Ingredients
Loaf of O’Haras Traditional Irish Porter Cake
1lb Gem Pack Traditional Irish Custard Powder
2 Tablespoons Coffee
½ Teaspoon cinnamon powder
½ Teaspoon vanilla essence
¼ Teaspoon nutmeg powder
Pinch of ginger powder
4 Slices brown bread
1 Tablespoon brown sugar
4 oz Jacobs Fruitfield Old Time Irish Marmalade
Method
Break up Porter Cake and put into serving glasses.
Sauce
Make custard as per instructions on pack.
Mix coffee with cinnamon, vanilla, nutmeg and ginger. Brew coffee and add to custard.
Pour over Porter Cake.
Crumble brown bread and mix with sugar and marmalade. Bake in oven until crunchy and browned.
Serve – Sprinkle over Porter cake and custard.
Ingredients
12 x Slices Callaghan Irish Meats White Pudding
4oz Jacobs Fruitfield Old Time Irish Marmalade
Juice of 1 Orange
1 Tablespoon Chopped Chives
Method
On a hot pan brown the white pudding on both sides, remove and keep warm.
On the same pan add the marmalade, juice and chives and warm.
Serve with the white pudding.
Ingredients
12 Slices Callaghan Irish Meats Black Pudding
4 oz Boyne Valley Pure Irish Honey
8 oz Callaghan Irish Meats Maple Smoked Diced Bacon
2 Tablespoons Lakeshore Strong Irish Mustard
4 oz Cream
1 Tablespoon Chopped Soft Herbs
Juice of ½ lemon
Method
On a hot pan brown the black pudding on both sides, remove and keep warm.
On the same pan add a little vegetable oil and brown the diced bacon, add mustard, honey, lemon juice, cream and herbs.
Serve with the black pudding.
Ingredients
2 lbs Callaghan Irish Meats Pork Sausages
1 teaspoon sunflower oil
1 Pint McDonnells Original Irish Curry Sauce
1 Tablespoon chopped fresh coriander
Method
Heat the oil in a non-stick frying pan once hot cook and brown the pork sausages.
Remove from the frying pan.
Sauce
Prepare McDonnells Original Curry Sauce as per instructions on packet.
To Serve
Pour over sausages and sprinkle with chopped fresh coriander.
Renowned as the crisp lovers crisp. King started its first production of crisps in 1963 in Parnell Street, Dublin. King Pub are the preferred offering in pubs the length and breadth of Ireland. King has a policy of using only the best potatoes, frying them in the purest sunflower oil and adding only the finest flavors and their own secret ingredient.