Skillet – Crumbs In My Beard

with Pork Panko Eggs

(paid partnership with PALM Corned Beef)

Serves 3- 4

Ingredients

Seasoning*

2 Tablespoons smoked paprika
2 Tablespoons Kosher salt
2 Tablespoon garlic powder
1 Tablespoon ground black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon dried thyme
1 Tablespoon celery salt
1 Tablespoon cumin

Corned Beef Hash

1 head cauliflower
1 Tablespoon vinegar
1 medium onion, chopped
1 red bell pepper, chopped
1x 12oz can PALM Corned Beef
3 green onions, white part removed, green parts finely sliced
1 cup Swiss cheese, grated
1 medium avocado, sliced

Panko Eggs

2/3 cup pork panko
2 teaspoons parmesan cheese, finely grated
½ black peppercorns, ground
3 eggs (or 4 dependent on serving)

Method

Seasoning

In a medium bowl, combine all the seasoning ingredients and whisk well to combine. Set aside until needed

*Note: This recipe makes more than required offer this dish. Store any remaining seasoning bland in an air-tight container for future use.

Corned Beef Hash

Prep your cauliflower by removing any green leaves and/ or bruised stem from the bottom. Soak the cauliflower in a large bowl with a solution of 1 part vinegar to 3 parts water for 10 minutes. After this time remove, discard the water and rinse the cauliflower until cold, running water
Transfer to a large pot filled 1 Tablespoon vinegar and enough water to cover the head of cauliflower. Boil for between 6-8 minutes (dependant on size of cauliflower), should have slight resistance to a fork
Remove from heat, drain and leave to cool. Once cool use a knife to cut off small florets of cauliflower. Once all florets have been removed, cut and dice the remaining cauliflower stem in medium, home-fries size pieces. Set aside together in a bowl until needed
In a 10 or12 inch cast-iron skillet, add some canola, or avocado oil, and heat over a high heat. While the skillet heats, prep the onion and peppers by trimming and dicing
Add the prepared onion and pepper to the hot skillet and sauté for 3-4 mins. After this time add in the prepared cauliflower and season with seasoning mix to taste. I usually use 3 heaped teaspoons. Continue to sauté vegetables and seasoning for 2-3 minutes, stirring occasionally to avoid breaking up the cauliflower too much
Addi in the PALM Corned Beef, gently breaking it up and folding it in so as to incorporate it through the seasoned vegetables
Continue to cook for 3-4 minutes until PALM Corned Beef is heated through. Reduce heat to medium and leave the hash mixture to cook undisturbed. This will give that wonderful “crust” to the hash when cooked

Panko Eggs

While the hash cooks, combine the pork panko, parmesan cheese and black pepper in a bowl and mix
Turn on the broiler to high. Heat a 9-inch pan over medium heat. Once it’s hot, add the seasoned pork panko in a single layer. Swish them around with a wooden spoon to toast.
Once the crumbs are sizzling and starting to turn a shade darker and form in three roughly “fried egg” size disc shapes, crack the eggs into the hot pan over the crumb areas
Fry the pork panko and eggs until the whites are almost set, then transfer the pan under the broiler. Broil, watching closely and checking frequently, until the egg yolks are as gooey or firm as you’d like

To Serve

Check that your corned beef hash has a nice crust and remove from heat. Top with a sprinkling of grated Swiss cheese and finely sliced green onions. Use a spatula to transfer your cooked eggs to the top of the hash and top with some additional avocado slices. Sprinkle over any remaining stray pork panko crumbs from frying the eggs and enjoy!

Makes

2 pints ice cream

2 cups caramel sauce

1 x 10″ cookie

The quantities in this recipe make more than enough ice cream and caramel sauce for this recipe. Any surplus can be stored as noted at the end of the recipe. Enjoy!

Ingredients

Irish Cream ice cream

2 1/2 cups whipping cream
1 can (300ml) sweetened condensed milk
3/4 cup Irish cream liquer
pinch salt

*before starting the ice cream ensure that your bowl, beaters and cream are chilled in the fridge for a couple of hours

Caramel sauce

½ cup water
2 Tablespoon light corn syrup
1 ½ cups granulated sugar
¼ teaspoon cream of tartar
¼ cup unsalted butter, cubed, room temperature
1 cup heavy cream, room temperature
2 Tablespoons Irish whiskey

Skillet cookie

375ml Irish porter stout
1 cup brown sugar, divided into 1/4 and 3/4 quantities
1/2 cup white sugar
3/4 cup butter, room temperature
2 Tablespoon rendered bacon fat
2 large eggs
2 teaspoon vanilla extract
1 teaspoon baking soda
2 teaspoon hot water
1/2 teaspoon salt
2 1/2 cups flour
2 Tablespoons milk powder
2 cups semi-sweet chocolate chips
1 Tablespoon butter

Method

Irish Cream ice cream

In a medium bowl add the sweetened condensed milk, Irish cream and salt, whisking to combine. Set aside until needed
In a large bowl whisk the whipping cream until soft peak stage
Add in the Irish cream mixture, folding gently so as not to deflate the whipped cream
Pour into a freezer-proof container and freeze for at least 5 hours, or overnight, until the ice cream has set. Keep in the freezer until ready to serve

Caramel sauce

Combine the sugar, corn syrup, cream of tartar and water in a large saucepan set over a medium–low heat, swirling the pan until the sugar melts. Bring to the boil and cook for 10–12minutes until it becomes a deep gold colour, but not dark brown. DO NOT STIR at any point. If you need to you can gently swirl the pan to make sure the mixture is melting evenly. When the caramel begins to colour, it will darken quickly so keep a close eye on it
Once it reaches the correct color, quickly, but carefully, remove the pan from the heat. Add the butter cubes and using a wooden spoon gently stir until the butter has melted and is well combined. It will bubble a little and release steam so take care not to burn yourself
Next, add the cream and again slowly stir, again taking care not to burn yourself from the rising steam
Once well combined, add the whiskey, and whisk to combine. Return to a medium heat and cook for a further minute, stirring constantly. Remove from the heat and transfer to a heat-proof bowl. Allow to cool completely

Skillet cookie

In a pan combine the porter stout and 1/4 cup brown sugar. Heat over a medium heat and reduce until 1/3 cup remains. Remove from heat and set aside to cool fully
Preheat your oven to 375 degree F. Heat a 10″ cast iron skillet in the oven while making the cookie batter
In the bowl of a stand mixer, combine the butter, white sugar, remaining brown sugar and bacon fat, beating until well creamed, pale and fluffy
Add in the eggs one at a time, beating to combine thoroughly before proceeding. add in the vanilla extract and cooled porter stout syrup, beating until uniform in color and well combined
Dissolve the baking soda in the hot water and add to the batter along with the salt, stirring to combine
Add in the flour and milk powder, stirring to combine well. Finally fold in the chocolate chips
Carefully remove the hot skillet from your oven, and melt the butter in it, swirling it to coat the bottom and sides of the skillet. Add the cookie batter and carefully spread it out using a spatula or spoon to fill the skillet
Return the filled skillet to the oven and bake for 20-22 minutes until cookie is deep golden brown color
Remove from oven and allow to cool to serving temperature

To serve

To serve, finish the warm cookie with scoops of Irish cream liqueur and drizzle generously with the whiskey caramel sauce

To keep

The baked cookie can be kept in an airtight container at room temperature for up to 3 days
The ice cream should be kept in an airtight, freezer-proof container for up to 3 months.
The caramel sauce can be stored in an airtight, sterilised container for up to 2 weeks in the fridge. If it sets too much in the fridge, remove and allow to come to room temperature