Wine & Dine

Taste Explosion

Treat your senses to an explosion of taste with some healthy recipes from Ard Bia and Nimmos


Wild garlic, nettle and St Tola feta Bastilla with garlic yoghurt and harissa

Pastilla or Bastilla (pronounced “bastiyya”), is an elaborate meat pie traditionally made of squab (fledgling pigeons). As squabs are often hard to get, shredded chicken is more often used today; pastilla can also use fish as a filling. We make a vegetarian  version with foraged produce.

When picking nettles or wild garlic be very careful where it comes from, you especially want to avoid picking next to busy roads or where people walk dogs.


Bastilla (approx 6 main course portions)

250g picked nettles (wear thick gloves) and wild garlic

1 white onion, diced

100g flaked almonds, lightly toasted and dusted with icing sugar

200g St Tola feta, diced

2 eggs lightly beaten

5 sheets Filo pastry

Melted butter for brushing filo


In the bottom of a buttered 8” cake tin or tart case (spring form is easiest) lay the first sheet of filo, brush with butter and place the next sheet on top at a slight angle, repeat this process with the rest of the filo, buttering each sheet as you layer them up. So that once filled the overlapping corners will fold over to enclose the entire pie.,

Gently sweat the onions in some butter until translucent, add the well washed nettles and wild garlic and wilt over a gentle heat. Remove from the heat and add the feta. Season well and allow to cool.

Add the nettle and cheese mix into the bottom of the filo pie, then pour the beaten eggs on top of it and finally add the almonds sprinkled on the top. Fold over the edges of filo, buttering each layer as you go.

Bake for 10-15 minutes at 180 degrees or until golden brown. Take out of the oven and flip the bastilla out of the tin and bake again until the other side is golden brown also, approximately 15 minutes again.



Harissa is a Tunisian hot chilli sauce commonly eaten in North Africa whose main ingredients are Piri piri chili peppers, serrano pepper or other hot chillies and olive oil. It is a standard ingredient of North African cuisine.


5 red chillies, diced

2 fresh tomatoes

1 red onion

5 garlic cloves

2 tsp coriander seeds, toasted

2 tsp cumin seeds, toasted

2 tsp paprika

Lemon juice

½ tsp tomato puree

Donegal extra virgin rapeseed oil

Fresh coriander

Roughly chop all the vegetables and coat in oil. Roast in a hot oven until they begin to blacken.

Grind the roasted vegetables, spices and tomato puree together, adding more oil as it blends, if necessary. Once smooth, add lemon juice to taste and chopped coriander. Season well.


Garlic Yoghurt

250ml greek yoghurt

Juice of ½ lemon

Fresh coriander, chopped

2-3 pureed garlic cloves


Mix everything together. Season and add a small amount of extra virgin rapeseed oil.


Mezze Plate


Muhammara is a hot pepper dip originally from Aleppo, Syria. Muhammara is eaten as a dip with bread, as a spread for toast and as a sauce for kebabs, grilled meats and fish.


250g roasted red peppers

1 red chilli

50ml Donegal rapeseed oil

75g toasted walnuts

2 cloves garlic

25g dried breadcrumbs

20ml pomegranate molasses

1 tsp ground cumin

Juice of ½ lemon

Chopped fresh coriander

Place everything except the oil, into a food processor and blend whilst slowly adding the oil, the consistency should be like a hummus, so more  or less oil maybe needed.

White bean and feta hummus

200g cooked white beans

100g St Tola feta

1 tsp ground coriander

1 tsp ground cumin

Lemon juice to taste

20g Basil chopped.


Blend everything in a food proceesor, adding a small amount of rapeseed oil if needed. Season well.


Carrot and caraway Salad

2 grated organic carrots

1 tsp toasted caraway seeds

1 tbsp raspberry vinegar

Chopped coriander


Mix everything together and season well.



600g self raising flour

240ml water

1 egg

1 tbsp castor sugar

1 tsp salt

1 tbsp black onion seeds

2 tsp turmeric


Mix everything into a dough, then knead the dough for 5-10 minutes, until the surface of the becomes very smooth. Allow the dough to rest in the fridge for at least ½ an hour.

Using a small amount of oil, instead of flour, roll out tennis ball sized pieces of dough into flat breads about ½ a centimetre thick and cook in a dry frying pan, 3-4 minutes on each side over a medium heat.


Harissa spiced Lamb rump with black eyed bean taboulleh, carrot puree and organic rocket.


Lamb Rump (2 rumps will serve 3 people)

Clean the sinew and a small amount of fat from the bottom of the rump/chump. Slice into two or three thick slices and coat in harissa and a small amount of oil. Marinade for at least 6 minutes.

Black eyed bean taboulleh

350g Cooked black eyed beans (any variety of bean will suffice)

50ml raspberry vinegar

50ml Donegal extra virgin rapeseed oil

Tarragon, mint, dill, all chopped.

Pinch of cayenne

Juice of 1 lemon.

Mix everything together and season well.

Carrot Puree

6 grated and chopped carrots

1 tbsp cream cheese

Boil carrots until just soft and blend in a food processor with the cream cheese and season well.


Fry the lamb rump slices until well coloured on each side and put in a hot oven for 5 or 6 minutes for pink, 10 minutes or more for well done.

Serve with warm carrot puree, the bean salad, garlic yoghurt and some organic rocket leaves.


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