Jammy ideas for Pancake Tuesday!

Why not try something a little more adventurous than the tried and tested lemon with butter and sugar this Pancake Tuesday? Folláin, who have been producing fresh fruit Jams, Marmalades, Relishes, Salsas and Chutneys for nearly thirty years in West Cork, are encouraging budding gourmands to get creative for the national day of feasting on 4th March.

So who are the people behind this food business?


Mairin and Peadar O’Lionaird have always shared a love for sweet things. When Mairin met Eithne Ui Shiadhail in the honey business in the early 80s, it turned out they both loved cooking and had a shared passion for preserving traditions. What better way to preserve tradition than to make a traditional preserve? Using Eithne’s grandmother’s recipe, they whipped up their first batch of Grapefruit Marmalade in Peadar and Mairin’s West Cork kitchen and brought it to the market in 1983. It wasn’t long before Peadar was roped into the production line and the trio became the core Folláin team.

Folláin is celebrating the art of creative combinations, so this Pancake Tuesday you can surprise the kids, your housemates, or that someone special with something a little different, and very tasty!

As with all great culinary creations, you need a great base. My failsafe recipe is from Delia Smith’s book, and requires no resting of the batter. Dead simple!

For a simple treat, add Folláin No Added Sugar Strawberry jam, roll & serve!

The more adventurous among you might want to try some of the following;

  • Toast some Chopped Walnuts on a flat tray under the grill. Combine some fresh Vanilla Seeds with a dollop of Natural Yogurt. Add a spoon of the now vanilla infused yogurt to the freshly cooked pancake, and top with a dollop of Folláin No Added Sugar Jam, finish with a  sprinkle of toasted chopped walnuts.
  • Add a spoon of Folláin No Added Sugar Orange Marmalade to your pancake, and combine with a serving of sour cream for a surprising zingy flavour!
  • Core and coarsely chop an apple. Drizzle split hazelnuts with Blossom Honey, and roast on a tray in a hot oven for 20 minutes. Mix hazelnuts with apple pieces and Folláin No Added Sugar Blackcurrant  Jam, or Folláin Extra Fruit Blackberry, spoon the mixture into a freshly baked pancake, and serve with a dollop of natural yoghurt (or crème anglaise for a decadent desert treat!).
  • Grill slices of fresh mango on a griddle pan until the skin is slightly charred. Toast flaked almonds on a high heat on the frying pan until golden brown. Spread Folláin No Added Sugar Raspberry Jam onto one side of a freshly cooked pancake. Add the charred mango, toasted almonds, and a spoon of ricotta cream cheese; serve with sprigs of fresh mint.
  • For a savoury treat, fry some spring onions and mushrooms for 2-3 minutes to soften, add some spinach leaves, stir until the leaves wilt and all the excess liquid has evaporated.  Remove from the heat and stir in some cooked ham. Spoon a little ricotta and Folláin No Added Sugar Irish Tomato Relish on a pancake, top with some of the mushroom and spinach mixture. Roll the pancake up, sprinkle with Parmesan and bake in the oven for 15 minutes in a lightly oiled oven proof dish until thoroughly heated and lightly browned. (for extra fire, use No Added Sugar Folláin Flame Grilled Pepper relish).

Folláin features three different ranges, including; Folláin Extra Fruit Traditional Irish Preserves, Folláin No Added Sugar Preserves and Folláin No Added Sugar or Salt Relishes. The ranges are available from leading supermarkets and independent retailers nationwide, log onto Follain.ie for more information.

Folláin products contain no artificial ingredients, no colourings, no flavourings, no preservatives, no additives and no GM ingredients. They are also fat free, gluten free and suitable for vegetarians. The fruit is meticulously hand prepared and cooked in kitchen style conditions but with the highest level of quality control assured each step of the way.

For more information on the full range of Folláin products and to get some great recipe ideas, log onto www.follain.ie, or like the Facebook.com/FollainIrishPreserves or follow the conversation on @FollainJams.


The best turkey stuffing ever!

This years turkey stuffing recipe was modified, against a chorus of concern about tampering with perfection I might add! Most of the worry was from me as I knew I would have to answer for it if it failed.

I’m very pleased to report that it was fabulous! And here it is, rough amounts only as its done on the fly….to taste…

Fry off a large onion, remove to a plate;
fry the best Sausage meat you can get (I used Supervalu Supreme) until fully cooked, chopping it up as it cooks;

The new ingredient this year is that I chopped up a half a chubb of Kelly’s of Newport White Pudding with Cranberry and added it to the meat mixture while it fried…..

Add it all to the onion and leave to one side;

Put a good lump of butter into to the (cleaned) pan now and a bag of breadcrumbs, with a big handful of fresh parsley, sage and thyme.

Once cooked add back in everything together, season well and place on an oven proof dish with lid on.

Before placing into the oven beside your turkey, pour over about 200ml chicken stock to keep it moist. Roast for about 45 minutes.

Yum yum yum!!!!