strain to remove any moisture. Add a third of the butter and cover.
  • When the potatoes are soft, strain and return to the saucepan. Set on a low heat and add milk, a third of the butter, scallions and cheese. When the butter and cheese have melted mash the mixture thoroughly. Mix the cabbage through the mash and season with a little salt.
  • When serving make a mould in the centre of the mash and add the remaining butter, if desired.

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