Ingredients 1lb Cocktail Sausages 30 ml Worcestershire Sauce 1 tbsp Honey 1 tbsp Olive Oil Method 1.Heat the oil in a pan and add the cocktail sausages, cook for 2 – 3 minutes on each side until they are fully browned and cooked through. 2.Once cooked remove the sausages from the pan and place on… Continue reading Party Cocktail Sausages
Category: Side Dishes
Party Bites
Sausages with Mustard, Honey and Chopped Rosemary Combine 1 tablespoon mustard, 2 tablespoons honey and 1 teasp. chopped rosemary. Grill 500g sausages. When cooked toss in the mustard and honey mixture to coat Monkfish Wrapped in Bacon Cut the monkfish into pieces about 2cm wide. Cut each rasher into 2 or 3 pieces and use… Continue reading Party Bites
Perfect Roast Potatoes
To Cook The most important thing to remember for perfect potatoes is not to roast them too long in advance as they lose their crunch if you keep them waiting. Start by par-boiling the peeled potatoes for approx. 5-6 minutes, depending on size. Drain well and set aside. Set oven to Gas Mark 6, 200°C… Continue reading Perfect Roast Potatoes
Mashed Potatoes with Wholegrain Mustard
Ingredients 1½ kg potatoes, peeled 300mls milk 3oz butter 2 tablesp. wholegrain mustard Salt and freshly-ground black pepper To Cook Place the potatoes in a large saucepan and cover with boiling salted water. Bring to the boil then reduce the heat and simmer until just soft. Drain and keep warm. Heat the milk and butter… Continue reading Mashed Potatoes with Wholegrain Mustard
Shredded Brussels Sprouts with Aged Cheddar
Ingredients 2 tbsp Honey 3 tbsp Cider Vinegar Salt and Pepper 50 ml Lakeshore rapeseed oil 18oz Brussels Sprouts 5oz Irish Cheddar Method 1.Firstly, prepare the vinaigrette. In a small bowl, using a whisk combine the honey, cider vinegar and salt and pepper. Gradually pour in the rapeseed oil and whisk again. Set aside until… Continue reading Shredded Brussels Sprouts with Aged Cheddar
Potato & Apple Stuffing
Ingredients 2lb (900g) potatoes 1lb (450g) cooking apples, peeled and chopped 1lb (450g) roughly chopped onions 2oz (55g) butter 1tbs chopped parsley salt and pepper Method Boil the potatoes in salted water. When cooked, mash without using milk or butter. Melt the butter into a pan and, over a low heat, fry the onions for… Continue reading Potato & Apple Stuffing
Cheesey Barley Gratin
Ingredients 8 tablespoons butter, plus more for greasing the baking dish salt and freshly ground black pepper 2 cups pearled barley 6 ounces Cheddar, shredded (about 2 cups) 2 cups shredded mozzarella 1 cup grated Parmesan 1 1/2 cups breadcrumbs 1 large onion, chopped into 1/4-inch pieces (about 2 cups) 2 large cloves garlic, finely… Continue reading Cheesey Barley Gratin
Sausage Stuffing
Ingredients 12 oz fresh cranberries 1 pound sausage 6 cups bread cubes 1 cup bread crumbs 1 medium onion, chopped 1 clove garlic, minced 1 teaspoon chopped fresh parsley 1/2 teaspoon chopped fresh oregano 1/2 teaspoon chopped fresh sage 1 pinch fresh thyme 1/4 teaspoon ground ginger 1/2 teaspoon salt 1/3 teaspoon ground black pepper… Continue reading Sausage Stuffing
Pumpkin Mash
Ingredients 2 pounds cubed, peeled pumpkin 8 medium potatoes, peeled and cubed (about 2 pounds) 3/4 cup milk 8 tablespoons butter, softened 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon ground pepper Method Place pumpkin in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes… Continue reading Pumpkin Mash
Black Pudding Croquette with Gooseberry Compote
Ingredients 225g (8 oz) Donnelly black pudding, roughly chopped 6 spring onions, finely chopped 2 sweet red peppers, quartered, de-seeded & cut into 1 cm (½”) dice 150g (6 oz) potatoes, cooked & mashed 2 tablesp. Lakeshore Irish mustard 2 tablesp. Chef malt vinegar Salt & freshly ground pepper 225g (8 oz) Odlums plain flour 4 eggs… Continue reading Black Pudding Croquette with Gooseberry Compote