Enjoy A “Girls Night In” With Tayto Craft And Belfast Cookery School

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Belfast Cookery School had the recent privledge of working alongside Tayto N.I. and Belfast Telegraph as we planned the perfect, “Girls Night In”, to celebrate the launch of Tayto’s new artisan crisp line, “Tayto Craft”

Our team drew up 3 simple recipes to make your night go off with a bang which we’ve included below. ┬áSend us your thoughts and pictures of your creations via our Facebook┬ápage, we’d love to hear from you!

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Norn Iron Cheddar & Smokey Bacon Ranch Dip

Servings: 6

Prep time: 15 mins



230g Cream Cheese

230g Sour Cream

2 Scallions sliced

10 Smoked Bacon Medallions (couped and finely chopped)

500g Good Mature Norn Iron Cheddar

1 crushed clove of Garlic

Ground Black Pepper



  1. Fold in cream cheese, sour cream and scallions
  2. Rest for 5 minutes, then fold in the grated cheddar, garlic, black pepper and half the bacon
  3. Sprinkle the remaining bacon on top to serve
  4. Enjoy with your favourite flavour of Tayto Craft crisps


Skinny Buffalo Chicken Bites

Prep time: 20 mins

Cook time:20 mins

Servings: 10



115g of reduced fat Cream Cheese

60g of reduced fat Blue Cheese

230g Hot Sauce

600g Cooked Shredded Chicken Breast

100g Reduced fat Cheddar Cheese

3 scallions

300g Panko Bread Crumbs

Pinch of Salt and Black Pepper

1 clove of minced Garlic



  1. In a mixing bowl combine cream cheese, blue cheese and tabasco
  2. Add the chicken, grated cheese and scallions
  3. Using a tablespoon measure out chicken nugget sized portions
  4. In a shallow dish combine the breadcrumbs with salt and pepper
  5. Roll each buffalo bite in the breadcrumb mixture
  6. Place on a baking tray with greaseproof paper and bake until golden brown
  7. Enjoy only 143 calories!


BBQ Chipotle Bean Salad

Total Prep time: 10-15 mins

Serving: 5-10



2 tins of Five bean mix

3 sticks of Celery

4 Scallions

3 Tbsp Chipotle BBQ Sauce

100g Corriander

Juice and Zest of two Limes

2 Baby Gem Lettuce

Pinch of Salt and Black Pepper



  1. Rinse the beans under cold water
  2. Add finely diced celery, sliced scallions, chipotle sauce, coriander, zest and freshly squeezed lime juice, pinch of salt and freshly ground black pepper
  3. Spoon into the washed baby gem lettuce leaves
  4. Enjoy!