dry spice rub
For the Cajun salmon darnes
I remember that there was paprika and Cayenne ...but I have forgotten the rest!
We had an enjoyable day on this course yesterday – “Cooking with Fire”
Organised by the “On The Hoof” in their outdoor kitchen on the edge of Gosford Forest Park with Hal Dawson. Hal is one of the most knowledgeable fishmongers in the Island of Ireland and was imparting loads of knowledge and tips on the sourcing and preparation of fish.
Pizza oven, hot smoker, and a couple of barbeques with all sorts of attachments were all burning away. Plaice, salmon, mackerel, hake, monkfish, oysters, mussels and more filleted/prepared/cooked. We were eating delicious fish/shellfish all day and learned a lot about fish and cooking.
dry spice rub
For the Cajun salmon darnes
I remember that there was paprika and Cayenne ...but I have forgotten the rest!
We had an enjoyable day on this course yesterday – “Cooking with Fire”
Organised by the “On The Hoof” in their outdoor kitchen on the edge of Gosford Forest Park with Hal Dawson. Hal is one of the most knowledgeable fishmongers in the Island of Ireland and was imparting loads of knowledge and tips on the sourcing and preparation of fish.
Pizza oven, hot smoker, and a couple of barbeques with all sorts of attachments were all burning away. Plaice, salmon, mackerel, hake, monkfish, oysters, mussels and more filleted/prepared/cooked. We were eating delicious fish/shellfish all day and learned a lot about fish and cooking.