Recipes

Jacinta Bailie’s Full Irish Breakfast with Potato Cakes and Scones

Featured on Episode 5 of Tastes Like Home with Catherine Fulvio on RTÉ One

Serves 4 (Based on 2 items per person)

breakfast

Ingredients

 

Full Irish Breakfast

8 sausages

8 bacon slices

8 portobello mushrooms

8 eggs

1 black pudding

1 white pudding

2 vines of cherry tomatoes

35ml milk (full cream)

knob of butter

pinch of oregano

salt and pepper to season

knob of butter for the mushrooms

 

Potato Cakes

700g potatoes

30g butter

3 egg yolks

1 tbsp chopped chives

1 tbsp chopped parsley

sunflower oil & butter for frying

salt & pepper

2 tbsp of milk for mixing (it may need a little more if mixture too dense, it depends on the potatoes used)

 

Scones

450g plain white flour

25g caster sugar

85g butter

2 eggs

200ml milk

1 1/2 tsp baking powder

2 inch scone cutter (I prefer them small)

pinch of salt

 

For fruit scones add 60g Raisins

 

For cherry & walnut scones add 30g Glace Cherries and 30g Chopped Walnuts

 

 

Method

 

Portobello mushrooms

  1. Clean and remove the stem from each mushroom, place in an oven proof dish or baking tray with the underside facing up
  2. Place a small piece of butter into each and season with salt, pepper and thyme.
  3. Cook in the oven Gas Mark 4, 180°C (350°F) for 15 minutes.

 

Tomatoes

  1. Keep on the vine, and place the vines directly into an oven proof dish or baking tray and drizzle with some olive oil, sprinkle with salt, pepper and oregano.
  2. Cook at Gas Mark 4, 180°C (350°F) for 10 – 15 minutes until cooked

 

Sausages

  1. Place sausages in an oven proof dish or baking tray and oven cook at Gas Mark 4, 180°C (350°F) for 20 minutes turning occasionally, until they get a nice golden brown colour.

 

Black & White pudding

  1. Cut each pudding into slices and place slices in a oven proof dish or baking tray and oven cook at Gas Mark 4, 180°C (350°F) for 10 minutes turning occasionally, until cooked

 

 

Bacon

  1. Place the bacon into in a oven proof dish or baking tray at Gas Mark 4, 180°C (350°F) for 10 minutes turning occasionally, until they become crispy

 

Scrambled eggs

  1. Lightly whisk the eggs, milk and a pinch of salt together until all the ingredients are just combined.
  2. In a frying pan, melt 85gm of butter don’t allow the butter to brown as it discolour the eggs.
  3. Pour in the beaten mixture, let it sit, without stirring, for 20 seconds.
  4. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
  5. Let it sit for another 10 seconds then stir and fold again, repeat until the eggs are softly set & slightly runny in places.
  6. Remove from the heat and leave for a few seconds to finish cooking.

 

 

Potato Cakes

  1. Cook the potatoes in a pan of boiling salted water until tender, drain well and sieve into a bowl.
  2. Add the milk, butter, egg yolks, salt & pepper and mix well.
  3. Sprinkle some flour on the counter to prevent sticking and empty the mix out of the pan onto the counter,
  4. Shape and roughly flatten the mixture to about 1 inch in height, then using a scone cutter cut out evenly shaped potato cakes from the mixture, re folding and re-flattening the mix as you need making sure not to twist the cutter to much when lifting.
  5. In a frying pan, melt the butter and add the sunflower oil and fry the cakes gently on both sides until golden brown

 Scones

  1. In a large bowl, sieve all the dry ingredients together.
  2. Chop the butter into cubes and rub in gently until it has the consistency of bread crumbs, don’t do it for too long or the butter will melt .
  3. In a jug mix the milk with the eggs (holding some egg back to brush on top of the scones), then add the liquid a little at a time to the dry ingredients and using one hand combine it all together into the dough until smooth.  If you don’t need all of the liquid don’t add it.  Just add enough until it comes together.
  4. Add in the fruit or nuts and combine then turn out on the dough onto a cold counter or work board.
  5. Knead very lightly just enough to bring it into a round shape and pat down, It should be at least 2.5 inch thick.
  6. Cut out the scones as closely as possible avoid twisting the dough as you cut, as twisting the scone mix will result in an uneven rising.
  7. Once cut, brush the top of each scone with the remaining beaten egg mix for a shiny glaze. I always leave my scones stand just a little before putting them in the oven.  I believe you get a better rise on them.
  8. Bake in a pre-heated oven 425°F/220°C/Gas 8 on upper shelf position for 8-10 min approx depending on the oven.
  9. Take out and cool on a wire rack but best eaten warm.

 

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