Food that tastes great don't have to be complicated – especially during the summer months, when fruit and vegetables are at peak freshness. The last thing you want to do while entertaining is spend too much time in the kitchen.
So why not turn your back garden into the ultimate hangout spot? We've got you covered with some amazing recipes to help you entertain.
The summer days ahead have us dreaming about big, bold, crunchy salads; marintated, sun-ripened tomatoes, vibrant flavours and sweet treats using the finest fruits of the season. These recipes from our test kitchen are made to enjoy with family and friends (perhaps with a nicely chilled glass of rosé).
Whether it's a relaxed back garden barbecue, a picnic, or a spontaneous feast; grab your sunnies, friends and family, and take some time to dine
al fresco.
Fresh summer greens with roasted chickpeas, chorizo & crumbled feta cheese
Fresh summer greens with roasted chickpeas, chorizo and feta. \ Philip Doyle
Serves 4-6: Ingredients
400g tinned chickpeas, rinsed and lightly dried on kitchen towel
200g good quality
chorizo or salami, diced
2 tbsp Irish rapeseed oil
1 tsp salt
½ tsp each of freshly ground black
pepper, garlic granules, onion salt and paprika
2 tbsp Irish apple cider vinegar
200g fresh summer
greens – a mixture of lettuce, spinach, rocket and fresh herbs
½ cucumber, seeded and diced
1 red onion, thinly sliced
100g cherry tomatoes, halved
100g feta cheese, crumbled
60g lightly toasted pumpkin seeds
Method
1 Preheat the oven to 200°C. Place the drained chickpeas and diced chorizo/salami in a casserole dish. Drizzle over the oil and season with salt, pepper and the listed spices. Give everything a toss and roast in the oven until the chorizo and chickpeas are crispy, about 25 minutes.
2 Remove the chickpeas and chorizo from the oven and immediate pour over the apple cider vinegar. Mix the vinegar in, ensuring you pick up all the crispy bits from the bottom of the dish, and set aside to cool slightly.
3 Make sure your salad greens are washed and dried in a salad spinner. Place the mixed greens on a large tray, then sprinkle on the diced cucumber, sliced red onion and halved cherry tomatoes.
4 When the chickpea mixtures has cooled to nearly room temperature, give them another toss to ensure they are coated in the oil/vinegar mixture and sprinkle them evenly over the salad.
5 Add the crumbled feta and pumpkins seeds. Serve immediately.
Make it Irish
• Use Gubbeen chorizo or The Wooded Pig salami.
• Source your salad greens locally, or grow them yourself.
• Try St Tola or Aran Island Goat’s Cheese.
Top Tip
Roast the chickpeas and chorizo the day before and simply reheat before serving.
Marinated tomato flatbreads with Irish burrata
Marinated tomato flatbreads with Irish burrata. \ Philip Doyle
Makes 4 flatbreads: Ingredients
For the flatbread:
8g dry active yeast
30g honey
250ml warm water
30ml Irish rapeseed oil
(plus more for coating the dough)
350g strong bread flour
12g fine sea salt
Vegetable oil, for frying
For the marinated tomatoes:
400g fresh tomatoes (a variety of plum, vine and cherry tomatoes work well)
50ml Irish rapeseed oil
or extra virgin olive oil
1 garlic clove, peeled and finely grated
2 tsp fine sea salt
½ tsp freshly ground black pepper
To serve:
2 balls of fresh burrata cheese
Freshly picked basil leaves
Method
1 Make the flatbread dough: in a mixing bowl, add the yeast, honey and warm water. Whisk to combine, then leave for 5-10 minutes for the yeast to activate. When the mixture has bubbled, you know it’s ready. If the yeast hasn’t activated, your water might be too hot or cold.
2 Add the oil, flour and salt to the water and yeast mixture. Stir lightly with a fork, then, when the dough starts to come together, use your hands to mix it while still in the bowl. Lightly dust a working surface with flour, turn the dough out and knead for approximately 3-5 minutes. The resulting dough should be smooth, elastic and not too sticky.
3 Wipe out the mixing bowl and drizzle some oil into it. Place the dough into the bowl, turning once to coat the dough with the oil. Cover the bowl with a clean tea towel and leave to rise in a warm spot in the kitchen for 1 hour, or until doubled in size.
4 Punch down the dough and divide into four equal portions. Roll each portion into a ball and place on a parchment-lined baking sheet. Cover with a clean tea towel and let it rise for an addition 30 minutes.
5 While the dough is on its second rise, prepare your marinated tomatoes: slice and quarter the larger tomatoes and place in a mixing bowl. Halve the smaller cherry tomatoes and add them in with the larger tomatoes. Drizzle over the oil, then add the salt, pepper and finely grated garlic. Mix well and leave at room temperature until ready to serve.
6 When the flatbread dough has finished its second rise, place a large frying or grill pan on the hob and heat to medium-high. Thinly roll out one piece of flatbread dough on a lightly floured surface. Add some vegetable oil to the preheated pan and gently place the rolled-out dough on top.
7 Cook the flatbread for 1-2 minutes per side. It should bubble and puff up lightly as it cooks. You want a light golden-brown flatbread with darker spots where the dough has bubbled up (similar to an Indian-style naan). Place the cooked flatbread on the same parchment-lined baking tray while you cook the rest.
8 Repeat this process with the remaining three flatbreads; adding more oil to the pan before each piece.
9 To serve, place one flatbread on a large dinner plate. Divide the tomato mixture into four equal portions and place each portion of marinated tomatoes (along with their juices) onto each flatbread. Slice each ball of burrata in half and gently tear each half over each flatbread. Add fresh basil leaves and another drizzle of oil, then serve immediately.
Make it Irish
• Try Irish rapeseed oil, like Emerald Oil or Broighter Gold.
• Source Irish-grown tomatoes, like Flynn’s or Grantstown Nurseries.
• Use Irish buffalo burrata from Macroom Buffalo.
Top Tip
Divide into four and let the dough rise in the fridge and second rise at room temperature the next day.
Sweet gochujang chicken drumsticks
Sweet gochujang chicken lollipops. \ Philip Doyle
Serves 6: Ingredients
For the gochujang sauce:
100g Korean fermented chilli paste (gochujang), available in Asian shops
100g Irish honey
60g butter
1 tsp toasted sesame oil
2 tsp light soy sauce
For the chicken:
14-16 chicken drumsticks
2 tsp salt
½ tsp freshly ground pepper
1 tsp each of onion salt and garlic granules
½ tsp ground ginger
30g white sesame seeds
½ bunch scallions, thinly sliced
Method
1 Make the gochujang sauce: place all the sauce ingredients into a saucepan and bring to a simmer over medium heat.
2 Simmer the sauce for about 5 minutes, until thick enough to coat the back of a spoon. Set aside until ready to use.
3 Preheat the oven to 190°C. Line a large baking tray with parchment.
4 Prepare the chicken drumsticks to resemble lollipops: using a clean cutting board and a sharp knife, take a drumstick, and at the part where the meat ends, cut through the meat and tendons in a circular motion. This should release the chicken meat from the far end of the drumstick.
5 Using your hands, place the drumstick on its meaty end and push the meat all the way down so it is gathered at the top. It should look a bit like a lollipop when this is done correctly (see picture).
6 Once all of the drumsticks are prepared, place them meat-side-down on the parchment-lined baking sheet. Mix the salt, pepper, onion salt, garlic granules and ground ginger in a small bowl and sprinkle this over the chicken. Mix well and place in the oven.
7 Roast the chicken drumsticks for 30 minutes, or until golden brown and juicy but cooked through.
8 Reheat the gochujang sauce and, using a brush, glaze each lollipop with a generous amount of sauce.
9 Place the chicken on a platter and sprinkle over the sesame seeds and scallions. Serve hot with steamed rice or roasted baby potatoes.
Make it Irish
• Heat things up even more with an Irish hot honey, like Olly’s Farm.
• If you can’t find gochujang, use an Irish-made hot sauce like Chimac Korean Hot Sauce or any of the sauces from the Cork Chilli Company.
Top Tip
This also works with chicken wings – just toss the roasted wings into the sauce once they are cooked.
Loaded pulled pork nachos
Loaded pulled pork nachos. \ Philip Doyle
Serves 4-6: Ingredients
For the pulled pork:
1kg boneless pork shoulder
2 tbsp light brown sugar
2 tsp fine sea salt
½ tsp freshly ground black pepper
1 tsp each of ground cumin, oregano, onion salt, garlic granules and paprika
½ tsp chilli powder (optional)
2 tbsp Irish rapeseed oil
500ml chicken stock
2 vine tomatoes, halved
2 onions, peeled and halved
1 jalapeno pepper, halved and seeded
For the pico de gallo:
3 vine tomatoes, seeds and
pulp removed, very finely diced
1 large onion, very finely diced
1 fresh green chilli,
seeds removed, minced
2 tsp fine sea salt
Juice of 1 lime
For the nachos:
One large bag of good quality corn tortilla chips (about 200g)
30g pickled jalapenos
100g Irish cheddar, grated
100g Irish mozzarella, grated
100g tinned black beans, rinsed
100g sour cream
Fresh coriander, to serve
Lime wedges, to serve
Method
1 Make the pulled pork: place the pork shoulder in a mixing bowl or non-metallic casserole dish. Using a sharp knife, poke holes all over the shoulder. Sprinkle over the brown sugar, salt, pepper and all of the listed spices. Leave to marinate for at least an hour, but overnight in the fridge is best.
2 Preheat the oven to 230°C. Place the halved tomatoes, onion and jalapeno pepper on a parchment-lined baking tray and roast in the hot oven until blistered and slightly charred, about 20 minutes. Place the vegetables in a blender and add half of the chicken stock. Blend until pureed, then add in the remaining chicken stock. This is the pork’s cooking liquid.
3 Place a large oven-safe pot over a high heat. Add the oil and then sear the marinated pork on all sides to seal in the meat. You want a nice golden-brown colour all over the pork shoulder. At this stage, you can place the pork on a tray until ready to add back into the pot.
4 Preheat the oven to 160°C; you may need to remove an oven rack to ensure the pot will fit.
5 Add the blended cooking liquid to the pot and bring to a simmer, making sure you use a wooden spoon to scrape the bottom to bring up all those nice porky bits. Add the pork shoulder back into the pot (carefully, so as not to splash any hot liquid). Cover with a tight-fitting lid or foil and place in the pre-heated oven.
6 Braise the pork shoulder for 2-3 hours, checking every 30 minutes after the first 1.5 hours. When cooked, the pork is easily shredded with a fork and the liquid will have reduced by about half. Shred the pork and let cool to room temperature in the braising liquid.
7 Make the pico de gallo: combine the finely chopped tomatoes, onions and green chilli in a bowl. Add the salt and lime juice. Mix well and leave to sit at room temperature for 20-30 minutes. The juices from the vegetables will release and soften the onion.
8 Time to make the nachos: preheat the oven to 180°C. Line a baking tray with parchment and add ½ of the bag of tortilla chips. Layer with pulled pork, pico de gallo, cheese, black beans and pickled jalapenos. Add the remaining tortilla chips, then add all of those toppings again, finishing with a layer of cheese.
9 Bake the nachos for approximately 15-20 minutes, until the tortillas are crunchy, the cheese bubbly and the pork nice and juicy. Top the nachos with fresh coriander, dollops of sour cream and the last of the pico de gallo. Serve with lime wedges and cold pints of beer. Bring the entire tray to the table and let everyone help themselves.
If you want authentic Mexican ingredients, like dried chillies and corn tortillas, see Viva Mexico (vivamexico.ie) or Picado Mexican (picadomexican.com).
Make it Irish
• Try Blanco Nino tortilla chips – made in Co Tipperary.
• Use pork from smaller producers, like Newbard Farm in Co Waterford, Andarl Farm in Co Mayo or Lúnasa Farm in Co Clare.
Top Tip
You can make the pulled pork in your slow cooker on low for 10-12 hours a few days before serving.
Blueberry buckle with salted maple caramel. \ Philip Doyle
Serves 8: Ingredients
50g butter, softened
125g caster sugar
1 large egg, room temperature
1 tsp vanilla essence
170g plain flour
1 ½ tsp baking powder
½ tsp fine sea salt
80ml buttermilk
500g fresh blueberries mixed
with 30g plain flour
For the crumb topping:
125g light brown sugar
60g plain flour
60g butter, cold and cubed
For the salted maple caramel:
100g caster sugar
100ml good quality maple syrup
60g butter, cubed and at room
temperature
160ml double cream
1 tsp fine sea salt
To serve:
Vanilla ice cream
Method
1 Preheat the oven to 180°C. Line a square 28cm cake tin with parchment and set aside until ready to use.
2 In a mixing bowl, add the softened butter and caster sugar. Using a hand mixer, cream together for approximately 3 minutes, until light and fluffy. Add the egg and vanilla and mix for an additional 2 minutes.
3 In a separate bowl, combine the flour, baking powder and salt. Add half of the dry ingredients to the mixture and mix until just combined, then add half the buttermilk. Repeat with the remaining dry ingredients and buttermilk.
4 In another bowl, mix the fresh blueberries with the 30g of flour (this will ensure the berries do not sink to the bottom of the cake while baking).
5 In another bowl, combine all of the ingredients for the crumb topping. Rub together with your fingers until you have a clumpy crumble mixture and everything is well-combined.
6 Using a spatula, scrape the batter into the prepared cake tin. Using a palette knife, spread the batter out evenly along the base of the tin. Place the flour-coated blueberries on top of the batter, then add the crumble over the top of the blueberries.
7 Bake the buckle in the preheated oven for 40 minutes. Remove from the oven and cool in the tin for 20 minutes, then remove from the tin and cool for an additional 30-45 minutes.
8 While the cake is cooling, make the salted maple caramel: place the caster sugar in a clean saucepan and, stirring constantly, heat over a medium high. The sugar will clump and then melt into a light amber caramel.
9 Once the sugar melts, add the maple syrup and the butter. The mixture will need to melt again. Continue stirring and let it cook slowly until smooth.
10 Add the cream and simmer for 5-8 minutes, until thick enough to coat the back of a spoon. Remove from the heat and immediately add the sea salt.
11 Slice the cake while still warm and add a scoop of vanilla ice cream over the top. Drizzle over the hot caramel sauce and enjoy.
Once baked, this cake can be frozen for up to a month.
Make it Irish
• Source Irish-grown blueberries like Derry Duff in west Cork or Banner Berries in Co Clare.
• Use Irish sea salt, like Dingle Sea Salt or Achill Island Sea Salt.
Top Tip
If you don’t like blueberries, try this with Irish in-season plums, gooseberries or apples.
Strawberry brunch ice cream cake
Take this cake out of the freezer about 30 minutes before serving. \ Philip Doyle
Serves 8-10: Ingredients
For the sponge:
225g caster sugar
170g butter, softened
1 tsp vanilla essence
4 large eggs, room temperature
225g self-raising flour
½ tsp fine sea salt
50ml buttermilk
For the strawberry ice cream:
500ml cream
1 tsp vanilla essence
400g tin sweetened condensed milk
500g finely chopped,
fresh strawberries
For the crunch:
200g digestive biscuits
60g butter
Method
1 Make the sponge: preheat the oven to 160°C. Grease a 25cm springform tin with butter and line the bottom with parchment paper. Set aside.
2 Using a hand mixer, cream the butter and caster sugar together for 3-5 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine.
3 Add the self-raising flour and salt. Mix until just combined, then add the buttermilk and mix until smooth, about 20 seconds.
4 Pour the batter into the prepared tin and bake for approximately 60 minutes, or until a skewer inserted into the cake comes out clean. Remove from the oven and cool in the tin for 20 minutes, then carefully remove the cake from the tin and cool completely.
5 Make the ice cream mixture: wash and chop the strawberries. Add them to a mixing bowl and set aside. In the bowl of a stand mixer, add the cream and vanilla. Using the whisk attachment, whisk the cream until soft peaks start to form.
6 With the mixer on low, add the sweetened condensed milk in a thin, constant stream. When the sweetened condensed milk is added, increase the speed and whisk until completely whipped (don’t over whip or the cream will split).
7 Add the fresh chopped strawberries to the whipped cream mixture and fold them in.
8 Assemble the cake: using a serrated bread knife, carefully slice the sponge into two equal layers. Line the same springform cake tin with cling film, ensuring there is plenty hanging over the edges. Place one sponge half on the bottom and add half of the ice cream mixture.
9 Add the remaining sponge layer followed by the remaining ice cream (you might have a bit left over – perfect for a sweet snack).
10 Wrap the cake up in the overhanging cling film and place in the freezer for at least 4 hours, or until completely frozen.
11 Let the cake sit at room temperature for 20-30 minutes before serving.
12 In a food processor, blitz the Digestive biscuits with the melted butter and sprinkle the crumb over the top and sides of the cake. Top the cake with more fresh strawberries and slice into generous wedges for serving.
Make it Irish
• There is no better strawberry than an in-season Irish strawberry, so be sure to find your local grower for this recipe. Try Clarke’s Fresh Fruit, Murphy’s or The Apple Farm.
Top Tip
This recipe will also work with your favourite brownie recipe or a moist chocolate sponge.
Read more
Cream of the crop: make 2024 the summer of Irish artisan cheese
Take your Good Friday fish supper to the next level
Food that tastes great don't have to be complicated – especially during the summer months, when fruit and vegetables are at peak freshness. The last thing you want to do while entertaining is spend too much time in the kitchen.
So why not turn your back garden into the ultimate hangout spot? We've got you covered with some amazing recipes to help you entertain.
The summer days ahead have us dreaming about big, bold, crunchy salads; marintated, sun-ripened tomatoes, vibrant flavours and sweet treats using the finest fruits of the season. These recipes from our test kitchen are made to enjoy with family and friends (perhaps with a nicely chilled glass of rosé).
Whether it's a relaxed back garden barbecue, a picnic, or a spontaneous feast; grab your sunnies, friends and family, and take some time to dine
al fresco.
Fresh summer greens with roasted chickpeas, chorizo & crumbled feta cheese
Fresh summer greens with roasted chickpeas, chorizo and feta. \ Philip Doyle
Serves 4-6: Ingredients
400g tinned chickpeas, rinsed and lightly dried on kitchen towel
200g good quality
chorizo or salami, diced
2 tbsp Irish rapeseed oil
1 tsp salt
½ tsp each of freshly ground black
pepper, garlic granules, onion salt and paprika
2 tbsp Irish apple cider vinegar
200g fresh summer
greens – a mixture of lettuce, spinach, rocket and fresh herbs
½ cucumber, seeded and diced
1 red onion, thinly sliced
100g cherry tomatoes, halved
100g feta cheese, crumbled
60g lightly toasted pumpkin seeds
Method
1 Preheat the oven to 200°C. Place the drained chickpeas and diced chorizo/salami in a casserole dish. Drizzle over the oil and season with salt, pepper and the listed spices. Give everything a toss and roast in the oven until the chorizo and chickpeas are crispy, about 25 minutes.
2 Remove the chickpeas and chorizo from the oven and immediate pour over the apple cider vinegar. Mix the vinegar in, ensuring you pick up all the crispy bits from the bottom of the dish, and set aside to cool slightly.
3 Make sure your salad greens are washed and dried in a salad spinner. Place the mixed greens on a large tray, then sprinkle on the diced cucumber, sliced red onion and halved cherry tomatoes.
4 When the chickpea mixtures has cooled to nearly room temperature, give them another toss to ensure they are coated in the oil/vinegar mixture and sprinkle them evenly over the salad.
5 Add the crumbled feta and pumpkins seeds. Serve immediately.
Make it Irish
• Use Gubbeen chorizo or The Wooded Pig salami.
• Source your salad greens locally, or grow them yourself.
• Try St Tola or Aran Island Goat’s Cheese.
Top Tip
Roast the chickpeas and chorizo the day before and simply reheat before serving.
Marinated tomato flatbreads with Irish burrata
Marinated tomato flatbreads with Irish burrata. \ Philip Doyle
Makes 4 flatbreads: Ingredients
For the flatbread:
8g dry active yeast
30g honey
250ml warm water
30ml Irish rapeseed oil
(plus more for coating the dough)
350g strong bread flour
12g fine sea salt
Vegetable oil, for frying
For the marinated tomatoes:
400g fresh tomatoes (a variety of plum, vine and cherry tomatoes work well)
50ml Irish rapeseed oil
or extra virgin olive oil
1 garlic clove, peeled and finely grated
2 tsp fine sea salt
½ tsp freshly ground black pepper
To serve:
2 balls of fresh burrata cheese
Freshly picked basil leaves
Method
1 Make the flatbread dough: in a mixing bowl, add the yeast, honey and warm water. Whisk to combine, then leave for 5-10 minutes for the yeast to activate. When the mixture has bubbled, you know it’s ready. If the yeast hasn’t activated, your water might be too hot or cold.
2 Add the oil, flour and salt to the water and yeast mixture. Stir lightly with a fork, then, when the dough starts to come together, use your hands to mix it while still in the bowl. Lightly dust a working surface with flour, turn the dough out and knead for approximately 3-5 minutes. The resulting dough should be smooth, elastic and not too sticky.
3 Wipe out the mixing bowl and drizzle some oil into it. Place the dough into the bowl, turning once to coat the dough with the oil. Cover the bowl with a clean tea towel and leave to rise in a warm spot in the kitchen for 1 hour, or until doubled in size.
4 Punch down the dough and divide into four equal portions. Roll each portion into a ball and place on a parchment-lined baking sheet. Cover with a clean tea towel and let it rise for an addition 30 minutes.
5 While the dough is on its second rise, prepare your marinated tomatoes: slice and quarter the larger tomatoes and place in a mixing bowl. Halve the smaller cherry tomatoes and add them in with the larger tomatoes. Drizzle over the oil, then add the salt, pepper and finely grated garlic. Mix well and leave at room temperature until ready to serve.
6 When the flatbread dough has finished its second rise, place a large frying or grill pan on the hob and heat to medium-high. Thinly roll out one piece of flatbread dough on a lightly floured surface. Add some vegetable oil to the preheated pan and gently place the rolled-out dough on top.
7 Cook the flatbread for 1-2 minutes per side. It should bubble and puff up lightly as it cooks. You want a light golden-brown flatbread with darker spots where the dough has bubbled up (similar to an Indian-style naan). Place the cooked flatbread on the same parchment-lined baking tray while you cook the rest.
8 Repeat this process with the remaining three flatbreads; adding more oil to the pan before each piece.
9 To serve, place one flatbread on a large dinner plate. Divide the tomato mixture into four equal portions and place each portion of marinated tomatoes (along with their juices) onto each flatbread. Slice each ball of burrata in half and gently tear each half over each flatbread. Add fresh basil leaves and another drizzle of oil, then serve immediately.
Make it Irish
• Try Irish rapeseed oil, like Emerald Oil or Broighter Gold.
• Source Irish-grown tomatoes, like Flynn’s or Grantstown Nurseries.
• Use Irish buffalo burrata from Macroom Buffalo.
Top Tip
Divide into four and let the dough rise in the fridge and second rise at room temperature the next day.
Sweet gochujang chicken drumsticks
Sweet gochujang chicken lollipops. \ Philip Doyle
Serves 6: Ingredients
For the gochujang sauce:
100g Korean fermented chilli paste (gochujang), available in Asian shops
100g Irish honey
60g butter
1 tsp toasted sesame oil
2 tsp light soy sauce
For the chicken:
14-16 chicken drumsticks
2 tsp salt
½ tsp freshly ground pepper
1 tsp each of onion salt and garlic granules
½ tsp ground ginger
30g white sesame seeds
½ bunch scallions, thinly sliced
Method
1 Make the gochujang sauce: place all the sauce ingredients into a saucepan and bring to a simmer over medium heat.
2 Simmer the sauce for about 5 minutes, until thick enough to coat the back of a spoon. Set aside until ready to use.
3 Preheat the oven to 190°C. Line a large baking tray with parchment.
4 Prepare the chicken drumsticks to resemble lollipops: using a clean cutting board and a sharp knife, take a drumstick, and at the part where the meat ends, cut through the meat and tendons in a circular motion. This should release the chicken meat from the far end of the drumstick.
5 Using your hands, place the drumstick on its meaty end and push the meat all the way down so it is gathered at the top. It should look a bit like a lollipop when this is done correctly (see picture).
6 Once all of the drumsticks are prepared, place them meat-side-down on the parchment-lined baking sheet. Mix the salt, pepper, onion salt, garlic granules and ground ginger in a small bowl and sprinkle this over the chicken. Mix well and place in the oven.
7 Roast the chicken drumsticks for 30 minutes, or until golden brown and juicy but cooked through.
8 Reheat the gochujang sauce and, using a brush, glaze each lollipop with a generous amount of sauce.
9 Place the chicken on a platter and sprinkle over the sesame seeds and scallions. Serve hot with steamed rice or roasted baby potatoes.
Make it Irish
• Heat things up even more with an Irish hot honey, like Olly’s Farm.
• If you can’t find gochujang, use an Irish-made hot sauce like Chimac Korean Hot Sauce or any of the sauces from the Cork Chilli Company.
Top Tip
This also works with chicken wings – just toss the roasted wings into the sauce once they are cooked.
Loaded pulled pork nachos
Loaded pulled pork nachos. \ Philip Doyle
Serves 4-6: Ingredients
For the pulled pork:
1kg boneless pork shoulder
2 tbsp light brown sugar
2 tsp fine sea salt
½ tsp freshly ground black pepper
1 tsp each of ground cumin, oregano, onion salt, garlic granules and paprika
½ tsp chilli powder (optional)
2 tbsp Irish rapeseed oil
500ml chicken stock
2 vine tomatoes, halved
2 onions, peeled and halved
1 jalapeno pepper, halved and seeded
For the pico de gallo:
3 vine tomatoes, seeds and
pulp removed, very finely diced
1 large onion, very finely diced
1 fresh green chilli,
seeds removed, minced
2 tsp fine sea salt
Juice of 1 lime
For the nachos:
One large bag of good quality corn tortilla chips (about 200g)
30g pickled jalapenos
100g Irish cheddar, grated
100g Irish mozzarella, grated
100g tinned black beans, rinsed
100g sour cream
Fresh coriander, to serve
Lime wedges, to serve
Method
1 Make the pulled pork: place the pork shoulder in a mixing bowl or non-metallic casserole dish. Using a sharp knife, poke holes all over the shoulder. Sprinkle over the brown sugar, salt, pepper and all of the listed spices. Leave to marinate for at least an hour, but overnight in the fridge is best.
2 Preheat the oven to 230°C. Place the halved tomatoes, onion and jalapeno pepper on a parchment-lined baking tray and roast in the hot oven until blistered and slightly charred, about 20 minutes. Place the vegetables in a blender and add half of the chicken stock. Blend until pureed, then add in the remaining chicken stock. This is the pork’s cooking liquid.
3 Place a large oven-safe pot over a high heat. Add the oil and then sear the marinated pork on all sides to seal in the meat. You want a nice golden-brown colour all over the pork shoulder. At this stage, you can place the pork on a tray until ready to add back into the pot.
4 Preheat the oven to 160°C; you may need to remove an oven rack to ensure the pot will fit.
5 Add the blended cooking liquid to the pot and bring to a simmer, making sure you use a wooden spoon to scrape the bottom to bring up all those nice porky bits. Add the pork shoulder back into the pot (carefully, so as not to splash any hot liquid). Cover with a tight-fitting lid or foil and place in the pre-heated oven.
6 Braise the pork shoulder for 2-3 hours, checking every 30 minutes after the first 1.5 hours. When cooked, the pork is easily shredded with a fork and the liquid will have reduced by about half. Shred the pork and let cool to room temperature in the braising liquid.
7 Make the pico de gallo: combine the finely chopped tomatoes, onions and green chilli in a bowl. Add the salt and lime juice. Mix well and leave to sit at room temperature for 20-30 minutes. The juices from the vegetables will release and soften the onion.
8 Time to make the nachos: preheat the oven to 180°C. Line a baking tray with parchment and add ½ of the bag of tortilla chips. Layer with pulled pork, pico de gallo, cheese, black beans and pickled jalapenos. Add the remaining tortilla chips, then add all of those toppings again, finishing with a layer of cheese.
9 Bake the nachos for approximately 15-20 minutes, until the tortillas are crunchy, the cheese bubbly and the pork nice and juicy. Top the nachos with fresh coriander, dollops of sour cream and the last of the pico de gallo. Serve with lime wedges and cold pints of beer. Bring the entire tray to the table and let everyone help themselves.
If you want authentic Mexican ingredients, like dried chillies and corn tortillas, see Viva Mexico (vivamexico.ie) or Picado Mexican (picadomexican.com).
Make it Irish
• Try Blanco Nino tortilla chips – made in Co Tipperary.
• Use pork from smaller producers, like Newbard Farm in Co Waterford, Andarl Farm in Co Mayo or Lúnasa Farm in Co Clare.
Top Tip
You can make the pulled pork in your slow cooker on low for 10-12 hours a few days before serving.
Blueberry buckle with salted maple caramel. \ Philip Doyle
Serves 8: Ingredients
50g butter, softened
125g caster sugar
1 large egg, room temperature
1 tsp vanilla essence
170g plain flour
1 ½ tsp baking powder
½ tsp fine sea salt
80ml buttermilk
500g fresh blueberries mixed
with 30g plain flour
For the crumb topping:
125g light brown sugar
60g plain flour
60g butter, cold and cubed
For the salted maple caramel:
100g caster sugar
100ml good quality maple syrup
60g butter, cubed and at room
temperature
160ml double cream
1 tsp fine sea salt
To serve:
Vanilla ice cream
Method
1 Preheat the oven to 180°C. Line a square 28cm cake tin with parchment and set aside until ready to use.
2 In a mixing bowl, add the softened butter and caster sugar. Using a hand mixer, cream together for approximately 3 minutes, until light and fluffy. Add the egg and vanilla and mix for an additional 2 minutes.
3 In a separate bowl, combine the flour, baking powder and salt. Add half of the dry ingredients to the mixture and mix until just combined, then add half the buttermilk. Repeat with the remaining dry ingredients and buttermilk.
4 In another bowl, mix the fresh blueberries with the 30g of flour (this will ensure the berries do not sink to the bottom of the cake while baking).
5 In another bowl, combine all of the ingredients for the crumb topping. Rub together with your fingers until you have a clumpy crumble mixture and everything is well-combined.
6 Using a spatula, scrape the batter into the prepared cake tin. Using a palette knife, spread the batter out evenly along the base of the tin. Place the flour-coated blueberries on top of the batter, then add the crumble over the top of the blueberries.
7 Bake the buckle in the preheated oven for 40 minutes. Remove from the oven and cool in the tin for 20 minutes, then remove from the tin and cool for an additional 30-45 minutes.
8 While the cake is cooling, make the salted maple caramel: place the caster sugar in a clean saucepan and, stirring constantly, heat over a medium high. The sugar will clump and then melt into a light amber caramel.
9 Once the sugar melts, add the maple syrup and the butter. The mixture will need to melt again. Continue stirring and let it cook slowly until smooth.
10 Add the cream and simmer for 5-8 minutes, until thick enough to coat the back of a spoon. Remove from the heat and immediately add the sea salt.
11 Slice the cake while still warm and add a scoop of vanilla ice cream over the top. Drizzle over the hot caramel sauce and enjoy.
Once baked, this cake can be frozen for up to a month.
Make it Irish
• Source Irish-grown blueberries like Derry Duff in west Cork or Banner Berries in Co Clare.
• Use Irish sea salt, like Dingle Sea Salt or Achill Island Sea Salt.
Top Tip
If you don’t like blueberries, try this with Irish in-season plums, gooseberries or apples.
Strawberry brunch ice cream cake
Take this cake out of the freezer about 30 minutes before serving. \ Philip Doyle
Serves 8-10: Ingredients
For the sponge:
225g caster sugar
170g butter, softened
1 tsp vanilla essence
4 large eggs, room temperature
225g self-raising flour
½ tsp fine sea salt
50ml buttermilk
For the strawberry ice cream:
500ml cream
1 tsp vanilla essence
400g tin sweetened condensed milk
500g finely chopped,
fresh strawberries
For the crunch:
200g digestive biscuits
60g butter
Method
1 Make the sponge: preheat the oven to 160°C. Grease a 25cm springform tin with butter and line the bottom with parchment paper. Set aside.
2 Using a hand mixer, cream the butter and caster sugar together for 3-5 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine.
3 Add the self-raising flour and salt. Mix until just combined, then add the buttermilk and mix until smooth, about 20 seconds.
4 Pour the batter into the prepared tin and bake for approximately 60 minutes, or until a skewer inserted into the cake comes out clean. Remove from the oven and cool in the tin for 20 minutes, then carefully remove the cake from the tin and cool completely.
5 Make the ice cream mixture: wash and chop the strawberries. Add them to a mixing bowl and set aside. In the bowl of a stand mixer, add the cream and vanilla. Using the whisk attachment, whisk the cream until soft peaks start to form.
6 With the mixer on low, add the sweetened condensed milk in a thin, constant stream. When the sweetened condensed milk is added, increase the speed and whisk until completely whipped (don’t over whip or the cream will split).
7 Add the fresh chopped strawberries to the whipped cream mixture and fold them in.
8 Assemble the cake: using a serrated bread knife, carefully slice the sponge into two equal layers. Line the same springform cake tin with cling film, ensuring there is plenty hanging over the edges. Place one sponge half on the bottom and add half of the ice cream mixture.
9 Add the remaining sponge layer followed by the remaining ice cream (you might have a bit left over – perfect for a sweet snack).
10 Wrap the cake up in the overhanging cling film and place in the freezer for at least 4 hours, or until completely frozen.
11 Let the cake sit at room temperature for 20-30 minutes before serving.
12 In a food processor, blitz the Digestive biscuits with the melted butter and sprinkle the crumb over the top and sides of the cake. Top the cake with more fresh strawberries and slice into generous wedges for serving.
Make it Irish
• There is no better strawberry than an in-season Irish strawberry, so be sure to find your local grower for this recipe. Try Clarke’s Fresh Fruit, Murphy’s or The Apple Farm.
Top Tip
This recipe will also work with your favourite brownie recipe or a moist chocolate sponge.
Read more
Cream of the crop: make 2024 the summer of Irish artisan cheese
Take your Good Friday fish supper to the next level
SHARING OPTIONS