Eel supper with griddle soda farls, bacon and roast onion

This dish is from renowned NI food broadcaster/chef and writer Paula McIntyre

Difficulty medium
Preparation Time 20 minutes
Cooking Time 45 minutes
Servings 4
Eel supper
  • 2 Lough Neagh eels, 500g approximately in weight
  • 200ml dry cider
  • 1 tablespoon honey
  • 1 tablespoon cider vinegar
Griddle soda farls
  • 300g plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 250ml buttermilk
  • 4 rashers dry cure bacon
Roast Onion
  • 4 small onions
  • 2 tbsp rapeseed oil
  • A few sprigs fresh thyme
  • Salt and freshly ground pepper
  • Place the eels on a platter, scatter around the bacon.
  • Serve the farls on the side with a bowl of the onions.

Main Instructions
  1. Have your fishmonger gut the eels.
  2. Cut them in thumb length pieces through the bone.
  3. Place in a pan over medium heat – you don’t need to add any oil.
  4. Season with sea salt.
  5. Cook gently, turning frequently until they are fork tender. This will take about 45 minutes.
  6. It’s best to do this in a pan outside as they have a strong smell – or crank up your extractor fan!
  7. Boil the cider, honey and vinegar to a runny syrup consistency.
  8. When the eels are cooked, drain off the oil (this is great for rubbing into aching joints, although you won’t get many dates!).
  9. Add the cider reduction and cook, basting all the time, until glazed.
Griddle soda farls Instructions
  1. Heat a griddle pan or large non stick frying pan over medium heat.
  2. Sift the flour, soda and salt into a bowl and make a well in the centre.
Roast Onion Instructions
  1. Set your oven to 190C. Peel and half the onions, place in the middle of a sheet of lightly oiled foil.
  2. Scatter over the thyme, drizzle over the oil and season with salt and pepper.
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