Lough Neagh smoked eel with apple glaze


1 pack smoked eel, cut into 3cm pieces

2 teaspoons local rapeseed oil

2 tablespoons apple jelly

100 ml dry Armagh cider



1. Boil the jelly and cider until a syrupy consistency is achieved.

2. Heat the oil in a pan over a high heat, once the oil is hot, add the eel.

3. Seal and turn over and add the syrup. Cook gently for around five to seven mintes or until the eel is well coated in the syrup, golden in colour and serve.


Apple butter Rousel bread


* 250g / 9 oz mashed potatoes (boil or steam potatoes, in their jackets, drain and return to pan to dry out, peel and mash)

* 15g / 1/2 oz butter

* 50g / 1 3/4 oz plain flour

* 25g / 1 oz  wholemeal flour

* 25g/ 1 oz oats



1. Mix the butter into the hot potatoes and season with salt.

2. Mix in the flour and oats to create a smooth dough.

3. Place on a floured surface and roll out to ½ cm thick.

4. Cut into desired shapes and cook on a dry pan over medium heat for 2 minutes each side.

5. Cool on a wire rack.

6. Fry 6 slices streaky bacon in a dry pan until golden and crisp.

7. Drain on kitchen paper and fry the rousel in the residue fat.


Apple butter


1kg / 2.2 lbs Armagh Bramley apples

400g / 14 oz caster sugar

Pinch of ground cloves

½ teaspoon ground cinnamon

Pinch of salt



1. Chop the apples and place in a heavy based pan with the sugar, spices and salt.

2. Stir until they start to soften then simmer for 45 minutes to a thick pulp.

3. Blend and pass through a fine sieve.

4. Store in a sterilized jam jar.


To Serve

1. Place the eel on the rousel.

2. Slice the bacon and serve on top.

3. Dot around the apple butter and some sliced or diced apple tossed in cider vinegar and rapeseed oil.

Recipe: Paula McIntyre