Category: Food

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Salmon Teriyaki Bowl with Broccoli and Avocado 🥑 @dunnesstores

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  • Healthy ✅ Tasty ✅ Affordable ✅ Try this tasty Salmon Teriyaki Bowl using ingredients from our own label range 😋

    Ingredients:
    1 tbsp sunflower or olive oil
    2 salmon fillets
    100ml teriyaki sauce
    200g broccoli, cut into florets
    1 avocado, sliced

    To serve:
    Basmati rice, cooked
    1 red chilli, sliced (optional)
    1 spring onion, sliced (optional)

    Method
    Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil.
    Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat.
    Meanwhile, steam or boil the broccoli until al dente.
    Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
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Berry Rippled Ice Cream @kevindundon @thecookeryschoolatdunbrodyhouse


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The Cookery School at Dunbrody House




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berry rippled Ice cream
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check out the recipe http://www.kevindundon.com
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#kevindundon #kevindundon #kevindundonrecipe #kevindundondaily #recipeoftheday #2pmlive #ireland🇮🇪 #irish #irishchefs🍀 #dunbrodyhouse #wexford #wexfordireland #yummy #tastyfood #foodie #picoftheday #icecream #easiestrecipeever #berry #berries #berriesandcream #summer #bankholidayweekend
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Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA #ballymaloe

video-broccoli

I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen

Ingredients:
  • THE SOUP:
  • 2 tbsp Kerrygold Salted Butter
  • 2 potatoes, peeled and finely chopped
  • 1 large onion, peeled and chopped
  • Salt and freshly ground black pepper
  • 1 head of broccoli, with stalk
  • 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
  • 3/4 cup heavy cream
  • THE DUBLINER TOASTS:
  • 8 slices good-quality white bread
  • 3 oz Dubliner Cheese, finely grated
Directions:

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.  Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.

 http://kerrygoldusa.com/recipes/broccoli-soup-with-dubliner-toasts/
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Grilled Peaches with Cashel Blue Cheese @KerrygoldUSA

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Farmhouse Irish blue cheese made with grass-fed cow’s milk makes the perfect pairing for fresh grilled peaches. As an appetizer or a gourmet snack, they make for a sweet, creamy treat perfect for outdoor grilling. They can also be made on the stovetop using a grill pan for a year-round taste of Irish summer.

Prep:  5 minutes
Cook:  4 minutes
Serves:  4

Ingredients:
Directions:

Heat a gas or charcoal grill. Cut peaches in half and remove pits. With a melon baller, scoop out a little flesh to enlarge the cavity where the pit was removed. Brush peaches lightly with olive oil on both sides. Place peaches on grill, cut side down. Grill about 2 minutes or until grill marks form. Turn over and grill for 2 minutes more. Place peaches on a serving platter, cut side up. Fill holes where pit was removed with Kerrygold Cashel Blue Farmhouse Cheese and drizzle peaches with honey. Serve warm.

http://kerrygoldusa.com/recipes/grilled-peaches-with-cashel-blue-cheese/

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Avonmore Raspberry, Cream and Custard Trifles

avon-xmas-trifles-61216

Ingredients

  • 1 x 135g packet rasberry jelly
  • 100g raspberries
  • 200g Avonmore Fresh Custard
  • 180g Madeira cake, cut into small cubes
  • 200ml Avonmore Fresh Whipped Cream

To decorate:

  • flaked almonds
  • Edible gold glitter

Directions

  1. Make the jelly according to the packet instructions and allow to cool slightly.
  2. Divide the raspberries between six decorative glasses and pour over the unset jelly until each glass is about one-third of the way full. Allow to cool slightly, then place in the fridge to set completely for 5-6 hours.
  3. Spoon a layer of custard over the jellies and add a layer of Madeira cake.
  4. Dollop the Avonmore Freshly Whipped Cream over the custard and smooth with a butter knife.
  5. Sprinkle with flaked almonds and edible gold glitter and refrigerate until ready to serve.
    
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http://cookwithavonmore.ie/recipe/mini-raspberry-cream-custard-trifles/
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Fresh Scallop Tartlets – Kevin Dundon @cookwithavonmore

avon scallop tartlets 25516

The delicate flavour of the scallops and the crisp pastry are a lovely combination

Ingredients

  • 2 x sheets of puff pastry, each about
  • 30 x 20cm (12 x 8 inches)
  • Egg wash, made with 1 egg, beaten with 1 tsp milk
  • 8 fresh scallops
  • 4 tbsp extra virgin olive oil, plus extra for greasing
  • 1 tsp finely shredded tarragon leaves
  • 1 tbsp sea salt
  • 1 tbsp ground black pepper

To serve

  • 200g (7oz) lamb’s lettuce (mache) or baby leaves or greens
  • Juice of 1 lemon
  • Lemon wedges

Directions

  1. Preheat the oven to 190oC/375oF/gas mark 5. Grease a baking sheet.
  2. Roll out the puff pastry and, using a 10cm (4-inch) diameter biscuit (cookie) cutter, cut out four large circles. Place them on the prepared sheet and brush with the egg wash.
  3. Slice the scallops into discs that are about 1cm (. inch) thick. Place them on the pastry circles so that they are slightly overlapping, drizzle with a little of the olive oil, sprinkle with tarragon and season with salt and black pepper.
  4. Bake for 12–15 minutes or until the pastry is golden brown and the scallops are just cooked. Remove from the oven, drizzle with some more olive oil and serve immediately with lemon-dressed lamb’s lettuce and lemon wedges.
    http://cookwithavonmore.ie/recipe/dunmore-east-fresh-scallop-tartlets-by-kevin-dundon/
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Kevin Dundon’s chicken fajitas: @rte Today

Updated / Tuesday, 24 Mar 2026 18:36

Kevin Dundon's chicken fajitas
Kevin Dundon’s chicken fajitas: Today

Kevin Dundon

By Kevin Dundon

Celebrity Chef

More from
Today

Ingredients

Serves 4

  • 1 tbsp. smoked paprika
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tbsp. dried oregano
  • ½ tsp. chilli powder
  • 1 tbsp. oil
  • 400g chicken filet, sliced
  • 1 red onion, diced
  • 1 green chilli or jalapeno pepper, chopped
  • 1 red pepper, sliced
  • 2 garlic cloves, chopped
  • 2 tbsp. lime juice zest

To serve

  • 2-4 soft tortillas, warmed
  • 4 tbsp sour cream
  • 2-4 tbsp guacamole
  • 2 large tomatoes, diced
  • 50g grated cheese
  • 3 tbsp. fresh coriander, chopped
  • Salt and pepper

Method

1. First, prepare the spice mix. In a small bowl, combine the smoked paprika, ground coriander,
2. ground cumin, dried oregano, salt and chilli powder. Stir and set aside.
3. Preheat a large sauté pan over medium heat. Add a drizzle of oil and add the chicken pieces and sprinkle with the spice mix. Cook stirring for 4-6 minutes, depending on the size of the dices.
4. Then, add the peppers, chilli, onions, and garlic. Continue to sauté for 2-3 minutes until just cooked through and the vegetables are just softened.
5. Remove from the heat, drizzle over the lime and check the seasoning for spices, salt and pepper.
6. Serve in warm tortillas with a spoonful of sour cream, and guacamole on the tortilla, some diced tomato, grated cheese and fresh coriander leaves. Enjoying while hot.

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Flahavan’s delish oats with blackberries, blackcurrants, gooseberries, raspberries, strawberries and apples


flahavans
Did you know that blackberries, blackcurrants, gooseberries, raspberries, strawberries and apples are all in season in Ireland in June? 🍓🍏 And we all know that nothing tastes better with porridge than fresh in-season fruit, sourced locally whenever possible! So if you’re looking for a healthy and tasty twist to your breakfast this morning, why not top your creamy oats with some of these delicious fruits for added goodness 🍓🍓 #FlahavansOats #JumpIntoJune