BRIAN'S MENU

Father Brian Williams' menu included the following dishes:

CULLEN SKINK

Ingredients:
1 smoked haddock
1 pint milk
1 onion
225g potatoes, peeled, boiled and mashed
25g butter
Salt and freshly ground pepper

Method
Place the smoked haddock in a roasting tin with 1 pint of water and the milk. Chop the onion and scatter it round the fish. Bring slowly to the boil and simmer gently for 15 minutes or until the haddock is just tender and a light cream appears on its surface, between the flakes. Remove the fish from the pan and flake the flesh from the skin and bones.

Put the haddock trimmings (bones and skin) into a saucepan together with the cooking liquid and onions and simmer, covered, for 1 hour. Now strain this stock and return it to the pan. Heat it through, add the mashed potato, stirring well to remove any lumps and then add the flaked fish. Stir in the butter, a little at a time and season with salt and pepper to taste.

Extracted from the book British Cooking by Caroline Conran
Published by Treasure, 1978.

JOSEPHINE'S SEMOLINA SOUFFLE PUDDING

Ingredients:
1 pint milk
Pinch of salt
Grated rind of lemon
2 oz semolina
3 eggs
3 oz sugar
Cinnamon

Method
Put the milk, salt and the lemon rind into a saucepan and bring to the boil. Remove from the heat, add the semolina and stir, return to the heat and cook gently until the semolina has thickened. Remove from the heat and allow to cool. Add the egg yolks and half the sugar to the semolina and mix well. Beat the egg whites until stiff, add the remaining sugar and continue to beat for a further few minutes. Fold the egg whites into the mixture, put into a glass bowl, sprinkle a little cinnamon on top and place in the fridge. Alternatively, you can bake in the oven for 20 minutes and serve hot. A fresh strawberry or raspberry sauce is very good with this dessert.

Extracted from the book The Kylemore Abbey Cookbook
Published by Gill and Macmillan, 1997.
This book is available to buy at the Gill and Macmillan website.