St Patrick’s Day came and went, like every year. A day I used to look forward to, especially when I still lived in Brittany, filling my dreams to be with Celtic romanticism, a session of music in the “Glasgow Pub” on Verdun Avenue, around a pint of Coreff beer from Morlaix… We did craft beers before it was cool. But the Irish National Day is now an event I tend to shy away from, not in a bad way, it is simply a case of “been there, done that and got the kiss-me-I am- Irish T-shirt”. From Sligo, under the “Free our political prisoners” banner, to Galway and the colourful and pride of the the city of tribes “Macnas”, street performers and their inimitable drum rhythms, to the Dublin parade followed by a few quiet pints before night sets… Yes, done all that, and the memory I have kept from them all apart from my Armorican “joie de vivre”, is that it seems to be always “bleeding cold!” …
Yes, I tend to stay in now, or rather go out for a walk, even if the parade of my local town is tempting as there is quite a high degree of humour and self derision, I’ll pass. Anyway, this year I was working and the weather was for more snow, like I said, this is no Bastille Day, no “4th of July”, not even “Brittany Day”, it’s just windy and cold… Close to the house is a beautiful forest park, most of it in Westmeath, a bit, the Northern part of it is in Co. Meath. Mullaghmeen is a 400 Ha of woodland, the biggest plantation of beech in Ireland, between the Cairns of Loughcrew and Lough Sheelin. When we get a bit of snow, it’s even more pretty and wild, hilly and rugged… A great place to gather some thoughts, forget your problems, to the summit I go, where I feel free…
And even there, there is no escaping a few signs…
Back home after what it still feels like a winter walk, restoration is the session, and I often make this dish as it is very tasty, fast and very comforting, also a one dish wonder, which makes it easier on the dishes; roasted root, baked eggs and St Tola goat’s cheese, here we go!
- 1 Organic Carrot
- 1 medium organic Beetroot
- 2 medium organic potatoes
- 1 bulb of organic garlic
- 3 organic spring onions
- 100g of St Tola goat’s cheese
- 2 organic free range eggs
- olive oil
- salt and pepper
Simply peel the roots and the base of the garlic bulb. Chop in medium pieces and rub with olive oil. Cook in the oven at 200c for 25-30 minutes. Slice the spring onions, and like the goat’s cheese, sprinkle on top of the roots. Break the eggs on top, and bake for another 5 minutes, eat with a nice crusty bread or not, also works well with a drizzle of lime and honey.
Keep Well and Eat Happy