Enjoy some seasonal treats with these mouth watering recepies.
Filo basket with black pudding apple, smoked bacon and blue cheese
Ingredients Four portions
4 Sheets filo pastry cut in squares
1 Ring Clonakilty Black Pudding
4 Smoked streaky rashers
2 Cox pippin apple peeled and cored
1 Wedge cashel blue cheese
50g Melted butter
Cut the filo sheets into squares, brush them with melted butter
Brush some moulds with melted butter and drape the filo over them
Cook in a hot oven 175c for ten mins, remove and keep warm
Cut the pudding into slices and fry in pan, add the smoked bacon
Add the apple, place all the ingredients in a bowl and crumble in the cheese
Dress with a little oil and vinegar
Add to the warm filo baskets and top with a little salad
Roast Rump of Lamb with a redcurrant and rosemary jus
Ingredients Four Portions
4 Lamb rumps well trimmed of fat and sinew
1 tbspn Chopped thyme
1 tbspn Chopped rosemary
3 cloves Crushed garlic
30ml White wine
50g Diced shallot
100ml Brown stock
Salt and pepper
Oil for cooking
Heat oil in oven proof pan
Season lamb with salt and pepper, rub generously with the herbs and garlic.
Roast lamb in hot oven and cook to your preference, about 15 minutes gives a juicy med-rare product, which we call pink or rose
Remove the meat and keep hot, and allow it to rest
Pour off the excess fat from the pan, being careful to retain any sediment that has formed
Add a little butter to the pan, and the diced shallot, and the chopped herbs, and garlic.
Deglace the pan with the white wine, and reduce, add the lamb jus, and a spoon of redcurrant jelly.
Correct the seasoning and the consistency.
Carve the lamb on to hot plates.
Garnish this dish with fondant potatoes and some nice vegetable puree