Mustard mash Scotch eggs

Makes 4 Scotch eggs

The idea for this came straight from Niall Delargy himself. I have given it a little mustard twist but there are so many ways you could make these your own. They're so simple so why not give them a try?! 

Ingredients 

4 Glenballyeamon free range eggs

1 pack of pre-made mash potato or champ

Breadcrumbs

2 tsps mustard powder (you could probably use regular mustard too if need be) 

Method 

Boil the eggs until the yolks are still slightly soft. I placed mine into cold water, brought them to the boil then boiled for 1.5 minutes.  

Meanwhile mix the mustard powder with the mashed potato until thoroughly combined.

As soon as the eggs are cooked remove them from the heat and cool with cold water.  

Peel the eggs carefully, trying as much as possible to maintain the egg white intact as you remove the shell.

Take the mashed potato and form into a ball around each of the eggs. 

Roll each Scotch egg in the breadcrumbs until completely covered.

I baked mine for 20 minutes at 180 degrees but you will attain a crispier, firmer Scotch egg if you fry in the pan until golden. 

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Mustard mash Scotch egg with Glenballyeamon free range eggs. 

 

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Mustard mash Scotch eggs. 

Parmesan & smoked dulse soufflés with Glenballyeamon free range eggs

Makes 5-6 mini soufflés 

Ingredients 

4 Glenballyeamon free range eggs, separated

300ml milk

25g butter plus some for greasing

1.5 tbsp flour

0.5 tbsp mustard powder

50g Parmesan cheese, grated

1 tsp North Coast Smokehouse smoked dulse 

Method 

Pre-heat the oven to 200 degrees and grease 6 ramekins.

If you have an electric whisk then set the egg whites to start whisking to a stiff peak whilst the butter melts in a pan over a medium heat. 

Once the butter is starting to foam add the flour and mustard powder and cook for a couple of minutes, stirring all the time.

Remove from the heat and slowly whisk in all the milk. 

Return the mixture to the heat and gently stir whilst bringing it up to the boil. Allow to cook on a medium heat for a few minutes until the sauce has thickened. 

Remove the pan from the heat and stir-in the egg yolks, grated cheese and smoked dulse until fully combined and the cheese has melted. 

Next, gently fold-in the egg whites with a metal spoon, folding a small amount in at a time until combined. 

Distribute the mixture between the ramekins then bake for 16 minutes. 

Serve immediately. 

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Parmesan & smoked dulse soufflés with Glenballyeamon free range eggs. 

Loaf cake duo with Glenballyeamon free range eggs

Makes 2 loaf cakes

We had some of our lovely friends to stay this weekend and what better thing to offer guests than warm cake straight out of the oven? Super quick to make and based on my go-to Victoria sponge recipe, both cakes pleased the crowd but the flavour options are endless. Why not try cherries, dried fruit, stewed apple, cinnamon, lemon or coffee?

Ingredients 

225g self raising flour

225g caster sugar

225g softened butter

4 Glenballyeamon free range eggs

2 tsp baking powder

Flavour options

1 orange, rind & juice

Icing sugar

Half a packet of milk chocolate chips

Method 

Line two loaf pans and heat the oven to 180 degrees. 

Mix all the sponge ingredients until just combined then split the mixture into two halves.

Fold the chocolate chips into one half of the batter and spread evenly in one of the loaf tins. 

Grate and fold-in the rind of an orange into the other half of the batter and spread evenly in the second loaf tin.

Bake the cakes in the oven for about 30 minutes or until the cakes are brown and  pull away from the edge of the pan. 

Cool the cakes for a short while in the pans then transfer to a wire rack. 

Meanwhile mix-up the juice of half the orange with some icing sugar to make some icing for the orange cake. Spread the icing on the cooled cake then serve. 

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Loaf cake duo with Glenballyeamon free range eggs.

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Orange cake with orange icing. 

Iced lemon cake with Glenballyeamon free range eggs

Serves 12

Its always nice to have a special reason for my weekly recipe and this week I had one! It was our eldest's seventh birthday. He asked for a lemon cake with hidden jelly beans and this is what I came up with. I basically adapted my go-to Victoria sponge recipe and it turned out pretty well. 

Ingredients

225g self raising flour 

225g caster sugar

225g softened butter

2 tsp baking powder

4 Glenballyeamon free range eggs

Rind of 2 lemons & juice from half a lemon

Icing & filling

Icing sugar, water & remaining lemon juice

Hundreds & thousands

Jelly beans

Lemon curd  

Method

Grease and line 2 sponge pans and preheat the oven to 180 degrees. 

Mix all of the sponge ingredients together until combined. 

Distribute the cake batter between the 2 pans and bake in the oven for 25 minutes. 

Allow the sponges to cool for 5-10 minutes in the pans then remove and allow to cool completely on a wire rack. 

Meanwhile mix the icing sugar, water and some of the remaining lemon juice together to the desired consistency.  Remember you need a lot less liquid than you might think. I wanted the icing to be thick enough to not show the cake below it but loose enough for it to run down the sides.

If wanting to add some hidden jelly beans, once the cake is cool take a small pastry cutter and cut a hole in the centre of each sponge. 

Sandwich the 2 rings together with lemon curd and fill the centre with your jelly beans. 

To close the hole over take one of the discs you cut from the sponges, slice a little away to make it a thinner so that it fits neatly back in the hole. (You could make a little buttercream icing to patch-up the crack around the disc to prevent the water icing from dripping through. As you can see, I thought of this after the event!).

Next pour the icing over the top of the cake, ensuring the top is covered and encouraging some of it to run down the side. Sprinkle on the hundreds and thousands. 

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Iced lemon cake with hidden jelly beans. 

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Happy birthday!

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Hidden jelly beans. 

Carrot & tuna roulade with Glenballyeamon free range eggs

Serves 4 hungry people

I've made a number of sweet roulades but only a couple of savoury ones so I did quite a bit of digging for some inspiration for this one this week.  This is my own take on a combination of a few recipes I came across. It brings together ingredients that the whole family enjoy and I hope you will too.

Ingredients 

6 Glenballyeamon free range eggs, separated

1 large knob of butter plus a little for greasing

600g carrots, grated

Dried herbs of choice (I used chives & a little dill) 

Seasoning

2 cans of tuna

1 small can of sweetcorn

Mayonnaise to your liking (for fresh see earlier blog post) 

Method 

Pre-heat the oven to 180 degrees. 

Grease and line a Swiss roll tin with greaseproof paper. 

Separate the eggs.

Finely grate the carrots and soften in a pan with a knob of butter. 

Meanwhile, beat the egg whites to stiff peaks. 

Allow the carrots to cool slightly then combine with the egg yolks and herbs and seasoning to taste. 

Stir in the egg white then spread the mixture gently to fill the Swiss roll pan.

Bake in the oven for 12 minutes. 

Meanwhile, combine the tuna, sweet corn and mayonnaise in a bowl. 

Once the roulade is cooked ensure the edges aren't stuck to the pan then spread the tuna mixture on top before rolling into a large Swiss roll shape. 

I served ours with sweet potato fries today at lunch time but a salad or mixed vegetables would be great. 

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Carrot & tuna roulade with Glenballyeamon free range eggs. 

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Carrot & tuna roulade with Glenballyeamon free range eggs. 

Peri peri soda bread with Glenballyeamon free range egg mayonnaise

Serves 12 as a canapé

 This is one of the six canapé dishes we made as part of my North Coast Summer #AperoClub. It uses local eggs and locally made soda bread. The creaminess of the egg mayonnaise goes beautifully with the spicy kick of the peri peri soda bread.

Ingredients

4 free range Glenballyeamon eggs, boiled & cooled

Fresh mayonnaise (see earlier post for recipe) 

1 scallion

Fresh chives

Seasoning

1 packet of Tony's Griddle Goods Peri peri soda farls

Smoked paprika

Method

Peel the eggs and mash in a bowl. 

Mix the eggs with mayonnaise, chopped scallion and chives, salt and pepper. 

Split the two soda farls and griddle the four pieces to toast in a dry pan. 

Cut the toasted farls into threes so you have twelve pieces.

Spread the egg mayonnaise onto the toasted soda pieces and sprinkle with some smoked paprika and chives.

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Spaghetti carbonara with Glenballyeamon free range eggs

Serves 4

This is probably one of the tastiest pasta dishes I've ever made. It's so simple. Done the traditional Italian way (i.e. no cream, milk or other extra ingredients) and showcases Glenballyeamon eggs perfectly!

Ingredients

Spaghetti

1 packet of spiralised courgette

2 packets of lardons

2 eggs & 1 yolk

60-100g Parmesan cheese (according to your taste) 

Salt to taste

Method 

Cook the spaghetti and spiralised courgette according to the instructions until al dente.

Meanwhile fry the lardons in a large pan and in a separate large dish whisk the eggs and yolk, grated Parmesan and a pinch of salt.

Once the spaghetti and courgette are ready, drain them and put them into the pan with the lardons. Stir them through to ensure that they are all coated with the lardons and juices.

Then lift the spaghetti and lardon mixture and put straight into the dish with the whisked egg and cheese. Stir throughly so that the egg mixture coats all of the spaghetti. 

Serve immediately with a green salad and whatever accompaniments you choose. 

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Spaghetti carbonara with Glenballyeamon free range eggs. 

The jam journey

It's hard to believe that I've been making jam now for almost 2.5 years. I'm delighted and incredibly proud that you can buy or sample my jam and chutney exclusively in the following fantastic locations:

Ursa Minor Bakehouse, Ballycastle

Paper Fig, Portstewart

The French Rooms, Bushmills

Memento, Portrush

The Giant's Causeway Visitors Centre, Bushmills

Warke's Deli, Portstewart

The Green Room, Armoy

Blackrock B&B, Portrush

Tourist Information Centre, Ballycastle & Bushmills

Then occasionally at NNCG Artisan Market and Thyme & Co., Ballycastle.


From making gifts for the family to becoming a member of the Naturally North Coast & Glens Artisan Market, stocking and supplying local cafes, shops and B&Bs and more recently this year having the opportunity to stock the Giant's Causeway Visitor Centre; the months have been so busy and I've had to learn quickly to make it all possible.

The funny thing is that I never set out to be a jam maker. You could almost say that the jam was a lucky accident. My Facebook blog was where everything started. I'm keen to ensure I still have time for my blog and social media pages whilst making my jam but my work with Glenballyeamon eggs and my #AperoClub and collaboration events have also grown and become very important to me. So in order to maintain all aspects of my work my jam will now only be available in the above locations, at NNCG Artisan Market and at seasonal one-off events. I'll no longer be taking private orders.


I will work to ensure that the locations above are well-serviced so you should be able to lay your hands on a jar or mouthful of something lovely whenever you are looking for some. 😊

Thank you to all my supporters and followers, friends, family and business connections who have brought me to this point. This all began as a hobby, based on my love of and interest in all that is homemade and whilst it's great that it's grown so much, I really need to tame it so I can maintain the high standard of quality and original creativity whilst concurrently protecting my sanity 😉 Success is often viewed as continual growth and eventual world domination but not in my book. Becoming a supermarket brand is not what it's about for me. What really matters to me is that people enjoy what I make, that I support local businesses, use and promote local produce and enable myself to be involved more broadly in the Northern Ireland food scene, not just the jam category.

So please keep journeying with me. I promise lots more food and lifestyle commentary, recipes, recommendations and events all on top of a steady flow of jam and chutney in the local area. Please, please continue to like, share and spread the word. Thank you so much. 😊

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My signature, best-seller: Strawberry & Prosecco jam. 

Beating the post-holiday blues

I eat pretty healthily and aim to maximise my nutrition throughout the week, limiting foods with refined sugars and starchy carbohydrates. However, it was holiday time last week and in addition to allowing my body a physical rest from training, I also ate whatever I fancied. It was a full-on break! 😉 But, and it's a big but. How often do we feel guilty after periods like that? "I shouldn't have eaten that" or "I wish I hadn't" are things we've probably all said. This time around I'm refusing to allow myself to feel bad for enjoying the wonderful food that France had to offer and instead am just getting right back on that healthy lifestyle horse. 🐴

A couple of things I did whilst away to make the transition back not so tough:

1) throughout the holiday made sure I was still getting the necessary nutrition, despite the extra sugar & carbs I was eating

2) made some slightly healthier choices on the penultimate day(s). I still had treats but some of my meals were lighter & I took less bread for instance

3) I planned my gym time for when I returned, agreeing with my Coach when I'd be back & not waiting until next week to start

4) I did some gentle exercise while I was away, a couple of short runs in the sun

5) when we got home our first meal was a highly nutritious one. It would've been easy to have a takeaway & continue the holiday vibe

6) I started meal planning for the days ahead.

The break was part of the healthy lifestyle not separate too it. What matters is how quickly I get back on the horse. The French have a brilliant phrase, "everything in moderation, including moderation" and this I think brings some much needed balance. ❤️🇫🇷💪🏻

#Day47 #65DaysOfSummer

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Holiday was a huge mix of rest, relaxation, treats, gentle exercise & nutrition. 

French toast with Glenballyeamon free range eggs

Makes 6 slices

This is a perfect Sunday morning recipe. It's indulgent, delicious and very easy to make. You can use cream and butter but I have used whole milk and coconut oil to make it a little healthier. However, I have used vanilla sugar as I think that a little sweetness is a good thing. You could replace the sugar with maple or honey or another sugar alternative. Many recipes for French toast have cinnamon or a similar spice in them but I have put the cinnamon in the banana and blueberry topping. The mascarpone brings it all together.  

 

Ingredients 

6 thick slices of white bread

2 Glenballyeamon free range eggs

1 cup of whole milk

1 tbsp vanilla sugar (you could use sugar & 1 tsp vanilla extract) 

Coconut oil to fry

For the topping 

1 banana

0.5 cup blueberries

1 tbsp fruit juice

Pinch of cinnamon

Coconut oil to cook

Maple syrup & icing sugar to serve

 

Method 

Whisk the eggs, sugar and milk together in a shallow dish until well combined. 

Preheat the oven to about 140 degrees. Heat the pan and add some coconut oil.  

Take 2 of the slices of bread and coat in the egg mixture before frying on each side for about 2 minutes. They should be golden brown and crispy round the edges, looking a little like a pancake or crepe would when ready. 

Transfer the cooked slices to a tray or dish lined with greaseproof paper and pop in the oven to keep warm whilst you cook the other slices. 

Whilst the French toast is cooking, slice the banana and gently cook in a pan in some coconut oil. Add the blueberries, cinnamon and the juice and cook through until the fruit is soft and it resembles a jammy-like consistency. 

To serve, take the French toast and top with the banana mixture, a dollop of mascarpone, a drizzle of maple syrup and a dusting of icing sugar. Heavenly! 

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French toast with Glenballyeamon free range eggs & a banana blueberry mascarpone topping.  

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French toast with Glenballyeamon free range eggs & a banana blueberry mascarpone topping.

Banana & dark chocolate loaf with Glenballyeamon free range eggs

Serves 8-10

We love banana bread in our house but sometimes I prefer to make something that is a little less full of sugar and fat, and slightly more nutritious. This week I tinkered with my usual recipe and replaced the sugar with maple syrup and the butter with coconut oil. It is absolutely delicious (possibly even better than the usual recipe) and the smell in the house whilst it was cooking was something else! If you wanted to you could replace the flour with an alternative too to make it gluten free or more nutritious still but I really like the flour in this.

 

Ingredients

2 large ripe bananas

1/3 cup coconut oil, melted

A little less than 1/2 cup of maple syrup

1 Glenballyeamon free range egg, beaten

1 tsp vanilla extract

1 tsp bicarbonate of soda

Pinch of salt

2 cups of self-raising flour

Handful of dark chocolate pieces

 

Method

Preheat the oven to 190 degrees (fan).

Mash the bananas in a bowl whilst the coconut oil is melting in a pan over a low heat.

Stir the oil into the mashed bananas until well combined then stir in the maple syrup, vanilla extract and beaten egg along with the salt and bicarbonate of soda.

Last of all stir in the flour and the dark chocolate pieces.

Pour the mixture into a lined loaf pan and bake for 50 minutes or until a skewer comes out clean.

Cool for a little in the pan then transfer to a wire rack to continue to cool. Ours didn't make it straight to the rack as it went via a bread board to be sliced as warm banana loaf is hard to beat.

 

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Banana & dark chocolate loaf with Glenballyeamon free range eggs. 

 

Bacon & emmental quiche with Glenballyeamon free range eggs

Serves 8

Ingredients

1 pack of ready-rolled shortcrust pastry

6 Glenballyeamon free range eggs

0.5 tub creme fraiche

1 pack of bacon lardons

100g emmental cheese, grated

1.5 tsp herbs of choice (I used My Secret Kitchen's Onion & chive mix)

Seasoning to taste

 

Method

Pre-heat the oven to 180 degrees.

Lightly grease a loose-bottomed flan tin and press the pastry in, leaving an overhang around the edges.

Prick the pastry base then blind bake for 15 minutes, using greaseproof paper and baking beans or an alternative. Remove the paper and beans then bake for 5 more minutes.

Meanwhile dry fry the bacon lardons until crispy then set aside on some kitchen paper for the excess fat to drain away.

In a bowl whisk the eggs, creme fraiche, herbs and seasoning then add the cheese and stir together.

Remove the pastry case from the oven and allow to cool for a moment then spread the lardons in the case and top with the egg mixture.

Bake in the oven for 25-30 minutes.

Allow to cool for 10 minutes before removing the pastry overhang with a sharp knife and taking it from the tin to cool on a wire rack. It's great hot or cold with a green salad and coleslaw.

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Mini fairy cakes with free range Glenballyeamon eggs

Makes 30

Ingredients 

150g butter

150g caster sugar

175g self-raising flour

3 free range Glenballyeamon eggs

1 tsp vanilla extract

For the icing 

150g butter

250g icing sugar

1 tsp vanilla extract

2 tsp hot water

Method 

Grease a mini muffin tray with butter and heat the oven to 180 degrees. 

Put all the ingredients into a mixer and mix until light and creamy. This should take no more than a minute or two. 

Bake in the oven for 13 minutes but check after 9 to be sure they're not over-cooking. They will be ready when they are nicely browned and looking as though they are coming away from the edges of the tray slightly. 

Allow to cool for a moment in the tray then transfer to a wire rack to cool.

Meanwhile, make the butter cream icing by beating the icing sugar and butter together until smooth and creamy. Add the vanilla extract and water and beat once more until smooth. 

Slice the strawberries into small pieces. 

Once cool, spread or pipe the icing onto the mini fairy cakes and decorate with a slice of strawberry. 

They look so pretty on the plate. They're perfect for parties and mid-afternoon treats!

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Mini fairy cakes with Glenballyeamon free range eggs. 

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Mini fairy cakes with Glenballyeamon free range eggs.

Microwave "omelette" with Glenballyeamon free range eggs

Serves 1

We hear so much about the importance of breakfast and more specifically taking protein for the first meal of the day. However, making a hearty meal first thing in the morning can be a real chore, especially with all the other things we have to do at the beginning of the day. If you're not keen on preparing ahead and making the egg "muffins" I posted about a few weeks ago then this is a perfect alternative. Not only is it super quick to make and cook but all the equipment can go straight in the dishwasher. There's no doubt that an omelette made the traditional way in a pan is far superior but this certainly does the job!

Ingredients

1 Glenballyeamon free range egg

Splash of milk

Knob of butter

Seasoning to taste

Your choice of fillings (ham, fried onion, scallion or mushrooms, grated cheese) 

Method

Whisk the egg, milk and butter in a microwaveable mug or small bowl. Add your filling if you are using one.  

Microwave the mixture for 1 minute. If you're doing this for the first time check it halfway to be sure you're not overcooking it but don't stir it as you'll lose the shape and it'll be scrambled egg instead of a mini omelette. 

Serve the omelette to your liking: perhaps with toast, slow roasted tomatoes, watercress or maybe just straight out of the mug! There's no excuse not to start your day with protein now. 😉 

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Mini microwave omelettes with Glenballyeamon free range eggs. 

​Baked eggs Florentine with Glenballyeamon free range eggs

Serves 4

This is a brilliantly versatile dish as it can be enjoyed at any time of the day and is very simple to make. I think it's best at teatime but we had it for lunch today with sourdough soldiers and it was great.

Ingredients

4 Glenballyeamon free range eggs

4-6 tbsp double cream

2 slices of good quality ham

2 handfuls of baby spinach leaves

4 tbsp cheddar cheese, grated

Butter for greasing

Seasoning

 

Method

Lightly grease 4 ramekins and pre-heat the oven to 180 degrees (fan).

Share the spinach out between the ramekins then snip the slices of ham on top.

Crack an egg into each ramekin and season to your liking.

Add 1-1.5tbsp cream to each ramekin and finish with 1tbsp grated cheese and further seasoning if desired.

Place the ramekins in a baking dish and fill the dish with boiling water so it comes halfway up the ramekins.

Bake in the oven for 17-20 minutes or until the egg has just set.

Serve with a green salad and chunky soldiers for dipping.

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Baked eggs Florentine with Glenballyeamon free range eggs. 

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Ready for the oven. 

Chocolate truffle dessert

Serves 6-8

This is a very indulgent mousse-type recipe that produces a firmer-setting chocolate dessert. A drizzle of cream or in our case a spoonful of fruit compote really finishes it off. I can't stress enough the importance of fresh, good quality eggs here as there is no cooking involved. The original recipe I found on the internet some years ago and I have tweaked it slightly each time I've made it, changing the flavours depending on the occasion. It's incredibly simple to follow and easy to remember once you've done it the once.

Ingredients

3 fresh free range Glenballyeamon eggs, separated

200g 70% minimum dark chocolate

Large knob of butter

1tsp vanilla essence and extract (or other flavour of choice)

250ml double cream

Method

Melt the chocolate and butter together gently until smooth and allow to cool slightly.

Whip the cream to soft peak stage and set aside.

Whisk the egg whites to soft peak stage.

Take the yolks and the vanilla and stir into the chocolate mixture then gently fold-in the whipped cream. (You could add any flavour here, for instance replace the vanilla with peppermint or orange).

Fold in the whisked egg whites and spoon into the serving dishes.

Refrigerate until well chilled and you're ready to serve. They are best if they are allowed to sit for 10 minutes or so before devouring as the mixture does go quite firm in the fridge.

 

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Chocolate truffle dessert with cherries. 

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So simple, the children can get involved!

Egg fried rice with Glenballyeamon free range eggs

Serves 1

This is a great way to use up leftover rice and if you're anything like me, there's always leftover rice to be had! I always over-cater but I also hate waste. You can also add meat or shellfish to this to make a special fried rice plus any vegetables you choose. I made this with what I had in the fridge and it will look very different each time I make it, depending on what I have in.

Ingredients

Leftover cooked rice

1 Glenballyeamon free range egg

1 small onion, chopped

0.5 green pepper, chopped

Soy sauce (I used light)

Local rapeseed oil for frying

Method

Heat the oil in the pan and fry the onion and pepper until softened.

Add the rice and a generous dash of soy sauce and fry for a further minute or two to ensure well-warmed through.

Make some space in the pan and crack the egg in, scrambling immediately to cook through and prevent sticking to the pan. Once the egg has begun to solidify and start to look like the start of scrambled egg you can mix in with the rice until it is thoroughly cooked.

A final splash of soy and it's ready to serve! A super-quick and delicious way to use up leftovers.

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Egg fried rice with Glenballyeamon free range eggs. 

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Egg fried rice. 

Feta & sundried tomato muffins with Glenballyeamon free range eggs

Makes 12 

Ingredients

4 large Glenballyeamon free range eggs

0.5 cup cheddar cheese

0.25 cup Feta cheese

1 tbsp yoghurt

2 tbsp milk

4 sundried tomatoes, chopped

1.75 cups flour

1 tsp baking powder

1 tbsp za'atar herb mix* or mixed herbs of your choice

 *You can also make your own mix if it is difficult to get hold of. There are different recipes out there but it contains sumac, thyme, sesame, marjoram, oregano & salt.

Method

Mix the flour, baking powder and za'atar or herbs together in a bowl.

In a separate bowl mix together all the other ingredients.

Fold the dry mixture into the wet mixture .

Spoon the batter into 12 muffin cases then bake in the oven at 180 degrees for 18 minutes.

Once cooked allow to cool for a few minutes in the tray then pop onto a wire rack to cool. They are delicious cold but slightly warm is even better! You can eat them as they are but a bit of butter goes down well, as does a green salad and some of my sweet corn relish.

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Feta & sundried tomato muffins with Glenballyeamon free range eggs. 

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served with a green salad & my sweetcorn relish.

Fresh mayonnaise with Glenballyeamon free range eggs

 I hadn't made mayonnaise for a long time and I had a perfect opportunity to make some this week for a lovely aperitif evening I was holding at home. This recipe is so simple and the beauty of it is that it can make a great dish out of so many things. Using it as a base for a Marie Rose sauce, a potato salad or just as a dip for some fresh prawns are just a couple of suggestions. You could also add some crushed garlic or your choice of herbs, lemon or chilli to turn it into something with a bit of zing. The gorgeous yolks of the Glenballyeamon eggs and the local rapeseed oil give it the most brilliant yellow hue. Proper mayo is most definitely not white!

Ingredients

2 Glenballyeamon free range yolks

Pinch of salt

Small dollop of mustard (I used Dijon) 

2 tsp white wine vinegar

225ml local rapeseed oil

Seasoning

Method

Taking the oil in a measuring jug and the remaining ingredients in a bowl, begin to drip the oil into the bowl, whisking as you go. Just add very small drips to begin with to prevent the mixture from curdling. After about a quarter of the oil has been whisked in it will be possible to add the oil a little quicker, similar to when you add milk when making a roux. 

Once all the oil is all whisked in you can season to your liking and add any extras you wish to. The mayonnaise can be kept for a couple of days in the fridge in an airtight container or jar. 

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

 

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Fresh mayonnaise with Glenballyeamon free range eggs. 

 

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Almost custardy in colour & texture.

Salted choc-nut 'Eton mess' with Glenballyeamon free range eggs

Serves 6

Making the cloud eggs two weeks ago made me realise how long it had been since I'd made meringue. With the warmer weather just now I couldn't resist playing with this well-loved pud that screams of Summer and outdoor dining. I've gone for chocolate indulgence here but given the time of year, it would be wrong not to serve some fresh, seasonal fruit with it to give it a refreshing burst of berry flavour.

 Ingredients

Whites from 3 Glenballyeamon free range eggs

150g caster sugar

Fresh double cream or extra thick double cream

1.5 large bars of salted milk chocolate (I used Lindt)

1 tbsp golden syrup

1 knob of butter

Nuts & pretzels of choice (I used a mixed bag of salted caramel nuts & pretzels with chocolate & fudge pieces)

Method

Preheat the oven to 140 degrees.

Separate the eggs and whisk the whites in a large bowl until they form stiff peaks. Using a mixer this takes approximately 5-10 minutes. N.B. Keep the yolks to bind burger mixture, glaze bakes, make custard or for breadcrumbing meat, fish and vegetables.

Add the sugar 1 tbsp at a time while the mixer is still going until well combined and glossy-looking. Dollop the meringue mixture onto a grease-proof paper-lined tray in golf ball-sized blobs. You should get about 32 individual meringues.

Bake in the oven for 60 minutes then switch off the oven and allow the meringues to cool with the oven door ajar.

Whisk the cream if you aren't using extra thick cream. You can liven it up with a shot of your favourite liqueur or some fresh vanilla too if you like. Roughly crush some of the nuts and pretzels and leave some whole. 

Melt the chocolate with the syrup and butter in a pan on a low heat until combined. 

To assemble the dish, traditionally you should break-up the meringue and combine with the cream. I thought the meringues looked so pretty that I chose not to. I drizzled over the cream, dolloped on the chocolate mixture and sprinkled on the nut and pretzel mix. It can make an impressive display on the table but if you prefer to serve individual desserts you could always make sundaes by layering and combining the ingredients in some tall glasses. Enjoy!

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

Choc-nut 'Eton mess' with Glenballyeamon free range eggs. 

Choc-nut 'Eton mess' with Glenballyeamon free range eggs. 

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Meringues made with Glenballyeamon free range eggs. 

 

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Easy to serve! 

 

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Glenballyeamon free range eggs.