A breakfast change...

We are big weekend breakfast people in our house but recently we have been looking for alternatives to the standard fair.  This trial suggestion came while watching an episode of Donal Skehan's Irish Feast on the RTE iplayer where he made a poached egg, black pudding and boxty dish that both myself and J where drooling over.

 

Now as usual the first part is figuring out the gluten free alternatives I can use. Also we are not huge fans of black pudding so I set about making a batch of the gluten free white pudding which I shared here. I hadn't made it in quite awhile so I was looking forward to it. I also made the boxty ahead of time. This dish would be great if you where having a crowd for brunch, most of the elements can be made ahead of time and all you'd have to do was poach the eggs when the guests arrived.

 

 

 

 

First things first so I set out to make the boxty. For this you need to start by making the mash potatoes. Use 6-7 peeled and quartered russet potatoes, salt and pepper and some milk and butter. Bring a saucepan of water to a boil over medium-high heat. Add the potato and cook until a knife pierces the potato. Strain and allow to dry off for a moment or two. Add some milk and butter, salt and pepper. Don't be too heavy handed you can add more while your mashing if its required. Mash until smooth and free of lumps.

  

For the boxty cakes themselves you will need:

 

11/2 cups of the mashed potato
1 cup grated russet potato, squeezed dry to remove excess moisture

1/4 cup milk

1/4 cup sliced spring onion

1 large egg

1 large egg yolk

1/2 cup rice flour

2 tsp salt

1 tsp gluten free baking powder

1/2 tsp black pepper

1/4 cup unsalted butter

 

Place mash in a large bowl, add the grated potato, spring onions and milk.  Whisk together egg and egg yolk separately then add to the potato bowl and mix ingredients well. Combine the flour, salt, pepper and baking powder in a medium bowl, add to potato mix and combine.

 

Now in hindsight I think to make sure these are even it would be a good idea to use a potato scoop or ice cream scoop as your measure. I didn't think of this at the time and just took a couple spoonful's and shaped into a round like a burger patty so there was some difference in my shapes and sizes. How bad I'll do better next time! My mixture made 9 patties.

 

You can cook these two ways, either fried on lightly buttered pan or by baking in the oven for 30 to 40 minutes at 150C\300F. I prefer the frying method as it gives a better color. Working in bathes, melt a knob of the remaining butter in a pan over a medium heat, add the patties and cook until browned on both sides. Transfer to a plate and keep warm while your cooking the other batches.

 

If you are cooking these ahead of time allow to cool before storing in the refrigerator. If your doing the trial all on once occasion keep the patties warm or re heat when your ready to plate up.

 

So that's the pudding and boxty elements sorted. I know it seems like a lot of prep but it so worth it. Moving on the apple salad now and you'll need the following:

 

1 green apple, cut into matchsticks

2 handfuls mixed lettuce

2 tbsp. olive oil

Juice of lemon

Salt and black pepper

 

Put the apple sticks and lettuce into a bowl. Mix the olive oil and lemon juice together and season with salt and pepper. Add to the apple mixture and mix gently.

 

To cook the pudding add a drop of olive oil to a frying pan and heat over medium temperature. Add pudding slices and cook until golden. Remove from pan and cover in foil to keep warm. If your reheating the boxty you can add these to the pan now with a bit of butter and cook for a couple minutes either side to heat through..

 

Last but not least is the poached eggs. I was never any good at this process so we used to use the cling film method, have you seen it. It's very clever

 

 



 

 

 

As I'm trying to do better I decide I would forgo this method and try poaching the eggs properly. I'm so proud of myself, at 30 years of age I can now poach an egg perfectly without the cling film :-)

 

I gave J the delicate messy job of coating in the poachies in the egg wash, flour and bread crumbs while I set about sorting the fryer.

 

To poach the eggs you'll need

 

2 tsp white wine vinegar

6 room temp eggs

sunflower oil for deep-frying

Rice flour flour

Gluten free bread crumbs

 

Check out the concentration...

Bring a saucepan of water to simmering and add the vinegar. Break in 2 of the eggs, one at a time, poach for 3 minutes, until just cooked through and holding their shape. Remove with a slotted spoon and place in cold water to stop them cooking further. Pat dry with kitchen paper. Repeat with 2 more eggs.

 

Heat a deep-fat fryer or large saucepan to 180°C. Place the flour on a flat plate and season with salt and pepper. Beat the remaining 2 eggs in a shallow dish. Place the breadcrumbs into a separate shallow dish. Coat the poached eggs in the seasoned flour and then dip in the beaten egg, then cover in the breadcrumbs.

Deep-fry the coated eggs for 2–3 minutes, until crisp and golden brown. Drain well on kitchen paper.

To serve place a handful of apple salad on your serving plate, add a slice of boxty on top followed by a couple slices of the pudding and top with the crispy golden egg.

 

And Enjoy!

 

 

 

I know its a long winded recipe but really if the prep is complete prior its not that bit a deal. I also know that my eggs where a bit over cooked but for a first try on the recipe and the poaching I think we did ok. 

 

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Have a great week everyone!!

 

 Michelle xxx

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