A culinary wishlist …
In this series, we explore the rhythms and routines of Ireland’s foodie folk, from chef Richard Corrigan, Richie Wilson, Meeran Manzoor and Romain Tessier of Artybaker to Thomasina Miers, Jess Murphy from Kai in Galway and Kasha Connolly at Hazel Mountain Chocolate. This month, Maggie Roche of Little Acorn Café in Baltinglass, Co Wicklow shares her ideal foodie weekend.
How do you tend to spend quality time off? I’ve recently taken up golf, and the one rule is that there are no phones on the golf course, so it’s a great opportunity to completely switch off from work.
What’s your perfect Friday night? Last year, a friend of mine opened a takeaway in Tinahely called Finn’s and it’s the best chippers I’ve ever had; everything is made from scratch. So, my new Friday night tradition is dinner from there. My go-to order is a smash burger and chips with jalapeño mayo.
What’s your ideal Saturday? I absolutely love Grangecon Kitchen, definitely one of our best places in Wicklow for brunch. Everything is good, but I especially love their sandwiches on their homemade sourdough bread.
As I usually work on Saturdays, my Saturday nights out are usually midweek when I love nothing more than going for dinner. I have a great tradition with a good friend that we call Tasty Tuesdays, where we pick a new restaurant each week to try!
Do you prefer Sunday lunch or dinner? Sundays off are also a rarity, but my dream Sunday is a big lunch with all of the trimmings. Top choices are rib of beef or pork. Always as many roast potatoes as possible.
Where do you like to food shop? I can’t resist a good foodie shop; nothing like a potter around to discover new products. My favourites that I go out of my way to visit for a treat are Cavistons, Roundwood Stores, and Fallon and Byrne.
What are some of your favourite ingredients? I love to work with good quality ingredients, especially local. I always feel a great sense of pride when I create something simple that is automatically elevated by the quality of the ingredients. I’m blessed to be surrounded by so many great producers, including Coolattin Cheddar, Ballyhubbock cheese, Ridgeway Beef, Castleruddery vegetables, to name a few.
Where are your favourite foodie destinations? I recommend Forest Avenue to everyone. John and Sandy have created something so special, and it never fails to exceed my expectations. Paris is my favourite abroad and I try to go once a year. Carette café is my first stop for their Chausson aux pommes!
Do you have a favourite recipe? I love to make Colcannon potato cakes with smoked bacon cream sauce and sautéed Savoy cabbage to showcase the best of Irish cooking – potatoes, cabbage, bacon and dairy. This dish regularly features both in the café and on wedding menus in Ballybeg House as it’s a favourite among guests.
Colcannon Potato Cakes With Smoked Bacon Cream Sauce & Sautéed Savoy Cabbage
Serves: 4
Time: 45-55 minutes
Ingredients
For the Colcannon potato cakes
1kg floury potatoes (Rooster or Maris Piper), peeled and cubed
4 spring onions, finely sliced
50g melted butter
Handful of chopped parsley
100g Panko breadcrumbs
1 large egg with a splash of milk
3-4tbsp plain flour (plus extra for shaping)
Salt & black pepper
Vegetable oil or butter for frying
For the smoked bacon cream sauce
150g smoked streaky bacon, diced
1 shallot or ½ small onion, finely diced
1 garlic clove, minced
150ml white wine (optional – can replace with extra stock)
200ml chicken stock
200ml cream
Fresh thyme leaves (optional)
Black pepper
For the sautéed Savoy cabbage
300g Savoy cabbage, finely sliced
1tbsp butter
Salt & pepper
Optional: squeeze of lemon
Method
Colcannon Mash
1. Boil potatoes in salted water until soft (15-20 minutes).
2. Drain the potatoes and mash with butter.
3. Chop the parsley and spring onions.
4. Stir into the mash.
5. Season generously with salt and pepper (taste and adjust seasoning if needed).
6. Let the mix cool, ideally in the fridge until cold.
Potato Cakes
1. Lightly flour your hands and shape the mixture into 8 small or 4 large cakes.
2. Prepare one bowl with flour, one with egg and one with breadcrumbs
3. Place each potato cake in the flour, then the egg mixture and finally the breadcrumbs until fully coated.
4. Fry in a non-stick pan with oil or butter over medium heat for 3-4 minutes per side, until golden and crisp. Or deep fry.
5. Keep warm in a low oven.
Smoked Bacon Cream Sauce
1. In a saucepan, fry bacon over medium heat until lightly crispy.
2. Add shallot and garlic; cook 2-3 minutes.
3. Deglaze with white wine (if using) and reduce by half.
4. Add chicken stock and reduce again by 1/3.
5. Stir in cream, mustard, thyme (optional) and black pepper.
6. Simmer for 5-7 minutes until thickened and glossy.
Sautéed Savoy Cabbage
1. Heat butter in a hot pan.
2. Add cabbage, season and cook for 3-5 minutes until softened but still bright.
3. Add a squeeze of lemon if desired.
To Serve
*Place the sautéed cabbage in the bottom of each bowl.
*Spoon the smoked bacon cream sauce generously over the cabbage.
*Place a crispy potato cake on top of the cabbage.
*Optional garnish: chopped parsley or even some crispy bacon bits.