Rather than ingredients, a Full Irish Breakfast is really a list of the elements needed to earn the title “Full Irish.” Most of these items simply need a good fry on a hot skillet with oil or butter. You can even fry them all together in one skillet if you prefer.
Cover the boiling bacon in cold water in a large pot and bring slowly to the boil. If the bacon is very salty there will be a white froth on top of the water, in which case it is preferable to discard the water and start again. Finally, cover with hot water and the lid of the pot and simmer until almost cooked, allowing 20 minutes for every 2.2kg (1lb). – for our 4lb Boiling Bacon, we recommend 1 hr 30 minutes approximately.
Meanwhile, trim the outer leaves of the cabbage and cut it into quarters, removing the core. Discard the core and outer leaves. Slice the cabbage across the grain into thin shreds. If necessary, wash it quickly in cold water. About 20 minutes before the end of cooking the bacon, add the shredded cabbage to the water in which the bacon is boiling. Stir, cover and continue to boil gently until both the cabbage and bacon are cooked.
Take the bacon out and strain the cabbage and discard the water (or, if it’s not too salty, save it for soup). Add a lump of butter to the cabbage. Season with lots of ground pepper; it’s unlikely to need more salt, but add some if necessary. Serve the bacon with the cabbage, parsley sauce (below) and colcannon (below).
10 fl oz full-fat milk or heavy cream (1 1/4 cups)
1 small carrot, peeled and thickly sliced
1 quarter of an onion peeled
1 bay leaf
4 parsley stalks
1 thyme branch
2 Tbsp butter
2 Tbsp plain flour
Salt and pepper
Method:
Place the cold milk, carrot, onion and herbs in a small saucepan and bring to a simmer. Do not allow the milk to boil over.
Turn off the heat and allow to sit for 10 minutes. The vegetables and herbs will add a subtle flavor to the milk.
While the milk is infusing, melt the butter in a small saucepan and add the flour. Stir with a wooden spoon to combine, and cook on a low heat for 3 minutes, all the time stirring regularly and making sure the mixture does not overheat and burn.
Strain the milk and whisk on to the roux. Place on a low heat and all the time whisking, bring the sauce to a simmer.
The sauce will not start to thicken until the liquid reaches a simmer. At this point, maintain the sauce at a simmer for 2 minutes, still whisking to ensure there are no lumps of roux left floating in the sauce.
You will notice the sauce becoming smooth and shiny. Remove from the heat and season to taste with salt and pepper. The sauce is now ready to serve.
7a. For Parsley Sauce: Just before serving, add 3 tablespoons of chopped parsley to the finished sauce and bring back to a simmer. Serve immediately for the freshest taste.
7b. For Cheddar Cheese and Mustard Sauce: Add 1 cup of shredded Tipperary Cheddar and 1-2 tablespoons of wholegrain mustard to the finished Béchamel Sauce, whisk well and bring back to a simmer before serving. (rté.ie)
2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise
2 garlic cloves, thinly sliced
2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided
1¼ cups milk
½ cup heavy cream
Freshly ground black pepper
1 scallion, thinly sliced
Method:
Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.
Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat.
Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted.
Add milk and cream, and bring to a simmer.
Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.
Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with scallion. Enjoy! (bonappetit.com)
1. Mix the potatoes, flour, eggs, scallions, salt, pepper, nutmeg and half of the butter.
2. Mix well together and shape into 12 small potato cakes.
3. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side.
4. The cakes can be served immediately or kept overnight in the fridge.
5. 15 minutes before serving, reheat in a hot oven.
6. Top with yogurt, dill and smoked salmon, and enjoy! (foodireland.com)
