The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
800 g salt cod
1 small white onion
1 sprig of fresh thyme
4 cloves of garlic
1 tblsp chopped parsley
2 tblsp chopped scallions
1 small red chilli
1 sweet potato
When ready to start, begin by immersing the salt cod in boiling water for two minutes. Turn off the heat and leave in the water to go cold.
These two techniques remove the excess salt, used to preserve the cod.
Drain the cod, remove the skin and the bones using the back of a knife to make sure they are all gone. Flake all of the cod –this is the meaning of the creole word 'chiquetaile'.
Chop the shallots, garlic and onion into a very small dice. Finely chop the parsley and add to the onions. Continue by adding the chopped scallion plus the juice of 3 limes. Mix all of this with the flaked cod.
Now add 3 spoonfuls of olive oil plus the finely chopped thyme and chilli. When all of this is done, place in the fridge to chill.
Now wash and peel the cucumber, cut it lengthwise and remove the middle section containing seeds. Cut it into thin slices and chill in the fridge.
While chilling, slice the aubergine into rounds, rub all over with olive oil and grill on both sides until coloured and quite soft. Allow to cool.
Using a pastry ring, assemble the chiquetaille by placing a layer of chilled cucumber on the bottom followed by a layer of the cod mix, the a slice of aubergine, more cod, then a thin slice of sweet potato and finally a good layer of the cod once more on top. Garnish with some freshly chopped coriander and a final twist of lime juice.
Keep cool until ready to serve and remove the ring at the last minute.