The perfect dish to impress friends with. The flavours work magically together. A dish not to be missed!!
The caraway seeds in this recipe work very well with the Seville orange topping leaving a light, sharp, citrus finish.
Mark Doe from Killarney's Just Cooking School shares a sumptuous summer recipe
Paul says: "This is a lovely way to eat fresh fish... Fish can be quite tricky to cook on a barbecue as it sticks really easily. So to remove any fear I'm cooking the mackerel on a foil tray. Just treat it like a frying pan. If you're feeling brave however, just brush the fish with a little oil and make sure the bars of the barbecue are really clean".
"This is a brilliant sauce with chicken, beef, lamb or grilled vegetables... It's particularly nice served with pasta," Paul says.
Paul Flynn provides this summer BBQ recipe, using Lidl Ireland products! "I love having these with rosemary fries," Paul adds.
From: The Afternoon Show
Fire up the coals to enjoy that bit of summer with a BBQ dinner.
English mustard powder is a seasoning and cooking condiment made from ground mustard seeds, turmeric and flour. It has a strong, sharp taste that is pungent rather than hot. You can also buy it ready prepared as a paste in a jar. I use English mustard to flavour salad dressings, marinades, basting sauces and any time a little oomph is required. It’s a multi-purpose Pantry Pal.
Coriander is a spice that permeates South African cooking, from our traditional boerewors sausage through to our cured meat speciality, biltong. The seeds have quite a different flavour from the fresh leaves. To get the most flavour, dry fry the whole seeds until you can smell them, then grind them down with a mortar and pestle or in a spice grinder.