Irish Chef Holly Dalton Shows Us A New Twist On Some Classic Dishes

Nothing beats a pint and a toastie, but what if that toastie was bigger and better? Well wonder no more. We partnered with Island’s Edge and Irish Chef Holly Dalton to do exactly that and whip up some delicious Irish pub classic dishes with a new twist.  

While stout is an Irish staple and pairs so well with food, Island’s Edge is less bitter than your traditional pint of plain which allowed us to get super creative. Holly Dalton is a chef and owner of Conbini Condiments, an Asian condiment company, and loves fusing the flavours of East and West. So, if you’re having friends over, looking to impress a date or just want something that little bit extra for dinner, check out the incredible recipes below.  

Dish 1: Island’s Edge Toastie 

Shokupan Toastie: Japanese Milk Bread, Hegarty’s Cheddar Bechemel, Brûlée Miso Honey Mustard, Baked Ham, Bread and Butter Pickle. 

Ingredients: 

2 slices Shokupan 

20g butter 

20g flour 

200ml milk 

50g Hegarty’s Cheddar 

1 teaspoon miso 

1 teaspoon mustard 

1 teaspoon honey 

Sugar, sprinkle 

Two slices baked ham 

Two long slices of pickles 

Butter for toasting 

Method: 

1. In a pot, melt butter on a medium heat. Add your four and cook until sandy. Add your milk a little at a time, waiting until it’s thick and boiling before adding more milk. 
2. Grate Hegarty’s cheddar and add to the béchamel. Stir until melted and set aside. 
3. In a small bowl mix together miso, honey and mustard until smooth. 
4. On one slice of bread, spread on the miso, mustard and honey mixture. 
5. Sprinkle with sugar and brûlée using a blow torch or grill. 
6. On the other slice of bread, generously spread on the béchamel. Place the ham and pickles on top of the béchamel. 
7. Close the sandwich and spread butter on the top and bottom of the outside. 
8. Fry in a pan on medium heat until golden brown on both sides. 
9. Cut in half and enjoy! 

Dish Two: Stout Mushrooms on Toast 

Umami Mushrooms, Crispy Sesame Egg, Malted Sourdough Toast, Scallion and Sage Pesto. 

 Ingredients: 

Mixed Mushrooms of your choice 125g 

Island’s Edge Stout 100ml 

Worcestershire sauce dash 

Soy sauce dash 

Cream 20ml 

Butter 20g 

Sesame seeds 

1 egg 

Sourdough toast 1-2 slices 

1 scallion 

Parsley 10g 

Sage 10g 

Olive oil 30ml 

Method: 

1. Slice all of your mushrooms on a board. 
2. In a frying pan, heat a little neutral oil and add your mushrooms. Add butter 
3. Cook mushrooms until they have decreased in size. 
4. Add stout, soy sauce and Worcestershire sauce and simmer until the liquid is reduced and shiny. 
5. Add cream and bring back to the boil. Remove from the heat and set aside. 
6. In a small pan, heat some neutral oil and sprinkle a teaspoon of sesame seeds on top. Crack an egg on top of the sesame seeds and oil. 
7. Cook the egg sunny side up and season with salt. 
8. Using a hand blender in a small jug, blend together parsley, sage and olive oil with a little salt until smooth and vibrant green. Set aside. 
9. On a chopping board, cut a scallion into thin slices. 
10. Finally, toast your sourdough and assemble the dish: sourdough on the bottom, spoon over your mushrooms, egg on top, drizzle over parsley and sage oil, sprinkle scallions and sesame seeds. Serve and enjoy! 

Dish Three: Island’s Edge Rice Bowl 

Island’s Edge Stout Mushrooms, Tamago Onsen (slow cooked egg), Sticky Rice, Seasonal Greens, Sesame Furikake. 

Ingredients: 

Mixed Mushrooms of your choice 125g 

Island’s Edge Stout 100ml 

Worcestershire sauce dash 

Soy sauce dash 

Cream 20ml 

Butter 20g 

1 egg 

Short grain white rice 100g 

Tenderstem Broccoli 4 pieces 

Furikake 1 teaspoon 

Method: 

1. Slice all of your mushrooms on a board. 
2. In a frying pan, heat a little neutral oil and add your mushrooms. Add butter 
3. Cook mushrooms until they have decreased in size. 
4. Add stout, soy sauce and Worcestershire sauce and simmer until the liquid is reduced and shiny. 
5. Add cream and bring back to the boil. Remove from the heat and set aside. 
6. Wash your rice several times until the water is clear, changing the water as you wash it. Place your rice in a saucepan with water covering the rice, about half a finger’s worth. Cover and cook for 30 minutes or until all the water has evaporated. Set aside. 
7. Bring a large saucepan of water for the boil. 
8. Crack your egg into a slotted spoon and let all of the loose white drain out. 
9. Transfer the egg into a cup or ramekin. 
10. Gently pour the egg into the boiling water, touching the top of the water as you pour. 
11. Turn down the heat and cook for 2 minutes until the white is cooked but the yolk is soft. 
12. Remove the egg from the water using a slotted spoon and sprinkle the top with salt. 
13. On a chopping board, chop the tender-stem broccoli into bite size pieces. Heat a frying pan with a little neutral oil and add your broccoli. Sauté until tender, adding a little water if necessary. Season with salt. 
14. In a bowl, scoop rice into the bottom. Arrange mushrooms, egg and greens on top. Sprinkle with furikake. 

Dish 4: Potato Hash with Island’s Edge Stout Mushrooms, Crispy Mince, Scallion, Tender-stem Broccoli.  

Ingredients: 

1 large potato 

1 teaspoon flour 

1 egg 

Mixed Mushrooms of your choice 125g 

Island’s Edge Stout 100ml 

Worcestershire sauce dash 

Soy sauce dash 

Cream 20ml 

Butter 20g 

70g beef mince - higher fat content if possible 

1 scallion 

Tender stem broccoli 4 pieces 

Method: 

1. In a large bowl, grate your potato and mix with flour and egg. 
2. In a saucepan with neutral oil, heat the pan and add your potato mixture, creating a circular shape. 
3. Flip the potato hash and cook until it’s crispy on both sides. Season with salt. 
4. In a separate frying pan with some neutral oil, add your beef mince but don’t stir until it’s very crispy on one side. 
5. Once crispy on one side, stir the beef mince until it’s dark brown and crispy. 
6. Bring a large pot of water to the boil and cook your broccoli for 2-3 minutes until tender. Drain and season. 
7. Finely chop one scallion. 
8. Slice all of your mushrooms on a board. 
9. In a frying pan, heat a little neutral oil and add your mushrooms. Add butter 
10. Cook mushrooms until they have decreased in size. 
11. Add stout, soy sauce and Worcestershire sauce and simmer until the liquid is reduced and shiny. 
12. Add cream and bring back to the boil. Remove from the heat and set aside. 
13. On a large plate, assemble the dish. Potato hash on the bottom, mushrooms, broccoli, crispy mince, scallion. Enjoy! 

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Topics: Ireland

Shane Winckworth