Posted in What's for Dinner Mom?

How do you like your eggs?

So for Easter I would hope of course that you will indulge in a chocolate Easter egg but other than that how do you like to eat yours?  Aren’t they just the greatest food to have on standby, I mean who could say no to an omelette especially if it’s crammed full of crispy bacon, juicy onions maybe even some chilli flakes and for ultimate comfort some oozingly melting cheese?!

Here’s 3 new and interesting ways to serve your eggs – just look for the Bord Bía Quality Assurance Mark when you’re buying them.  Images and recipes below are all from Bord Bía.

Poached Eggs & Home Fries

Poached Eggs & Home Fries

Poached Eggs & Home Fries
Serves 4
1 tablesp. olive oil
4 bacon rashers, trimmed and chopped
1 small onion, diced
4-6 cooked potatoes, diced
2-3 scallions, chopped
1 tablesp. grain mustard
Dash of wine vinegar
A little salt and black pepper
4 Bord Bia Quality Assured eggs

Lightly oil a large pan. Sauté the bacon and onion for 1-2 minutes. Then add the potatoes and scallions and continue to cook for a few minutes until the potatoes are warmed through and are beginning to brown. Stir in the mustard and vinegar and season to taste – keep warm.
To Poach the Eggs: Bring a large pan of water to simmer. Season the water with salt and a dash of vinegar. Break the eggs, one at a time, onto a saucer then slide gently into the water. Cover the pan and continue to simmer for 2-3 minutes or until the eggs are cooked to your liking.
Divide the potato mixture onto four plates. Lift the eggs with a slotted spoon from the water and drain well. Place the poached eggs on top of the potato mixture. Sprinkle with black pepper. Serve with mixed leaves or a vegetable of your choice.

Smokey Paprika Chicken with Rice and Eggs

Smokey Paprika Chicken with Rice and Eggs

Smokey Paprika Chicken with Rice and Egg
Serves 4
2-3 Bord Bia Quality Assured chicken breasts (approx. 300g)
1 heaped teasp. of smoked paprika
2 cloves garlic, peeled and chopped
4cm piece of ginger, peeled and grated
Juice of 1 lemon
2 tablesp. olive oil
Salt and freshly ground black pepper
2 bay leaves
500ml water
200g basmati rice, rinsed in cold water and drained
4 Bord Bia Quality Assured eggs
100g frozen peas
40g butter
1 onion, finely chopped
1 heaped tablesp. medium curry powder
3 tablesp. cream
3 tablesp. chopped fresh parsley
Marinade: Place the chicken in a dish with the paprika, garlic, ginger, half the lemon juice and a tablespoon of oil. Toss to coat, cover and put in the fridge for 30 minutes to marinate.
To cook the chicken: Remove the chicken from the fridge and place in a large frying pan with a lid. Pour over 500ml water, add the bay leaves and a little salt. Bring the water to a gentle simmer, cover and cook the chicken for 15 minutes until it is done. Remove the chicken from the pan and set aside. Discard the bay leaves but reserve the cooking liquor to cook the rice.
To cook the rice: Stir the rice into the reserved cooking liquor in the frying pan. Cover with the lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes. By this time it should have absorbed all the cooking liquor.
To cook the eggs: Put the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 3-6 minutes depending on how you want your eggs cooked – soft boiled or hard boiled. Remove from the saucepan and put into a bowl of cold water, then when cold enough to handle peel and set aside.
Meanwhile, melt the butter with the remaining oil in a small pan and cook the onion over a low heat for five minutes until well softened, stirring occasionally. Then add the curry powder and cook for another three minutes, stirring constantly. Add this mixture to the cooked rice and stir to combine. Then stir through the peas, cream, parsley and a few twists of ground black pepper.
Tear the chicken into chunky pieces and add these to the pan along with the reserved lemon juice. Stir gently to combine. Return to pan to a medium heat and cook for 1-2 minutes. Taste for seasoning then cut the eggs into halves and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs and chicken are warm, then serve.

Baked Frittata with Roasted Vegetables
Baked Frittata with Roasted Vegetables

Baked Frittata with Roasted Vegetables
Serves: 4-6
1 medium red pepper, cut into 3cm pieces
1 medium yellow pepper, cut into 3cm pieces
1 small aubergine, cut into 3cm pieces
1 medium onion, cut into wedges, roughly 6/8 from each onion
1 courgette, cut into 3cm pieces
1 medium potato, peeled and cut into 3cm cubes
2 garlic cloves, peeled and chopped
1 tablespoon rapeseed oil
Salt and freshly ground black pepper
8 Bord Bia Quality Assured eggs
100mls milk
50g good quality hard cheese, grated
Handful of fresh parsley, chopped
To serve: Green salad and crusty bread
Preheat oven to Gas Mark 6, 200°C (400˚F).
Place the prepared peppers, aubergine, onion, courgette, potato and garlic in a bowl and mix with a tablespoon oil. Season with a little salt and black pepper and then spread in a single layer in a roasting tray and roast for 15-20 minutes.
Line an oven proof baking dish (6cm deep, 20cm x 20cm), with baking parchment.
Transfer the vegetables to the prepared dish. Reduce oven to Gas Mark 4, 180°C (350˚F). Whisk the eggs and milk together in a jug. Add ⅔ of the cheese and the parsley. Season with a little salt and black pepper then pour the egg mixture over the vegetables.   Shake the dish gently to allow the egg to spread to the base, sprinkle over the remaining cheese.
Bake the frittata for 20 minutes or until top is golden and the centre is set. Let it rest for a couple of minutes before cutting into squares and serving with some salad and crusty bread.

Happy Easter!
‘Til next time, Sheila

 

Posted in What's for Dinner Mom?

Easter Eggs

What could be more perfect at Easter time than a basket of magnificent duck eggs.  I was fortunate to be gifted these beauties by fellow food writer/blogger Mona Wise on the occasion of the ‘Gimme the Recipe‘ book launch last week at The Mill Restaurant, Blarney.
Duck Eggs in basket
The first use that sprang to mind was baking and bake I will with what now remains but as I browsed the first edition of Irish Country Living Magazine I knew I just had to try Catherine Fulvio’s unceremoniously named Potato and Egg Salad.  This is no ordinary potato and egg salad, neither is it an M&S potato and egg salad, this is a Creamy Dill Dressed Duck Egg & Potato Salad.
Duck Egg & Potato Salad Platter
Even if you’re not overly fond of eggs I would encourage you to try the dill dressing smothered onto baby potatoes and salad leaves.  The dressing alone is delicious and would also be great poured over a baked potato served with a juicy steak or burger.
Dill Dressing before mixingDill Dressing and DillDill Dressing 2
What struck me most about the duck eggs was their vibrant golden colour which has you anticipating richness before you even get to taste.
Duck Egg and potato saladDill Dressed Duck Egg & Potato Salad
I don’t think it’s long before we will see a return to the simple entertaining teas of old where quartered tomatoes were served to guests with slices of hard-boiled eggs and a rustic spring onion and potato salad on top of some butterleaf lettuce leaves.  Simple, quality ingredients, served without fuss and accompanied by lashings of hot tea with thickly sliced homemade brown bread and butter.  This time round though lets jizz them up a notch with a dash of creamy dill dressing and a smattering of toasted hazelnuts a la Catherine Fulvio.
Creamy Dill Dressing
You will need:
Small handful / few sprigs dill
3 tbsp sour cream
6 tbsp mayonnaise
1 tbsp red wine vinegar (Catherine’s recipe uses Sherry vinegar if you have it!)
Method:
Finely chop the dill and set aside.
Dollop the sour cream and mayonnaise into a jar or a jug and pour in the red wine vinegar.
Sprinkle the dill on top and either cover with a lid and shake well to mix or use a small whisk or fork to combine well.

Potato and Egg Salad
You will need:
1 kg baby potatoes
5 eggs
Mixture of leaves e.g. rocket, baby spinach, watercress
1 tbsp olive or rapeseed oil
2 tbsp hazelnuts
Dill and Chives to garnish
Method:
To toast the hazelnuts place them on a baking tray and cook in a hot oven until browning – 5 minutes or so – place in a tea-towel while still warm and rub vigorously to get most of the skins off.
Boil the potatoes in a saucepan of water until tender, then drain and allow to cool slightly before cutting in half then place in a bowl and pour over the dill dressing, mixing thoroughly to cover the potatoes.
Hard-boil the eggs in a saucepan of water –  brought to the boil then simmered for 4-7 minutes depending on how firm you want the yolks.
Once cooked, run the saucepan of boiled eggs under the cold tap to lower the temperature of the eggs.
Gently tap the still warm eggs to crack the shells and then peel them off.  Cut each egg into 4 wedges.
Arrange the salad leaves on a large platter, drizzling over the oil and mixing it through.
Scatter the potatoes over the leaves and then arrange the egg wedges on top.
Garnish with roughly chopped hazelnuts, finely chopped chives and dill.
Enjoy.
Til next time, Sheila.