RUNNY POACHED EGG, WILD MUSHROOMS AND CRUMBLED CLONAKILTY VEGGIE PUDDING ON SOURDOUGH TOAST

Runny Poached Egg, wild mushrooms and crumbled Clonakilty Veggie Pudding

 
Clonakility
 

Serves 2 

INGREDIENTS: 

100g Clonakilty veggie pudding

30g butter  

1 tbsp olive oil 

200g wild mushrooms (such as chanterelles, morels, ceps)

½ lemon

1 tbsp of fresh thyme leaves, finely chopped

2 eggs

2 slices of sourdough toast

sea salt and freshly ground black pepper 

 

METHOD: 

1.    Pre-heat the oven to 180oC. Crumble the Clonakilty veggie pudding into small pieces, place on a baking tray and into the pre-heated oven for ten minutes.  

2.    Clean any grit off the mushrooms using a soft brush, then chop them up roughly. Place a large fry pan over a medium heat and melt the butter and olive oil. Then toss in the mushrooms, season with sea salt and freshly ground black pepper, and add the juice of ½ lemon. Turn up the heat and cook for three minutes. Sprinkle the fresh thyme over the mushrooms and continue to cook for a further minute. 

3.   Meanwhile poach the eggs in a saucepan filled with boiling salted water, for just four minutes. 

4.   Toast the sourdough bread. Once the bread has toasted place them on two plates, and divide the cooked mushrooms between the two slices of toast. Place the runny poached eggs on top and sprinkle the roast Clonakilty veggie pudding over. Season with sea salt and freshly ground black pepper.

CRAB CAKES WITH SMOKED PAPRIKA AIOLI

Crab Cakes with Smoked Paprika Aioli

 
Crab Cakes with Lime Guacamole.jpg
 

Serves 4 (2 cakes each) 

INGREDIENTS: 

800g/3½ cups crab meat, cooked 

4 slices of stale white bread, made into rough breadcrumbs

4 tbsps mayonnaise or the aioli  

2 drops of Worcestershire sauce

1 tbsp fresh dill, finely chopped

1 lemon, juice and zest 

2 tbsps olive oil 

Sea salt and freshly ground black pepper

METHOD: 

1.   Place all the ingredients, except the olive oil, in a bowl and season with sea salt and freshly ground black pepper. Mix well and form the crab mixture into eight round patties. Place in a fridge to set for at least an hour. 

2.   Once the crab cakes have set in the fridge then place a frying or skillet pan over a medium heat and add the olive oil, leave to heat for one minute. Then cook the crab cakes and cook for 3 minutes. Turn them over and cook for a further 2 minutes. They should be golden in colour.

SMOKED PAPRIKA AIOLI 

INGREDIENTS: 

3 eggs yolks

1 tsp Dijon mustard 

1 tsp smoked papika 

1 tablespoon white wine vinegar

100ml extra virgin olive oil 

100ml vegetable oil 

Sea salt and freshly ground black pepper

 Method: 

1.    Crack three egg yolks into a bowl, followed by a tsp of dijon mustard, smoked paprika and a tbsp of white wine vinegar. 

2.    Measure out 100ml of vegetable oil and 100ml of extra virgin olive oil and whisk into the egg yolks slowly. The aioli will begin to form a thick liquid. Season with sea salt and freshly ground black pepper.

GAZPACHO WITH CUCUMBER & DILL SALSA

GAZPACHO WITH CUCUMBER & DILL SALSA

 
Gazpacho with cucumber and dill salsa
 

Serves 6 

INGREDIENTS

100g/2 or 3 slices of slightly stale crusty white or sourdough bread 

1kg/2¼ very ripe tomatoes, diced


2 red peppers, deseeded and diced


1 cucumber, diced


2 scallions, chopped 

3 cloves of garlic, crushed


200ml/¾ cup extra virgin olive oil


2tbsp sherry vinegar


sea salt and freshly ground black pepper 

For the salsa

½ cucumber, diced 

2 tbsps fresh dill, chopped 

2 tbsps extra virgin olive oil 

METHOD: 

1.    Place the tomatoes, bread, peppers, cucumber, garlic, scallions, sherry vinegar and olive oil in a food processor and season with sea salt and freshly ground black pepper. Blend until smooth, then place in the fridge for an hour to chill. 

2.    To make the cucumber and dill salsa, mix the ingredients together in a bowl.

3.    Pour the gazpacho into bowls and spoon the salsa on top. 

Asparagus with Hollandaise Sauce on Sourdough Toast

Asparagus with Hollandaise Sauce on Sourdough Toast

 
asparagus with hollandaise sauce
 

Serves 2

INGREDIENTS: 

8 asparagus spears

1 tablespoon olive oil 

4 egg yolks 

200g/1 cup butter

juice of half a lemon 

4 slices Soughdough bread

sea salt and freshly ground black pepper 

METHOD: 

1.          Toss the asparagus in one tablespoon of olive oil and season with sea salt and freshly ground black pepper. Place a griddle pan over a high heat, and then arrange the asparagus on the pan and leave to cook for 2 minutes on each side. You can also roast the asparagus in a hot oven for 5-7 minutes. 

2.        Make your hollandaise sauce by first melting the butter. While the butter is melting pour the egg yolks into a food processor, followed by the juice of 1 lemon. Turn the food processor on to medium speed and slowly pour in the melted butter through the nozzle until all the butter is whizzed with the egg yolks and the sauce is a thick consistency. It's the best way I have ever come accross to make hollandaise. 

3.        Toast 4 slices of Sourdough and assemble on 2 plates, place 2 asparagus spears on each slice of toast and smoother with the hollandaise sauce. 

Harissa Chicken Wings with Cashel Blue Aioli

Harissa Chicken Wings with Cashel Blue Aioli

 
Harissa Chicken Wings with Cashel Blue Aioli
 

Serves 6-8

INGREDIENTS 

For the Chicken Wings
900g/2lbs chicken wings

70ml/⅓ cup Greek yogurt

3 tbsp harissa paste

2 tbsp honey

juice from 1 lemon 

1 tsp ground cumin

1 tsp ground cinnamon

2 garlic cloves, crushed 

sea salt & freshly ground black pepper

For the Aioli 

2 free range egg yolks

1 teaspoon Dijon mustard 

1 tablespoon white wine vinegar

100ml extra virgin olive oil 

100ml vegetable oil 

½ clove of garlic, crushed 

100g/5oz Cashel Blue cheese, crumbled

Sea salt and freshly ground black pepper 

 

METHOD 

1.     Pre heat your oven to 220°C/450°F or gas mark 7.

2.     Combine all the ingredients for the chicken wings (except the chicken wings) in a large bowl. Then add the chicken wings to the bowl and thoroughly coat them in the marinade. Cover the bowl with cling film and leave in the fridge for up to 1 hour, ideally overnight. 

3.     Remove the chicken wings from the fridge at least 30 mins before cooking and then place on a baking sheet. Bake the chicken wings for 40-45 minutes, turning once half way through to make sure they are evenly cooked.

4. While the chicken wings are cooking, make the Cashel Blue Aioli by and placing the egg yolksin a bowl, along with the teaspoon of Dijon mustard. Lightly whisk the egg yolks and mustard together and then slowly pour in the vegetable oil and olive oil – you can combine both oils into a jug to make it easier to pour. This will make the mixture become thick and creamy like mayonnaise.  Lastly, stir in the crushed garlic and crumbled Cashel Blue cheese then season with sea salt and freshly ground black pepper 

5. Once the chicken wings are cooked, remove from the oven and serve with the Cashel Blue Aioli on the side for dipping.

Smashed Avocado & Feta Toast

Smashed Avocado & Feta Toast

 
Smashed Avocado & Feta Toasts
 

Serves 2 

INGREDIENTS:

1 ripe avocado, peeled and stone removed 

1tbsp mint, finely chopped  

juice of ½  lemon 

80g/3oz good quality feta

1 tsp dried chilli flakes

1 tbsp extra virgin olive oil

2 slices of sourdough bread 

Sea salt and freshly ground black pepper 

 METHOD:

1.    Place the ripe avocado in a bowl and mash using a fork. Then add the fresh mint and lemon juice and stir. 

2.    Add the feta and dried chilli flakes to the avocado, season with sea salt and freshly ground black pepper, and mash again. 

3.    Toast the two slices of sourdough bread and smear with the smashed avocado and cheese.  Drizzle the extra virgin olive oil on top.

SALMON FISH CAKES WITH FRESH HORSERADISH CREAM

SALMON FISH CAKES WITH FRESH HORSERADISH CREAM

 
Salmon fish cakes with horseradish sauce
 

Serves 4 

 

INGREDIENTS: 

400g / 14ozs floury potatoes, boiled and mashed 

400g /14ozs salmon, poached and flaked 

2 scallions, finely chopped 

2 tsps capers 

1 tbsp fresh dill, finely chopped  

grated zest and juice of ½ lemon 

50g/3 tbsps butter 

sea salt and freshly ground pepper

For the fresh horseradish cream 

100ml/½ cup crème fraiche 

1 tbsp fresh peeled and grated fresh horseradish root

grated zest and juice of ½ lemon 

2 tsps flat leaf parsley, finely chopped 

1 lemon, cut into wedges to serve, plus a bunch of watercress (optional) to serve

 

METHOD: 

1.         Pre-heat the oven to 180°C / 350°F.

2.        Place all the ingredients for the fish cakes except the butter  in a large bowl and season with salt and pepper. Mix well until all the ingredients are well combined. Divide the mixture into four balls, and shape each into a patty.

3.        Place a frying pan over a medium heat and add the butter. Once the butter has melted, add the fish cakes and brown on both sides. Transfer the fish cakes to a baking sheet and bake for 10 minutes. 

4.       While the fish cakes are baking, mix all the ingredients for the horseradish cream together in a small bowl and season with salt and pepper.

5.        To serve, place each fish cake on four warmed plate with a spoonful of the horseradish cream and a wedge of lemon, plus a handful of watercress, if you wish.

French Onion Soup

French Onion Soup with Cheesey Croutons

 
Recipe portrait 3.jpg
 

INGREDIENTS:

100g/8 oz butter
8 white onions, peeled, halved and thinly sliced
2 garlic cloves, crushed
1 tsp brown sugar
1 tsp dried oregano, fresh thyme or rosemary
900ml/30 fl oz good quality beef broth

For the cheese croutons
4 slices of sourdough bread
80g/3 oz gruyere cheese, grated
sea salt and freshly ground black pepper
 
METHOD:

1.    Preheat the oven to 200°C/Gas Mark 6.
2.    Place a heavy bottomed saucepan over a medium heat and add the butter. Once the butter has melted, turn down the heat to low and stir in the onions. Cover and leave to cook for 10 minutes, until soft,
3.    Next stir in the brown sugar and garlic and let the onions brown uncovered and slightly caramelize, stirring every few minutes until they become a deep golden colour. Stir in a teaspoon of the dried oregano, fresh thyme or rosemary.  Season with sea salt and freshly ground black pepper.
4.    Pour in the beef broth and allow to cook for a further 30 minutes.
5.    To make the cheesy crouton sprinkle the gruyere cheese on top of the slices of sourdough bread and pop under a grill to melt.
6.    Serve the onion soup in heated bowls and place the cheesy croutons on top.