Panfried Scallops with Annascaul black pudding, honey and mustard and dry cured bacon

Serves 4

Annascaul dry cured streaky bacon rashers
300g Annascaul black pudding, cut into 4 thick slices
12 fresh scallops, orange roe removed
Rapeseed or olive oil for cooking
Sea salt and freshly ground black pepper
Honey and mustard dressing (See recipe)
Picked herbs and a little thinly sliced red onion to garnish

1. Preheat your oven to 200C/gas mark 4/fan 180C.

2. Lay the dry cured bacon rashers on a baking tray and place in the oven for 8-10 minutes until crispy. Allow to cool slightly and chop into small pieces. Set aside.

3. Lay your black pudding on a tray and bake in the oven for 5-6 minutes, until piping hot.

4. Meanwhile cook the scallops. Place a good non-stick pan over a medium heat and heat until almost smoking. Add the scallops to the pan and cook on one side until they are nicely golden and caramelised. This will take approximately 2-3 minutes. It is important not to move the scallops around the pan, be patient and let them caramelise. If the pan starts to smoke too much, reduce the heat a little.

5. Once the scallops are beautifully golden, turn them over and cook the other side until they are also golden. This may only take 1-2 minutes. To test the scallops, give them a little poke and they should feel springy (the same feeling as poking the end of your nose).

6. Remove the pan from the heat and then season the scallops with salt and pepper.

7. Remove the pudding from the oven and neatly arrange on your serving plates. Top the pudding with the scallops, then the dry cured bacon pieces.

8. Drizzle the extra around the plate and serve. Finish with the picked herbs and red onion.

For the dressing Makes 120mls

½ tablespoon honey
1 tablespoon mayonnaise
½ tablespoon wholegrain mustard
½ tablespoon balsamic vinegar
10 tablespoons olive or rapeseed oil
Sea salt and freshly ground black pepper
A little boiling water

1. Place the honey, mayonnaise, mustard and balsamic vinegar in a bowl.

2. Whisk together until smooth.

3. Whisk in the oil a little at a time.

4. This dressing will become quite thick.

5. To thin the dressing down whisk in some boiling water, 1 tablespoon at a time, until you have a creamy consistency.

6. Season with salt and pepper.

7. You can store in the fridge, in an airtight jar, for up to ten days.

The Annascaul breakfast sandwich

The Annascaul breakfast sandwich. A real Irish breakfast has to be made using the best of Irish produce. And this breakfast certainly ticks all of those boxes! I prefer to grill the breakfast items but you can fry them if you wish.

Serves 4

4 Annascaul pork sausages
8 Annascaul dry cured Bacon rashers
4 slices of Annascaul black pudding
4 slices of Annascaul white pudding

12 vine ripened cherry tomatoes
8 slices of crusty bread of your choice

1. Preheat your grill to a medium heat.

2. Place the sausages on a grill tray.

3. Place under the grill. Grill for 3-4 minutes on each side.

4. Remove the sausages from the grill and keep warm.

5. Grill the bacon, tomatoes and pudding for 2-3 minutes on each side until cooked through.

6. Toast the bread and top one slice with the breakfast items.

7. Top with the other slice of bread and serve.

Annascaul Black and White pudding crostini with apple

Serves 8

1 demi-baguette bread
4 tablespoons rapeseed or olive oil
150g Annascaul black pudding, chopped into small cubes
150g Annascaul white pudding, chopped into small cubes
1 Granny smiths apple cut into small matchsticks
100g Harty’s sage and apple jelly

1. Preheat your oven to 200C/gas mark 4/fan 180C.

2. Slice the baguette into approx ¼” slices.

3. Place the baguette into a bowl and add 2 tbsp of the oil. Toss the bread in the oil well so that each slice is lightly coated.

4. Lay the bread on a baking sheet and bake in the oven for 6-8 minutes until golden brown.

5. Remove the tray from the oven and leave the bread to cool on the tray.

6. Place a heavy based frying pan on a medium heat and when hot add a the remaining oil.

7. Fry the black and white pudding pieces until crispy.

8. Top each crostini with a the black and white pudding, followed by the apple and then spoon a little sage and apple jelly on top

Annascaul pudding, bacon and potato frittata

Frittata is a fancy name for a deep omelette that is great for breakfast, brunch, lunch or supper. I love to serve this with purple sprouting broccoli when in season. You need a non-stick 24cm frying pan for this recipe. Or you can use 6 individual small cast iron pans as I did for the photo.

Serves 6

8 tablespoons rapeseed or olive oil
1 red onion, peeled and finely chopped
4 medium rooster potatoes, peeled and cut into small cubes
150g Annascaul dry cured streaky rashers, cut into thin strips
200g Annascaul black pudding cut into small cubes
200g Annascaul white pudding cut into small cubes
16 vine ripened cherry tomatoes cut into 1/4s
10 eggs sea salt and freshly ground black pepper
10 cherry tomatoes, cut in halves

Preheat your grill to a medium heat.

Add 6 tbsp of the oil to your frying pan and heat over a medium heat.

Add the potatoes and onions then reduce the heat and fry the potatoes for 10-12 minutes, stirring frequently, so that they don’t stick together. The secret is to not let the potatoes go brown but cook them until they are just cooked. Once cooked remove from the pan and set aside.

Next place the pan back on a high heat, add the remaining oil and fry the pudding and bacon pieces until crispy.

Return the potatoes and onion to the pan and mix well.

Next beat together the eggs, season with some salt and pepper and add the basil.

Add the eggs to the pan and gently stir, cook for 2-3 minutes until the bottom starts to set.

Sprinkle over the tomatoes.

Place under the grill and cook until the eggs are fully set and golden. This will take approximately 4-5 minutes.

Tip on to a chopping board and cut into wedges and serve.

Penne pasta with Annascaul sausages and rocket in a spicy tomato sauce

This tomato sauce recipe is great for pasta dishes.

Serves 6

For the tomato sauce

Great just simply stirred through some cooked pasta. Once it is cooked it can also be blended until smooth.

2 tablespoons of olive oil
1 onion chopped
1 tin of chopped tomatoes(400g)
1 tablespoon of tomato puree
Sea salt and freshly ground black pepper
1/2 tablespoon of balsamic vinegar
1 teaspoon of dried mixed herbs
2 garlic cloves, peeled and chopped
1 teaspoon of sugar
Pinch of dried chilli flakes (optional)

For the pasta

400g penne pasta
8 Annascaul sausages
2 tbsp olive oil
Tomato sauce (as recipe)
Sea salt and freshly ground black pepper
100g Rocket
100g shaved or grated fresh parmesan cheese

1. First make the tomato sauce. Heat the oil in a saucepan and add the onion, garlic and mixed herbs.

2. Cook gently for 5-6 minutes until soft. Add the tomato puree and stir through.

3. Add the tomatoes, chilli flakes, sugar & vinegar.

4. Bring to the boil and reduce to a simmer.

5. Simmer for 10-12 minutes and then season with salt and pepper.

6. If you want a smooth tomato sauce, blend until smooth

7. Heat a little olive oil in a frying pan, and fry the sausages until golden and cooked through. Remove from the pan and allow to cool.

8. Cook the pasta as per the packet instructions.

9. Add the tomato sauce to a large saucepan. Slice the sausages and stir through the sauce.

10. Heat the sauce, and when the pasta is cooked, drain and add to the sauce.

11. Serve in bowls and top with the rocket and fresh parmesan.

Beef burger with Annascaul pudding, red onion, dry cured rashers and tomato relish

Instead of using raw red onion, try making some pickled onions.

125ml white wine vinegar
125g caster sugar
50ml water

Gently heat the sugar, vinegar and water until the sugar has dissolved. Allow to cool and pour over the sliced red onion. Leave for at least 2 hours before serving.

Serves 4

2 tbsp rapeseed oil
4 x 6oz beef burgers
1 red onion finally sliced
4 slices of cheddar cheese
4 slices of Annascaul black or white pudding
4 Annascaul dry cured back bacon rashers
4 Brioche buns
Tomato relish

• Pre heat your oven to 180c fan/gas 6/200c

• Heat a frying pan over a high heat. When hot add the oil and sear the burgers well on each side. Place on a baking tray and place in the oven to cook through.

• Using the same pan fry of the pudding and bacon rashers.

• Toast the brioche buns if you like.

• Top the buns with the burgers, cheese, pudding, bacon and red onions. Finish with a little tomato relish.

Annascaul Sausage and bean casserole with peppers

Serves 4

Serve with mashed potatoes or roast root vegetables

8 Annascaul sausages
2 tbsp olive oil
1 large onion, chopped
2 garlic cloves chopped
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
400ml tin of chopped tomatoes
4 sprigs of thyme or a good pinch of dried mixed herbs
1 tbsp tomato puree
100 ml Beef or chicken stock
½ tbsp balsamic vinegar
400g tin butter or cannellini beans
Salt and pepper
Shaved or grated fresh parmesan to serve

• Heat the oil in a heavey-based frying pan, add the sausages and cook over a medium heat for approx 10-12 minutes.

• Remove the sausages from the pan and add the onion, pepper, garlic and fresh thyme or dried herbs.

• Cook for 5 minutes, without browning or until softened.

• Add the balsamic vinegar, tomatoes, stock and tomato puree. Simmer for 5 minutes. Drain the beans and stir into the sausages.

• Simmer for a further 8 minutes (add a little water or stock if the sauce becomes to thick)

• Season with a little salt and pepper.

• Sprinkle with the parmesan and serve.