Some appetising delicacies from www.bordbia.ie Cheesy grilled fish
This has to be one of the easiest and tastiest fish dishes in the world — perfect for children and adults alike.
Ingredients
Four by 150g fillets of fish – hake, haddock, pollock or whiting, skinned and boned; two ripe tomatoes; 100g cheddar cheese; four spring onions, trimmed and finely chopped; four tablespoons of mayonnaise; sunflower oil, for greasing; knob of butter; salt and freshly-ground black pepper.
Method
Cut the tomatoes in half and remove the seeds, then finely dice the flesh and place in a bowl. Finely dice the cheese and add to the bowl with the spring onions, then just bind with the mayonnaise. Season to taste.
Preheat the grill to high. Arrange the fish on a lightly oiled, sturdy baking sheet and season lightly, then grill for four to six minutes until almost tender. The timing will depend on the thickness of the fillet. To check that it is cooked, gently prod the thickest part of the fish with the point of a knife and the flakes should separate easily.
Quickly spread the mayonnaise mixture on top and flash under the grill for another two minutes or until the cheese is bubbling and golden.
Arrange on warmed plates and serve immediately with a mixture of buttered green beans and peas and steamed potatoes.
Pan-fried pork chops with orange and rosemary
Ingredients
One orange; two tablespoons of olive oil; one teaspoon of good quality mustard; one teaspoon of rosemary, chopped; four by 150g bone-in loin pork chops, each about 2.5cm thick; salt and freshly ground black pepper; jacket potatoes and lightly dressed mixed salad, to serve.
Method
Finely grate the rind from the orange into a bowl and then squeeze in the juice. Whisk in the olive oil, mustard and rosemary. Season and pour into a shallow non-metallic dish. Add the pork chops, turning to coat. Cover with clingfilm and set aside for at least 15 minutes or up to 24 hours in the fridge to allow the flavours to penetrate the meat.
When you are ready to cook, preheat a griddle pan until smoking hot. Shake off the excess marinade from the pork and add to the griddle pan. Cook for 10 to 12 minutes until cooked through, turning once. Remove from the heat and leave to rest for a couple of minutes.
Arrange the pork chops with the jacket potatoes on warmed plates. Have a bowl of salad to hand around separately.
