Gary O Hanlon here from VM @ Viewmount House. I’m delighted to bring you the first in a regular series of recipes & Blog posts for O Donnell Boutique. When Elaine first mentioned it to me about doing a wee Blog for her fabulous Boutique I must admit I got nervous. I wasn’t sure how to approach it but in reality there are many parallels between the culinary & fashion worlds.
Presentation of food is all about colour as well as texture.
We are all visual eaters and the first thing that hits you when presented with a plate of food is whether it has that wow factor.
The same goes for a killer outfit.
A designer will need colours, patterns and various fabrics to create the perfect piece so the similarities are there. I can only speak as a Chef but I get ideas for my dishes from all sorts of places. Posters, album covers, tins, the colour scheme on a dress or shirt, so who’s to say a fashion designer doesn’t have the same varied inspirational methods. Maybe they see a plate of food that sparks something inside.
The dish I’ve gone for to kick things off is one that I’ve been cooking for years. This is the ideal weekend breakfast dish to change things up or one to rock out whilst on holidays. Traditionally there are no potatoes in this dish but I’ve added them in because I feel it adds to the flavor. However, if you’re looking to avoid carbs fear not, leaving out the potatoes will just give you a more authentic South American Huevos Rancheroes as the traditional recipe doesn’t call for potatoes, they are just my wee Irish twist. That & the fact I’m a greedy Chef!! The large pan I’ve used in this dish is actually a Paella Pan I picked up for next to nothing one day whilst browsing TK Max. You can simply use a large plate or two or a large platter. I do the cooking in one or two smaller pans anyhow so the serving dish can be whatever you have around the house.
Simply drop it into the middle of the table & let everyone help themselves. I’ve learnt through the years that the American Family style of serving things in bowls & letting people pass them around the table does two things, 1) makes the chef/cooks life easier & 2) creates much more conversation around the table & makes for a better atmosphere around the table.
It doesn’t have to be breakfast by the way. Get rid of the men/children in your life for a few hours, squeeze a few oranges, grab some Champagne flutes and add 1 part orange juice to three parts champagne or sparkling wine and you’ve just added some classic Mimosas to the mix also.
For future recipes & Blog posts keep a regular eye on www.codonnell.ie/blog or pop into O’Donnell Boutique where you can grab a copy of my recipes after you’ve pick out a killer outfit.
Gary’s Huevos Rancheros Recipe
6 10”flour tortillas
100g sliced jalapenos
1 red chilli
1 red pepper
1 green pepper
2 medium white onions
1 tin of chopped tomatoes
12 baby potatoes, cooked and cut into quarters
2 chorizo sausages
half a bunch of coriander finely chopped
2 tsp paprika
Slice and sauté the chorizo
When almost cooked add the onion, jalapenos, sliced chilli and peppers
Now add the cooked potato, paprika, season and continue to sauté.
In a large non stick pan add the flour tortilla one by one and heat for approximately 15 seconds on each side.
Repeat for the remaining tortillas.
Add the tomatoes to the potato and chorizo mix and taste. Adjust seasoning.
Add the flour tortilla to the base of a very large oven proof dish.
Spoon on the potato and chorizo mix.
Now crack the eggs onto the mix leaving a space between each one.
Place in a pre- heated oven until the eggs cook.
Sprinkle with fresh coriander and scallions and serve family style.