To date, over 100,000* customers and their families have chosen to take out health insurance through Cornmarket, for both health and wellness reasons. A big part of our health is the food that we eat, so on that note, let us introduce Cliona Brennan, our guest chef who will be sharing her delicious healthy recipes with us over the next few months. 

We all enjoy a long weekend filled with lovely food, family and friends. Let us know if you decide to make Cliona’s recipe & enjoy!

My name is Cliona, I’m a trained chef and I have been cooking professionally for the past 10 years in well-known establishments throughout Dublin. I have a very unique, creative style of cooking in that I enjoy telling a story with my food, playing with the ingredients themselves and the role they play in the recipe. I have a strong knowledge of flavour pairings and a diligent anticipation of key food trends. I enjoy sharing my recipes as food is what brings us together, sharing a meal is the most communal and binding thing in every culture and being able to nourish people is so incredibly special to me.

I am passionate about wellness and together with my business partner Gigi Tynan we run one of Ireland’s finest new wellness retreat businesses; Sanctuary Escape whereby we offer one day wellness retreats that include gourmet food and Pilates in bespoke venues around Ireland.

https://www.instagram.com/sanctuaryescape/

Here, I’m sharing my tips and tricks on how to create the perfect bank holiday weekend snack – “Pickled Eggs with Paprika Yoghurt”, certainly not your conventional egg recipe but without a doubt one of my favourites. For anyone entertaining over the long weekend, this recipe is easy to prepare and uses the freshest ingredients, the colours and flavours will leave a lasting impression and will have everyone longing for more. They are super easy to make and I’m obsessed with the paprika yoghurt filling which makes the egg so incredibly delicious. Enjoy them on their own or serve for breakfast with guacamole or in a leafy salad for lunch.

Pickled Eggs with Paprika Yogurt

For Pickled Eggs

●     6 large eggs

●     1 tablespoon mustard seeds

●     1 teaspoon allspice

●     2 whole cloves

●     4 whole cardamom pods

●     300ml red wine vinegar

●     240ml water

●     2 bay leaves

●     1/3 head red cabbage, finely shredded

For Paprika Yogurt

●     200g Greek yogurt

●     100g mayonnaise

●     1 tsp Paprika

●     ½ tsp Smoked Paprika

●     juice of 1/2 Lemon

●     1 tsp sriracha

●     1 tsp maple syrup

●     1/4 cup roughly chopped Coriander      

Instructions

1.    Put the eggs into a saucepan of water, and bring to a boil. Reduce the heat and simmer for 8 minutes. Drain the water and run the eggs under cold water to cool. Peel the eggs and set aside.

2.    In a medium saucepan on medium heat, quickly toast the mustard seeds, allspice berries, cloves and cardamom pods for about 2 minutes, until the spices begin to release their fragrance. Add in the red wine vinegar, water and bay leaves and bring to a boil. As soon as the liquid boils, add in the red cabbage and turn off the heat. Allow to rest for 10 minutes, stirring occasionally, so the red cabbage is covered by the liquid as it softens.

3.    In a 1-liter jar or freezer bag, layer in the red cabbage and the eggs, reserving a bit of red cabbage for the very top. Pour in the pickling liquid so that it covers all of the eggs. If you have room on the top, pack in the reserved red cabbage. Discard any excess liquid, but transfer any spices that may be at the bottom of the saucepan into the jar. Cover, gently swirl the jar, and set it in the fridge for at least 24 hours, or up to 3 days.

4.    To make the paprika yogurt, place the yogurt in a bowl and gently whisk in the remainder of the ingredients until thoroughly incorporated. Season well.

5.    When you are ready to serve, carefully remove the eggs and slice each in half. Place a spoonful of paprika yogurt in the centre of the halved egg and sprinkle with some fresh chives.

 

*Number of health insurance customers insured through Cornmarket as of January 2019. Source, Cornmarket January 2019. Cornmarket Group Financial Services Ltd. is regulated by the Central Bank of Ireland. A member of the Irish Life Group Ltd. which is part of the Great-West Lifeco Group of companies. Telephone calls may be recorded for quality control and training purposes.