Recipe Suggestions: Harty’s Jellies

 

 

 

SPICY TORTILLA WRAPS
The next time you make bolognese sauce, make double and freeze one part. Defrost it, heat through and serve on warm tortillas with a dollop of sour cream and a spoon of our Harty’s Original Hot Pepper Jelly. Garnish with chopped pistachios (or use toasted peanuts, walnuts or flaked almonds). See our photograph above.
BAKED CHEESE
Buy a whole Brie or Epoisse cheese, make small cuts in it with a sharp knife, pour over a little white wine and let it fall into the slits. Bake at 200C/180C fan/400F/Gas mark 6 until melting. Brush with Harty’s Original Apple and Sage Jelly with Chilli and serve with warm breadsticks for dipping.

MID-WEEK PORK CHOPS
Make a weekday supper more interesting: fry pork chops in a little olive oil – just at the end of cooking brush them with Hartys’ Original Mint Jelly on one side and fry until golden. Serve with boiled rice and our easy Mint Raita: just add a teaspoon of our Mint Jelly to plain Greek yogurt (no need to buy fresh mint).

EASY FLAVOURED BUTTERS
Add any of our Harty’s Jellies Range to softened butter. Roll into a long tube in cling film and freeze. When you need a flavoured butter, cut off a coin-sized piece and allow to melt on a steak, lamb or pork chops or grilled or fried fish just before serving. 

 

WHITE PUDDING SNACKS
Toast white or brown bread, cut out little rounds with a cookie cutter, top with warmed white pudding and a dollop of  Harty’s Original Cumberland Jelly with Port, delicious as a snack. Look for gluten free bread or use our Savoury gluten free biscuits, gluten free white pudding and you have a full gluten free starter or canapé.
SPICY SWEET CHICKEN WINGS
Brush chicken wings with honey and season with salt and freshly ground black pepper. Roast for 20-25 minutes at 200C/180C fan/400F/Gas mark 6 until golden and cooked through. Brush with Harty’s Original Chargrilled Pepper Jelly, return to the oven for 2-3 minutes and serve. Great with a chilled Irish artisan craft beer while watching a match!

BRUSCHETTA WITH GINGER PRAWNS
Make a sophisticated (but really simple to-do) bruschetta: toast baguette slices, spread with Harty’s Original Ginger Hot Pepper Jelly, top with cooked prawns and freshly milled black pepper.

MINTY MASH
You’ll only need to add a spoon or two of our Harty’s Original Mint Jelly to turn mashed potatoes into a dream side dish to go with roast lamb. Better still, serve the minty mash on top of Shepard’s Pie using the leftover lamb from Sunday’s dinner – it will make Monday’s dinner really special.

 

CRANBERRY COCKTAIL SAUSAGES
Cook cocktail sausages as normal and serve with our Harty’s Original Cranberry Jelly on the side.

 

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If you would like to stock Harty's Jellies in your shop; use our jellies in your restaurant menu or give Harty's Jellies as a corporate gift, call Melanie now at 087 325 8539.

Our online shop delivers to Ireland and Northern Ireland.