All-day Breakfast – Kilkeel Kippers Benedict

Celebrate Northern Ireland Year of Food & Drink 2016

This simple and beautiful breakfast dishes replace eggs with some lightly poached kippers.

Serves 2

Kipper fillets 500g, cooked and flaked coarsely
4 Muffins

For the Hollandaise sauce:
butter 100g
egg yolks 2
lemon juice



Kilkeel Kippers BenedictPut the kipper fillets into a heatproof container or pan and pour boiling water from a kettle over them. Leave to rest 10 minutes till the fish will come fairly easily off the bones. Carefully remove every small bone.

Make the Hollandaise sauce.

Melt the butter in a small pan. Put the yolks in a heatproof bowl over a pan of simmering water. Slowly beat in the butter with a whisk, trickling it slowly into the egg yolks. Season with lemon juice and salt then remove from the heat. Give it a regular whisk to stop it separating.

Split and toast the Muffins and spoon a little hollandaise on to each. Divide the kipper pieces between the muffins, spoon over the rest of the hollandaise and grill for a minute or two till golden. Eat & enjoy immediately!

Smoked Haddock Kilkeel Kedgeree

A beautifully spiced breakfast or brunch dish if you have over indulged the night before.

Ingredients – Serves 6

50g butter                                                         1 medium onion, finely chopped

3 cardamom pods, split open                         ¼ tsp curry powder

1 small cinnamon stick                                     2 fresh bay leaves or 1 dried

450g basmati rice                                            1 litre/1¾ pints chicken stock or fish stock, ideally fresh

750g un-dyed smoked haddock fillet             3 eggs

3 tbsp chopped fresh parsley                           1 lemon, cut into wedges, to garnish



KedgereeMelt the butter in a large saucepan (about 20cm across), add the onion and cook gently over a medium heat for 5 minutes, until softened but not browned. Stir in the cardamom pods, curry powder, cinnamon stick and bay leaves, then cook for 1 minute.

Tip in the rice and stir until it is all well coated in the spicy butter. Pour in the stock, add 1⁄2 teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a closefitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.

Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes, until the fish is just cooked. Lift it out on to a plate and leave until cool enough to handle. Hard-boil the eggs for 8 minutes. Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.

Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through. Gently stir in almost all the parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with lemon wedges.

Hot salsa filled plaice

Hot salsa filled plaice

hot salsa filled plaice

4 x 225g (8oz) plaice, witch, megrim or lemon sole fillets, skinned

1 small mango, peeled and diced
1 red pepper, deseeded and finely chopped
8 cherry tomatoes, quartered
1 red onion, finely chopped
pinch of sugar
1 red chilli, deseeded and finely chopped
2 x 15ml spoon (2 tablespoons) rice vinegar
grated zest and juice of 1 lime
1 x 5ml spoon (1 teaspoon) extra virgin olive oil
salt and black pepper
Serves 4
Nutritional Values Per Portion (Approx) 259 Kilocalories;
43g Protein; 5g Fat; 12g Carbohydrate; 2g Fibre.

For the salsa: mix together the mango, red pepper, tomatoes and onion, add the sugar, chilli, vinegar and the zest and juice of 1 lime and the oil.  Mix thoroughly and leave to stand for 30 minutes.
Lay the fish on a board skinned side up and halve lengthways.  Pile the salsa on the tail end of the fillets.  Fold the fillet in half, season and place in a large shallow pan.
Cover and cook on a low heat for 7 -10 minutes.  Remove the cover, and cook uncovered for a further 3 minutes.
Serve with wild and white rice garnished with fresh thyme.

Fritto misto

Fritto misto

Fritto misto

Fritto misto

At the fishmongers:

Just buy a selection of small whole fish and fillets or steaks of the freshest fish on the counter. Include a bit of shellfish too. The more variety of fish that you are able to buy, the more interesting your fritto misto will be – but even if only two or three species are available, you will still enjoy the simplicity of this recipe. Allow about 300 – 400 grams of fish per person. If you are buying fillets, allow around 175 grams.  To save yourself a job, ask the fishmonger to scale and gut all of the fish, but leave the heads and tails on unless you would really prefer not to.

Per person:

a pinch of sea salt

300 – 400g mixed fish (see above)

250 ml milk

a couple of handfuls of good strong white flour

vegetable oil

2 lemons, cut into quarters

a couple of tablespoons of chopped parsley.


Sprinkle a little sea salt over the prepared fish, then dip the fish, one at a time, into the milk and then into the flour, shaking them to remove any excess flour.

Cover the base of a large, wide frying pan with about a centimetre of vegetable oil and heat to around 150 – 160°C, or until a cube of bread turns golden in 6 -7 seconds when thrown into the oil.  Fry each piece of fish until crisp and golden on each side. If you have any larger pieces of fish, remove them from the pan, place them on a roasting dish and finish the cooking in the oven, pre-heated to its maximum. But you will not need to do this if you select smaller fish.  Drain on kitchen paper before serving.

Lay the fish in a single layer on a white plate, sprinkle with parsley, add a squeeze of lemon juice and maybe a drizzle of good olive oil. Serve

BBQ Fish Kebabs

Mixed fish kebabs

mixed fish kebabs

Mixed Fish Kebabs


8 scallops

250g monkfish, cubed

8 whole raw prawns

8 rashers of thin streaky bacon

olive oil



Preheat the barbecue or grill to a moderate heat

Stretch each rasher of streaky bacon with the back of a knife and wrap around the scallops.

Thread the wrapped scallops, monkfish and prawns alternately onto a metal skewer – do not squash together – brush with olive oil. (Note: if using wooden skewers, soak in water for 20 mins).

Place the filled skewers onto barbecue, turning once.

Serve with barbecued/roasted vegetables or salad and Ciabatta bread.

Christmas Crispy Langoustines Cooked in Lime & Ginger & served with Dragons Breath Star Ginger Chili Jelly.


Langoustines Shelled
Fresh Coriander
Harnett’s Rapeseed Oil
Dragons Breath Star Ginger Chili Jelly (see our featured products on website)


Mix the line juice, garlic, chilli, ginger & turmeric in a large bowl & leave to infuse for a couple of minutes.

Dry the prawns with kitchen roll and use a sharp knife remove the black vein alon the back of each prawn. Add the prawns to the lime marinade & mix with a spoon ( avoids staring your hands). Cover and chill for approximately 30 minutes.

Sift the cornflour onto a large plate. Coat the prawns lightly in cornflour. Heat the Harnett’s Rapeseed Oil in a large frying pan and fry the coated prawns for about 3 minutes, turning occasionally until just cooked and crisp. Drain onto kitchen roll, then cover and keep warm. Repeat until all prawns are cooked. Garnish with freshly chopped coriander and skewer onto a cocktail stick and serve immediately with Dragons Breath Star Ginger Chili Jelly Dip on the side. Dress plate with wedges of freshly cut limes.

Ideal party food for festive entertaining.

Festive Seasonal Scallops Served on Garlic Bread & Dry Cured Bacon, Topped with Minted Pea Puree.


12 large scallops, corals removed
50g butter
3 Rashers of Cunningham’s Dry Cured Bacon
2 shallots, finely chopped
125g frozen peas
dash of sherry
salt and black pepper
2 tbsp fresh chopped mint
1 tbsp of cream
1 tbsp Harnett’s Rapeseed Oil
2 Scallions shredded and deep-fried, to garnish
Garlic Butter
1 French Baguette

Serves 12


Melt half the butter in a small saucepan and cook the shallots until soft. Add the peas and the dash of sherry. Cook on a low heat for 5- 10 minutes. Season and stir in the mint and cream. Leave to cool slightly. Process the pea mixture in a food processor until it is smooth.

Cut your baguette into 12 slices and smother in garlic butter, and grill until golden brown.

Grill Cunningham’s Dry Cured Bacon until crispy, and leaved to the side.

Meanwhile, heat the remaining butter and oil in a pan and sear the scallops for 2-3 minutes each side.

Cut your bacon rashers to the width of the garlic bread and place on top, then serve the scallops topped with the minted pea and garnished with the shredded scallions.

A delicious bit sized canapé which could grace any event.