From Noel Dennehy, Head Chef at The Moorings, Portagee, County kerry. Served with Boxty made from Daly’s Buttermilk, Cromane Pudding and Ashe’s Smoked Bacon.
Serves 4
Ingredients
35g plain flour
1⁄2 teaspoon baking powder
35g mashed potato
1 egg, beaten
70ml Daly’s Buttermilk
1 tablespoon olive oil
4 Ashe’s Smoked Streaky Bacon Slices
200g Cromane Black and White Pudding, cubed
4 O’Connell’s Duck Eggs
1 teaspoon white vinegar Baby leaf salad
Salt and pepper
Method
1. Make the boxty: sieve the flour and baking powder in a large bowl. Mix in the mashed potato. Add the beaten egg and mix in the buttermilk to form a batter.
2. Heat a large non-stick frying pan, add the olive oil, pour all the batter into the pan, cook for 2 minutes on one side, then turn over and cook for a further 2 minutes on the other side.
3. Grill the bacon and pudding on an oiled baking tray for 3-4 minutes.
4. Poach the duck eggs in rapidly boiling water, to which you have added a teaspoon of vinegar, for 3 minutes. Drain on paper towel.
5. Place the boxty on a warm plate; arrange the bacon and pudding around it. Place the poached egg on top. Season with salt and freshly ground black pepper. Garnish with baby leaf salad. Serve immediately with home-made brown bread.
WHERE TO SOURCE KERRY INGREDIENTS
You’ll find a directory of producers here where you can find the products to use in this recipe.
