A celebration of fantastic local produce and lots of family fun

11 September 2021

Part of Taste Ards and North Down Autumn Food Festival which runs from 4 September to 21 October 2021. Savour seasonal tide and turf produce and some of the boroughs finest food and drink, there’s never been a better time to Taste Ards and North Down. Find out more about the Autumn Food Festival.

What a fantastic day in Portavogie on Saturday 11 September, as we celebrated wonderful local produce and enjoyed lots of foodie fun.

With our Tide and Turf Kitchens hosting chefs from across the borough as they used delicious peninsula produce to create stunning Tide and Turf dishes, we were also delighted to welcome Suzie Lee, winner of BBC's Best Home Cook 2020 who was cooking up a storm and shared some hints and tips with the visitors to Portavogie harbour.

There were demonstrations from Great British Menu competitors as well as South Eastern Regional College chefs with their take on the Tide and Turf theme, transforming seasonal ingredients and fresh local produce into delicious dishes. As well as butchery skills showcases from Corries Butchers.

It was the perfect day out for foodie families!

Now you can try some of these dishes for yourselves with the recipes cooked at the event available below…



200g macaroni pasta

1tbsp Brighter Gold rapeseed oil

40g Abernathy Butter

1 shallot

1/2 tsp nutmeg

1 garlic clove

2 thyme

1 tsp Dijon mustard

40g flour

200g milk

100g cream

100g Haggartys Cheddar

30g compte

100g crab meat



Gently heat milk and cream

Boil pasta in salted water - 5 mins

Heat oil

Sweat shallots, nutmeg, garlic, thyme in foaming butter

Add mustard and heat - 10 secs

Add flour and cook out - 1min

Whisk in hot milk and cream

Simmer 5-10 mins to cook out, finish with cheese

Add crab meat to pasta

Pour over sauce

Bake in oven for 15-20 mins at 180c


2 Rump Steak, lean

50g Kale, picked

100g Quinoa, cooked

1-2 tbsp. Pomegranate seeds

1 Squash, roasted

2 good handfuls Spinach

1 Lemon, zest and juice

1 – 2 tbsp. Sunflower, pumpkin seed 

20g Feta, diced 20g

Rapeseed oil for a little for dressing

Good quality salt to taste

Pepper to taste



1. Cook the quinoa as per pack instructions, cool and set aside

2. Split the squash and scoop out the seeds

3. Bake in the oven flesh side up for 30 mins, remove and allow to cool

4. Mix the salad ingredients, kale, quinoa, squash, spinach, seeds, pomegranate

5. Check seasoning and reserve

6. For the beef, oil the rump steaks with some rapeseed oil, salt and pepper

7. Give the steaks 2 – 3 mins on each side until well coloured

8. Allow to rest for at least 5 mins, slice the rump steak

9. To assemble - place the salad into a bowl, top with sliced beef and finish with some diced feta and the juice of half a lemon


1 teaspoon olive oil 
1 small onion, peeled and finely chopped 
2 large garlic cloves, crushed 
1 red pepper, cut in half, deseeded and chopped 
1 red chilli, cut in half, deseeded and finely chopped 
300g of Northern Ireland Farm Quality Assured lean steak mince
200ml beef stock
1 tablespoon tomato puree 
2 teaspoons cayenne pepper
Salt and pepper
200g bag tortilla chips
150g grated mozzarella
1 avocado, cut in half, stone removed and cut into dice
2 jalapeno peppers, roughly chopped
A handful of chopped fresh parsley
The juice of a lime



Heat the olive oil in a large non stick frying pan and gently fry the chopped onion for a few minutes until it begins to soften and stir continuously with a wooden spoon. Add the crushed garlic, chopped red pepper and chilli to the pan and continue to fry for a minute before adding the steak mince.

Break the meat up with the spoon as it cooks until golden brown. Stir in the beef stock, tomato puree, cayenne and a little salt and pepper and bring to a boil, then reduce the temperature to a low setting and simmer for 10 minutes until the sauce has thickened. 

To serve
Arrange tortilla chips onto an oven proof serving dish and top with the meat sauce, then sprinkle with grated cheese. Place into a hot oven for 10 minutes to allow the chips to soften and the cheese to melt. 
Sprinkle with chopped avocado, jalapenos, chopped parsley and a squeeze of lime before serving.

Ingredients (Serves 4)

4 fillets of seabass

4 scallops 

½ lb Portavogie scampi

1 cauliflower

6 oz butter split into 3x2oz

1 packet of dulse 

2 tablespoons cornflour

1 teaspoon chilli powder

1 teaspoon onion salt

1 teaspoon garlic salt

1 teaspoon smoked paprika

½ pint buttermilk

½ pint full fat milk


White pepper

1 tablespoon curry powder

Vegetable oil for frying



1 Deep fat fry the dulse for a about 30 seconds until crispy remove from the fat with a slotted spoon and drain on kitchen paper, set aside

2 Remove 12 florets of cauliflower and blanch in boiling water until tender remove from the water and plunge into ice cool water to stop the cooking process

3 Take the cauliflower florets and soak in the buttermilk and set aside

4 Take the remaining cauliflower and chop down really small and cook in the full fat milk, when the cauliflower is soft drain and retain both the cauliflower and the milk, puree the cauliflower add in 2 oz butter and just enough of the cooking milk to create a smooth puree, season well with salt and pepper

5 Take the cornflour, garlic salt, onion salt, chilli powder and paprika and mix in a clean dry bowl and set aside

6 Take the orange roe and the muscle from the side of the scallops, mix equal quantities of the curry powder and salt and crust the scallop meat with this mixture

7 Drian the cauliflower from the buttermilk, toss in the dry spice cornflour mixture dust of access and deep fat fry until crispy set aside and keep warm

8 Heat puree in the microwave or a small pot until piping hot keep set aside and keep warm

9 Heat a non-stick pan with a little vegetable oil, place the fish skin side down and cook until fish is crispy, turn the fish in the pan add 2oz butter and cook on the other side for about 30 seconds remove from the pan and let the residual heat finish the cooking process

10 In the same hot pan place the scallops and the scampi, cook out the prawns and put a good crust on the scallops making sure not to over cook

11 Heat 2oz butter with the franks hot sauce and toss in the cauliflower florets



Place a spoonful of the puree in the centre of the plate and spread out in a circle with the back of the spoon

Place your cooked seabass fillet on top of the puree with skin side up

Place 3 florets of cauliflower around the plate

Slice 1 scallop in 3 and arrange around the plate

Arrange prawns around the plate and some crispy dulse

Serve and enjoy with a nice crisp glass of cider


1 X 8 bone rack of lamb with the cannon remove and the top cap of fat left on 

Bones reserved for stock

½ a savoy cabbage finely shredded, blanched and refreshed

1 large carrot, peeled, finely diced, blanched and refreshed

½ a celeriac peeled, finely diced, blanched and refreshed

2 large potatoes cut into large cubes, par boiled and refreshed

2 spoonful’s of duck or goose fat

Salt pepper

½ pint double cream

250 g queenie scallops

250g Portavogie scampi

250g cooked mussel meat

Spoonful of tomato puree

Large spoonful of redcurrant jelly

200 ml red wine

50 ml balsamic vinegar

Bunch of thyme

1 carrot, ½ leek, 2 stalks of celery, 1 small onion roughly chopped  

Veg oil

4oz butter



1 Place lamb bones in a lined oven tray along with the roughly cut veg and mix in the tomato and roast in a hot oven to get some colour and caramelization, once roasted place in a large pot cover with cool water bring to the boil then simmer and reduce into a flavoursome stock

2 When stock is ready drain of the liquid that’s the bit you want, add the redcurrant jelly, balsamic, red wine and a small bunch of thyme and reduce until sauce consistency taste and season

3 Set sauce aside and keep warm

4 Season the cannon of lamb, place a non-stick pan on the heat no oil, place the cannon fat side down in the pan and render out the fat until the fat is golden brown and crispy

5 Turn the lamb onto the flesh side add half the butter and a spring of thyme and baste, place in a moderate oven and cook to an internal temperature of 52 oC. Remove from the oven and rest the meat for 10-15 minutes

6 Put a clean pan on the heat with the rest of the butter and the scampi, then the blanched diced celeriac and carrot

7 Add the blanched shredded cabbage and mussel meat, then the cream, bring to the boil and the queenies and reduce the cream to a coating consistency

8 Cook the potatoes in a pan with the duck fat until golden and crispy


Place the cabbage and seafood mixture down the centre of the plate

Slice the lamb and place 3-4 slices on top of the cabbage

Arrange the potatoes along the lamb

Drizzle with the lamb jus

Serve and enjoy with an ice cold larger

11 September 2021

Opening Times

  • 12noon-5pm


  • Free Event

Contact Details

  • Address Portavogie
  • Telephone
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