Crispy Carlow Rooster Smash with Wagyu Mince & Melted Coolattin Cheddar

A comforting, no-waste dish using leftover roasties, fridge veg, and Coppenagh House Farm Wagyu beef

Serves: 4–6

Ingredients:

• 500g Coppenagh House Farm Wagyu Mince
• 2 cups leftover Carlow Rooster potatoes, halved or roughly chopped
• 1 onion, diced
• 1 red pepper, diced
• A handful of cherry tomatoes or 2 regular tomatoes, chopped
• 2 cloves garlic, minced
• 1 ½ tsp Clo & Ali Sweet N Smokin' Rub
• 1 tsp Achill Island Sea Salt,
• 1 tbsp Burren Balsamic Vinegar
• A drizzle of Newgrange Gold Rapeseed Oil
• A handful of Coolattin Cheddar, grated
• 1 tsp Skillet and Spice Original Seasoning

Method:

Smash and Crisp the Roosters:

Heat a drizzle of Newgrange rapeseed oil in a wide frying pan.

Add the leftover Carlow Rooster potatoes, then flatten slightly with a spatula.

Let them crisp up until golden on both sides.

Just before removing from the pan, sprinkle over Skillet and Spice Original Seasoning. Set aside and keep warm.

Cook the Wagyu mince and vegetables:

In the same pan, sauté the onion, red pepper and garlic until soft and fragrant.

Add in the Coppenagh Wagyu mince, breaking it up as it browns.

Stir through the tomatoes, Clo and Ali rub, and Achill Island salt.

Once its nearly cooked, add in a tablespoon of Burren Balsamic Vinegar to deepen the flavour and add richness. Let it simmer for a few minutes.

Assemble and Serve:

Arrange the crispy Carlow Roosters on each plate

Pile on the balsamic-rich Wagyu mince.

Sprinkle the Coolattin Cheddar on top and let it melt gently into the dish.

Serve hot - a rusty hearty way to reduce food waste and celebrate Carlow produce.