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Irish Examiner
26-07-2025
- Entertainment
- Irish Examiner
Seafood Made Simple: Why it's the perfect time to try my recipe for whole baked plaice
Cork on a Fork is back this summer for its third year in a row with a jam-packed programme of the very best food and drink our fine city has to offer. Taking place from August 13-17 with unique dining experiences, workshops, demonstrations and talks as well as a full programme of festival fun for children, the full programme can be found online at As a proud Cork woman, I'm delighted to be in the thick of it this year! I'll be cooking a very special dinner in the English Market on the Saturday night of the festival with my two pals; Harrison Sharpe (head chef at Elbow Lane) and Pamela Kelly (head chef at the Farmgate, English Market). A four-course dinner will be served around the fountain, showcasing the wonderful bounty of produce available in the English Market, a place that has provided me and my colleagues with so much inspiration over the years. Unfortunately, tickets are already sold out for this tight-on-space event which can only accommodate 50 diners. A little history will be made on the evening, as it'll be the first sit-down dinner to take place on the ground floor of the iconic English Market. You'll also catch me on the Saturday morning of the weekend at the festival marquee on Emmet Square at 11am, where I'll be demonstrating some simple smoked seafood breakfast dishes using some of the very best smoked fish from Sally Barnes of Woodcock Smokery, Skibbereen, West Cork. A whole baked plaice inspired this weekend's recipe. Plaice is a beautiful fish with its distinctive papaya-coloured spots, delicate and sweet flavour flesh and delicious skin. Flat fish is at its peak in the summer months, with a little more meat on the bones this time of year. This recipe would work with any flat fish like brill, megrim, turbot or dory. Whole baked plaice with smoky onions & tomato salsa recipe by:Aishling Moore Plaice is a beautiful fish with its distinctive papaya-coloured spots, delicate and sweet flavour flesh and delicious skin. Flat fish is at its peak in the summer months, with a little more meat on the bones this time of year. Preparation Time 30 mins Cooking Time 15 mins Total Time 45 mins Course Main Ingredients For the plaice: 1x 600-800g whole plaice 2tb golden rapeseed oil 200ml dry white wine Sea salt For the onions: 2 tbsp golden rapeseed oil 2 small white onions sliced 2 cloves of garlic sliced 2tsp smoked paprika ¼ tsp black pepper Sea salt Pinch of brown sugar 50ml apple cider vinegar For the salsa: 3 medium tomatoes 1 red onion finely diced 1 clove of garlic minced 1 lime juiced 3 tbsp golden rapeseed oil 1 small bunch coriander chopped Sea salt Method In a large heavy based medium sized saucepan on medium high heat cooked the sliced onions in the rapeseed oil for 4-5 minutes to soften. Add the minced garlic and cook for a further minute before adding the smoked paprika and black pepper. Season with sea salt and cook for 1 minute. Add the apple cider vinegar. Cook for two minutes to deglaze the pan. Remove from the heat and set aside. To make the salsa prepare the tomatoes. Cut each in half and using a teaspoon scoop out the seeds and set aside for another use. Dice the tomatoes and place in a medium mixing bowl. Add the remaining ingredients and combine. Taste to correct the seasoning. Preheat the oven to 200°C. Pat the plaice dry using some kitchen paper to remove excess moisture. Using a pair of sharp scissors, remove the head and the skirt of the fish, carefully working around the frame of the fish. Using the rapeseed oil, grease a large roasting tray. Place the smoky onions on the base of the tray; this will act as a trivet preventing the fish from the sticking to the tray Pour the white wine over the fish, drizzle with rapeseed oil and season with sea salt. Bake in the oven for 15 minutes or until the fish is cooked through and the thickest part of the fish flakes when pressed with a fork. Remove from the oven and rest for a couple of minutes before serving with the tomato salsa. Fish tales When tackling any type of whole fish, preparation always be sure to work with a well-secured chopping board and sharp knives or scissors. If you'd be more comfortable, ask your fishmonger to prep your fish for you. It is important to choose a roasting dish large enough to fit the whole fish comfortably, with a little space around the exterior of the fish to allow heat to circulate. Use a shallow dish for this process. It makes it much easier to access and remove the fish after cooking, and will speed up cooking time. The best way to check that the fish is cooked through is by using a thermometer. Always insert it into the thickest part of the fish. Be sure to give the pan a good scrape with a wooden spoon when deglazing with apple cider vinegar, to extract all that flavour. Read More Ireland's best food trucks and street food stalls to try this summer
Irish Examiner
13-06-2025
- Entertainment
- Irish Examiner
'Guests are in for a memorable night': Cork's English Market to host dinner cooked by city's top chefs
Usually a bustling hive of butchers, fishmongers and cheesemongers, the historic English Market in Cork is set to host an exclusive sit-down dinner around its famous fountain. The special Supper by the Fountain event during the Cork on a Fork Fest will feature three of the city's top chefs — Pamela Kelly of Farmgate Café, Aishling Moore of Goldie, and Harrison Sharpe of Elbow Lane — collaborating on a specially designed menu that puts the market's local produce centre stage. The night will begin with a drinks reception, sponsored by Rebel City Distillery and Elbow Lane. Then, up to a maximum of 50 guests will be seated around the market's fountain for a four-course meal that reflects the city's food culture, with each course paired by market-based wine specialists Bubble Brothers. The chefs will introduce their dishes and share stories behind their creations and the produce, and the event will feature live music. Tickets for the dinner on Saturday, August 16, are priced at €128, plus booking fee, and go on sale at 9am on Monday, and organisers say they expect them to sell out quickly. Head chef at Cork's Elbow Lane Harrison Sharpe: 'We're three different chefs with different styles, but that's what makes this such a brilliant opportunity.' Ms Moore, who is known for her sustainable gill-to-fin philosophy at Goldie, said she could not wait for the event. 'I grew up shopping in the market with my parents — now I'm sourcing ingredients here as a chef. It's such a joy to celebrate its producers in this way, surrounded by their stalls, and to cook alongside two chefs that I really admire,' she said. Ms Kelly said the English Market was more than a building. 'It's a living, breathing part of Cork City. This event brings people closer to the food, the place, and the people who make it special every day.' Mr Sharpe said he was really looking forward to the collaboration. 'We're three different chefs with different styles, but that's what makes this such a brilliant opportunity. We all share the same respect for ingredients, and the English Market is full of inspiration. I think guests are in for a really memorable night,' he said. The Supper by the Fountain event is supported by TS Events and forms part of Cork on a Fork Fest, which runs from August 13 to 17, with more than 100 events across the city, from pop-up dining experiences, street feasts, food trails, cooking demos, foraging walks, and family-friendly fun. Booking details on Read More Cork brothers behind Dacent Munch take over landmark Fox & Hounds pub
Irish Examiner
07-05-2025
- Entertainment
- Irish Examiner
A murder mystery and the return of the shared table: Five great events at Cork on a Fork
VQ Shared Table The iconic Shared Table returns to MacCurtain Street on August 13. It will see 450 guests dine outdoors at a shared table, with chefs collaborating with over 20 businesses in the area for the menu. This year's event will see food and drink from The Glass Curtain, The Metropole Hotel, Greenes, Isaacs Restaurant, Da Mirco, Gallaghers, Paladar, Eco Fish, The Dean, Cask, The Address, Thompson's, Moxy Cork, The Shelbourne Bar, Gabriel House, Son of a Bun, and Crust. Guests will enjoy a Maharini Gin and Birra Moretti drinks reception, sharing plates, wine by MacCurtain Wine Cellar, and a West Cork whiskey. Tickets are €150 each, including drinks, and will go on sale Friday May 9 here. Young Chef Collaboration Dinner Farmgate Café's head chef Pamela Kelly has invited two rising stars of Cork's culinary scene to cook supper in the English Market. Joe Quane and Stephen Cronin studied Culinary Arts at MTU, forming a friendship rooted in a shared passion for food and creative exploration. Joe began his culinary journey at the Farmgate Café six years ago and has since worked under acclaimed chefs Ross Lewis and Niall Davidson. He is now making his mark at Alta. Stephen was the Taste the Atlantic Young Chef Ambassador in 2022 and is currently working with Dan Geurin at the award-winning Cush in Midleton. This intimate evening on August 14 will celebrate friendship, the flavours of the English Market and the next generation of Cork culinary talent. Tickets are €80 each and available here Murder Mystery Night at The Grand Dame An unforgettable night of mystery and intrigue awaits at the Imperial Hotel on August 15. Enjoy a delicious three-course meal crafted with locally sourced ingredients while professional actors bring a thrilling murder mystery to life around you. With vintage vibes, twists at every turn, and an evening full of suspense, it's the perfect night out for amateur sleuths and fun-seekers alike. Tickets are €80 each and available here. Coffee House Lates On August 15 several of Cork's favourite cafés will be open late. These include Nádúr Deli, nestled in a charming 18th-century building on the plaza of Nano Nagle Place, which will have live music and a tasting on the plaza. Cafe Moly, which is offering a relaxed evening of drinks, music, and a special taste of Korea, is also open until 9pm that night. Co-owner Sunmi will be serving a selection of traditional Korean small bites to customers on the evening. No booking is required, and the cafés will be serving walk-ups only. Free food market and cooking demos On Saturday August 16, Cork on a Fork Food Market & Play Street wiill be on Emmet Place from 11am to 5pm. Taste some of Cork's incredible produce and support local businesses at the market. and enjoy live music and family fun with giant games and free face painting during the day. Also on Emmet Place frm 11am, the 100-seater cooking demos live stage will be offering some food inspiration with a host of demos and tastings. The events are emceed by food writers Joe McNamee from the Irish Examiner, John and Sally McKenna from McKenna Guides and Kate Ryan from Some of the chefs taking part are Aishling Moore of Goldie, TV chef Clodagh McKenna, Michelin star chef Takashi Miyazaki, and zero-waste chef Orla McAndrew. Find details on these events and more here.
