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Recipes

Catherine Fulvio’s Leek, Bacon and Broccolli Tortilla


  • 2 leeks, finely sliced
  • 4 rindless streaky bacon, sliced into lardons
  • 8 broccoli florets, blanched and halved
  • 6 eggs, free range and organic if possible
  • ½ tsp chopped thyme
  • 1 tsp parsley, chopped
  • 4 tbsp mature Irish cheddar, grated
  • 2 large sundried tomatoes, chopped
  • Extra virgin olive oil, for frying
  • Salt and freshly ground black pepper

Method

Heat the oil in a frying pan, add the leeks and cook until soft. Using a slotted spoon, lift the leeks from the pan and set aside. Discard the

remaining oil and fry off the bacon.

In a bowl, mix together the eggs, thyme, parsley, cheddar cheese, sundried tomatoes, salt and pepper.

Gently stir in the hot leeks until coated, add the bacon and broccoli.

Wipe out the pan with kitchen paper, add about 4 tbsp of oil and heat.

Add the mixture to the pan and cook, over a very low heat, until the egg begins to set. To prevent the tortilla from sticking, use a metal spatula and allow the uncooked egg to run underneath.

Preheat the grill. Place the tortilla under the grill and continue to cook until it is set and golden in colour. This should take about 5 minutes. Keep an eye on it, as the grill can get very hot.

To remove from the pan, place a plate over the frying pan and invert. The tortilla should just pop onto the plate.

Cut into wedges and serve immediately with a baked potato and fresh salad.

Source: http://eggs.ie/

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November 17th, 2011

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Derry Clarke’s Risotto Recipe with Poached Egg


Sally Barnes Natural smoked haddock risotto with Parmesan & spinach, poached hen’s eggs & curry froth

Serves 4

Ingredients:

For Sally Barnes natural smoked haddock risotto;

  • ½ basic risotto recipe
  • 300g Sally Barnes smoked haddock (skinned & diced)
  • 100g spinach (washed, dried & chopped)
  • 50g Parmesan cheese (grated)

Poached eggs:

  • 4 hen’s eggs

For the curry froth:

  • 1 basic froth recipe (substitute 40ml coconut milk & 50ml cream for 90ml cream)
  • ½ teaspoon tumeric
  • ½ teaspoon cumin
  • ½ teaspoon Thai green curry paste
  • 2cm stick lemongrass (broken up to release the flavour)
  • 5g fresh ginger (peeled & sliced)
  • ½ red chilli (deseeded & chopped)

Method:

For the natural smoked haddock risotto with Parmesan cheese & spinach;

Make the basic risotto adding the diced haddock just before the stock, and adding the spinach & Parmesan cheese when all the stock is absorbed

Set aside for later use

For the poached hen’s egg:

  • Bring a large pot of water to simmering point
  • Break the hen’s eggs into the pot gently one at a time
  • Cook for 1 minute before taking the pot off the heat, and allowing the eggs to sit in the water for 8 minutes
  • This gives a translucent egg with a soft creamy yolk, remove with a perforated spoon

For the curry froth:

  • Follow the basic froth recipe, boiling all the ingredients with the stock, cream & coconut milk
  • Pass through a fine sieve & using a hand blender or whisk, froth the mixture

To serve:

Divide the natural smoked haddock risotto with Parmesan & spinach between 4 warmed plates, drizzle the curry forth about the plates

Finally, place a poached egg on the top of each mould of risotto

Source: http://eggs.ie/

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November 17th, 2011

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Oaty Buttermilk Drop Scones with Red Irish Apples and Honey


Serves 6

Pancakes

  • 100g fast cook oatflakes
  • 500ml buttermilk
  • 75g mixed dried fruit, finely chopped (e.g. chopped apricots, raisins, sultanas)
  • 75g plain flour, sieved
  • 2 teasp. caster sugar
  • 1 teasp. bread soda
  • 1 large Bord Bia Quality Assured egg, lightly beaten
  • 2 teasp. butter, melted

Glazed Apples

  • 1 tablesp. butter
  • 1 tablesp. brown sugar
  • 6 medium red Irish apples

1. Combine the oatflakes and buttermilk in a bowl and let stand for 10 minutes.

2. Stir in the dried fruit, flour, sugar, bread soda, egg and melted butter.  Mix thoroughly and let stand for up to 1 hour.

3. After standing, add a little milk if the mixture i

s very thick.

4. Heat a non-stick frying pan and grease lightly with butter. Pour in about 1 tablespoon of the batter, followed by another one separately at the other side of the pan. Cook over a moderate to high heat until bubbly on top and lightly browned underneath.

5. Turn the drop scones to brown on other side. Repeat with remaining batter.

6. Set aside to keep warm.

7. To make the glazed fruit, melt the butter and sugar together over medium heat in frying pan. Stir until the sugar is dissolved. Add the sliced fruit and cook over a medium heat for 2 to 3 minutes until softened. Serve warm over the pancakes.  Drizzle some Irish honey for extra sweetness, if required.

Catherine’s Tips:

Peaches, apricots or nectarines are perfect substitutes for the glazed apples.  These glazed fruits are also delicious as a dessert with some cinnamon sugar sprinkled over and a good dollop of crème fraiche

To easily remove honey for a spoon, lightly coat the spoon with a non-scented oil, such as sunflower oil.  The honey will just slide off.

Source: http://eggs.ie/

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February 28th, 2011

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Savoury Pancakes


Basic Pancake Batter

Makes 10 pancakes in a 20cm pan

  • 110g plain flour (or 50g wholemeal and 60g plain flour)
  • Pinch of salt
  • 2 large Bord Bia Quality Assured eggs
  • 200ml milk mixed with 75ml water
  • 50g butter
  • 3tbsp chopped fresh herbs
  • Butter or sunflower oil for cooking.

1. Sieve the flour and salt into a large mixing bowl and add the chopped herbs

2. Melt the butter. Mix the eggs with melted butter, milk and water.

3. Make a

well in the centre, pour in the liquids and whisk well, ensuring all flour lumps have disappeared.

4. Leave to stand for about 30 minutes.

5. Get your pan really hot, then turn down to medium. Add a little butter or oil, swirl it around and wipe excess off with kitchen paper.

6. Ladle in the batter, swirl it around and cook, it should only take half a minute. The pancake should be a nice golden brown colour on the underside.

7. Flip over and cook the other side.

8. Continue until all the batter is used up.

Some filling suggestions:

Pesto, roasted red peppers and soft goats’ cheese

Herby, lemony cream cheese, crème fraiche and smoked salmon (or smoked trout)

BLT – chopped lettuce, smoked bacon and tomato with a wholegrain mustard dressing

Source: http://eggs.ie/

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February 28th, 2011

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Sweet Pancakes


Basic Pancake Batter

Makes 10 pancakes in a 20cm pan

  • 110g plain flour
  • Pinch of salt
  • 2 large Bord Bia Quality Assured eggs
  • 200ml milk mixed with 75ml water
  • 40g butter (about 2 tbsp)
  • Butter or sunflower oil for cooking.

1. Sieve the flour and salt into a large mixing bowl.

2. Melt the butter. Mix the eggs with melted butter, milk and water.

3. Make a well in the centre, pour in the liquids and whisk well, ensuri

ng all flour lumps have disappeared.

4. Leave to stand for about 30 minutes.

5. Get your pan really hot, then turn down to medium. Add a little butter or oil, swirl it around and wipe excess off with kitchen paper.

6. Ladle in the batter, swirl it around and cook, it should only take half a minute. The pancake should be a nice golden brown colour on the underside.

7. Flip over and cook the other side.

8. Continue until all the batter is used up.

9. Serve hot with toppings such as

  • Lemon and sugar
  • Nutella and chopped strawberries
  • Apple compote and walnuts
  • Warm mango purée or passion fruit coulis
  • Berry compote inside with hazelnut ice-cream on the side
  • Nutella and sliced banana.

Source: http://eggs.ie/

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February 28th, 2011

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Summer Tea Party


Irish summer berries are now in season.  And a great way to enjoy succulent Irish strawberries, raspberries and blueberries is to pick a lazy afternoon and invite family or special friends to enjoy a wonderful tea party with these wonderful sweet treats.

To make a more substantial meal, add some deliciously delicate sandwiches filled with ingredients such as egg and chives,  smoked salmon,  ham and cheese,  cucumber,  tomato and scallions, chicken and tarragon and any other delicious filling you fancy.  Use a variety of different breads and cut your sandwiches into dainty shapes and sizes.

What a perfect way to enjoy an afternoon – especially if the sun is shining!

Chocolate Cake with Berries

Approx 8-10 servings

  • 3 rounded tablesp. cocoa powder
  • 200g caster sugar
  • 200g butter
  • 3 large eggs
  • 200g self-raising flour, sifted
  • 1 rounded teasp. baking powder
  • 50g of flaked almonds
  • 200ml cream
  • 100g raspberries
  • 100g strawberries

Icing:

  • 100g butter
  • 100g chocolate
  • 100g icing sugar
  • 3 tablesp milk

Preheat oven to 180°C(350°F) Gas Mark 4.  Line the bases of 2 x 20cm cake tins with greased greaseproof paper.  Mix the cocoa powder with 4 tablesp. boiling water and stir until smooth.  Place the sugar and butter in a bowl and beat until fluffy.  Then add the cocoa, eggs, flour and baking powder.  Mix well, then add in the nuts.  Divide the mixture between the tins and bake for 25 minutes until a skewer inserted into the centre comes out clean.  When cooked, remove from the oven and allow to cool before removing from the tins.

Place the icing ingredients in a bowl over some lightly simmering water.  Allow to melt, then stir to combine the ingredients. Allow to cool before using.   Meanwhile whip the cream to soft peaks.

To assemble the cake, remove the greaseproof paper from both sponges.  Spread the cream over one of the sponges, then sprinkle the fruit

on top.  Sandwich the second sponge on top and press down.  Pour the chocolate icing over the cake and leave to firm up before slicing.

Macadamia and Cranberry Cookies

The cookie dough freezes really well and can be cooked from frozen. See below.

Makes approx 50

  • 3 x 200g bars of white chocolate, chopped
  • 200g butter
  • 2 eggs
  • 100g light muscovado sugar
  • 175g golden caster sugar
  • 2 teasp. vanilla extract
  • 350g plain flour
  • 2 teasp. baking powder
  • 1 teasp. cinnamon
  • 100g dried cranberries
  • 100g macadamia nuts, chopped

Heat oven to 180°C (350°F) Gas Mark 4.

Melt 170g chocolate, then allow to cool while you beat together the butter, eggs, sugars and vanilla until creamy.  Then beat in the cooled chocolate. Stir in the flour, baking powder, cinnamon, cranberries and remaining chocolate and macadamia nuts.

Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking sheet, spacing them well apart.  Bake in batches for 12 minutes until pale golden, leave to harden for 1-2 minutes, then cool on a wire rack.

To freeze: open-freeze the raw cookie dough scoops on baking trays, when solid, pack them into a freezer container, interleaving the layers with baking parchment.  Bake from frozen for 15-20 mins.  They will keep for up to 3 months in the freezer.

Meringue Nests

  • 2 egg whites
  • 100g caster sugar
  • 250mls cream, whipped
  • 150g berries of your choice e.g. strawberries, raspberries, blueberries

Preheat your oven to 150°C (300°F), Gas Mark 2.  Line 2 baking sheets with baking parchment or else the meringues will stick.

Check that your bowl is really clean and has no trace of grease.  Add in the egg whites and whisk at full speed until stiff.  Add the sugar in spoonfuls.  Pipe or spoon on to the baking sheets in 1½-2 inch circles.  Place in the oven and cook for 10 minutes then turn the oven down to 100°C (225°F), Gas Mark ¼ and cook for an hour.

Remove from the oven and allow to cool before topping with a spoonful of whipped cream and fruit.

Source: http://eggs.ie/

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October 19th, 2010

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Apricot and Almond Cake with Oranges in Caramel


A delicious moist cake and easy to make

  • COMPLEXITY Medium
  • TIME 40 mins
  • SERVES 8 – 10
  • METHOD Bake

Ingredients

  • 225g (8 oz) butter
  • 225g (8 oz) sugar
  • Juice of 1 lemon
  • 75g (3 oz) ground almonds
  • 100g (4 oz) plain flour
  • 100g (4 oz)dried apricots, chopped in the food processor
  • 3 Quality Assured large eggs, beaten

To cook

Set oven 180°C (350°F) Gas Mark 4

Line a shallow 23cm cake tin with baking parchment.

Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds. Fold in the flour, apricots and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until firm to the touch.

Oranges in caramel

  • 4 large oranges, peeled and sliced
  • 4 tablesp. sugar
  • 125ml (¼ pint) water

Place the oranges in a flat dish, heat the sugar in a heavy pan, allow the sugar to brown add the water and boil until you have a caramel sauce. Pour it over the oranges. Serve with the cake.

Source: http://eggs.ie/

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Posted on:
August 4th, 2010

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