Tag Archives: west cork

Fried Breakfast Roll

The Cure To All Your Problems
The Cure To All Your Problems
Glorious Fried Breakfast Roll
Glorious Fried Breakfast Roll
Fried Irish Breakfast In A Roll
Fried Irish Breakfast In A Roll
Perfect Meaty Goodness
Perfect Meaty Goodness

Every Irish person is well familiar with the good old “Breakfast Roll”. This essentially squishes together most of the components of a Full Irish breakfast with some ketchup in a bread roll. Hardly rocket science you may think… But think again, this is the tastiest, most comforting and not remotely healthy breakfast sandwich you will ever have. This is the typical cure for a hangover, and many a Friday morning in college was started with such a breakfast.

My boyfriend often accuses me of being a health nut, and never seems quite as excited as I am about porridge, fruit salad etc for breakfast, so when we go away for the weekend we generally try and compromise, with one fresh and healthy breakfast, and one more indulgent “hey-its-the-weekend” breakfast. This was a good call a few weeks back after a particularly good night out in Schull, West Cork. With our bellies full we went for a walk along the water and soaked up the sun,  the refreshing breeze and visited the local Altar Wedge Tomb (as you do).

This is worth trying after a rough night out. Don’t scrimp on the ingredients though, cheap sausages and black pudding won’t cut the mustard. And ditch the awful sugary ketchup for some nice relish. Some fried cherry tomatoes and spring onions give it a nice little fresh sweetness too. We were stuck with tiny mini-ciabatta rolls which were far too narrow, try and find something wider so your roll doesn’t resemble the leaning tower of Pisa like mine did!

Getting Some Fresh Air in West Cork
Getting Some Fresh Air in West Cork
Getting Some Fresh Air
Enjoying The Weather
The Altar Wedge Tomb
The Altar Wedge Tomb

Ingredients (serves 2):

2 good bread rolls

3-4 sausages

6 slices Black pudding (Clonakilty Blackpudding is hands down the best)

2 eggs

1 bunch spring onions chopped

1 handful cherry plum tomatoes sliced

Tomato relish (I used Ballymaloe tomato relish but you can try my homemade tomato relish or my sweet apple relish if you want)

  1. Put a little oil in a frying pan on a medium-high heat and fry the sausages until golden and cooked through. Add the slice pudding to the pan and fry for a few minutes on each side. (Black pudding is actually boiled before it’s packaged, so you don’t have to worry about it being undercooked, as it’s already cooked through. You just want to heat it through properly and let it crispy on each side).
  2. Fry the spring onions and tomatoes until soft, the tomatoes should be nice and sweet and gooey. Finally fry the egg for a few minutes until cooked to your liking, I like a gooey yolk.
  3. Slice the rolls, and lightly toast under the grill on each side so they’re warmed through. Then slather generously with relish and start layering up your ingredients. I ended up slicing my cooked sausages length ways so they wouldn’t roll out. Enjoy!
Start Layering Up Breakfast Roll
Start Layering Up Breakfast Roll
Add Your Black Pudding
Add Your Black Pudding
Add Your Sausages and Eggs
Add Your Sausages and Eggs
This Is A Serious Balancing Act
This Is A Serious Balancing Act
Dig In!!!
Dig In!!!

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

Lime and Coriander Chili Mussels

Lime and Coriander Chili Mussles
Lime and Coriander Chili Mussels
My Tasty Flavoured Butter
My Tasty Flavoured Butter
The Stuff That Friday Nights Are Made Of
The Stuff That Friday Nights Are Made Of

Last weekend I took a day off and had a long weekend in Schull, West Cork. While the weather wasn’t the best (of course it would rain on the day I took off), we still had a great time chilling out, eating, reading and watching movies. On Friday night we decided to make the most of the great fish shop on the main street and buy a big bag of mussels. We often get them when we’re down there as the fish is so fresh and only has a short journey of a couple hundred yards from the pier to the main street.

She Makes It So Appealing!
She Makes It So Appealing!

Mussels are extremely quick and easy to make, but a lot of people avoid making them as they perceive them to be awkward to prepare which couldn’t be further from the truth. I made and blogged Moules Marinere last year from Schull, but this time I decided to give it an oriental twist to warm and cheer us up with fresh chilli, lime juice and coriander. It worked really well and took no time at all to make.

We had chips with our mussels and ate them with the seasoned chili, lime and coriander butter we cooked the mussels in. It make sounds a bit strange having butter on your chips, but honestly if you try this you won’t regret it… Plus it means you don’t have to make a separate sauce, and who can say no to one less job in the kitchen?

Tips:

  • You will have a good bit of butter left over- I used a teaspoon of mine the next day on a piece of pan fried seabass, you could also use it as a seasoning on a steak or chicken breast. You could also use it in sandwiches, or on baked potatoes etc.
  • You will also have liquid left over the mussel pot, this would be the perfect base for a fishy soup, stew or chowder. You can freeze this if you don’t need it straight away.
Delicious Fresh Mussles With A Twist
Delicious Fresh Mussels With A Twist

Ingredients (Serves 2):

1 kg Mussels

1 glass white wine

Juice of 1 1/2 limes

2 cloves garlic

2 tbsp olive oil

Potatoes sliced into fingers (as many as you think you’ll eat, about 4-5 large potatoes- I used Maris Piper but Roosters work well too)

Coriander Butter:

75g Butter

1 large handful chopped coriander

Zest of 2 limes

1 red chilli deseeded and finely chopped

Juice of 1/2 lime

1.. Put the chopped potatoes in a large oven proof dish and coat with the olive oil. Put them in an oven at 190C stirring/shaking every 10 minutes to ensure cooked evenly. These will take about 40-50 minutes.

2.Scrub mussels removing any dirt. If any are open at this point, throw them out. (If any are closed after cooking, throw them out too).

3. Throw about 25g of the coriander butter into a large deep pot and add the garlic and let it simmer for a minute or two. Add the wine and let the alcohol cook off for 2 minutes. Add the juice of 1 lime and add in the mussels, put the lid on the pot. Stir every 30 seconds with a ladle. These will take only 2-3 minutes to cook, they are done when all the shells are open.

4.  Serve the mussels in a bowl with a few ladles of the juices. Squeeze the remaining juice of 1/2 lime over the chips and serve with a spoon of the coriander butter (I know it sounds so wrong, but really it’s not!)

Wash Your Mussles
Wash Your Mussels
These Look Ready
These Look Ready
Your Fresh and Zesty Butter Ingredients
Your Fresh and Zesty Butter Ingredients
Your Chips Are Ready For The Oven
Your Chips Are Ready For The Oven
Butter On Chips... Feels So Wrong... Tastes So Right....
Butter On Chips… Feels So Wrong… Tastes So Right….

Bircher Muesli

My Favourite Way to Start The Day
My Favourite Way to Start The Day
Bircher Muesli
Bircher Muesli

I’ve said it many times, but breakfast really is my favourite meal of the day. I can never understand people who skip it or don’t wake up hungry for it. One of my favourite breakfasts in the summertime is Bircher Muesli (also called Swiss muesli).  I had it first in India a few years ago and have been hooked ever since. Bircher muesli is so easy and delicious, you can prepare it the night before and it’s ready for you in the morning. It’s packed with fibre, protein, good fats and vitamins… so don’t be surprised if you have a pep in your step!

You soak the oats, dried fruit and nuts in juice over night, and add grated apple, fresh fruit and yoghurt before you eat it the next morning. I always soak my oats in milk or water instead of juice as I don’t like mine too sugary, but traditionally apple juice is used. Also about 1/2 an apple per portion is usually used but I use a full apple in mine. If you don’t like cinnamon or mixed spice, just leave them out. When I first had it in India it was extremely decadent, as they stirred in thick coconut milk instead of yoghurt and it was delicious. I do this sometimes if I’m making it for others.

I made it recently for my parents on a trip down to West Cork. It was the perfect thing to set us up for the days as we walked around Barleycove beach. Give this a go and you will be addicted!

Barleycove Beach
Barleycove Beach
Barleycove Beach, West Cork
Barleycove Beach, West Cork
Fully Fueled For A Windy Walk
Fully Fuelled For A Windy Walk
Walking The Sand Dunes at Barleycove Beach, West Cork
Walking The Sand Dunes at Barleycove Beach, West Cork

 

 

 

Ingredients (serves 1):

1/2 cup of oats (jumbo rolled oats, progress oats don’t work great here)

1 tbsp mixed seeds/nuts

1 tbsp chopped dried fruit (I like apricots in this)

1/2 tsp cinnamon

1/2 tsp mixed spice

1 apple grated or sliced into matchsticks using a mandolin

1/2 cup apple juice/milk/water

1/2 cup greek yogurt (I always use Glenisk as it’s creamiest)

Handful raspberries (to serve)

1 banana chopped (to serve)

 

1. Mix together the oats, seeds/nuts, spices and dried fruit. Add in the juice/water or milk (whatever your preference) until all the oats are just coated and soft… not swimming as you don’t want it mushy.

2. The next morning add in the grated apple (you can do this the night before too if you’re time poor in the mornings), stir in the Greek yoghurt until all is coated nicely in yoghurt.

3. Serve with fresh berries and fruit. You can garnish with a drizzle of honey and flaked almonds if you have them to hand.

Soak Oats, Nuts and Dried Fruit in Juice, Milk or Water
Soak Oats, Nuts and Dried Fruit in Juice, Milk or Water
Add in Grated or Finely Sliced Apple
Add in Grated or Finely Sliced Apple

 

Mix Together
Mix Together
Stir in Greek Yoghurt
Stir in Greek Yoghurt
Serve With Fresh Fruit
Serve With Fresh Fruit

 

 

Wild Onion Pesto Pasta

My Wild Garlic Pesto Pasta
My Wild Onion Pesto Pasta
Wild Garlic Pesto
Wild Onion Pesto
Wild Garlic
Wild Onion

I went down to my parent’s place in West Cork for Easter and decided that I should make dinner one of the nights I was there. I had heard that Wild Onionwas now in season and as our place in West Cork is surrounded with the stuff I decided to make something using it. Despite our house being surrounded with it, we never actually ate it growing up. It was only after hearing others talking about cooking with it, that I decided to give it a go.

I decided to make Wild Onion Pesto and make a pasta dish with it, as this seemed the easiest think to do and added some smoked bacon lardons to the dish for a bit of extra flavour. I managed to get my hands on some fresh pasta from Iago’s in The English Market which made such a difference, but of course any pasta would do. I garnished with some chopped almonds leftover from the pesto and some flowers from the wild onion to make it look more time consuming than it was! I had only made a jar of pesto but still had about half a jar leftover which was surprisingly nice with eggs on toast the next morning, as well as in some sandwiches for lunch.

The pesto will last about a week in the fridge (cover the top of it with some olive oil to preserve), but you can easily freeze tupperware containers of it, so it’s worth making a larger batch and having a few tubs in the freezer for the coming months. If you don’t have access to Wild Onion, just use basil. Also you can use any nuts in the pesto that you like. This is a really easy dish that you can adjust as you wish. All parts of the Wild Onion plant are edible  so just wash well and do what you like with it, it would be lovely in salads and mashed potato dishes too. It’s growing everywhere in Cork and probably Ireland at the moment and is free, so go mad and give it a go!

A Delicious Dinner
A Delicious Dinner

Ingredients (Serves Four):

Wild Onion Pesto (to make one jar):

1 Large Bunch Wild Onion(about 2 large fist fulls)

100g almonds

60g parmesan cheese

Olive oil

Salt

Pasta:

Tagiatelle Pasta for 4 people (or whatever pasta you have)

200g Smoked Bacon Lardons

Salt

Olive Oil

2 tbsp Chopped Almonds

Wild Onion Flowers

1. Blitz up the almonds with a hand blender and add in enough olive oil to combine. Add in washed and chopped wild onion and blitz in. Stir in grated parmesan and give one last little bliz to ensure well combined. Season with a little salt.

2. Fry smoked bacon lardons in a hot frying pan. When the bacon is almost done you can pop the pasta into a pot of hot, salted water with a glug of olive oil.

3. When the pasta is done, drain it and throw back in the empty pot, spoon in about half a jar of pesto and the bacon lardons. Stir well to coat the pasta evenly.

4. Serve with some chopped almonds and garnish with the wild onion flowers. Enjoy!

All It Takes Are A Few Good Ingredients
All It Takes Are A Few Good Ingredients
Blend Into A Paste
Blend Into A Paste
Fry Up Your Smoked Bacon
Fry Up Your Smoked Bacon
Mix Ingredients Together Well
Mix Ingredients Together Well
Wild Garlic Pesto Pasta
Wild Onion Pesto Pasta
Easy and Delicious
Easy and Delicious

Grandad’s Dropscones (Pancakes)

Grandad's Dropscones
Grandad’s Dropscones

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 egg

1 cup milk

1 ½ cup flour (maybe more)

knob of melted butter

tbsp. sugar

pinch salt

 

For sauce:

About 150g-200g  blueberries

Knob of butter

200ml maple syrup

 

Thick, Custardy Batter
Thick, Custardy Batter
Blueberry Sauce
When the sauce bubbles, give the berries a smoosh and it’s ready!
O'Flynns are definitely the way to go!
O’Flynns are definitely the way to go!
bubbles
When the pancakes start to bubble, its time to flip them over!
Et Voila!
Et Voila!
  1. Mix together egg and milk in a large bowl. Add in melted butter, sugar and pinch of salt.
  2. 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.
  3. 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.
  4. 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.
  5. 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).

 Mizen Head

Horizon
Mizen Head, West Cork