Ingredients:
Method:
Ingredients
Method
Crab Devilled Eggs
Recipe:
Method
Blue Cheese & Onion Jam Tartlets
Ingredients
Method
Carlingford Oysters with Irish Peat Smoked Pearls.
Ingredients:
Method:
Hannans Rump Steak, marinaded in Black Garlic Infused Balsamic, Yorkie puds and gravy.
For the gravy:
A cube of butter
450ml stock
A few glugs of red wine
1 rosemary sprig
Salt
1 tsp of wholegrain mustard
1 tsp of soy sauce
3 tsp of cornflour
Method:
Melt the butter in a pan add the the cornflour and stir until combined.
Add the stock cube to the water and heat until all the cube has dissolved. If you have your home-made stock, you can use that instead! Add mixture to the butter and cornflour.
Pour in a few glugs of the red wine, a sprig of rosemary, a bay leaf, salt, soy sauce and wholegrain mustard and leave to simmer until reduced.
For the steak:
Method:
In a dish, drizzle olive oil and a good glug of our Black Garlic Balsamic Vinegar, along with salt, and a sprig or 2 of rosemary. Leave to marinade until time to cook. W marinaded ours in the morning, then pulled it out just before cooking.
Bring your griddle pan up to heat.
Place the rump steak on the pan and cook evenly on each side (we did this one for about 3 mins on each side to get it to rare/medium rare)
Once you've finished cooking the steak, rest the meat while you do the Yorkshire puddings.
For the Yorkshire puddings:
140g Flour (about 200ml)
4 eggs
200ml Milk
Duck fat/olive oil
Method:
Yorkshire pudding recipes differ depending on family recipes and can be a closely guarded secret! For these, we used equal parts eggs, flour and milk, and mixed it all until smooth. It's best if you make this beforehand and then pop the batter in the fridge until you need it. We also added in a bay leaf for extra flavour
In your muffin tray, add a small teaspoon of duck fat/olive oil and pop in the oven at the highest temperature (230 degrees C). This is to ensure the Yorkies rise
Once the oil inside is hot, carefully remove it with an oven glove and spoon a little batter into each muffin space.
Put back into the oven and cook for about 15/20 minutes until the puddings have puffed up and browned.
Assembly:
Slice the steak lengthways, roll up and place in the middle of a Yorkshire pudding. Repeat until you've made a stack of them and drizzle with gravy. Garnish with Rosemary.
]]>
Ingredients
Method
Sauce for the Topping
Ingredients
Method
INGREDIENTS
Method
We topped this with a little 24 Carat Gold Leaf for some glitz!
Make sure your utensils are really clean before each stage of the process.
]]>Method
4 x 180g Cod Fillets with the skin on
2 Bulbs Fennel trimmed cored and thinly sliced
150g Cherry Tomatoes halved
30ml Extra Virgin Olive Oil
15ml Burren Balsamics Armagh Bramley Apple Balsamic
Sea Salt & Freshly milled Pepper
10ml Sunflower Oil
25g Butter
Method
8 Brioche Slices
50g Butter at room temperature
50g Sultanas or Golden Raisins
50g Balsamic Sugar
2 Free Range Eggs + 1 Egg Yolk
300ml Full Fat Milk
100ml Double Cream
METHOD
1. Preheat the oven to 180C.
2. Generously butter a 1ltr pie dish and sprinkle with a little balsamic sugar.
3. Spread the brioche slices with the remaining butter and cut into triangles.
4. Sprinkle half of the sultanas onto the bottom of the pie dish
5. Top with half of the brioche triangles neatly overlapping.
6. Sprinkle on the remaining sultanas and then top with the remaining brioche triangles.
7. In a large bowl mix the eggs and the egg yolk until well mixed.
8. Sprinkle on 25g of the remaining balsamic sugar.
9. Whisk in the milk and cream then strain into a jug.
10.Carefully pour the custard mixture over the bread and allow to sit for 20 minutes.
11.Sprinkle the top with the remaking balsamic sugar.
12.Place into the middle of the preheated oven and bake for approximately 30 – 35 minutes.
13.It should be just set as it will cook out a little further when removed from the oven
]]>200g Arborio Rice
60g Butter
20ml Original White Balsamic Vinegar
50g Shallots peeled and finely chopped
15g Letterbox Larder Umami Mushroom Mix
1 Litre Vegetable Stock
25g Mascarpone
25g Parmesan finely grated
Italian Flat Leaf Parsley Chopped
METHOD
1. Boil the stock and pour over the dried mushrooms. Allow to soak for 30 minutes.
2. Melt 20 of the butter in a suitable sized saucepan and add the shallots. Cook gently until starting to soften and then add the rice.
3. Stir well to coat the grains; add the the vinegar and turn up the heat allowing the vinegar to reduce until almost evaporated.
4. Carefully add a ladle of the vegetable stock stirring well.
5. Add the stock paste or powder and continue adding the stock.
6. Carefully decant the mushroom liquor from the dried mushrooms and add gradually.
7. When the rice is cooked, season with a little freshly ground black pepper.
8. Add in 20g of the butter, some parmesan and the mascarpone.
9. In the frying pan, add the last of the butter and heat over a high heat until starting to foam.
10. Add in the mixed mushrooms and sauté until lightly cooked. Scatter in the chopped parsley.
11. Spoon the risotto into warm bowls and top with the mushroom mixture.
Top with a freshly poached egg.
]]>500g Chowder Mix
125g Raw Shelled Prawns
Stir the
2 Shallots peeled and finely chopped
30g Butter
30g Plain Flour
500ml Milk
20ml Wild Garlic White Balsamic
Freshly chopped new season wild garlic (if in season!)
Method
]]>
2 x 285g Dry aged Ribeye Steaks
Letterbox Larder Balsamic Beef Seasoning
50g Rocket
100g Baby Plum Tomatoes
30g Parmesan
Burren Balsamic Grande Reserve Balsamic Vinegar of Modena
METHOD
Heat the barbeque until the coals are white and the temperature is high.
]]>
4 good quality Steak Burgers
4 Waterford Blaa Rolls
Baby Gem Lettuce
Sliced Vine Tomatoes
8 Dry cured Streaky Bacon Rashers
Burren Balsamics Roast Onion Jam
METHOD
]]>
Teaspoon of Citrus White Balsamic Pearls
10mls Irish Heritage Apple White Balsamic
Freshly pressed apple juice
METHOD
Drop a teaspoon of Citrus White Balsamic Pearl Bursts into a Champagne saucer or cocktail glass.
Add 10mls of Irish Heritage Apple White Balsamic and top up the glass with freshly pressed apple juice.
Alternatively for a bit of fizz - add some chilled Appletizer instead!
Decorate glass with thin slice of red apple
]]>
A lemon cheek
Sprig of mint
15 mls Burren Balsamics Citrus or Blood Orange & Cardamom White Balsamic Vinegar
Fevertree Elderflower Tonic Water
METHOD
Pour in 15mls of White Balsamic Vinegar into a highball glass
Add in a handful of Ice Cubes, a lemon roundel and a sprig of fresh garden mint.
Top up with Elderflower tonic Water and stir gently
]]>Lime Cheek,
10mls Irish Peat Smoked Balsamic
Fevertree Ginger Ale with lots of rocks! (Ice Cubes)
METHOD
Take an old fashioned Whiskey tumbler & drop in some ice cubes.
Pour in approximately 15mls Irish Peat Smoked white Balsamic.
Squeeze in the juice from a lime cheek and then add to the glass.
Top up with chilled Ginger Ale (We used Fevertree)
]]>Chilli non Carne
Ingredients
2 Onions peeled and finely chopped
150g Large Carrot peeled and finely chopped
100g Parsnips peeled and finely chopped
100g Turnip peeled and finely chopped
400g Tin of Chopped Tomatoes
400g Tin of Kidney Beans
30ml Beetroot and Cacao Nib White Balsamic
300ml Veg Stock
25g Letterbox Larder Mexican Spice Bag
10ml Olive Oil
Method
1. Chop the vegetables evenly as this will help with the cooking.
2. Warm the oil in a suitable sized saucepan, add the prepared vegetables .
3. Cook gently for a couple of minutes then add the spice bag, turn the heat up
and fry for a further two minutes.
4. Add the vinegar and allow to boil before adding the chopped tomatoes.
5. Cook out gently and then add the stock.
6. Bring to the boil then reduce to a gentle simmer.
7. Simmer for 40 minutes, stirring occasionally.
8. Add the kidney beans and a little pepper.
9. Simmer for a further 5 minutes.
Ingredients
2 Onions peeled and chopped
1 Large Carrot peeled and chopped
125g Mushrooms wiped and chopped
1 Tin of Chopped Tomatoes
30g Tomato Purées
30ml Black Garlic Balsamic
500ml Veg Stock
1 Bay Leaf
1 Sprig of Thyme
Sea Salt & Freshly milled Pepper
10ml Olive Oil
Method
1. Chop the vegetables evenly as this will help with the cooking.
2. Warm the oil in a suitable sized saucepan, add the carrots and onions.
3. Cook gently for a couple of minutes then add the mushrooms, turn the heat up
and fry for a further two minutes.
4. Add the vinegar and allow to boil before adding the tomato purée.
5. Cook out gently and then add the stock, herbs and chopped tomatoes.
6. Bring to the boil then reduce to a gentle simmer.
7. Simmer for a couple of hours stirring occasionally.
8. Season with a little salt and pepper and adjust the consistency if required.
9. Serve with your favourite pasta and lots of freshly grated parmesan
SHOP Black Garlic Infused Balsamic Vinegar
]]>
500g Gnocchi
10ml Feudo San Lorenzo Extra Virgin Olive Oil
1 Small Onion peeled and finely chopped
200g Cherry Tomatoes halved
20ml Burren Balsamics Wild Garlic Infused Balsamic
10g Italian Seasoning
Basil freshly shredded
Sea Salt and freshly milled Black Pepper
Method
1.3kg Chicken rinsed out with cold water
4 Scallions trimmed and halved
1 Onion peeled and quartered
2 Red Chilliest halved
5cm Ginger peeled and sliced
6 Garlic Cloves peeled and bruised
50ml Soy Sauce
25ml Burren Balsamics Chilli and Honey Vinegar
150ml Chinese Rice Wine or Dry Sherry
50g Palm Sugar or Dark Muscavado Sugar
Method
Ingredients to finish the noodle bowl
2ltr of the strained chicken stock excess fat removed
150g Thin Noodles cooked as per instruction
½ pkt Beansprouts washed and drained
½ pkt Green Beans trimmed and halved
1 Carrot peeled and cut into matchsticks
2 Scallions trimmed and thinly sliced
2 Red Chillies thinly sliced
4 Eggs boiled for 5 minutes then shelled
Poached Chicken taken off the bone all skin and sinew removed
1 Pak Choi quartered
Sesame Seeds
Fresh Coriander picked
Method
Ingredients for the Ginger, Scallion & Sesame Relish
3 Scallions trimmed and finely chopped
25ml Sesame Oil
20ml Soy Sauce
20ml White Balsamic
3cm Ginger peeled and finely grated
Freshly chopped Coriander
Combine all the ingredients and allow to sit at room temperature for a few minutes
]]>
Ingredients
250g Mushrooms halved
50g Shallots peeled and finely sliced
30g Wild Garlic Butter (see cheats version below)
½ Baguette cut into four slices
20ml Feudo San Lorenzo Extra Virgin Olive Oil
4 Free Range Hens Eggs
10ml Burren Balsamics Original White
Ingredients for the cheats wild garlic butter
100g Unsalted Butter (room temperature)
10g Letterbox Larder Wild Garlic Seasoning
Method
Ingredients for the Gremolata
2 Garlic Cloves peeled
Lemon Rind from 1 small Lemon
Handful of Flat Leaf Parsley
Chop together to make this delicious flavour burst
Method
the shallots and mushrooms.
]]>
75ml Rapeseed Oil
175g Self Raising Flour
5g Baking Powder
50g Ground Almonds
50g Polenta
2 Lemons zest finely grated
140g Golden Caster Sugar
2 Large Eggs
200ml Natural Yoghurt
25ml Citrus Balsamic
For the drizzle
The juice of the 2 lemons
85g Caster Sugar
Method
]]>
Ingredients
4 x 180g Mourne Fishbox Hake Portions
20g Letterbox Larder Wild Garlic Seasoning
15ml Sunflower Oil
30g Butter
Method
Poached Free Range Hens Egg with Dill Hollandaise
Ingredients for the Smoked Haddock
4 x 180gm Natural Smoked Haddock Portions pin boned
30g Butter melted
Freshly Ground Black Pepper
Ingredients for the Hollandaise sauce
2 Free Range Egg Yolks
150g Butter melted
20ml Burren Balsamics Original White Condiment
Freshly chopped Dill
10ml Lemon Juice
For the Poached Eggs
4 Free Range Eggs
10ml Burren Balsamics White Condiment
Salt
Method
200g Cooked Pork Belly Slices
Cucumber Cut into strips
Carrot peeled and thinly sliced
20ml Burren Balsamics Original White
Tomatoes thinly sliced
Fresh Coriander
Sesame Seeds
Ingredients for the sauce
50ml Burren Balsamics Chilli and Honey
50ml Dark Soy Sauce
30ml Honey
2cm Ginger peeled and finely grated
5g Chilli Flakes
Method
1. Combine all the sauce ingredients and leave at room temperature for the flavours to develop.
2. Cook the pork belly slices in a dry frying pan to crisp up and colour.
3. When the belly is coloured remove to a baking sheet and brush liberally with some of the sauce.
4. Place into an oven that has been preheated to 170C.
5. Bake for about 5 minutes whilst it is baking assemble the buns with the garnishes.
6. Top with the sticky pork slices and scatter over the sesame seeds.
7. Serve with the remaining sauce
]]>4 x 180g Steaks (your favourite - we used ribeyes)
30ml Roast Onion Balsamic Vinegar
Sea Salt and freshly milled Pepper
Oil
To Serve
Vine Tomatoes sliced
Red Onion peeled and thinly sliced
Baby Salad Leaves
Shaved Parmesan
Salad Dressing (click here for recipe)
Wild Garlic Butter
Burren Balsamics Onion Jam
Ciabatta Bread
Method
Brush the steaks with the vinegar and leave for at least 30 minutes at room temperature.
800g Mince
2 Onions peeled and chopped
100g Pancetta Lardons
800g Chopped Tomatoes
150g Mushrooms
30ml Burren Balsamics Black Garlic Balsamic
200ml Beef Stock
3g Oregano (1 teaspoon)
Sea Salt & Black Pepper freshly milled
Lasagne Sheets
Method
Mature Cheddar Cheese Sauce Ingredients
30g Butter
30g Plain Flour
10ml Burren Balsamics Original White Balsamic
5g English Mustard (1 teaspoon)
80g Mature Cheddar grated
500ml Milk
Method
]]>
227g Self Raising Flour
¼ tsp Salt
50g Butter cubed
25g Golden Caster Sugar
170ml Whole Milk
10ml Burren Balsamics Citrus Vinegar
Method
]]>
I Onion peeled and finely diced
2 Celery Stalks trimmed and chopped
2 Leeks trimmed thinly sliced and washed (drain well)
100g Frozen Spinach
150g Frozen Peas
50g Broccoli Stalks finely chopped
15ml Avlaki Extra Virgin Olive Oil
15ml Original White Balsamic
1ltr Vegetable Stock
Method
Wild Garlic, Citrus & Hazelnut Pesto Ingredients
100g Wild Garlic leaves washed and remove the stalks
30g Hazelnuts shelled and skinned lightly roasted
40g Parmesan finely grated
15ml Citrus Balsamic
150ml Feudo San Lorenzo Extra Virgin Olive Oil
Freshly milled Black Pepper
Method
]]>
Ingredients
500g Minced Beef
100g Carrots peeled and grated
100g Onions peeled and grated
10g Dijon Mustard
15ml Lea & Perrins Sauce
Seasoning
200g Thin Cut Streaky Bacon (smoked)
Method
Ingredients for the gravy
500ml Gravy
50ml Roast Onion Balsamic
100g Shallots peeled and thinly sliced
4 Thyme Sprigs leaves removed form the stalks
10g Butter
Method