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.
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 Jellyon 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.
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.
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.