Ingredients
A great idea for canapes or starters – griddled slices of Mueller & O'Connell baguette with a selection of different toppings.
Mushroom Medley
▪ 15g butter
▪ Ion Hazelnut oil
▪ 2 shallots, finely chopped
▪ 1 teaspoon Cameler Spice No.11 (Sofrito)
▪ 250g Garryhinch mushrooms, sliced
▪ Good glug Tullamore Dew (optional)
▪ 100 ml Village Dairy cream
▪ Wild Irish Foragers Pontack
▪ Handful parsley chopped
A Touch of Spice
▪ Glenisk Cottage Cheese
▪ O’Mimo’s Chilli Sauce (you choose the spice level)
▪ Cherry Tomatoes
▪ The Farmhouse Chilli Honey
A Smoky Mix
▪ Barbavilla Dairy Smoked Provola Cheese
▪ Wild Garlic Pesto
▪ Wild Irish Foragers Dandelion Preserve
A Sweet Note
▪ Mix of fruits such as apples and rhubarb
▪ Richmount Elderflower Liqueur (or elderflower cordial)
▪ Heartlands Orchard Apple & Rhubarb Sauce
▪ The Farmhouse Bee Pollen
Hey Pesto! Wild Garlic Pesto
▪ 150g Wild Garlic Leaves
▪ 100g Parmesan cheese
▪ 100g walnuts
▪ 1 clove garlic, crushed
▪ Sea salt
▪ Approx. 300ml Glenfield Rapeseed Oil
Method
Mushroom Medley:
▪ Melt the butter in pan with the oil. Add the shallots and sweat for a few mins to
soften.
▪ Add mushrooms and sofrito to pan, season and fry.
▪ Add whiskey and allow to reduce.
▪ Add the cream and let it bubble and reduce.
▪ Finish with a dash of Pontack. Taste to check seasoning
▪ Spoon mix onto crostini and top with fresh parsley.
A Touch of Spice
▪ Mix the chilli sauce with the cottage cheese and spoon onto crostini
▪ Top with a cherry tomato quarter and drizzle with honey
A Smoky Mix
▪ Spread the pesto onto the warm crostini
▪ Top with roughly grated cheese and finish with a dollop of dandelion preserve.
A Sweet Note
▪ Make a fruit compote by stewing the fruits together with a good dash of the
elderflower liqueur until softened. Add sugar if necessary
▪ Spread some of the apple and rhubarb sauce on the crostini and spoon some of
the fruit compote on top. Finish with a sprinkling of bee pollen
Hey Pesto! Wild Garlic Pesto
▪ Wash the wild garlic in salted water. Rinse well and leave to dry
▪ Whizz the parmesan and walnuts in the food processor until they look like
breadcrumbs.
▪ Add garlic and a pinch of salt.
▪ Then pulse in the leaves and pour in rapeseed oil - enough to get to a 'wettish'
mix (it's hard to quantify!).
▪ Store in sterilised jars – make sure to keep topped up with oil
