Sticky Stout and Treacle Brownies

Sticky Stout and Treacle Brownies


Sticky, dense little moreish morsels, these Stout & Treacle brownies disappear in record time – you’d be safer doubling the batch below!

The recipe was shared with this maid by a lovely baker, way out west in Strandhill, Co. Sligo, Peggy McDermott! Peggy is a legendary lady who’s warm, welcoming kitchen often invites you in with the smell of freshly baked bread, spiced apple tart or slow roasted lamb stew and the promise of bottomless cups of tea. The recipe has been tweaked slightly to use beer in place of milk to add a richer flavour to the brownie mix.

We’ve used Boundary Brewing Stout for it’s complex flavours of coffee, liquorice, bitter dark chocolate and it makes an excellent sticky glaze with En Place’s Salted Caramel Sauce.

Make sure you’ve got a few extra bottles of stout in the house, to help wash down these moreish little morsels!

Sticky Stout and Treacle Brownies


Serves 12:

100g Abernethy Butter

225g Black Treacle

150mL Boundary Brewing Stout

225g Plain Flour

50g Dark Brown Sugar

50g Cocoa Powder

1 Tsp of Mixed Spice

1 Tsp Bicarbonate of Soda

2 Eggs

For the Salted Caramel and Stout Glaze:

1 Jar of En Place Salted Caramel (100g)

1 Tbsp Black Treacle

150mL Boundary Brewing Stout

Sea salt flakes


Preparation time: 15 minutes

Cooking time: 35-40 mins

Calories per serving: Barely a notch in the belt!

In a pan on medium heat, warm the butter, black treacle and sugar to dissolve.

Add the beer to the warmed butter, treacle and sugar and remove from the heat, stirring to mix well.

Sift the flour, bicarbonate of soda and cocoa into a mixing bowl.

Add the eggs, and half of the beer, warmed butter, treacle and sugar and beat the mixture.

Continue to beat the mixture until smooth, gradually adding the remainder of the liquid.


Pour the mixture into a lined 7″/18cm square tin and bake in a pre-heated oven @ 150oC for 35-40 minutes.

For the Salted Caramel and Stout Glaze:

Melt the salted caramel in a pan, add the treacle and sugar and heat to dissolve the sugar.

Add the beer to the pan and hold at a medium heat, simmering to reduce to a sticky glaze.

Spread the glaze over the brownies and sprinkle with salt flakes. Serve warm with a large glass of Boundary Brewing Stout.


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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog 

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:

Abernethy Dulse Hollandaise Sauce

Abernethy Dulse Hollandaise Sauce


Served up over cured salmon, steamed green veggies or poached eggs, Hollandaise sauce, a beautifully buttery and tangy sauce, is one of our favourites in the Scullery. For a taste of the ocean, to serve up with freshly baked fish, we’re adding Abernethy Butter seasoned with finely chopped Dulse and flecks of sea salt to our Hollandaise recipe – we hope you like it!

The lovely folks at Abernethy Butter, Allison and Will, launched this butter earlier in the year adding this third flavour to their award winning original butter and an award winning oak smoked butter. Not long after it launched, this creamy, smooth, hand churned butter took home a star at this year’s great taste awards. The butter works well in seafood dishes to season with a hint of savoury seaweed and sea saltiness but the Dulse seasoning also tastes great on freshly grilled steaks!

If you’re serving up a hollandaise with smoked fish, we can recommend using the Smoked Abernethy Butter in place of the Dulse & Sea Salt butter for an extra hit of smokiness! If you like it hot, we’d suggest adding two teaspoons of SculleryMade Hot Sauce to the lemon juice before gradually mixing into the hollandaise!

Bon Appetit!


Abernethy Dulse Hollandaise Sauce


Serves 6:

4 Egg Yolks

160g Dulse & Sea Salt Abernethy Butter

Juice and Rind of 1 Lemon

Cracked Black Pepper


Preparation time: 15 minutes

Calories per serving: 206 Calories

Melt the butter in a pan.

In a metal/glass bowl placed over a pot of simmering water, whisk the egg yolks and gradually add the melted butter constantly whisking over a gentle heat until the sauce thickens.

Gradually add the lemon juice & rind, constantly whisking and careful not to add too much to reduce the thickness of the sauce.

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog 

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

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Beer Battered Fish Tacos with Caper Creme Fraiche

Beer Battered Fish Tacos


There’s a science to a light and crispy batter and the secret lies with beer. It’s complex physical properties mean that it creates a long lasting source of carbon dioxide (partly due to “foaming” proteins in the mash that help a beer keep it’s head) which makes it a great base for a light and crispy batter. As the CO2 foams in the batter while cooking, it creates an insulating barrier between the external heat and the contents inside, allowing delicate proteins like those in fish to cook gently while the batter crisps up forming a crunchy, light shell. If you’re keen on more detail, have a read of this article “Beer Batter Is Better” published back in 2011. Otherwise, just get cookin’ to find out!

When cooking with beer, it’s important to balance the bitterness of hoppy beers, because when they’re introduced to heat, the hops will only increase in bitterness. It’s easy to balance that bitterness when you’re using beer in a sauce or a gravy, but in a batter that would be tricky, so rather than use an IPA or an English style ale, opt for a beer with low-medium hop bitterness. We’ve used a Kolsch-style beer brewed by Northbound brewery in Derry. The “08” has a low hop profile but keeps it’s head well making it perfect for a beer batter. This beer proudly wears a great taste 2015 award, so since the recipe doesn’t call for the whole bottle, your thirst stays deliciously quenched while you cook up a storm in the kitchen!


Image from Northbound Brewery’s website.

For the caper creme fraiche dressing, I used pickled nasturtium capers, picked up from my neighbour @Inns Market, Indie Fude. Jonny who runs Indie Fude does a great job curating high quality artisan goods up and down the country so it’s always interesting to see what he has along with him at the Market. The capers were pickled with dill and mustard seeds, and were delicious with the fish taco’s!


Beer Battered Fish Tacos with Caper Creme Fraiche


Serves 2:

250g Fresh Cod Loin

150g Morton’s Plain Flour

150mL Northbound Brewery’s Kolsch-Style Ale

1 Egg

1 Tsp Baking Powder

1/2 Tsp Smoked Paprika

1/2 Tsp Crushed Chilli Powder

1/2 Tsp Garlic Granules

Sea Salt Flakes

Rapeseed Oil for Deep Frying

For the Caper Creme Fraiche Dressing:

2 Tbsp Creme Fraiche

2 Tsp Pickled Capers with Pickle Juice

1/4 Tsp Dill Pollen Atlantic Sea Salt

1 Tbsp Chopped Fresh Dill

For the Tomato Salsa:

2 Plum Tomatoes, Grated

1 Clove of Garlic, Grated

1 Tsp Grated Ginger

1 Tbsp Fresh Corriander

1 Tbsp Broighter Gold Chilli Infused Oil

For the Tacos:

250g Plain Flour

1 Tsp Baking Powder

Pinch of Sea Salt

2 Tbsp Broighter Gold Lemon Infused Rapeseed Oil

125mL Cold Water


Preparation time: 25 minutes

Cooking time: 25 mins

Calories per serving (3 Tacos): 515 Calories

Tomato Salsa

Mix the grated plum tomatoes (excl. skin), garlic, ginger, chilli oil & corriander in a bowl & season with salt and pepper.


Sift the flour & baking powder into a large bowl and add the salt and oil.

Gradually add the water to the bowl to form a dough & knead for 5 mins.

Divide the dough into 6 balls and roll each into a thin, circular shape.

Cook the rolled dough on a hot dry pan until the underside starts to brown, flip and repeat.


In a hot pan, shallow fry half of the taco base, while holding the soft taco at a 45 degree angle. Once half of the taco is crispy, flip to fry the other half until crispy.

Caper Creme Fraiche

Finely chop the capers and mix into the creme fraiche with the sea salt, fresh dill and pickle juice.

Beer Battered Cod

Sift the flour and baking powder into a large bowl and mix in spices & a pinch of salt.

Crack the egg into a well in the flour and mix through the flour.

Gradually add the beer, mixing well to break any flour lumps until you have a smooth batter.

Cut the cod loin into 1.5-2 inch cubes.


Dip the fish into the batter and transfer into a deep fryer on a high heat to cook until the batter turns golden and crispy.

Salt the battered cod pieces immediately after cooking.


Assemble the tacos however you like them and wash it all down with the rest of that delicious beer!

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog 

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:

Bloody Ginger Mary … She’s nothin’ but trouble!

Bloody Ginger Mary …. She’s nothin’ but trouble!


Oh Mary, you’ve done it now! I’m excited to share a wee recipe bringing together Hughes Distillery’s RubyBlue Potato Vodka and Pokertree’s feisty ginger beer. She’s your saviour in a glass, full of vitamins and spice – your classic bloody Mary with a feisty ginger twist!

The vodka packs a punch at 40% ABV, 80 Proof, distilled in small batches by husband and wife team Stuart & Barbara Hughes in their craft distillery in Lisburn, Co. Antrim. It’s smooth and incognito in this recipe, but definitely not innocuous… it plays it’s part perfectly in this cocktail! The plain ole’ Bloody Mary is given a perfect ten make-over with the addition of Pokertree’s ginger beer. This beer is so refreshing, spicy and full of flavour. This Mary will settle even the worst of hangovers, promise.

Go. Mary, now!

Settle down…

Oh Mary_1

Bloody Ginger Mary … She’s nothin’ but trouble!


Serves 2:

300mL Fresh Tomato Juice

300mL Pokertree Ginger Beer

70mL RubyBlue Vodka

10g Freshly Grated Ginger

1 Lemon, Juiced & Rind Grated

2 tsp SculleryMade Hot Sauce

2 Celery Stalks

Sea Salt Flakes

4 Ice Cubes


Preparation time: 5 minutes

Calories per serving: 212 Calories

Cover a saucer with sea salt (Don’t worry! You won’t use all of the salt!). Wet the rim of the serving glasses with tomato juice. Dip the rim of the glasses into the sea salt to create a salty crust around the rim.

Add the vodka and tomato juice to the serving glass.

Mix the lemon juice, zest, grated ginger and hot sauce together and add to the glass along with the ice. Stir to mix well.

Add Pokertree Ginger Beer to the glass and serve with a celery stalk.

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SculleryMade Hot Sauce

SculleryMade Hot Sauce


“Woe to the cook whose sauce has no sting.”
Geoffrey Chaucer

True in the 1300’s … and as true today as then!

Adding a spoonful of this hot sauce will give your hollandaise a kick, make your Bloody Mary soar, turn a plain ole gravy wild and give your salsa something to sing about! … too much?! Try it and then decide!

I am not a fan of super-hot heat, so by adding ginger to the mix and Burren Balsamic’s Rhubarb and Ginger balsamic vinegar adds a tangy and fiery spiciness without annihilating the tastebuds! If you are a fan of hot hot heat, add a naga viper pepper or an infinity chilli to the mix, but you’re on your own there!

In the recipe, I’ve suggested straining the sauce through a sieve to remove any lumps & tomato seeds. When you do this, you’re left with a rich paste of tomato, ginger and chilli seeds. Mixed with a tablespoonful of Broighter Gold chilli infused oil, this paste makes a great marinade for roasted meats. I’ve used it on Irish Moiled Beef Brisket and from the roast juices made a rich gravy using Kinnegar Brewing’s RyePA … have a go at that too with this recipe I’ve shared before, skipping the dry rub marinade suggested there.

FullSizeRender   FullSizeRender (1)    Sauce and Brisket


SculleryMade Hot Sauce


Makes 20 Servings

180g Fresh Chillis

20g Fresh Ginger, grated

1 Tin of Plum Tomatoes

1 Lemon, juiced and grated rind

70g Caster Sugar

60mL Burren Balsamic’s Rhubarb and Ginger Balsamic

1 tsp Sea Salt


Preparation time: 1 hr

Calories per serving: 212 Calories

Blend all of the ingredients until the mixture is smooth.

Pass the sauce through a sieve to remove any lumps.

Cook on a low-medium heat for 1hr.

Store refrigerated in an airtight container for 1-2 months.

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog 

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:

SculleryMade Black Puddin’

Black Pudding Market

Usually, I share recipes on this blog which are inspired by produce from one or two fantastic local suppliers around Belfast and further afield. This time, instead of a new recipe, I’d like to introduce you to SculleryMade Black Puddin’! This is the first product to come out of the Scullery and make it’s way onto your plate and I couldn’t be more excited to share it with you!

The idea for the Black Puddin’ came; like all great ideas do, after soaking up a few beers. Homebrewed Rye IPA if you want to get all brewster-technical about it. See, with homebrewed beer you get the chance to mix and mash all sorts of blends of malted grains to give your beer a unique base flavour. With all-grain brewing you make a warm, soupy, malty mash that’s not unlike a sweet oaty porridge, and you extract as many of the delicious sugars and proteins from the grains to feed your yeast in fermentation. Your kitchen fills with the most incredible malt smell and when you’ve strained all the liquid off for fermentation you’re left with kilos of sweet, delicious spent grain. You couldn’t just throw those out – could you?


Some people use spent grains in breads, cakes and dog biscuits. I’m not a massive fan of at least two of those three, so instead I thought I’d have a go at creating a black puddin’ recipe that would welcome a bit of sweet, malted grain into the fold. After all, I love a bit of black puddin’ and one day (when I finally get a patch of grass on this wee Island) I’d love to raise a wee porker and feed it with spent grains from homebrews and create a black puddin’ from the beautiful beast with a special batch of grains from a homebrewed breakfast ale… one day!

Before doing anything with the grains, I had a few turns at making a plain black puddin’ with simple porridge oats and thanks to a few brave taste testers (R.I.P. guys!), refined the recipe to make a soft black puddin’ seasoned with nutmeg, cinnamon & cloves. This formed the base puddin’, SculleryMade Original Black. It’s got a texture that’s more like the Spanish blood puddin’, Morcilla, compared to our traditional Irish Black Puddin’s. It’s soft, moist and melts in your mouth…

Then I set about making the Black Brew Puddin’ by adding the spent grains to the Original Black recipe and changing the seasoning a little to reduce some of the sweetness from the grains… the extra grain really adds to the texture of the puddin’ giving it a bit of bite compared to the melt in your mouth Original Black puddin’. The plan is that with each individual beer brewed, the flavour of the Black Brew puddin’ will represent the base style of beer. If you’re an all-grain homebrewer, or a microbrewer, drop us an email and we’ll see about giving your style a go with your spent grains!


Black Brew – spent grains from an IPA grain blend of American 2-row malt, Caramel 20L malt, Victory malt & Munich Malt.

Finally, for my chilli-loving family & friends I made a recipe with a kick of chilli and a spoonful of roasted coffee grains to add a rich bitterness to it and Black Lava was born.

What a bit of craic so far! The feedback has been great, a couple of people noting that the texture isn’t what they’re used to with Irish black puddin’, but then the Morcilla style is not as dry as some of our most popular puddin’s around the country. It’s not going to be everyone’s cuppa tea … whether or not you’ll like it though, well the proof is in the puddin’…!


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SculleryMade Black Puddin’s are available from SculleryMade regularly at Inns Market on the last Saturday of every month.


Bà ngoại’s Pho Bo

Bà ngoại’s Pho Bo

scullery_pho spices

This delicious recipe was given to me by my cousin’s Vietnamese mother-in-law, Lahn. Bà ngoại is the Vietnamese for Granny, and Bà ngoại Lahn’s Pho Bo is legendary, much like the lady herself! One thing is for sure, Vietnamese Grannies and Irish Grannies are one in the same: they love nothing more than to nourish the soul with good food! I spent a couple of days in the kitchen with Lahn watching her do what she loves, cooking with all her soul for her family and I was lucky to learn how to make a couple of Lahn’s classic dishes including her Pho Bo. We couldn’t talk much together as my Vietnamese doesn’t extend beyond -“hai loai bia vui long!” (two beers please!) and though Lahn is quietly learning English but was shy when it came to trying some out with me. We traded a few words on google translate, but while our words were few, our shared love for food and family kept us in happy company for two great days!

Pho Bo is a rich beefy broth made with beef bones and is served up with a healthy helping of fresh rice noodles, bean sprouts, spring onions, thin slices of beef, and dressed with fresh basil (or coriander), lime and chilli. It takes time to get all of the goodness and flavour out of the beef bones, but it’s absolutely worth the effort. The smell wafting through your home as you let the flavours of the broth develop over 6-8 hours is like nothing else! Pho bo is a great pick-me-up if you’re under the weather, if you need a healthy dose of beefy vitamins and if your butcher is good to you, you’ll get the most wonderful marrow from good beef bones melting out into your broth.

We’ve made this with Irish Moilie beef bones and thinly sliced Irish Moilie beef fillet and it made a delicious, buttery, rich beefy broth. Lahn’s trick to slicing the beef nice and thinly, so that it cooks lightly in the warm broth, is to freeze the fillet the night before you use it and to start to thaw the fillet when you still have around 3-4 hrs left with the broth. When it’s still firm, you can take a sharp knife to the fillet and slice very thin layers of beef to add to the broth.

Bà ngoại’s Beef Pho

scullery_pho all



3kg Fresh Irish Moiled Beef Knuckle/Shin Bones

1 Brown Onion (Skin on)

3-4 inch piece of fresh ginger

Pho spices (1 spoon each of Cloves, Star Anise, Cumin seeds, Fennel seets, Coriander seeds, and 1 cinnamon stick)

1 Lemongrass stalk

100g Sugar

Rapeseed oil

To serve, per person:

80g cooked wheat/egg noodle

¼ thinly sliced white onion

1 handful of fresh bean sprouts

1 thinly sliced mushroom

1 sliced scallion

1 birdseye chilli

3-5 basil leaves or fresh corriander

¼ lime

80g thinly sliced Irish Moiled Beef Fillet


Preparation time: 20 minutes

Cooking time: 8 hours 

Calories per serving: 377


To prepare the fillet for thin slicing, freeze prior to use and start to thaw during broth prep.

For the broth, place whole onion (skin on) and ginger into a pre-heated oven @200oC for 15-20 mins until it starts to brown – alternatively if you have a gas cooker, spear the onion and ginger and over the gas flame, browning the outer layers.

Brown the beef bones in a deep pot on a medium heat with 1 tablespoon of rapeseed oil, salt & pepper. Cover the bones with 4-5L of water (depending on your pot size). Bring the pot to the boil and scrape off froth.

scullery_cooked knuckleBroth

Add spices, ginger, onion, lemongrass and sugar to the pot and leave to simmer for 6-8 hours. Top up the water to keep the bones covered until the final hour. Taste the broth and add salt/pepper as required and strainbefore serving to remove the bones, spices and lemongrass.

To serve, place the cooked noodles in a bowl, layer the bean sprouts, sliced onions, scallion and thinly sliced beef over the noodles and cover with the warm broth (this will lightly cook the beef with a slight pinkness). Add torn basil leaves or coriander, lime & chilli before serving.

scullery_beef slicescullery_pho beef

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Slow Roasted Irish Moiled Beef Brisket in Pokertree Dark Nirvana Sauce

Slow Roasted Irish Moiled Beef Brisket in Pokertree Dark Nirvana Sauce

IMG_0519 IMG_0624

Brisket is King, Queen and Commander of the Court! This overlooked cut of beef is one of the hardest working groups of muscles on the animal, having to work to support 60% of the body weight of an upright beast. That amount of work, over the lifetime of an animal means that this muscle collective develops huge amounts of connective tissue to get the job done. That is a good thing! It’s a great thing when the cut is handled correctly!

When cooked at low temperatures for a long period of time, the connective tissue around the meat reduces down to a sweet, juicy, buttery sauce and the strands of meat tease easily apart to melt in your mouth. Incredible, life affirming stuff. Trust me!

Our brisket rub is a dry mix of ground coffee, smoked paprika and chilli and it pairs up well with flavourful stouts like Dark Nirvana from Pokertree which has a rich coffee flavour. Boiling the beer in the sauce changes the flavour of the aromatic hops to a much more bitter flavour, so it’s essential to add sugar and salt towards the end to balance out the bitter taste.

Give this recipe a try and remember that low (temperature!) and slow (cooked!) is the only way to go with Brisket … give it the time and patience it deserves after working so hard and you’ll not be disappointed!

Slow Roasted Irish Moiled Beef Brisket in Pokertree Dark Nirvana Sauce11253986_471293779692133_3095316449333614870_nIMG_0630


1.5Kg Irish Moiled Beef Brisket (Untrimmed)

45g Cornflour

40g Dark Muscovado Sugar

2 tsp Sea Salt Flakes

1 tsp of Balsamic Vinegar

1 bottle of Pokertree Dark Nirvana

Dry Rub:

2 tbsp Smoked Paprika

2 tbsp Dark Muscovado Sugar

1 tbsp Sea Salt Flakes

1 tbsp Ground Coffee

1 tbsp Cayenne Pepper


Preparation time: 10 mins dry rub & overnight marinade.

Cooking time: 6 hrs cooking & 1 hr rest & 25 mins sauce

Calories per serving: 485 delicious calories that will melt in your mouth!

In a large seal-able bag, mix the ingredients for the dry rub and place the brisket in the bag. Coat the brisket’s surface evenly with the dry rub and massage the rub into the meat making sure to reach all cracks and crevices with the spices. Refrigerate overnight.

In an oiled pan over a medium heat, sear the surface of the brisket until brown. Transfer the joint, spices & liquid into a large oven-proof dish and cover the joint completely with water (between 500mL – 1L depending on your dish). Cover the dish with a lid or aluminium foil to reduce evaporation.

Place the dish in a pre-heated oven @140°C and roast for a minimum of 6 hours, turning the joint every hour. For the final hour, remove the lid/foil and allow the liquid to reduce and the meat to form a crispy, dark coating.

Remove the brisket from the oven 1 hour before serving, cover the dish with a lid/aluminium foil and allow it to rest.

For the Dark Nirvana sauce, strain 500mL of the liquid from the cooked Brisket into a jug. In a pot, mix the cornflour with 200mL of the liquid and heat to thicken, mixing constantly.


Add the sugar and 1 tablespoon of the salt flakes to the sauce and gradually add 1 bottle of Pokertree Dark Nirvana and the remaining juices.

Bring the sauce to the boil and simmer for another 15 minutes, adding more salt to taste if required.

To serve the Brisket, take two forks to the meat and tease the meat apart. Serve on a Brioche bun with home made mayonnaise and Passion Preserve Sunshine Relish!


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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!

Croq & MayIMG_6240

Broighter Gold Lemon & Thyme Mayonnaise

Preparation time: 15 minutes

Makes: 130g Mayonnaise

60 calories per 10g serving


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


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.

IMG_6241photo 1

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Croquettas made with local Guanciale & Young Buck Raw Blue Cheese

Croquettas made with local Guanciale & Young Buck Raw Blue Cheese

Croq & May   IMG_5972

Croquettas – irresistible, tasty little meat & cheese-filled morsels! Crunch through the outer crispy golden shell to find an oozing, soft centre full of flavour… This recipe comes with a disclaimer – you will not be able to stop at just one croquetta. Or two, or three!!

These Spanish-inspired bites bring together Young Buck – a creamy raw blue cheese made by Mike Thompson of Mike’s Fancy Cheese with Moyallon Guanciale, locally-cured pig cheek from The Meat Merchant. If you’ve not had Mike’s Young Buck and Peter Hannan’s Guanciale together on the end of your fork yet, you’re in for a real treat! Young Buck is a creamy stilton-like raw blue which melts around the crispy sweet and salty Guanciale in these croquettas. They’re delicious dunked into homemade lemon & thyme mayonnaise made with Broighter Gold’s lemon-infused rapeseed oil for a tasty beer snack or served up as a starter or on a party platter. Here’s our mayonnaise recipe if you’d like to give it a try too!

After you’ve tried these, be as creative as you like with the fillings in Croquettas – I’ve also made some with spiced beef & blue cheese, coppa and mushroom, black pudding & Guanciale … and the same goes for the mayonnaise, there are so many infused local oils to choose from!

Mike’s cheese in Arcadia Deli & a croquetta made with Guanciale & SculleryMade black pudding.

IMG_5973Black & Guan

Croquettas made with local Guanciale & Youngbuck Raw Blue Cheese

Preparation time: 2-3 hours

Cooking time: 10 mins

Makes 8-10 croquettas

135 calories per croquette


150g plain white flour

60g butter

375mL milk

180g Moyallon Guanciale

100g Young Buck’s Blue Cheese

60g fresh breadcrumbs

Fresh Thyme


For the crispy coating:

75g toasted breadcrumbs

75g plain flour

1 egg, beaten


Fry the Guanciale and cut into small pieces, retain any leftover oil from the pan.

Melt the butter in a pan and season with pepper. Add any juices from the Guanciale pan to the melted butter.

Slowly add a quarter of the flour and mix into the butter over a low heat. Gradually add the milk and remaining flour constantly mixing until you have a thick paste.

To the paste, add the fresh breadcrumbs, chopped Thyme, Guanciale and cheese and mix evenly through the paste.

To make the breadcrumbs, lightly toast the bread slices. Using a food processor and standard blade, blitz the toasted bread for 2-3 minutes until it’s reduced to breadcrumbs.

To prep the croquettas, heat a deep-fryer filled with broighter gold plain rapeseed oil on high. Set up three bowls – One with plain flour, one with the beaten egg and a third with breadcrumbs. Shape the paste into golf ball sized pieces and cover in flour, roll in the egg wash, roll in the breadcrumbs and fry until golden brown in the deep-fryer.

Fry in small batches of 2-3 to avoid the temperature of the oil dropping too low.


Young & Guan

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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.

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