Dairy Council Northern Ireland

Milk it for all it's worth


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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