Traditional Irish Breakfast
based on 2 items per person
8 bacon slices
8 portobello mushrooms
1 black pudding
1 white pudding
2 vines of cherry tomatoes
35ml milk (full cream)
knob of butter
pinch of oregano
salt and pepper to season
knob of butter for the mushrooms
Potato Cakes Ingredients
3 egg yolks
1 tbsp chopped chives
1 tbsp chopped parsley
sunflower oil & butter for frying
salt & pepper
2 tbsp of milk for mixing (it may need a little more if mixture too dense, it depends on the potatoes used)
Cook the potatoes in a pan of boiling salted water until tender, drain well and sieve into a bowl. Add the milk, butter, egg yolks, salt & pepper and mix well. Sprinkle some flour on the counter to prevent sticking and empty the mix out of the pan onto the counter, Shape and roughly flatten the mixture to about 1 inch in height, then using a scone cutter cut out evenly shaped potato cakes from the mixture, re folding and re-flattening the mix as you need making sure not to twist the cutter to much when lifting. In a frying pan, melt the butter and add the sunflower oil and fry the cakes gently on both sides until golden brown.
Clean and remove the stem from each mushroom, place in an oven proof dish or baking tray with the underside facing up Place a small piece of butter into each and season with salt, pepper and thyme. Cook in the oven Gas Mark 4, 180°C (350°F) for 15 minutes.
Keep on the vine, and place the vines directly into an oven proof dish or baking tray and drizzle with some olive oil, sprinkle with salt, pepper and oregano. Cook at Gas Mark 4, 180°C (350°F) for 10 to 15 minutes until cooked
Place sausages in an oven proof dish or baking tray and oven cook at Gas Mark 4, 180°C (350°F) for 20 minutes turning occasionally, until they get a nice golden brown colour.
Black & White Pudding
Cut each pudding into slices and place slices in a oven proof dish or baking tray and oven cook at Gas Mark 4, 180°C (350°F) for 10 minutes turning occasionally, until cooked
Place the bacon into in a oven proof dish or baking tray at Gas Mark 4, 180°C (350°F) for 10 minutes turning occasionally, until they become crispy
Lightly whisk the eggs, milk and a pinch of salt together until all the ingredients are just combined. In a frying pan, melt 85gm of butter don’t allow the butter to brown as it discolour the eggs.Pour in the beaten mixture, let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again, repeat until the eggs are softly set & slightly runny in places. Remove from the heat and leave for a few seconds to finish cooking.
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Serves 5 as main portion or 10 as snack
150g rolled or quick oats
50g dried cranberries
100g chopped nuts
1 lemon, juice only
500g low fat, full fat, or creamy Greek yoghurt (as desired)
3-5 tbsp. of honey to taste
Toppings: choose from seasonal fresh fruit your favourite dried fruit, nuts, toasted seeds, coconut, fruit compote etc.
Soak the oats for at least 4 hours (or overnight) in the milk.
Grate the apples and mix with the juice of the lemon, the sultanas and dried cranberries and the honey. Roughly chop the nuts and add half, followed by the Greek yogurt. Mix well together. Serve in a tall glass and top with your favourite fresh seasonal fruit, fruit compote and remaining nuts.