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TRADITIONAL IRISH BREAKFASTThe last in our selection of Irish Breakfast ideas (but by no means the last of the many recipes available in An Irish Country Kitchen by Mary Kinsella, published by Appletree Press.
SAVOURY FISH CAKESMeat was always available at home. But we relied on a good neighbour for fresh fish from the river, except on Thursday nights when we travelled to the nearest fishing village some distance from home to get fish for the main Friday meal. To stretch our supply of fish we made fish cakes.
Serves: 4 Method: Flake fish and mash the potatoes. Combine fish, potatoes, onion, melted butter or margarine together. Season to taste. Divide the mixture into eight, shape into circular small cakes two inches in diameter. Coat with milk and bread crumbs. Melt fat in frying pan; fry fish cakes until golden brown. Serve hot, garnished with chopped parsley.
GOLDEN PLAICEPlaice is widely used in our menus, even for breakfast, because it is available all year round and is reasonably priced. It has the virtue of blandness – various herbs and seasonings can be added to vary the flavour.There are several American flat white fish that can be substituted for plaice. Sole would work well in a plaice recipe, though it has more flavour and in Ireland is more expensive. Halibut or turbot would also serve, as would cod, hake, whitefish and haddock.
Serves: 2 Method: Toast bread on one side, butter non-toasted side. Melt margarine, add flour and cook for a minute; gradually add the milk, bring to the boil and season to taste. Add the fish, bring back to the boil. Spread mixture evenly over slices of buttered bread. Sprinkle with grated cheese and set under the grill until golden brown. Serve immediately
PLAIN OMELETTEServes: 1Cooking Time: 3–4 minutes Ingredients: 2 eggs seasoning 1 tablespoon milk 3/4 level tablespoon butter or margarine | 12g | 1/2oz Method: Beat eggs, seasoning and milk lightly together with a fork. Heat the butter or margarine in an omelette pan or small frying pan until it begins to foam. Preheat serving plate. Pour seasoned eggs into pan, shake the pan and stir the eggs slowly with the back of a fork. Rest for a few seconds to allow cooking to proceed. Tilt the pan a little and begin to fold edge over so that the liquid on top will escape from the middle of the omelette and come into contact with the hot base of the pan. When omelette is just set, tilt pan so that omelette rolls over on itself. Turn onto preheated plate.
SAVOURY OMELETTEOne evening at teatime an older sister of mine introduced the younger children in the family to savoury omelettes. We had never seen mother make them so we were very excited. My sister made sure that we were seated at the table, so that the omelettes could be served piping hot straight from the pan. Our eyes lit up when the first omelette arrived, beautiful and filled with chopped fresh herbs.
Ingredients:
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