Monday 17 June 2019

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Cork Independent

Lifestyle & Leisure

Sunny side up for Kinsale hotel

Wednesday, 5th June, 2019 4:04pm

Kinsale’s Blue Haven Hotel has recently announced as the Munster winner in the Eggs for Anytime Chef Competition.

The competition, run by Bord Bia and the Irish Egg Association, invited chefs from around the country to embrace the culinary versatility of eggs and create an egg-citing recipe with Bord Bia Quality Assured eggs that would feature on their restaurant menu outside of breakfast and brunch.

The Blue Haven Hotel was the recipient of the Munster Award for its shakshuka consisting of eggs poached in a spicy tomato based sauce, created by chef Alan Burton.

The award was accepted by Blue Haven Hotel Marketing Manager Cassandra O’Connell, who said: “We are so flattered to be awarded the winner of the Munster region.

“Our menu is carefully designed to use locally sourced ingredients, including quality assured eggs, and a little bit of imagination to entice our customers again and again.”

Serves 2

Ingredients:

• 4 Bord Bia Quality Assured eggs

• 6 tomatoes

• 3 tbsp of olive oil

• 1 red onion, finely diced

• 25ml red wine vinegar

• 25ml water

• 25g demerara sugar

• 1 garlic clove, peeled and sliced

• Pinch of Chinese 5 Spice powder

• 1 bay leaf

• 1 small crusty baguette, sliced

• 50g spinach, wilted

• 50g chickpeas, drained and rinsed

• Sea salt and freshly ground black pepper

Method:

1. Preheat the oven to Gas Mark 4, 180°C (350°F).

2. Take tomatoes. Cut into quarters and cut out the core piece. Place the tomatoes on a roasting tray, drizzle with 2 tablespoons of the oil and season with cracked black pepper and a little salt. Place in the oven and roast for 20-25 minutes until cooked through and slightly roasted.

3. Heat the remaining tablespoon of oil in a small saucepan over a medium heat. Add the onion to the pan and sauté for 6-8 minutes until softened.

4. In a small separate saucepan mix the red wine vinegar with the water and sugar. Add the garlic, a little pinch of Chinese 5 Spice and the bay leaf. Bring this to the boil to dissolve the sugar then set aside to infuse. When the tomatoes are cooked, throw them into the pan with the onions on a low heat. Stir them in and start to break them up. Remove the bay leaf from the spice liquid and add to the tomatoes mix and allow to cook, stirring now and again.

5. To serve: Line two bowls (must be heat proof) with the tomato chutney mix. Throw in a little bit of wilted spinach and sprinkle over a few chickpeas. Making two pockets for the eggs into the chutney/spinach crack two eggs into each dish.

6. Place in the oven for 7-8 minutes or until the egg is starting to bubble. While they are cooking heat a griddle pan over a high heat, brush the slices on each side with the olive oil and toast on the heated griddle pan for 1-2 minutes on each side or until charred and serve alongside the shakshuka.

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