Potato bread
Ingredients:
- 1kg cold mashed potato
- 200g plain flour extra for dusting
- ½ teaspoon baking powder
- Salt
- Pepper
- 1 bunch scallions, finely chopped
- 6 rashers of Corries smoked bacon, cooked and finely chopped
- 100g dried cranberries
Method:
Sift flour and baking powder together.
Combine with potato to form dough.
Combine the scallions, bacon, cranberries, and a touch of salt and pepper.
Roll out your dough on a floured service and cut into 3-inch disc.
Heat a large dry frying pan (no oil or butter) and fry the farls in batches for about 4 minutes on each side until they get dark spots and are cooked through.
Smashed avocado
Ingredients:
- 1 avocado
- ½ red onion, finely diced
- 1 tablespoon Pure Thai sweet chilli sauce
- Juice ½ lime
Method:
Peel and stone the avocado, then smash with the back of a fork
Add in the remaining ingredients.
Hot honey
Ingredients:
- 1 jar honey
- Chilli flakes
- Habanero Steve’s Smokin’ Chipotle Hot Sauce
- Cider vinegar
Method:
Decant honey into a small saucepan.
Add about good heaped teaspoon of chilli flakes, more if you like it hotter.
Add 30ml of hot sauce, or more if you like it hotter.
And a good splash of cider vinegar.
Place on a medium heat, cook until just boiled, remove from the heat and cool
Sliced smoked salmon I like to get mine McKeowns fishmonger in Bangor High Street
Clements eggs cooked your way, scrambled, poached, boiled, fried its your choice
Time to assemble
Place your warm potato bread in the centre of your plate, top with the smashed avocado and sliced smoked salmon, serve with your choice of eggs and a good drizzle of hot honey.
Enjoy!
Please note, the student chef has chosen to use particular brands however the recipe can be made using any brand of ingredients.
