Smoked Fish Potatoes and Peas
Ingredients Serves 2
Fish types: Smoked – Cod, Haddock, or Coley
2 fillets of smoked fish (your preference)
½ cup of milk
Tin of peas or cooked dried peas
½ cup of vinegar (any kind)
10-12 baby white potatoes
Chopped onion or spring onions
Big knob of butter.
Salt and Pepper.
Place the potatoes, unpeeled, in a pot of water and cover with a plate.
Place the fish on the plate and sprinkle with salt black pepper and the chopped parsley. Cover the fish halfway up with milk and place another plate upside down on top of the first one. Bring the water to the boil.
When the water boils turn down the heat and when the potatoes are cooked the fish will also be cooked.
Dry the potatoes and press down with the back of a spoon, add butter and raw onion or spring onion.
Serve the potatoes with hot peas and fish, use the milk and parsley from cooking the fish as a sauce.
The Ulster Fry
(Quantities depend on how many people and how hungry they are.)
Rasher of Back and Breakfast unsmoked bacon.
Potato bread called a Farl in Northern Ireland (see recipe)
Soda Bread or Wheaten Soda (see recipes)
Lard or oil
Teapot of boiling water ready for making the tea.
On a dry frying pan start with the sausages and the black pudding, prick the sausages to release the fat and fry until nearly cooked.
Add the bacon and fry with the sausages this will release more fat. Continue cooking until all nicely cooked through.
Add the potato Farl cut in 2 triangular pieces and the soda split lengthwise and sliced into triangles.
The soda and the potato Farls will soak up the fat from the pan so fry until browned on both sides.
Put all these on a plate on top of the teapot to keep warm.
Put some oil on the pan and fry the eggs sunny side up.
Serve everything on a warm plate with a big mug of tea and you’re all set until dinner time.
Variations can be wheaten soda bread instead of white soda or a beef sausage as well as a pork one.