Tasty wraps

  • 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

  • Servings: 2
  • Difficulty: easy
  • Print

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


  1. Beat eggs seperately, add a little freshly ground backpepper
  2. Brush a non stick frying pan with little oil and place over a medium heat
  3. 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
  4. Slide out onto a board and allow to cool slightly, repeat with the other egg
  5. 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.
  6. Roll up & cut in half diagonnally. Enjoy

Clonanny Farm Free Range Slow Roasted Pork Shoulder, Irish Black Butter Glaze & Spelt Roti

  • Servings: 6
  • Difficulty: medium
  • Print

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


  1. 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
  2. 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,
  3. Remove from the oven, take of foil, spread with irish black butter, and put back in the oven for further 30minutes.
  4. When finished, turn of oven and leave to rest for 30 min
  5. Remove from oven and reserve juices, pull meat apart with 2 forks & keep warm, add in any reserved juice.


Spelt Roti
• 250g spelt four
• 250g plain flour
• 80g butter diced
• 2 x tsp baking powder
• 150ml water
• 2 x tsp salt


  1. Combine flours with salt & baking powder, add in butter and mix until you have a fine crumble style mix.
  2. Mix in the water knead & combine to form a dough, cover with cling film & leave in fridge for 30 minutes.
  3. Divide into ten equal balls, dust surface with flour and roll out into saucer sized circles, no need to be to exact about this.
  4. 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.
  5. 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.
I served this with mixed leaves, greek yogurt, pickled beetroot, & Irish smoked oakwood cheddar.

Smoky Beef Chilli, Crushed Sweet Potato, Pickled Kolhrabi & Apple with January King Cabbage Wrap

  • Servings: 4-5
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Great alternative to flour tortilla, the leaves of the January King cabbage are sweet, delicate & tender, ideal for this quick & easy smoky chilli beef

January King Cabbage


  • 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


  1. Pop the sweet potato in the oven & bake until soft in the middle Approx 40 min
  2. Sweat the onion & garlic over medium heat for 3- 4 mins until soft
  3. Add in the mince & turn up the heat and fry until nicely browned
  4. 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
  5. Add in the beef stock & simmer for approx 40 min untill the liquid is reduced to a small amount
  6. (You do not want to have the mix to wet as this will be messy when assembling the wraps)
  7. 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
  8. To assemble place cabbage leaf on plate, place on some of the sweet potato, top with chilli & pickle
  9. 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

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★
  • Print

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


  1. Roast the cherry tomatoes in moderate hot oven 200°/c gas 6 until soft
  2. Spoon over the tomatoes over the flat bread, not to much juice, then place the goats cheese on top and anchovies if using.
  3. Fire back into the oven for further five minutes until cheese has melted.
  4. Wrap in parchment & foil for transportable alternative.
Guess you can use what ever you have a round, maybe loads of chillies or fresh basil or oregano
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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: