Summerhill Honey, Lemon & Cardamom Granola

Summerhill Honey, Lemon & Cardamom Granola

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Oh Honey! This granola recipe is zesty, aromatic, crunchy, sweet and nutty… it’s gorgeous served with yogurt and rhubarb compote for breakfast, or for making snack bars and makes a great topping on a fruit crumble too. The ingredients are a celebration of local landscapes; my own native Orchard County, Armagh, the rolling hills of County Down and the bright yellow fields of Limavady where Broighter Gold‘s Rapeseed oil is harvested.

Fred from Summerhill honey has been keeping bees for over 8 years now and has maintained a local strain of bees who’ve become accustomed to our inherently erratic weather. They’re a hard working brood and during spring they forage around the orchards in Armagh helping to pollinate the cider apple trees – that keeps them going until the summer blossoms start to bloom in Co. Down where they return to forage on clover and Blackberry blossoms.

I appreciate the passion and effort of people like Fred and we need more people like him to help preserve our Bee populations because they are under threat. The number of bees is expected to fall by a third across the island and yet they play such a critical role in our agricultural industry and our food supply chain. Without them, we can’t grow fruit… our apple farmers depend on bees to pollinate their crops and there are new initiatives to help grow Bee populations – you can learn more about how to help here. I like to help my local bee communities by buying local honey from producers to help support their cost of keeping bees in the area.

I picked Summerhill honey up in Arcadia Deli and Fred tells me the honey is also stocked in Indie Fude, Bridewell coffee shop, Goodness Health and The Courtyard. His honey took 1st prize in the Ulster Beekeepers honey show, 2017 and also 1st prize in the Comber Flower Show – you really don’t need to make this granola to enjoy the best of this honey, but I think you’ll enjoy it all the same if you do!

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Summerhill Honey, Lemon & Cardamom Granola

Makes: 10 servings – stored in an airtight container the Granola will keep for 2 weeks

Preparation time: 10 minutes

Cooking time: 1 hour

Ingredients

380g Rolled oats

2 Lemons, squeezed & zested

50mL Broighter gold lemon oil

200g Summerhill honey

100g Roasted chopped hazelnuts

100g Sliced almonds

2 teaspoons Ground cardamom

1/2 teaspoon Ground cinnamon

Pinch salt

Method

  1. Whisk the lemon juice, zest, oil and honey in a bowl until the ingredients are well-mixed (warm the honey until it runs if it’s solid at first).
  2. Mix the oats, hazelnuts, almonds, cardamom, cinnamon and salt in a large bowl.
  3. Pour the liquid mixture over the dry mix and combine well so all of the dry mix is coated.
  4. Spread the mixture onto a baking try lined with baking paper or a silicone sheet – my mix volume needed two baking trays.
  5. Bake for 1hr at 120⁰C tossing the mixture every 15 mins to ensure an even bake.
  6. Allow the mix to chill before serving with rhubarb compote and yogurt.
  7. Best served in good company on a lazy Sunday morning!

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog at http://scullery-made.com

For local artisan ingredients that inspire our blog, visit: The Farmer’s Market at The Inns on the first Saturday of every month at BT8 7HN

SculleryMade – Ormeau Rd., Belfast

Contact: Caoimhe@scullery-made.com

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Chocolate, Rosemary & Sea Salt Pots

Chocolate, Rosemary & Sea Salt Pots

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A couple of years ago, a friend from home moved in with me while she was working near Belfast. What started off as a connection born from home quickly grew into a friendship seasoned with tasty home cooked meals, Game of Thrones feast nights and red, red wine… a few bottles were harmed in the making of this friendship! She gave me an incredible book a couple of years ago that has really shifted my approach to recipe building. The book, written by Niki Segnit, published in 2010 is called “The Flavour Thesaurus: Pairings, recipes and ideas for the creative cook”. In it is a collection of over 4,000 flavour pairings. Some classic, some really unusual! Both for beer and food, this book has served up some inspiring flavour combinations for me to try.

The Flavour Thesaurus. Pairings, recipes and ideas for the creative cook

I was searching through Niki’s book for inspiration for rosemary and chocolate recipes having picked up a bar of dark chocolate made by Cobden + Brown and rosemary infused sea salt made by Red Dog Foods in Arcadia Deli on the Lisburn Rd. The flavour thesaurus listed a simple recipe for a rosemary infused creamy chocolate desert, originally credited to chef David Wilson and I added a sprinkle of rosemary infused sea salt as garnish to contrast the sweetness in the dish.

Caroline and Tony, the couple behind Cobden + Brown have been making chocolate since 2013. Their son, Jonathan was diagnosed with Coeliac disease and an allergy to eggs and Caroline, who had been making all his meals from scratch thought she’d give chocolate making a whirl with Jonathan as chief recipe taster! Together, they’ve done a great job at picking the best formulations and now Cobden + Brown produce award-winning, allergen-free, specifically gluten-free and egg-free, chocolate in Lurgan. Some of their dark chocolates are dairy free too and suitable for Vegans. For this recipe we used their award winning 70% dark chocolate single origin Ecuadorian.

If you’ve followed our blog before, you know we love Red Dog Foods who make the rosemary infused sea salt. We used their Southern Sauce with English mustard in this recipe for chicken wings with MFC’s baby buck cheese – soooo good! Barbara Ann and Paul, the couple behind Red Dog, are BBQ masters and have a range of sauces, salts and BBQ rubs. This rosemary infused sea salt was delicious with this sweet recipe, but would make a great addition to rosemary salted fries/chips, rosemary roast potatoes and the obvious rosemary salted lamb chops.

This is a simple recipe, a rich desert and an unusual combination of flavours that work beautifully together. I hope you try it and enjoy it as much as I did!

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Chocolate, Rosemary & Sea Salt Pots

Makes: 6-8 servings (keep the servings small – it’s a rich recipe!)

Preparation time: 20 mins

Chilling time 2-3hrs

 

Ingredients

250g caster sugar

250ml dry white wine

juice and grated rind of 1/2 lemon

600mL double cream

2 large whole stems of rosemary

165g Cobden+Brown dark chocolate, grated

25g Cobden+Brown dark chocolate, grated for decoration

Pinch of Red Dog rosemary sea salt

 

Method

  1. In a hot pan, heat the sugar, white wine and lemon juice until the sugar dissolves.
  2. Add the rosemary stems to the pan and pour in the cream and simmer.
  3. Add 165g of grated dark chocolate and stir on a medium heat until the chocolate dissolves and the mixture simmers again.
  4. Remove the rosemary stems, pour the mixture through a sieve to catch any rosemary stems remaining.
  5. Pour the mixture into small serving glasses and chill for 2-3 hours.
  6. Once the mixture has set, sprinkle grated dark chocolate and rosemary sea salt to serve.
  7. Best enjoyed in good company!

 

Choc Pots

SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog at http://scullery-made.com

For local artisan ingredients that inspire our blog, visit: The Farmer’s Market at The Inns on the first Saturday of every month at BT8 7HN

SculleryMade – Ormeau Rd., Belfast

Contact: Caoimhe@scullery-made.com

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Thee Wee Pigs

Thee Wee Pigs

I’ve been under a rock for a while, so I had to come back to the blog with a cracker – sort of like Kasabian’s recent album… Tasty!

Pork on Pork on Pork. 

Pork on Pork on Pork

Not a bad combo! I’ve my youngest brother to thank for putting these flavours together… this wee recipe stuffs Hannan Meats’ pork fillet with SculleryMade Black Lava and wraps it all up with Hannan’s Guanciale for a spiced, crispy, juicy triple-pork dish that’s easy to prepare and takes less than an hour to roast!

Our SculleryMade Black Lava is a chilli black pudding so it has a kick of heat to it. It’s also got coffee, cocoa and smoked paprika in the recipe so it adds a smokey, roasted element to the dish. If you can’t get your hands on our puds, you could use another black pudding and add a teaspoon each of cocoa powder, fresh coffee grounds, smoked paprika and a freshly chopped bird’s eye chilli, well-mixed together to stuff the fillet.

While cooking, the meat releases a mixture of spiced, salty, chilli juices which can be added to a Bramley apple juice reduction for a spicy, tart sauce to serve with the pork. We’ll have new season potatoes on our plates now and using this potato, pea and pudding recipe you could whip up a tasty side-dish to serve alongside these thee wee pigs! Enjoy!

Porky Pork

Thee Wee Pigs

Ingredients:

300g Hannan’s Pork Fillet

120g SculleryMade Black Lava

100g Moyallon Guanciale

1 Shallot, chopped

1 Tablespoon Panko Breadcrumbs

 

Method:

Preparation Time: 5 minutes

Cooking Time: 50 minutes

Method

Using a sharp knife, remove any silver skin from the fillet (this doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away)

Slice the fillet long ways from end to end to form a pocket.

Mix the pudding, shallot and breadcrumbs well until the pudding softens and the ingredients are evenly mixed using it to stuff and fill the pocket in the fillet.

On a large piece of tinfoil, create a diagonal shaped lattice of guanciale.

Place the stuffed fillet along one edge of the lattice and using the tin foil to roll the fillet, cover the opening of the pocket with the lattice .

Stuffed

Fold the tinfoil around the meat to seal into a tight parcel and cook at 180°C for 40 minutes.

Fold back the tinfoil to uncover the guanciale and cook at 180°C for a further 10 minutes to crisp the guanciale.

Serve in your favourite company with a glass of Mac’s Armagh Cider (Dry)! 

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the 1st Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com

Crispy Southern Wings and Baby Buck Sauce

Crispy Southern Wings and Baby Buck Sauce

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I love cooking for friends & it’s great when lots of the prep can be done beforehand so that when everyone shows up there’s not much left to do but finish off any cooking, crack open a couple of cool beers & sit down for a good catch up over a tasty feed! These wings are the perfect starter for just that!

Your first step towards good crispy chicken wings is to source some decent wings, cut as you’d like them! A good butcher will prepare the wings for you by separating the wing into three components. The tip can be saved to prepare stock with. The two other parts will form a small drumstick & winglet. I reckon the winglets are the best bits! My own butcher, Owen McMahon does his own chicken wings in the shop so sometimes, I’ll ask him to hang on to the drumsticks and I’ll take the winglets but if I’m making a big batch for sharing I’ll take the lot for any friends that prefer the drumsticks.

For extra crispy wings there are a few key things you need to do to get it right. The first step involves drying, salting and freezing the wings. It’s not difficult, and what it’ll do is help extract a lot of moisture from the chicken skin allowing it to crisp nicely. After thawing the salted wings, you’ll need to dry them again and lightly re-salt before deep- frying them in the first of two cooking steps. Once the fried wings crisp up, they can be re-frozen for another day, or tossed immediately into the sauce and roasted in a pre-heated oven before serving.

The sauce I’ve used here is a southern-mustard sauce from my favourite BBQ masters, Red Dog foods. Barbara-Ann and Paul VanGelder who are behind Red Dog Foods do some awesome hot sauces & rubs but I laid off the heat this time and opted for a sweeter but tangy sauce with an English mustard kick. You could also try Bucky wing sauce from Hollah preserves, it’s a lovely sticky sauce perfect for crispy wings!

 
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Red Dog’s Southern Sauce with English Mustard.

The cheesy dipping sauce. Oh this sauce. This might just be the best bit of the whole dish! Hot chicken wings are traditionally served up with a blue cheese dip. This time though I wanted to try something different and used Mike’s Fancy Cheese‘s Baby Buck. This delicious cheese is made from raw cow’s milk in exactly the same process as their blue cheese, Young Buck but instead of adding the “bluing” strain of bacteria, the cheese is briefly left to ferment naturally and the result is a beautifully crumbly, cheese with a tangy apricot taste. It’s incredible. Using this as the base for the dipping sauce was perfect with the sweet, tangy southern sauce and knocked back a little bit of the heat from the mustard. A perfect little pairing!

 

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Crispy Southern Wings and Baby Buck Sauce

Ingredients:

24 Chicken Wings, cut into winglets

Sea Salt Flakes

Red Dog Southern Sauce http://reddogfoods.co.uk/product/southern-sauce-2/

Oil for frying

 

For the sauce:

2 Tablespoons crème fraiche

100mL Milk

100g Baby Buck, grated or crumbled

 

Method:

Preparation Time: 48 hrs

Cooking Time: 30 minutes

100% Delicious!

 

Method

Dry the chicken wings on kitchen roll to absorb any liquid.

Place the wings skin side up onto a sheet of baking paper on a tray and sprinkle with sea salt before placing in a freezer overnight.

Thaw the wings in a fridge overnight.

Dry the wings again using kitchen roll to absorb any liquid.

Re-salt the wings lightly before deep frying in hot oil at 180°C until golden & crispy.

Toss the wings in Red Dog’s Southern Sauce and place in a pre-heated oven at 180°C for 8-10 minutes.

Whisk the milk, crème fraiche and baby buck together before serving drizzled over the saucy wings.

You know the drill by now, serve this up in good company and you’re set!

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com

 

Pumpkin Spiced Samhain Amber Ale

Pumpkin Spiced Samhain Amber Ale

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Samhain or Hallowe’en is one of my favourite times of year. It’s the long, dark nights, the warm fires, the abundance that autumn offers, root vegetables, berries and apples. The shorter evenings are a great excuse to get brewing and warm the house with the smell of biscuity wort and spicy, citrusy hops.

I have been brewing for a couple of years and have wanted to share recipes from the Scullery, but I didn’t really know where to start with getting people to try to brew! So, I decided not to… while this won’t serve as a “How To” for brewing beer, I can suggest for any new brewers to get your hands on Brooklyn Brew Shop’s Beer Making Book. It simplifies the core principles of brewing and details the equipment and ingredients you’ll need to get started so that you can try some of these secret scullery recipes!

The beers I brew are all brewed in 8-10L batches on my kitchen stove. These smaller batches mean I can play around with interesting ingredients without worrying too much about the volume needed for a recipe or the cost of the recipe. I try to incorporate flavours and ingredients I like into the recipes, sometimes with specific combinations of grain, hops and yeast but I’ll also try adding different ingredients that are seasonal and local if they’re available.

The inspiration for this brew comes from across the pond in the States. I have a lot of respect for the craft brewing industry in the US; where locals have embraced craft brewers and their creations over the last three decades, allowing their reach to grow every year enabling brewers to experiment with new styles for the more curious beer drinkers. Pumpkin as an ingredient in beer is not a new idea or style; but within the last decade pumpkin spiced ale has gained popularity in the states and is a seasonal beer synonymous with Hallowe’en. It tastes like pumpkin pie seasoned with ginger, cinnamon, cardamom and zesty oranges. It’s the kind of beer that polarizes people, I love it; you might hate it!

This recipe uses an amber ale base, spicy zesty hops, a spicy continental style yeast, pumpkin and Belfast’s own suki spiced citrus tea. It produces a savoury spiced pumpkin ale with an ABV of 5.5%. In order to get the goodness from the pumpkin without adding bulky un-fermentable fibres to the wort, the pumpkin juices are extracted using coffee filter paper and boiled water. It’s a little messy, but necessary if you don’t want to lose half of your beer to fibres!

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As always, the spent grains from the brew were included in our most recent batch of BlackBrew, SculleryMade Black Pudding!

As the first beer recipe shared from the Scullery, I really hope you give it a try and let me know your thoughts/suggestions! Sláinte!

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Pumpkin Spiced Amber Ale

Ingredients

8L batch

1.4Kg Maris Otter Pale, freshly milled

400g Cara Amber EBC 70, freshly milled

155g Crystal EBC 150, freshly milled

80g First Gold Hop cones, dried

1.275Kg Pumpkin Pulp (tinned)

250g Suki Spiced Citrus Tea

5.5L Boiled water, cooled to 70°C

11g Safbrew T-58 Dried Yeast

Coffee filter paper, jug & 2L boiled water to extract the pumpkin juices

 

Method

Mash temperature: 65°C

Mash time: 90 minutes

Primary fermentation temperature: 20°C

Secondary fermentation temperature: 20°C

Target ABV: 5%

 

In a large pot (8-9L volume), add the milled grains to the 70°C water and mash for 90 minutes.

While the grains are mashing, extract the pumpkin juices from the tinned pumpkin. In a large jug, add 2L of boiled water to the pumpkin pulp and gradually pass the liquid through filter paper collecting the pumpkin juice.

Strain the wort into a large pot (10L volume) and wash the grains with 2L boiled water.

Add the pumpkin liquid to the wort pot and bring to a rolling boil for 60 minutes; adding half of the hops after 45 minutes and the remaining hops after 60 minutes.

While the wort boils, brew the Suki tea for 15 minutes in 750mL boiled water. Add the tea to the wort at the 60 minute boil mark and chill the wort rapidly.

Shake half of the dried yeast into 250mL of the chilled wort at 20°C and allow the yeast to grow for 10-15 minutes.

Transfer the wort into a fermentation vessel, adding the yeast (3% vol) and leave to ferment at 20°C for 7 days gently shaking the vessel daily to waken the yeast.

Transfer the primary ferment into bottles adding fresh yeast from the remaining 5.5g (final bottle volume of 1%) leaving to ferment for at least one more month at 20°C.

Serve on a dark autumn or winter evening in good company and you can’t go wrong!

 

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com

 

Competition Time – Win a pair of tickets to Belfast’s ABV Beer Festival!

ABV LogoABV Line

Beer lovers! Let’s celebrate the return of Ireland’s best craft beer festival, ABV Fest with two ticket giveaways! If you made it to last year’s festival down in the old shipyard drawing offices, you’ll remember the character of the venue, an historical space to celebrate the tradition and art of brewing. We raised our glasses to beer and cider makers up and down the country and old and new friends from breweries from near and far traveled to keep us company. We had some of the best local food producers fill our bellies while we soaked up the atmosphere of ABV15; it was gorgeous!

This year’s venue is Belfast’s inspirational Carlisle Memorial Church; a relaxed and historical space for congregation, contemplation and appreciation of fermentation! Some of our favourite breweries have been creating some special brews just for the occasion!

We have two pairs of tickets to give away for Saturday’s sessions on the 3rd of September. One pair for the afternoon session running from midday to 5pm and a second pair for the evening session running from 6pm to midnight.

To be in with a chance of winning a pair, all you have to do is follow @SculleryMade and like our ABV post on either Facebook, Instagram or The Twatter. We’ll draw the winners on Sunday the 28th of August and winners will be notified on social media and if you don’t win a pair here, don’t miss out! All losers can buy a pair of tickets here*! 🙂

*No sore losers allowed!

ABV Line

Potsticker Pork Dumplings

Potsticker Pork Dumplings

Potsticker pork dumplings are moreish mouthfuls, filled with spices, chilli and juicy pork that make a great dish to share. Whether they’re steamed, fried in butter or served up with in a warm broth, these will satisfy the hungriest of bellies!

 

I lived in Melbourne for a couple of years, a city with a rich culture of Asian food. In the heart of Melbourne’s China Town, they have multi-story restaurants serving up tables covered in plates, stacked high with dumplings with all kinds of fillings. It’s a tradition in Melbourne to have a mid-week beer & dumpling night with friends and now that I’m back home in Northern Ireland I love making these dumplings at home and share them with friends over a couple of beers.

To get a really juicy dumpling, it’s important to use good quality minced pork otherwise it will be too dry and our own pork from Northern Ireland is of the highest quality. Check with your butcher or on the label at a supermarket that the origin of the pork is Northern Irish Assured Origin Pork. I get all of my pork from Owen McMahon’s Butcher Shop on the Antrim Road; he supplies the pork that I use in my black pudding and he’s supplying 100% NI assured origin pork. I know Corries Butchers also only supply 100% NI assured origin pork and they have outlets across the greater Belfast area. It’s safe to say McMahon’s and Corries guarantee high quality meat, supplying only Northern Irish pork, and importantly they also guarantee a local supply chain which keeps local farms in business and keeps our local economy rolling and that’s important to me too!

The cut of pork is also important for a juicy dumpling; I don’t use lean pork mince, it’s not juicy enough! Owen’s butchers minced up a pork shoulder for me and that has a nice blend of meat & fat for a mouth-watering dumpling!

I’ve included a recipe for the dumpling dough below; but if you’re stuck for time you can also find packs of pre-rolled dumpling casings in Asian supermarkets in the freezer section. Be creative with your potsticker fillings, the recipe I’m sharing below suits me because I don’t like my food to pack too much heat and if I’m picking a beer to wash them down with, I’d drink Barney’s Brew from Hilden which is a Belfast Bap Wheat Beer with a hint of coriander & black pepper. Enjoy!! And as always, these recipes taste best when eaten with good company!

Potsticker Pork Dumplings

Ingredients

Serves#: 6

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Ingredients

For The Dough:

170g Plain Flour

140mL Hot Water

 

For The Filling:

350g Northern Irish Pork, Minced

1 Egg Yolk

1 Tsp Freshly Grated Ginger

1 Birdseye Chilli, Finely Chopped

Freshly Grated Zest of 1 Lemon

2 Scallions, Finely Chopped

1 Handful of Fresh Coriander, Coarsely Chopped

1 Clove Fresh Garlic, Crushed/Pressed

1 Tsp Caster Sugar

1 Pinch Of Salt To Season

 

Method

Preparation time: 50 minutes

Cooking time: 6-12 minutes 

To prepare the dough, gradually add the hot water to the flour while continually mixing until a dough ball forms (you may not need all of the water).

Turn the dough onto a floured surface and knead until smooth (around 8-10 mins) then seal the dough with cling film and refrigerate for 20 minutes.

Roll the dough on a floured surface to 1cm thick then cut circles of the dough using a very small pastry cutter with a 35mm diameter.

Once cut, dust the circles again with flour and roll the dough again to form a very flat pancake around 9cm diameter.

Arrange the dumpling pancakes on a large board ready to fill.

Mix the filling ingredients in a large bowl and pinch off cherry-sized portions of the filling to place off-center on the dough.

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Wet the edges of the dough and fold over the pastry bringing the edges together, pushing any air bubbles out.

Pinch the dough around the edges to seal the dumpling and steam the dumplings over a boiling pot of water for 6 minutes to cook.

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Serve the dumplings on their own with soy sauce, or in a hearty bowl of broth, or fry the dumplings in butter before serving to crisp up the dough! Enjoy!

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com

 

Deep fried Cavanbert with Passion Preserved Raspberry and Lemon Chilli Jam

Deep fried Cavanbert with Passion Preserved Raspberry and Lemon Chilli Jam

Cavanbert. Oh lovely Cavanbert! This raw milk Camembert-style cheese hails from Belturbet, Co. Cavan where Silke Cropp has been making cheese for over 25 years. Breaded and deep fried, this creamy cheese is perfect with Passion Preserved‘s zesty, tangy raspberry and lemon chilli jam.

No regrets! Go for it!

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Deep fried Cavanbert with Passion Preserved Raspberry and Lemon Chilli Jam

Ingredients

Serves #: 4

Ingredients

1 Wheel of Cavanbert Cheese

3 Cavanagh Free Range Eggs, Beaten

300g Panko Breadcrumbs

300g Plain Flour

Oil for Frying

1 Jar of Passion Preserved Raspberry and Lemon Chilli Jam

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Method

Preparation time: 10 minutes

Cooking time: 3 minutes 

Cut the Cavanbert into chunks. Roll the chunks in the flour until coated, dip into the beaten eggs, then into the breadcrumbs.

Dip the chunks into the beaten eggs again and into the breadcrumbs again and deep fry at 170°C for 2-3 minutes until golden and crispy.

Serve with a dollop of Passion Preserved raspberry, lemon and chilli jam.

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com

Buchannan Farm’s Curry Scotch Egg

Buchannan Farm’s Curry Scotch Egg

 

We met Buchannan’s Turkey farmIMG_6627 at their first farmer’s market at the Inns last year and quickly learnt they’re not just about Turkey’s! They make sweet and crispy bacon, lamb chops, burgers and seasoned pork sausages. Their curry sausages have a lovely mild spiciness and make a gorgeous scotch egg! The recipe calls for Panko breadcrumbs which are crunchier and bigger than your regular breadcrumbs and a double coating around the scotch egg gives a lovely crispy shell to bite through. Enjoy!

Curry Scotch Egg

Ingredients

Serves #: 4

Ingredients

6 Cavanagh Free Range Eggs

600g Buchanan’s Curry Sausages

Handful of Fresh Coriander Leaves, Chopped

300g Panko Breadcrumbs

300g Plain Flour

Oil for Frying

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Method

Preparation time: 10 minutes

Cooking time: 19 minutes 

Boil four of the eggs for 6 minutes. Once cooked, peel the eggs and place them in ice cold water.

Beat the two remaining eggs. Place them in a large bowl next to a large bowl containing the flour and a third large bowl containing the breadcrumbs.

Remove the sausage meat from the sausage casings and mix with the chopped coriander.

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To make the scotch eggs, divide the meat into four even balls. Flatten the meat in the palm of your hand. Roll the cooked egg in flour, cover with the sausage meat and make sure there’s no egg white visible. Roll the meat covered egg in the flour, then in the beaten eggs, then into the breadcrumbs and again into the beaten eggs and a second time into the breadcrumbs.

Deep fry at 170°C for 3 minutes until golden and cook in the oven at 180°C for 10 minutes.

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com

Fresh Tomato Gazpacho with Broighter Gold Lemon and Basil Oils

Fresh Tomato Gazpacho with Broighter Gold Lemon and Basil Oils

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Tomato season will soon be here & we’ll have an abundance of fresh, sweet juicy tomatoes from the veggie patch. This recipe is quick and easy, packed with flavour and goodness. Served straight up with basil-infused rapeseed oil from Broighter Gold it looks and tastes great! There’s no cooking needed either, so no pots to clean! Enjoy!

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Fresh Tomato Gazpacho with Broighter Gold Lemon and Basil Oils

Ingredients

Serves #: 4

Ingredients

600g Fresh Cherry Tomatoes

2 Cloves of Garlic, Crushed

1 Tablespoon of Broighter Gold Lemon Infused Rapeseed Oil

1 Tablespoon of Broighter Gold Basil Infused Rapeseed Oil

Juice and Grated Rind of 1 Lemon

Salt & Pepper Seasoning

Fresh basil leaves or parsley

 

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Method

Preparation time: 10 minutes

Blitz the tomatoes, garlic, lemon oil, lemon juice, lemon rind and seasoning in a blender until smooth.

Pour the gazpacho into four glasses and drizzle some basil infused oil over the gazpacho and finish off with some fresh basil or parsley leaves on top.

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com