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Soma Taste Cookbook

Wednesday 13 July, 2016 | 8:00 am - Sunday 17 July, 2016 | 5:00 pm

Soma Taste Experience

NI Year of Food & Drink 2016

We want to share some great recipes from local food artisans, who make their dishes mainly with local food from local producers. Yum! 😀


Kilkeel Kippers Benedict

Mourne Seafood logo

This delicious recipe, from Mourne Seafood Cookery School can be made from prime local produce. Mourne Seafood are widely known for their use of local fish, supporting local fishermen. You can even order a fresh catch from their website!

The Mourne Seafood Cookery School’s own Masterchef is the dynamic Roger Moynihan, who has a great knowledge and passion for seafood and is lots of fun as well.

Kilkeel Kippers Benedict
Mourne Seafood’s Kilkeel Kippers Benedict


500g Kipper fillets, cooked and flaked coarsely
4 Muffins
For the sauce:
100g Butter
2 Egg yolks
Lemon juice


Put the kipper fillets into a heatproof container or pan and pour boiling water from a kettle over them. Leave to rest 10 minutes till the fish will come fairly easily off the bones. Carefully remove every small bone.

Hollandaise sauce
Melt the butter in a small pan. Put the yolks in a heatproof bowl over a pan of simmering water. Slowly beat in the butter with a whisk, trickling it slowly into the egg yolks. Season with lemon juice and salt then remove from the heat. Give it a regular whisk to stop it separating.

Split and toast the Muffins and spoon a little hollandaise on to each. Divide the kipper pieces between the muffins, spoon over the rest of the hollandaise and grill for a minute or two till golden. Eat & enjoy immediately!

This dish Serves 2.


Luxury Bró Coffee Cake

Bró Coffee logo

A tasty treat with smooth coffee tones, BRÓ Coffee is a gourmet coffee, tea and sweet company in Co. Down. If this recipe tickles your fancy, come meet BRÓ at Soma Taste Experience Gourmet Market. This bite is one of our favourites at the Soma office!

BRÓ Coffee
BRÓ Coffee

This dish serves 8—10 people.


  • 225g (8oz) very soft butter, plus more for the tins
  • 225g (8oz) light muscovado or caster sugar
  • 225g (8oz) self-raising flour
  • 1 tsp baking powder
  • 4 large eggs
  • 4 level tsp BRÓ house blend ground coffee, dissolved in 2 tbsp boiling water
    For the coffee icing
  • 175g (6oz) soft butter
  • 350g (12oz) icing sugar
  • 4 level tsp BRÓ house blend ground coffee, dissolved in 2 tbsp boiling water


Preheat the oven to 180C/160C fan/350F/315F fan/Gas 4. Butter and line the base of two deep 20cm (8in) sandwich cake tins.

Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops.

Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.

To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth. Beat in the dissolved coffee and divide into four. When they are cold, slice each cake horizontally in half, giving four layers of cake. Sit one base on a cake stand and spread with a quarter of the mixture. Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish.

Sit back and enjoy with a beautiful BRÓ cappuccino.


Baked Cod with Capers

Mourne Fishbox

Mourne Fishbox source the best, freshest local fish and delivers directly to your door. Their website has a ton of great recipes. This one especially caught our eye!

Baked Cod with Capers
Baked Cod with Capers


  • 2 x 150g Mourne Fishbox Cod Fillets
  • 1tbsp extra virgin olive oil
  • Juice of ½ a lemon, plus lemon wedges, to serve
  • 1tbsp caper berries
  • 2 spring onions, chopped
  • 150g cherry tomatoes


Preheat the oven to 180°C/160°C Fan/Gas 4. Place the cod in individual baking dishes and drizzle with the olive oil and lemon juice. Season with salt and freshly ground pepper, top with the capers and spring onions and bake for 10-12 mins.

Add the cherry tomatoes and bake for a further 5 mins until the tomatoes are just softened and the fish flakes easily. Serve hot with wedges of lemon.


Smoked Mackerel & Spring Onion Jacket Potatoes

Mourne Fishbox

Another of our favourite recipes from Mourne Fishbox, who source the best, freshest local fish and delivers directly to your door. Check their website for many more recipes!

Smoked Makerel and Spring Onion Jacket Potato
Smoked Makerel and Spring Onion Jacket Potato


  • 4 medium size potatoes (175g-225g/6-8oz each)
  • 300g Mourne Fishbox smoked mackerel fillets
  • 4 spring onions, finely sliced
  • 4tbsp Half-fat crème fraîche
  • Watercress/rocket
  • 1 lemon


Scrub the potatoes, then dry and prick each one several times with a sharp knife.

Microwave Method
Cook one potato (225g/8oz) for 6 mins on full power (800W), turn half way through cooking. Allow to stand for 1 – 2 minutes before serving. If cooking more than one potato at a time you need to increase the cooking time accordingly.

Oven Method
Rub a few drops of olive oil into the potato skin, place the potatoes in a pre-heated oven at 200°C/400°F/gas 6 on a baking tray with salt sprinkled around the potato. Bake for 1¼ hours or until soft.

When the potato is almost ready, in a bowl mix together the mackerel fillets, discarding the skin, with the spring onions and crème fraîche and serve on the jacket.


Wednesday 13 July, 2016 | 8:00 am
Sunday 17 July, 2016 | 5:00 pm
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