Colcannon Cakes with Poached Eggs and Hollandaise Sauce

colcannon-cakes-with-poached-eggs-and-hollandaise-sauce

This dish would also be delicious served with a slice of baked ham or bacon if you have any leftover. Alternatively, chop up the ham or bacon and add to the colcannon mixture before shaping into patties.

Serves 4

Ingredients

  • 450g potatoes, peeled
  • 40g butter
  • 3 scallions, finely chopped
  • A little salt and freshly ground black pepper
  • 50g Savoy cabbage, shredded
  • A little plain flour, for dusting
  • Olive oil, for frying
  • 1 tablesp. white wine vinegar
  • 4 large eggs

For the Hollandaise Sauce

  • 2 teasp. white wine or tarragon vinegar
  • 2 large egg yolks
  • 100g unsalted butter

To Cook

Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.

Meanwhile, heat a knob of the butter and one tablespoon of water in a heavy-based pan with a lid, over a high heat. When the butter has melted and formed an emulsion, add the scallions and cabbage with a pinch of salt. Cover, shake vigorously and cook over a high heat for 1 minute. Shake the pan again and cook for another minute, then season with pepper.

Drain the potatoes and mash until smooth, then beat in the remaining butter. Fold in the cabbage mixture. Shape the mixture into four balls, dust with flour and press into neat patties.

Heat a thin film of olive oil in a heavy-based frying pan and add the patties, then cook for 3-4 minutes on each side until golden brown.

To make the poached eggs, bring a large pan of water to the boil. Add the vinegar and season with salt and keep at a very gentle simmer. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper, trimming away any ragged edges.

To make the hollandaise sauce, place the vinegar and egg yolks in a food processor with a pinch of salt. Blend until just combined.

Gently heat the butter in a heavy-based pan until melted and just beginning to foam. Turn on the food processor and with the motor running at medium speed; pour in the melted butter in a thin, steady stream through the feeder tube. Continue to blitz for another 5 seconds and pour back into the pan but do not return to the heat. Allow the heat from the pan to finish thickening the sauce as you stir it gently for another minute before serving. Season to taste with salt.

Serving Suggestions

To serve, place a colcannon cake on each warmed plate and place a poached egg on top of each one. Spoon over the hollandaise sauce and add a grinding of black pepper.

Nutritional Analysis per Serving

Protein:   13g 

Carbohydrates:   23g 

Fat:    46g 

Iron:    2.5mg 

Energy:  555kcal 

Glenilen Raspberry, Lemon and Yogurt Tea Loaf

Tealoaf

This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
  1. Makes one 1kg loaf
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 115g soft butter
  5. 225g caster sugar
  6. The finely grated zest and juice of 1 large lemon
  7. 2 large free-range eggs
  8. 100g wholemilk natural yogurt
  9. 25g ground almonds
  10. 200g fresh raspberries
  11. 100g granulated sugar, plus extra for sprinkling
Instructions
  1. Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
  2. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
  3. Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?

http://www.glenilenfarm.com/recipes-2/

Odlums Blueberry Crumpets with honey & yogurt

INGREDIENTS

  • 125g/4oz Odlums Self Raising Flour
  • 25g/1oz Odlums Wheat Bran
  • 2 Teaspoons Odlums Baking Powder
  • 1 Egg (separated)
  • Pinch of Salt
  • 1 tablespoon Rowse Honey
  • 150ml/¼ pint Milk
  • 125g/4oz Blueberries
  • Oil for frying

METHOD

  1. Sieve flour and baking powder into a bowl. Add the bran and mix well.
  2. Add the pinch of salt to the egg white and stiffly beat. Mix the egg yolk, honey and milk together. Add the liquid to the dry ingredients and beat well.
  3. Finally, ‘fold’ in the egg white and the blueberries.
  4. Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot or cold.

SERVING SUGGESTIONS

Serve with low fat blueberry yogurt.

Crème fraiche and fresh fruit

Drizzle with Rowse Honey.

Blueberry Crumpets

 

Triple Chocolate Log

tripe-chocolate-logServes: 16

Ingredients

Biscuit
4 eggs
80 g Honey
120 g castor sugar
70 g Almond powder
140g Millac Gold
140g Cake flour
8 g Baking powder
20 g cocoa powder
80 g melted Lakeland Butter
60 g melted dark chocolate 64%
White chocolate mousse   
160 g white chocolate Covertures
2 leaf gelatin
100 g Viva whole milk
200 g Millac Gold
2 orange skins
Crunchy Praline
375 g praline paste
50   g butter
100 g milk chocolate
150 g Pailletine Feuilletine (or crunchy breakfast cereal)
Milk chocolate mousse
160 g milk chocolate Covertures
2 leaf Gelatin
100 g Viva whole milk
1 vanilla bean
200 g Millac Gold
2 g cinnamon powder
Dark chocolate Mousse
140 g dark chocolate Covertures
2 leaf gelatin
100g Viva whole milk
200 g Millac Gold
200 g coffee powder

Method

Biscuit

1. Mix the eggs, honey and caster sugar. Then add the powdered almonds, sieved flour, cocoa powder and baking powder.

2. Pour in the Millac Gold, melted butter and melted dark chocolate. Pour the mixture into a log tin and cook in the oven at 180°C.

Mousses

1. Soak the gelatin leaf in ice-cold water for 4 minutes.

2. Melt the dark, milk or white chocolate in a bain–marie or in a low set microwave oven, stirring regularly.

3. Bring the milk to the boil, and then add the gelatin. Stir to melt the gelatin completely and then add 1/3 of the liquid to the chocolate to obtain a smooth, elastic and shiny texture. Pour in the rest of the liquid making sure consistency remains the same throughout.

4. Whip the cream, which should be a little liquidised. Then incorporate the chocolate with the whipped cream.

Crunchy Praline

1. Mix all the ingredients over a warm water bath and stir till everything is combined.

2. Spread over a paper sheet as thin as possible and chill until set. Cut into a round shape.

3. Store in a plastic container and add to the dessert at the end.

Assembly:

Roll out the biscuit, leave it to cool down and then cut out a rectangle shape the size of your log tin. Make the white chocolate mousse, cover the log tin with baking paper and pour in. Then put it in the freezer.

Make the dark chocolate mousse. Pour the dark chocolate mousse over the milk chocolate mousse and then place the biscuit on top. Store in the freezer.

Once the mousse is frozen, turn the log out of the mold, decorate it and then put it in the chiller to defrost for at least 6 hours.

http://www.pritchitts.com/recipes/triple-chocolate-log

Marmalade Muffins

marmalade-muffins

 The trick to fluffy muffins is to fold the wet and dry ingredients together as briefly as possible until just combined; don’t worry if the mixture still looks a little lumpy. These muffins are best served on the day they are made.

 Serves 12

Ingredients

  • 75g butter
  • 225g plain flour
  • 1 tbsp baking powder
  • ¼ teasp. bread soda
  • Pinch of salt
  • 100g stone-ground wholemeal flour
  • 120ml milk
  • 5 tablesp. natural yoghurt
  • 2 eggs, beaten
  • Finely grated rind of 1 orange
  • 100g marmalade

To Cook

Preheat the oven to Gas Mark 4, 180ºC (350ºF). Line a muffin tin with deep paper cases. Melt the butter in a small pan or in the microwave. Remove from the heat.

Sift the plain flour, baking powder, bread soda and salt into a bowl. Stir in the wholemeal flour. Beat together the milk, yoghurt, eggs, warm melted butter and orange rind. Make a well in the dried ingredients and stir in this mixture along with the marmalade.

Spoon the mixture equally into the paper cases and bake for 20-25 minutes until well risen and golden brown. Leave to cool for five minutes, then serve warm with a pot of hot coffee.

Cook’s Note:

If you don’t fancy using marmalade try making them with lemon curd instead.

Nutritional Analysis per Serving

Protein: 6g per muffin  

Carbohydrates: 28g per muffin 

Fat: 8g per muffin 

Iron: .9mg per muffin 

Energy: 195kcal per muffin 

http://www.bordbia.ie/consumer/recipes/eggs/pages/marmalademuffins.aspx