Peter McGann: “Irish comedy has come a long way since bad jokes about the drunk Irishman.”
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Peter McGann: “Irish comedy has come a long way since bad jokes about the drunk Irishman.”
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The actor and viral comedian joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about his favourite dish of all time, pre-show nerves and his part in Sky Atlantic’s Small Town, Big Story, which was written and directed by Chris O’Dowd.
Wicklow-born Peter says: “Those jokes like ‘I came home, I was so drunk, I put the rashers in the toaster’, that slap stuff is mostly gone from the comedy stage.” The dad-of-one adds: “My dish of choice is a seafood chowder in a sourdough bowl because it brings me back it to the best summer of my life. It’s just delicious. I love seafood of any kind.
“I was in college in Galway one summer and I was chasing a girl, who is now my wife, and there used to be a stall in Galway selling seafood chowder in a bread bowl. It brings back such good memories.”
In Under the Grill, Ireland’s best loved personalities choose a dish from their childhood (Peter went off script) and Kevin cooks it up in his kitchen, alongside Caoimhe Young.
Seafood Chowder
Serves 4
400g mixed fresh fish (e.g. cod, haddock, hake, salmon), diced
100g smoked salmon, chopped
100g mussels
4 prawns (optional)
50g butter
1 onion, diced
1 leek, trimmed and diced
1 carrot, diced
1 potato, cubed
100ml dry white wine
250ml pouring cream
350ml fish or vegetable stock
4 bread bowls, to serve
Salt and black pepper
1. Heat a large saucepan over medium heat.
2. Add the butter, then add in the onion, leek, carrot, and potato. Sauté for 2–3 minutes until softened.
3. Add the smoked salmon and continue to sauté for a further 2 minutes until lightly coloured.
4. Pour the wine, stock and cream over the smoked salmon and bring to the boil. Reduce the heat and simmer for a few minutes, until the potato and carrots are softened.
5. Next, add the diced fish and continue to simmer for around 5 minutes, until the fish is gently poached.
6. Finally, add the mussels and prawns (if using) and cover with a lid. Simmer the chowder for a further 3 minutes or so (depending on the size of the fish pieces), until all the fish and shellfish is cooked through. Remove from the heat and check the seasoning.
7. Warm the bread bowls in the oven for 5 minutes. For added flavour, butter the inside once toasted.
8. Ladle the chowder into the warm bread bowls, piling plenty of fish into the centre of each. Enjoy immediately.
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