The Blue Haven Hotel in Kinsale has been announced as the Munster Winner in the ‘Eggs for Anytime’ Chef Competition.
The competition run by Bord Bia and the Irish Egg Association invited chefs from around the country to embrace the culinary versatility of eggs and create an eggciting recipe with Bord Bia Quality Assured eggs that would feature on their restaurant menu, outside of breakfast and brunch.
Kinsale’s Blue Haven Hotel was the recipient of the Munster Award for its Shakshuka, Bord Bia Quality Assured Eggs poached in a spicy tomato based sauce. The award was accepted by Marketing Manager, Cassandra O’Connell:
“We are so flattered to be awarded the winner of the Munster region. Our menu is carefully designed to use locally sourced ingredients, including Quality Assured Eggs, and a little bit of imagination to entice our customers again and again.”
Following a rigorous judging of entries by Bord Bia along with food and hospitality writer, Georgina Campbell, Galway restaurant Kai was the recipient of the overall award for their Pork Ramen with Bord Bia Quality Assured Eggs and four restaurants were selected as the regional runners up.
Café Rua in Castlebar was awarded the Connacht regional winner for their Scotch Egg made with Kelly’s Black Pudding. Viewmount House in Longford was crowned Leinster winner for their Six Minute Egg and Jerusalem Artichoke and in Ulster the Lemon Tree in Letterkenny was awarded the prize for its Confit Irish Duck Leg with Fried Egg and Crispy Onions.
Maureen Gahan, Foodservice Specialist at Bord Bia, said:
“It’s very exciting to see restaurants nationwide getting creative with Bord Bia’s Quality Assured Eggs. Not only are eggs nutritious and delicious, they are also hugely versatile and offer both restaurants and consumers a great value alternative for a lunch or dinner menu offering.”
John Mohan, Chairman of the Irish Egg Association, commented:
“We were delighted to support this competition aimed at encouraging and inspiring Chefs to offer additional egg-related meals throughout the day, and not just as part of their traditional breakfast menu. It’s our hope that the diverse and delicious recipes created by the winning chefs will inspire more chefs and consumers around the country to get creative with eggs.”
EGGS FOR ANYTIME CHEF COMPETITION
Bord Bia and the Irish Egg Association
MUNSTER WINNER: BLUE HAVEN HOTEL, KINSALE
SHAKSHUKA (Serves 2)
4 Bord Bia Quality Assured eggs
3 tbsp of olive oil
1 red onion, finely diced
25ml red wine vinegar
25g Demerara sugar
1 garlic clove, peeled and sliced
Pinch of Chinese 5 spice powder
1 bay leaf
1 small crusty baguette, sliced
50g spinach, wilted
50g chickpeas, drained and rinsed
Sea salt and freshly ground black pepper
Preheat the oven to Gas Mark 4, 180°C (350°F).
Take tomatoes. Cut into quarters and cut out the core piece. Place the tomatoes on a roasting tray, drizzle with 2 tablespoons of the oil and season with cracked black pepper and a little salt. Place in the oven and roast for 20-25 minutes until cooked through and slightly roasted.
Heat the remaining tablespoon of oil in a small saucepan over a medium heat. Add the onion to the pan and sauté for 6-8 minutes until softened.
In a small separate saucepan mix the red wine vinegar with the water and sugar. Add the garlic, a little pinch of Chinese 5 spice and the bay leaf. Bring this to the boil to dissolve the sugar then set aside to infuse. When the tomatoes are cooked throw them into the pan with the onions on a low heat. Stir them in and start to break them up. Remove the bay leaf from the spice liquid and add to the tomatoes mix and allow to cook, stirring now and again.
To serve: Line 3 bowls (must be heatproof) with the tomato chutney mix. Throw in a little bit of wilted spinach and sprinkle over a few chickpeas. Making two pockets for the eggs into the chutney/spinach crack two eggs into each dish.
Place in the oven for 7-8 minutes or until the egg is starting to bubble. While they are cooking heat a griddle pan over a high heat, brush the slices on each side with the olive oil and toast on the heated griddle pan for 1-2 minutes on each side or until charred and serve alongside the shakshuka.
Note: This restaurant recipe has been slightly amended by Bord Bia to make it easier for you to re-create at home.