Catherine Fulvio Ballyknocken Cookery School Potato Cakes with Smoked Salmon and Crème Fraiche (Serves 4-6) 1kg potatoes, roosters Salt & pepper 100ml crème fraiche (may need more if mixture is too dense as it depends on the potatoes available each season) 1 heaped tsp Dijon mustard 3 egg yolks 3 tbsp spring onions, finely sliced 4 tbsp flour to bind, plus extra to roll Butter & sunflower oil, for frying To serve Thinly sliced Irish smoked salmon Crème fraiche Chives, finely chopped Zest of lemon Juice of lemon, to taste Black pepper 1. Cook the potatoes in a pan of boiling salted water until tender, drain well and mash with a potato ricer. Add the crème fraiche, egg yolks, mustard, salt and pepper and mix well. 2. Add the 4 tbsp flour to bring the potatoes to kneading texture. 3. Sprinkle additional flour on the work surface. Place the dough on top and roll to about 5cm high. Cut into shapes with a 10cm scone cutter
4. In a frying pan, melt the butter and add the sunflower oil and fry the cakes gently on both sides until golden brown. 5. To serve, mix the sour cream, chives, lemon zest, pepper and lemon juice to taste. Place a dollop on top of each potato cake, followed by the smoked salmon or smoked trout. Garnish with chives.
Catherine Fulvio, Ballyknocken Cookery School Baked Spinach Eggs (Serves 4) 2 onions, finely chopped 1 tbsp olive oil ½ tsp chopped thyme ½ tsp Dijon mustard 200g baby spinach leaves Salt and freshly ground black pepper 2 tbsp cream 4 round crisp bread rolls 4 slices smoked salmon 1 lemon, juice and zest 4 eggs 1. Preheat the oven to 180C/Fan160C/Gas 4. 2. Heat a pan with olive oil, sauté the onion until softened, add the thyme. 3. Add the mustard, cream and the spinach and allow to wilt. Season with salt and freshly ground black pepper to taste. 4. Slice the top from the bread rolls, spread with a little butter and reserve. Scoop out the inside. 5. Divide the spinach mixture into the 4 bread rolls. 6. Add a slice of smoked salmon, sprinkle with a little lemon juice and zest. 7. Break an egg into the bread roll and replace the top. Wrap in foil and bake for about 15 minutes. 8. Remove from the oven, allow to stand for about 5 minutes before removing the foil. 9. Serve immediately.
Gill Good, Glebe Country House Ballinadee Brown Bread 14ozs Howards Brown Flour 2 ozs Plain White Flour 1 oz Wheat Germ 1 oz Oat Bran 1 oz Linseeds 1 tsp Salt, Sugar & Bread Soda 1 pt Buttermilk 1 egg Dash of olive oil Sesame Seeds for decoration 1. Mix the wet ingredients into the dry and pour into a greased 2 lb Loaf tin. 2. Bake 1 hour approx at 180 C.
Gill Good, Glebe Country House Ballinadee White Bread 1 lb Flour 1 tsp Salt, Sugar, Bread Soda 4 ozs Sultanas ¾ pt Buttermilk, 1 egg Dash of Olive Oil 1. Mix wet ingredients together and into dry ingredients. 2. Bake 1 hour approx at 180 C.
Gill Good, Glebe Country House Glebe House Flapjacks 6ozs Dates 6 ozs Apricots 3 tbsp Apple Concentrate A few drops of vanilla essence A few drops of orange oil 5 ozs of olive oil 5 ozs boiling water 10 opzs Porridge Oats 1 oz toasted Sunflower Seeds 1. Chop dates and apricots and mix with other wet ingredients 2. Pour into oats and mix. 3. Press into swissroll tin and sprinkle with seeds. 4. Bake 20 mins at 180 C.
Gill Good, Glebe Country House Cheese & Rosemary Shortbread 14 ozs flour Pinch of Pepper Pinch of dry mustard 2 tblsp Chopped Rosemary 2 ozs corn flour 8ozs Butter 4 ozs Strong Cheese 2 tblsp Crème Fraise 1. Mix Flour, Pepper, Mustard, Rosemary, Corn flour, together. 2. Add chopped butter and mix until breadcrumb consistency. 3. Add cheese and crème fraiche until it comes together. 4. Roll out and cut into biscuits. 5. Place on baking tray and prick with fork. 6. Sprinkle with sea salt and bake for 20 mins at 180 C.
Gill Good, Glebe Country House Tea Brack 2 lbs fruit (mixture of Sultana, cherry, Apricot, Crystallised Ginger, Mixed Peel etc) 16ozs tea (Earl Grey, Jasmine) Vanilla Essence 12 ozs Brown Sugar 1.2 lbs Flour 1 tsp Bread Soda 2 eggs. 1. Soak fruit and sugar in tea overnight 2. Beat in eggs, flour, and Bread soda. 3. Bake in 2 X 2 lb tins for 1 hr at 180 C. Or until a skewer comes out clean.
Joy Keppel, Keppel s Farmhouse Scrambled Egg with Smoked Irish Salmon 2-3 fl. ozs full fat milk (approx. 2 tablesps per egg) 2 or 3 free range eggs (1 duck egg + 2 hen eggs for a large serving) A couple of grings of black pepper A good knob of butter To serve 1 1/2-2 ozs Smoked Irish Salmon Sautéed Mushrooms Pan Fried Tomato 2 Slices bread, toasted, buttered and crusts removed - 1 slice cut into triangles Fresh herbs (fennel is particularly good with fish) 1. In a large mixing bowl whisk eggs, milk, butter and pepper together until well combined. 2. Transfer to heavy bottom pan over medium heat and stir continuously until a firm, but not hard, consistency is reached - usually a few minutes. 3. On a warmed plate arrange toast (full slice in centre and triangles outside) 4. Spoon scrambled egg on centre of toast and arrange smoked salmon on one side. 5. Add mushrooms, tomato and some herbs for garnish. 6. ENJOY.
Martina Sammon, The Garden Gates French Toast 2 free range eggs 4 tablespoons of milk or cream 2 thick of slices of a dense home-made bread (white or brown). Half a teaspoon of ground cinnamon. A light oil or butter to fry Salt to taste Garnish Garnish with icing sugar/maple syrup or Irish Honey 1. Whip eggs, milk/cream and salt 2. Pour on to a plate and dip both sides of the bread. 3. Sprinkle with the cinnamon. 4. Melt butter or oil on a pan big enough to hold the two slices 5. Fry the bread over a medium to hot heat until cooked on both sides 6. Serve warm with a sprinkle of icing sugar or Maple syrup or some Irish honey.