Thee Wee Pigs

20/05/201719/05/2017 / SculleryMade / Leave a comment

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.

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!

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 .

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)!

Share your pork recipes with us on Twitter, Instagram & Facebook.

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

30/10/2016 / SculleryMade / Leave a comment

Crispy Southern Wings and Baby Buck Sauce

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!

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!

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

Potsticker Pork Dumplings

29/06/201629/06/2016 / SculleryMade / Leave a comment

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!

Steamed Pork Dumplings

Butter-Fried Pork Dumplings

Steamed Pork Dumplings served in Beef Broth

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

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.

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.

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!

Share your Potsticker Pork Dumpling recipes with us on Twitter, Instagram & Facebook.

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

09/06/201609/06/2016 / SculleryMade / Leave a comment

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!

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

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.

Share your Deep Fried Cavanbert recipes with us on Twitter, Instagram & Facebook.

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

05/06/201604/06/2016 / SculleryMade / Leave a comment

Buchannan Farm’s Curry Scotch Egg

We met Buchannan’s Turkey farm 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

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.

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.

Share your Scotch Egg recipes with us on Twitter, Instagram & Facebook.

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

Black Pudding, Fried New Potatoes & Peas

30/04/2016 / SculleryMade / 1 Comment

Black Pudding, Fried New Potatoes & Peas

Never mind, longer evenings, cherry blossoms, or an abundance of bank holidays. Spring’s arrival means one important thing. New season = New potatoes.

Boil’em, mash ’em, stick’em in stew! I love those little critters!

I’m guilty of always cooking up a spare 10-15 new potatoes just so there is a handful ready for frying, in case of a fried potato emergency! What’s that?! You too…Hello friend. Welcome! You’re in good company here – this Scullery is a safe place!

The dish below brings together new potatoes, fresh peas in a pod and rich spiced black pudding. The spices seep out of the fried pudding to season the oil, crisping up new potatoes as they soak up all the flavour from the pudding. The green peas add a fresh, sweet flavour to cut through the richness of the pudding and fried potatoes. I first came across this recipe when the lovely folks over at Deli Muru made the dish using some of my Black Pudding after their first Inns Market outing!

We’ve used our SculleryMade Black Lava pudding here because it’s seasoned with chili and smoked paprika which gives a rich, smokey, spicy flavour to the dish. If you can’t get hold of our Black Lava, try adding a teaspoon of smoked paprika and a chopped birdseye chilli to the pan when frying your pudding.

All together, this dish pairs nicely with our smokey, spicy Chicken Thigh Hot Pot in Tomato, Fennel & Lemon Sauce… Bueno!

Enjoy!!

Black Pudding, Fried New Potatoes & Peas

Ingredients

Serves #: 4

Ingredients

300g New Potatoes, parboiled for 10 minutes

180g BlackLava, Belfast Black Pudding

100g Fresh peas in a pod, sliced

Oil for frying

Method

Preparation time: 5 minutes

Cooking time: 10 minutes

Calories per serving: 129 Calories per portion (0.9g sugar)

Slice the Black Pudding into 0.5inch thick slices and fry on a medium heat, turning over to crisp on both sides.

While the pudding is frying, slice the cooked new potatoes.

Remove the pudding from the pan and leave to one side. Use the hot oil from the pudding to cook the potato slices until they are crispy on both sides.

While the potatoes are frying, boil the peas in their pods for 3-4 minutes and drain.

Add the peas in a pod to the potatoes and crumble the cooked black pudding through the mixtures and cook for an additional 2 minutes before serving warm.

Share your black pudding & potato recipes with us on Twitter, Instagram & Facebook.

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

Belfast Black Pudding Scotch Eggs

11/02/201611/02/2016 / SculleryMade / Leave a comment

Belfast Black Pudding Scotch Eggs

For about 6 months during university, I lived with my Granny in West Belfast. The G-Unit. Our wee Westicle. Westside. She’s a legend, our Granny. I had no idea then, but I’d come to fall victim to a contagious affliction during my time with Granny. The Irish Granny’s need to feed. If I’m honest, I was probably always prone to the disease, but living with Granny definitely catalyzed my need to feed everyone and anyone who’s foot crossed the front door. Those who know me know the dangers of visiting the Scullery – “Try this! Eat that! Drink this! Take some of that home!”…thanks Granny, you’ve got a lot to answer for!

This need to feed lead me on a wintry Friday evening to serve up crispy, golden, Belfast black pudding Scotch eggs next to patiently poured pots of SculleryMade Porter when a couple of neighbours called round from Sugarpiece.com to write a piece on my black pudding. While we talked all things pudding and beer, Sugarpiece’s in-house Chef, Brian lent his Michelin-in-your-kitchen tips to help create these tasty Scotch eggs and the recipe is now yours to try!

Hop on over to Sugarpiece’s website for more recipes from Chef Brian and you can read their original Black Pudding piece here!

Enjoy!

Belfast Black Pudding Scotch Eggs

Ingredients

Serves 6:

6 Cavanagh Free Range Eggs

1 Whisked Cavanagh Free Range Egg

100g Plain Flour

600g Belfast Black Pudding

1 tsp Cinnamon

1tsp Nutmeg

180g Breadcrumbs

Oil for frying

Salt & Pepper to season

Method

Preparation time: 20 minutes

Cooking time: 3 minutes

Calories per serving: 280 Calories per Scotch Egg (2g sugar)

Place the eggs into a pot with boiling water and cook for 5 minutes. Carefully peel the soft-boiled eggs immediately and place in cold water.

Divide the black pudding into six portions and work it with your hands to soften it. Flatten the pudding into your hand and gently place the egg in the centre, folding the black pudding around the egg.

Heat the oil in the deep fryer to a high heat.

Roll each egg in flour, then in egg wash, then in the breadcrumbs and repeat with the egg wash and bread crumbs again to form a double coating.

Fry the Scotch eggs until crispy and golden.

Serve warm with home-made mayonnaise.

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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 SculleryMade goods & other local artisan produce, come and find the maid at Inns Market on the last Saturday of every month!

SculleryMade – Ormeau Rd, Belfast

Contact: Caoimhe@scullery-made.com

Broighter Gold Lemon & Thyme Mayonnaise

10/05/201516/01/2016 / SculleryMade / 1 Comment

Broighter Gold Lemon & Thyme Mayonnaise

Richard & Leona Kane of Broighter Gold came to produce Rapeseed oil for cooking by way of a serendipitous accident! Leona was cooking a couple of steaks for dinner one evening and ran out of olive oil, so Richard brought some of the unfiltered cold pressed rapeseed oil up to the kitchen and the rest they say is history!

Broighter Gold have been producing rapeseed oil for chefs and homecooks around the country since 2006 and now have a diverse range of award winning infused oils to choose from as well as their award winning original rapeseed oil. Their lemon infused oil packs so much lemon flavour into dishes with no bitterness/sourness and it’s been really versatile in our SculleryMade meals. It’s delicious in salad dressings, over roast chicken, drizzled over pan-fried fish fillets, and we’ve even made a delicious lemon pesto with it too.

The recipe below makes a creamy, zesty lemon mayonnaise, but the same recipe could be used with Broighter Gold’s basil-infused oil, or chilli-infused oil!

We served this mayo with our Guanciale & Young Buck croquettas at a recent To Øl beer tasting evening in Belfast & the flavours went down a treat with our local beer lovers!

Broighter Gold Lemon & Thyme Mayonnaise

Preparation time: 15 minutes

Makes: 130g Mayonnaise

60 calories per 10g serving

Ingredients

3 Egg Yolks

100mL Broighter Gold Lemon Infused Rapeseed Oil

1 Tsp Hot Mustard

Juice & Zest of 1/2 a Lemon

Fresh Thyme

Salt & Pepper

Method

Blitz the yolks & mustard in an upright food blender for 2-3 seconds.

Gradually add the oil to the blender in a slow and steady stream, constantly mixing until a thick mayonnaise is formed.

Add the lemon juice, zest, thyme and seasoning to the blender and mix for 5-10 seconds.

Store the mayonnaise refrigerated and use within 24 hrs.

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SculleryMade is a Belfast blog sharing recipes using quality, locally sourced ingredients. Our main recipes include methods for cooking, baking, brewing and curing.

SculleryMade – Ormeau Rd, Belfast

Homemade Butter

10/01/201510/01/2015 / SculleryMade / 1 Comment

Why bother making your own butter? I have never had a reason to make butter but last week I asked my Dad to pick up a tub of fresh cream for some left-over mince pies and he got the cream – all the cream. The only cream left in the local shop, a glorious two-litre carton. The pies were so good and the leftover cream gave me an excuse to have a go at making butter!

I split the butter into two batches and flavoured with ingredients I could cook with; basil and garlic (for bread, mushrooms, steak) and the second with a citrus blend of lime, lemon and orange rind (great for fish, risotto and stirfries) and used the buttermilk for some other tasty recipes.

I would love to give butter making another go and make a smoked butter using liquid smoke, or a dill/tarragon butter for fish or maybe make a sweeter butter with sugar, cinnamon and nutmeg for scones or apple crumble.

Homemade Butter

Ingredients

1.8L fresh cream

Flaky sea salt

Other herbs/spices/flavourings

Method

Using an electric mixer set on medium-high, whisk the cream until the liquid and fat start to separate. Keep a close eye on it as liquid will start to splash out as more of the fat separates. scullery_whipped cream

Drain the liquid using a strainer and keep it for other recipes. See here for a buttermilk bread recipe.

Salt the butter before pressing into the strainer using a spatula to remove any excess buttermilk. Mix in any herbs/spices before wrapping in greaseproof paper and storing in the fridge or freezer. scullery_moulded butter

Here’s the citrus butter… and I’ll post a recipe for citrus-glazed root vegetables here soon.

Follow me and share your home-made butter on Twitter and Instagram!

SculleryMade is a Belfast project to share recipes using quality, locally sourced ingredients. Our main recipes include methods for cooking, baking, brewing and curing.

SculleryMade – Ormeau Rd, Belfast Contact: Caoimhe@scullery-made.com

SculleryMade Spiced Sausage Rolls

31/12/201414/08/2015 / SculleryMade / 5 Comments

Pork, cinnamon and nutmeg. This simple recipe puts a warm and spicy twist on the humble sausage roll, an age-old savoury favourite. I first made these last year during a visit home to Ireland from Australia. I wanted to have proper black pudding but wasn’t hungry enough for a Fry-up and I washed them down with my Dad’s Mac’s Armagh Cider for a perfect pairing of pork and apple.

I’ve used SculleryMade Belfast Black Pudding, although if you can’t get your hands on this you could use Rosscarbery’s Black Pudding from Co. Cork, or Clonakilty Black Pudding, also from Co. Cork. The main thing is that your black pudding needs to be soft enough to blend well through the sausage meat. The folks up in the north coast smokehouse do a great beech wood smoked sea salt, available online from Indie Fude. For this recipe, I used shop-bought pastry, because life is too short to be rolling and folding and rolling some more!

Enjoy!

Spiced Sausage Rolls

Ingredients

1 pack of rolled puff pastry

350g sausage meat

175g black pudding meat

1tsp nutmeg

½ tsp cinnamon

Egg wash

Finely chopped pistachios

Smoked sea salt

Method

Combine the meat and spices in a bowl and mix thoroughly.

Cut the pastry in half and fill a line of spicy meat along the centre of both halves.

Wash the pastry on either side of the meat with egg wash and fold the pastry to seal the roll.

Cut individual sausage rolls 1.5 inches thick and place seal-side down on a baking tray lined with grease-proof paper.

Brush the sausage rolls with egg wash and sprinkle with pistachio nuts and smoked sea salt.

Cook in a pre-heated oven @180°C for 25 mins or until pastry is golden.

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

Belfast Black Pudding is available from SculleryMade regularly at Inns Market on the last Saturday of every month.

SculleryMade – Ormeau Rd, Belfast Contact: Caoimhe@scullery-made.com