In the Kitchen

In association with Sligo Today

Pan Fried Cod, with Chives Mash and Wholegrain Mustard Sauce

Added: 10/02/17 : 12:19:03


A delicious and simple fish dish suitable for lunch or dinner.


Preparation time: 30 minutes Cooking time: 30 minutes


Serves 4



    75 g  Butter

    600 g Cod Fillets

    (4 x 150g fillets)

    50 ml Cream

    2 tbsp Fresh Chives chopped

    2 tbsp Oil

    450 g Potatoes

    1 pinch Salt


For the mustard sauce

    1 tsp Dijon Mustard

    250 ml Double Cream

    1 tbsp Honey

    1 parts Salt

    1 tbsp Wholegrain Mustard



Cover the potatoes with water and bring to a boil.simmer for 15 - 25 minutes until cooked yet firm;drain.

Place the potatoes trough a ricer to puree then add the cream and butter and season with salt add the chives.

In the meantime, For the mustard sauce, pour the cream into a pan and season, to taste, with salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 4-5 minutes, or until the volume of liquid has reduced by a quarter. Whisk in the wholegrain mustard, Dijon mustard and honey until well combined. Keep warm.

Heat a large pan. drizzle some oil in the pan. Place the cod in the pan and cook on each side for 5 -8 minutes. Remove from the pan. Serve immediately.


Sticky toffee pudding with hot toffee sauce

Added: 10/02/17 : 12:28:51


This is a delicious and super sweet sticky pudding. It's very important to finely chop the dates before soaking to obtain a smooth consistency. This recipe is for a 20 cm (8in) round tin.

Serves: 8


    225g chopped dates
    300ml hot tea
    110g butter
    175g caster sugar
    3 eggs
    250g plain flour
    1 1/2 teaspoons baking powder
    1 teaspoon bicarbonate of soda
    1 teaspoon vanilla extract
    1 teaspoon instant espresso granules

    For hot toffee sauce

    110g butter
    175g dark brown soft sugar
    110g granulated sugar
    300g golden syrup
    250ml single cream
    1 teaspoon vanilla extract


Prep:30min    Cook:1hr30min    Ready in:2hr

Chop dates finely and soak in tea for 15 minutes.

Preheat oven to 180 C / Gas 4. Prepare and line a 20cm (8 in) round cake tin.

Cream butter and caster sugar until light and fluffy. Beat in the eggs one by one. Sift in the flour and baking powder and fold into the mixture.

Add bicarbonate of soda, vanilla and espresso to the dates and tea. Combine both mixtures to produce a loose soft dropping consistency.

Turn into the prepared tin and cook for 1 to 1 1/2 hours, or until skewer comes out clean.
To make the toffee sauce:

Put the butter, sugars and golden syrup into a heavy based saucepan and melt gently on a low heat. Simmer for 5 minutes. Remove from heat and gradually stir in the cream and vanilla extract. Return to heat and stir for 2 to 3 minutes until sauce is smooth.

Pour a little sauce onto a serving dish. Place a portion of the pudding on top and pour over more sauce.

Pour remaining sauce into a jug to serve, along with softly whipped cream.