Planning a late Christmas dinner? Get in a bit of brunch, after opening all your pressies, to keep you full until the main event
- 1. Pre-heat the oven to 180oC. Crumble the Clonakilty veggie pudding into small pieces, place on a baking tray and into the pre-heated oven for ten minutes.
- 2. Clean any grit off the mushrooms using a soft brush, then chop them up roughly. Place a large fry pan over a medium heat and melt the butter and olive oil. Then toss in the mushrooms, season with sea salt and freshly ground black pepper, and add the juice of ½ lemon. Turn up the heat and cook for three minutes. Sprinkle the fresh thyme over the mushrooms and continue to cook for a further minute.
- 3. Meanwhile poach the eggs in a saucepan filled with boiling salted water, for just four minutes.
- 4. Toast the sourdough bread. Once the bread has toasted place them on two plates, and divide the cooked mushrooms between the two slices of toast. Place the runny poached eggs on top and sprinkle the roast Clonakilty veggie pudding over. Season with sea salt and freshly ground black pepper.
The cookbook features a carefully curated selection of recipes which have been created by some of Ireland’s leading chefs, food writers and home cooks including Clodagh McKenna, Adrian Martin, Joe Shannon, Lily Higgins and Gastro Gays.
- 1. Slice the chorizo and gently fry in a large frying pan with 1tsp of olive oil until it starts to release its own oils.
- 2. Add the chopped onion and fry gently for five minutes.
- 3. Add in the sliced pepper garlic and spices and fry for two minutes.
- 4. Now add in the Clonakilty Blackpudding and fry for a further five minutes.
- 5. Add in the tins of tomatoes and 1 tbsp of tomato puree, season with salt and pepper and simmer for 10 minutes.
- 6. Make four little wells in the mixture and break an egg into each one.
- 7. Cover your frying pan and allow to simmer for five minutes. Sprinkle the crumbled feta on top and serve.
This recipe is also from ‘The Black and White Cookbook’.
- Heat 1/2 tbsp oil in a large, non-stick frying pan.
- Cook the onion for 8-10 mins over a low heat until soft. Add the potatoes and sausagemeat, turn the heat up to medium and brown everything for five to six minutes. Scatter the kale over and wilt for two minutes, then stir in the sage, parsley and Worcester sauce
- Pour in the remaining oil and push the hash to one side of the pan to make room for the eggs. Crack the eggs in and fry to your liking.
- Divide the hash between two bowls and top with a fried egg and your sauce.
- If you want to impress guests go for poached eggs and a good lashing of Hollandaise!