Sensational Sides
BRUSSELS SPROUTS WITH CANDIED BACON
INGREDIENTS
Serves 4-6
1 jar Simply Better Award-Winning Orange and Honey Ham Glaze
1 pack Simply Better Thin Cut Unsmoked Dry Cured Irish Streaky Bacon
25g butter
500g Brussels sprouts, trimmed, halved and finely shredded
5 tbsp Simply Better Free Range Chicken Stock
Simply Better Oriel Sea Salt and Freshly Ground Pepper
2 tbsp roasted, chopped hazelnuts
NEVEN’S TIP
The sprouts can be shredded up to two days in advance and kept in a Zip-lock bag in the fridge. The bacon can be cooked a few hours in advance so that it keeps its crispness.
METHOD
1. Preheat the oven to 180C (350F/Gas Mark 4). Pour the ham glaze into a shallow bowl. Dip in the bacon and arrange on a baking sheet lined with parchment. Cook for 20 minutes until the bacon is caramelised, then transfer to a wire rack to crisp up.
2. Melt the butter in a sauté pan over a medium to high heat. When it foams, add the sprouts and toss to coat. Add the stock, cover and cook over a high heat for 4-5 minutes, tossing regularly. Season generously. The sprouts should still be fresh and green.
3. Snip the bacon with a scissors. Add most of the candied bacon to the sprouts, tossing to combine. Tip into a warmed dish and sprinkle over the remaining candied bacon with the hazelnuts to serve.
CRACKED GARLIC ROAST POTATOES
INGREDIENTS
Serves 4-6
1 pack Simply Better Irish Charlotte Potatoes
Simply Better Oriel Sea Salt and Freshly Ground Pepper
6 tbsp Simply Better Italian Roast Garlic Extra Virgin Olive Oil
25g butter
1 pack fresh rosemary or thyme
NEVEN’S TIP
To get ahead, boil the potatoes the day before and leave them on a baking sheet, cracked and ready to go into the oven.
METHOD
1. Preheat the oven to 200C (400F/ Gas Mark 6). Put the potatoes in a large pan with cold salted water. Bring to the boil and cook for 15 minutes until tender, then drain and leave to steam dry for a few minutes.
2. Arrange the potatoes in a large shallow baking tin, leaving enough space between each one so they have room to spread out a little. Using the back of a large spoon or potato masher, push down on each of the potatoes to make them crack open, then season.
3. Heat the oil and butter in a small saucepan, toss in the rosemary or thyme to coat and pour it over the potatoes. Roast for 1 hour, turning once and removing the rosemary or thyme, until the potatoes are crisp and golden. Pile into a warmed dish to serve.
SAUSAGE WELLINGTON
INGREDIENTS
Serves 6-8
1 packet Simply Better All Butter Brioche Loaf
1 packet Simply Better Irish Pork Sausage Meat
1 packet Irish Made Cranberry, Apricot & Seville Orange Marmalade Sourdough Stuffing
1 packet flat-leaf parsley, leaves stripped and finely chopped
1 packet Simply Better All Butter Irish Puff Pastry thawed
Plain flour, for dusting
1 Simply Better Corn Fed Free Range Egg, beaten with 1 tbsp water
Simply Better Oriel Sea Salt & Freshly Ground Pepper
NEVEN’S TIP
This clever sausage Wellington not only tastes delicious, but can be made up to 2 days in advance and then reheated as needed.
METHOD
1. Preheat the oven to 200C (400F/Gas Mark 6). Pulse the brioche in a food processor for chunky crumbs or you can do this by hand
2. Mix the sausage meat, stuffing and parsley in a bowl and then season. Gently fold in the brioche crumbs with a spatula for a light, buttery crumb. Using your hands, shape into a large roll about 21cm long and wrap in clingfilm, making sure not to press it too much so the stuffing stays nice and crumbly. Chill for at least one hour or up to two days is fine.
3. Cut off one-third of the pastry and roll out on a lightly floured board into a rectangle large enough to fit the sausage roll. Brush with the egg wash and then roll out the rest of the pastry to cover. Use a fork to secure the edges and prick the top with a toothpick. Brush again with egg wash and bake for 30 minutes, then reduce the temperature to 170C (325F/Gas Mark 3) and cook for another 15 minutes or until cooked through and golden brown. Carve into slices and place on a platter to serve.
CATHAL MCBRIDE’S PAIRING RECOMMENDATIONS
