Onion~ Black Olive~ & Caper Compote

    1/2 c  Olive oil
      2    Medium onions, halved and
           Sliced thin
      6    Cloves garlic, sliced thin
    1/2 c  Black olives, such as
           Kalamatas, pitted and
           Chopped coarse
    1/4 c  Capers
      2    Anchovy fillets, rinsed and
           Minced
    1/4 c  Balsamic vinegar
      1 ts Minced fresh marjoram, or
           1/2 Teaspoon dried
      2 tb Minced fresh parsley
           Salt and black pepper to
           Taste

Heat two tablespoons oil in large saute pan. Add onions and saute over medium heat until softened, about 5 minutes. Add garlic; saute until fragrant, about 1 minute longer. Turn onion mixture into medium bowl; stir in remaining ingredients. Serve compote warm or at room temperature.


Yield: 6 Servings

Olive Tapenade

      2 ea Anchovy Fillets
      1 c  Black Olives; Chopped
      4 ts Worcestershire Sauce
    1/2 c  Mayonnaise
    1/4 c  Fresh Parsley; Chopped, OR
      4 ts [Dried parsley]; Crushed
    1/2 ts Salt
      1 tb Garlic; Minced
      3 tb Fresh Basil; Chopped, OR
      1 tb Dried Basil; Crushed

Chop and mash the anchovies on a cutting board. Put them into a bowl and mix with the olives and worcestershire sauce. Blend in the mayonnaise and add all the rest of the ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood


Yield: 4 Servings

Old-Fashioned Fish Chowder

      2 tb Vegetable oil
      2 md Onions; minced
      2 lg Baking potatoes; cubed
    1/2 ts Dried thyme
    1/2 c  Turkey, fish or vegetable
           .  stock
      1 lb Cod or haddock fillet
      4 c  Milk
    1/2 ts Salt
           Pepper; fresh ground
           Paprika for garnish

Heat the vegetable oil in a large, heavy saucepan over low heat. Add the onions and saute for 10 minutes, or until golden but not brown. Add the baking potatoes (cut into 1/4-inch cubes), the dried thyme and the turkey stock. Cover and simmer for 10 minutes, or until the potatoes are tender. Add the cod or haddock fillet, cover and simmer gently for 10 minutes. Add the milk, salt and black pepper to taste. Cover and simmer 5 minutes, or until the mixture is thoroughly hot. Gently flake the fish with a fork into bite-sized pieces, then ladle the chowder into soup bowls. Sprinkle with paprika and serve immediately. Makes 6 . * Approximate nutritional analysis: 234 calories per 1/2-cup serving, 20g protein, 22g carbohydrates, 7g fat (27% of calories), 1g fiber, 39mg cholesterol, 186mg sodium, 35% of the Daily Value for phosphorus. ** American Health -- November 1995 **


Yield: 6 Servings

Thai Salmon Parcels

      2    4-5oz salmon fillets
      4    Sheets filo pastry
      1 oz Butter
      1 ts Grated ginger
      1    Garlic clove; pressed
      1    Spring onion; finely chopped
      1 tb Fresh coriander
           -- (finely chopped)
      1    Lime; zest & juice
           Salt & pepper

Mix together lime zest and juice, garlic, spring onion, ginger and coriander. Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top. Fold short end of pastry over salmon, then fold in the 2 long sides. Fold the salmon over twice more, and cut off the remaining pastry. Do the same with the other fillet. Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until brown and crispy.


Yield: 2 Servings

Trout Baked In Wine (Irish)

      1 x  Rainbow trout (about 2.5 lb)
      2 c  White wine
      1 x  Pinch each of herbs*

*Whichever ones you like -- parsley, thyme, herbes de provence....& Garlic. Scale and gut the trout if not cleaned already. You can filet it, or not: it hardly matters. Cut the trout in half the long way and lay in a baking dish. Barely cover with white wine. Add herbs, if you like them, or garlic. Bake at 350 F for half an hour.


Yield: 4 Servings

Scallop Pie (Irish)

      8 x  Large scallops*
    300 ml Milk
      2 x  Salt and pepper
      2 tb Butter
      1 tb Flour
    1/2 lb Mushrooms, sliced
      4 tb Med.sweet white wine
      1 lb Fresh mashed potatoes

* Or 4 scallops and an equal amount of any white fish. Or more scallops, if you like. . Clean the scallops and cut in half, then simmer in the milk for 15 minutes. Strain, reserving the liquid. Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps. Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry or wine and finally the scallops. When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges. Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown.


Yield: 4 Servings

Thackeray's Lobster (Irish)

      1 ea Very large lobster
    1/2 lb Butter
      1 tb Mustard
      1 tb Catsup
      1 c  Vinegar (white wine if poss)
      1 x  Cayenne pepper to taste

(Amounts are approximate: the above measurement should be increased or decreased depending on the size of the lobster. You want about a cup of sauce per two people.) Thackeray's original follows: . "You take a lobster, about three feet long if possible, remove the shell, cut or break the flesh of the fish in pieces not too small. Someone else meanwhile makes a mixture of mustard, vinegar, catsup and lots of cayenne pepper. You produce a machine called a "despatcher" which has a spirit lamp underneath it that is usually illuminated with whiskey." (He appears to be talking about a chafing dish with a pretty aggressive flame.) "The lobster, the sauce, and near half-a-pound of butter are placed in the despatcher, which is immediately closed. When boiling, the mixture is stirred up, the lobster being sure to heave about the pan in a convulsive manner, while it emits a remarkable rich and agreeable odour through the apartment. A glass and a half of sherry is now thrown into the pan, and the contents served out hot, and eaten by the company. Porter (i.e. stout) is commonly drunk, and whisly-punch afterwards, and the dish is fit for an emperor. . Unfortunately the day of inexpensive three-foot-long lobsters has passed, even in Ireland (lobsters of this size are still taken off the west coast, however). In modern terms: Clean and shell the lobster as indicated above. Mix the mustard, vinegar, catsup and cayenne to taste (some people might prefer to cut the sourness of the vinegar by substituting a half-and-half mixture of vinegar and dry white wine). Melt the butter in a large saucepan, saute the lobster briefly in it, not allowing it to color at all; then add the mustard/vinegar/cayenne mixture, mix well, cover, and allow to stew over medium heat for 15-20 minutes. Boiled new potatoes would go very well with this, or baked potatoes, or plain buttered rice. Thackeray and his friends seem to have not eaten anything else with the dish, but they seem to have drunk a great deal; he remarks in the next paragraph of the excerpt on ways to deal with the hangover....


Yield: 4 Servings

Dublin Lawyer (Irish)

      1 x  Fresh lobster/about 2 1/2 lb
      3 tb Butter
      4 tb Irish whiskey
    150 ml Cream
      1 x  Salt and pepper

The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving. Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored. Warm the whiskey slightly, then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning. Put back into the half shells and serve hot.


Yield: 2 Servings

Baked Stuffed Herring (Irish)

      4 tb Breadcrumbs (heaping)
      1 ts Parsley, chopped
      1 x  Small egg, beaten
      1 x  Juice and rind of lemon
      1 pn Nutmeg
      1 x  Salt and pepper
      8 x  Herrings, cleaned
    300 ml Hard cider
      1 x  Bayleaf, well crumbled
      1 x  Fresh ground pepper

First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. Lay in an ovenproof dish, close together; add the cider, crumbled bayleaf and salt and pepper. Cover with foil and bake at 350F for about 35 minutes. Serves 4.


Yield: 4 Servings

Mackerel With Rhubarb (Irish)

      2 lb Mackerel filets
      2 oz Margarine
      1 ea Lg. onion, chopped
    1/2 lb Rhubarb, chopped
      1 x  Pepper and salt
      1 x  Toasted breadcrumbs
      1 lb Rhubarb (for the sauce)
      2 tb Sugar (for the sauce)
      1 x  Grated lemon rind (for sauce
      2 tb Water (for the sauce)

Melt the margarine (or butter) and cook the onion in it until transparent. Add the chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes. Then add breadcrumbs and stir the mixture. . Now lay the mackerel filets out flat, skin side down, and spread the stuffing on them. Roll each up, put them in a greased oven dish and cook them in a moderate oven (400F) for 15-20 minutes. . While the fish are being cooked, make the rhubarb sauce by placing all the ingredients listed in a saucepan and stewing tehm until the rhubarb is cooked and quite soft. This will take 10 minutes or a little longer. Then put the cooked rhubarb through a fine sieve or the blender, to make a puree of it. This can be served either hot or cold with the cooked mackerel.


Yield: 4 Servings

Cod Cobbler (Irish)

  1 1/2 lb Skinless filets of cod
      2 oz Butter
      2 oz Flour
    1/2 l  Milk
  3 1/2 oz Grated cheese
      2 oz Grated cheese (for scones)
      2 oz Butter (for scones)
      1 ts Baking powder (for scones)
      1 pn Salt (for scones)
      1 x  Egg (for scones)

Place cod filets in the bottom of a round oven dish. Make a cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese: pour over fish. Then make scone dough -- rub 2 oz butter into 8 of flour with 1 t baking powder, and pinch of salt. Add 2 oz grated cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter. -- Dispose these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown.


Yield: 4 Servings

Smoked Cod Pie (Irish)

      1 lb Smoked cod
    1/2 lb Onions
    1/2 lb Shelled peas
     10 fl Milk *
      1 oz Flour
      1 ts Dry mustard
      1 oz Butter
      2 lb Mashed potato

* (or substitute 5 oz milk and 5 oz cream) . Chop onions roughly and fry in butter until tender. Remove from heat an stir in flour and mustard. Add milk. Return to heat and stir until thickened. Add cod, cut into 1/2-inch cubes, and peas. Turn into ovenproof dish and cover with mashed potatoes. Bake in a moderate oven at 400F/200C, for 35-45 minutes, or until golden brown. . (Though not traditional, the addition of 2-3 oz of cheddar cheese to the sauce makes this an extremely tasty dish.)


Yield: 4 Servings

Hot Buttered Mussels (Irish)

      2 pt Mussels
      4 oz Butter
      1 x  Salt and pepper
      2 tb Chopped chives

Wash mussels thoroughly under running water. Remove "beards" and discard any open shells. Place mussels in pan and cook over a high temperature for 7 or 8 minutes, until the shells open. Season with salt or pepper. Place in a serving dish and pour cooking juices over. Dot with knobs of butter and sprinkle with chopped chives. Serve with fresh brown bread and butter.


Yield: 4 Servings

Garlic Mackerel (Irish)

      4 x  Large mackerel (or 8 small)
      1 x  Clove garlic
      1 x  Seasoned flour
      1 x  Butter for frying
      1 x  Lemon juice

Mince garlic very finely Divide between the fish and rub in well. Roll mackerel in beaten egg and then in flour. Fry in butter for 4-5 minutes each side. Sprinkle with lemon juice and serve.


Yield: 4 Servings

Cider Sauce For Oat Herrings (Irish)

      1 oz Butter
      1 oz Flour
     10 fl Cider or apple juice
      2 tb Milk or cream
      1 x  Salt and pepper as desired

Melt butter, add flour and cook for 2-3 minutes so that the raw flavor of the flour has time to mellow. Remove from heat and slowly add the cider, stirring all the time. Season to taste, bring to the boil, and cook for a few minutes. Remove from heat again, add the milk or cream, and reheat carefully. Serve in a hot sauce boat.


Yield: 3 Servings

Trout With Cream And Honey Sauce (Irish)

    250 g  Trout
      1 ts Honey
     50 g  Butter
     50 g  Whole almonds, skinned
      4 tb Fresh heavy cream
      1 tb Lemon juice
    100 g  Flour (seasoned to taste)
    300 ml Milk (to soak trout in)

Chop the almonds finely. Prepare the fish, wash and dry and then soak in milk for 5-10 minutes. Toss in seasoned four. Melt half the butter in the frying pan, and fry the fish for 5-7 minutes on each side. Make the sauce by melting the rest of the butter, adding the chopped almonds. Saute for a few minutes. Then add the honey and lemon juice; bring carefully to simmering point, and add the cream last, making sure the temperature is fairly low so it won't curdle. Pour over the fried fish, and serve garnished with lemon.


Yield: 4 Servings

Potted Herrings In Guinness (Irish)

     10 ea Filleted fresh herrings
    600 ml Guinness (pref. draft)
      5 fl Vinegar
      1 x  Onion cut into rings
      2 x  Bay leaves
     10 x  Cloves
      4 x  White and black peppercorns
      1 x  Salt as required
      1 ts Brown sugar

Wash herring fillets and roll up, starting from the tail. Place in a baking dish and add the stout-and-vinegar mixture. Add all other ingredients. Cover with baking parchment or foil and bake in a moderate oven (about 350F) for 20 minutes. Remove from oven, allow to cool, and serve.


Yield: 4 Servings

Crispy Oat Herrings And Apple Rings (Irish)

      3 x  Whole herrings
      2 oz Medium-ground oatmeal
      1 ea Egg
      2 x  Red apples
      1 ea Parsley sprig to garnish
      1 x  Salt and pepper
      1 x  Melted fat or oil to fry

Clean and scale herrings, remove fins, wash in cold water. Dry well. Season with salt and pepper. Dip herrings in beaten egg, and coat with oatmeal. Fry in hot fat for 4-5 minutes on each side. Drain well on paper towels and keep hot. Wash apples, core, cut in slices and fry in hot fat for a few seconds, turning once. Serve herrings with apple rings on a hot dish. Garnish with parsley sprigs. Serve with a cider sauce.


Yield: 2 Servings

Sole in wine

  1 1/2 lb Fillet of sole
    1/3 lb Mushrooms, whole
      1 c  Dry sauterne
    1/4 c  Cream
      2 ea Egg yolks

Place sole in glass baking dish. Add mushrooms and wine. Bake until tender at 350 degrees, about 30 minutes. Drain liquid into sauce pan and reduce over medium heat until amount left is equal to initial amount of sauterne. In a cup, mix yolks and cream together thoroughly; add to sauce pan, using whisk to blend. Pour over fish and return to oven briefly to glaze. Serves 4


Yield: 4 Servings

Tuna apple salad

  6 1/2 oz Tuna
      3 c  Torn lettuce
      1 ea Apple
      1 ea Stalk celery, chopped
  4 1/4 oz Chopped olives (opt.)
    1/4 c  Cheese, grated (opt.)
      1 ea Boiled egg, chopped (opt.)
      3 tb Thousand Island dressing

Drain tuna. Tear lettuce into bite-sized pieces. Core apple and cut into eight wedges. Cut each wedge crosswise into 4 or 5 chunks. Each apple piece will still have peel on one edge. Red apples look especially nice. Combine tuna, lettuce, apple and chopped celery. Add optional ingredients as desired. Add Thousand Island dressing and toss until well blended. Serve with crackers or specialty bread. Serves 3.


Yield: 3 Servings