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Stout Soused Herring


For the Herring Rolls

12 filleted herrings 1 onion, cut into rings bay leaves

Marinade ¼  pint of Stout ½ pint brown vinegar 1 dessertspoon brown sugar 5 cloves White & Black peppercorns Salt


Wash the herrings, place a ring of onion and a piece of bay leaf at the tail end of each fillet and roll up. Secure with cocktail stick if necessary. Place rolled fillet in a baking tray & add the Guinness & vinegar mixture and all other ingredients.  Cover with greaseproof paper (or foil) and bake in a moderate oven for 30/40 mins.

The dish is served with Buttered Baby potatoes and green beans with a sour cream, onion and apple dip on the side.



Baby potatoes

Green Beans

Salt & Pepper

Sour Cream

Greek Yoghurt


Chopped Onion


Boil the potatoes until tender, drain, season and toss gently with a little butter.  Boil the Green Beans in water for about 5 mins and drain. Mix equal quantity of sour cream and Greek yoghurt together. Add finely chopped onion and grated apple. Season to taste.



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Baked Irish Coffee Cheese Cake with Cherry Sauce

Makes 1 x 23cm 

For the base

300g digestive biscuits

½ tsp ground ginger

150g butter, melted

For the filling 

300g soft cream cheese

100g crème fraiche

50g soft dark brown sugar

3 eggs

3 tbsp espresso coffee

3 tbsp Irish whiskey

For the cherry sauce

1 tbsp arrowroot

4 tbsp water (or port)

350g jar pitted morello cherries (retaining juice too)

3 tsp caster sugar

2 star anise

To finish

150g cherries with stems attached, to decorate

Small sprigs of lemon balm or mint, to decorate


Preheat the oven to 170∞C/fan 150∞C/gas 3. To prepare the tin, generously brush a 26cm loose base tart tin with melted butter.

To make the base, place the biscuits in a food processor and crush until fine crumbs form.

Transfer the biscuit crumbs to a bowl, add theginger then pour over the melted butter and mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base and up the sides. Set in the fridge for 30 minutes.

To make the filling, mix the cream cheese, crème fraiche, dark brown sugar, eggs, espresso coffee and whiskey together in a large jug. Pour the mixture into the biscuit base and smooth evenly. Place in the oven to bake for about 30 to 35 minutes or until just set. Carefully remove from the oven and cool completely before removing from the tin.

For the cherry sauce: Drain the cherries, reserving the juice. Mix the arrowroot and the water (or port) together in a small bowl. Add the reserved juice, sugar, arrowroot mix and star anise in a saucepan over medium heat for 5 minutes or until the mixture boils and thickens. Stir in the cherries. Set aside to cool slightly. Remove the star anise before serving

To decorate, arrange the cherries with stems attached as well as some sprigs of lemon balm or mint in a quarter moon shape on the one side and serve with the cherry sauce.


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