Recipes for Entertaining



Simply Better Ingredient Checklist:
❑ Rustic wheaten bread (cut into squares)
❑ Sticky fig relish
❑ Handmade black pudding
❑ Bramley apple sauce


Simply Better Ingredient Checklist:
❑ Fig, date & sultana crackers
❑ Chicken liver pâté
❑ Red onion relish


Simply Better Ingredient Checklist:
❑ Rustic wheaten bread (cut into squares)
❑ Smoked trout pâté
❑ Smoked salmon strips
❑ Fresh tartar sauce
❑ Fresh dill sprigs


Simply Better Ingredient Checklist:
❑ Poppy & roasted sesame crackers
❑ Ardsallagh goat’s cheese with cranberry
❑ Spiced beetroot relish


Simply Better Ingredient Checklist:
❑ Multiseed rye crackers
❑ Red Prince apple
❑ Buttermilk ranch dip
❑ Wholegrain mustard
❑ Italian prosciutto


Simply Better Ingredient Checklist:
❑ Sliced wholemeal bread (cut into fluted circles)
❑ Gherkin & mustard relish
❑ Mature Drinagh Cheddar, grated
❑ Fresh chives

Spicy Asian Duck & Pineapple Triangles


Makes 30
1 pack Simply Better West Cork Confit Duck Legs
1 pack Simply Better Italian Piadina Pizza Flatbread
6 heaped tbsp. Simply Better Irish Made Hoisin Sauce
100g pineapple, diced
1¼ cucumber, seeded and diced
3 heaped tbsp. Simply Better
Handmade Peanut & Chilli Rayu
Good handful of fresh coriander leaves

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Cook the duck legs according to packet instructions, then using two forks shred the meat.

2. Increase the oven to 220°C (450°F/Gas Mark 7) and heat baking sheets. Spread each flatbread with two heaped tablespoons of hoisin sauce, leaving a border around the edges, and scatter the shredded duck on top. Put one on each shelf and bake for 4-5 minutes until crisp.

3. Divide the pineapple and cucumber among the flatbreads, then drizzle over the peanut & chilli rayu. Scatter over the coriander and cut in half, then cut each half into five triangles. Arrange on plates to serve.

French Cheese Board with Pear & Fennel Salad


Serves: 6-8
1 pack Simply Better French Reblochon De Savoie (or Simply Better Baking Wicklow Bán)
1 Simply Better Fermented Black Garlic Clove, cut into 7 slices
1 fresh rosemary sprig
1 tbsp Simply Better Raw Irish Honey, plus extra to serve
For the Salad:
1 Simply Better Xenia Pear
1 packet Simply Better Baby Fennel
½ lemon, pips removed
2 tbsp Simply Better Honey & Mustard Dressing
1 bag Baby Salad Leaves
50g toasted hazelnuts or walnuts, roughly chopped
For the Board:
1 pack Simply Better Irish Duck Rillette Pâté
1 pack Simply Better French Comté
1 pack Simply Better French Roquefort Vernières
1 pack Simply Better French Epoisses
Organic White Sourdough Bread, sliced
1 jar cornichons, drained

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Remove sleeve and wrapper from the Reblochon or Wicklow Bán and put the cheese back into the ceramic dish. Using a small sharp knife, make seven small incisions and then push a slice of garlic and a few rosemary leaves right down into each one. Place on a baking tray and bake for 20-25 minutes until the cheese is molten.

2. Meanwhile, using a vegetable peeler, sharp knife or mandolin, shave the pear, discarding the core and the baby fennel into wafer-thin slices. Toss in the lemon juice and then put in a salad bowl with the lettuce leaves. Season with salt and pepper and drizzle over the dressing to lightly coat. Scatter the nuts on top.

3. Drizzle the baked cheese with the honey to taste and put on a board in the centre of a table with the salad and place extra dish of honey alongside. Transfer the duck pâté into a small bowl. Add the other cheeses, cutting them up into different shapes and arranging them on the board alongside stacks of sourdough bread. Fill in any gaps with the cornichons to serve.

Nduja Mini Sausage Rolls


Makes: 40
Plain flour, for dusting
1 packet Simply Better Frozen All Butter Puff Pastry, thawed and fridge cold
1 Simply Better Free Range Corn-Fed Egg
1 Tbsp. Simply Better Organic Irish Jersey Whole Milk
Pinch of Simply Better Clogherhead Oriel Salt
1 pack Simply Better Irish Pork Sausage Meat
2 tsp Simply Better Italian ‘Nduja
3 tsp Simply Better Organic Red Pepper & Herb Seasoning
1 jar Simply Better Handmade Irish Tomato Relish

1. Place a large piece of parchment paper on the work surface and lightly dust with flour. Using a rolling pin, roll out the pastry to a 40cm x 30cm rectangle, then cut into four strips.

2. Beat the egg with the milk and salt. Brush over each of the pastry strips. Mix the sausage meat with the ‘nduja and two teaspoons of the red pepper & herb seasoning (the remainder is for sprinkling on top of the sausage rolls). Divide into four pieces and roll into long cylinder shapes, then place one in the middle of each piece of pastry. Roll up to enclose and pinch the edges firmly to seal (or you can use a fork to do this).

3. Brush the sausage rolls with the remaining egg glaze and sprinkle over the rest of the red pepper & herb seasoning. Chill for at least 30 minutes or up to two days if covered with cling film is perfect.

4. Preheat the oven to 220°C (450°F/Gas Mark 7). Cut the sausage rolls into 2.5cm lengths and arrange on non-stick baking sheets. Bake for 15 minutes until crisp and golden. Serve warm or cold with bowls of the tomato relish for dipping.