Monthly Archives: February 2015

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Fresh Fish

  By LIFESTYLE

 

Fish ShopLocated on the harbour at Clogherhead, the Fishermans Catch Fish Shop is open year round, 7 days a week between the hours of 9.00am – 6.00pm, including bank holidays.The fish sold in the shop could not be fresher as it is delivered directly to the shop from their own boat Argonaut IV, as soon as it returns to harbour. A wide variety of white fish is caught — species that are available for sale in the shop, including haddock, whiting, pollock, hake, ling, cod, plaice, lemon sole, monkfish, gurnard, red snapper, john dory, brill, turbot, squid plus numerous other seasonal species.  The shop also stocks a good range of locally sourced shellfish.Fish can be purchased in the shop either as whole fish or filleted, which is done on the premises.  If you prefer, your selected whole fish can also be filleted to order.

 

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Fish Pie

  By Cooking

Fishermans Catch Fish Piefish pie

Ingredients

  • 900g of chowder mix (Sold in the Shop)
  • 700g of potatoes
  • 1 pint of milk
  • 4oz of frozen peas
  • 1 onion chopped
  • 2oz of butter
  • 2oz of flour
  • 4oz of grated cheese
  • 1 tablespoon of wholegrain mustard (optional)

 

Cooking Instructions In a pot add the chowder mix and chopped onion and cover with milk. Bring to the boil and drain. Set aside the fish and drained milk.

In a pot melt the butter and add the flour. Add the drained milk and slowly bring to the boil, and then add the grated cheese and wholegrain mustard. To this add the part cooked chowder mix and frozen peas. Place in an oven proof dish.

Place peeled and chopped potatoes into a saucepan and boil for 8 minutes. Drain and add butter and milk and cream together. Cover the dish of chowder mix with the cooked potato and sprinkle with grated cheese. Bake for 20 minutes at 200°C.

Serve with crusty rolls.

 

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Chinese Chicken Curry

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Chicken Curry

Ingredients:

3 chicken breasts cubed

1 onion chopped

2 tsb Garam Masala

1 tsb ground coriander

2 tbl sp curry paste

Ginger

3 cloves garlic

100g apricots chopped

2 peppers chopped

4 apples chopped

Tin chopped tomatoes

Chicken stock

Fry in pan or bake in oven  the chicken cubes till cooked ( 20 mins)

Heat some oil in saucepan and add the onion ,ginger,and garlic . sweat for 2 mins then add the garam masala coriander and fry for another minute. Add the peppers and curry paste. Pour in  chicken stock and simmer, also add the tomatoes apricots and apples.simmer for about 20 mins till apples are soft.

Liquidise the cool mixture if required and then add the cooked chicken to the mix

Allow to simmer for 10 mins before serving with naan bread and long grain rice.