Ulster Lough Larder
Ulster Lough Larder is a traditional dish from Northern Ireland, combining the rich flavors of the region with fresh ingredients sourced primarily from the bountiful waters and farmland surrounding the loughs. Lough Neagh, among the most famous of these, is an iconic spot influencing the culinary traditions of the local people. This recipe brings together time-honored cooking techniques with fresh, accessible ingredients.
Ingredients
- Smoked eel - 300g
- Potatoes - 500g, peeled and diced
- Butter - 50g
- Cream - 100ml
- Leeks - 2, thinly sliced
- Parsley - a handful, chopped
- Bay leaf - 1
- Milk - 200ml
- Black pepper, to taste
- Salt, to taste
Preparation
History and Influence
Lough Neagh, the largest freshwater lake in the British Isles, has always been central to the diet in Northern Ireland due to its rich supplies of fish such as eel. Smoked eel has a distinctive flavor, making it an integral component of traditional Ulster dishes. The Ulster Lough Larder showcases this fish along with classic vegetables like potatoes and leeks, creating a comforting and hearty meal.
Steps for Preparation
Begin by peeling and dicing the potatoes. Place them in a pot of salted water and bring to a boil. Let them cook until tender, approximately 15-20 minutes. Monitor the time using this handy cooking timer.
While the potatoes are boiling, prepare the leeks by washing them thoroughly and slicing thinly. Set aside.
In a separate pan, melt the butter over medium heat. Add the leeks and a thick slice of bay leaf, cooking until the leeks become soft and fragrant.
Drain the potatoes and return them to the pot. Add the cooked leeks, cream, and milk. Season with black pepper and salt to taste, then mash until smooth. Stir in chopped parsley.
Flake the smoked eel into bite-sized pieces and fold gently into the potato mixture.
Transfer the mixture to a buttered baking dish and bake in a preheated oven at 180°C (350°F) for 30 minutes or until the top is golden.
How to Enjoy Ulster Lough Larder
The dish can be served hot, directly from the oven, garnished with a sprinkle of fresh parsley. It pairs well with a crisp side salad or some buttery soda bread, both of which can further enhance the flavors of the smoked eel and potatoes. Enjoy with a glass of traditional Irish ale or a cup of tea for a truly authentic Ulster experience.