Category: recipes

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Bruschetta Pizza with Irish Cheese @KerrygoldUSA

bruschetta_pizza_with_kerrygold_dubliner_cheese

The Tuscan flavors of warm bruschetta topped with bubbling Irish cheese – truly a taste to behold. This pizza is a wonderful oven-baked twist on the traditional appetizer, making a perfect shared starter or a meal of its own.

Prep:  20 minutes
Cook:  12 to 15 minutes
Serves:  6 main dishes or 12 appetizer servings

Ingredients:
  • 2 cups seeded, diced fresh tomato
  • 2 tablespoons snipped fresh basil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons minced fresh garlic
  • 1 pound pizza dough
  • Flour
  • 1 (7-oz.) package Kerrygold Dubliner Cheese, shredded
  • 3 tablespoons shredded Kerrygold Reserve Cheddar Cheese
Directions:

Preheat oven to 450°F and line 2 large baking sheets with parchment paper. In a small bowl, stir together tomato, basil, olive oil, vinegar and garlic; set aside. Divide dough into 3 equal pieces. Roll each into a 9-inch circle or 10 x 8-inch rectangle on a lightly floured board. Transfer to prepared baking sheets and sprinkle with Kerrygold Dubliner Cheese. Bake for 12 to 15 minutes or until cheese is lightly browned on the edges. Using a slotted spoon, place equal amounts of tomato mixture on each pizza and sprinkle with shredded Kerrygold Reserve Cheddar Cheese.

 

http://kerrygoldusa.com/recipes/bruschetta-pizza-with-irish-cheese/
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Pasta with Mozzarella and Tomatoes in Garlic and Herb Butter @KerrygoldUSA

pasta-with-mozzarella-and-tomatoes-in-garlic-and-herb-butter-hero

Ingredients:
Directions:

Stir halved grape tomatoes into melted Kerrygold Garlic & Herb Butter; cook for 2 minutes to heat tomatoes. Toss with hot, cooked linguine, adding additional butter to taste; season with salt and pepper. Stir small boccaccini (fresh mozzarella balls) into hot pasta. Cook just until cheese starts to melt. Top with with shredded Kerrygold Dubliner Cheese and snipped fresh basil.

http://kerrygoldusa.com/recipes/pasta-with-mozzarella-and-tomatoes-in-garlic-and-herb-butter/
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Flahavan’s Mushroom Risotto Porridge with sautéed baby spinach and fried wild mushrooms

flahavans mushroom porridge

Did you know that oats are so versatile and that they can be used to create delicious breakfasts as well as flavourful dinners? This month, why not challenge yourself to create one savoury oat-based recipe like our Mushroom Oatsotto Porridge?
Follow our recipe below and let us know how you get on!

Prep time: 15 mins
Cook time: 30 mins
Difficulty Level: Medium

You’ll need:
• 1 L vegetable stock
• 115g unsalted butter
• 1 banana shallot, peeled and finely chopped
• 1/2 tsp sea salt
• 175g portobello mushrooms, roughly chopped
• 175g chestnut mushrooms, roughly chopped
• 2 garlic cloves, finely chopped
• 2 tsp chopped fresh thyme leaves
• 100ml white wine
• 100g Flahavan’s Organic Porridge Oats
• 50g Flahavan’s Organic Jumbo Oats (plus a handful toasted for garnish)
• 100g Parmesan cheese, grated
• 2 tbsp chopped fresh parsley, for garnish
• sautéed baby spinach and fried wild mushrooms, for garnish

Method:
1. In a medium saucepan, heat the vegetable stock over medium heat until simmering, then reduce heat to low and keep covered.
2. Meanwhile, melt 100g of the butter in a large frying pan over medium-high heat before adding the shallot and salt. Cook for 2 minutes, stirring constantly. Meanwhile, pre-heat the oven to 180ºC.
3. Add all the mushrooms, garlic and thyme and cook (stirring frequently) until mushrooms are deeply browned, stirring frequently. Add the wine and cook for 1 minute.
4. Reduce heat to medium and add the Flahavan’s Organic Jumbo and Organic Porridge Oats then cook for a minute while stirring. Add 2 ladles of hot stock and cook, stirring until oats have absorbed almost all of the liquid. Continue adding stock, 1 ladle at a time, and stirring until absorbed (approx. 20 minutes)
5. While this is cooking toast the extra handful of jumbo oats in the oven for approx. 10 mins until golden then set aside.
6. If needed, add some water to the risotto until all oats are tender. Once tender, turn off the heat.
7. To finish, stir in the 100g parmesan cheese and the remaining butter. Serve in warm bowls and top with the parsley, toasted oats and extra Parmesan if desired.
#OatsForDinner
#Versatility

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Roasted Garlic Champ with Pure Irish Butter

roasted-garlic-champ-with-pure-irish-butter-thumbnail

This traditional Irish peasant food gets an upgrade with the help of some pure Irish butter and decadent truffle oil. The snap of fresh chives adds a finishing touch to an old-fashioned side made new again.

Ingredients:

  • 1 garlic bulb (about 3 ounces)
  • 2 pounds russet potatoes, peeled and cut into 1-inch chunks
  • 1 cup whole milk
  • Salt and pepper
  • 4 tablespoons Kerrygold Pure Irish Butter
  • 8 teaspoons truffle oil
  • 4 teaspoons minced fresh chives

Directions:

Heat oven to 400° F. Cut off the top 1/2 to 1 inch off garlic bulb to expose cloves. Wrap garlic in foil, place in baking pan and bake until soft and browned, about 45 minutes. Squeeze garlic from skins. Meanwhile, in large saucepan over high heat, bring 1 quart water to boil. Add potatoes, cover and return to boil. Reduce heat to medium-high and simmer until potatoes are very tender, about 10 minutes. Drain potatoes and return to pan. Heat milk in microwave oven until steaming, about 1 minute. Pour milk over potatoes, add roasted garlic and mash with potato masher. Season with salt and pepper to taste. Spoon onto four plates or small bowls. Make a well in the middle of each serving and fill with 1 tablespoon Kerrygold Butter. Drizzle each serving with 2 teaspoons truffle oil and sprinkle with 1 teaspoon chives.

http://kerrygoldusa.com/recipes/roasted-garlic-champ-with-pure-irish-butter

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Roast Chicken with lemon, herb and Parmesan butter

Parmigiano Reggiano

@ParmesanAus
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Try pairing your roast chicken with something new! Roast chicken with lemon, herb and #Parmesan sauce

Details

  • Cuisine: British
  • Recipe Type: Chicken
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 60 mins
  • Serves: 4

Ingredients

                                             Metric                                             Cups                                             Imperial                                         

  • 1 free-range chicken, approx 1.8–2kg (4–4.4lbs)
  • 1 shallot, finely chopped
  • 100 ml dry white wine
  • 150 ml double cream
  • 125 g unsalted butter, cubed and chilled
  • 50 g Parmigiano Reggiano, grated
  • 10 g flat-leaf parsley, large stalks removed and finely chopped
  • 1 sprig of tarragon, leaves removed and chopped
  • 1 tbsp lemon juice
  • 2 pinches lemon zest
  • 1 pinch each of salt and pepper

Step-by-step

For the chicken

  1. Roast your chicken in your usual way or…
  2. Spatchcock chicken by cutting out the backbone and flattening the bird. Season generously.
  3. Place backbone, wing tips and any giblets (except the liver) that came with the bird into a baking tray with a good slug of water. Then place the chicken on a wire rack over the top of the roasting tray.
  4. Roast at 230°C/446°F/gas mark 8 for 30 to 45 minutes (depending on the size of your chicken) until golden brown, and the leg meat easily pulls away when pinched with your fingers.
  5. Remove the chicken and roasting tray from the oven and leave to rest for at least 15 minutes. Strain the chicken juices from the tray in to a small jug, spooning any fat off that rises to the top.

For the sauce:

  1. Place the shallots and white wine into a saucepan, bring to the boil and reduce wine by three-quarters.
  2. Add double cream, chicken juices and gently simmer for 5 minutes.
  3. Strain hot cream into a jug, add butter and blend with a hand blender until smooth.
  4. Add Parmigiano Reggiano, herbs, lemon juice and zest. Season with salt and pepper. Adjust seasoning if needed with more salt, pepper, or lemon juice to taste

To serve:

  1. Carve the chicken and serve with seasonal vegetable and the Parmigiano sauce.

This recipe was developed by Tastehead; photographed and styled at Steve Lee Studios; and courtesy of Parmigiano Reggiano.