Taste Ireland bring you the ultimate selection of traditional and modern Irish recipes! From the winter warming Dublin Coddle to the BBQ ready Clonakilty Breakfast Skewers, there's something for everybody, no matter your level of expertise in the kitchen.
Original Chicken Curry
- 8 heaped tablespoons (125g) of Mc Donnells Curry Sauce Mix.
- 4 large chicken breasts (sliced into strips)
- 1 large onion (chopped).
- 1 large Red Pepper (chopped).
- 100 mls of cream.
1. Follow the directions to make 4 servings of McDonnells Curry Sauce.
2. As the sauce is cooking, heat the oil in a wok of frying pan, and stir fry the chicken strips for 5 minutes until cooked through.
3. Add the onions and peppers, and cook for a further 2 minutes.
4. Pour in the sauce and simmer for 2 minutes, stirring occasionally.
5. Gently stir in the cream and allow the flavours to infuse for 2 minutes.
6. Serve with rice and naan bread.
Please ensure the food is fully cooked and piping hot before serving.
COOKING TIME 15-20 MINS
Roast Stuffed Leg of Lamb
- 75g (3oz) Kerrygold butter
- 3 tbsp capers, drained and chopped
- 2 anchovy fillets, drained and chopped
- ½ bunch flat leaf parsley, chopped
- 2 sprigs rosemary, finely chopped
- 1 tsp chopped fresh thyme
- 2 garlic cloves, crushed
- Salt and ground black pepper
- 1 leg of lamb, boned and rolled (get your butcher to do this)
- 3 long, thin leeks, halved horizontally
- Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4
- Mix together the Kerrygold butter, capers, anchovies, parsley, rosemary, thyme and garlic. Season with salt and pepper.
- Open out the boned leg of lamb on a work surface, fat side down. Spread the butter mixture over the meat, then lay the halved leeks to run along the middle of the lamb.
- Roll the lamb back up and tie with string, or use butcher’s elastic bands (ask for a few when you buy the meat).
- Place the lamb in a roasting tin and roast for 1 ½ hours or until cooked to your liking, basting from time to time.
- Remove the lamb from the oven and cover with a sheet of foil. Leave to rest for at least 30 minutes before carving.
Preparation time: 20 minutes
Cooking time: 1 ½ hours, plus 30 minutes to rest
- 85g(3oz) mature cheddar cheese, grated
- ½ a small clove of garlic, crushed
- 1 tsp chopped parsley
- 1 tsp Ballymaloe Relish
Cut crusty white bread into cubes and toast them in the oven. Place the garlic, Ballymaloe Relish and parsley in a fondue pot or small saucepan, stir, then add the grated cheese. (It can be prepared ahead up to this point) Just before serving, out over a low heat until the cheese melts and begins to bubble, do not stir it too much while it is cooking otherwise the mixture may split. Serve the fondue immediately with the toasted bread.
Makes 12 cupcakes
For the cupcakes:
200g self raising flour
140g caster sugar
1tbsp instant espresso powder, plus extra for dusting
1tsp baking powder
140g kerrygold Irish butter, in cubes, softened
2 large eggs
2 tbsp Irish whiskey
1 tsp vanilla extract
For the butter cream frosting:
170g kerrygold butter, softened
225g icing sugar
1 tbsp Irish whiskey
1 tsp espresso powder
Mocha chocolate coffee beans.
1.Preheat the oven to 180˚C/350°F/Gas Mark 4 and line a cupcake tray with paper cases.
2. In a large bowl combine all the dry ingredients. Make a well in the centre of the bowl and break in the 2 eggs and add the butter, milk, whiskey and vanilla extract. Using an electric hand mixer beat all the ingredients together until just combined.
3. Divide the batter evenly into the paper cases and place in an oven for 15-20 minutes or until firm and light brown on top.
4. Allow to cool on a wire rack before applying the frosting.
5. In a bowl beat the butter, sugar, whiskey, and espresso powder until smooth. Using a mini off set spatula spread the frosting over the cupcakes.
6. Decorate each cupcake with coffee beans and a dusting of espresso powder.
This traditional supper dish of sausages, rashers, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favourite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin. In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while - making it an excellent dish for very busy people!
450g onions, peeled and sliced thickly
450g Paddys Irish Sausages
450g Irish Style Rashers
1 veg or beef stock cube
3-4 tablespoons fresh chopped parsley
1. Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the stock cube.
2. Grill the Paddys Irish sausages and Irish Style Rashers long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the rashers into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.)
3. Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
4. Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
5. To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy! YUM.
BAKED AUBERGINE WITH TOMATO AND CHEESE
1kg (2 ¼ lb) aubergines, thinly sliced lengthways
about 5 tbsp olive oil
400g (14oz) (2 cups) mozzarella cheese, grated
100g (4oz) (1 cup) finely grated Kerrygold Dubliner Cheddar Cheese
FOR THE TOMATO SAUCE
1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
800g (1 ¾ lb) (3 ½ cups) canned chopped tomatoes
1 tbsp tomato purée
1 tsp caster sugar
¼ tsp cayenne pepper
1 vegetable stock cube
Salt and freshly ground black pepper
Green salad and ciabatta bread, to serve
Whoever said vegetables lack substance will eat their words with our baked aubergine recipe. Truth be told, aubergine is technically a fruit, but don’t tell the Italians. They fight - North vs. South - over ownership of this glorious dish.
1 - Layer the aubergine slices on a plate. Sprinkle with salt and cover with kitchen paper. Repeat with another layer on top until you have used up all the aubergine slices, finishing with kitchen paper. Weigh it down with something heavy, like a pan filled with water, and leave for 30 minutes so that the aubergines can release any excess liquid.
2 - In the meantime you can make the tomato sauce. Heat the oil in a large heavy-based pan over a medium heat and fry the onion for about 4 minutes until soft and translucent. Add the garlic and cook for 30 seconds but keep an eye - you don’t want it to burn. Stir in the tomatoes with the tomato purée, sugar, cayenne pepper and stock cube. Simmer for 20-30 minutes until the sauce has thickened. Season to taste.
3 - Preheat the oven to 180°C (350°F), Gas Mark 4 and heat a heavy-based frying pan over a medium heat. Brush each aubergine slice with a drizzle of oil, then fry a few slices at a time, until cooked through and golden on both sides. Add a little more oil to the pan, if needed. Drain on kitchen paper to absorb any excess oil. 4 - Cover the bottom of a 30cm x 20cm (12in x 8in) baking dish with two tablespoons of the tomato sauce. Top with a layer of aubergine and lightly spread with 4 tablespoons of the tomato sauce. Sprinkle generously with mozzarella and Cheddar. Repeat these layers until you have used all the aubergine, finishing with a layer of tomato sauce and Cheddar (no mozzarella). Bake for 40 minutes, or until golden brown and cooked through. Leave to settle in the baking dish for 5 minutes.
5 - To serve, place the dish of baked aubergine with tomato sauce and cheese on the table and accompany with a bowl of salad and fresh bread.
Donegal Blackberry Madeira Pie!
You Will Need...
A 10-inch pie tin
Preheat your oven to 180°C
200g plain flour
75g caster sugar
1 medium egg
a little cold water
Madeira Sponge Mix
100g caster sugar
2 medium eggs
125g self-raising flour
1/2 tsp vanilla essence
a little milk
4 tablespoons caster sugar
2 tbls. honey
2 tbls. orange juice
1. Wash the blackberries gently, with cold water, in a sieve and let them drain while you make the rest of the pie.
2. For the pastry rub the butter into the flour until it's like breadcrumbs. Add the sugar and mix in. Break in the egg and pull the pastry together using a little cold water if needed. Refrigerate.
3. For the Madeira, cream the butter and sugar together until light and fluffy. Add one egg with a tablespoon of flour and beat well until smooth. Add the 2nd egg with a little flour and beat well until smooth. The little bit of flour helps to stop the mix from curdling as you mix in the egg.
4. Add all the flour and mix in well. Add the vanilla essence and mix in. Add a little bit of milk to bring the Madeira mix to a dropping consistency.
5. Grease the pie tin with a little butter and dust with flour. Roll out the pastry and line the tin. Press it in gently and trim off the extra bit.
6. Fill the lined tin with the blackberries and dust with the caster sugar.
7. Spoon the Madeira mix over the top and using the back of a spoon dipped in cold water gently smooth out the mix to fill all the gaps.
8. Bake in the pre-heated oven for approx. 40 minutes or until the sponge is firm to the touch and golden brown.
9. Heat the honey and orange juice together, for 20 seconds, in a cup in the microwave and brush this glaze over the warm pie.
10. Stand back and see how long you can wait before you start eating it! Enjoy.
Smoked wild salmon with chive pancakes
A sophisticated salmon starter your guests will adore...
For the dressing:
2 tbsp wholegrain mustard
100 mls olive oil
Juice of 1 lemon
For the pancakes:
4 eggs beaten
140g plain flour
handful chives, chopped
Vegetable oil, to cook
6 handfuls mixed salad leaves
12 slices smoked salmon
1 lemon finely sliced
handful chives, halved
1. To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
2. To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want.
3. Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you’ve made all six pancakes, then set aside.
4. To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.
Crab Tian with brown soda bread & cherry tomatoes
A seafood starter that sets the tone at dinner parties. Find the freshest white crab meat. If you want to impress, lobster is the answer. Bake a loaf of traditional homemade brown soda bread and slice ever so thinly. Pumpernickel bread makes a fabulous alternative.
1) Using a 6 cm (2 ½ in) straight-sided cookie cutter or cooking ring, cut out 8 rounds from the slices of brown soda bread. Spread with butter and then place one in the bottom of a cookie cutter.
2) Slice the avocado in half, remove the stone, scoop out the flesh and dice finely. Put in a bowl and mix with the lemon juice and mayonnaise. Fold in the crab and season to taste. Pack a layer of the crab and avocado mayonnaise on top of each piece of buttered bread, using half the mixture. Cover with the remaining pieces of buttered bread and spoon the rest of the crab and avocado mixture on top.
3) Dice the cherry tomatoes and place in a bowl, then stir in the basil and olive oil. Season to taste and use to cover the layer of crab and avocado mayonnaise.
4) To make the dressing, place the mayonnaise in a small bowl with the water and lemon juice. Season to taste and mix until well combined.
5) To serve, place the crab tians on plates and carefully remove the cooking rings. Drizzle around the dressing and garnish with small mounds of the baby salad leaves.
Valentines Red Velvet Cupcakes
200g plain flour
125g butter (room temperature)
150g granulated sugar
2 1/2 tablespoons cocoa (sieved)
1/2 teaspoon vanilla extract
1 bottle red food colouring (25mls)
pinch of salt
1/2 teaspoon bread soda (sieved)
1 1/2 teaspoon white vinegar
125g butter (room temperature)
100g cream cheese
325g icing sugar (sieved)
1 teaspoon vanilla extract
1. Preheat oven to 180C / 350F / Gas 4.
2. Line a twelve cupcake tin with paper cases.
3. Cream butter and sugar together until light and creamy. Add the egg and beat well.
4. Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
Reduce the speed on the beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
5. Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
6. Divide the batter evenly between the paper cases.
7. Bake for 20 minutes approx until risen and firm to springy to the touch.
8. Cool in tin for 10 minutes, then, transfer to a wire tray to cool.
9. When cold, beat the topping ingredients together until smooth.
10. Use piping bag to spread mixture onto each cupcake (or use spoon)
11. Decorate as wished!
Brown Butter Soda Bread
by Bon Appetite
1/4 cup (1/2 stick) unsalted butter
3 1/2 cups all purpose flour
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
1 3/4 cups buttermilk
1 egg white, beaten to blend
1. Position rack in centre of oven and preheat to 375F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.
2. Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.
3. turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into a ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using a small sharp knife, vut 1/2 inch deep X on top of each dough round.
4. Bake breads until deep golden brown and tester inserted into centre comes out clean, about 45 minutes.
5. Cool breads on rack for at least 30 minutes. Serve warm or at room temperature.
You'll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.
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Roast turkey with apricot & pistachio stuffing
6kg fresh or thawed frozen turkey
100g butter, melted
Apricot & Pistachio stuffing
140g (2 cups) fresh breadcrumbs
180g (1 cup) Turkish apricots, chopped
1 x 80g packet pistachios, coarsley chopped
1/2 cup chopped parsley
1. Preheat oven to 180C. Place an oven shelf in the lowest position and remove the other shelves.
2. to make stuffing, combine breadcrumbs, apricot, pistachio & parsley in a bowl.
3. Add eggs and mix until combined.
4. Remove excess fat, giblets, and neck from turkey cavity. Wipe inside and out with a paper towel.
5. Loosley fill with the breadcrumb mixture.
6. Use unwaxed white kitchen string to tie the legs together. Tuck the wings under.
7. Add a little water to the roasting pan. Place the turkey, breast side up, on a wire rack in the pan.
8. Brush the turkey with some of the butter.
9. Cover with non stick baking paper, then with foil.
10. Roast in oven, basting every 30 minutes with the remaining butter for 2 1/2 hours.
11. Remove paper and foil. Baste with the remaining butter.
12. Bake for a further 45 minutes or until golden and juices run clear when the thickest part of the thigh is pierced with a skewer.
13. Transfer to a carving tray and cover loosley with foil.
14. Set aside for 15 minutes to rest before carving.
Fig and honey glazed ham
8kg cooked leg of ham
Whole cloves, to decorate
284g jar fig jam
1/4 cup honey
1 jar Lakeshore Whiskey Mustard
1. Preheat oven to 180C/160C fan-forced.
2. Cut through ham rind 8cm from shank.
3. Run thumb underneath rind to separate from fat.
4. Peel back, sliding fingers under the rind as you go and remove (see tip).
5. Using a small sharp knife, score fat diagonally at 3cm intervals to form a diamond pattern, being careful not to score fat too deeply.
6. Decorate with whole cloves. Wrap shank end in foil.
7. Place jam, honey and mustard in a small saucepan over medium-high heat. Cook, stirring, for 5 minutes or until jam and honey has melted.
8. Place ham on a wire rack in a roasting pan.
9. Add boiling water to pan until it reaches 2cm up side of pan.
10. Brush ham with 1/4 fig mixture. Bake, basting with remaining fig mixture every 20 minutes, for 1 hour 30 minutes or until ham is golden. 11. Remove foil from shank and serve.
3 Primo rashers middle bacon, rind removed, finely chopped
1 1/2 cups shredded savoy cabbage
800g desiree potatoes, peeled, chopped
1/2 cup milk, warmed
50g butter, chopped
Finely chopped fresh chives, to serve
1. Heat a large frying pan over medium-high heat.
2. Cook bacon and cabbage for 5 minutes or until cabbage has wilted and bacon starts to crisp.
3. Meanwhile, cook potato in a large saucepan of boiling, salted water for 10 minutes or until tender.
5. Return to pan.
6. Mash until almost smooth.
7. Add bacon mixture, milk and butter.
8. Season with salt and pepper.
9. Stir to combine.
10. Serve sprinkled with chives.
This is a delicious recipe for Irish shortbread! Mouthwateringly beautiful, and you can never stop at one! Like all recipes, this can be halved to make a smaller quantity.
450g plain flour
225g icing sugar
450g unsalted butter, diced
Makes about 24.
1. Sift the flour, cornflour and icing sugar into a bowl and rub in the butter until the mixture forms a soft ball.
2. Roll out on a lightly floured work surface until it is about 1cm-1/2 inch thick, then cut out.
3. Place on a baking sheet lined with baking parchment and chill for at least 30 minutes in the fridge. An hour or more is better.
4. Before putting in the oven, go over each pieve with a fork.
5. Bake for 1 hour in an oven preheated to 150C.
6. Transfer to a wire rack and cool
7. Shake caster sugar over biscuits and enjoy!
Its Halloween this weekend so its fitting to make the recipe this week a little eerie! This guacamole is beautiful, but the "mould" on top is sure to give your guests the shivers!
2 Ripe Avocados
2 Tbsp Red Onion diced
1 small tomato, diced
1 tbsp garlic, chopped finely
1 tbsp taco seasoning
Sea salt to taste
blue/green food colouring
1. Prep and dice/chop the red onions, tomato & garlic.
2. Measure out the Taco seasoning
3. Slice avocados lengthwise in half and remove pits.
4. Score flesh and scoop into a bowl with a spoon.
5. Mash with a fork to break up the avocado. Don't overmix, you will want to have some big chunks of avocado.
6. Squirt 1/2 of the lime over the avocado and stir
7. Fold in the red onions, and taco seasoning.
8. Fold in the diced tomatoes.
9. Squeeze the rest of the lime over the guacomole and mix.
10. Add a sprinkle of sea salt to taste.
11. In a separate bowl, place a small amount of pank breadcrumbs, and mix in a drop or two of blue/green breadcrumbs.
12. Place little clumps of these on top of the guacomole to give it an eerie Halloween look!
Serve with bat and ghost shaped tortilla toasts!
- 375g packet of mixed dried fruit
- 50mls whiskey
- 250ml cold tea
- Butter, for greasing
- 2 tsp baking powder
- 225g plain flour
- 125g soft light brown sugar
- 1/2 tsp mixed spice
- 1 large egg
- A ring, to place inside (optional)
- 1. Place the mixed dried fruit in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight.
- 2. Preheat the oven to 170°C (325°F/Gas 3). Grease and line a 900g (2lb) loaf tin.
- 3. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl.
- 4. Make a well and break in the egg, then use a wooden spoon to mix it with the dry ingredients. 5. Add a little bit of the liquid from the mixed fruit and mix it through.
- You may not need all the liquid, though you are looking for a wet dough.
- 6. Stir in the mixed fruit until everything is thoroughly combined.
- 7. Add the ring and stir through.
- 8. Spoon the wet dough into the lined loaf tin, place on the middle shelf in the oven and bake for 1 hour.
- 9. Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack.
- 10. Cover in cling film and foil and allow to sit for 1–2 days before cutting into it.
- 11 Serve in slices, spread with a little butter and accompanied by a good cuppa!
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Vegetarian Brocolli & Cauliflower Bake
675g (24oz) broccoli or cauliflower or a mixture of both
50g (2oz) butter or sunflower oil
50g (2oz) plain flour
700ml (1¼ pint) milk
1 tsp. dijon mustard
Salt and pepper
200g (8oz) grated cheddar cheese
75g (3oz) Flahavan’s Progress Oatlets
1 tbsp. chopped parsley
25g (1oz) chopped cashew nuts or flaked almonds
1. Cut off the brocolli or cauliflower florets and slice the stems thinly.
2. Heat the butter or oil in a large saucepan, add the vegetables and turn until evenly coated.
3. Stir in the flour and cook for 2 minutes.
4. Gradually add the milk, stirring until thickened and smooth.
5. Add the mustard, salt and pepper andmix well.
6. Cover and cook gently for 10 minutes.
7. Remove from the heat and stir in half the cheese.
8. Turn into a buttered ovenproof dish.
9. Mix the remaining cheese, oats, parsley and nuts and sprinkle evenly over the top.
10. Bake for about 20 minutes at 180°C/350°F/Gas Mark 4 until the topping is crisp.
11. Serve with a green salad.
2large onions, peeled and sliced thickly
450g good quality pork sausages
450g bacon, piece thick cut
1ham stock cube or 1 beef or 1 chicken stock cube, if ham stock isn't available
3 -4 tablespoons fresh parsley, chopped
salt (to season)
coarse-ground pepper (to season)
1 Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
2. Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.)
3. Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
4. Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
5. To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!
Scotch Eggs with Ballymaloe Relish
450g (1lb) best-quality (or homemade) sausage meat
6 hard-boiled or semi-hard boiled eggs ( preferably free-range)
1 tbsp freshly chopped herbs, e.g parsley, chives, thyme
½ tsp English mustard
1 beaten egg
Dry, white breadcrumbs (but not too fine)
Best-quality oil for deep frying
1. Bring a saucepan of water to the boil and put in the eggs carefully, one by one.
2. Bring back to the boil and simmer for 5-7 minutes. (The eggs should be covered with water.)
3. Pour off the water and cover with cold water. The time depends on whether a runny or hard boiled yolk is required.
4. Peel the eggs
5. Mix the fresh herbs and mustard thoroughly through the sausage meat.
6. Divide the sausage meat into 6 even-sized pieces.
7. Put a piece of sausage meat onto a floured board and flatten it with your hand into an oval shape, large enough to cover an egg.
8. Shape the sausage meat around the peeled egg with your hands, making sure that the egg is evenly coated and there are no cracks. Cover the rest of the eggs in the same way.
9. Roll the eggs in seasoned flour, beaten egg and finally coat them with dry, white breadcrumbs. 10. Coat all the eggs in the same way.
11. Heat the oil for deep-frying, making sure it is deep enough to cover the eggs. The oil should be a medium heat, 180°C/ 350°F, because if it is too hot, the outside will be brown before the inside is hot.
12. Put the Scotch eggs into the basket (a few at a time) and lower them into the oil. Fry them for 5-6 minutes, then lift them out of the pan and drain on the kitchen paper.
Serve warm with a green salad and Ballymaloe Relish.
6 (800g) desiree potatoes, peeled
2 tablespoons plain flour
1/2 teaspoon baking powder
2 (160g) slices leg ham, chopped
1/4 cup frozen peas, thawed
1 tablespoon finely chopped fresh chives
2 eggs, lightly beaten
1/4 cup rice bran oil
1. Grate potatoes.
2. Place potato in a sieve over a large bowl. Using the back of a large spoon, press to drain excess liquid.
3. Combine flour, baking powder, ham, peas and chives in a bowl. Season with salt and pepper. 4. 4. Add egg and potato to flour mixture. Stir until well combined.
5. Heat oil in a non-stick frying pan over medium heat.
6. Spoon 2 tablespoons of mixture into pan. Flatten with a spatula.
7. Repeat to make 4 cakes.
8. Cook for 1 to 2 minutes each side or until golden (see note).
9. Transfer to a wire rack over a baking tray lined with paper towel.
10. Repeat with remaining potato mixture.
225g Coarse Wholemeal Flour
125g Plain Flour
1 teaspoon Baking Powder
125g dark Muscavado Sugar
125g diced apricots
1 large egg
2 tablespoons marmalade
150ml sunflower oil
1 cap full vanilla extract
Rind of an orange
1. Preheat oven to 180C/350F/Gas Mark 4.
2. Line muffin tin with muffin cases or you can also use mini cases in a muffin tray.
3. Put the flour, wheat germ, baking powder, sugar and apricot into a bowl and mix well.
4. Combine all the remaining liquid ingredients.
5. Add the liquid ingredients to the dry ingredients and gently mix together.
6. Spoon into the paper cases.
7. Bake for about 20 minutes until well risen.
8. Cool on a wire tray.
Irish Morning Banana Bread
What better way to start the day then with healthy and delicious banana bread! This recipe gets is sweetness from the Ballymaloe Apple Sauce, some great texture from the Flahavans Porridge Oats and a zesty kick from the added Orange.
130g Flahavans Oats
200g Odlums Coarse Wholemeal Flour
1/2 tbs salt
1 orange (zest, juice - about 1/4 cup)
3 ripe bananas
30g Ballymaloe Applesauce
1 tsp baking powder
1 1/2 tsp baking soda
1. Preheat oven to 180C/300F
2. Mash the bananas and add the orange juice and zest.
3. Whisk in your egg.
4. Sift your dry ingredients (flour, salt, baking powder and baking soda) together and add to the banana mixture.
5. Add the Flahavan's Oats.
6. Grease a bread pan and pour batter. Bake in preheated oven for 1 hour.
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Odlums Irish White Scones with White Chocolate Chips & Cranberries
These scones are a beautiful treat, and can be whipped up in no time when that unexpected visitor arrives!
What you need:
1 packet Odlums Irish White Scone Mix
Handful White Chocolate Chips
Handful dried Cranberries
225 - 250mls water
8cm/3" scone cutter or plastic beaker
Flat baking tray (dusted with flour)
1. Preheat oven to 200C/400F/Gas 6
2. Pour the water into a mixing bowl and then add the contents of the pack, the white chocolate chips and the dried cranberries. Mix together with a spoon, until a soft dough is formed.
3. Sprinkle flour on the work surface and place dough onto it. Knead lightly, Put a little flour on the dough and press out until it is 1 1/2cm/1/2" in height. Use cutter or beaker to cut out scones. Press trimmings together and repeat to make 6 scones.
4. Place scones on the baking tray and bake for 15 - 20 minutes until golden brown.
5. Allow to cool on a wire tray. Serve with lashings of your favourite topping.
Cream and Follain jam is a winner with us!
Nanna Phyllis' Homemade Apple Tart
This apple tart is just so beautiful, it's a perfect dessert on these cold wintery evenings with a lovely cup of hot tea! The pastry is a bit like shortbread, and its very moreish!
Preheat your oven to Gas Mark 6 / Fan forced 200C / Electric 400F
225g plain flour
50g icing sugar
150g pure butter (at ROOM temperature!)
1 egg yolk
1 tablespoon ice-cold water
1/2 teaspoon lemon juice, optional
6 - 7 apples sliced (not Granny Smiths as they are too juicy)
1. Sieve the flour and icing sugar together
2. Place half the flour mixture in a mixing bowl, together with the butter and beaten egg mixture.
3. Cream with a fork until well mixed
4. Add the remaining flour and mix to a firm dough
5. Knead lightly until smooth. Too much kneading tends to make the pastry hard. Place in cling film and leave in the fridge for 1 hour.
6. Halve the pastry and roll out one half of the pastry to fit your plate. If the apples appear very juicy, put some cornflour on the bottom pastry to help absorb some of the apple juices.
7. Wet the edges of the bottom pastry after adding the sliced apples, then put on the top pastry. Seal the edges with your fingers. (In the example here, we used a star cutter for the top pastry to give the apple tart a different look on top!)
8. Lightly beat the left over egg white with a fork, brush over the pastry and sprinkle with castor sugar, which will give the pastry a lovely crunch when cooked!
9. Bake in the pre heated oven for 15 - 20 minutes.
Serve hot or cold with cream or icecream...(or both!)
WINTER VEGETABLE SOUP WITH IRISH SODA BREAD
This is a hearty vegetable soup, laden with vitamins and wonderful for a healthy winter meal. A hot bowl of soup during winter and cold weather is always welcome. Soup helps keep your body warm and hence preventing winter colds and flus. This is not just a healthy and nutritious meal, but also a healthy one too.
Preparation Time 60 minutes
1 tbsp canola oil
1 leak, white part only, sliced thinly
1 turnip, sliced thinly
2 carrots chopped
2 potatoes, peeled and chopped into cubes
1 tin tomatoes
Bay leafs, thyme and parsley sprigs. Salt and cracked pepper to season.
1. Heat the oil in a large saucepan. Add the onion and cook for 5 minutes, stirring occasionally, or until softened but not browned.
2. Add the leek, carrot, turnip and potato, the cook for a further 5 minutes until sightly softened.
3. Tie the bay leaf, thyme and parsley sprigs together into a bouquet garnish. Add to the pan, together with the stock and tomatoes and bring the boil, then cover the pan and reduce the heat.
4. Simmer gently for 45 minutes or until the vegetables are tender.
Add salt and pepper to taste. Serve with fresh Irish Soda Bread.
QUICK & EASY BEEF COUNTRY STEW
Beef stew is a traditional Irish favourite in the colder months. With Knorr Mealmaker kits, your favourite Irish winter warmers have never been easier!!
This stew recipe, using the Knorr Mealmaker Country Stew mix, gives a full-bodied flavour – however you can make the sauce richer by adding some red wine to the sauce.
450g cubed stewing beef
1 tbsp vegetable oil
1 large onion chopped
2 medium potatoes, peeled and chopped
2 medium carrots, sliced
1 packet of Knorr Mealmaker Country Stew
370ML water and 200ml red wine OR 570ml water
pinch of cinnamon (optional)
In a large pot stirfry the onion until golden. Add the beef and fry until browned. Add the carrots & potatoes.
Mix the contents of the Knorr Mealmaker Country Stew packet with the water (and wine) and add to the pot. Bring to the boil stirring continuously. Add a pinch of cinnamon if required.
Cover and simmer very gently, stirring occasionally for 1 1/2-2 hours or until the beef is tender.
MCDONNELLS CHICKEN AND MUSHROOM PIE
Adding some McDonnell's Curry to this simply Chicken and Mushroom gives it an extra kick of flavour. Quick and easy to make, this pie is great served with mash potato, veg, chips or salad!
1 teaspoon oil
1 onion, finely choppped
2 large chicken breast fillets, cut into small chunks
100g mushrooms, sliced
2 tins condensed mushroom soup
3 tablespoons McDonnells Curry Powder
2 pinch salt & petter
2 sheets of puff pastry
milk, to brush pastry
1 - Preheat the oven to 200 C.
2 - First warm oil in a frying pan and saute the finely chopped onion for 2 minutes. Add the chicken breasts and gently fry for 2 minutes. Add sliced mushrooms and fry for 3 minutes. Next, dilute the McDonnell's Curry Powder in a tablespoon of boiling water. Add this, with the two tins of soup to the chicken mixture in the pan. Bring just to the boil. Season with salt and pepper.
3 - Place pie filling into an oven proof dish. Put your puff pastry over the top, making sure to have a hole in the middle for steam to escape while cooking. Milk wash the top of your pie.
4 - Bake in the preheated oven for 40 minutes or until hot and golden brown
PARMESAN THYME BREAD CRUSTS
For any family that has a stock pile of unwanted bread crusts and heels, this is an irresistible snack that uses these leftovers.
6 cups bread crusts or Brennan's Batch Heel cut into strips (enough to spread out over 2 baking trays),
7 - 8 tbsp olive oil
⅓ cup parmesan cheese, grated
1½ tsp dried thyme
½ tsp salt (or to taste)
Optional - fresh thyme to garnish
Preheat oven to 180C.
Place bread crusts/strips in bowl. Drizzle over olive oil, tossing the bread crusts/strips as you go (with your other hand) so as to distribute the olive oil as evenly as possible.
Add remaining ingredients, parmesan cheese, tyyme salt and pepper, and use hands to toss through the bread crusts.
Spread out over 2 baking trays. Do a taste test to make sure it is seasoned to your liking - adjust if required.
Bake for 5 to 8 minutes until golden brown and crunchy.
CLONAKILTY BLACK PUDDING PIZZA
This is a great dish for all the family, or if you are having some friends over for a glass of wine. You can very the toppings to suit your taste, but we think the Clonakilty Black Pudding, Irish Rasher Bacon and brie work really well!!
50g Clonakilty Black Pudding - cooked and crumbled
2 -3 slices of Irish Rasher Bacon - diced and cooked
1 ready prepared pizza base
50g Brie (or cheese of your choice)
1 Red Onion - chopped
84g tin of tomatoes
1 clove of garlic
1. Pre-heat oven to 220C.
2. Make the tomato sauce. Chop the garlic and add to a saucepan with 2 tablespoons of olive oil. Cook on a low heat for 1 minute then add the tin of tomatoes and the basil. Reduce for 25 minutes on a low heat, stirring from time to time.
3. While the tomato sauce is reducing, you need to start caramelizing your red onion. In a large frying pan heat 1 tablespoon of olive oil over a medium heat. Add the red onion, stir to coat in the oil and fry gently for about 15 minutes, or until soft. Add 2 tablespoons of balsamic vinegar and 1 teaspoon of sugar and stir through. Cook gently for a further 15 minutes.
4. Remove the tomato mixture from the heat and allow to cool for 5-10 minutes.
5. Spread the tomato mixture over the base. Sprinkle on the Clonakilty Black Pudding and Irish Rasher Bacon, then add the caramelized onions, brie and rocket.
6. Place in the oven on a baking tray for about 8 - 10 minutes until it becomes crispy around the edges.
This is a very popular dish, especially in Dublin, and has been so for many years. It is nourishing, tasty, economical and warming - what more could you ask? Although it is best made with a good stock - water in which a ham has been boiled, or even a ham bone - a light stock cube will substitute.
1lb/ 500g Irish Sausages
8oz/ 250g Irish Style Rasher Bacon
1/2pt/ 300ml/ 1 cup stock or water
6 medium potatoes
2 medium onions
salt and pepper
Cut the bacon into 1in/ 3cm squares.
Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes.
Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces.
Peel the potatoes and cut into thick slices.
Skin the onions and slice them.
Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon.
Repeat the process once more and then finish off with a layer of potatoes.
Pour the reserved stock over and season lightly to taste.
Cover and simmer gently for about an hour.
Adjust the seasoning and serve piping hot.
Irish Breakfast Kebab
With BBQ back in full swing, why not try out this great Summer Dish.
200g Clonakilty Blackpudding
200g Clonakilty Whitepudding
1 pack of Cherry Tomatoes
1 pack of button Mushrooms
1 pack of Paddys Irish Sausages
1 pack of Irish Style Rasher Bacon
Oil for brushing
8 Wooden Kebab Skewers
Soak the Skewers in cold water for at least 35 mins. The longer the better as this will stop the Skewers from burning. Fire up the BBQ.
Cut the Sausages and Rashers up into 1.5cm discs and the Black and Whitepudding into similar sized pieces.
Take your Sausage, Rasher and pudding discs along with the mushrooms and the cherry tomatoes and start skewering. Its up to you how to arrange the skewers but the best results come when you interchange the order of ingredients on the skewers.
With the Kebabs assembled, all you need to do is brush each one with a littel oil and either place onto the BBQ.
Serve with Ballymaloe Relish and Salad.
Clonakilty Blackpudding Burger
170g Clonakilty Blackpudding
330g Good Quality Minced Beef
1 Egg Yolk
1 Small Onion
Salt and Pepper
Finely dice the onion
Mix all the ingredients together throughly
Divide into 6oz portions
Shape firmly to a round burger patty
Place in the fridge, covered and allow to chill for a least one hour
Pop onto a hot BBQ to cook through on both sides.
Serve on a toasted burger bap, with Ballymaloe Relish and salad.
Slow Cooked Pork in Magners
3 apples chopped
2 sage leaves
1 Magners Cider 440ml
Brown off the pork in a pan
Add the chopped veg
Pour in the cider
Leave on medium heat (or in the oven on about 140) for at least 4 hours
Serve with mashed potato and seasonal green vegetables
GUINNESS CHOCOLATE BROWNIES
Want to sweeten up your week? Try these delicious treats...
• 100ml Guinness
• 185g dark Chocolate
• 50g Milk Chocolate
• 185g Butter
• 3 Eggs
• 275g Caster Sugar
• Vanilla Essence
• 85g Plain Flour
• 20g coco powder
• 50G White Chocolate buttons
1. Line a baking tray with parchment paper and sprinkle white chocolate buttons in tray.
2. Melt the Guinness, butter, dark and milk Chocolate together, remove from heat when melted.
3. Whip eggs sugar and vanilla essence (until figure of 8) and fold into the chocolate mix.
4. Sieve in flour and coco powder, folding in 3 stages.
5. Pour into tray and spread out bake for 20 – 22 minutes at 160'.
6. Serve warm with Vanilla ice cream.
PORRIDGE BREAD - A HEALTHY ALTERNATIVE
Low fat and no wheat - the perfect bread substitute!
1 tub of low fat natural yogurt (500 ml)
2 tubs of Flahavan's Porridge Oats (use the yogurt tub that you just emptied)
2 tsp of baking soda
2 tbsp of coconut oil
A handful of poppy seeds
Preheat oven to 200°C.
Mix the yogurt, Flahavan's Porridge Oats, baking soda and poppy seeds in a large bowl.
Grease a 23cm loaf tin with the coconut oil and pour the mix into the tin.
Put into the preheated oven for a total of 45 minutes (at 15 minutes sprinkle some porridge oats on top).
Take the loaf out of the oven and remove from the loaf tin. Place back in oven for 5 minutes to crisp the edges.
Let the loaf cool before serving.
GUINNESS ONION SOUP WITH IRISH CROUTONS
Servings: makes 4 servings
Prep Time: 15 minutes
Cook Time: 1 hours 45 minutes
Total Time: 2 hours
4 tablespoons butter
4 pounds onions, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour
3 cups Guinness
3 cups beef or vegetable broth
2 teaspoons Worcestershire sauce
1 tablespoon grainy mustard
2 bay leaves
salt and pepper to taste
4 1/2 inch thick slices of Irish Soda Bread
1 cup white cheddar, shredded
1. Melt 2 tablespoons of the butter in a large sauce pan over medium heat, add the onions and cook until completely caramelized and golden brown, about 1 hour, mixing every 10-15 minutes and adding water or Guinness to deglaze the pan as needed to prevent burning.
2. Add the garlic and thyme and cook until fragrant, about a minute.
3. Add the remaining 2 tablespoons butter, let it melt, mix in the flour and let it cook for 2-4 minutes.
4. Add the Guinness and deglaze the pan.
5. Add the broth, Worcestershire sauce, grainy mustard, bay leaves, salt and pepper, bring to a boil, reduce the heat and simmer for 30 minutes.
6. Ladle the soup into oven-proof bowls on a baking sheet, top with the sliced Irish Soda Bread and cheese and broil until cheese melts, about 1-3 minutes.
2 kg potatoes
2 large onions, peeled and sliced thickly
450 g Irish pork sausages
450 g Irish rasher bacon
500 ml water
1 beef stock cube
1 Erin Gravy Powder sachet
3 -4 tablespoons fresh parsley, chopped
salt (to season)
coarse-ground pepper (to season)
Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the stock cude and Erin gravy.
Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the rasher bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.). Preheat the oven to 150°C. In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot.
Put the covered pot in the oven and cook for at least three hours. At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
To Serve add some fresh Irish soda bread, used to mop up the gravy!
A flavourful lamb stew recipe.
3 to 4 lbs leg of lamb, cut into 1 1/2" cube
2 tablespoons butter
1 tablespoon vegetable oil
2 cups water
1 cup chicken broth
1 to 2 tsp salt, or to taste
1/4 teaspoon thyme, crushed
1/4 teaspoon pepper
2 cloves garlic, mashed & minced
4 medium potatoes, quartered
8 small white onions, peeled
1 package frozen peas, (16 oz)
8 ounces fresh mushrooms, sliced
1 cup milk
1/3 cup flour
Over medium heat, brown lamb in butter and oil in a large stock pot or Dutch oven.
Add water, broth, and seasonings; cover and simmer for 1 hour.
Remove surface fat. Add potatoes and onion; simmer, covered, until vegetables are tender, about 15 to 20 minutes.
Add peas and simmer for 5 minutes. Combine milk and flour; stir until smooth.
Add to simmering stew and simmer for about 1 minute, or until thickened. Taste and adjust seasonings.
2 cups rice
1lb ground beef
1 Onion chopped
1 cup sliced Mushrooms
1 packet Erin Gravy
1 1/2 cups water
1 1/2 cup sour cream
Cook rice according to package.
Meanwhile, in a large skillet, cook beef, onions, and mushrooms over medium heat until beef is no longer pink; drain all excess oil.
Stir in water and Erin Gravy. Bring to a boil; cook for 2 minutes until thickened. Remove from heat and mix in sour cream.
Serve over cooked rice. Top with additional sour cream if desired. Serves 4-5
4 large balls of ice cream
3 each egg whites
150 g caster sugar
1 Sponge Cake
Begin by removing the ice cream from the freezer for just a few minutes to soften a little before trying to scoop or shape.
Place the sponge cake on some parchment paper and onto a tray before scooping the first ball of ice cream and placing on top of the sponge.
Using a warm knife spread the ice cream around the base of the sponge. Place this back into the freezer.
In an electric mixer whisk the egg whites and 2 teaspoons of the sugar and whisk until stiff. Add the remaining sugar and whisk for a further 2 minutes.
Remove the ice cream from the freezer and pipe the meringue on, ensuring you completely the cover both the sponge and the ice cream. Return to the freezer until you are ready to serve.
Pre-heat the oven to a very high temperature of 220°C. The meringue is a very good insulator, but this dessert still is difficult to bake without melting the ice cream.
The easiest way around this is to use a blowtorch to colour and cook the meringue
Bake in the oven for just 2-3 minutes or until the meringue just turns golden.
IRISH APPLE CAKE
Serves 10 - 12
4 tablespoons butter, softened (room temperature)
1 cup granulated sugar
1 cup all purpose flour
1 egg, beaten (room temperature)
4 green apples, cored, peeled and diced (2 cups)
1/4 cup chopped walnuts
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 180°C. Generously grease an 8 inch square cake tin. In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs, apples, nuts and vanilla and stir well.
Sift in the dry ingredients and mix well together.
Pour the batter into the prepared baking tin and bake for about 45 mintues, until the cake is lightly brown.
Remove from oven and let the cake sit for about 5 minutes then remove from pan.
Serve warm with vanilla icecream.
QUINOA AND BLACK PUDDING WITH PEAS AND YELLOW LENTILS
1 cup quinoa
4 slices of Clonakilty Black Pudding
1 clove garlic
1 cup fresh or frozen peas
1/2 red onion
1 teaspoon cumin seeds
1 cup yellow lentils
Cook the lentils in boiling water for about 15 minutes. You want them whole and crunchy not mushy. Meanwhile bring the Quinoa to the boil and then let simmer for 15 minutes.
Cook the peas for about 2 minutes so they retain their crunch and their goodness.
Heat a pan and when very hot toast some cumin seeds on it alone until they start to crackle. Then turn down the heat and add a little oil. Fry garlic and onions until soft.
Having sliced the black pudding into slim round discs add this to the mix. They need just two minutes on each side.
In the hot pan mix in the lentils, peas and quinoa so they absorb some of the cumin and garlic flavours.
Serve with some basil as garnish.
This makes a great warm supper or eat it cold the next day.
BAILEY'S AND AFTER EIGHT CHEESECAKE
For the base
300g digestive biscuits
100g butter (melted)
150g After Eight Mints
For the Topping
100g Caster Sugar
300ml whipped cream
50ml Baileys Irish Cream
450g Cream Cheese (such as Philadelphia)
Mint chocolate sauce
100ml fresh cream
4/5 After Eight Mints
1 tablespoon butter
Crush the digestive biscuits and 100g of After Eight Mints in a food processor. Add to a bowl with 100g melted butter and combine. Press into the base of a cheesecake tin and place in fridge to cool and harden.
Meanwhile beat the cream cheese until it is soft. Beat in the icing sugar and Baileys Irish Cream and then fold in the whipped cream until mixture is smooth. Smooth the mixture evenly on top of the base mixture. Refrigerate and allow to set for at least two hours.
To make the mint chocolate sauce, place the fresh cream and After Eight Mints into a saucepan and melt until smoothly combined together. Stir in the butter. Let the mixture cool for about 10 minutes.
Remove the cheesecake from the tin and decorate by placing After Eight Mint slices (if you haven't eaten them all) around the outside of the cheesecake. Drizzle the mint chocolate sauce over the top. And Serve!
See more recipe ideas click here.
BAILEY'S IRISH CREAM CHOCOLATE CUPCAKES
Impress your loved ones this Valentine's Day with these delecious yet simply cupcakes.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
4 oz/ 100g butter
3½ fl oz/ 100ml milk
5½ oz/150g dark chocolate
3 large eggs
8 oz/ 225g fine/caster sugar
2 tsp vanilla sugar
8 oz/ 225g self rising flour
2 tsp cocoa powder
For the Frosting
2 oz/ 50g butter
8 oz/ 225g confectioners /icing sugar
3 tbsp Baileys Irish Cream
3½ oz/100g cream cheese
Cadbury Mint Crisp - grated
Preheat the oven to 180°C. Melt the butter over a low heat with the milk and chocolate, stirring constantly. Meanwhile cream the eggs and sugars together with an electric whisk until thick, pale and creamy - this will take about 6-8 mintues. With the whisk still running add the chocolate mixture in a steady slow stream.
Once mixed, sieve over the flour and cocoa and fold in. Spoon in to 16 muffin cases in a deep muffin tray and bake for about 20 minutes or until cupcakes are risen and springy to touch.
While they cool, make the frosting. Put the butter, icing sugar, Baileys Irish Cream and cream cheese into a bowl and beat with a hand held electric whick or wooden spoon until combined. Chill for 20mins.
Spoon the frosting over the cooled cakes and sprinkle with the grated mint crisp. For an added bonus decorate each cupcake with a bow.
Marmalade and Guinness Mustard Glazed Christmas Ham
2kg leg of ham (already cooked)
1/2 cup Fruitfield Coarse Cut marmalade
1 tablespoon fresh orange juice
1 tablespoon Lakeshore Guinness Mustard
2 garlice cloves, crushed
Irish Atlantic Sea Salt
Whole Cloves, to garnish
Preheat oven to 180°C. Carfully remove the rind from the ham, making sure you don't trim too much of the fat. Use a small sharp knife to score the fat into a diamond pattern, about 5mm deep (take care not to cut all the way through to the meat or teh fat may fall off during cooking).
Place the Fruitfield Coarse cut Marmalade, orange juice, Lakeshore Guinness mustard, garlic, Irish Atlantic Sea Salt and pepper in a small saucepan over low heat and cook, stirring, until Marmalade has melted and just starts to bubble, and the mixture is well combined.
Spread the glaze over the ham then place a clove in the middle of each diamond of fat.
Place the ham on a rack in a baking dish and fill with enough water to cover the base of the dish. Cook for 25 minutes, brushing regularly with glaze mixure, until the surface of the ham is golden and caramelised. Set aside for 15 minutes to rest.
Slice and serve with your festive favourites.
Clonakilty Black Pudding, Scallops, Bacon and Colcannon
For the scallops
2 tbsp sunflower oil
8 rashers smoked streaky bacon, rindless
16 medium-sized scallops, shelled, coral removed and cleaned
200g/7oz Clonakilty Blackpudding, cut into 12 thick slices
3½oz chicken stock
3 tbsp Marsala
Sea salt flakes and freshly ground black pepper
fresh flatleaf parsley, to garnish
For the Colcannon
750g/1lb 11oz potatoes, preferably Maris Piper or King Edward, peeled, chopped
1 onion, finely chopped
100g/3½oz curly kale, roughly shredded
200ml/2fl oz double cream
For the colcannon: cook the potatoes in boiling water for 15 minutes or until very tender.
Meanwhile, heat 25g/1oz of the butter in a large heavy-based frying pan and gently fry the onion for five minutes, or until softened, stirring regularly.
Add the kale and cook for 2-3 minutes.Preheat the oven to 140C/275F/Gas 1. Preheat a heatproof dish.
Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes.
Warm the cream and remaining 25g/1oz butter in small saucepan. Mash the cooked potatoes with the cream and milk until smooth. Season to taste with salt and freshly ground black pepper.
Add the softened kale and stir together until lightly combined. Transfer to the warmed dish and cover with foil. Keep warm in the oven until ready to serve.
For the scallops: heat one tablespoon of the oil in a large non-stick frying pan.
Fry the bacon rashers over a medium-high heat for 4-6 minutes until the fat crisps, turning once. Remove the bacon, place on a baking tray and keep warm in the oven.
Heat one more tablespoon of oil and a small knob of butter in the frying pan. Add the Clonakilty Blackpudding and cook for 2-3 minutes on each side until it darkens and becomes crisp around the edges. Transfer the black pudding to the tray in the oven, tip out most of the buttery liquid and return the pan to the hob.
Pat the scallops dry with kitchen paper and season on each side with salt and freshly ground black pepper.Cook the scallops for 1-2 minutes on each side, depending on their size, until golden-brown on the outside but tender within.
Remove the baking tray out of the oven and put the scallops on it alongside the bacon and black pudding.
Return the frying pan to the heat and add the chicken stock and Marsala. Stir well and bring to a simmer. Add the remaining butter, in small pieces, to the liquid, stirring constantly until the butter melts and the sauce thickens.
Remove from the heat.Spoon the colcannon onto four plates and top with the black pudding, scallops and bacon. Strain a little of the Marsala sauce over each one, garnish with fresh parsley and serve.
This fabulous recipe came from Clonakilty Black Pudding website by way of the Hairy Bikers (known from their love of blackpudding!) is guaranteed to be a dinner party success with all your guests.