Wednesday, August 22, 2012

Eggs Alaska



Panfried potato cakes with local smoked salmon poached eggs and hollandaise sauce.

Delicious any time of the day.
Breakfast, brunch, lunch, starter and tea time.

I'm using frank henderman smoke salmon which is absolutely delicious For the potato cakes I'm using ballycotton potatoes. Local free range eggs and I bought all my ingredients in the English market cork.

Serves 4

Preparation time 20 minutes
Cooking time 30 minutes

Ingredients:

350g Ballycotton potatoes, peeled
2 spring onions, finely sliced
sea salt and fresh ground black pepper
1 heaped teaspoon plain flour

Knob of butter

200g of smoke salmon

8 free range eggs

See my recipe for hollandaise on the blog.

Method:

Boil potatoes for 10-15minutes until cooked through but not mushy
Slice spring onions
Drain potatoes when cooked
Mash potatoes
Add spring onions
Flour
Salt and pepper

When cooled shape the potatoes in to cakes the size of scones

Heat a non-stick frying pan over a moderate heat and add the butter. Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.

Meanwhile poach the eggs
The freshest eggs are best for poaching.
Fill a wide deep-ish sauce pan with boiling water from the kettle.
Place sauce pan on the hob.
You will need the heat to be medium-high.
The water should be simmering by this I mean the bubbles should be under the water as opposed to a rolling boil.
Some people use vinegar for poaching I don't, if you want to by all means use your own method.
Crack the eggs in to the simmering water turn down heat a little and leave for 4 minutes.
Take out with a slotted spoon and place on a plate.

To plate up the dish serve two potato cakes person topped with the slice smoke salmon.
Finally add a poached egg on each one and pour some hollandaise sauce over the top
Garnish with a few scallion slices cut on the slant.

Friday, August 17, 2012

Cheats focaccia bread

I think anyone can make this bread evening you have no experience in baking. Im leaving the experts to use a yeast bread base if they wish. I prefer this version because I rarely have time to wait around for bread to prove and prove and prove !
From start to finish 45mins and you'll be eating this yummy bread

This bread is so quick and easy to make. It is a white soda bread base with olive oil & other added ingredients. You can really add as much or as little as you like. Peppers, onion, herbs etc
I made 2 and added red onion,thyme and baby potato to one and chorizo, red pepper and cherry tomato to the other.

This recipe makes one focaccia bread

Serves 6-8 people

Pre-heat the oven to 250oC
Grease a swiss roll tin about 23x32 cm
Or a square brownie tin with a good glug of olive oil (don't be shy with this use about 2 tablespoons.

Ingredients:
475grams of white flour

1 level teaspoon salt

1 sieved level teaspoon bread soda or bicarbonate of soda.

550-600 ml of buttermilk. (some times bread can take a little more liquid so if it seems a little dry add a bit more milk)

Method:

Sieve all the ingredients
If using herbs add half of them now
Make a well in the centre
Add the buttermilk
Using one hand mix the bread in one direction quickly.
If you over mix or take too long the bread will become stiff and resulting I. A hard tough bread to eat.
the dough should be soft but not wet and sticky.
When it's all together turn it out on to a floured surface tidy the dough up and quickly add it to the oiled tin.
Add 5 chopped cooked baby potatoes handful of fresh thyme and one red onion cut into wedges press into the top of the bread. Brush with olive oil and sprinkle with sea salt. I always use maldon sea salt but you can use any sea salt you can find.
Bake in the hot oven for 15-20 minutes
Cool on a wire rack and enjoy !