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Showing only recipes by “Colman Andrews.”

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20482
black-sole-with-green-garlic

Black Sole with Green Garlic

Black sole is what the Irish call Dover sole--for why would the Irish append an English name to this superlative fish, found amply in Iri...

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20483
poached-whole-salmon

Poached Whole Salmon

A necessity for making this dish correctly is a fish poacher or deep elongated baking dish (with a cover) large enough to hold the salmon...

20484
fish-stock

Fish Stock

Use only white-fleshed saltwater fish for this stock.

by Colman Andrews

20485
green-mayonnaise

Green Mayonnaise

Serve with cold poached salmon, Dublin Bay prawns, and other fish and shellfish.

Comment (1)
20487
garlic-mayonnaise

Garlic Mayonnaise

Mix the garlic, egg yolks, lemon juice, and plenty of salt together in a small bowl, then transfer to a blender or the bowl of a food...

20488
the-best-shepherds-pie

The Best Shepherd’s Pie

Several years ago, two prominent West Cork food personalities—writer and TV host Clodagh McKenna and her friend the culinary historian Re...

20489
lamb-stock

Lamb Stock

Preheat the oven to 450°F/230°C (Gas Mark 8). Spread the bones out in a roasting pan and roast for 30 minutes, then add the onion and...

20490
chicken-stock

Chicken Stock

Substitute duck or rabbit bones for chicken bones, if you like. (Rabbit makes a particularly flavorful stock.)

20491
mashed-potatoes

Mashed Potatoes

For speed and convenience, many cooks like to peel and quarter their potatoes and boil them in salted water when making mashed potatoes (...

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