Both are full of flavour — not ideal for diets, admittedly, but served with crunchy salad leaves or crusty bread they make for the ultimate comfort food.
For the gratin, I use naturally smoked haddock, which is lighter in colour than the bright yellow dyed version you often see in shops. If you have leftover smoked salmon, this is ideal too. For those who are not fans of strong smokey flavours, a mix of fresh haddock or cod and smoked fish will work equally well.
Feta is a great addition for texture but for a stronger flavour, go for fresh goat’s cheese or even blue cheese.
Next, is my delicious one-pan chicken and black pudding dish. I often vary this by replacing the black pudding with chorizo, Nduja sausage or some streaky bacon — it is always a success.
Simple, tasty and perfect for keeping you warm and well-fed.
Ingredients (serves 4): ■ 1 tbsp olive oil ■ 300g naturally smoked haddock, deskinned and diced ■ 1 onion, chopped
■ 2 tomatoes, diced ■ 1 potato, diced ■ 200ml cream ■ 100ml white wine ■ 50g feta cheese ■ 50g mature cheddar cheese, grated ■ Salt and pepper Method: 1. Pre-heat the oven to 180C. 2. Over a medium heat, warm the oil in a saucepan and fry the haddock pieces for 1- 2 minutes. Add the onion, tomatoes and potato and stir once or twice. Pour in the cream and white wine. 3. Bring to the boil and simmer for 4-5 minutes, to infuse the cream and cook the vegetables and fish. 4. Remove from the heat, season lightly with salt and add the feta cheese into the creamy mixture. 5. Divide the contents of the saucepan into four oven safe dishes. Sprinkle the top of each dish with cheddar cheese. 6. Bake for 10 minutes, or until the cheese is bubbling and browned. 7. Remove from the oven and serve immediately with some crusty bread or crisp salad leaves
Ingredients (serves 4): ■ 1 tbsp oil ■ 300g chicken breast, diced ■ 1 onion, chopped ■ 1 garlic clove, crushed ■ 100g black pudding ■ 6 baby potatoes, boiled and cut into pieces ■ 2 sprigs thyme ■ 100g white wine ■ 200ml cream ■ 100g cream cheese Method: 1. In a large pan, over medium heat, drizzle the oil and add the chicken. 2. Season well and sear for 2-3 minutes until coloured on all sides, then add the onion and garlic. Stir and continue to sauté for a further minute or so until the onion starts to colour. 3. Add the black pudding, cooked potato, thyme, and white wine and bring to simmer. 4. Stir in the cream and cream cheese. Cover with a lid and continue to simmer over medium heat for a further 3-5 minutes, until the chicken and vegetables are cooked through. 5. Check the seasoning and serve immediately while piping hot. TOP TIP: If you have any leftovers, simply pour into a pie dish and cover with ready-rolled puff pastry and bake the next day for a handy dinner. I like to use the handmade pastry by Meath brand rollitpastry.com.
TOP TIP: REEL IN SOME TOP QUALITY FISH FROM THIS WEXFORD SMOKEHOUSE
IRISH oak-smoked haddock from Duncannon Smokehouse has long been a favourite here at Dunbrody. We’ve being using it at the hotel and at home since opening 25 years ago. Founded in 1974, the business is run by Kai and Lee Ronan, offering the highest quality with every product. Their hand-cut salmon and the haddock I used in today’s recipe, is naturally smoked with the most delicious flavour. See duncannonsmokehouse.ie.