The top chefs sail to Portpatrick on the west coast of Scotland to cook fabulous local shellfish, roast beef and a rhubarb jelly for some hungry lifeboat men.
Aired on UTV Monday, 23 April 2012
Lobster Stuffed Baked Potato with Hedgerow Salad
This is the dish which makes Paul admit Nick is a genius – Lobster Thermidor with an Ulster-Scot twist: the creamy mixture of cooked lobster meat, egg yolks, mustard, cheese and lemon zest is stuffed into a potato skin.
Roast Beef Sirloin with Champ Potato Cake and Roast Carrots
Paul cooks a super luxury Sunday roast with Ulster’s national dish, champ, and a “mad” mustard sauce. “It’s a bit cheffy but it eats really well,” says Paul. Nick’s verdict: “It’s stunning”.
Rhubarb Jelly with Vanilla Ice Cream and Elderflower Fritters
Paul and Nick cook ice cream and jelly with a woodland feel. The dish is natural and super delicious – and it looks so pretty you almost won’t want to eat it!