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
What’s in the Fridge Omelette.@bordbia
Brunch, lunch or dinner in 15 minutes.
Serves 4
Ingredients
- 1½ tablesp. olive oil
- 4-6 potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, chopped
- 8 eggs, beaten with 2 tablesp. freshly grated cheese
- A little salt and freshly ground black pepper
- Chopped parsley
To Cook
Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.
When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.
Serving Suggestions
To serve, sprinkle with parsley and cut into wedges.
Note
You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.
http://www.bordbia.ie/consumer/recipes/Christmas/Pages/WhatsintheFridgeOmlette.aspx
Kerrygold Buttery Irish Potato and Apple Bake with Bacon
Cook: 15 minutes
Serves: 8
Ingredients:
- 3 pounds potatoes, peeled and cut into 1 1/2-inch cubes
- 1 1/2 pounds tart cooking apples (such as Granny Smith), peeled and cut into 1 1/2-inch cubes
- 6 slices thick cut bacon, coarsely chopped
- 6 tablespoons Kerrygold Pure Irish Butter
- Chopped chives for garnish, optional
Directions:
Cook potatoes in boiling salted water for about 8 minutes or until almost cooked through. Add apples and cook for 5 minutes more or until potatoes and apples are tender; drain well. While potatoes are cooking, heat oven to 400° F and lightly butter an 11 X 7-inch baking dish. In a large skillet, cook bacon over medium-high heat for about 5 minutes or until golden brown and crisp, stirring frequently. Remove with a slotted spoon, then remove all but 2 tablespoons of bacon fat; add Kerrygold Pure Irish Butter to skillet. When butter has melted, add potatoes and apples. Toss well to coat with butter; cook and stir for about 5 minutes over medium-high heat to lightly brown. Transfer to prepared baking dish and top with cooked bacon. Bake for 15 minutes. Sprinkle with chives, if desired.
http://kerrygoldusa.com/recipes/buttery-irish-potato-and-apple-bake-with-bacon/
Kerrygold Irish Stove-Top Potatoes with Aged Cheddar
Serves: 4
This is a variation on the traditional way of cooking potatoes in a cast-iron frying pan over an open fire. Choose firm-fleshed potatoes for this recipe such as Roosters or Maris Piper as they will keep their shape during cooking and don’t break up. Of course this recipe could also be baked in the oven if you’d prefer. They’re delicious on their own with just a salad or try serving simply with grilled fish or a steak.
Ingredients:
- 1½lb potatoes
- 2 tbsp (1oz) Kerrygold Salted Butter
- 2 onions, thinly sliced
- 1 cup (4oz) Kerrygold Aged Cheddar, grated
- salt and freshly ground white pepper
Directions:
Peel the potatoes and slice thinly on a mandoline or with a very sharp knife.
Heat the butter in a heavy-based frying pan that is about 8in (20cm) in diameter and about 2in (5cm) deep. Remove from the heat and cover the bottom with a layer of the potatoes.
Add a layer of onions over the potatoes and another of grated cheese, seasoning generously as you go. Continue these layers, finishing with a layer of potatoes and a sprinkling of cheese.
Cover tightly with tin foil and cook over a very low heat for 45 minutes to 1 hour until potatoes on top are just cooked through when pierced with a sharp knife.
Preheat the grill. Uncover the stoved potatoes and place straight under the grill to cook for 2-3 minutes until golden brown. Serve cut into slices, straight from the pan.
http://kerrygoldusa.com/recipes/irish-stove-top-potatoes-with-aged-cheddar
St Patrick’s Potatoes
These are very rich so a little go a long way. And the trick to this dish is to cook them very slowly, so that the cream doesn’t curdle.
Serves 6-8
Ingredients
- 1kg medium-sized potatoes
- 1 large garlic clove, finely chopped
- 100g well-flavoured farmhouse cheese
- Salt and freshly ground black pepper
- 300ml milk
- 300ml double cream
To Cook
Preheat the oven to Gas Mark 1, 140ºC (275ºF). Peel the potatoes and cut them into thin slices. Overlap one-third of the slices over the base of a buttered 2.¼ litre shallow ovenproof dish and sprinkle with half the chopped garlic, one-third of the grated cheese and some salt and pepper. Repeat the layers once more, then finish with a final layer of neatly overlapped potatoes.
Warm the milk and cream together in a pan with a little more seasoning to taste. Pour over the potatoes and sprinkle with the remaining cheese.
Bake for approximately 1½ hours until the potatoes are tender when pierced with the tip of a knife. Cover very loosely with a sheet of foil part-way through cooking after the top has become nicely golden.
http://www.bordbia.ie/consumer/recipes/stpatricksday/pages/stpatrickspotatoes.aspx
Delicate Spinach Soup from Kerrygold
Prep:
45 Minutes
Ingredients:
- 1 lb. potatoes
- 1 bunch of spring onions
- 1 ¼ Tbsp. Kerrygold Salted Butter
- 14 oz. cream spinach
- 25 ¼ Fl. oz. vegetable stock
- 1 ¾ Fl. oz. whipping cream
- Fresh herbs (tarragon, parsley, dill, cress, chervil)
- Salt
- Pepper
- Nutmeg
- 3 ½ oz. Kerrygold Reserve Cheddar
Directions:
Peel, clean and roughly chop the potatoes into cubes. Clean and slice the spring onions. Chop the herbs finely. Melt the butter in a large saucepan and briefly sweat the potatoes and spring onions. Add herbs and continue to sweat everything briefly. Add cream spinach and vegetable stock. Simmer for 20 minutes, then purée the soup. Add cream and season with salt, pepper and nutmeg.
Grate the Reserve Cheddar, Pour the spinach soup into pre-heated bowls and sprinkle with the Reserve Cheddar.
Foodaware 