Colcannon cakes with poached eggs
This dish would also be delicious served with a slice of baked ham or bacon if you have any left over. Alternatively, chop up the ham or bacon and add to the colcannon mixture before shaping into patties.
Ingredients: 450g potatoes; 40g butter; three scallions, finely chopped; sea salt and freshly cracked black pepper; 50g Savoy cabbage, shredded; a little plain flour, for dusting; olive oil, for frying; one tablespoon of white wine vinegar; four large eggs.
For the hollandaise sauce: Two teaspoons of white wine or tarragon vinegar; two large egg yolks; 100g unsalted butter and fresh watercress sprigs, to serve.
Method: Cook the potatoes in a covered pan of boiling salted water for 15 to 20 minutes until tender. Meanwhile, heat a knob of the butter and one tablespoon of water in a heavy-based pan with a lid over a high heat. When the butter has melted and formed an emulsion, add the scallions and cabbage with a pinch of salt. Cover, shake vigorously and cook over a high heat for one minute. Shake the pan again and cook for another minute, then season with pepper. Drain the potatoes and mash until smooth, then beat in the remaining butter. Fold in the cabbage mixture. Shape the mixture into four balls, dust with flour and press into neat patties. Heat a thin film of olive oil in a heavy-based frying pan and add the patties, then cook for three to four minutes on each side until golden brown.
To make the poached eggs, bring a large pan of water to the boil. Add the vinegar and season with salt and keep at a very gentle simmer. Break the eggs into the water and simmer for three to four minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper, trimming away any ragged edges.
To make the hollandaise sauce, place the vinegar and egg yolks in a food processor with a pinch of salt. Blend until just combined. Gently heat the butter in a heavy-based pan until melted and just beginning to foam. Turn on the food processor and with the motor running at medium speed; pour in the melted butter in a thin, steady stream through the feeder tube. Continue to blitz for another five seconds and pour back into the pan and stir in the scallions but do not return to the heat. Allow the heat from the pan to finish thickening the sauce as you stir it gently for another minute before serving. Season to taste with salt.
Serving suggestions: Place a colcannon cake on each warmed plate and place a poached egg on top of each one. Spoon over the hollandaise sauce and add a grinding of black pepper to serve.
Organic smoked salmon and cheese frittata
Ingredients: Eight organic eggs; two tablespoons of chives, chopped; one tablespoon of basil, chopped; salt and black pepper; one tablespoon of olive oil; 50g cream cheese, diced; 75g organic smoked salmon, thinly sliced and chopped; organic red onion slices to garnish; salad leaves and brown bread to serve.
Method: Set the grill to high. Whisk the eggs with the chives, basil and seasoning. Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan. Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top, add the smoked salmon pieces, press on salmon lightly. Place the pan under the hot grill to finish cooking for one to two minutes. Cool for two to three minutes and then loosen the edge with a spatula and slide onto a large plate. Cut into wedges and serve warm. Garnish with red onion slices. Serve with salad leaves and brown bread.
