The Makings of a Full Irish

One of our guests has asked for the ingredients and method for our Full Irish breakfast. This is the perfect post to for a bank holiday weekend as at some stage over the weekend there should be time for everyone to enjoy a leisurely breakfast at home. The traditional Irish breakfast, aka “The Full”, “The Works” or “The Ariel House Special” is made using the best ingredients we can source from local suppliers. Why not try it over the weekend and post your pictures on our page We are very proud to have won the Georgina Campbell Ireland award for the Best Guesthouse Breakfast in Ireland 2012 and we believe the key to a good breakfast is freshly prepared and cooked food using local and seasonal produce. So, for the makings of a good Full Irish......... You will need: Back Bacon – We use Pat O’Neill’s dry cure bacon from Co. Wexford Sausages – Our Sausages come from Ethersons Craft Butcher in Dublin 7 and are made with Irish pork Black and White Puddings – Are made by Pat O’Neill in Co Wexford Eggs – Are Irish and free range Tomatoes – We use sweet and juicy cherry tomatoes on the vine Mushrooms – Button mushrooms grown in North Co. Dublin Potato Cake – Homemade by our own chefs using Irish spuds, mashed with crème fraiche, wholegrain mustard, shaped into small cakes and pan fried with butter Method Grill the bacon and pan fry sausages, Grill the black & white Pudding. Oven bake the tomatoes on the vine in a moderate oven with a little olive oil and sea salt. Oven bake the mushrooms, whole with a small knob of butter in the center of each mushroom and a little freshly ground black pepper. Pan fry the egg and the potato cake Arrange on a hot plate; serve with your favorite bread toasted and a pot of tea Happy Days!