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Rachel Allen’s Poached Eggs Benedict with quick Hollandaise

Written By on November 9, 2012 in Recipes
Written 222 days ago by Ken McGuire · Last updated May 19, 2013, 11:10pm

Rachel Allen's Poached Eggs Benedict

Serves 4
516 calories /
429 fat per portion

Ingredients

  • 4 fresh eggs
  • 4 slices hot buttered toast
  • 8 rashers bacon, grilled
  • 4 tbsp Hollandaise sauce (recipe below)
  • 1 tbsp finely chopped chives

For the Hollandaise sauce

  • 2 egg yolks
  • 110g (4oz) Kerrygold butter, now softer, cut in to roughly 1cm (½ inch) dice
  • 1 tsp lemon juice

Method – Hollandaise sauce

  1. First make the hollandaise sauce. Place the egg yolks in a heavy bottomed saucepan on a low heat and whisk thoroughly
  2. Add the butter bit by bit whisking all the time. As soon as one piece melts add the next. Do not leave the pan or stop whisking
  3. Keep cooking very gently until the sauce has thickened, enough to coat the back of a spoon. If there are any signs of the eggs slightly scrambling, remove from the heat immediately. The whole process should take 5-7 minutes from start to finish.
  4. Finally add the lemon juice to taste. Keep warm as you poach the eggs.

Method – Poached eggs

  1. Place a saucepan of water on a high heat, add a splash of vinegar and bring to the boil.
  2. Reduce the heat to a simmer, gently crack in the eggs and cook for 3–4 minutes or until the whites have just set.
  3. Carefully remove the eggs from the pan with a slotted spoon.
  4. To serve, place two pieces of bacon on the hot buttered toast, then place 1 egg on top. Spoon over the sauce and sprinkle with chives.

And that, as they say, is that. If you do try it out, give me a shout and let me know what you think of the recipe – will be doing similar myself for breakfast this weekend.

For more recipes from Rachel download the Kerrygold Community Recip-e-book

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Food Bytes #1

Written By on March 3, 2012 in Roundup
Written 473 days ago by Ken McGuire · Last updated March 4, 2012, 11:55am
Food Bytes #1

Food Bytes #1: 10 tasty blog posts from international food bloggers from February 26 to March 2 2012.

For some time now I’ve been looking at adding to the Foodie Roundup series of posts that go out on a Sunday, spotlighting ten blog posts from Irish food bloggers (or food bloggers based in Ireland). So today, I’m kicking off Blog Bytes, which is similar in style, only it looks at food blogs outside of Ireland for recipes, opinion pieces and the other tasty treats that you would find in the usual Foodie Roundup.

So, for Saturday 3rd March and the first of the Food Bytes reading digest, here’s ten posts from food bloggers outside of Ireland from Saturday 25th February to Friday 2nd March.

That’s it for the first installment of Food Bytes. This blog post series will continue each Saturday through to the end of the year and we’ll see how it goes. I reckon that gives me about 400+ blog posts to shine more of a light on as well. Don’t forget that Foodie Roundup #40, the roundup of Irish food blogs goes out tomorrow morning for your Sunday read. With a Saturday and Sunday digest each week, I think that will be enough for now, don’t you?

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Foodspotting In February

Written By on February 29, 2012 in Foodspotting
Written 476 days ago by Ken McGuire · Last updated March 18, 2012, 3:09pm

Golden Fried Scampi

In keeping up with last month’s foodspotting roundup for January, here’s a look at some of the dishes I’ve been enjoying at various eateries this past month. You can follow me on Foodspotting.com here.

The Golden Fried Scampi Supreme (above) has to be one of the nicest scampi offerings in Kilkenny. The portion is very sizeable, accompanied by your choice of fries or potato/veg combo if you prefer and a small side salad. I reckon 8/10 times I’m in the Club House, I’m going for the scampi – despite their rather extensive bar menu.

Pork & Chicken Terrine

To be honest, I didn’t know what to expect with this one, but it was quite a tasty combination, served a little chilled and running up at €8.95 on the lunch menu at Kilkenny Design Centre’s Food Hall. Again, the portion size (or slice) is more than enough for one person for lunch and comes with a choice of two side options, in my case going for some mixed leaves and coleslaw. The terrine is part of a new menu that’s been developed for the Food Hall with assistance from Edward Hayden.

Malaysian Lamb Curry Rendang

At €21.50, I feel the Malaysian Lamb Curry Rendang at Yindees Downtown is a little overpriced as a main course in town on a Friday night but I’m a sucker for a good curry and this is definitely one of them. The lamb is slow cooked, the sauce has a lovely thick consistency to it, driven by lemongrass, galangal, lime leaves and coconut milk, served with a separate dish of gorgeous sticky steamed rice. The Yindees menu also boasts a number of gluten-free dishes though the kitchen itself isn’t a gluten-free kitchen.

Pan Fried Lavistown Sausage

You’ll find the Pan Fried Lightly Spiced Lavistown Sausage on the lunchtime menu at Cafe Sol on William Street, Kilkenny. The the sausages produced locally, this is a divine dish, perfect at any time of year. The sausages are served on a bed of spinach mash with confit tomato and roast root vegetables to match. It’s the second time in three months that I’ve had the dish and it was just as good this time around.

Cornucopia Quiche

This quiche in Cornucopia on Wicklow Street, Dublin last week was the business, as the fella says, at lunchtime. I’d only ever eaten there for breakfast so to sample some of the lunch offerings was a treat. I’m thinking it involved broccoli, couscous and a malaysian salad with walnuts, though I could be mistaken.

Tomato & Mozarella Tartlet

The Tomato & Mozarella Tart at the Kilkenny Design Centre (upstairs restaurant) is a lovely option for vegetarians seeking a hot lunch around Kilkenny Castle. Selection will vary from day to day.

The Vegas Burger

Fast food wasn’t too high on the agenda this month but I’ve got to include the Vegas burger here as a highlight over the month. As burgers go, it’s got everything. The burger itself is stuffed with cheese and topped with smoky bacon, fresh red onion, rollo lettuce, more cheese, tomatoes, ketchup, mustard, taco sauce in a kaiser bun with a pickle on top. Oh so good.

Afternoon Tea at Kilkenny Ormonde Hotel

Last, but by no means least, comes the afternoon tea offering at the Kilkenny Ormonde Hotel. Admittedly, I didn’t indulge as having the time for afternoon tea would be a minor miracle but it does look tempting!

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Agri-Food Breakfast Briefing with BDO, February 29th

Written By on February 17, 2012 in Events & Festivals
Written 488 days ago by Ken McGuire · Last updated February 19, 2012, 11:11pm
Agri-Food Breakfast Briefing

Agri-Food Breakfast Briefing, hosted by BDO in Dublin on February 29th next.

Agri-Foods Business Advisors BDO will be hosting a breakfast conference Feb 29th aimed at growth focussed SME’s in the Agri-Foods sector. Speakers confirmed include Glenisk, Enterprise Ireland.

Over the past three months BDO have interviewed key stakeholders in the sector to pinpoint what are the key lessons learned (and the blockages) of those who have achieved growth. BDO will produce the result of this research which includes contributions from Pallas Foods, Nature’s Best, Rosderra, Mr. Crumb and many more in the sector, as well as Bord Bia and the Irish Exporters Association. BDO will also detail contributions from the legal, banking and retail sectors.

Themes for the morning will include

  • Growth strategies
  • Funding
  • Government support
  • Innovation
  • Brand Development
  • Product Differentiation
  • Internationalising Your Business

The event will be held in Dublin on the morning of the 29th of February at BDO’s Dublin office at Beaux Lane House, Dublin 2, and a light breakfast will be provided, with networking opportunities prior to the presentations. Attendance is free, however spaces are limited and the target audience is owners/managers of growth orientated SME’s in the Agri-food sector.

If you would like to attend then call Gillian Murtagh on +353 1470 0505 or visit www.BDO.ie for more details.

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Foodspotting in January

Written By on January 31, 2012 in Foodspotting
Written 505 days ago by Ken McGuire · Last updated March 2, 2012, 5:46pm

One of the topics in my ever expanding food notebook to cover here on the blog is a look at what I’ve been spotting month to month. January, amongst a myriad of things, was actually a quiet enough month for the photos that were published, but here’s a few things that might make you hungry…

Breakfast at The Fig Tree

Breakfast at The Fig Tree in Kilkenny.

Many an important decision has been made for The Devious Theatre Company over breakfast, and we made some major 2012 decisions for the theatre company over breakfast at The Fig Tree in Kilkenny this month. Formerly known as Esquires, we were fans of the old regime’s vegetarian breakfasts but opted for The Full Irish here first to see how they stack up to the competition. Turns out they stack up pretty well.

Hazelnut Latte

Hazelnut Latte at Mugshot in Kilkenny

If you’re looking for coffee and WiFi to work by, Mugshot Café on James’ Street is a good bet and that’s where you’ll find this Hazelnut Latte. They’ve also recently opened a new premises on the far side of town and they’re going to be expanding their operations at James’ Street in the not-too-distant future.

Lemon Squares at Mugshot Café

Lemon Squares at Mugshot Café in Kilkenny

Along with the coffee above, you’ll also find these Lemon Squares at Mugshot. They’re gluten free and they’re fantastic. Honestly. They’re definitely not available every day of the week but if they were, you’ll likely see me beating a path to their door Monday to Friday.

Pizza Connection at the Italian Connection

Pizza Connection at the Italian Connection in Kilkenny

The first of two pizza options, the Pizza Connection is without doubt my favourite pizza in Kilkenny, available at The Italian Connection on Parliament Street. On their early bird menu you’ll get it for €10, usually around the €13 or €14 mark outside of early bird hours. Parma ham, fresh rocket, extra garlic… it’s just too good.

Vegetable Pizza at Italian Connection in Kilkenny

Vegetable Pizza at Italian Connection in Kilkenny

Of course, if you’re vegetarian, then you’ll need to be checking out their vegetable pizza. 12″ is pretty much the standard, made fresh, made to order, definitely enough in it for two people or a really ravenous single serving.

As part of a new series for the blog, I’ll be doing a Foodspotting / food photo summary at the end of each month where something new or tasty catches my eye. You can also follow me on Foodspotting.com.

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Foodie Roundup #13

Written By on January 23, 2011 in Roundup
Written 878 days ago by Ken McGuire · Last updated January 23, 2011, 11:14pm
Foodie Roundup #13 - January 16th-22nd

Foodie Roundup #13 - January 16th-22nd

Sunday wouldn’t be Sunday without the Foodie Roundup, and while it’s been an absolutely mental week resulting in a quiet blog week, and I’m about 11 hours late with the post, it’s time to put the feet up! Nothing wrong with getting a bit of evening reading in. Take a timeout this evening (or tomorrow morning if you’re already disconnected) with a selection of posts from this week gone.

Now, to finish off the two week’s worth of blog posts that are sitting here in front of me. In between the juggling of artists residencies, trips to Dublin, a week’s worth of programming and everything else besides, I might have managed a few foodie trips, meals out and cooking. Talk to all y’all tomorrow.

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The Power Of Porridge

Written By on November 2, 2010 in News
Written 960 days ago by Ken McGuire · Last updated November 2, 2010, 9:32pm
Porridge with Maple Syrup by Brad Haynes

Porridge with Maple Syrup by Brad Haynes

It’s something I never, ever, in a million years thought I would hear myself say, but this morning, on the road to Dublin, I actually missed my porridge. Since I started the cycling back at the end of August my breakfast virtually every morning has been a bowl of porridge. And not just any porridge, but it’s done in a particular way.

  • First off, it’s the Flahavan’s organic brand (buy it in the kilo bag)
  • It’s weighed on the scale to 40g
  • Topped up (just to cover) with boiling water
  • Banged in the microwave for a minute at full power (or until you see it rising steadily)
  • Served up with a 14g box of Raisin Eddie raisins (possibly Shamrock Foods)

Every day. I detested porridge as a child. Couldn’t comprehend why people would eat it in college. Turned my nose up at it when offered it for breakfast at home, despite seeing my father and brother over the years go mad for it before heading off at 8:30am to work. Yet since I’ve started eating it, I can’t go a day without it for breakfast. It’s hot (perfect for the winter), goes great with raisins, it’s ready in a minute, and it doesn’t (contrary to my previous belief) taste like wallpaper paste.

But what if a bowl of porridge a day, or the introduction of oats into your diet could

  • Lower blood cholesterol
  • Reduce the of heart disease
  • Protect against free radicle damage
  • Boost your immune system
  • Stablise blood sugar levels
  • Get you working, moving and focused from the minute you leave the house right through to lunchtime because it’s filling and won’t leave you reaching for the biscuits at 10am?

That’s some power. The previous points come courtesy of FoodForLiving.ie, but that last one is my own and it’s something I’ve found over the past two months of porridge-fuelled starts to the day. I’m no longer looking for a slice of toast or two with the mid-morning tea break, there’s no biscuits in the office, no mid-morning snacks on the table. If anything, I leave the house rather full, as opposed to zipping off to Dublin at 7am in torrential rain with a bottle of water in the passenger seat and some toast on my lap.

Note: Because I didn’t cook up any porridge this morning, I’m absent a picture, so this one (above) comes courtesy of Brad Haynes, is licensed under Creative Commons and can be found here on Flickr.

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Crunchy French Toast with Cinnamon

Written By on October 26, 2010 in Cooking & Recipes
Written 967 days ago by Ken McGuire · Last updated October 26, 2010, 9:55am

Cinnamon French Toast

Yesterday was a bank holiday but like every other day of the week I found myself up and about from 7am. Though having forgotten to switch off the regular weekday alarm might have something to do with it. Either way, I was up early, hungry and ready to start the day. I’ve rekindled an old love affair with French toast in recent weeks and having picked up some brown soda bread at the Food Plaza on Saturday afternoon I figured it was the right thing to be doing.

Two things play into this

  1. My mother recounting the love of Tumeric and Cinnamon last weekend
  2. Catching a glimpse of an iPhone app screen on herself’s phone during the week that mentioned putting cornflakes into French toast.

Now, while tumeric might be grand in a bowl of soup to add a bit of a zing, I didn’t fancy it on the toast but cinnamon was definitely a runner. With the spice rack out of cinnamon it was off to Supervalu for some ground cinnamon and a box of own brand crunchy nut cornflakes (you’d get the two together for €5.04, give or take).

So what’s needed?

  • Bread, a given. In my case, three slices of reasonable thickness cut from the brown soda loaf.
  • 1 large free range egg.
  • 1 small handful of crunchy nut cornflakes.
  • Sprinkle of ground cinnamon.
  • A splash of milk (approx 50ml, give or take)
  • Deep plate for mixing / dipping the bread.
  • Frying pan

That’s it on the ingredients front. You might be able to tell that I’m more of a “handful of this” and “sprinkle of that” kinda guy in the kitchen. I do own a digital scale but it’s used more for portion sizes for the cycling weeks than anything else. The blog certainly won’t be about precise recipes but hopefully you’ll get the gist of where things are going! Anyway, on with the toast.

  1. Heat the pan on the hob (I cook by gas, never liked electric cookers) in the background.
  2. Break your egg into the deep dish, beat and add your 50 ml of milk (or a nice splash), continue beating until well mixed together.
  3. Take the crunchy nut cornflakes, crush between your hands and add to the mix. We’re looking for small bits, not chunks of cereal.
  4. Add a sprinkle or two of ground cinnamon to taste, give it all one last stir.
  5. In turn, take the brown bread and dip into the mix. I usually let each slice sit for maybe 20 seconds in the mix to really soak it in. Flip the slice to cover both sides and then take it to the pan. Repeat for the other slices.

When I’m doing the French toast I tend to let the slices sit for a minute on the first side and then a half minute on the second side. If you have any leftover mix you can spoon it out of the dish and over the slices on the pan.

The steps above produced what you see in the photo at the top of the post, snapped on a Nikon D70 using a 50mm lens. I had taken a photo on the HTC yesterday for Twitter but it looks ten times tastier using a proper camera. Even tastier again when you get down to the eating.

So, has anyone any other suggestions for French toast, any ingredients you like to add or toppings that are added post-cooking?

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