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A little taste of Nolan’s in Autumn...

 

At this time of year you’ll find much of our fresh produce is at its best, with potatoes, cauliflower, broccoli, spinach, and that autumnal favourite of kale in plentiful supply.  We also come to the end of season with favourites such as rhubarb, which is in season from April to September.

So, with this in mind, we’ve selected a couple of our favourite recipes using these ingredients for you to enjoy.

 

 

 

Colcannon Mash

Ingredients
1kilo / 2 pounds potatoes, freshly cooked & mashed
250g / Half pound kale – cooked, drained & finely chopped
Milk, butter, black pepper & salt

To cook
Mix potatoes and kale together.
Heat a little milk with a knob of butter, mixing in the potato/kale, mix until smooth and creamy.  Season with salt, black pepper.

Make it special
Add spring onions, mayonnaise, garlic or cheese to make it your own.

Serve with bacon.

 

 

Glazed Loin Of Bacon

Recipe courtesy of Crowe’s Farm suppliers of quality produce to Nolan’s Supermarket.

Ingredients
Loin of Crowe’s Farm Bacon, smoked or unsmoked, off the bone
400g tin of pineapple
340g brown Demerara sugar
20-30 whole cloves

To cook
Cover the bacon in cold water, bring slowly to the boil.
Change of water may be necessary, depending on how salty the bacon loin is, finally covering the bacon with hot water and simmering until almost cooked.
Allow 30mins for each kg weight.
Remove the rind, cut the fat into diamond patterns and stud with cloves.
Blend sugar to a thick paste with a little pineapple juice, approx 3-4tbsp – not too liquid – and spread over the bacon.
Bake in pre-heated oven, 250c/475f/Gas 6 for 20-30mins or until top has caramelised, basting with juices every few minutes as it’s cooking.

Serve
Hot with Colcannon mash, or cold on day of cooking as part of a buffet.

 

 

 

 

 

Rhubarb Crumble

Ingredients
10-12 sticks of rhubarb
8tbsp caster sugar
1tsp ginger
110g / 4oz butter
110g / 4oz Demerara sugar
200g / 6oz flour
4tbsp water
Cream or custard to serve

To cook
Pre-heat oven to 180c/350f/gas 4
Slice the washed rhubarb into 1-2cm sized pieces & cook for 5-8 mins, soft but not pulp
Fill an ovenproof dish with the cooked rhubarb
Mix the flour and sugar to make the crumble topping and sprinkle on top of the rhubarb
Bake for 30-40mins, or until crumble is crisp and golden brown and rhubarb is bubbling

Make it special
Add strawberries or apple to the rhubarb for a crumble with a difference.  Finely ground almonds are a tasty addition to the crumble.

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