Cook with a chef’s larder

Trade up to Blas award-winning ingredients to upgrade your kitchen output, with recipes by Clare Anne O’Keefe

The chef’s larder category at the 2025 Blas na hÉireann Irish Food Awards celebrated the finest Irish-made food products, ingredients and pantry essentials used by chefs in Ireland. 

The chef’s larder category is a standout award at Blas na hÉireann, the Irish Food Awards, dedicated to recognising the finest Irish-made food products, ingredients, and pantry essentials designed specifically for professional chefs or enthusiastic home cooks. 

Each year, this category, supported by Bord Bia, shines a spotlight on exceptional, high-quality products that combine outstanding taste, versatility, and innovation.

Winners and finalists come from all corners of Ireland, showcasing local producers who craft specialty items like infused oils, broths, artisanal pasta, and organic staples perfect for restaurant kitchens. Past honourees include Craic Foods, Skeaghanore West Cork Farm, Drummond House Garlic, Avoca Handweavers, and Carol’s Stock Market, reflecting the rich diversity and quality of Ireland’s food producers. 

Sea kelp and smoked trout tartlets

These tartlets are delicious served warm, allowing the creamy filling to contrast with the crisp pastry. They can also be made in 6cm tart tins and served as a delicate, party canapé.

Servings

4

Preparation Time

 30 mins

Cooking Time

 1 hours 30 mins

Total Time

 2 hours 0 mins

Course

 Starter

Ingredients

• 250g plain flour

• 1/2 tsp salt

• 150g cold Irish Gourmet Butter An Leabhar Pastry Butter, cut into small cubes

• 120ml ice-cold water

• 200g Goatsbridge Cold Smoked Rainbow Trout, flaked into small pieces

• 4 Clonmore Farm Organic Spring Onions, cut into 5cm lengths

• 1 tbsp olive oil

• A few spoonfuls of Islander Kelp Salsa Verde

• 2 medium free-range eggs

• 120ml Irish Yogurts Clonakilty Half Fat Crème Fraîche

• Salt and black pepper to taste

• 1 medium free-range egg, beaten (for egg wash)

• Thai Sita basil to serve 

• Equipment: 6 x 12 cm tartlet tins

Method

1. In a large bowl, combine the flour and salt. Add the cold, cubed butter and toss to coat. Gradually pour in the ice-cold water while mixing with a fork until a shaggy dough forms. Gently bring the dough together with your hands, forming a rough ball. Flatten it into a rectangle, wrap in cling film, and chill in the fridge for 30 minutes. On a lightly floured surface, roll the chilled dough into a long rectangle. Fold the bottom third up to the middle, then fold the top third down. Turn the dough 90 degrees and repeat the rolling and folding process again. Wrap and chill for another 30 minutes. Preheat your oven to 200°C

2. On a lightly floured surface, roll the dough out to about 3mm thick. Using a large round cutter, cut out circles and gently press them into individual tartlet tins. Prick the base of each with a fork, line with parchment paper, and fill with baking beans or rice. Bake for 10-12 minutes or until edges are set and lightly golden. Remove the weights and parchment, then bake for another five minutes to crisp the bases. Let the shells cool completely.

3. While the shells are baking, heat olive oil in a pan over high heat. Add the spring onion lengths and char them quickly on all sides. Slice the cold smoked rainbow trout into small, elegant pieces.

4. In a bowl, whisk the eggs with the crème fraîche until smooth. Season generously with salt and black pepper.

5. Lower the oven temperature to 180°C. Arrange the sliced trout and charred spring onions evenly in the bottom of each blind-baked tartlet shell. Spoon a small amount of the Kelp Salsa Verde into each tartlet. Gently pour the egg liaison over the top of the ingredients, filling each shell almost to the top.

6. Place the filled tartlets on a baking tray and bake for 15-20 minutes, or until the liaison is set and the pastry is a beautiful, deep golden brown.

7. Scatter over Thai Sita basil leaves before serving.

 

Potted Thai basil pork with chilli-strawberry relish

We take slow-cooked pork, infuse it with spicy red chilli and fragrant Thai basil, then seal it in small jars under a luxurious cap of Gleghlanta Clarified Butter. The potted pork is perfectly balanced by a surprising and fresh chilli-strawberry relish.

Servings

4

Preparation Time

 20 mins

Cooking Time

 4 hours 0 mins

Total Time

 4 hours 20 mins

Course

 Main

Ingredients

• 1 kg pork shoulder, cut into large chunks

• 2 tbsp soy sauce

• 2 cloves garlic, finely chopped

• 1 tbsp grated ginger

• 1 fresh red chili, deseeded and finely chopped

• 1 handful fresh Thai basil leaves, roughly chopped

• 1 lime, juiced

• 200g Gleghlanta Clarified Butter, melted

• For the chilli-strawberry relish:

• 200g fresh strawberries, hulled and finely diced

• 1/2 red chilli, deseeded and finely chopped

• Juice of 1 lime

• 1 tsp caster sugar

Method

1. Place the pork chunks in a heavy-bottomed pot or a slow cooker. Add the soy sauce, garlic, ginger, and the finely chopped red chili. If using a pot, cover with a tight-fitting lid and cook in a low oven (150°C/300°F) for three to four hours, or until the pork is tender enough to pull apart easily with a fork. In a slow cooker, cook on low for six to eight hours.

2. Once the pork is cooked, use two forks to shred the meat, discarding any large pieces of fat or gristle. Return the shredded meat to the pot and stir in the chopped fresh Thai basil and lime juice. Mix well to ensure the pork is infused with all the aromatic flavours.

3. While the pork is still warm, prepare the relish. In a small bowl, combine the finely diced strawberries, half a chopped red chilli, lime juice, and caster sugar. Stir gently and set aside.

4. Press the warm, shredded pork mixture firmly into small, clean glass jars or ramekins, leaving a space of about 1-2 cm at the top. This is a crucial step to remove any air pockets.

5. Gently pour the melted Gleghlanta Clarified Butter over the top of the pork mixture until it’s completely covered. This will act as a natural seal. Place the jars in the refrigerator to chill until the butter is set and firm. For best flavour, bring the potted pork to room temperature 30 minutes before serving, with the relish on the side. Enjoy with McCormack Family Farms Snack Lettuce and a baguette.

 

Sour cherry and strawberry frangipane galette

An easy tart with vibrant pickled sour cherries mixed with sweet strawberries; a perfect foil for a rich and creamy almond frangipane. Thanks to the Roll-it ready-made Irish butter pastry, it’s visually stunning without being overly complicated.

Servings

4

Preparation Time

 20 mins

Cooking Time

 40 mins

Total Time

 60 mins

Course

 Dessert

Ingredients

• 1 sheet (approx. 375g) Roll It All Irish Butter Plain Shortcrust Pastry, or similar

• 100g ground almonds

• 100g butter, softened

• 100g caster sugar

• 1 medium free-range egg

• Splash of Amaretto

• 300g pickled sour cherries

• 150g Cherry Orchard Strawberries

• 2 tbsp caster sugar

• 1 tbsp plain flour

• 1/2 tsp cornflour

• 1 medium free-range egg, beaten (for egg wash)

• 1 tbsp demerara sugar (for sprinkling)

• Handful of flaked almonds (for scattering)

Method

1. Preheat your oven to 180°C. 

2. Unroll the chilled Roll It All Irish Butter Plain Shortcrust Pastry onto a sheet of baking paper. Leave the pastry on the paper for easy transfer later. Set aside. In a medium bowl, beat the softened butter and sugar together until light and creamy. Whisk in the ground almonds, followed by the egg and almond extract (or Amaretto). Beat until the mixture is smooth and well-combined. Set aside. 

3. In a separate bowl, toss the strawberries and pickled sour cherries with the caster sugar and cornflour. The cornflour will help thicken the juices released during baking. 

4. Spread the almond frangipane over the pastry, leaving a 5cm (2-inch) border around the edge. Arrange the sour cherry filling evenly on top of the frangipane. Gently fold the pastry border up and over the outer edge of the filling, creating a pleated effect. 

5. Carefully slide the galette (still on its baking paper) onto a baking tray. Brush the pastry border with the beaten egg wash and sprinkle generously with demerara sugar for a golden, crunchy finish. Bake for 35-40 minutes, or until pastry is golden and filling is bubbling.

6. Scatter flaked almonds and let the galette cool for at least 15 minutes before serving.

7. It is delicious served warm with a dollop of Irish Yogurts Clonakilty Half Fat Crème Fraîche

 

Ballyboley Dexter Beef Tallow grilled flatbread

Served with hazelnut pancetta bagna cauda and lemon and Thai basil whipped Ór Bán Lardo. Using Ballyboley Dexter Beef Tallow, grilling adds a smoky char, a versatile bread ideal mopping up delicious sauces or simply enjoying with a sprinkle of sea salt.

Servings

4

Preparation Time

 15 mins

Cooking Time

 15 mins

Total Time

 30 mins

Course

 Side

Ingredients

• 250g plain flour

• 1 tsp baking powder

• 1/2 tsp salt

• 100g Ballyboley Dexter Beef Tallow, solid and at room temperature, plus extra for brushing

• 120ml hot water

• Extra flour for dusting

• For the sauces:

• 8-10 cloves garlic, peeled and finely sliced

• 100g Gleghlanta Clarified Butter,

• 8-10 anchovy fillets in oil, drained

• 120ml double cream or single cream

• 100g Smoked North Cork Pancetta, diced

• 50g hazelnuts, toasted and roughly chopped

• 30g pine kernels, toasted

• 200g Ór Bán Lardo, cut into small cubes

• 50g Gleghlanta Clarified Butter, melted and cooled

• A small handful of fresh Thai basil leaves, finely chopped

• Zest and juice of 1/2 a lemon

• A pinch of white pepper

• Flaky sea salt

Method

1. In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the solid beef tallow and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs. This step ensures the fat is evenly distributed, leading to a tender flatbread.

2. Gradually pour the hot water into the flour-tallow mixture, stirring with a spoon until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and knead gently for two to three minutes until it is smooth and elastic. Do not overwork it.

3. Make the bagna cauda dip by melting the clarified butter and adding the finely sliced garlic and anchovy fillets to the saucepan. Cook very gently over a low heat for about 10-15 minutes, stirring occasionally. The garlic should be tender but not browned, and the anchovies should have completely dissolved into a paste.

4. Pour in the cream and bring to a gentle simmer. Continue cooking for a few minutes until the sauce has thickened slightly. Remove from the heat.

5. To make the whipped lardo, ensure the Ór Bán Lardo is at room temperature then place the cubed lardo in a food processor and blitz until it begins to break down into a fine paste. With the processor still running, slowly pour in the cooled, melted Gleghlanta Clarified Butter. Continue to process until the mixture is light, airy, and a creamy-white paste. Add the finely chopped Thai basil, lemon zest, a squeeze of lemon juice and a good pinch of white pepper and flaky sea salt. Pulse briefly to combine, being careful not to overmix and do not refrigerate. 

6. While the sauce is simmering, heat a dry frying pan over medium heat. Add the diced Smoked North Cork Pancetta and cook until crisp and golden. Remove with a slotted spoon and set aside. In the same pan, toast the hazelnuts and pine kernels for a few minutes until fragrant. Be careful not to let them burn.

7. Cover the dough with a clean tea towel and let it rest for 15 minutes. Divide the dough into six to eight equal-sized balls. On a lightly floured surface, roll each ball into a thin circle, about 15-20 cm (6-8 inches) in diameter. Heat your barbecue grill to a high temperature. Place a flatbread directly onto the hot grill grates. Cook for about 1 minute, or until bubbles start to form and the underside has visible char marks. Flip and cook for another 30-60 seconds on the other side. As soon as they come off the grill, you can brush them with a little extra melted tallow for added flavour.

8. To serve: Stack the cooked flatbreads and cover with a tea towel to keep them warm and pliable. Pour the bagna cauda dip into a small bowl and top with the pancetta mix. Serve immediately with the whipped lardo topped with a scatter of Thai basil.