Recipes

Pulled Pork

Ingredients

  • 4 lb boneless pork shoulder
  • 3 tbsp brown sugar
  • 1 tbsp salt
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • Freshly ground black pepper
  • 2 tbsp vegetable oil
  • 12 oz lager

Directions

  1. Preheat oven to 150 degrees. Trim excess fat from pork and cut into large pieces to fit in a large cast iron pot.
  2. In a small bowl combine brown sugar, salt, paprika, garlic, onion and cumin, then season with black pepper. Rub all over the pork (this can be done the night before).
  3. In the cast iron pot, heat oil over medium-high heat. Add pork and sear on all sides quickly to prevent spices from burning.
  4. Pour beer around pork and cover with lid. Transfer to oven and cook until pork turns tender, about 2 ½ to 3 hours. Remove lid and cook until meat pulls apart easily with a fork.
  5. Remove pork from the pot and let it rest.
  6. Shred pork using two forks. Toss meat with bbq sauce.
  7. Serve warm with buns and more bbq sauce.

Scones

Ingredients

  • 225g self-raising flour
  • 1 level tsp baking powder
  • 50g butter
  • 25g caster sugar
  • 1 large free range egg
  • milk

Directions

  1. Preheat oven to 220 degrees and lightly grease a baking sheet.
  2. Measure flour and baking powder into a bowl, add the butter and rub in until the mixture resembles bread crumbs. Add the sugar.
  3. Crack the egg into a measuring jug, lightly beat and make up to 125ml with the milk. Stir most of the egg and milk into the flour but keep 1 tablespoon to glaze the scones. Mix to a soft dough.
  4. On a floured surface, knead lightly then roll out to 1.25 cm thickness. Cut into rounds with a 8cm cutter to make 10 scones.
  5. Space them on a baking sheet. Brush the top with egg and milk mixture and bake in the oven for about 10 minutes.
  6. Remove from the baking sheet and leave them to cool on a wire rack.
  7. Enjoy them with cream and jam.

Cabbage & Bacon

Ingredients

  • 700g thick cut bacon
  • 1 large green cabbage
  • 1 large onion
  • 2 1/2 cups chicken broth
  • 1 tablespoon mustard seeds
  • salt and pepper

Directions

  1. Place a large saucepan over medium heat. Cut the bacon strips into 4 pieces each. Separate the bacon pieces and place in the pot. Stir and sizzle until the bacon is cooked, but not fully crispy.
  2. Meanwhile, peel the onion and cut it into 8 wedges. Then cut the cabbage in half and remove the core. Cut the cabbage into 12 wedges. Once the bacon is mostly cooked, add the onion to the pot and sauté for 3-4 minutes to soften.
  3. Add the cabbage, chicken broth, and mustard seeds. Stir to move the cabbage to the bottom of the pot and bring the bacon upward.
  4. Cover and simmer for 15-20 minutes, until the thickest parts of the cabbage are tender. Stir once or twice while cooking.
  5. Taste, then salt and pepper as needed. Serve with whole grain mustard on the side, if desired.

Irish Colcannon

Ingredients

  • 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
  • salt
  • 5 to 6 Tbsp unsalted butter (with more butter for serving)
  • 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
  • 3 green onions (including the green onion greens), minced (about 1/2 cup)
  • 1 cup milk or cream

Directions

  1. Put the potatoes in a medium pot and cover with cold water. Add 2 tablespoons of salt and bring to a boil. Boil until the potatoes are fork tender. Drain in a colander.
  2. Return the pot to the stove over medium- high heat. Melt the butter and once it's hot, add the chopped greens.
  3. Cook the greens for 4 minutes. Add the green onions and cook for an extra minute.
  4. Pour in the milk or the cream, mix well and add the potatoes. Reduce the heat to medium.
  5. Mash the potatoes mixing them up with the greens.
  6. Add salt to taste and serve hot with a knob of butter in the centre.

If using curly kale, we suggest to boil it first, for 7 minutes before pan frying it with butter.


Balsamic Cherry & Goat Cheese Crostini

Ingredients

  • 1 baguette
  • olive oil
  • salt and pepper
  • 1 lb dark sweet cherries, pitted and chopped
  • 1Tbsp honey
  • 1tsp balsamic vinegar
  • 1 tsp chopped fresh thyme, divided
  • 8 oz creamy goat cheese
  • 1/4 cup toasted pecan pieces
  • zest of a lemon (about 1 Tbsp)

Directions

  1. Preheat the oven to 180 C.
  2. Cut baguette into diagonal slices and place on a sheet pan. Brush lightly with olive oil and sprinkle with salt and pepper.
  3. Bake for about 10 minutes until lightly browned and crisp.
  4. In a sauce pan over medium-low heat, combine cherries, honey, balsamic vinegar, 1 tsp thyme and a pinch of salt and cook for 5 minutes, stirring occasionally. Remove from the heat and let cool.
  5. To assemble, spread a layer of goat cheese on each baguette slice and top with a spoonful of cherries. Sprinkle with pecans, thyme and lemon zest.
  6. Serve immediately. Makes 18 crostini.

 

 


Chocolate Rum Truffles

Ingredients

For the truffles

  • 115g unsalted butter, cold
  • 260g dark chocolate melted and cooled
  • 4Tbsp rum (60 ml)

For the coating

  • 400g dark chocolate melted
  • 20g cocoa

Directions

  1. In a bowl beat butter on a medium speed until soft (about 3 minutes).
  2. Add melted chocolate and mix until creamy (about 1 minute).
  3. Add the rum and mix on low speed until smooth.
  4. Cool for 5 minutes in the freezer.
  5. With an ice cream scoop, quickly roll truffle mix into balls.
  6. Cool for 1 hour in the fridge or 15 minutes in the freezer.
  7. Dip truffles in melted chocolate and let them dry in the fridge for 15 minutes.
  8. Dust with cocoa before serving.

For extra tasty truffles, add you favourite crushed nuts to the chocolate-butter mixture!


Strawberry Gin & Tonic

Ingredients

 

For the strawberry syrup

  • 2 cups strawberry chopped
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tbsp lemon juice

For the strawberry gin and tonic

  • 300 ml gin
  • tonic water
  • strawberry syrup
  • ice for serving
  • fresh strawberries for garnish
  • fresh mint leaves/lavander for garnish

Directions

  1. To make the strawberry syrup, combine all the ingredients in a saucepan and bring to a simmer. Simmer for 10 minutes then blend until smooth. Allow to cool completely.
  2. To make the Gin&Tonic, fill glasses with ice then add a shot of gin and a shot of strawberry syrup. Top up with cold tonic water. Garnish and serve.

Brownie in a Mug

The "I have'n got enough time to make a dessert" kind of recipe. This brownie is cooked in the microwave in just 1 minute and 40 seconds and it is as good as the proper version ;)

Ingredients

  • 30g Flour
  • 50g Sugar
  • 15g Cocoa
  • Pinch of salt
  • Tiny pinch of cinnamon
  • 60 ml Water
  • 2 tbsp Vegetable oil
  • 1/8 tsp Vanilla extract
  • 1 Scoop of ice cream/ 2 teaspoons heavy whipping cream to serve
  • Fresh strawberries to decorate

Directions

  1. Add the dry ingredients to a microwave safe mug and stir with a fork, breaking up any  clumps.
  2. Add the wet ingredients and stir until the mixture is smooth.
  3. Zap in microwave: Place in microwave and heat on high until the mixture is cooked through, about 1 minute and 40 seconds for a 1000 watt microwave or 1 minute and 10 seconds on a 1650 Watt microwave. If you don't know the power level on your microwave, start with 60 seconds and increase until the brownie is done. It should be moist when cooked through.
  4. Top with ice cream: let cool for a minute and serve with a scoop of vanilla ice cream or two teaspoons of whipping cream poured over.
  5. Decorate with fresh strawberries and enjoy!

Beef Straccetti with Rocket and Cherry Tomatoes

A main course that is so easy and delicious. It takes only five minutes to cook. Try it!

Ingredients

  • 800 g thinly sliced strips of ribeye beef
  • 100 g Rocket leaves
  • 250 g cherry tomatoes
  • Parmesan Shavings
  • a splash of balsamic vinegar
  • olive oil
  • salt and pepper

 

Directions

  1. Cut the tomatoes in half, put them in a bowl, season with salt and pepper and a tablespoon of olive oil. Mix them well and let them to rest while you prepare the meat.
  2. Slice the meat into small strips.
  3. Heat a pan with 2tbsp of olive oil and when sizzling hot add the beef. Season with salt and pepper. Cook for about 4 to 5 minutes. During the last minute of cooking add the balsamic vinegar and let it evaporate. Keep stirring.
  4. Drizzle with olive oil (and if you like a squeeze of balsamic glaze) and serve the meat with rocket, tomatoes and Parmesan shavings. 

Bacon wrapped Dates with Goat Cheese

Ingredients

  • 8slices of thin bacon
  • 16 dates (better if peeled)
  • 4 ounces goat cheese
  • Cocktail Sticks

Directions

  1. Preheat the oven to 180C
  2. Slice the dates lengthwise, on one side to create an opening. Remove the pit.
  3. Stuff a small amount of goat cheese in to the cavity of each date and press the sides together to close.
  4. Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a cocktail stick.
  5. Arrange evenly on a baking tray and bake for 10 minutes.
  6. Remove the dates and use the stick to turn each one on its side. Bake for another 5 to 8 minutes.
  7. Turn the dates on the other side and repeat (for crispier bacon bake longer).
  8. Remove from the oven, place on a paper towel lined plate and let stand for 5 minutes before serving.

Take these to the next level by putting a little honey bourbon glaze on top. Mix about 1/4 cup of honey wit 1 tbsp of bourbon and brush the mixture on the dates when they come right out of the oven.