Mogerleys.com Recipes

Sausage Goulash

Ingredients

Serves 4

8 Mogerleys pork sausages

2 large onions, peeled, each cut into six lengthways

2-3 garlic cloves, peeled and crushed

2 medium green peppers, halved lengthways.

(De-seeded and thickly sliced)

1 tbsp sweet paprika

1 tbsp plain flour

300ml (10fl oz) chicken stock

400g can chopped tomatoes

soured cream, sliced dill pickled cucumbers

(cut into thin strips) and chopped parsley for serving

Method

1. Preheat oven to 180oc/350oF/Gas 4.

Heat a large casserole and cook sausages until lightly browned. Remove and set aside.

2. Add onions, garlic and peppers to pan and cook gently until slightly softened, then stir in paprika, flour, stock and tomatoes and bring to boil.

3. Return sausages to pan, coat well with sauce. Cover surface with greaseproof paper.

4. Cover pan with lid, then cook in oven for 1-11/4 hours.

5. Skim off excess fat. top with soured cream, dill pickled cucumbers, and parsley.

Scallops & Haggis with purple sprouting broccoli.

Ingredients

Serves 1-2

Handful purple sprouting broccoli, woody ends of stalks removed, any thick stalks cut in half

vegetable oil , for frying

1/2 a small Mogerleys haggis

5 Scallops, cleaned and prepared

butter, for frying

2 cloves garlic, very finely chopped

2 tbsp chives , very finely chopped

lemon wedges to serve

Method

1. Cook the sprouting broccoli in lightly salted, boiling water until just tender.

2. Slice the haggis into three 1cm discs. Oil a pan with a little vegetable oil and fry the haggis gently, cooking fir 3-4 minutes on each side, or until a little crisp on each side and golden brown

3. Season the scallops with salt. Add to the pan with the haggis and gently cook for 2-3 minutes on each side(you want them to be golden and crisp on each side but not overcooked in the middle)

4. Once you've turned the scallops and haggis, add 2 knobs of butter to the pan along with the garlic and chives. Continue to cook for 2-3 minutes.

5. To serve, drain the broccoli and add a couple of stalks to the serving plate. Dot with a spoonful of garlic/chive butter, add a couple of slices of haggis, top with scallops, drizzling remaining garlic/chive butter over everything. Serve immediately, with a lemon wedge on the side.

6. Enjoy!

Crispy black pudding potato cake, poached egg with mustard dressing.

Ingredients

Serves 4

For the potato cake:

125g fresh breadcrumbs

2 eggs, beaten

55g flour

225g mashed potato

125g diced Mogerleys black pudding

25g chopped chives

pinch of salt and pepper

For the poached egg:

4 free range eggs

1 tsp vinegar

For the salad:

baby salad leaves

For the mustard dressing:

3 tsp grain mustard

1/2 lemon, juice only

extra virgin olive oil

Method

1. Combine the mashed potato, black pudding and seasoning together.

2. Mould into round barrel shapes, then coat in flour,egg and breadcrumbs and deep-fry in a deep-fat fryer preheated at 180oc/350F.

3. Gently poach the eggs in simmering water with the vinegar.

4.Combine the mustard, lemon and olive oil to form a dressing, season.

5.Dress the plate with some baby salad leaves.

6. Place the crispy black pudding potato cake onto the leaves, top with the poached egg and dressing and serve immediately.

7. enjoy

Pork Wellington

Ingredients

Serves 2

50g sliced onion

60g diced mushrooms

10g butter

150g Mogerleys black pudding

1 large pork fillet

25g butter

10ml oil

250g puff pastry

egg wash

Method

1. For the stuffing, cook the sliced onion and diced mushrooms with butter, then add broken-up black pudding. Mix well and chill until needed.

2. Seal the pork fillet in hot butter and oil for five minutes. Roll the puff pastry into a rectangle, brush with egg wash and place the chilled fillet of pork on it. Top with black pudding farce and roll pastry over. Seal all of the edges and brush with egg wash.

3. Chill for one hour before baking at 190oc for 20 minutes. Carve the fillet into four and allow two pieces per person.

4. Serve with a red wine jus or a sauce of your own liking.

Beef & Guinness stew

Ingredients

Serves 6-8

1kg lean stewing steak

3 tbsp oil

2 tbsp flour

salt and fresh ground pepper

pinch of cayenne

2 large onions, coarsely chopped

1 large garlic clove, crushed

2 tbsp tomato puree, dissolved in 4 tbsp water

1 can of guinness

3 large carrots, cut into chunks

sprig of thyme

Method

1. Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tbsp oil.

2. Season the flour with salt, freshly ground pepper and a pinch of cayenne, toss the meat in the mixture.

3. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides, add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.

4. Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan. Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, add a little more seasoning if necessary.

5. Cover with the lid of the casserole and simmer very gently until the meat is tender(2-3 hours). The stew may be cooked on top of the stove or in a low oven at 300F.

6. Taste and correct the seasoning

7. Scatter with lots of chopped parsley and serve.