In 2012 the restaurant EVOO opened its doors to an enthusiastic clientele which included me. My husband and I looked forward to eating there each time we went. That same year Festival Bloomsday Montréal was introduced to the restaurant and its great trio—Peter, Sophie and Claudie.
The classic Irish breakfast: kidneys, sausage, poached eggs, tomato, black pudding, and colcannon. Washed down with Irish coffee!
Peter, the Irish chef, suggested a full Irish breakfast be put on the menu to entice our Bloomsday festival-goers, and so began a five-year tradition. Each Sunday in the Bloomsday schedule of the year we would meet and celebrate with a fabulous brunch. This year, to our sorrow, the trio announced that they were closing the restaurant but all the great experience they have gained at EVOO over the years will be put into a new project sometime in the future.
Our last Bloomsday brunch at EVOO was on Sunday, June 11, 2017 and we celebrated it with panache. One of the particularly interesting condiments that Peter served with his Irish breakfast was a succulent little homemade ketchup. While Peter’s was superb, I had also experimented with homemade ketchup, trying to avoid all the sugar and fructose that is in the commercial brands. Here is the fruit of my efforts with a little help from other sources… and it’s easy. Just give it a try. Admittedly, it’s not as good as Peter’s, but it’s better than what you’ll find in a bottle. Enjoy.
INGREDIENTS
- 11 oz tomato purée
- ⅓ cup honey
- ⅓ cup apple cider vinegar
- 2 tbsp onion powder
- 1 tsp sea salt
- ¼ tsp allspice
DIRECTIONS
Place all ingredients in a pan and mix together. Bring to a boil, then simmer until desired consistency is reached (adding water if necessary). Store in the fridge for 1 -2 weeks.
NOTE
Add fresh jalapeño, chipotle or hot sauce to transform it into spicy ketchup. Or try curry powder or garam masala for an Indian-spiced version.
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