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- odlums_ireland
- Lá fhéile Pádraig sona duit. ☘️
Cad é do oideas bácáil is fearr leat?
Cuir in iúl dúinn thíos.4hSee translation
Lá fhéile Pádraig sona duit. ☘️ @odlums_ireland
Best butter from the Emerald Isle. Look for the Shamrock!
When it comes to pure and creamy butter, look for the shamrock! We’re proud to be able to offer the best butter from the Emerald Isle for front and back of house https://www.pritchitts.com/sites/all/files/site/butter-is-better-infographic.pdf …
Odlums Fruity French Toast & Rowse Honey
Ingredients
4 Slices of Bread
2 Eggs (beaten)
4 Tablespoons Milk
1 Tablespoon Caster Sugar
Butter for frying
Topping
Rowse Honey
Punnet of Blueberries & Raspberries
50g/2oz Shamrock Walnuts (roughly chopped)
Method
- Beat the eggs, milk and sugar well in a bowl, then transfer to a large shallow dish (so you can easily dip in a slice of bread)
- Dip each side of bread in the batter and allow to soak for a few seconds.
- Heat a knob of butter in a pan over a medium heat. Fry both sides of the bread until golden brown.
- Put 2 slices of hot toast on a plate, cover with sliced banana, drizzle with maple syrup or honey and sprinkle with the walnuts.
- If serving a large number keep the toast warm in a preheated oven 130°C/250°F/Gas ½!
Note
The toast can be used for both sweet and savoury recipes! If savoury, omit the sugar and add a pinch of salt and pepper.
This is a great way to use up stale bread!!
Chef Nikita Pathakji wins through to cook for the banquet @greatbritishmenu. Congrats 👏 👏 👩🍳
https://www.instagram.com/reel/DVn8LHrDFWO/?igsh=dGE1bm1nMWdjb3hs
and
- The final newcomer to this region is Derby born @chefnikita.p who runs fine dining supper clubs from her family home. She’s no stranger to a competition though! Tune in Tuesday 7pm @bbctwo and @bbciplayer to see her cook! #greatbritishmenu2d
- Fabulous news Nikita – we really enjoyed interviewing you – look out for our @greatbritishmenu interview coming soon4 likesReply
Ballymaloe Irish Stew ☘️🇮🇪 @BallymaloeHouse Hotel Co.Cork
INGREDIENTS
- Approximately 1200 grams of Gigot Chops
- 4 medium onions
- 4 medium carrots
- teasp butter
- Salt and Pepper
- 2 ½ cups stock (lamb, veg or chicken)
- 4 potatoes (floury)
- 1 tablesp Roux
- Some fresh Parsley and Chives, chopped
METHOD
Shred some fat off the Gigot or Rack chops and render it down in the bottom of a heavy casserole pot. Peel onions, carrots and potatoes. Trim off any excess fat from the chops. Do not remove bones. Cut carrots and onions into quarters. Toss meat in the rendered fat until browned then remove. Do the same with the carrots and onions, then add back in the meat.
Add stock if you have it or water will do. Season nicely with salt and pepper remembering that it will reduce.Allow to simmer for half an hour with the lid on, then add potatoes on top. Cover and simmer gently for another 1 and half hours approximately on a gentle heat or in a moderate oven until meat is cooked.
Then pour off the cooking liquid. Degrease and reheat in another saucepan. Very slightly thicken the liquid with roux. Check seasoning. Then swirl in butter, chives, parsley and pour back into stew.
Come and savour culinary delights at Ballymaloe House Hotel in person, and experience how we prepare this recipe firsthand.
Irish Stew Hot Pot @KerrygoldIRL #stpatricksday 😋 💚 🇮🇪
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What are your favourite traditional Irish recipes? And will you be cooking any for St. Patricks Day? Irish stew is always a firm favourite for us 
https://kerrygold.com/ie/recipes/irish-stew-hot-pot/
Classic Anna Haugh. She helps Peter learn to cook a winter warming beef and tomato stew..@BBCMorningLive
Chef Nikita Pathakji wins through to cook for the banquet @greatbritishmenu. Congrats 👏 👏 👩🍳
https://www.instagram.com/reel/DVn8LHrDFWO/?igsh=dGE1bm1nMWdjb3hs
and
- The final newcomer to this region is Derby born @chefnikita.p who runs fine dining supper clubs from her family home. She’s no stranger to a competition though! Tune in Tuesday 7pm @bbctwo and @bbciplayer to see her cook! #greatbritishmenu2d
- Fabulous news Nikita – we really enjoyed interviewing you – look out for our @greatbritishmenu interview coming soon4 likesReply
“I wasn’t going to eat it. I was just going to taste it!”#winniethepooh #honey
Haughton Honey Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL
Ingredients
- 200g plain flour
- 100g light brown sugar
- 1/4 tsp salt
- 150g porridge oats
- 200g chilled Kerrygold® Unsalted Irish Butter 227g
- 200g raspberry jam
- 200g fresh raspberries
Directions
- Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
- Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
- Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
- Once cooked, allow to cool before cutting into squares.
- Enjoy!
