680	gm	White cod, (or firm white fish)
2	dsp	lemon juice
1	tsp	Black peppercorns, ground
1	dsp	oil
30	gm	Butter or polyunsaturated fat
2	x	Leeks, cut into chunks
425	ml	Milk
1	x	Bayleaves, up to 2
2	x	Carrots
115	gm	White beans, canned
70	ml	Cream (optional)
1	x	Bunc spring onions, cut into strips
GARNISH
2	dsp	parsley, finely chopped

IRISH STEW

Method

Sprinkle the fish pieces with lemon juiceand black pepper and leave to sit for several minutes. In a large pan heat the oil and butter then lightly cook the spring onion and pieces of leek. Add the fish pieces. Toss lightly for several minutes then add the milk, bayleaf, carrots and beans. Poach gently for 10-12 minutes until the fish is tender, but don't overcook. Just before serving remove the bayleaf, add cream if desired, garnish with parsley and serve. Be careful with this dish not to stir the fish otherwise it will break down and spoil the appearance. Serve hot.

NB: this dish can be made with any white fish but do be careful when buying it to choose firm, thick fleshed fish as this will cook better and not fall apart.

Monkfish tails work a treat.

APPLE CUSTARD PIE  

1	cup	flour
1	pch	Salt
2	tbl	Sugar plus
¼	cup	Sugar
1/3	cup	Lard
2	tbl	Ice water
2	tbl	Butter
1	cup	Light brown sugar
½	tsp	Ground cinnamon plus
1/8	tsp	Ground cinnamon
2	lb	Granny Smith apples peeled, cored,
		and sliced 1/4" thick
1	cup	heavy cream
1	x	Egg yolk
½	tsp	Pure vanilla extract
1	cup	Sweetened whipped cream

 

  Method

·    Preheat the oven to 350 degrees.

·      In a mixing bowl, combine the flour, salt, and 2 tablespoons sugar. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

·        In a large saute pan, over medium heat, melt the butter. Stir in the brown sugar and cook for 1 minute. Add 1/2 teaspoon cinnamon and apples. Saute for 3 minutes. Remove from the heat and turn into a deep dish 9-inch pie pan.

·      Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again, so that you can lift if without tearing it, and until over the pie pan. Crimp the edges of the pastry.

·      Brush the pastry with the egg wash. Using a sharp knife, make a 1-inch circle in the center of the pie. Place in the oven and cook for 15 minutes. In a mixing bowl, whisk the remaining 1/4 cup sugar, cream, yolk, and vanilla extract. Pour the custard through the hole in the pie. Place back in the oven and continue to cook for 30 minutes, or until the custard is set. Remove from the oven and cool completely.

·        Sprinkle the top of the pie with powdered sugar. Spoon onto serving plates, garnish with whipped cream and serve.

·        This recipe yields 8 servings.