Traditional Irish Breakfast
Kippered Eggs
Eggy Bread
Soda Bread
Scones
Mixed grill including: Traditional Black Pudding, Traditional White Pudding, Traditional Irish Bacon (Important note: Irish Bacon is not cooked crisp hard), Traditional Irish Sausages, Poached Egg & Haddock , Potato griddled cakes
http://www.irishfestivals.net/boxty.htm
Grilled cherry tomatoes
Muesli
Irish Marmalades and preserves
Irish Breakfast Tea
Angels on Horseback
INGREDIENTS
12 slices of Traditional Regular Bacon
24 oysters.
Method
Cut each slice of bacon across in two. Stretch the pieces by placing them flat on a board and stretching them with the back of a knife. Place one oyster on each bacon slice and wrap up. Secure with cocktails or skewers. Grill under a medium heat, turning frequently, until the bacon is crisp. Drain on kitchen paper. Serve plain or on rounds of hot buttered toast.
Devils on Horseback
Use 24 prunes, soaked overnight and stoned, or 24 fresh dates, instead of oysters.
Genies on Horseback
Use 12 Traditional Sausages ( Bangers ), halved, instead of the oysters.
Serves 6 to 8
Black Pudding and Vegetable Casserole
INGREDIENTS:
2 Traditional Black Puddings, skinned and sliced
2 potatoes, peeled and diced
2 carrots, pared and sliced
1 large leek, sliced
2 onions, peeled and sliced
1/4 small white cabbage, shredded
1 can red kidney beans, drained and rinsed
Optional: 1 chicken stock cube
Salt & pepper to taste
2 tablespoonfuls of oil
Method
Put the prepared onions, carrots, potatoes and leek into a large non-stick skillet with about 4 cups of boiling water. Add stock cube if desired. Cover and cook until the vegetables are almost tender, for 25 to 30 minutes. Add the cabbage and the kidney beans and cook for 5 minutes more. Saute the slices of black pudding in oil until they are crisp on the outside. Gently stir into vegetables and simmer for 10 minutes. Add the seasoning and serve hot with bread or rolls.
Serves 4 to 6
