My granddad made what we called dropscones every Sunday when we would visit his house. All my cousins, siblings, aunts, uncles, parents and I used to tuck into these delights with jam as he furiously created dropscone after dropscone to keep up with the demand! Dropscones are essentially thick, firm pancakes and although he never used recipes or measured anything (he was hardcore like that), these are as close to them as we will get.
I love these for brunch with the addition of blueberries. Sometimes I put the blueberries in the batter itself, but today we made a blueberry sauce instead. If blueberries aren’t your thing, feel free to use other berries instead. I randomly like to have a sausage or rasher with some relish on the side too at the weekends, but obviously you can eat them whatever way you want! For the best sausages, it has to be O’Flynn’s Gourmet Sausages in the English Market! We had these for a family brunch down in Schull and it set us up well for a day out at the Mizen Head, the most southerly tip of Ireland.
Ingredients (to make about 8 small dropscones- serves two):
1 cup milk
1 ½ cup flour (maybe more)
knob of melted butter
About 150g-200g blueberries
Knob of butter
200ml maple syrup
Mix together egg and milk in a large bowl. Add in melted butter, sugar and pinch of salt.
Sieve in flour (about 1 ½ cups) until you reach a custardy consistency. Don’t worry too much about measurements on this; you’re just trying to reach a thick batter.
Fry a ladle of batter in a little melted butter, when bubbles start to appear on the top of the pancake you can flip them over. Store in an oven heated to 100C to keep warm as you cook the others dropscones.
To make sauce simply melt a knob of butter in a small saucepan on a medium-high heat, add in a handful or two of blueberries. When the blueberries start to bubble and ooze purple juice add in about 200ml maple syrup and let it bubble away for a few minutes. Transfer to jug.
If I am going seriously all out for breakfast I like to fry a sausage from O’Flynns Gourmet Sausages in the English market to have on the side and serve with relish (Ballymaloe and do the best relishes).
On Sunday I went with my family to the Famers Market in Schull, West Cork, which is always a nice trip as there’s always a great atmosphere and even better food. The Gubbeen Cheese stall has to be my favourite and I quickly bought a big chunk of their soft goats cheese and cranberry roulade, and also a small wheel of their Gubbeen Oak Smoked Cheese (my personal favourite). I have been working my way through the cheese since then and last night decided to try it in a pasta dish, so below is the recipe I dreamt up. The oyster mushrooms and bacon really compliment the smokey cheese and the walnuts give a nice little bite!
Gubbeen Cheese has been a family favourite for years. We went on a tour of the Gubbeen dairy and smokehouse when we were small and the fascination has grown since then! There’s obviously a sense of pride that such a famous cheese comes from Cork, and it’s important to support our local producers, but more importantly it tastes amazing. Its a really good Irish cheese and you can get it almost anywhere, so I would definitely recommend giving it a try.
Ingredients (serves 2):
100g Gubbeen Oak Smoked Cheese grated
1 egg yolk
12 oyster mushrooms sliced
4 rashers (smoked or streaky would be best)
Bunch of scallions finely chopped
1 clove garlic finely chopped
Handful walnuts chopped
Pasta (I used spelt pasta but just use your favourite)
Salt & Pepper
Heat some oil in a pan on a medium flame, add the garlic and scallions. Cover the pan with a lid to sweat them to prevent them from going crispy.
Cut bacon into lengths (approx 1 inch by 1 cm in shape) and add to pan and let cook away for 5 minutes. Put your pasta into a saucepan filled with boiling water, some salt and oil and let to cook away.
When bacon is cooked, add the sliced mushrooms and walnuts and cover with lid to allow to sweat.
When pasta is cooked, drain and add to pan with the bacon and veg.
Mix the egg, cheese and milk and add to the pan- let it cook for about a minute or so (before the egg starts to cook!). Give it a good stir to make sure the pasta is coated evenly with your cheese sauce and the sauce is heated enough.
Remove from heat, season with salt and pepper and serve in deep bowls! Enjoy!
I am currently down in Schull, West Cork lazing around eating and drinking a few glasses of wine for the week. There is a pretty great posh fish and chip shop here on the pier called L’Escale where you get the days catch freshly served up to you. It’s yum. When we went we tried deep fried crab toes, monkfish and seafood lasagna and they were pretty tasty with a nice glass of white. Best of all you can sit out looking out over the pier as you eat.
I got into a bit of a fishy phase after this and got the notion to make moules mariniere that night. I bought my bag of mussels from town and went about making this really easy recipe. You should be able to get fresh mussels in any fish shop in any town. Mussels are actually pretty cheap and despite people having a mental block over cooking shellfish, this is quicker and easier than any piece of meat you might want to cook. I serve mine with tartar sauce to dip the chips into. The recipe was adapted from Trish Deseines book Nobody Does it Better, which I would highly recommend as a really easy guide to French cooking.
Ingredients (to serve two):
2 tbsp sunflower oil
1 garlic clove (finely chopped)
2 shallots (finely chopped)
1 handful of curley parsley (finely chopped)
1 ½ large glass white wine
3 rooster potatoes (other potatoes are fine if you can’t get these)
Sea Salt (I find Maldon sea salt flakes the best)
For tartar sauce:
4 tbsp mayonnaise
Juice of ½ lemon
2 tbsp capers (chopped)
1 tsp vinegar (white wine vinegar preferable)
The chips take the longest so put them on first. Heat the oven to 200C and cut the potatoes into fingers. Pat dry with kitchen paper and then throw into a baking dish and coat with some sunflower oil and salt. These will take about 30mins in total- while these are cooking prep for the mussels.
Wash the mussels with a scrubbing brush removing all little “hairs” etc. With mussels there are only two rules. Firstly if there are any open mussels prior to cooking- throw them out. Only cook ones that are closed. Secondly, they should all open when cooked. If any remain closed after cooking- throw them out.
Once the chips are cooked through (soft) then turn up the heat to about 220C (checking and turning regularly) so they crisp up a bit as the mussels cook.
To make the tartar sauce to accompany the chips simply mix together the mayonnaise, capers, vinegar and juice of half a lemon.
In a large deep pot heat the butter and oil, add shallots and garlic and let sweat with lid on. Add parsley, wine and black pepper and bring to the boil.
Throw in the mussels and let cook for a 3-4 minutes. They are cooked when they are open. Turn mussels in pot once or twice when cooking.
Serve in bowls or deep plates and ladle over the juices. Serve with chips and tartar sauce on the side.
This recipe is inspired by a recipe I came across from Catherine Fulvio’s cookbook (Catherine’s Family Kitchen) which I’ve made countless times and tinkered around with as a result of experimenting and using what’s in my press. My dad got me the cookbook for Christmas, and while there are loads of good recipes in it, I cook this one most often as it is quick, easy and seriously tasty. Perfect for when you come home from work and you want something comforting to eat. I’ve also made it for a few friends and they all seem to like it too!
It’s essentially a bowl of baked tomato, chorizo, veggie goodness (almost stew-like in consistency), but with an egg cracked over the top and grilled. This is best eaten with crusty bread and you have to break through the nice yokey egg to get to the tomato chorizo mix at the bottom- so yum. While Catherine Fulvio used passata and vegetable stock, I simply blitz up a small punnet of cherry tomatoes with basil and add in whatever veggie bits I have handy. I also add in a little crème fraiche for a smooth finish and some tomato pesto for a little punch (but this is totally optional). It’s a good dish to use up leftovers by adding whatever veggies are in the fridge but you can put in or take out whatever you want. In the past I have added chopped courgette, aubergine, chickpeas etc. Don’t be put off by its slightly “rustic” appearance… I promise it is delicious!
Ingredients (serves two):
2 – 4 eggs (depending how hungry you are)
2 handfuls of cherry tomatoes
Pinch cracked black pepper
Few sprigs of basil chopped
1 tbsp tomato pesto (optional)
2 tbsp creme fraiche
1 bunch scallions finely sliced
1 garlic clove chopped
1 handful spinach
1 red onion (finely chopped)
I garlic clove(finely chopped)
1 red pepper (chopped)
small handful spinach
2 finger lengths of chorizo (chopped)
Fry the chorizo in a large deep frying pan for a minute or two on a medium-high heat. Remove with a slotted spoon on to a plate.
Add the scallions and garlic to the chorizo oil that is left in the pan and cook for 2 minutes.
Blitz the tomatoes, basil, salt and pepper with a hand blender until you have a chunky sauce. Add this to the pan and cook for about 10 minutes until it has reduced a little.
Add in spinach and cook for another minute until just wilted. Add back in the cooked chorizo to the mix.
Transfer the mixture into two deep ovenproof bowls and make a well in the centre of each bowl. Crack an egg or two into the well in each bowl and throw under the grill fora few minutes to cook about 3-5 minutes depending how runny you like your yolk.
Remove and serve with crusty, toasted and buttered bread. If you have any leftover basil handy you can sprinkle it on top- if not, it doesn’t really matter.
This recipe is taken from The Stuffed Olive cookbook and ever so slightly adapted. If you haven’t been to The Stuffed Olive in Bantry, Co.Cork, you should go. It is the most amazing deli that makes all kinds of savoury and sweet things. The best being the goats cheese tarts, the salads, and of course the cakes… and they make a lot of great cakes. We love stopping there to stock up on food when we head down to Schull!
These scones are really easy to make and take about 12 minutes to bake, but are really yum and impressive looking. You can vary the ingredients to whatever your taste substituting whatever berries you want and leaving out the cinnamon if it isn’t to your taste. They’re great at tea time, but we ate ours for breakfast!
Ingredients (to make 10-12 scones):
350g self-raising flour
75g butter (room temperature)
50g caster sugar
Pinch of salt
small pinch cinnamon
Preheat oven to 220C/425F/Gas 7
Grease baking tray with butter
Sieve flour into big bowl with salt
Add in sugar and rub the butter into the flour/sugar mix with your fingers
Whisk the egg and buttermilk together. Make a well/hole in the centre of the bowl of the flour mix and pour in the buttermilk/egg mixture.
Hold the bowl steady and mix with circular movements from the centre to outside of bowl- this should only take a minute.
Add in blueberries, orange zest and small pinch of cinnamon. Don’t go overboard on the cinnamon as this is only to enhance the taste- not overpower it. Mix together and don’t worry if some of the blueberries get squished- they burst as they cook anyway.
Put the dough out onto a floured surface and pat it into a slab about 2.5cm thick.
Stamp out scone shapes with an upside-down glass (or scone cutter if you have one)
Gather trimmings and repeat until you have used it all.
Brush the top of these scones with some beaten egg and sprinkle with some caster sugar and the flaked almonds.
Bake for around 12- 15 minute or until golden brown on top.
These are great straight from the oven with some butter, jam and whipped cream if you have it!
This is my very first blog post! I plan on uploading easy recipes in each post, usually influenced from great places I’ve eaten in Ireland and abroad, in homes and in restaurants. I will take these dishes I have tasted and try to recreate them in an easier way!I have decided to start off this blog with unapologetic photos of food porn from the English Market in Cork, one of my favourite places where I have enjoyed going almost every week since I was small! I find that whether you are passionate about food or not, you can’t help but wander around here for an hour buying things you didn’t plan to and end up at home happily tucking in to your purchases!My favourite stalls for indulgences are The Real Olive company, The Sandwich Stall, The Chocolate Shop (obviously) and O’Flynn Sausages. But you can get great ingredients for any recipes at SuperFruits, Kay O’Connells Fish Shop, Tom Durcan Meats and many more! This place is a must visit for anyone interested in food!