Tag Archives: Irish food

Spring Onion and Chive Potato Cakes with Smoked Salmon

Smoked Salmon With Spring Onion and Chive Potato Cakes
Smoked Salmon With Spring Onion and Chive Potato Cakes
Delicious Smoked Salmon and Potato Cakes
Delicious Smoked Salmon and Potato Cakes

I recently had the pleasure of taking a trip to the G Hotel in Galway which is an absolutely stunning hotel where we were pampered with all sorts of culinary delights, delicious cocktails and the most amazing spa treatments. The hotel was designed by Irish milliner Philip Treacy and the whole hotel is designed in the most unique and stunning way. If you have the chance to splash out for a night in Galway, this is the place to stay. While there I had a delicious breakfast one morning of potato cakes with creme fraiche and local smoked salmon. It was the perfect weekend breakfast and when I came back I decided to make it for dinner one evening.

I added spring onions and chives to my potato cakes to give it some lovely flavour, and really once you have made the potato cakes, there’s not much else to do but mix up some creme fraiche sauce which takes a matter of seconds and drape some delicious smoked salmon over the top. This is the kind of meal that you can happily eat at any time of day, perfect for breakfast, lunch or dinner.

The potato cakes really are quite easy to make, once the potato are boiled it is just a case of mashing them up and adding in the seasoning. I did my usual trick and made a batch of them and froze the rest which would be perfect sides for a few quick meals in the coming weeks. I hope you give these a go, they are really delicious and well worth the effort.

Ingredients (Serves 5-6)

Smoked Salmon (around 60g-80g per person)

Wedges of lemon to serve

Potato Cakes:

1 kg floury Irish potatoes

75-100g butter

1 bunch scallions (sliced) sautéed until soft

1 bunch chives chopped

Pinch salt & pepper

Creme Fraiche:

200g creme fraiche (Glenisk is the best)

1 heaped tbsp finely chopped chives

pinch salt

  1. Pop your potatoes into a pot full of boiling water with a heaped teaspoon of salt. Bring to the boil and then bring the heat down to a medium low heat and let them boil away for about15-20 minutes depending on size. Put a skewer through the potatoes to test (don’t be tempted to skewer all your potatoes too early or they might go soggy… You want floury and light potatoes)
  2. When cooked, peel the potatoes and pop into a large bowl with the butter and start mashing. You can use more or less of the butter depending on the texture of the mash, you want it soft. Add in the cooked scallions, chives, salt and pepper. Mash until combined, but don’t over mash as the potatoes will get starchy.
  3. Portion the mash out into equal amounts and squish into disc shapes with you hands. Bake in an oven with a little oil on a baking tray for about 20 minutes at 200C. Alternatively you can fry on a medium heat with a little butter or oil for a few minutes either side, you only want these golden in colour. Make sure to oil the pan well as you don’t want the potato sticking to the pan. (I prefer them baked rather than fried).
  4. Mix together all creme fraiche ingredients in a little bowl.
  5. Dollop the creme fraiche on top of the potato cakes and drape the smoked salmon over the whole lot. Serve with a lemon wedge on the side or squeeze a little lemon juice on top of the salmon.
Spring Onion and Chive Potato Cakes
Spring Onion and Chive Potato Cakes
Fry Potato Cakes Until Golden
Fry Potato Cakes Until Golden
Heap With Chive Creme Fraiche
Heap With Chive Creme Fraiche
Smoked Salmon and Herb Potato Cakes
Smoked Salmon and Herb Potato Cakes

Fruity Ricotta and Honey Toast

Fruity Ricotta Honey Toast
Fruity Ricotta Honey Toast
A Delicious Quick Breakfast
A Delicious Quick Breakfast

It seems every time I put up a post on a breakfast dish, I harp on about how much I love breakfast etc. Instead in this post I will harp on about how much I love West Cork. I took some time off last week to go home, chill out, meet friends and of course… Eat good food! Every time I arrive at my parent’s home in West Cork, I instantly feel relaxed. Of course it helps that I have no internet coverage, our house is in the middle of a load of fields. Every morning when I wake up before breakfast, I like to pick some bright flowers of all colours and varieties that grow around our house to brighten up the kitchen table. Our house is surrounded by trees and when you look out the window as you drink your tea, or sit in the garden, reading your book, you can watch all the little rabbits emerge from their burren and hop along our garden. How could you not chill out here, right?

Add to this mix that West Cork has the best food produce in the country (sorry, I know I’m probably biased, but it’s true). So when we head down we either stop in Supervalu in Clonakilty (which is really just like an indoor version of the English Market that sells the most delicious artisan and local foods that were produced honestly) and when we’re down there we stock up on local meat, fish, veg, and pick up sweet treats and cheesy delights at the local farmers markets. That’s before even mentioning the batches of food we make when picking Wild Garlic when it’s in season, or the blackberries that grow wild on all the hedgerows.

Wild Montbretia Growing Along Our House
Wild Montbretia Growing Along Our House
These Beautiful Fuchsia Are The West Cork Symbol
These Beautiful Fuchsia Are The West Cork Symbol
Wild Thistle
Wild Thistle
I Think This Bright Yellow Bush That Grows By Our House is Ragwort
I Think This Bright Yellow Bush That Grows By Our House is Ragwort
And I Have No Idea What This Is, But I Think It's Quite Pretty!
And I Have No Idea What This Is, But I Think It’s Quite Pretty!

All of this leaves me craving my trips to West Cork so I can leave well rested and well fed as usual. The last time I was down, I decided to make an easy and delicious breakfast that used some of Cork’s best ingredients. You can easily replicate this with whatever food you have local to you, and the best part is that this takes pretty much no time or effort, but tastes amazing.

You Can Use Any Soft Fruit On This Ricotta Toast
You Can Use Any Soft Fruit On This Ricotta Toast

Ingredients (Serves 2):

4 Slices of good quality bread (I used Arbutus Bakery’s Medieval bread- a fruit and nut spelt bread)

1 tub ricotta cheese (I used Toonsbridge Dairy buffalo ricotta)

2 tsp runny honey (try Youghal honey… amazing!)

4 figs/ apricots or other soft fruits

  1. Toast your bread until just crisp and generously smear with ricotta.
  2. Slice your fruit and lay it on top of your toast. Then drizzle with some honey.
  3. Yes that is it, it really is that fuss-free!
A Perfect Way To Start The Weekend
A Perfect Way To Start The Weekend

Cake Cafe Supper Club

The Cake Cafe Supper Club
The Cake Cafe Supper Club
Cake Cafe Supper Club Menu
Cake Cafe Supper Club Menu
Too Pretty To Eat!
Too Pretty To Eat!
Chilling Out With A Glass of Wine
Chilling Out With A Glass of Wine

On Wednesday night I went along to Cake Cafe’s supper club organised by the head chef in the Cake Cafe, Ray O’Neill. While I have a borderline obsession with Cake Cafe, I unfortunately missed the first supper club he ran last month (I was down in Arbutus learning to make bread!) but when I heard about this one, I put my name down straight away and invited my two lovely house mates. The food, while keeping the ethos of using local and artisan food suppliers that Cake Cafe is renowned for, definitely had a different twist for the evening and you could tell a lot of love went into making this menu. The dishes were so beautifully but unpretentiously presented… really imaginative.

Enjoying My Basil and Elderflower Fizz Cocktail!
Enjoying My Basil and Elderflower Fizz Cocktail!

We arrived in the Cake Cafe and were greeted with a cocktail of prosecco and elderflower cordial that they had infused with basil for over a week. After a busy day in work there was nothing better than sitting down outside in the sun and sipping away on some fruity bubbles to fully switch off. That’s one of the many nice things about Cake Cafe, despite being located in Dublin city centre, you really feel switched off from everything when you get there. It’s like a little zen hideaway! Thankfully we weren’t waiting long before being called in to take our seats and get started on our four course meal. We started with a complimentary course of blinis with Goatsbridge caviar and dill creme fraiche, which were delicious.

Goatsbridge Caviar and Dill Creme Fraiche Blinis
Goatsbridge Caviar and Dill Creme Fraiche Blinis

We then moved on to our starter of a little fig, Durrus cheese, bacon and rocket pesto tart. That was definitely my favourite course, in fact just writing about it is making my crave another! I’m a big fan of all the West Cork cheeses, but this combination of all four ingredients was completely mouth watering. Throughout the whole night we had some delicious new flavour combinations that worked really well together, and you can tell a lot of thought went into the menu.

Fig and Durrus Cheese Tart with Bacon and Rocket Pesto
Fig and Durrus Cheese Tart with Bacon and Rocket Pesto
Goatsbridge Smoked Trout, Pickled Golden Beetroot, Organic Salad with Shaved Fennel and Herb Yoghurt
Goatsbridge Smoked Trout, Pickled Golden Beetroot, Organic Salad with Shaved Fennel and Herb Yoghurt

Our second course was Goatsbridge Smoked Trout with pickled golden beetroot, salad and herb yoghurt. I really must find out where to get the Goatsbridge smoked trout, I’ve heard a lot about them but haven’t seen their stuff sold anywhere. This was delicious and light and bursting with smoky goodness! Despite being already well fed by the time our main course came, we all had a few slices of their soft and crusty bread for good measure. Even the butter was handmade and scattered with some salt flakes. It was all the little touches during the night that made it such a special experience.

For main we had rabbit and pancetta hotpot which was delicious. I love rabbit, but you often don’t see it served in many places, so it was a nice surprise on the menu. To finish off we had a slice of mango and lime sponge with cream which we ate in happy, sleepy silence! The whole experience was great, and the three of us have already decided we will go to the next one, when it’s announced. It was a fantastic night, and I would recommend checking out the next one. I’m already excitedly imagining what will be on the next menu!

Homemade Carraway Seed Bread Bun
Homemade Carraway Seed Bread Bun
Rabbit and Pancetta Hotpot
Rabbit and Pancetta Hotpot
Mango and Lime Slice with Chantilly Cream
Mango and Lime Slice with Chantilly Cream