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Monthly Archives: January 2018

Scones with “Irish Black Butter”

I was sent some Irish Black Butter and couldn’t wait to get the creative juices flowing. So what better than a simple scone, some of my homemade Sloe Gin & Blackberry Jam to complement it. The “Irish Black Butter” is a concentrated apple purée and its uses are endless. I even made some mashed potatoes with it in the recipe and served it with Pork Fillet and a Gorgonzola cream Sauce.

Ingredients:-

350g self-raising flour, plus more for dusting

Big pinch of salt

1 tsp baking powder

85g frozen butter ( then grated)

50g caster sugar

150ml full fat milk

2 Tbsp Irish Black Butter

1 Medium egg, beaten

Method:-

Place all the dry ingredients in a food processor and pulse for 5 seconds to mix, now add the Irish Black Butter and grated butter, pulse for a further 5-10 seconds to mix and then add enough milk to make a soft dough

Preheat oven to 180 Celsius

Empty mix onto a floured surface and shape into a bun, dust with a little flour and roll out to 2.5cms thick. Place on a tray lined with parchment and brush liberally with the beaten egg and bake in your oven for 15-20 mns until fully risen and golden. Remove and allow to cool, enjoy with jam and clotted cream.

Top tip:- when making scones the secret is to work quickly and not to over work the dough, for beautifully risen scone

Scottish Macaroons

As a young lad going to the football on a Saturday there were men walking up and down the terraces selling “Macaroons” not to be mistaken with Macarons made with Almonds & Egg Whites these are potato based and simple to make.

Ingredients

• 250g steamed Maris Piper potatoes in their skins

• 1kg Icing sugar

• 500g good quality chocolate, melted in a bowl over a pan of hot water.

• Desiccated coconut ( 500g)

Method

Once your potatoes have been steamed, allowed to cool slightly , then peeled. Mash really well or press them through a potato ricer. Allow to cool fully

Place the cold mash into a food mixer and start on slow adding 50g of the icing sugar at a time. The resulting texture will be similar to royal icing/fondant.. place into a shallow tray and level out and place in the freezer preferably overnight.

To prepare the coconut place 1/2 in a tray and toast till golden, turning frequently. Then allow to cool and mix with the untoasted coconut.

Remove the tray from the freezer and carefully cut into 4cm squares then place back on not the freezer.

Make sure your chocolate is melted but not too hot. Take a macaroon Square and dip into the chocolate and allow the excess to drip off then toss into the coconut and then onto a clean tray, then repeat. Store in the fridge and enjoy.

For the romantics a little red food colouring can be added to the potato mix to Celebrate Valentines Day.

https://www.dropbox.com/s/03717p4gpysbrwo/10%20Beers%20floppy.doc?dl=0

Smoked Bacon, Apple & Onion Sausage Rolls

Smoked Bacon, Apple & Onion Sausage Rolls

Ingredients:-

250g Cooking Bacon ( it’s a mix of odd cuts sold in supermarkets) mixed with 1 roughly chopped medium onion.

150g Fresh Breadcrumbs

2 Large Free Range Eggs

1 Medium Apple ( Granny Smith is a good choice)

1 Tbsp Onion Jam.

250g Pre Rolled Puff Pastry

Method:-

Preheat oven to 180 degrees Celsius

Place the bacon, onions, jam in a food processor and blitz then empty into a large mixing bowl with the fresh breadcrumbs.

Add the peeled and grated apple, mix well, add a little pepper then add 1 of the beaten eggs. Mix well. Empty out of the bowl, split into two and roll into a long even sausage the width of the puff pastry.

Unroll the puff pastry, place 1 of the sausages along its width, brush thoroughly with egg wash from the second beaten egg. Roll the pastry over and create a lip, press down with a fork to create a seal. Cut into 3, place on a baking sheet and brush with the egg wash. Repeat with the remaining sausage and pastry.

Bake in the oven for 25-30 minutes until golden. Can be enjoyed hot or cold.