Causeway Coast Foodie Tours brought a group of local ladies around the North Coast for a unique taste experience this weekend. They met producers, chefs, restauranteurs, ate delicious food and drinks. When we have a Coast and Country tour booked in with us, we design a menu that allows us to showcase several Taste Causeway producers and this weekend, we prepared and served a Scotch egg with a difference.
Free-range Glenballyeamon eggs, the freshest eggs in the land, wrapped in a North Coast Smokehouse stuffing and coated in breadcrumbs. We prepared them as gluten-free, oven-baked and served them with a pesto mayonnaise from our kitchen garden. They tasted deliciously light, and the smoky flavour of the salmon was subtle enough not to overpower the flavour of the creamy egg. Washed down with Lacada West Bay, this could become a permanent fixture on our French Rooms Brunch menu.
Scotch eggs or stuffed eggs are classic snack dishes. The inspiration to try a variation came from Paula McIntyre MBE, Taste Causeway Ambassador, with her recipe for Crispy Corndale chorizo-stuffed eggs. Check it on and other delicious recipes blogs on the Broighter Gold website.
The Foodie Tour was also served a miniature Croque Monsieur, a popular brunch dish at The French Rooms but again with a local twist. Our Corndale Croque included some Corndale chorizo in addition to the slow-cooked ham hock from Apperleys, gruyere cheese and topped with a creamy, cheesy sauce. A tasting of MacIvors medium cider cooled down the palates after the chorizo!
To finish, the ladies enjoyed a miniature version of our moist Clementine and Almond cake which is also gluten-free, straightforward to make and includes Glenballyeamon free-range eggs. F
The ladies headed off on their tour full of fun and enthusiasm for the day ahead. The next tour is scheduled for September 11th 2021, and can be booked via Causeway Coast Foodie Tours website. We look forward to welcoming you ……….. now will be on the menu?