- Goatsbridge smoked trout, herb cream cheese & free range egg wrap
- Clonanny Farm Free Range Slow Roasted Pork Shoulder, Irish Black Butter Glaze & Spelt Roti
- Smoky Beef Chilli, Crushed Sweet Potato, Pickled Kolhrabi & Apple with January King Cabbage Wrap
- Left over Flat bread, Garden cherry tomato & Goats cheese with Anchovy wrap
Goatsbridge smoked trout, herb cream cheese & free range egg wrap
Light & healthy, easy for grab & go, add some shredded red cabbage for some extra crunch
- 2x free range eggs
- 30g good quality cream cheese
- 100g goatsbridge smoked trout
- mixed salad leaves
- few frigs chopped dill or chives
- 1tbsn baby capers
- Beat eggs seperately, add a little freshly ground backpepper
- Brush a non stick frying pan with little oil and place over a medium heat
- Pour the first egg into the pan and swirl around until it completely covers the pan & cook until set, flip over with a spatula and cook for few more seconds to add a little colour
- Slide out onto a board and allow to cool slightly, repeat with the other egg
- Spread the egg wraps with cream cheese which has been blended with the dill or chives, top with smoked trout, few hanfull of mixed leaves, sprinkle with baby capers.
- Roll up & cut in half diagonnally. Enjoy
Clonanny Farm Free Range Slow Roasted Pork Shoulder, Irish Black Butter Glaze & Spelt Roti
Slow & steady with this recipe. The addition of the Armagh apple Irish Black Butter just finishes this pulled pork of perfectly
• 2kg Pork Shoulder
• 1 x onion roughly sliced🔪
• 1 x apple slice roughly
• 3 cloves garlic, chopped
• 1 x Tsp Each fennel seeds, cumin seeds, coriander seeds, 1 x star anise.
• 4 x tbsp brown sugar
• 1x lime sliced
• 2x tbsp vinegar
• 1 x tbsp soy sauce
• 1 x worcestershire sauce
• few Sprigs of thyme
• 150g Irish Black Butter
- Marinade meat overnight with the spice blend (toast fennel, cumin, coriander, anise & allspice berries in dry pan) grind in pestle & mortar, or in a coffee grinder & mix with brown sugar, soy, worcestershire, garlic & rub well into the meat
- To cook, place onions, lime and apple in bottom of roasting tray, put meat on top, season well, with freshly ground pepper & sea-salt, pour enough water to cover the bottom of a roasting tray, then cover with parchment and tin foil, place in pre-heated low temp ’oven 150/c gas 2 and place in the oven for approx. 3½ hours,
- Remove from the oven, take of foil, spread with irish black butter, and put back in the oven for further 30minutes.
- When finished, turn of oven and leave to rest for 30 min
- Remove from oven and reserve juices, pull meat apart with 2 forks & keep warm, add in any reserved juice.
• 250g spelt four
• 250g plain flour
• 80g butter diced
• 2 x tsp baking powder
• 150ml water
• 2 x tsp salt
- Combine flours with salt & baking powder, add in butter and mix until you have a fine crumble style mix.
- Mix in the water knead & combine to form a dough, cover with cling film & leave in fridge for 30 minutes.
- Divide into ten equal balls, dust surface with flour and roll out into saucer sized circles, no need to be to exact about this.
- Heat up a frying pan on medium heat, brush each roti with melted butter or oil and cook on each side for 2-3 minutes until slightly golden.
- Take each roti in between your hands while still warm & clap together, this helps to create flakes, then keep warm in some tin foil or wrapped in clean tea towel.
Smoky Beef Chilli, Crushed Sweet Potato, Pickled Kolhrabi & Apple with January King Cabbage Wrap
Great alternative to flour tortilla, the leaves of the January King cabbage are sweet, delicate & tender, ideal for this quick & easy smoky chilli beef
- 400g lean beef mince
- 1 x medium onion finely diced 🔪
- 2x cloves chopped garlic
- 1x deseeded chilli of your choice
- 2xtbsp olive oil
- 2x tbsp tomato puree
- 2x tspn smoked paprika
- 2x tspn ground coriander
- 2x tspn ground cumin
- 1x tspn fennel seeds crushed
- 1x medium sweet potato
- 300ml beef stock
- January King cabbage leaves
- For the Pickled Kolrabi & Apple
- 50ml umber cider vinegar ( This is great as it has lots of naturel sweetness )
- 1x tbsp maple syrup
- 1x tbsp red wine vinegar
- 80g julienne of kolhrabi ( match stick )
- 70g zingy apple cut into julienne
- 6 whole peppercorns
- Blend all the pickling ingredient together, then toss in the apple & kolhrabi and leave to stand for 30min
- Pop the sweet potato in the oven & bake until soft in the middle Approx 40 min
- Sweat the onion & garlic over medium heat for 3- 4 mins until soft
- Add in the mince & turn up the heat and fry until nicely browned
- Add in the spice and continue cooking for 1 minute, then add in the tomato puree & cook for a further minute stirring all the time
- Add in the beef stock & simmer for approx 40 min untill the liquid is reduced to a small amount (You do not want to have the mix to wet as this will be messy when assembling the wraps)
- Steam the cabbage leaves for 4- 5 min I used a pan of simmering water, popped the leaves into a sieve, then placed this on top of the water and placed the lid on top
- To assemble place cabbage leaf on plate, place on some of the sweet potato, top with chilli & pickle
- You can add on extra toppings like sour cream & chillies if you like it spicy and a squeeze of fresh lime
Left over Flat bread, Garden cherry tomato & Goats cheese with Anchovy wrap
Simple & easy way to use up any left over flatbreads,I topped mine with anchovies, just love that salty savouriness it can bring to a lot of dishes
- 200g cherry tomatoes cut in half if anyway large🔪
- 1 x tbsp olive oil
- 1x clove chopped garlic
- Few sprigs of thyme
- Sprinke of sea-salt & cracked blackpepper
- 2x left over flatbreads or maybe some from the freezer
- Goats Milk Cheese
- Few fillets of anchovies
- Roast the cherry tomatoes in moderate hot oven 200°/c gas 6 until soft
- Spoon over the tomatoes over the flat bread, not to much juice, then place the goats cheese on top and anchovies if using.
- Fire back into the oven for further five minutes until cheese has melted.
- Wrap in parchment & foil for transportable alternative.
just remember to pop the soft herbs on after roasting the tomatoes. I used thyme from my garden which in some ways is similar to oregano. Any left over tomates, pop in a jar & refridgerate for a week.Enjoy