Blog

Thai Green Chicken Curry

As per demo at Wardens with Chef Dennis McCarroll Ingredients – green curry paste: 1 stalk lemongrass, thinly sliced 1 tbsp lime juice 1 tsp whole peppercorn 1 tsp coriander seed ½ tsp cumin seed 6 green chilli, trimmed & halved 4 garlic clove, peeled 5 shallot (use Thai if possible) 3cm piece ginger, peeled…

Continue Reading »

Catering Menu

Here at Corries, we are very excited to announce the recent launch of our Catering Menu. This menu is perfect for any Party night or Family get together serving up a range of Pies, Bakes & Platters and Party foods. Let us cater for your Dinner parties, Business lunches or simply just to take a night…

Continue Reading »

Balsamic Reduction

Our own punchy balsamic reduction with a thicker fuller flavour.   Use as you would a traditional balsamic vinegar. Drizzle over an avocado, mozzarella and tomato salad with basil leaves. Try it in sauces, soups, casseroles and stews to perk up the flavour – just add a teaspoon or so Flavour chicken, steak, fish or…

Continue Reading »

Strawberry and Mint White Wine Vinegar

The taste of summer all year round! Juicy strawberries are paired with fresh garden mint to bring a taste sensation.   The perfect accompaniment to a glass of chilled sparkling wine or prosecco. For a non-alcoholic cocktail add it to sparkling water, and drop in half a strawberry and a mint leaf. A delicious stand-alone…

Continue Reading »

Blueberry

The first of our balsamics, juicy blueberries are steeped in balsamic vinegar resulting in a refreshing balsamic with a honeyed edge to the fruity flavour.   Add to sticky tomatoes on bruschetta with some boursin and parma ham. A great ‘dipping’ balsamic either for warm crusty bread, or for fruit. Mix with some olive oil…

Continue Reading »

Rhubarb and Ginger

Rhubarb gathered from local farms is infused with fresh chopped ginger producing a classic flavour with a hearty kick!   A wonderful dressing for a griddled pear and blue cheese salad. Marinade some venison (or lamb) in this flavour with some garlic and rosemary. Pour into a beef casserole for a gentle kick! Drizzle into…

Continue Reading »

Blackberry and Thyme

A versatile, savoury syrup, pairing succulent blackberries with fragrant thyme picked from the garden, this delicious balsamic yields a rich velvety finish to enhance casseroles, grilled meats, sauces and salads.    A delicious salad dressing – mix with a  good quality extra virgin olive oil or on its own. Drizzle over a grilled Halloumi, beetroot…

Continue Reading »

Armagh Bramley Apple

Armagh Bramley Apples create this Balsamic infusion. The rounded acidity of the apples coupled with the sweet Balsamic make this a winning combination.   Excellent as a salad dressing on its own, mix with olive oil or Rosemary and Garlic Broighter Gold Rapeseed oil. Sprinkle over a salad Nicoise. Delicious with any pork dish –…

Continue Reading »

Sirloin Stir Fry

The Cooking time for this recipe is very short, so prepare all the ingredients before starting to cook. Serves 4 340 g sirloin steak, trimmed and cut into 5mm strips 1 teaspoon caster sugar ¼ teaspoon ground coriander ¼ ground cumin 2 tablespoons dark soy sauce 150g baby sweetcorn 100g mangetout 2 tablespoons groundnut oil…

Continue Reading »

Roast Chicken

Serves 4 1 x 1.35kg roasting chicken 15g butter, softened For the stuffing 30g butter 1 Onion, finely chopped 50g fresh white breadcrumbs 1 small cooking apple, grated 2 teaspoons chopped fresh herbs Grated zest of ½ a lemon ½ egg, beaten Salt and freshly ground black pepper To Garnish 4 chipolata sausages 4 rashers…

Continue Reading »