The Office of the Northern Ireland Executive in Brussels hosted a Traditional Brunch this year which was a bit of a twist on our annual Ulster Fry for St. Patrick’s Day. This is always a highly anticipated event in the Brussels calendar and although we were unable to host our breakfast in person this year we were able to invite our friends and colleagues to mark the occasion at our online masterclass.
Our Director, Lynsey Moore, was joined by Chef Paula McIntyre live from her kitchen in Portstewart, Northern Ireland to show us how to make some delicious traditional breads, which are a unique aspect of our region’s breakfast. Using a fabulous spread of regional delicacies to indulge in, Paula recommended the perfect foods to accompany the breads such as award winning charcuterie and jam, all washed down with a Hazelnut Poítin Irish Coffee.
The selection of products were sourced from local businesses in Northern Ireland, allowing guests in Brussels to cook along and taste the ingredients Paula used during the demonstration.
We extend our special thanks to all who attended the event, it was great to see friends and colleagues coming together in a fun way to celebrate our Food, Drink and Culture.
If you weren’t able to make the event on 19 March, there are short videos below and you will still be able to catch the full event when the link is uploaded from 31 March 2021, or why not try making one of the following recipes from Paula.
To find out more about our fantastic products and Food and Drink Experiences, visit Discover NI and Food NI’s Taste the Greatness.
Stay informed about future Northern Ireland Executive Brussels events and news by visiting our website www.brusselsni.com, signing up to our weekly Newsletter or following us on Twitter @BrusselsNI.
Items showcased at the Traditional Brunch were:
Causeway Coffee, Hazelnut Poítin, Savoury Oatmeal Biscuits, Blackberry Jam, Coppa Charcuterie, Wheaten Bread Mix, Broighter Gold Rapeseed Oil, Flax Fox T Towel & Taste Causeway Wooden Spoon.
Recipes from Chef Paula McIntyre MBE
Soda Farls
350g self raising soda bread flour or 350g plain flour with one and half teaspoons baking soda mixed in / Pinch of salt / 325ml buttermilk or 325ml whole milk with a tablespoon and a half of vinegar added.
Mix the flour with the salt and make a well in the centre. Add the buttermilk and mix to a soft dough. Flour a surface and knead the dough gently into a ball and then flatten to about ½ an inch. Cut into 4 and leave for 5 minutes. Heat a large pan over medium heat and add farls. Cook for about 5 minutes on each side or until they sound hollow when tapped.
Spring onion and Coppa soda farl
350g self raising soda bread flour or 350g plain flour with one and half teaspoons baking soda mixed in / Pinch of salt / 325ml buttermilk or 325ml whole milk with a tablespoon and a half of vinegar added / 4 slices coppa finely chopped / 4 chopped scallions.
Mix the flour with the salt and make a well in the centre. Mix in the coppa and scallion. Add the buttermilk and mix to a soft dough. Flour a surface and knead the dough gently into a ball and then flatten to about ½ an inch. Cut into 4 and leave for 5 minutes. Heat a large pan over medium heat and add farls. Cook for about 5 minutes on each side or until they sound hollow when tapped.
Sweet Soda Farls with treacle, raisins and cinnamon
350g self raising soda bread flour or 350g plain flour with one and half teaspoons baking soda mixed in /Pinch of salt / 325ml buttermilk or 325ml whole milk with a tablespoon and a half of vinegar added / 2 tablespoons treacle / 1 tablespoon castor sugar /2 teaspoons cinnamon / 50g raisins – soak them in whiskey for a couple of hours for an extra treat.
Mix the flour with the salt and raisins and make a well in the centre. Whisk the buttermilk with the treacle, sugar and cinnamon. Add to the dry ingredients and mix to a dough. Flour a surface and knead the dough gently into a ball and then flatten to about ½ an inch. Cut into 4 and leave for 5 minutes. Heat a large pan over medium heat and add farls. Cook for about 5 minutes on each side or until they sound hollow when tapped.
Boxty
125g grated raw potatoes / 125g mashed potato / 75g plain flour / ¼ teaspoon salt / ½ teaspoon baking soda / 125ml buttermilk / Butter for cooking.
Mix the raw and mashed potato with the flour, baking soda, salt and buttermilk to a thick batter consistency. Heat a couple of tablespoons of butter in a frying pan and add 4 good dollops of the batter to the pan when the butter is foaming. Cook gently for about 3 minutes each side or until golden brown and firm to touch. Serve with bacon and a fried eggs.
Irish Coffee with hazelnut poitin
Demerara sugar syrup / 150g Demerara sugar / 150ml water / 1 split cinnamon stick / 1 clove
Place everything in a pan and simmer until the sugar has dissolved. Allow to infuse for a couple of hours then strain off the cinnamon stick and clove. Can be bottled and kept in the fridge for a month.
50ml double cream / 25ml Mourne Dew Hazelnut Poitin / 200ml Causeway Oonagh coffee / 50ml Irish whiskey
Pour boiling water into your serving glass and then empty out. Pour the coffee into the glass and add a tablespoon of the Demerara syrup. Add the whiskey and stir. Whisk the cream until it starts to thicken and fold in the Poitin. Take a spoon and invert it over the glass. Pour the cream over the back of the spoon onto the surface of the coffee. Serve.
Shopping list for the above recipes
POTATOES – FLOURY NOT WAXY / PLAIN FLOUR / BUTTERMILK / DEMERARA SUGAR / CLOVES / CINNAMON STICK / WHISKEY / DOUBLE CREAM / RAISINS / GROUND CINNAMON / TREACLE / SPRING ONIONS.