Fleming’s Famous Lough Bawn Hotel, Killeshandra, Co.Cavan
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Kilbeggan Organic Porridge Oats š š, dollop of Dunnes stores authentic Greek Yogurt, drizzle Killucan Irish Honey, banana, blackberries, blueberries š« š®šŖ @thepewtercafe
Dizzling Oats – Real š Energy – Altogether Natural Nourishment…
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Irish Scones with Kerrygold Butter and Jam
This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ĀŗF (200ĀŗC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.
Ingredients:
- 2 2/3 cups (1lb) plain flour, extra for dusting
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 1 tsp caster sugar
- 2 tbsp (1oz) Kerrygold Salted Butter, chilled and diced
- 1 cup (8fl oz) buttermilk
- 1 large egg, beaten
- Kerrygold butter curls and strawberry jam, to serve
Directions:
Preheat the oven to 425Ā°F (220Ā°C), Gas mark 7. Sift the flour into a bowl with the salt and bicarbonate of soda. Stir in the sugar and then, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
Make a well in the center and pour in the buttermilk and beaten egg. Using a tablespoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Lightly flour the work surface. Turn the dough out onto it and pat into a circle about 1in (2.5cm) thick. Cut into triangles with a sharp knife or stamp out 2in (5cm) rounds with a cutter.
Arrange the scones on a non-stick baking sheet and bake for 15 minutes until well risen and golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve with the butter curls and jam.
Cheddar variety
Mix Ā¼ cup (1oz) (25g) of Kerrygold grated Aged Cheddar in with the buttermilk. Brush the finished scones with melted Kerrygold butter and sprinkle with another Ā¾ cup (3oz) (75g) grated Kerrygold Aged Cheddar before baking. Mix 1 teaspoon wholegrain mustard into 2 tbsp (1oz) (25g) of butter and use to spread on the split baked scones before topping with sliced cooked ham or tomatoes to serve.
Fruit variety
Add Ā½ cup (2oz) (50g) of sultanas or raisins or dried pitted cherries when stirring the sugar into the dry ingredients, then finish as described above.
http://kerrygoldusa.com/recipes/irish-scones-with-butter-and-jam
Neven Maguire’s Brown Scones are full of roughage and great for breakfast
Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.
Ingredients
- Rapeseed or sunflower oil, for greasing
- 225g (8oz) self-raising flour, plus extra for dusting
- 225g (8oz) coarse wholemeal flour
- Ā½ tsp baking soda
- Ā½ tsp salt
- 50g (2oz) wheat bran
- 25g (1oz) butter, diced and at room temperature
- 1 tsp light muscovado sugar
- 300ml (Ā½ pint) buttermilk, plus a little extra if necessary
Method
- Preheat the oven to 220Ā°C (425Ā°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
- Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
- Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
- On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2Ā½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
- Serve with butter or lightly whipped cream and strawberry jam.
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Odlums Gluten Free Goats Cheese, Red Pepper & Pine Nut Pizza – Catherine’s weekly recipe
Ingredients
175g/6oz Odlums Gluten Free White Bread Mix
150ml/Ā¼pt Water
1 Teaspoon Vegetable Oil
Filling
400g Tin Roma Chopped Tomatoes
125g/4oz Goats Cheese, crumbled
1 Red Pepper, diced
50g/2oz Shamrock Pine Nuts
Method
1. Preheat oven to 200Ā°C/400Ā°F/Gas 6. Grease a 25cms-28cms/ 9ā-10ā pizza tin.
2. Put the bread mix into a mixing bowl, add the water and oil and mix to a batter.
3. Transfer to the prepared tin and spread out evenly.
4. Bake for 10 mins in the preheated oven.
5. Remove from oven and spread over the chopped tomatoes, cheese and diced peppers.
6. Return to oven for a further 10 mins until cheese is melted.
7. Finally sprinkle Pine Nuts on top and return for 2-5 mins.
8. Serve hot with a green salad.
Setanta Potatoes with Basil and Dairygold
If Roosters always rule at your dinner table, why not give Setantas a go? Named after the young CĆŗ Chulainn, these floury new season potatoes have Rooster lineage ā and speaking of Irish legends, theyāre only fabulous with a dollop of Dairygold! If Setantas arenāt in season, Home Guards are just as good.
Ingredients
- 1 large Setanta potato
- 1 tbsp / 15g Dairygold
- Cracked black pepper
- Sea salt
- Sprinkle of fresh basil (optional)
Instructions
Boil or steam a large Setanta potato until light and fluffy (this should take about 20 minutes).
While youāre waiting for the potato to cook, if any of the family want to know who the original Setanta was, nowās a good time to tell them. You canāt beat a good Irish myth.
Add a pinch of salt, a dash of cracked black pepper and (of course) a dollop of Dairygold.
If you have some to hand, add a little extra depth by topping with a sprinkle of fresh basil. This will really bring out the potatoās natural flavour.
Other recipes you might like
– See more at: http://www.yourdairygold.ie/food-made-better/setanta-potatoes-with-basil-dairygold.aspx#sthash.EgeAahLr.dpuf
Braised Red Cabbage
Serves:Ā 4-6
The easiest way to cut the red cabbage and onions is on a Japanese mandoline but of course you can do it with a sharp knife if you donāt have one or a food processor works well too. This would be delicious as a side order or serve with baked jacket potatoes with a dollop of soured cream and chives for a light supper.
Ingredients:
- 4 tbsp (2oz) Kerrygold Salted Butter
- 1 small head red cabbage, finely shredded (core discarded)
- 2 red onions, thinly sliced
- 2 cooking apples, peeled, cored and grated
- 2 cups (18fl oz) pomegranate or cranberry juice
- 2 tbsp balsamic vinegar
- 4 tbsp light brown sugar
- Ā½ tsp ground cinnamon
- Ā½ tsp mixed spice
- good pinch of ground cloves
- salt and freshly ground black pepper
Directions:
Heat a very large heavy-based pan. Add the butter and once it has melted, tip in the red cabbage and onions. SautƩ over a medium to high heat for about 10 minutes until just beginning to soften.
Stir the apple into the cabbage mixture and then add the pomegranate or cranberry juice, balsamic vinegar, sugar and spices. Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 1 hour over a low heat, stirring every 20 minutes until the cabbage is meltingly tender. Transfer to a warmed dish and serve at once.
Foodaware 