Tag: bread

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Anglesey Eggs

As always, we had a fantastic time at our monthly evening meal! Thank you to everyone who came, we love the community spirit and it’s great fun hosting you all. For those of you who missed it, we had a Welsh theme as a belated St David’s Day celebration, and Susan whipped up her own version of Anglesey Eggs (spoiler alert, they were delicious!). Here’s her recipe so you can give it a go at home…

 

Anglesey Eggs

 For 4 people

500g potatoes, peeled and chopped

50g butter

4 leeks, sliced

50g butter

50g flour

½ litre milk

mustard powder to taste

bay leaf

150g mature cheddar grated

extra cheese to top, grated

8 hard boiled eggs

 

– Boil and mash the potatoes.

– Fry the leeks in the butter until tender and then mix into the mashed potatoes.

– Put the potatoes in the bottom of an oven proof dish.

– Quarter the boiled eggs and spread over the top of the mash.

– Melt the butter in a pan, add the flour and mustard and cook until frothy.

– Remove from heat and whisk in the milk a little at a time, add the bay leaf.

– Return to the heat and stir until it thickens.

– Remove from heat and stir in the grated cheese.

– Pour the sauce over the eggs and potato, sprinkle the remaining cheese over the top and put in a hot oven until the sauce is bubbly and brown.

 

It’s great served with herby bread (we used this Welsh recipe) and maybe even a crunchy salad. Enjoy!

 

 

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Irish Cobble and Soda Bread Recipe

First things first, thank you to everyone who came to our Irish night – it was a fantastic evening! As always, Susan cooked a delicious meal, and we had quite a few requests for the recipe. So here it is – Susan’s Irish Cobble and Soda Bread…

 Irish Cobble

Ingredients:

250g sausages (we used vegetarian but meat eaters don’t need to be left out!)

700g white potatoes

1 carrot

1 onion

500ml stock (again, we used vegetable but meat would work too)

Mature cheddar cheese to taste

 

Method:

– Preheat the oven to 200C

– Using the ‘slicer’ attachment in your food processor (or just a knife if you prefer!), thinly slice the sausages and put to one side. Peel the potatoes, then thinly slice, and repeat with the carrot. Peel the onion and roughly chop.

– In a large baking dish, or small ramekins for individual portions, place a layer of potatoes. On top of this, layer the onion, then the sausages, then the carrot, repeating until all of the ingredients have been used and making sure to top with a layer of potato.

– Pour over your ready-made stock, making sure to coat as much of the dish as possible. The stock should come to half way up the dish.

– Cover with foil and place in the oven for roughly 1 – 2hrs, until the potato is completely soft.

– Remove the foil and cover the top of the potatoes with grated cheese. Return to the oven for 10 minutes, or until the cheese is melted and browning.

 

For the soda bread, we used this recipe from the BBC – it’s just the right amount of sour and went deliciously with the Cobble (or just a heap of butter…)