Ulster Kitchen Festive Open House

This past weekend we opened our home in the spirit of Christmas and welcomed all kinds of friends, neighbors, and customers for food, fun & general festive jolly making! This has become an annual tradition for us, and we just love it. OK, I admit it, for some folks, having 70 people through your home on a given day may not be your idea of fun, but for us...it is!

My friends Deborah, Linda & Jane came over to help and we kept a steady stream of wonderful Irish food, tea, and goodies going without fail throughout the day. We served soups, smoked oatcakes with crab, Irish cheeses, a wonderful new chicken dish I've been working on (future blog entry!) all kinds of Irish shortbread, and of course my new 'hot ticket item', my Irish vanilla butter fudge, with white chocolate & cranberries. yum.

We also enjoyed the wondrous and soothing talents of Angie Beamis through the day as she played some very beautiful Celtic Christmas music on the Irish harp. There is just something about the beauty of this instrument that has to be experienced. Somehow, it's good for the soul!

So, fun was had by all...and if you missed out, the good news is we're going to do it again this coming Saturday!

so, mark your calendars, and plan to drop by (if you're in the ATL area) for more Irish festive goodness, and pa rouse our latest Ulster Kitchen offerings while you're here. Our new products make the perfect gifts!

Merry Christmas everyone, and happy shopping!

Judith, the Irish Foodie.

Festive Orange & Cranberry Chicken

Sing with me now....'Tis the season to be jolly, fa la la la la...la la la la! And to cook with orange and cranberry, fa la la la la..la la, la, la...'

Yes, it's December and just like everyone else I know, I'm not overly thrilled with the commercial side of 'The holidays' as they are known of here in the USA, but I still adore Christmas, and for many reasons. I love to cook and entertain, I love to give & receive gifts. I love the pageantry of dressing up for parties and gatherings. I love the decorations & aromas of fresh pine & mulled wine, and I love the message of Christmas. So for me, this is a time to celebrate. A time to invite friends & neighbors over to share in the magic of Christmas, and I love dreaming up new festive recipes to enjoy this comforting and exciting time of year. So, here is one of my favorites;

'Festive Orange & Cranberry Chicken'.

This festive dish looks good, smells good, tastes good and is good at any time of year, but in December, when ripe New England cranberries are in the stores, the combination of tangy orange & tart cranberry scream for Christmas. Best of all, this recipe is relatively easy to make, which is a blessing at this time of year when everyone has just too much to do. You can serve this wonderful dish with fluffy rice, or potato-au-gratin or with a simple green salad. Your choice, just serve with friends and enjoy.

So, plan your party. Send the invites. Find that 'awkward' snowman sweater. Put another log on the roaring fire and cook up a storm this Christmas, making it a season to remember for years to come! Have a go at this tasty festive dish and you won't be disappointed.

Enjoy!
Judy the Irish Foodie

'Festive Orange & Cranberry Chicken'.

Ingredients:
• 6 Chicken breast fillets
• 6 Tbsp flour
• ¼ tsp ground ginger (or ½ tsp grated fresh ginger)
• kosher salt and pepper
• 1 Tbsp Vegetable oil
• 4 Tbsp Butter
• ¼ cup Brown sugar
• 3 oranges (1 1/3 cup) freshly squeezed orange juice
• 1 ½ tsp of orange zest
• 2 oz (¼ cup) of Chicken stock
• 4 oz (1 cup) fresh cranberries
• 6 slices of orange (for garnish)


How to make it:
1. Preheat oven to 350 degrees F.
2. Combine flour and ginger. Season chicken fillets with salt and pepper and then coat in 3 Tbsp flour and ginger. Heat 1 Tbsp of butter and 1 Tbsp of oil in skillet and sear seasoned chicken breasts on medium high heat until golden brown, (about 1 minute each side).
3. Remove the chicken from the pan, and place in a 9x13” casserole dish. Zest and squeeze oranges. Add the remaining 3 Tbsp of butter to the pan and melt before adding the remaining 3 Tbsp flour and ginger. Stir together and cook for about 1 minute, as you would do when making a roux, before adding orange juice, zest and chicken stock, salt and pepper and brown sugar. Strain sauce over chicken breasts. Stir in cranberries and pour over chicken in casserole dish.
4. Bake in oven covered for the first 20 minutes, and then add cranberries and bake uncovered for the final 15 minutes.
5. Garnish with a slice of twisted Orange.

Ho! Ho! Ho! y'all....

Crab Pate with Chives & Lemon on Irish Oatcakes

So, Thanksgiving is here (so fast, huh?) and the mind turns to turkey, squash, sweet potato casserole, pumpkin pie, Macy's parade, polite distant relatives, and cranberry juice. But wait, what on earth will you have for an appetizer? How will you impress Auntie and prove to her that you are a whiz in the kitchen after all? Fear not, because after much thought I've decided to share with you an elegant, but strikingly different dish to possibly serve those awkward relatives that will have them talking about your hospitality all the way home...

Yes, it's 'Crab Pate with Chives & Lemon on Smoked Irish Oatcakes'....

Trust me, serve this with a crisp, cold glass of chardonnay as your guests arrive, and it's sure to kick-start the conversations on the right note! It's very different to the turkey & squash & pumpkin favorites, but then again why not choose to experiment?

I recently ordered a new product for the 'Ulster Kitchen', namely these wonderful smoked Irish Oatcakes, and they are very delicious. Especially when served as an appetizer like this that will enhance the platform of smokey oats. The crab meat, creme fraiche, lemon & horseradish shine when combined into a flavorful pate, then served on these bite sizes oatcakes.

Of course, this is a tasty piece of Irish cuisine, and even though none of the pilgrims were Irish, the Mayflower did sail past Ireland on it's way to Plymouth...and that must count for something, right?? OK, I tried...but let me encourage you to give this one a spin for your upcoming parties or events this holiday season. We will be serving them during our annual Christmas open house events, and are sure they will be a hit!

Enjoy your feasting!

Judith the Irish Foodie.

Crab Pate with Chives and Lemon on Irish Oat Cakes

• 1 8oz packet cream cheese
• ½ cup crème fraiche
• 1 shallot (finely chopped)
• 2 Tbsp chives (finely chopped)
• ½ tsp lemon zest
• 1 Tbsp lemon juice
• 1 Tbsp milk
• 1 tsp horseradish sauce
• ¼ tsp fine sea salt
• freshly ground black pepper
• 8 oz lump crab meat
• few chives (to garnish plus a little lemon zest)
• Irish Oatcakes (see bakery chapter)

How to make it:

1. Bring cream cheese to room temperature and then beat to soften with hand held electric mixer. Gently fold in the crème fraiche, shallot, lemon zest and juice, chives, milk, horseradish and salt and pepper.
2. Fold in the crab meat using a rubber spatula.
3. Refrigerate for about 2 hours before serving.
4. To serve place a teaspoon of crab pate on top of a buttered oatcake, a little lemon zest and ½’ piece of chive.

J the I F

Apple, Cranberry & Pecan Morning Muffins

Being raised on a farm in Co. Armagh, the ‘orchard county’ of Ireland, I am always drawn to recipes that contain apples, particularly in the Fall. Makes me think of my mother’s warm kitchen and the aroma of apple pie, or tart as we knew it, wafting through the house. So, when I was working in New York City a few weeks ago, I discovered an absolutely delicious apple, cranberry and walnut muffin from the famous Magnolia Bakery. Super yummy indeed!...I made this delicacy my New York morning ritual, and, when I got back home to Atlanta I did my utmost to recreate the texture and flavors of this moist muffin, loaded up with tart green apple, cranberries and a crispy topping. Of course, I just had to switch the walnuts out for pecans as I am in Georgia, of course!

So, the red cranberries and the bright green skin of Granny Smith apples make these muffins a colorful contribution to holiday brunch parties or family gatherings, or just as a welcome indulgence on these crisp, cold mornings to munch on with your hot, hot coffee...

Packed with good anti-oxidants, give these beauties a go this Fall and let me know what you think!

Enjoy!
Judith the Irish Foodie

Apple, Cranberry and Pecan Muffins

(makes 12)

• 1 cup all-purpose flour
• ½ cup whole wheat flour
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• ¼ tsp ground cloves
• 1/4 tsp salt
• 2 large eggs
• ¾ cup dark brown sugar
• ¼ cup vegetable oil plus 2 Tbsp melted butter
• 1 tsp vanilla
• 1 large granny smith or any tart apple (1 ½ cups chopped with skins on)
• ½ cup cranberries
• 3/4 cup pecans (toasted and chopped)

(cinnamon topping)

• 3 Tbsp demerara sugar
• ½ tsp cinnamon
• 2 Tbsp melted butter

How to make it:

1. Preheat oven to 375 degrees F. Grease or line muffin tins with paper cups.
2. Combine flours, baking soda, cinnamon, nutmeg and salt and sieve in to a large bowl.
3. In another large bowl or cake mixer whisk together the eggs, sugar, oil, melted butter and vanilla. Add the flour mixture to the liquid ingredients and stir to combine. Fold in the apples, pecans and cranberries.
4. Use an ice cream scoop to spoon batter in to prepared muffin cups. Mix the melted butter with cinnamon and sugar and sprinkle over muffin tops.
5. Bake for 20 to 25 minutes or until muffins are firm to the touch.

Pumpkin & Lentil soup with crispy cinnamon croutons

Loving Fall, oh yes. Pumpkins on the porch, chilly mornings at the bus stop, deep blue skies to backdrop the turning leaves and the beginning of the 'comfort food season'. This is my, and many others favorite season, so I thought I would get all creative like and showcase a brand new Autumnal recipe to get you well and truly into the spirit of all things Fall, (with an Irish twist, of course!)

So, see what you make of this one my foodie friends...'Pumpkin & Lentil soup with crispy cinnamon croutons'. Yum, yum. Yes, I took a few risks with this one, but my family raved about it, so why not give it a spin? Think of the dish as a combination between warm ginger bread and pureed root vegetables. Comforting indeed, eh?

But what about the ingredients? I hear you cry? Well, I have to admit that I do often cheat and use canned pumpkin puree and find it not only a quality product but a huge time saver, but, this afternoon in true Autumnal style I was quite determined to test this recipe using fresh pumpkin and came home with an adorably cute orange gourd from the market. I sliced it in half, removed the skin and after slicing my finger for the hundredth time with the blade I decided to roast it first. I placed the pumpkin, flesh side down with the seeds removed, on a foil lined baking sheet and roasted it for an hour. Viola! The flesh was easy-peasy to scoop out and add to the soup!

Our family then had this soup for a main course tonight as the lentils add a hearty element and texture for a suitable entree. One thing though, I did add a little crumbled apple wood smoked bacon for my meat lover husband who was happy to partake along with a chilled harvest style beer, and he swore that the bacon added to the soup made a great thing even better...I'll let you decide on that one!

So, enjoy the leaves turning, the silly costumes and buy a wee pumpkin to give this one a try!

Enjoy!
Judith the Irish Foodie.


Pumpkin and Lentil soup with cinnamon croutons

(serves 6)

• 1 medium onion (finely chopped)
• 2 Tbsp butter
• 1 tsp fresh root ginger (grated)
• 1 cup lentils (rinsed and soaked)
• 5 cups vegetable stock
• 1 lb peeled pie pumpkin or a 16 oz can of pureed pumpkin puree
• ½ cup soft brown sugar
• 1 tsp kosher salt
• dash of freshly ground black pepper
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ cup heavy whipping cream

(Cinnamon Croutons)

• 6 ¼ inch slices of rustic baguette
• 3 Tbsp butter (room temperature)
• 1 Tbsp brown sugar
• ¼ tsp cinnamon

(Garnish)

• ¼ cup cream fraiche (to garnish)
• pinch kosher salt
• squeeze lemon juice

Method:
1. Soak lentils to remove any foreign materials.
2. Melt the butter in a large saucepan on medium heat and saute onions until fragrant and translucent. Add fresh root ginger and saute for a few more minutes with onions.
3. Add stock, lentils, pumpkin, brown sugar, salt, pepper, cinnamon and nutmeg stirring well. Bring to a boil, and then reduce heat. Cover and simmer for 30 minutes, stirring occasionally until the lentils are soft.
4. Puree the soup with a food mill or liquidize in a blender.
5. Transfer the soup to a saucepan and slowly heat through. Stir in cream and taste to adjust seasoning.
6. To make the cinnamon croutons preheat the oven to 350 degrees. Blend the butter, cinnamon and brown sugar and spread over bread slices Bake for 5-7 minutes until crispy. Chop with a knife.
7. Prepare cream fraiche garnish by blending a little kosher salt with lemon juice.
8. Serve soup in warmed bowls with a dollop of cream fraiche and a small handful of croutons.

Jude in New York City!

Last week I had the incredible honor of representing Northern Ireland to the world (well, a slice of the world I suppose!) as I, and my small business 'The Ulster Kitchen' was part of an incredible showcase in New York City entitled 'Experience Northern Ireland'. For one week the Vanderbilt hall in Grand Central Station was transformed into a stunning exhibit illustrating just what a wonderful place Northern Ireland is for a vacation. The cream of Irish talent was there including dancers, singers, song writers, performers, celebrity chefs, actors, musicians of every stripe....and me!

Yes, little ol' me was there and I was demonstrating and exhibiting a wide range of wonderful products from Northern Ireland including Irish linens, teas, coffees, baked goods, music, food & drink and more...all of which is available on my website, I hasten to add!

It was a blast! Literally thousands of people came through and it was exhilarating to meet so many people, showcase what we have to offer and represent my home country. What a thrill! Many New Yorkers were of Irish descent, and all wanted to tell a story.

So, enjoy this little 'snapshot' video, and I'll see you next time with a 'knock out' recipe to celebrate Fall!

Until then, enjoy!

Judith, the Irish Foodie

Goodbye Summer!

OK, so it's still hot in Georgia, but at least there's a 'hint' of coolness in the air these mornings which means...goodbye summer! hello Fall!

Yes, it's September and the beach holiday is but a memory, the kids are back in school, the homework wars have begun, and life seems somewhat normal again. So, in celebration of the end of summer I'm posting a warm, colorful late summer Georgia favorite. Southern style ratatouille.

The great thing about this time of year is the abundance of fresh, locally grown produce available right on our doorsteps. Just take the time to visit any of the many Saturday morning farmers markets in our areas and you'll see! Ripe, plump vegetables bursting with flavor, as opposed to sad veggies flown half-way across the world in gas filled containers. Yes, now is the time you cooks! Get out there and grab those fresh veggies and you'll be rewarded with flavors that are only available this time of year.

Last week we entertained some friends, and used 'in season' vegetables to create this wonderful ratatouille which is easy, incredibly tasty, and looks fabulous on the plate. Just don't crowd it with too many other things. Let the colors and flavors speak for themselves and you'll be in for a treat.

So, wave goodbye to summer with this seasonal delight....and roll on Fall!

Enjoy!
Judith the Irish Foodie

(Farmers market ratatouille)
• 3 Tbsp olive oil
• 1 small sweet vadalia onion
• 2 cloves garlic (crushed)
• 1 red pepper (seeded and chopped)
• 1 yellow pepper (seeded and chopped)
• 1 ear of fresh corn
• 1 small eggplant
• handful of okra (ends removed and chopped)
• 1 medium zucchini (thinly sliced)
• 1 14 oz can organic chopped plum tomatoes
• 1 Tbsp fresh thyme (chopped)
• coarse salt and pepper


Method

1. To make farmers market ratatouille heat olive oil in a large sauté pot. Begin cooking the onions and garlic until soft and then add red and yellow peppers for cook for 2 minutes to soften.
2. Next add the eggplant, okra and corn and cook for another 3 minutes before adding the thinly sliced zucchini and tin of tomatoes.
3. Simmer vegetables for 5 minutes until soft.
4. Stir in fresh thyme and season with salt and pepper.

J the I J

Fried Green Tomato Stack with Irish Blue Cheese and Peach & Onion Jam

As I mentioned to you all last week, we just returned from Savannah, Georgia after having a wonderful time in that beautiful Southern gem. And, whilst there, we dined at a delightful spot that served the most delectable 'Fried Green Tomatoes'. (Yummy y'all!)...so good in fact I just had to experiment with this in my own kitchen and write about the experience, so , here goes....

So, what is it about 'Fried Green Tomatoes' that makes them sooo good? After all, at first glance they're unripened tomatoes and cornmeal, no big deal, right? Ah, but when you consider the genius of this dish you will think again. The tomatoes, as I said, are unripened so they remain quite tart and crunchy, which works perfectly in harmony with the egg, cornmeal & buttermilk batter. The firmness of the fruit helps to hold it all together, and the result is a crunchy, tasty, tart perfection.

Now, the question remains.....how to serve them?

In pondering this question I decided to introduce a little Irish Blue cheese into the recipe, and used a wonderful new product I've discovered from 'File Mile Town Creamery' in Northern Ireland called 'BallyBlue'. I tied this explosively tasty cheese with the tomatoes in a stack and sat everything on a bed of my own 'Peach & Onion Jam'. Again, the balance of flavors here work wonderfully. The savoury fried tomatoes serve as a wonderful foundation of flavor to showcase the tangy blue cheese, contrasting with the sweet/savory peach & onion jam. Wonderful as a summertime lunch, or a more traditional 'Southern style' starter (with an Irish twist!) ...now, just add some reduced balsamic syrup for that gourmet touch, and viola!

So let me invite you to give this southern belle a spin. Pick up some green tomatoes, along with the other ingredients below...and have a go!

Enjoy (y'all!)

Judith, the Irish Foodie


Fried Green Tomatoes
(serves 4)

• 4 green tomatoes
• coarse sea salt and pepper
• 1/2 cups stone ground cornmeal
• 1/2 cups all purpose flour
• 1 egg (beaten)
• ½ cup buttermilk
• vegetable oil (to fry)
• 2 Tbsp basil (chopped)
• 4 oz Ballyblue cheese

Balsamic syrup
1 cup dark balsamic vinegar

Peach and Onion Jam

1 Tbsp olive oil
1 medium onion (1 cup finely chopped)
2 Lbs peaches (2 ¼ cups peeled and diced)
3 Tbsp white wine vinegar
3 Tbsp brown sugar
½ tsp ground ginger
½ tsp smoked paprika
½ tsp ground cumin
½ tsp sale
¼ tsp ground black pepper

Method:

1. To make peach and onion jam heat oil over medium high heat and gently fry onions for 3 minutes or until soft. Stir in peaches, brown sugar, vinegar and spices. Bring to a simmer, cover and cook for 8-10 minutes. Remove from heat and allow cool.
2. To make the balsamic syrup place vinegar in small saucepan and gently boil until reduced by 75%. Remove from heat and set aside.
2. Slice tomatoes in to generous ¼’ pieces and season with coarse sea salt and ground black pepper.
3. Beat eggs and buttermilk together with a fork. Mix flours together in a small bowl. Dip each slice of tomato in to wet mixture shaking off excess and then coat in dry flour mixture.
4. Heat oil in heavy cast iron skillet to medium-high temperature. Avoiding crowding place a few slices of tomato at a time in skillet frying for about 3 minutes on each side. Place on a warmed plate.
5. Assemble by placing a little peach and onion jam in center of plate. Stack tomatoes with a slice of blue cheese between each tomato layer ending with a little cheese on top and a teaspoon more of the peach and onion jam. Sprinkle over a little freshly chopped basil.
6. Best served immediately.

O Savannah!

So, we just returned from a weekend in beautiful and historic Savannah Georgia, and I was certainly inspired by the city, I must say. We were in Savannah as vendors at an Irish dancing event and my curiosity was very much piqued by the experience...

Savannah is indeed an architectural and cultural gem, with beautiful period squares, oak lined streets, old brick facades, wrought iron porches...and, a quirky Irish tinge to the place that I found intriguing. At first glance you would not normally associate such a genteel place as Savannah with all things Irish. After all, the city has an 'air' about it of 'old South'. Horse drawn trams, live oaks, shrimp & grits, but around every corner you find either an Irish pub, or place name, or flag, or something of the 'ol sod that wouldn't be out of place in south Boston or Chicago. So, what gives?

The amazing thing is that Savannah's St. Patrick's day parade in March in the 2nd largest in the US, right after NYC. Thought it was Boston? No, think again y'all, it's Savannah! It appears to me that what Mardi Gras is to New Orleans, St. Pats is to Savannah, and they have literally built a culture around it..(long may it continue I say!)

The city welcomes over 400,000 (yes, that's four hundred thousand!) visitors to take part in the week long St. Pats festivities,and it has obviously transformed the culture of this Southern gem. Can you think of any other city in the US that attracts almost three times it's population to watch a parade outside of Mardi Gras? Wow...indeed.

So, Irish in Savannah it is, and we felt so welcomed and enjoyed our time there so much that we will be back. A lot!..and certainly every March 17th if we can spare it!

That said though, this is a food blog after all, so let me indulge you with one of Savannah's culinary treats.

On one of the nights we were there we walked along the River Walk and dined in a wonderful spot called 'Vic's on the River'. Very Southern, very authentic, and everything we had was fresh and delicious. I would recommend it, and for my blog entry next week I'll be posting a creative 'fried green tomatoes' recipe that I've been perfecting that was inspired by my Savannah experience....so, tune back in next week!

And there it is...if you have time and the inclination please make sure you visit Savannah, and if you don't mind mucking in with 400,00 of your closest Irish friends, let's visit on March 17th!!

'till next time!

Judith the Irish Foodie x

Full Irish Breakfast- Ireland part 3

Part of the joy of being in Ireland is waking up every day and relishing an Irish breakfast yet to come. Granted, breakfast is done very well in America, I love our coffee & donuts, but there's just something about the Irish cooked breakfast that fires you up for the day, and sets you out in your pursuit of all things green....(if you've ever been to Ireland, and stayed in a hotel, or guesthouse, or B&B, you will know what I mean!)

What I'm referring to is known around the world as the 'Full Irish Breakfast', and I so enjoyed our breakfasts whilst in Ireland that I just had to include a blog entry on the subject, and introduce you to my spin on this Irish classic.

Perhaps it's the colder climate that makes you appreciate a hot cooked breakfast. Or perhaps it's the quality farm produce behind the fry. The thick cut Irish bacon, the sausages, or the scrumptious Irish breads. Or perhaps it's the nostalgia that a full Irish breakfast brings...whatever it is, I loved it and enjoyed several during my trip, accompanied with a lovely cup of Punjana, and I'm sure you will too!

Of course, each hotel or guesthouse will have their own spin on what makes a cooked breakfast special, and below you will find my 'take' on the subject. You see, In Northern Ireland, we know the breakfast as an 'Ulster Fry', and the addition of potato bread and soda bread to the list of ingredients makes ours very 'northern' in flavor. So, along with the fry, I'm going to give you pointers on how to make 'Soda griddle bread', an essential ingredient.... (you'll love it)



Let me invite you then to go the extra mile, see if you can pick up the ingredients, conjure up this wonderful soda bread and you too can create the feeling of an Irish morning right there in your own kitchen...(umm, just don't look out the window, or you will ruin the effect!)

So, here it is, another 'taste' of Ireland, specifically from Northern Ireland...
Enjoy!

Judith, the Irish Foodie.

(serves 4 people)

1 Tbsp vegetable oil
4 slices of bacon
4 large breakfast sausages (sliced in two)
4 cage free eggs
1 large tomato (cut in four slices)
sea salt and pepper
4 slices potato bread (substitute with another bread)
2 soda farls (sliced in two length ways)
2 Tbsp parsley (chopped)

Soda Farls

Griddle (preheated)
2 cups plan flour
¼ tsp salt
½ tsp baking soda (sift)
1 Tbsp shortening
1 cup buttermilk


METHOD

1. To make the farls preheat griddle to medium high heat. Measure dry ingredients and sift soda. Rub in shortening. Add buttermilk and bind together with large metal spoon.
2. Knead very lightly with floured hands. Use a floured rolling pin to roll dough in to a circle ¾ “in diameter. Cut in to quarters with a floured sharp knife.
3. Place each quarter on griddle and cook for about 10-12 minutes on each side. (I like to cover farls with a clean, dry tea towel when cooking on the griddle). Farls are ready when bread is golden brown and the sides are firm to the touch.
4. Fry the bacon in a large skillet with a little vegetable oil until crispy. Remove bacon from pan and place on a warmed plate in low oven. Drain off some excess grease from skillet and fry sausages, adding to plate with bacon in low oven when cooked.
5. Drain and clean the pan or use a new nonstick pan to fry the eggs. Add a little vegetable oil to the pan and place on medium heat. Crack the eggs carefully in to the pan, and add a little water to steam a little. Continue to cook for about 2 minutes for ‘sunny side’ up or turn if you like them ‘over easy’.
6. Season tomato with sea salt and pepper and add to skillet, cooking to soften on each side.
7. To stack fry begin with a slice of freshly baked farl, slice of prepared potato bread (optional), fried egg, tomato, sliced sausage and bacon on top. Sprinkle a little parsley over stack!