This is delicious recipe for Irish Tarte Tatin.  One of our house recipes on the site.

Ingredients

• Butter
• Caster sugar
• Several large Braeburn or Cox apples
• 500g pack of puff pastry

Method

1. Cover the base of a deep ovenproof pan with a thin layer of soft butter
2. Add a thin layer of caster sugar
3. Peel the apples, cut each apple into 4 pieces and remove the core
4. Arrange the apples pieces in circles to fill the pan
5. Place the pan on a high heat to caramelise the butter and sugar
6. While this is happening, roll out the pastry and prick it all over with a fork
7. When the apples are ready, remove from the heat and place the pastry on top, making sure to tuck the edges in and ensure all gaps are filled
8. Place in an oven at 200 C for 15 to 20 minutes until the pastry is cooked. Remove the pan from the oven.
9. Get a large flat tray or plate (larger than the pan). Place it, face downwards, over the top of the pan. Carefully turn the whole lot over and turn out the Tarte Tatin onto the tray. Take great care as the contents will be very hot and the caramel will be liquid

Slice and serve this delicious Irish Tarte Tatin with Crème Fraiche or Caramel ice-cream, or a topping of your choice.

It’s simply delicious!

These scones are an all-time favourite at Roundwood House, says Hannah Flynn.

The guests love them but so do our kids. They make a great healthy lunchbox alternative to white bread and are so quick and easy to make.

We cook them on our Aga, starting on the hot plate and moving to the cooler plate, but they can also be done on a gas stove.

Ingredients

• 1 cup wholemeal flour
• Small handful porridge oats
• Teaspoon Bread Soda
• Pinch of Salt
• Buttermilk

Method

Mix dry ingredients and stir in buttermilk until it is a sticky (not too wet, not too dry) consistency.

Melt a small amount of butter on a hot pan (preferably a griddle or cast iron pan) and drop scones on to it.

You should get approximately eight scones.

Flip scones and reduce heat.

Cook for another five minutes or until scones are golden on the outside and cooked through.

Serve warm with butter, and if you’re like me and can’t resist something sweet, they’re great with raspberry jam.

This delicious rhubarb upside down cake is a classic desert recipe.

Ingredients

* 480g rhubarb
* 60g soft brown sugar
* 60g butter
* grated zest of 1 orange
* 125g unsalted butter
* 175g caster sugar
* 3 eggs
* 175g flour
* 1 tsp baking powder
* 1/2 tsp salt-
* 1 tbsp milk
* toasted flaked almonds
* icing sugar, for dusting
* crème fraiche & demerara sugar, to serve

Method

Preheat the oven to 180C/Gas 4.

Cut the rhubarb at an angle into slices about 5cm long.

Melt the brown sugar with the butter in a 26cm frying pan with an ovenproof or removable handle.

Add the orange zest and remove from the heat.

Cover the base of the pan with the rhubarb.

Cream the butter and sugar until whitish.

Gradually add the eggs, one at a time, while still beating.

Sift the flour, baking powder and salt, and fold into the mixture.

Add the milk and mix well.

Spread the mixture over the rhubarb with a spatula.

Bake in a preheated oven for about 30 minutes, until the cake mixture is firm to the touch.

Leave to cool for about 20 minutes in the pan and then invert on to a large flat serving plate.

Sprinkle with the toasted flaked almonds and dust with icing sugar.

Serve warm with crème fraiche.

Roast loin of Salter’s pork with an Irishman’s & caramelised apple sauce

Rebecca of Lorum Old Rectory, Co Carlow located in the heart of Ireland’s Ancient East, shares one of Lorum’s signature recipes. Serves 4.

Ingredients

• Loin of Salter’s pork (about 1.5kg, we normally just ask our butcher Charlie Nolan in Borris for enough for 4. He’s right every time!)
• 2 large eating apples (sliced into approx 12 pieces)
• 2 tablespoon butter
• 2 tablespoon brown sugar
• 2 tablespoons Irishman’s whiskey

Method

Allow 25 minutes per 450g of pork at 190 degrees.

About 2 hours before you cook the pork, take it out of the fridge and rub salt on to the crackling. (Your butcher may have scored the skin already but if necessary score it yourself aiming for 2.5cm square diamond shapes.)

Dry the skin with a paper towel and season with pepper before putting in oven.

When the pork is cooked let it rest for about 15 minutes in a warm place while you make the sauce.

Melt the butter in a frying pan and coat the apples in it. Then sprinkle the apples with the sugar and allow to caramelise.

When the apples are starting to soften add the whiskey.

Give a quick stir, then flambé (stand well back and make sure nothing flammable nearby).

Carve the pork in to thin slices then place slices of apple and syrup on the top and serve with potatoes and seasonal vegetables.