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Sundays are an egg-sellent time to scoff down these delicious recipes

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Blackberry Crumble Traybake

Blackberry Crumble Traybake

Blackberry Crumble Traybake

Sunday morning brunch is a family affair and with the school routine back, it’s a time to enjoy each other’s company before everyone gets busy with the week ahead.

I love having a chat about what everyone has planned for the week as we prepare our brunch.

This week I am sharing two of my favourites which use seasonal and local ingredients that everyone can find.

Firstly, my delicious fried eggs with sauteed chorizo and vegetables. This has been a favourite of mine since July once the green beans started cropping up in the garden here in Dunbrody.

Because they are so fresh, there is no need to boil them in a lot of water; the heat and a little water will cook them in no time. This technique will work only with fresh and tender green beans.

The chorizo I use comes from Rosscarbery Recipes in West Cork. I love their products — we have used their black pudding, white pudding and sausages for more than 20 years in the hotel and they’ve started to produce chorizo on a smaller scale in more recent years. 

If you can’t find them, you can use any sausages with a sprinkle of smoked paprika and coriander to bring a little extra flavour. For the fried eggs, I always fry them in butter for added flavour and indulgence. It is just so tasty.

Now, for the blackberry crumble traybake, which is equally delicious.

If you can, spend a few hours foraging or picking blackberries from the bushes around your area. I promise they will be full of flavour, juicy and oh-so-sweet.

As well as munching on them during your foraging adventure, remember to keep some aside in a container to try out this recipe. The crumble also has porridge oats to add even more flavour and texture.

If you’re having trouble sourcing blackberries locally, use blueberries or raspberries instead for a traybake that’s every bit as scrumptious. It tastes amazing straight from the oven or the next day at room temperature — that’s if there’s any left!

Happy cooking,

Kevin

 

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Blackberry Crumble Traybake

Ingredients (Serves 6-8):

200g plain flour

50g porridge oats

50g ground almonds

75g brown sugar

75g caster sugar

150g butter, diced into very small pieces

300g blackberries

Cream or custard to serve

 Icing sugar

Method:

1. Pre-heat the oven to 160C.

2. Place the flour, porridge, brown sugar, caster sugar, ground almonds and butter in a large bowl and mix well.

3. Press half the crumble mixture into the base of a ceramic pie dish. Add the berries then top with the rest of crumble mixture and bake in the oven for 35-40 minutes or until golden.

4. Remove from the oven and allow to cool in the dish.

5. Dust with icing sugar and cut into slices. Store in an airtight container in the fridge and enjoy within a few days.

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Fried Eggs with Sauteed Chorizo and Vegetables

Ingredients (Serves 4):

6 tbsp olive oil

120g Rosscarbery Chorizo, chopped

200g green beans, cut into 2cm pieces

2 new onions, halved

2 garlic cloves, chopped

100ml vegetable stock

25g butter

4 eggs

Salt and pepper

Method:

1. Pre-heat a saute pan over medium heat. Drizzle 2 tbsp oil and add the chorizo pieces. Colour for 2 minutes, shaking the pan once or twice.

2. Add the green beans, onion and garlic. Saute for a further 2 minutes and add the vegetable stock. Cover with a lid and cook for 2 further minutes. Season well and turn off the heat while frying the eggs.

3. In a second non-stick pan, over medium heat, drizzle 4 tbsp oil and add the butter, then crack the eggs in the pan.

4. Season well and cook for 3 minutes until the whites are set and the egg yolk is still runny, or cover with a lid to cook the egg yolk fully.

5. Divide the chorizo mixture into bowls and serve topped with a fried egg.

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TOP TIP: Put your chef hat on and try an online cookery course

IF you fancy trying something diferent this month, I have partnered with new website joinrassa.com, which offers fantastic interactive online courses with a selection of chefs from around the world. I am lucky to be one of the chefs who is representing Ireland with my 90-day ‘Irish Sea and Soil’ course. As well as learning new techniques, you’ll get the ingredients delivered straight to your door while connecting with home cooks from all walks of life, so check it out.

 visit joinrassa.com.

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