Recipes

Lough Neagh Smoked Eel with Apple Glaze, Apple Butter, Rousel Bread and Crispy Bacon

This is a recipe by Paula McIntyre of BBC Radio Ulster showcasing local food on the Taste of Ulster TV Kitchen at The Balmoral Show 2015

Difficulty medium
Preparation Time 30 minutes
Cooking Time 2 hours
Servings
Main Ingredients
  • 1 pack smoked eel, cut into 3cm pieces
  • 2 teaspoons local rapeseed oil
  • 2 tablespoons apple jelly
  • 100ml dry Armagh Cider
  • 250g mashed potatoes ( boil or steam potatoes, in their jacket, drain and return to pan to dry out, peel and mash)
  • 15g butter
  • 50g plain flour
  • 25g wholemeal flour
  • 25g oats
  • 1kg Armagh Bramley apples
  • 400g castor sugar Pinch ground cloves
  • ½ teaspoon ground cinnamon Pinch salt

Main Instructions
  1. Lough Neagh Smoked eel with apple glaze
  2. Boil the jelly and cider to a syrup. Heat the oil in a pan over high heat and add the eel.
  3. Seal and turn over and add the syrup. Cook gently to coat and serve.
  4. 250g mashed potatoes ( boil or steam potatoes, in their jacket, drain and return to pan to dry out, peel and mash)
  5. Mix the butter into the hot potatoes and season with salt. Mix in the flours and oats to a smooth dough.
  6. Place on a floured surface and roll out to ½ cm thick.
  7. Cut into desired shapes and cook on a dry pan over medium heat for 2 minutes each side.
  8. Cool on a wire rack.
  9. Fry 6 slices streaky bacon in a dry pan until golden and crisp.
  10. Drain on kitchen paper and fry the rousel in the residue fat.
  11. Chop the apples and place in a heavy based pan with the sugar, spices and salt.
  12. Stir until they start to soften then simmer for 45 minutes to a thick pulp.
  13. Blend and pass through a fine sieve. Store in a sterilized jam jar.
  14. Place the eel on to the rousel. Slice the bacon and serve on top.
  15. Dot around the apple butter and some sliced or diced apple tossed in cider vinegar and rapeseed oil
Allergy Advice
This recipe may include:
  • Fish
  • Sesame Seeds
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