Poached plums and local McDonnell’s goat’s cheese are two yummy ingredients that team together beautifully when serving French toast for brunch. If you don’t fancy goat’s cheese, try crispy bacon.
For the syrup
– 100 g caster sugar
– 120 ml water
– 10 organic rose petals
For the plums
– 2 plums, stones removed and sliced in wedges
– Small bunch of redcurrants
For the French Toast
– 2 large free-range eggs
– 60 ml milk
– 1 tbsp icing sugar
– A pinch of cinnamon
– Butter, for frying
– 4 slices brioche loaf (stale works best)
– 50 g soft goat’s cheese, to serve
– Edible violas, to decorate
Make the syrup
1. Place the sugar and water in a medium saucepan over a high heat. Bring to the boil and then reduce the heat. Simmer for about 8 minutes until a light syrup forms.
2. Remove from the heat and add the rose petals. Leave to cool completely and then remove the petals. The syrup will keep in the fridge for 2 weeks.
3. To poach the plums, add the plum wedges and redcurrants to a small saucepan over a low heat, pour in about 4 tbsp of the cooled rose syrup and cook for 3 to 4 minutes. Set aside.
Make the French Toast
1. To make the French toast, whisk the eggs, milk and icing sugar together in a large shallow dish. Mix in the cinnamon.
2. Heat a little butter in a large non-stick frying pan over a medium heat. Using a fork, dip both sides of
each piece of brioche into the egg mixture and carefully place in the frying pan. You might need to do this in
batches, depending on the size of your pan.
3. Cook until lightly golden on both sides.
4. Using a spatula, transfer the French toast to a serving plate, arrange the plum wedges and redcurrants on top, spoon over some syrup and add small spoonfuls of cheese.
5. Decorate with edible violas and serve immediately.
A Taste of Home is a food story from Ballyknocken House, nestled in the gentle rolling hills of County Wicklow, where generations of Catherine Fulvio’s family have lived and farmed for over 100 years.
Combining modern Irish food with farm-to-fork principles, Catherine takes on traditional Irish recipes and gives them her own twist to reflect the abundance of ingredients available on her doorstep. From beef that has grazed on lush pasturelands and Wicklow lamb famous for its quality of flavour, to the delicious seafood available nearby.
Recipes include classic Irish family dishes made using simple, fresh ingredients and set against the timeless backdrop of the Irish countryside, Catherine’s delicious, wholesome recipes celebrate the best ingredients Ireland has to offer.
A Taste of Home is published by Gill Books, and is available to buy on www.gillbooks.ie.