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

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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

 

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

 

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

Black Pudding, Fried New Potatoes & Peas

Black Pudding, Fried New Potatoes & Peas

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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!!

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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.

 

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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.

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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

Belfast Black Pudding Scotch Eggs

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!

 

Scotch Eggs and Porter

 

 

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.

Closeup Scotch Egg

 

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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

SculleryMade Mulled Bramley Apple Cider

SculleryMade Mulled Apple Cider

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Winter is well and truly upon us and if Jon Snow knew what was good for him, he’d have made all the lads on the wall a mug of this deliciously fruity, sharp and boozy mulled apple cider. He knows nothing, clearly!

Oh Jon. You know nothing.

Don’t make the same mistake my friend. Stay warm and alive this winter with a cup of spiced Bramley goodness in you! Three of your five a day in one cup; I’m sure this is exactly what the doctor ordered*!

*I’m not sure, but it’s deliciously good for the soul!

For this recipe, we’ve used some ingredients that are very familiar in our Scullery. Barnhill Farm‘s apple juice, Mac’s Armagh Cider (401) and Burren Balsamic’s Bramley Apple Balsamic Vinegar. If you’re looking for a sweet, sticky mulled cider, this isn’t the recipe to try. The flavours of Mac’s Armagh cider’s 401 (made with Armagh Bramley apples), Kenny’s apple juice, baked slices of port-glazed Bramley apples and Burren Balsamic’s sharp Bramley apple balsamic vinegar infuse to create a sharp, almost tangy mulled apple cider which is tapered gently by a sweet and sticky port.

It’s so good.

We recommend heating the apple juice, but leaving the cider at room temperature for a couple of reasons; heating the cider will drive off both the alcohol and the fizz. So, for a sharp, effervescent, boozy, warm mulled cider, the best results will be yours with the recipe below!

Enjoy, and be good! Santa’s watchful eyes are upon you!

SculleryMade Mulled Bramley Apple Cider

Ingredients

Serves 4:

750mLs Barnhill apple juice

1 Bottle Mac’s Armagh Cider

100mL Port

1 tablespoon dark brown sugar

1 tablespoon Burren Balsamic’s Bramley Apple Balsamic Vinegar

1tsp ground ginger

1tsp ground allspice

1tsp ground nutmeg

1 Bramley Apple

4 cinnamon sticks

 

Method

Preparation time: 5 minutes

Cooking time: 20 mins

Calories per serving: 228 Calories (44.9g sugar)

Heat the Port, balsamic vinegar, spices and sugar in a pan and bring to the boil to make a port glaze.

Slice the Bramley apple into 0.5cm thick slices and place on a metal tray; brush the apple slices with the port glaze and bake at 180oC for 15 mins.

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While the apple cooks, add 1 bottle of apple juice to the remaining port glaze and bring to the boil.

Add one cinnamon stick to each of four serving glasses, dividing the cider between the glasses and place 2-3 slices of baked apple into the glass before filling with the warmed apple juice.

Serve in good company, time and time again! Sláinte!

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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

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!

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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