Columns - Irish Examiner

Aishling Moore

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

Seafood Made Simple: Aishling Moore's super Bagna Cauda sauce — a taste of Italy

It’s a mind-melting, delicious sauce comprised of all the good things in life; anchovies, garlic, olive oil and butter. It's a dressing that’ll stand up to strong and smoky flavours.

Sat, 12 Oct, 2024

Seafood Made Simple: This Oyster Rockefeller recipe is on the money

This Oyster Rockefeller is great for entertaining as everything can be prepared in advance and popped in a very hot oven just before serving.

Sat, 05 Oct, 2024

Seafood Made Simple: This mussel minestrone is a good way to clean out your vegetable drawer

"A soup like minestrone is not just an accompaniment to a sandwich, it has the all the flavour and nourishment of an evening meal."

Sat, 28 Sep, 2024

Seafood Made Simple: My one-pot monkfish chasseur is inspired by childhood dinners

Benefits of keeping fish on the bone

Sat, 21 Sep, 2024

Seafood Made Simple: This easy-to-make baked cod always impresses

This dish is especially great for entertaining as you can have everything ready to pop in the oven and dinner is just ten minutes away

Wed, 18 Sep, 2024

Aishling Moore: Brandade and tomato salad bring smokey, salty flavours for an easy plate of sunshine

"In this recipe I’ve opted for some smoked haddock. It’s easily available and the smokiness works so well with Irish tomatoes which have been especially late this year."

Sat, 07 Sep, 2024

Seafood Made Simple: Sides and sauces for great fishy dishes

"There are certain sauces that work so well with flat and round fish that can work interchangeably over the course of an evening or even a four-day week."

Sat, 06 Jul, 2024

Seafood Made Simple: Crab recipes you can make in a pinch

"Both delicious, spider crab preparation is a lot more laborious than brown crab with a lower yield of meat but produces stunning deeply flavoured stocks, bisques and sauces."

Sat, 29 Jun, 2024

Seafood Made Simple: Variety is the spice of life with these quick mackerel and mullet recipes

"There are endless possibilities with this slender little oily fish; raw, pickled, grilled, baked, soused, pan fried and smoked. It is a fish that’s best enjoyed as soon as possible after it’s landed."

Sat, 22 Jun, 2024

Seafood Made Simple: Shellfish pleasures with these speedy, sweet mussels and clams

"We produce some of the very best molluscs in the world here in Ireland - from peninsulas in Kerry to bays in West Cork and a fjord in Connemara these little umami gems are the most economical fresh seafood available."

Sat, 15 Jun, 2024