Food at Faithlegg
One Saturday a month, head chef at Faithlegg House Hotel Jenny Flynn will join Maria McCann on The Saturday Café for Food At Faithlegg.
Jenny will share a seasonal recipe and talk about the upcoming trends in the food world, with a focus on local suppliers. She will also give tips and tricks for entertaining at home.
Find her latest recipe below.
Roast Dinner Sides
Sides are what make a dinner. I have a few easy recipes that help with the roast to make it extra special, and some are vegan friendly. Sweet potato is versatile and it holds the flavour of spice that you serve it with. I have served it with cracked black pepper and honey which gives it a balance of sweet and spice.
Here are two recipes to get different results from the sweet potato.
Cracked Black Pepper and Sweet Potato
Makes 4 rounds
- 1 large, sweet potato
- 1tsp cracked pepper
- 1tbsp Wild garlic oil
- 50g Sugar
- Approx. 100 ml Rapeseed oil
Method
Cook the sweet potato whole with skin on in a large pot with boiling water with the sugar
Be careful not to pierce the skin with a knife the skin will crack when cooked
Allow to cool and cut into rounds
In a pan heat the cracked black pepper when it starts to smoke remove it from the heat and add the rapeseed oil
Rub the sides of the sweet potato with wild garlic oil and roll in the pepper mix
Heat in a pre-heated oven until ready to serve they will take about 10 minutes to heat up.
Sweet Potato Wedges Roasted In Oregano With A Feta Cheese Crumble
Makes 4 portions
- 2 large, sweet potatoes
- 1tbs coconut oil
- 1 tsp dried oregano
- 100g feta cheese
- 1tsp Cayenne pepper
- Drizzle of aged balsamic
- Salt and pepper
Method
The wedges will take 40mins in a hot oven 180c
2 large, sweet potatoes, wash them no need to peel
Cut into wedges and place in a hot oven 180c with coconut oil on the tray
Shake a few times during cooking halfway during cooking and sprinkle with the dried oregano.
In a bowl break up the feta cheese with a fork and add seasoning and cayenne pepper mix well
When wedges are cooked, crumble the feta cheese mix, over the wedges and serve
This dish is great with hummus also.
Tenderstem Broccoli with Soy Sauce, Garlic, and Peanuts
Makes 4 side portions
- 3 tbsp. groundnut oil
- 3 cloves of garlic finely sliced
- 3cm ginger peeled and julienne
- 1 orange peel finely shaved skin
- 30g roasted peanuts
- 1 packet of tenderstem broccoli
- 2 tbsp light soy sauce
- 1 ½ tsp local honey (sugar syrup for vegan-friendly)
- 1/8 tsp of Salt
Method
Make the dressing first
Heat the oil in a pan add garlic ginger orange skin and peanuts fry for 2-3 mins on medium heat until peanuts and garlic are golden in colour
Transfer to a bowl to stop cooking removing contents of the pan including the oil.
To cook the broccoli, use a steamer or a pot of boiling salted water cook until tender about 3-4 mins
When cooked put in a serving tray
Finish the dressing by using the same pan you cooked the peanuts and garlic in on high heat add the soy sauce honey and salt heat for about a 1minute it should thicken and add the peanut and aromatics mix well and pour over the broccoli
This is also lovey with asparagus or carrots.
Happy Easter, enjoy!
Jenny Flynn
About Faithlegg
Faithlegg is an award-winning 4-star hotel set in beautiful grounds with its own 18 – hole golf course right on the doorstep. Opened officially by FBD Hotels & Resorts in 1998, Faithlegg is a luxury property designed to meet the needs of the most discerning guest whether staying for business or leisure.
Dining is always a pleasure at Faithlegg, where talented Head Chef Jenny Flynn takes pride in creating delicious dishes showcasing the very best of local ingredients.
Faithlegg takes pride in its dedicated team and boasts many long-serving experienced staff whose wealth of knowledge and genuine duty of customer care has managed to reach and maintain a high standard of service over the years.
Follow Jenny Flynn on Twitter and check out Faithlegg on Facebook, Twitter and Instagram or see faithlegg.com.
