Super summer match day recipes

As a proud sponsor of the FAI and IRFU, we'll be backing the boys and girls in green this summer! Whether you're gathering with friends or hosting a garden watch party, these sweet and savoury recipes are perfect for sharing. Get ready to bring the flavour and fuel the celebrations with these match day crowd-pleasers!

Slow-cooked pork subs

Serves 8

Smoky, tender and bursting with flavour, these pulled pork match day subs are ideal for sunshine season. Pair with a refreshing ice-cold drink for a winning combination… 

For the pulled pork
1.5-2kg pork shoulder, trimmed
1 brown onion, peeled and finely chopped
500g tomato passata
3 tbsp tomato purée
3 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp garlic powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chilli flakes
Salt & cracked black pepper, to season

For the crunchy slaw
¼ red cabbage
1 carrot, peeled and grated
4 tbsp good mayonnaise or natural yoghurt
Fresh parsley, chopped
Sesame seeds, optional

To serve
8 brioche burger buns
Hot sauce, optional

1. To make the pulled pork, add the pork shoulder to the slow cooker and season well with salt and pepper. Add the onion.
2. Add all the other pulled pork ingredients to a jug and stir to combine. Pour this over the pulled pork in the slow cooker. Place the lid on and cook on low for 8-10 hours, until very tender. The meat should pull apart easily.
3. While the pork is cooking, you can prepare the slaw. To make the slaw, first cut the woody core from the cabbage quarter and shred or slice it as finely as you can (use the grater attachment on your food processor or a mandolin if you have one).
4. Squeeze out any excess liquid from the cabbage, then tip into a large bowl along with the grated carrot and sliced apple. Add the mayonnaise and sesame seeds and toss together. Set aside.
5. Once the pork is cooked, remove the shoulder from the slow cooker, placing it on a board or plate. Shred the meat using two forks. Return shredded pork to the slow cooker, and stir to combine with juice.
6. To assemble, toast your buns in a skillet over a medium heat, under the grill or simply in a toaster.
7. Add the pulled pork to the bottom bun, top with the slaw and add the bun lid. For extra heat, add a dash of hot sauce to the top bun.

Top tips from our test kitchen!

• If you want the pork to be ready sooner, cook it on high for 5-6 hours instead.
• The pulled pork can last in an airtight container in the fridge for up to three days, meaning you can make this ahead and reheat on match day.
• The slaw can also be kept in an airtight container for up to two days, meaning all components of this dish can be prepared in advance.
• Leftover slaw makes a great side for toasted sandwiches, barbecue plates, or it can simply be enjoyed on its own.

Easy pinwheels

Serves 8

Savoury, delicious, and perfect for sharing, these flaky pinwheels are a breeze to make and guaranteed to disappear fast. Ideal for passing around while the action heats up!

1 320g sheet of shop-bought puff pastry
200g cheddar cheese, grated
100g cooked ham, roughly chopped
5 tbsp relish
Salt & cracked black pepper, to season

1. Line a baking tray with parchment paper and preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
2. Roll out the sheet of puff pastry.
3. Spread the relish out over the pastry. Scatter the ham over the relish, followed by the cheese.
4. Roll up the dough from one of the long ends, then slice into roughly eight rounds.
5. Place the rounds onto the baking tray, season with salt and pepper, and bake for 15-18 minutes until puffed and golden.
6. Serve with extra relish for dipping.

Top tips from our test kitchen!

• Mix and match fillings as you please. We’ve used cheddar cheese, but you could also use brie or mozzarella. We’ve also added relish, but you could use pesto, your favourite chutney or jam. The cooked ham can also be swapped for any cooked meat; chicken, chorizo etc.
• If you’re using frozen shop-bought pastry, make sure to defrost it overnight before preparing the pinwheels.

Dubai-inspired chocolate bites

Makes 16-18

Indulgent and right on trend—these Dubai-inspired chocolate bites combine creamy white chocolate and crunchy pistachios, layered with delicate, crisp filo pastry for an irresistible half-time treat.

For the pastry
270g filo pastry
2 tbsp butter, melted

For the filling
95g butter
180g white chocolate
1 tsp coconut oil
150g pistachio butter/cream
Pinch of salt

To coat
400g white chocolate, melted
Pistachios, shelled and roughly chopped
Sea salt, optional

1. Chop the filo pastry into small pieces with scissors.
2. On a frying pan, dry fry the filo pastry on a medium heat until slightly golden brown and crispy. Make sure to flip and stir often so the pastry doesn't burn. You may need to do this in batches, depending on the size of your pan.
3. Once the filo pastry is ready, remove from the heat and set aside to cool.
4. To make the filling, add the butter, coconut oil and white chocolate to a heatproof bowl. Sit the bowl over a pot of boiling water over a medium heat and stir to melt the ingredients. Once melted, remove from the heat. Add the pistachio butter/cream and a pinch of salt and stir to combine.
5. Crush the filo pastry into the filling mix and stir again to combine.
6. Line a baking tray with parchment.
7. Roll the filling into balls and add these to the tray. Sit the tray in the freezer for at least an hour to set.
8. Dip the balls in the melted white chocolate to coat. Place them back on the lined baking tray to set and to decorate, sprinkle the bites with chopped pistachios before the chocolate hardens. Add a little extra salt here if you like a sweet and salty bite.

These summer sharers are sure to impress at any gathering! For more seasonal recipes that pack a punch, check out our other recipes on our blog. 

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