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Seafood Made Simple: New potatoes are here — try them in a smoked halibut salad
Seafood Made Simple: New potatoes are here — try them in a smoked halibut salad

Irish Examiner

time4 days ago

  • General
  • Irish Examiner

Seafood Made Simple: New potatoes are here — try them in a smoked halibut salad

The first sight of new potatoes immediately dictates what I'll be cooking on my next day off, giddy with excitement to spend an afternoon washing and scrubbing new spuds. Serving them in their skins is non-negotiable, an absolute sin to peel these floury balls of deliciousness. I love it when they're sold loose and you can pick through the soil-coated spuds selecting the perfect size for their intended use. I always find cooking becomes much simpler in the summer months, with gluts of amazing fruits and vegetables emerging every week. With fresh and seasonal produce dishes tend to require a little less labour. A welcome change this time of year, where even for me, it gets a little harder to stand the heat in the kitchen. The coming of the first new potatoes of 2025 joins a table full of lots of other summer accompaniments. Leaves from the garden with a simple mustard dressing, a tin of Cantabrian anchovies, a dish of summer peas and scallions with a little more butter, sliced gherkins and sauerkraut and an industrial-sized bowl of new spuds in their jackets covered in chopped dill and curly parsley, sea salt flakes, butter and the tiniest dusting of white pepper. For this weekend's recipe I'm using a rather special piece of smoked fish to serve with new potatoes that I had stashed in the freezer some months ago. A thick slice of an upper fillet of halibut, treated with salt, smoke and care by my good pal and oceanic sensei Sally Barnes from her Woodcock Smokery in West Cork. This salad would work well too with smoked haddock, pollock, mackerel or trout. The process of bathing the smoked fish in low-temperature butter results in a brilliant transfer of flavour from the fish into the butter, resulting in the most delicious dressing for floury spuds. New potato & smoked fish salad recipe by:Aishling Moore The process of bathing the smoked fish in low-temperature butter results in a brilliant transfer of flavour from the fish into the butter, resulting in the most delicious dressing for floury spuds. Servings 4 Preparation Time  25 mins Cooking Time  22 mins Total Time  47 mins Course  Main Ingredients For the salad: 200g smoked fish (halibut, pollock, haddock) 110g unsalted butter 400g new potatoes 2 sprigs of mint Zest of ½ a lemon 4 large eggs 4 little gem lettuces or mixed lettuces 2 sprigs of mint For the dressing: 1tsp Dijon mustard 1tsp apple cider vinegar Juice of 1 lemon 4 tbsp golden rapeseed oil Method Melt the butter in a heavy-based medium pan on medium-low heat before adding the smoked fish skin-side down. Reduce the heat to low and allow the fish to warm through in the butter. Baste the fish with the butter until flaking when pressed, approximately 5 minutes. Remove from the pan and set aside. Reserve the now smoky melted butter. Rinse and scrub the new potatoes to remove any dirt. Place in a medium-sized saucepan and fill to cover with cold water. Add the mint sprigs and a generous pinch of salt and lemon zest. Place on a medium-high heat and simmer until tender but still holding their shape, between 10 and 15 minutes depending on the size of the spuds. Drain in a colander and allow to cool slightly before pinching the skin to expose the floury interior. While still warm place in a small bowl and toss with the reserved melted butter to dress and season with sea salt. To cook the boiled eggs, place a small saucepan on the heat and bring to the boil. Gently drop the eggs into the boiling water and cook for 7 minutes. Remove from the heat and plunge into an ice bath to cool immediately. Tap the eggs gently once cooled and peel before quartering. To make the dressing, place all the ingredients in a small clean jar. With the lid on, give the jar a good shake and taste to correct seasoning. Serve on a large serving platter, laying out the potatoes, eggs and lettuce first. Flake over the smoked fish, finish with spoonfuls of dressing and dill. CHEF'S TIPS When warming the smoked fish in butter it's best to keep its skin on. This will help protect the fish from sticking to the base of the pan and make it easier to remove to allow for cooking. If you opt to use an oily fish for the salad, such as smoked mackerel, skip the butter step in the recipe. If you prefer to steam rather than boil your potatoes, include the mint and lemon in the water beneath. They'll subtly flavour the potatoes as they cook. It's important to dress the potatoes when warm to take on the maximum amount of any dressing. Cooled spuds won't take on as much flavour. I like my yolks to be just set and a little fudgy so if you'd prefer a more cooked yolk, go for 10 minutes. Read More Seafood Made Simple: Steamed hake with a fragrant coconut and lemongrass curry

From undercover cop to All Black scrum coach
From undercover cop to All Black scrum coach

RNZ News

time5 days ago

  • Sport
  • RNZ News

From undercover cop to All Black scrum coach

Before he was in the dugout watching Richie McCaw lift the 2011 Rugby World Cup, forwards coach Mike Cron had spent years working as a police detective. The Cantabrian, who is now an assistant to Joe Schmidt with the Wallabies, has had an unusual path to the coach he is today. From player-coaching the New Zealand Colts team in the 1970s, to looking after an amateur team in Canada, and then a Japanese university side. He went on to be part of the All Blacks' backroom staff from 2004 to 2019, involved in two World Cup wins. He then went on to be part of the Black Ferns' staff when they won the 2021 World Cup. He has become renowned for his work on scrum safety - for which he was made Member of the New Zealand Order of Merit in 2015. He talks to Kathryn about his life and career and his new memoir Coach . Photo: Supplied / PHOTOSPORT

We tried Montana, Hong Kong's latest great cocktail destination with a Latin soul, and here's what we thought
We tried Montana, Hong Kong's latest great cocktail destination with a Latin soul, and here's what we thought

Time Out

time7 days ago

  • Entertainment
  • Time Out

We tried Montana, Hong Kong's latest great cocktail destination with a Latin soul, and here's what we thought

The construction boards had not even come down yet around Montana, but the minute Lorenzo Antinori, of Bar Leone fame, popped his head around the plywood and motioned us into the black-and-white tiled interiors accented with dark wood and ox-blood red, a little zing of electric funky energy was already running through our veins. Bar Leone has just been crowned top slot in Asia's 50 Best Bars for the second year in a row, but Antinori already has his sights set on this new venture with Simone Caporale, co-founder of the acclaimed Sips in Barcelona. The pair met in 2012 while working for different bars in London, and bonded over late-night drinks and a shared vision: that bars should be fun, candid, and alive. Montana leans into this perspective, taking inspiration from the golden age of Cuba, where the pours were long, the beats fluid, and the atmosphere alive. Interestingly, the interiors itself are more of a nod to the Miami dive bar, reminiscent of iconic venues like Mac's Club Deuce on South Beach. Miami in the 1970s saw a lot of Cuban migrants who brought their culture and music to America's shores, and Montana is a love letter to that hedonistic era of rum-soaked, neon-drenched, disco nights. We started with the Montana Daiquiri, a concoction of Havana rum, raspberry eau de vie, and lime, served in a flower-shaped glass with a maraschino cherry. Light, fruity, and the perfect opener to the evening, this drink follows the original recipe found in the 1930s manual of the Club de los Cantineros, Cuba's legendary bartenders' association. The menu of nine cocktails gets progressively stronger the further you move down the list, but you can't go wrong with their signatures marked with a star. Hotel Nacional features rum, apricot brandy, lime, sour pineapple, and absinthe – it's tangy and palatable, but might well put you under the table if you have three or more. Speaking of pineapples, Montana has an oven perched behind the bar, where they roast their own rotisserie chickens or seasonal pineapples. It's well worth asking about their piña of the month snack: rum-marinated pineapple slowroasted with house seasoning and served with a shot of frozen coconut rum. Other bar bites worth mentioning are the chips generously topped with prosciutto, pickled chillis, mascarpone, and Bar Leone's famous smoked olives; the pan con tomate focaccia with tomatoes, Cantabrian anchovies, and salsa verde; and the spicy corn ribs. We've already marked the Doritos veal tonnato to try next time – it sounds like a crispy version of vitello tonnato, so basically mouthwatering. Our favourite among the cocktails so far is the Café Havana, their twist on an espresso martini, made with Beefeater gin, cold-brew coffee, sherry, salted honey, and banana cream. The mouthfeel is immediately smooth, with a rounded taste that lingers on the palate. It's also slightly savoury – a plus in our books – and the banana cream is so beautiful that if we could make off with a tubful of it and get away with it, we probably would. What's also very interesting is that Montana serves an El Presidente, a classic Cuban cocktail that is rarely found in Hong Kong's bars. Featuring rum, fig leaf bourbon, chinotto, quince vermouth, and bitters, it is 'aged' in a bottle coated with dulce de leche, which imparts a smooth sweetness of cacao butter to balance this typically spirit-forward drink. The upstairs seating area of Montana is a little more upscale than the fun rowdiness of the bar below, offering lounge seating in an intimate space bearing shades of dark green, burnt sienna, and images of musical icons. Tunes are a big part of the bar's Cuban vibe, and their playlist is full of throwback hits, Latin funk, and moving beats where the likes of Gloria Estefan, Celia Cruz, Abba, and Selena all share the limelight. There's also a piano upstairs, and the plan is to host live music nights to keep us all grooving into the wee hours. Antinori has taken the laid-back, unpretentious vibe of Bar Leone (as well as some of his friendly staff) and transplanted it within the halcyon days of Cuban pleasure-seeking in its prime. With every spirited shout of 'Ritmo!' – 'rhythm' in Spanish – when newcomers enter the bar, customers are transported back to a sunny, hedonistic, electrifying time, with the drinks to match. If you're a fan of jazz, Latino beats, salsa and disco, vintage moments, not taking yourself too seriously, and a perfectly shaken daiquiri, then Montana will be waiting for you. Visit Montana at 108 Hollywood Road, Central.

The little-known sunshine spot 2.5 hours from Ireland with castle, stunning beaches, cheap pints & €25 Ryanair flights
The little-known sunshine spot 2.5 hours from Ireland with castle, stunning beaches, cheap pints & €25 Ryanair flights

The Irish Sun

time14-07-2025

  • The Irish Sun

The little-known sunshine spot 2.5 hours from Ireland with castle, stunning beaches, cheap pints & €25 Ryanair flights

TAKE a look at the little-known sunshine spot that's just two and a half hours from Ireland with a castle, stunning beaches, cheap pints and €25 Ryanair flights. Santander is a stunning city located in northern Advertisement 4 Santander is one of Spain's most underrated cities Credit: Alamy 4 It overlooks the breathtaking Bay of Biscay Credit: Alamy 4 And there's miles of golden sands with a lively promenade Credit: Alamy The hottest month in Santander is August, but with temperatures already reaching 32C now is an ideal time to visit. Santander is one of And Situated on Spain's northern coast, this fabulous city looks out over the Bay of Biscay – and it attracts thousands of visitors every year with its relaxed atmosphere and sunny weather. Advertisement READ MORE IN TRAVEL The sunshine spot is also one of the more budget-friendly destinations in Spain, offering excellent value for money compared to places popular with Irish tourists like Marbella or Santander lies along a spectacular stretch of coastline, with miles of golden sandy beaches and a lively promenade lined with tapas bars, seafood restaurants and ocean-views. The underrated sunshine spot is also home to some of the region's most scenic This includes Playa del Sardinero and Playa de la Magdalena – both popular for their soft sands, gentle waves and beautiful sunsets over the bay. Advertisement Most read in News Travel Water-based activities are also hugely popular in the warmer months, such as sailing, kayaking and paddleboarding. What's more, tourists can take boat trips to explore secluded coves, spot dolphins and see the rugged Cantabrian coastline from the sea. The sun-soaked Croatian island that's a secret a celeb hot spot For those who prefer to stay on land, there's plenty to do including walking tours of the old town, cycling along the coast and visiting the Mercado del Este. Santander is also a fantastic destination for history lovers. Advertisement There are tons of fascinating sites such as the Palacio de la Magdalena, the imposing Santander Cathedral and the Centro Botín art centre overlooking the harbour. More popular among younger visitors is nearby Bilbao – Santander's livelier neighbour, known for its more vibrant streets and buzzing nightlife, which is just over an hour's drive away. Here you will find more bars, music venues and late-night spots with live DJ sets that continue into the early hours of the morning. Drinks are also well priced in Santander, with Spanish wines and local beers for only €3 and there are happy hour deals in many seaside bars and pubs. Advertisement The city hosts a number of festivals over summer, including the Semana Grande and the Santander International Festival with concerts, theatre and open-air performances. Visitors have shared their experiences exploring the city's castle on TripAdvisor. One person said: 'Located in a privileged place with a spectacular view, the visit is easily done on foot. "Surrounded by gardens, there is also a small park.' Advertisement Another noted: 'The castle and the park are spectacular, as well as the part dedicated to some animal species.' 4 This city is a must-visit this summer Credit: Getty Images - Getty

How high can Hamish Kerr go?
How high can Hamish Kerr go?

RNZ News

time09-07-2025

  • Sport
  • RNZ News

How high can Hamish Kerr go?

New Zealand high jumper Hamish Kerr. Photo: Simon Stacpoole / Hamish Kerr is aiming high, literally. That may sound obvious for a high jumper, but the Olympic champion said height rather than titles is what he's focusing on. The World Athletics Championships are the pinnacle event of 2025 and will present the 28-year-old Cantabrian the opportunity to complete the 'triple crown'. While that would be nice, Kerr said it wasn't a priority. "Obviously I want to win every time I go out there and world championships is something that I haven't done," Kerr told RNZ. "What gets me out of the bed in the morning is the prospect of jumping high." Kerr has a personal best of 2.36 metres, having achieved that twice last year. He completed that height to win the World Indoor title in Glasgow and repeated it to get into the jump-off for the gold medal at the Paris Olympics. However, 2025 is about cementing what he learnt from last year and continuing to develop. "This year is about what makes me tick on tour and feeling connected to the places I'm going to. "Knowing that in the next few years 2.40m is definitely the main goal." That may be some way off for Kerr who has a best height this year of just 2.30m. "I'd be happy with 2.36m this year and 2.4m is a goal for 2026-27." Cuban Javier Sotomayor set the world record of 2.45 in 1993. Hamish Kerr during the International Athletics Meet in Christchurch, 2025. Photo: © Photosport Ltd 2025 For now Kerr is in Monaco preparing for the next Diamond League meeting. He will stay in Europe before heading to the world champs in Tokyo in September. With an increase in funding since his Olympic success Kerr is now able to take members of his support team overseas with him. Coach James Sandilands often travels with him but now he'll have his strength and conditioning coach and physiotherapist with him for periods of his European campaign. "They are the people who ultimately at the end of the day are the ones who are the difference between me doing well and not. "To be able to have those guys on the ground is super beneficial especially with the data they can gather while I'm in that full competition mode." Kerr admits that 2024 was such a big year for him that it has taken a while to get back to where he wants to be. "I'm pretty confident that we're starting to find some nice form again and we're really trying to peak in September (world champs)." Kerr tops the Diamond League standings after a win in Morocco in May . Following the Monaco meeting this week he'll spend a month training in the south of France before another three Diamond League meets and then the world champs.

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