Sat, 17 March 2018
Chef Lizzy Lyons from Lizzy’s Little Kitchen in Listowel was in the kitchen with these delicious recipes.
Breakfast in Bread
Ingredients:
8 crusty bread rolls
2 tablespoons of melted butter
Salt and pepper
Assorted fillings eg handful of spinach, cheese, cherry tomatoes, grated cheddar cheese, feta cheese, diced red onion, peppers
8 eggs
Method:
Preheat your oven to 350FH/180C/Gas mark 4.
Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact.
Brush the inside of each roll with the melted butter and season with salt and pepper.
Fill with your chosen filling.
Crack an egg on top, season with salt and pepper and place on a baking sheet.
Bake for 10-12 minutes and then cover loosely with foil.
Bake for another 20-25 minutes, or until the egg is just set.
Kale, White bean and Chorizo Soup
Ingredients:
2 cans of cannellini Beans
2 onions roughly chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
500ml chicken stock
1.5L water
1 can chopped tomatoes
50g Parmigiano-Reggiano rind on
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon finely chopped fresh rosemary
200g of chorizo sliced
8 carrots, diced
250kg kale stems and centre ribs discarded and leaves coarsely chopped
Method:
Cook onions in oil in a large saucepan over moderately low heat, stirring occasionally, until softened.
Add garlic and cook, stirring for another minute.
Add beans, chicken stock, 500ml of water, cheese rind, salt, pepper, chopped tomatoes, bay leaf, and rosemary and simmer, uncovered for about 15 minutes.
While soup is simmering, brown chorizo in batches in a frying pan over moderate heat, turning, then transfer to paper towels to drain.
Stir carrots into soup and simmer 5 minutes. Stir in kale, chorizo, and remaining water and simmer, uncovered, stirring occasionally, until kale is tender.
Season to taste with salt and pepper.
