I love Donal Skehan. I’m not sure how I first heard about him but I’ve been following him on Twitter for years (how ironic is that referring to Twitter with such longstanding presence?). Plus I like his hair…
He literally IS the food porn king in Ireland as far as I’m concerned and I am always making notes what to try next inspired by his latest Twitter post/Instagram pic.
Enter Egg in a Hole. I saw it on Donal’s Instagram, I tried it. It rocked. Thanks Donal!
Part two of my inspired weekend of cooking (see previous post) took place this morning for breakfast. I so love the recipes that I pick up from Stylist Magazine and Emerald Street. Infact I’m probably more in love with Emerald Street because I sit at a computer nine hours a day and when a recipe drops into my inbox there’s nothing I like doing more than staring at inspiring recipes.
I also think Hugh’s way of cooking is so convincing. The man wrote a whole book about vegetables which would convert any non veggie eater.
This weekend I made Chachouka. WTF you say? Well doing a little hunting around I found out that chachouka (also called shakshouka) originates from North Africa – thought to be Tunisia. Quite apt that the OH came back from working in Tunisia on Friday – not so sure he was impressed with this as a breakfast dish though. Ah well you win some you lose some.
It’s been almost six months since I left the rough but comforting arms of Shoreditch and changed jobs travelling to the never-ending turnover of Soho. One of my colleagues recently changed jobs and his new 9-5 role is in Shoreditch. The SAME road my last job was, no less. I felt a slight sadness as I remembered how much I loved working in the area and couldn’t wait to tell him where to eat lunch in Shoreditch. His leaving gift from me being a blog post especially for him – Nick Christian – sorry for the delay but below is for you.
Sounds a bit full on doesn’t it?
Hard dough bread and plantain are known for their filling properties. If you are serving realistic portions without going overboard, this can be the perfect breakfast. I decided to be experimental when I realised that I had some plantains in the fridge that needed to be cooked that day. I could have fried them for dinner but I remembered that plaintains can be served any time of the day and if I were in my native St Lucia, I wouldn’t give it a second thought.
You can get plaintains from most Indian fruit and veg shops. Some Off Licences or newsagents will even have plaintains displayed out front amongst other fruit and veg. Go for the yellow ones with brown areas if you want to be able to cook it straight away. It will look like an over ripe banana.