Archive for the ‘Baking’ Category

Fish Information Evening

I’ve neglected my blog as I’ve been on holidays. Had a fantastic time in the Basque Country – some amazing eating which I’ll save for another post. Lots of fish in fact, which brings me to my recipe today!
I’m forever promoting the benefits of eating fish in my clinic and through my cookery classes. Just recently I had a successful Fish ‘demo & dinner’ evening at my kitchen where I covered a few methods of cooking fish. I’ve now teamed up with a fantastic fish expert, Gerry Blain who has oceans (!) of experience catching, preparing and selling fish. He currently runs fresh fish stalls at Carrick-on-Shannon (Thursday mornings) & Roscommon (Friday mornings), bringing us great fish from Donegal. We’re running A Fish Information Evening on Thursday 10th November from 7.30-9pm. I will present on the health benefits of fish and give a cookery demonstration. Gerry will share his knowledge on buying, storing and preparing fish. I will also provide a booklet with information and recipes to bring home. All this for €10!
Today I couldn’t resist the whole fresh herring (well I asked for the fillets but Gerry convinced me to take them whole and I am glad!). Herring is one of the oily ones (so healthy for a whole host of reasons) and doesn’t need a lot of work when they’re perfectly fresh. It is simple to clean and you have the benefit of obtaining the beautiful creamy roe to eat alongside the fish.
Here’s a deconstructed herring – cut off the head – make a slit along the belly to take out the roe and intestines. Discard the guts and keep the roe. Score the skin in a couple of spots to allow the oils to ooze. Gerry recommends slitting across the back a few times to allow even cooking.

To cook:

Heat the grill to the highest setting.  Score the skin of the fish a couple of times on either side.  Season the fish all over and inside with sea salt and cayenne pepper.  Do the same with the roe.  Place the fish on a piece of foil on a tray.  Grill it 3-4 minutes on either side.  The skin will blister and crisp up nicely.

Meanwhile, toss the roe in a little rice flour.  Heat a small knob of butter in a frying pan and just as the herring is cooked, quickly cook the roe for less than a minute.

Grilled Herring, fried roe & pickled beets

To avoid a mouthful of bones, eat this from the tail up, carefully pulling the flesh away from the skeleton with a fork.  I ate this with some home-pickled beetroot today and it hit the spot for lunch nicely.

Herring Gone

100% Oatbread

This recipe was passed on to me by my Aunt Teresa who picked it up from someone else.  Weight watchers was mentioned as a source.  From talking to people it seems clear that a lot of women have heard of this recipe.  I had been experimenting with high-oat bread recipes for my clients and this one is really quite good.  Oats are a great source of soluble fibre and are a very slow-release energy (low GI) compared to wheat breads (medium to high GI).  People with conditions like PCOS (Polycystic Ovarian Syndrome) and diabetes particularly benefit from eating diets that contain very slow-release carbohydrates like oats.  So this bread recipe is viewed by many people who possess it to be a very healthy, low-calorie bread.  But let me break some bad news – too much bread, of any type, means extra calories and possible weight gain.  This oatbread, however, would move slower through the gut and you may getting away with eating less of it and feel fuller for longer.  On top of all that good news, soluble fibre is also really good for keeping the gut healthy.

The bread also ties into ‘Eat Only Irish Week’ which kicks off next Monday 9th May.  The oats are from Kilbeggan Organic Oats with some Irish natural yogurt and Donegal rapeseed oil.  I’ve used a small amount of bicarbonate soda – if you’re being really strictly Irish you may get away without this as the bread does not rise very much.

Raw Materials

The recipe is:

1 * 500g tub natural yogurt

2 * 500g (yogurt) tubs oats

2 tsp rapeseed oil

1 level tsp bread soda

Mix well and press into a 2lb loaf tin.  Bake at 180 C for 45 minutes.   Cool & Slice.

Oatbread Mix

For breakfast – a lovely slow-release, set-you-up-for-the-day porridge bread.  Some people have had such bad experiences with porridge growing up they refuse to touch it – but try this bread!  All the goodness of oats without the porridge memories.

100% Oatbread