We should not limit our challenges but challenge our limits.
Earlier this year I challenged those around me to help put a recipe book together in four months and we luckily achieved our goal. The end result is a beautiful fish recipe book called Fishwives, available now in our online shop. All profits from the sale of the book will be going to the wonderful Hospice Africa working out in Uganda. They will be channeled through Hospice Africa Ireland, a board in Ireland which fund raises and supports Hospice Africa Uganda. See www.hospiceafrica.ie for more information.
Looking back on it now I suggest it was interesting, and overcoming the challenge certainly made my life meaningful.
I now look on to the next challenge and it is to ensure that every household in the country has a copy of this book under their tree this Christmas.
I challenge you to help me make this a reality.
Fishwives Themed Get Together
Why not have a Fishwives themed get together with friends and family, cook something from the book or simply encourage them to purchase the book on the night – a bit like a tuperware party only cooking with fish.
Or perhaps you have a database of foodies or friends interested in cooking who might like a very special and unique book as a present. Would it help that all proceeds are going to a very worthy cause?
We will give free product to anyone willing to put their shoulder to the wheel and our staff are happy to travel the length and breadth of the country to be part of your event. All ideas welcome.
My sister Miriam Donohoe has spent 8 months on the ground in Kampala working with the hospice organisation and reported back first-hand the work being carried out daily to help relieve pain and suffering of those with no access to pain relief in their dying days . We are all weary of the bad media around so called charitable organisations but it does not mean we have to stop caring and become totally cynical. I know for sure where every single penny of the money raised form this project will go.
Come on folks, life is not all about getting and having. How about giving and being?
Following on from our series of recipes from the Getting Fed Up blog, this week Ciara is sharing a family dish with us, based on a Turkish recipe her aunt used to cook when Ciara was a child. The rolls are known as ‘Sigara Boregi’, which traditionally consist of feta cheese and parsley wrapped in filo pastry. This combination of flaked Goatsbridge smoked trout works beautifully and is the perfect little treat to serve as a snack or when entertaining guests.
Preheat the oven to 180°C/350°F/gas mark 4. Grease your baking tray with some of the oil.
Combine the Goatsbridge smoked rainbow trout, cream cheese, milk, parsley, lemon juice and chili in a bowl. Season with salt and pepper.
Keep the filo sheets you are not using covered with a damp cloth to prevent them from drying out. When you are ready to fill them, lay one sheet of the filo pastry out on a flat surface and add about a tablespoon of the trout mixture. Place it at the end of the sheet leaving room at either side of the edges. Be careful not to overfill the roll or the mixture will start to ooze out when it is in the oven.
Fold in the edges of the filo pastry sheet in on top of the mixture and start to roll it up (so that it looks like a cigar).
Use your finger to dab the end of the pastry with a little water which will help to seal it. While you continue with the rest of the rolls, place a damp cloth over the completed rolls so they do not dry out.
Transfer the finished rolls to the greased baking tray when you are ready to cook them. Mix the remaining oil with the egg and brush it over the pastry before sprinkling over the sesame seeds.
Bake in the oven for 20 – 25 minutes until golden brown. Serve with a little tomato and chopped parsley for decoration.
Goatsbridge Smoked Trout with Sweet Potato Rosti, Tahini and Poached Egg
This week we’re sharing another recipe from the talented Ciara Daly of the Getting Fed Up blog where she combines our Rainbow Trout with poached eggs and rosti potatoes. Sounds like the perfect weekend brunch combination to us!
Place a large skillet over a medium to high heat. When it is hot, add the oil.
To make the rosti, simply add the sweet potato and one of the eggs to a bowl. Season with a pinch of salt and mix until combined. Spoon the mixture onto the frying pan in small individual patties (around the size of a regular burger). Cook for 3 minutes until golden brown and then flip it over on to the other side.
While the rosti is cooking, poach the remaining eggs and prepare the sauce.
To make the sauce, simply add the ingredients to a mixing bowl and whisk until combined.
Spoon the sauce onto the serving plates and lay a bed of rocket over it. Roll the smoked trout into a little cylinder shape and place alongside the rosti and egg once you have finished arranging them over the rocket leaves. Season once more with pinch of salt and pepper and finish by garnishing your dish with a sprinkling of the chili flakes.
If you liked this easy Sweet Potato Rosti with Goatsbridge Trout and Poached Egg Recipe recipe you can buy sides of our smoked trout from our online shop here or in all good Irish supermarkets, including Supervalu and Dunnes Stores as well as specialist shops around the country .
If you like oodles of flavour in your dinner, this subtle yet spicy trout recipe is worth trying. It takes just a few minutes to cook in a pan and can be served on its own with a slice or two of homemade bread, or with potatoes or rice which will soak up the juices.
Prepare all the spices: mix together the fenugreek, mustard, fennel and cumin seeds and put to one side. Grind the poppy seeds and place to one side. Prick the chilli peppers with a sharp knife. Peel and thinly slice the garlic.
Heat the oil and butter in a non stick pan, add the mixed spices until they begin to pop, then stir in the garlic, chilies, salt and garlic. Cook until the garlic begins to colour then add the poppy seed powder mix, the red chilli powder and the garam masala. Cook for about 20 seconds. Remove from the heat for a moment and add ½ cup of water. Return to the heat and cook until the liquid has dried off and you’re left with a spicy paste.
Add the trout to the pan with a splash of water and shake to mix all the ingredients together. Cook uncovered for around five minutes until the fish is cooked through.
Drizzle the lemon juice over the trout, gently stir in the coriander leaves and serve hot.
If you’re wondering how to cook fish, baked trout recipes are a quick and easy way to cook fillets or whole rainbow trout without too much bother. Because they’re often wrapped in foil, the Goatsbridge Rainbow Trout retains much of its goodness and flavour. This Cajun baked trout recipe can be as hot or mild as you like and makes a great supper dish, no matter what the season.
Preheat the oven to 190ºC. While the oven is heating, make a savoury crumble by lightly rubbing the butter and flour together with your fingertips until they reach a breadcrumb consistency then add the oats, Cajun spice and coriander leaf.
Cut four pieces of tin foil large enough to envelope a trout fillet and place onto a baking tray.
Put the Goatsbridge Trout Fillets onto the tin foil squares then squeeze the lemon juice on top and add salt and pepper.
Sprinkle the savoury crumble on top of each trout fillet then wrap loosely in tin foil.
Bake in the oven for twenty minutes. Serve with lightly steamed new potatoes and seasonal vegetables.
If you liked this easy baked trout recipe you can buy our Rainbow Trout in all good Irish supermarkets, including Supervalu and Dunnes Stores as well as specialist shops around the country .