Paul and Nick venture to Kilkeel where a visit to the local fish market helps inspire them to prepare the starter of a three-course feast for some local Ulster-Scots. But will their main dish of lamb be well received?
Aired on UTV Monday, 14 May 2012
Fillet of Brill and Prawns ‘in a bag’
The chefs love the drama of the dish hidden in a parcel, which locks in the aromas and the juices. The prawns are sweet and the fillet of Brill remains soft, delicate and lightly perfumed with tarragon and lovely buttery juices. Superb!
Chargrilled Leg of Lamb, Warm Bean Salad and British Queen Potatoes
The chefs are very happy with this rustic and beautiful dish, which features barbecued lamb, potato and cabbage –three ingredients typically associated with Northern Ireland. But the Italian salsa verde brightens up everything.
Brown Bread and Whiskey Parfait with Raspberries
This is the dessert which makes an enthusiastic Paul praise Nick for being a “terrific chef and a great friend”. White chocolate is the secret weapon of this delicious brown bread and whiskey parfait – where wheaten flavours are complemented by light and fresh raspberries.