The next time you’re killing time on youtube, check out some of the clips of the sweaty-manky-davey-ravey-gravy- clubs from Dublin in the 90’s. Honest to fuck, they are absolutely hilarious. Topless skeletors whose hand dances either make them look like they are arguing in sign language or frantically trying to build imaginary walls with make believe blocks. Meanwhile, the girls are either skagged out in the corner talking total horseshit to one another or they’re right up at the decks stalking all the drug dealers and DJ’s.
Look hard enough at any of those old school clips though and you’re bound to see Billy Scurry. When Dubs first started closing their eyes and dancing like they were Zulus (one arm in the air) he was there dropping massive tunes in legendary clubs like Sides and The Temple of Sound. But like my good self, it wasn’t just big beats and easy raver girls that Billy was interested in. He’s always been mad keen on his food and is as well known now for his work in the kitchen as his work behind the decks. That’s why when he is billed on party flyers they call him Billy the Chef.
It would therefore be logical to presume there is no one in Dublin better prepared to give you a top notch post bender comfort food recipe than Billy Scurry. As a seasoned clubber and DJ, he knows how bad your pain will be after EP when you’ve got a brutal hangover from acting the maggot for three days. But his skills as a chef will tell him precisely what you need to help you feel more human again. When I asked Billy what he cooks when he is in the horrors, this is what he gave me. He calls it “Aftermash for 2”. It’s deadly. Perfect for some post Electric Picnic comfort food.
AFTERMASH FOR 2 BY BILLY SCURRY
Smoked Haddock with White Pudding Mash, Spinach and Poached egg.
INGREDIENTS:
- 2 large pieces of natural smoked haddock
- 6 large rooster potatoes
- 300g white pudding
- 500g spinach
- 1L milk
- 3 bay leaves
- 10 white peppercorns
- 3 cloves garlic
- knob of butter
METHOD:
- Steam the potatoes until soft, let them cool and peel them, then put them through a mouli or potato ricer. Alternatively, you can just mash them up, but not too much.
- Slice the pudding, fry until golden on each side, put to one side.
- Melt butter and add potatoes to the some milk a little at a time until desired fluffiness is achieved, season with salt and pepper and keep warm.
- While doing potatoes bring wide pan of milk to a simmer with the garlic, bay leaf and white peppercorns. Add fish in after 5 mins and poach lightly.
- Whilst this is happening bring a pot of water to the boil for the eggs and heat a pan with some butter for the spinach.
- Put the potatoes back on the heat, not too high, and crumble pudding in and give it a good whipping, drop eggs into boiling water and throw spinach into the pan.
- Remove fish from poaching liquor and add a little to potatoes.
- Spoon potatoes onto plate, top with spinach, then the fish and the poached egg…..Voila.
SERVE WITH:
If you can still stomach it, a decent French white wine. Otherwise, keep the 7up coming. It’s great for getting the blood sugar levels at a decent rate again when you’re still feeling ropey.
Billy just played at Electric Elephant in Croatia last weekend and is a resident DJ in the Bia Bar.
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