Experiment with other flavour additions – a little chopped cooked ham or Parma ham, diced cooked mushrooms, a few herbs or some sliced artichoke heart can all go into the base before you crack in the egg. For a really extravagant addition, add a drop or two of white truffle oil over the cream.
Ingredients
Butter, for greasing
2 ripe vine tomatoes, peeled, seeded and finely chopped
4 large eggs
4 tblsp cream
25g (1oz) mature cheddar cheese, finely grated
1 tsp snipped fresh chives
Sea salt and freshly ground black pepper
Griddled sourdough bread sliced into chunky fingers, to serve
Method
Preheat the oven to 190°C (375°F/gas mark 5).
Butter 4 blini pans or ramekins and scatter the tomatoes in the bottom.
Crack an egg into each blini pan and season with salt, then add 1 tablespoon of cream to each one and scatter the cheddar on top.
Arrange the blini pans in a shallow roasting tin and pour in enough boiling water to come about halfway up the side of each pan.
Place in the oven and bake for 15 minutes, until the eggs are set and the cheese is bubbling.
Set each blini pan on a plate and scatter over the chives, then add the chunky bread fingers to serve.
MacNean House and Restaurant 50m · ⭐️🎄CHRISTMAS CAKE & AUNTIE MAUREEN’S CHRISTMAS PUDDING🎄⭐️ Its the time of year to get ahead for all your Christmas baking! Neven is sharing his Christmas Cake recipe & his Auntie Maureen’s Christmas Pudding. A tried & tested recipe over the years with fantastic feedback. The plum pudding is a regular appearance on our menu at MacNean House over the Christmas weeks & features in our Christmas Hamper this year!
Watch Neven’s Christmas at Adare on RTÉ One at 8pm on Thursday, 7th and 14th of December.
Ingredients
Serves 6-8
1 x 900ml tub Vanilla Ice Cream
200ml cream, whipped, to serve
Chocolate Sponge
4 eggs
120g caster sugar
90g self-raising flour
30g good quality cocoa powder
Italian Meringue
4 x egg white
225g caster sugar
135g water
1 tsp vanilla extract
Warm Chocolate Sauce
200ml cream
1 tsp vanilla extract
2 tbsp Coole Swan Irish Cream Liqueur
255g plain chocolate, finely chopped (at least 70% cocoa solids)
Method
To Make the Chocolate Sponge
Preheat the oven to 180°C/350°F/Gas Mark 4
Line a baking tray (13.6 x 9.5in) with parchment paper
In a large bowl whisk the eggs and caster sugar together with hand mixer
Whisk for 3 minutes on full power until light and fluffy
Sieve in the flour and cocoa powder and gently fold in using a spatula
Transfer the mixture to the baking tray
Bake for 8-10 minutes
Remove from the oven and allow to cool completely
For the Italian Meringue
Place the caster sugar and water in a saucepan over a medium heat, swirling the pot until the sugar has dissolved.
Once the sugar has dissolved allow to boil.
Meanwhile place the egg whites & vanilla extract in a large mixing bowls and whisk until soft peaks form.
Boil the sugar until it has reached 120°C (use a sugar thermometer to check).
Carefully stream the syrup into the egg white while whisking on high speed.
Keep whisking for around 5 minutes until the meringue is thick, glossy and has completely cooled down.
Keep covered in a bowl or transfer to a piping bag until needed.
For The Warm Chocolate Sauce
Place the cream, vanilla extract and Coole Swan in a pan and bring to the boil, stirring occasionally
Gently add in the chocolate and stir gently until completely melted.
This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed
Use warm or cold as required
To Assemble
Line a 2lb loaf tin with a double layer of cling film, ensuring an overhang on each side
Cut the prepared chocolate sponge in 3
Place one third of the sponge in the base of the tin
Using half of the tub of vanilla ice-cream, spread an even layer over the sponge. Use the back of a tablespoon to help
Place another piece of the sponge on top followed by the remaining ice-cream, ensuring to spread it evenly
Add the final piece of sponge on to, gently pressing down
Fold the overhang of cling film over the top
Pace in the freezer to firm up for 3-4 hours minimum or overnight is best
To Serve
Once ready to serve, remove from the freezer, open and turn out onto a long plate/serving plate
Pipe the prepared Italian meringue around the loaf ensuring it is completely covered
At this point the Alaska can be returned to the freezer until needed or alternately to serve straight away, use a blow torch to evenly brown the outside of the meringue all over
Planning your Christmas Menu & Food Shop why not check out some of Neven’s Christmas Favourites
Foodaware 