Dairy Council Northern Ireland

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Finn McCool’s seafood crumble

Serves 4

The cooking challenge

2016 is Northern Ireland’s Year of Food & Drink and is a celebration of everything delicious! Students are invited a develop a two–course meal which showcases our fantastic local produce and gives four visitors a true taste of Northern Ireland
Finn McCool’s seafood crumble

Olivia Miskimmons

Young Cook Finalist Recipe

  • Mrs K Francey and Miss Jess
  • Banbridge Academy
  • Key Stage 3


  • Seafood filling:
  • 450g cod, cooked
  • 3 tbsp rapeseed oil
  • 3 hard boiled free range eggs, chopped
  • 100g cooked coldwater prawns
  • 285ml coating sauce
  • Coating sauce:
  • 25g dulse and seasalt butter
  • 25g plain flour
  • 285ml Northern Ireland semi–skimmed milk
  • 2tbsp dried chopped dulse
  • Crumble:
  • 37g dulse and seasalt butter
  • 75g plain flour
  • 25g porridge oats
  • 50g Northern Ireland smoked cheddar cheese, grated
  • Grind of black pepper
  • Olivia’s creamy colcannon:
  • 450g potatoes, peeled, cooked, drained and mashed
  • 450g green cabbage, shredded, cooked and drained
  • Small bunch spring onions, finely chopped
  • 200ml Northern Ireland semi–skimmed milk
  • 50g dulse and seasalt butter


  • To make the crumble coating sauce melt the butter in a saucepan. Add the flour, blend with the butter and cook for 1 minute. Gradually add the milk stirring continuously until all the milk is added. Bring to the boil, reduce the heat and continue to cook for 1–2 minutes, stirring continuously. Season with a grind of black pepper and dried finely chopped dulse.
  • Gently fold in fish, eggs and prawn to sauce.
  • Pour seafood mixture into four individual pie oven–proof dishes.
  • To make the crumble, cube and rub the butter into the flour. Add the porridge oats until the mixture resembles breadcrumbs and then add the grated cheese and a grind of black pepper.
  • Cover the seafood mixture in each pie dish with the crumble topping. Bake at 180ºC for 20–30 minutes.
  • Peel, cut and cook the potatoes until tender and mash. Meanwhile steam cabbage until cooked.
  • Saute the chopped spring onions in milk for 5 minutes over a low heat.
  • Add the cooked cabbage, onions and milk to the mashed potatoes along with half the butter. Season with a grind of black pepper. Beat the mixture until well combined.
  • Serve with a knob of butter on the top.

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From the farm to the fridge, the Dairy Council for Northern Ireland acts on behalf of the dairy industry, promoting the natural goodness and quality of Northern Ireland milk and dairy products.

Our primary function is to communicate factual information to allow individuals to make well informed choices about dairy products that they consume and to inform them of the benefits of including dairy products in a balanced diet. We use a wide range of media, which includes television, radio, press, and social media. Our Advertising is complemented by public relations and promotional activities designed to communicate with specific groups.

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