Craic peppered
Cod with saffron and tomatoes
Saffron has been used in Irish cooking for the last few hundred years. Though this recipe derives from a Mediterranean style of cooking, similar recipes appear in many Irish cookbooks of the mid to late twentieth century. For me, it demonstrates the influence of European modes of cooking after the Second World War. Ireland became a member of the Council of Europe in 1949 and joined the United Nations in 1955. The country began to look outwards again after decades of economic stagnation. Because the fish cooks quickly, always put it in near the end to ensure the flavour and texture is still there.
PREPARATION: 15 MINUTES
COOKING: 40 MINUTES
SERVES 4
Ingredients
• 1 tablespoon rapeseed oil
• 1 onion, finely diced
• 2 cloves garlic, crushed
• 150g (about 3 small) potatoes, peeled and diced • 1 bay leaf
• 175ml sherry
• a good pinch of saffron
• 350ml fish stock
• 1×400g can of chopped tomatoes, blended
• 600g cod fillet, skinned and boned, cut into bite
sized pieces
• 2 tablespoons parsley
• sea salt and freshly ground black pepper
Several years in the making, The Irish Cookbook is a comprehensive collection of 500 authentic home cooking recipes drawn from thousands of years of Irish food by JP McMahon.
METHOD
Heat the oil in a large pan over a medium heat, add the onion and garlic, cover and cook for about five minutes until soft and nicely coloured. Season with a little salt.
Add the potatoes and bay leaf and cook for a few minutes. Then add the sherry, saffron and fish stock. Cook for about 15 minutes until the potatoes are nearly tender.
Add the tomatoes, reduce to a simmer and cook for 15 minutes. In the last minute, add the fish. Add the chopped parsley and season to taste with salt and pepper.
Wild Mushroom and walnut tart
This tart can be made with different wild mushrooms. However, I find the smaller varieties work better.
PREPARATION: 30 MINUTES, PLUS 1 HOUR CHILLING TIME
COOKING: 50 MINUTES
SERVES 8
For the pastry:
• 225g plain flour, sifted, plus extra for dusting • 125g butter, cubed, plus extra for greasing
• 25g walnuts, toasted and blended into a fine
powder
• ½ teaspoon sea salt
• 1 egg yolk
For the filling:
• 1 tablespoon rapeseed oil
• 1 onion, finely diced
• 2 cloves garlic, very finely chopped
• 400g yellow chanterelles, big ones halved
• 300ml double cream
• 4 eggs, whisked
• 1 teaspoon thyme, finely chopped
• sea salt
METHOD
To make the pastry, rub the flour and butter together in a mixing bowl until they form a crumb. Add the walnut powder, salt and egg yolk and enough chilled water to make a stiff dough.
When the dough comes together, wrap in cling film and refrigerate for one hour.
Preheat the oven to 170C/Gas Mark 3½. Grease a 30-cm fluted tart pan and line with the pastry.
Dust a work surface with some flour and roll out the pastry in a circle large enough to line the pan.
Line the pan with the pastry, then line the pastry with baking paper and fill with baking beans or dried beans.
Blind bake in the preheated oven for 10-15 minutes, then remove the paper and weights.
For the filling, heat the oil in a medium pan over a medium heat, add the onion and garlic and fry for about five minutes until soft. Add the mushrooms and season with sea salt, then cook for about 5-10 minutes until soft.
Add the mushroom filling to the tart case. Whisk the cream, eggs and thyme together and pour over the mushrooms.
Return to the oven and bake for 25 minutes or until set.