So we have something savoury, and something sweet for you to try and these recipes are great for festive get-togethers too!
Walnut Cake with Sperrin Goat's cheese, candied celery, grilled honeypear
100g golden caster sugar
100g soft brown sugar
25ml Broighter Gold Rapeseed Oil
4 stalks celery peeled and sliced into 2cm pieces
½ teaspoon salt
4 red pears such as red Anjou or Barlett
Few sprigs rosemary
250g Corleggy goat cheese at room temperature
4 tablespoons Italian chestnut honey
Line a 23cm cake tin with baking parchment and set the oven to 180oc.
Chop the walnuts finely.
Separate the eggs and whisk the yolks with the sugars and honey until pale and fluffy. Gently fold in the walnuts.
Whisk the egg whites in a separate bowl to stiff peaks. Gently fold in a third of them into the walnut mixture. When incorporated repeat with the remaining whites in 2 increments. Gently mix in the Broighter Gold rapeseed oil. Pour the finished mixture into the tin and bake for about 45 minutes or until an inserted skewer comes out clean.
Simmer the sugar, water and salt until the sugar has dissolved.
Add the celery and simmer until soft. Remove celery and boil the syrup until thick and pour over celery.
Cut the pears in half and then in quarters. Remove the core and place on a hot grill pan with the rosemary to scorch. Drizzle with the honey.
Slice the cake and serve with a couple of wedges of pear, celery and Sperrin goat cheese.
Corn pancakes with smoky chicken, chilli oil and roast tomato dressing
2 tablespoons sweetcorn
150g soda bread flour
2 chopped scallions
Chilli oil and roast tomato dressing:
4 vine tomatoes
2 cloves garlic
1 teaspoon sugar
½ teaspoon salt
2 chicken fillets
2 tbsp Smoked paprika
Place the egg, buttermilk and sweetcorn in a blender and process to a smooth puree.
Place the flour in a bowl and mix in the salt and scallions.
Whisk in the corn mixture to a smooth batter.
Rest for 10 minutes.
Wipe a hot pan with Broighter Gold rapeseed oil and drop tablespoons of the mixture into the pan. When bubbles appear, flip and cook on the other side.
Chilli oil & tomato dressing:
Cut the tomatoes in half and place on a roasting tray. Drizzle over a tablespoon of the Broighter Gold chilli oil and sprinkle over the sugar and salt. Finely slice the garlic and place on the tomatoes.
Cook at 180oc for about 20 minutes. Blend with the remaining Broighter Gold chilli oil.
Create a paste with the Broighter Gold Hickory Smoked Oil and the smoked paprika and smear over the chicken. If time allows, allow the flavours to marinate for a few hours or overnight.
Pan-fry the chicken until cooked and allow to rest before slicing into thin strips.
To assemble simply place a piece of sliced chicken on top of the corn pancake and drizzle with the dressing.