Monthly Archives

January 2016

RECIPES

Eggs Benedict | A Brekkie Oldie but a Goodie

Eggs Benedict

Whenever I go for brunch (now how poncy does that sound?), I muse for ages over whether to go for the Huevos Rancheros, the pancakes or the French toast, but come waitress-standing-in-front-of-me time, I almost always order Eggs Benedict. And every time I’m sorely disappointed, as either the muffins are too doughy, the ham is too dry, or the hollandaise sauce is just bland slop. So my resolution for 2016 is to stop this cycle of madness, and venture into new uncharted territories on the ‘ole menu, and stick to my Eggs Benedict at home. Because, quite frankly, none have come close to the beauties I concoct at home every now and again (no arrogance here). So that you lovelies can partake in some Sunday brunch delectation, here’s my recipe for this delicious classic:

INGREDIENTS: (per serving)
2 Slices of Brioche
Knob of Butter
2 eggs
4 slices of Parma/Serrano Ham

Hollandaise Sauce
100g Butter
2 Large Egg Yolks
1-2 tsp. Lemon Juice
Seasoning

METHOD:

There are quite a lot of things going on at the same time (perfect for all you mult-taskers), so prepare everything first, as the eggs only take a few minutes.

  1. First, heat up a pot of water big enough to host the poached eggs.
  2. Heat the grill.
  3. Prepare the Hollandaise Sauce. Don’t be daunted by this, it is actually quite easy. Melt the butter in a small pan. Put the egg yolks into a bowl over a pan of gently simmering water, and whisk with a teaspoon of the lemon juice. Whisk slowly but constantly to prevent the mixture splitting. Pour the now-melted butter into the egg mixture until it has combined. If the mixture is too thick, add a tiny splash of water to loosen. Season to taste. Based on your own preference, you may want to add more lemon juice, but I personally don’t like the lemon taste to be overpowering. When it’s ready, turn the heat off and keep warm over the pan of water and stir occasionally while you’re getting the rest ready.
    (Now if you haven’t got time, or have a tendency to be a bit of a lazy Maisie (I’m not judging), then you might prefer to skip this whole stage, and buy some ready made stuff. Try to get the Hollandaise sauce that comes in a carton, rather than the packet variety, which just gives me the heebiejeebies)
  4. Heat a non-stick pan with a small (and I mean small) knob of butter and gently “toast” the brioche slices. Don’t use too much butter, you don’t want to turn it into fried bread! You may prefer to toast the brioche under the grill, but I find this makes the bread too dry.
  5. Put the slices of ham under the hot grill. As they are thin, they will only need about 3-4 minutes to crisp up.
  6. When the water has come to simmering point, add a pinch of salt, and lower the eggs into the water from a cup. The eggs only need 3 minutes to be nice and soft, so be ready with your slotted spoon to fish them out when they’re ready. Once out, put them on some kitchen paper to absorb the excess water.
  7. Now to the assembly. Place the softly poached eggs on top of the toasted brioche, smother with lashings of gorgeous Hollandaise sauce, and finish off with the beautifully crispy Parma ham. Sorted!
BEAUTY

The Hero Beauty Product Every Woman Needs

Benefit High Beam Highlighter

I am soooo late to this party, the guests have all left, the carpet has been hoovered and dishwasher has already been emptied! What can I say, I’m a 5 minute make-up sort of girl. I stick to the products that I’ve used for years, because quite frankly, I haven’t found any that work any better. So it came to happen that while queing at Boots, I looked at the Benefit stand to my right which was brimming with minature sized Benefit goodies at very reasonable prices. Well let’s just say ladies, my interest was piqued, and I was drawn to the tiny 4ml bottle of High Beam for a mere €6.50, or if you have a bucket load of Boots points as I had, FREE!

To say this stuff is good is ridiculous – it’s positively amazeyballs! Applied to the forehead in an upward V from the brows, along the centre of the nose, top of the cheeks, and just a dab on the chin, this highlighter will make you look positively glowing.  After wearing this, I got so many compliments, including from the hubbie, who refused to believe my newly-found radiance was from a bottle. (Trust me love, this “natural glow” comes to you courtesy of 650 Boots reward points!). 6 weeks later, I still have loads left in the mini-size, so the larger bottle is well-worth the investment. I defy you not to love it!

Here’s a video from the Benefit beauties on how to apply your HighBeam to achieve maximum gorgeousness!

RESTAURANT REVIEWS

The Klaws are out at one of Dublin’s Best Seafood Restaurants

Klaw Restaurant, Temple Bar, Dublin

Let’s be honest, most Dubliners aren’t the biggest fans of Temple Bar. Even the Huffington Post described it as one of the world’s most disappointing tourist destinations to be avoided “at all costs”. Yes, there may be a glut of British stag parties at the weekend, groups of ripped-off American tourists desperately clutching maps in the hope of finding something that slightly resembles the Ireland they saw in the movies, and clutters of, how shall I put it delicately, right dodgy looking feckers. But it ain’t all that bad, people! A number of new eateries have popped up in the last couple of years which are set to change the perception of Temple Bar completely. One such newbie is Klaw, a seafood shack owned by the lovely Niall Sabongi, he of Rock Lobster Dundrum fame. The restaurant itself is tiny and can accomodate 14 stool-sitting hungry bunnies.  Sizewise, my estimates put it at 1.5 Hubbies wide and 5 Hubbies deep (1 Hubby unit of measurement = 6 foot 3). The kitchen is situated at the back and is in full view, so you can get a good goo of all the schucking taking place.

The menu is simple and written on the large blackboard which dominates the left wall of the restaurant and includes most of the headline acts of the seafood world. Oysters are available in 3 varieties (Dooncastle, Waterford and Galway Bay). For purists, they can be eaten “naked” (with lemon or tabasco), or for the more adventurous, dressed or torched. For the non-oyster eating posse (i.e. moi), there is crab, Atlantic prawns, seafood chowder and their signature lobster rolls. What’s not to love! On this particular day, himself and myself had  vouchers from the nice folk of thetaste.ie for a lobster roll plus a glass of wine for a mere 10 yo-yos (sadly, offer is currently not available). Quite the deal indeed! We were greeted by a super-friendly waitress who observed my “uncanny resemblance” to yer one from Titanic (Hmmm, I’m hoping she meant Kate Winslet, and not Kathy Bates!), and so as she led us to our table, I made a mental note to tip this highly-astute individual generously!

Lobster Roll at Klaw

Having partaken in a lobster roll at the brilliant Rock Lobster previously, I knew this wasn’t going to fill my hungry belly, so I ordered a seafood chowder and himself ordered 6 oysters (it being happy hour n’all). The seafood chowder was delicious, served in a can with toasted baguette on the side. It was a lot thinner in consistency than you would usually expect for a chowder, but it was packed with flavour. Having said that, I do like my chowders to be made with half a cow’s worth of cream, but it made the perfect belly-liner for the main dish. Himself delighted in the juicy oysters, which are half price during happy hour, the Galway ones proving to be his favourite. And so on to the raison-to-be-there – the lobster rolls! Wowzers! The sweet lobster, dressed in a yuzu mayonnaise, oozes out of a delicious brioche bun fried in butter and is served with a whopper chunk of cucumber and a sprinkle of crisps. For those of you lacking in the Google department, the Yuzu is a citrus fruit originating in East Asia and believed to be a hybrid of sour mandarin and Ichang papeda. Readers may also know it as Citrus ichagensis x C. reticulata.

Seafood Chowder at Klaw

Our meal was washed down with a beautifully dry glass of Picpoul, and for some reason unknown to man, not finished off with a dessert! (Like seriously, what’s that all about?) The dessert offering changes but creme brulée and whoopie pies feature regularly. Since our last visit, there have been new additions added to their menu such as mac n’cheese and fish stew, so another visit is long overdue. If you’ve never had a lobster roll, add it to your bucket list and get your booty down to Klaw. It’ll be one of the best 16 euros you’ve ever spent!

Klaw, 5a Crown Alley, Temple Bar, Dublin 2