Weekend Foodie: Two simple recipes for a delicious brunch
Di's spicy brunch was created with leftovers, with the addition of soft fried eggs.
Boiled bacon and cabbage is the ultimate traditional Irish treat.
- Generous knob of butter
- Good splash of olive oil
- 750g steamed potatoes, in chunks
- 150g boiled bacon, in small chunks (or more to taste if available)
- Pinch of chilli powder, to taste
- 1-2 tsp all-purpose seasoning, to taste
- Sea salt and freshly ground black pepper
- 150mls leftover parsley sauce (optional)
- 4 fresh free range eggs
- Sprigs of parsley for decoration
- Melt butter in a pan and add potatoes and ham. Cook over medium heat, turning occasionally.
- When the potatoes are starting to brown, add chilli powder and all-purpose seasoning. Stir through and continue cooking till potatoes are golden all over, turning occasionally. Season with salt and freshly ground black pepper.
- While potatoes are cooking, gently reheat the leftover parsley sauce if using in a non-stick pan.
- Heat a little extra olive oil in a large non-stick frying pan and fry eggs gently over medium heat until whites are firm and the yolks still soft.
- Stack the spud mix up on four warmed plates and pop the eggs on top. Drizzle over the hot parsley sauce.
- Decorate with sprigs of flat parsley and serve warmed buttered sourdough toast on the side.
- 1 tbsp butter, plus extra for dotting
- 1 tbsp soft brown sugar
- 4 ripe pears, cored and sliced
- Water as necessary
- 150g fresh strawberries, hulled and halved
- 6 tbsp granola of choice
- 1 tsp ground ginger
- Melt the butter with the sugar in a heavy bottomed non-stick skillet.
- Add pears and toss to coat in the mix.
- Add a splash of water, then cover and simmer till pears are beginning to tenderize.
- Add the strawberries and cook for a further few minutes till the fruit is soft.
- Keep an eye on it and add more butter or water if necessary. Don’t let it go dry.
- For the topping, mix granola with ground ginger in a bowl.
- Scatter the mix evenly over the pear and strawberries.
- Dot with a little butter and cook for a couple of minutes till butter has melted.
- Serve warm with natural yogurt.
This brunch or lunch dish doesn’t require an alcoholic drink with it – especially if you have places to go later or are still on the wagon for dry January. If you’ve got this far, well done! Go booze free and treat yourself to a bottle of Ballyhoura Apple Juice, made with homegrown fresh apples grown and pressed on the farm in County Limerick. This award-winning Irish apple juice has all the fresh, punchy crisp juiciness you’d expect from farm grown apples, with a lovely cloudy appearance. You can taste the difference in each sip and you won’t go back to mass produced apple juice after this!. Makes a great compliment for the spices of the spud stacks and savouriness of the bacon. A 750ml bottle comes in at €4.35, from most Supervalu stores.
Bacon joint 1.2kg: €6.99
Roosters 5kg: €7.49
Chilli powder 39g: 67c
All-purpose seasoning 105g: €3.50
Fresh parsley pack: €1.19
Total: €19.84
Pears (6 pieces): €2.49
Strawberries 350g: €4.49
Berry Granola 500g: €2.79
Total: €9.77
GRAND TOTAL: €29.61
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