Lough Neagh eels with spicy apple sauce and colcannon mash
Young Cook Finalist Recipe
- Mrs L Burch
- Friends’ School, Lisburn
- Key Stage 3
- 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
- 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.