Eel supper with griddle soda farls, bacon and roast onion
This dish is from renowned NI food broadcaster/chef and writer Paula McIntyre
Preparation Time 20 minutes
Cooking Time 45 minutes
- 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
- 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.
- Have your fishmonger gut the eels.
- Cut them in thumb length pieces through the bone.
- Place in a pan over medium heat – you don’t need to add any oil.
- Season with sea salt.
- Cook gently, turning frequently until they are fork tender. This will take about 45 minutes.
- It’s best to do this in a pan outside as they have a strong smell – or crank up your extractor fan!
- Boil the cider, honey and vinegar to a runny syrup consistency.
- When the eels are cooked, drain off the oil (this is great for rubbing into aching joints, although you won’t get many dates!).
- Add the cider reduction and cook, basting all the time, until glazed.
Griddle soda farls Instructions
- Heat a griddle pan or large non stick frying pan over medium heat.
- Sift the flour, soda and salt into a bowl and make a well in the centre.
Roast Onion InstructionsBack To All Recipes
- Set your oven to 190C. Peel and half the onions, place in the middle of a sheet of lightly oiled foil.
- Scatter over the thyme, drizzle over the oil and season with salt and pepper.