Festival Recipe
Im agus cnó coill
Recipe by Seáneen Sullivan
Ingredients
- 100g unsalted Irish butter
- 2 tbsp Highbank Orchard apple juice
- 1 tbsp Highbank Orchard cider vinegar
- Fine Sea Salt
- 50g toasted hazelnuts roughly chopped
Method
Place the butter in a heavy-bottomed saucepan and allow it to melt over low heat.
It will splutter as the water content evaporates. The butter will start to caramelise and turn a darker colour and will start to smell like hazelnuts. Remove from heat, allow to cool slightly. In the meantime, add the apple juice and cider vinegar to a small pot and reduce by half.
Remove from heat and stir the apple cider vinegar reduction, salt and hazelnuts into the butter. Add sea salt to taste.
