SculleryMade

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SculleryMade

SculleryMade produces artisan goods including Black Puddin' using quality, local ingredients. Recipes available on our blog, using local produce we love.

06/01/2025

Kicking off 2025 diving into a new cookbook (thanks Santa!) by the inimitable and her debut “album” - with such unique style, expression and flavour this book is a beaut.

Tonight to use up the last sage leaves in the scullery after Xmas we tried the slow cooker chicken noodle recipe, full of flavour and very hands-off.

And because I’m a bold child, and never follow a recipe word for word, I added some shiitake mushrooms and a soy-marinated sticky egg. Comfort!

The book has a lovely collection of comfort dishes, brunch dishes, beige dishes and even a Muffaletta recipe. So considered!!

Do people still hashtag on this thing?!

13/11/2024

🔥 Pud Lovers 🔥

This one’s for You!

We’ve been getting nostalgic for all the moments you’ve shared with us - from your first bite, to moments and unforgettable meals with friends and family 🖤

Tell us, what was it that made our black puddin’ a favourite for you? Was it the taste, a particular dish, or maybe the memories made sharing it? Drop your story below 👇 - we’d love to hear from you!

Who knows… there might be more to come. 😉

21/01/2024

Before was born, I spent many happy years in Oz. The last Christmas before I moved home to Ireland I visited and it left a big imprint on my taste buds. Revisiting the island for a family wedding this Christmas did not disappoint 💫 Seeing thriving, enjoying some freshly shucked oysters with fizzy wine right next to the sea was one of many highlights. We got to enjoy a few magical meals by the fabulous team. Land and sea shone in every flavourful dish. And we followed their recommendation to check out where they’re innovating cheese and drinks with a playful, experimental flair. Tazzy produce is special but the creativity around Bruny is something to behold! Here’s hoping we’ll be back again!

26/11/2023

A perfect recipe for a good weekend: salty sea air, friends, family & furry pals and time in the kitchen with superb local produce.

So thrilled to catch up with Jonathan & Lois this week. We cooked one of their award winning free range bronze turkeys for a Thanksgiving feast. We tried a new recipe from separating the turkey into a juicy turchetta and confit legs cooked with aromatic herbs. Any excuse to fire up the Kettle and cook with the self-basting rotisserie. We lightly smoked the turchetta with hickory wood - a sweet, comforting, hearty flavour.

Loved ‘s approach for a couple of reasons; the cooking time is just a fraction of what a whole bird would be, and the turchetta was deliciously juicy & succulent in our leftover sandwiches.

Instead of a traditional honey glazed ham, we paired the turkey with sumptuous sugar-pitt bacon from , cooked slowly, offset from the embers of charcoal. This was a no-fuss, supreme pairing for a beautiful turkey dinner with all the trimmings.

Really appreciate quality time with some of our best pals and it’s a pleasure to serve up the best local produce in their treasured company 💫💛

PS, Santa I’ve done nothing but misbehave this year, hoping for some of your finest (char)coal! 🔥

Address

Belfast

Telephone

+4474 8224 2718

Website

http://scullery-made.com/

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