Wednesday, 21 March 2018
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12 March 2018

Just in time for St Patrick’s Day, top Irish Chef Paul Rankin has created a selection of delicious recipes, so you can join in on the celebration...


Soda Farls make wonderful bruschetta. The flavour and chewiness of the bread is ideal for this lovely light lunch or supper. To make it extra special add two teaspoons of truffle oil to the olive oil before using.

Serves 4


125g (4 1/2oz) onion, finely chopped
3 garlic cloves, crushed
4 tbsp extra-virgin olive oil (mixed with 2 tsp truffle oil – optional)
50g (2oz) dried porcini mushrooms, soaked then drained (optional)
450g (1lb) button mushrooms, roughly chopped
4 large free-range eggs
2 Rankin Selection Soda Farls
8 slices Parma ham
Handful of wild rocket
Sea salt and freshly ground black pepper


For the mushroom duxelle, fry the onion and garlic in 2 tablespoons of the olive oil in a large saucepan. When they are soft and transparent, add the porcini, if using with the button mushrooms and sauté for about 10 minutes. Allow the mixture to cool a little before processing in a food processor until coarsely chopped. There should be texture and shape left in the mushrooms. Season generously with salt and pepper and a little more of the olive oil.

Meanwhile, boil the eggs for 6-7 minutes, and then cool in cold water. Peel under cold running water. Carefully cut each egg in half and reserve on a plate.

To make the brushetta, preheat the grill. Cut the soda farls in half horizontally. Brush the tops with a little of the olive oil. Toast under the heated grill until crisp.

Arrange a piece of the soda farl brushetta on each warmed serving plate. Top with the mushroom duxelle and Parma ham. Add a halved soft boiled egg to each one and scatter over the rocket, then drizzle with a little more of the olive oil to serve.


I love Caesar salad made properly but all too often it's disappointing – especially the croutons. These potato bread “snakey” croutons are a lovely Irish twist!

Serves 4


1 large cos lettuce
50g (2oz) freshly grated Parmesan cheese
275g (10oz) cooked chicken breast, cut into slices on the diagonal

1 ½ tsp Dijon mustard
2 tbsp lemon juice
1 garlic clove, crushed
2 tsp Worcestershire sauce
10 drops of Tabasco
1 egg yolk
2 anchovies, crushed (a garlic press works well)
100ml (3 1/2fl oz) light olive oil

2 Rankin Selection Potato Slims
1-2 tbsp light olive oil
Sea salt and freshly ground black pepper


For the dressing, dissolve a pinch of salt with the mustard in the lemon juice. Add the garlic, Worcestershire sauce, Tabasco, egg yolk and crushed anchovies. Slowly add the light oil to the mixture in a thin steady stream, whisking continuously. Season to taste.

For the croutons, preheat the grill to high. Toast the potato slims on both sides and then cut in half horizontally and cut into very thin strips. Toss in the olive oil and finish under the grill, stirring occasionally or sauté on a large non-stick frying pan until lightly golden but don’t be tempted to make them too crispy. Drain briefly on kitchen paper as these are best served warm.

Meanwhile, wash the lettuce and pat dry. Break the bigger outer leaves roughly, keeping the smaller inside ones whole. Toss with the dressing and two-thirds of the Parmesan.

Arrange the leaves in the centre of each plate and garnish with the warm potato bread croutons, chicken slices and remaining Parmesan. Season generously with black pepper to serve.

The dishes all feature Paul’s ‘Rankin Selection’ award-winning traditional Irish bread range, made in collaboration with Northern Irish bakery Irwin’s, which give the recipes an authentic taste of Ireland.
The Rankin Selection range includes Brown Soda Bread (£1.20), Stoneground Wheaten (£1.20), Potato Slims (£1.20) and Barmbrack (£1.80) - and is available in major retailers across the UK including Tesco, Asda, Morrisons, Waitrose and Sainsbury’s.

For further information on Rankin Selection, plus more recipes, visit

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