Eggs-traordinary: puts Irish eggs to good use!

Puts the summer's long mornings 
and the abundance of fresh produce to good use with 
an array of brunch recipes. 
 
To me, summer is the best time for brunch. Howling wind and lashing rain don't always put me in the mood for a luxurious morning meal. It's not quite the same to have friends over and share a warming bowl of porridge. But, in the summer sun, I love to while away the 
late morning, sharing convivial food while sipping something fruity and fizzy.
 
What food works at brunch time? Well, certainly anything with eggs. Anyone's going to be happy with a full-Irish breakfast, of course, but you can get creative with your egg offerings.
 
Baked eggs are surprisingly rare on breakfast menus, but they're one of my favourite ways to serve eggs. You can embellish a baked egg with all the flavours you'd like. I'll sometimes add creamed spinach or kale when I want a particularly nutritious version. My husband, Isaac, makes fabulous baked eggs. The recipe opposite, with thick slices of spicy chorizo and a sweet tomato sauce, is his.
 
The sweetcorn fritters, opposite, make for a divine summer brunch. They're 
a southern-American classic - so simple to make, yet full of flavour and with a wonderful crunch. Once you have the batter made, you can easily fry off lots of them for your guests or family.
 
The avocado and mango salsa makes an ideal accompaniment to the fritters. The fresh, punchy flavours of the lime and coriander are the ideal foil to the rich, fried fritters. If you can't find good, sweet mangoes, then peaches would make a lovely local substitute.
 
The fritters are delicious to make with fresh or frozen sweetcorn. For the best fresh flavour, I like to use whole corn on the cob. To use whole corn, place a piece of corn upright on your chopping board, then use a sharp knife to cut down and 'shave' off the sweetcorn pieces.
 
Don't cut too far down into the 
tough corn husk - the kernels are 
tender and will come away easily.
 

Brunch Recipes: 

 

Rachel's Tip:

To peel tomatoes, cover them in boiling water, then, if they are very ripe, wait for 30 seconds. If they are less ripe, wait 1 minute. Drain the tomatoes, then, when they’re cool enough to handle, the skins should come off easily.

Shaneod Jul 21, 2014 News