The chefs sail to Donaghadee to prepare a gourmet feast for a local Ulster-Scots folk band. A successful fishing trip puts mackerel on the menu but how will their guests feel about eating it raw?
Aired on UTV Monday, 28 May 2012
Mackerel Tartare with Pickled Vegetables
The star of this fresh little salad is raw mackerel – Nick and Paul experiment with this fancy starter. They admit it’s a bit cheffy but it’s also clean and delicious. Will you give it a go?
Slow Cooked Rib of Beef with Herb Potato Dumplings
Nick and Paul love the big robust flavours of this slow cooked dish inspired by a traditional French recipe – the deep rich meat flavours are complemented by the fresh greens and the dumplings and gravy are simply delicious.
Yoghurt Pudding with Strawberries and Crystallised Petals
Here’s a very easy and wonderful recipe for a dessert that’s so good you could eat it every day. The pudding is thicker than panna cotta and the yoghurt brings a bit more acidity. It is served with strawberries and rose water syrup, and the crystallised rose petals make it look beautiful. Simply yummy!