Category: recipes

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Setanta Potatoes with Basil & Dairygold

dgold setanta pot mar 16

If Roosters always rule at your dinner table, why not give Setantas a go? Named after the young Cú Chulainn, these floury new season potatoes have Rooster lineage – and speaking of Irish legends, they’re only fabulous with a dollop of Dairygold! If Setantas aren’t 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 you’re waiting for the potato to cook, if any of the family want to know who the original Setanta was, now’s a good time to tell them. You can’t 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 potato’s 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

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Nigella Lawson’s Chocolate Cheesecake recipe

 

 
Retweeted

3h3 hours ago

 
 

This is not a drill! is Chocolate Cheesecake

Ingredients

Makes: 10-12 slices

Metric Cups

For the Base

  • 125 grams digestive biscuits
  • 60 grams butter
  • 1 tablespoon cocoa powder

For the Filling

  • 175 grams dark chocolate (chopped small)
  • 500 grams cream cheese
  • 150 grams caster sugar
  • 1 tablespoon custard powder
  • 3 large eggs
  • 3 large egg yolks
  • 150 millilitres sour cream (or just use a 142ml pot)
  • ½ teaspoon cocoa powder (dissolved in 1 tablespoon hot water)

For the Glaze (Optional)

  • 75 grams dark chocolate (finely chopped)
  • 125 millilitres double cream
  • 1 teaspoon golden syrup

Method

  1. To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa.
  2. Process again until it makes damp, clumping crumbs and then tip them into a 23cm / 9 inch springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.
  3. Preheat the oven to gas mark 4/180ºC/160°C Fan/350ºF. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
  4. Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter.
  5. Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.
  6. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
  7. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.
  8. To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then Jackson Pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompanying sauce.

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Kerrygold Rhubarb & Strawberry Sponge Pudding

Rhubarb_and_Strawberry_Sponge_Pudding_made_with_Kerrygold_Grass-Fed_Butter

This traditional sponge pudding is excellent comfort food and is on most people’s list of favorite childhood desserts. It can be baked before dinner and then left at room temperature until needed. Pop back into the oven to warm through to serve.

Ingredients:

  • 2 cups (10oz) fresh rhubarb stalks, trimmed and cut into chunks
  • 2 cups(8oz) large strawberries, hulled and quartered
  • 1 ½ cups (10oz) caster sugar
  • 1 piece stem ginger in syrup, drained and finely chopped (optional)
  • 1 cup (6oz) plain flour
  • 1 tsp baking powder
  • 12 tbsp (6oz) Kerrygold Salted Butter, at room temperature
  • 3 eggs
  • 1 tsp vanilla extract
  • warm custard, to serve

Directions:

Preheat the oven to 350°F (180°C), Gas mark 4. Arrange the rhubarb and strawberries in a 9in (23cm) deep-dish pie plate and sprinkle over ½ cup (4oz) (100g) of the sugar and the stem ginger, if using.

Sift the flour into a bowl with the baking powder. Place the butter in a separate bowl with the remaining sugar and beat with a hand-held mixer until light and fluffy. Beat in the eggs and vanilla extract and then fold in the flour mixture.

Carefully spread the cake mixture over the fruit and bake for about 40 minutes or until the sponge is well risen and golden and an inserted skewer comes out clean.

To serve, spoon the rhubarb and strawberry sponge pudding into warmed bowls and pour over some custard.

http://kerrygoldusa.com/recipes/rhubarb-strawberry-sponge-pudding

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Southwestern All-Veggie Wraps

cleveland veggie wrap

Expand your plant-food menu options with this tasty wrap. Collard greens replace the traditional flour-based wrap and are stuffed with fresh corn, tomatoes and peppers. Each wrap is topped with a zesty rice blend. Loaded with vitamins, minerals, phytonutrients and fiber, they’re perfect for a quick, healthy meal!

Ingredients

1 cup cooked brown rice
½ cup fresh corn kernels
¼ cup chopped fresh cilantro
2 tablespoons 0% Greek yogurt
1 tablespoon fresh lime juice
1/8 teaspoon kosher salt
4 large collard greens, Swiss chard, or cabbage leaves, stems trimmed
2 medium beefsteak tomatoes, thinly sliced
1 avocado, thinly sliced
1 red bell pepper, thinly sliced
Hot sauce to taste

Directions

  1. In a small bowl, stir together the rice, corn, cilantro, yogurt, lime juice and salt.
  2. Lay the collard green leaves flat on your work surface. Dividing evenly, layer the tomatoes, avocado and bell pepper in the center of each leaf, leaving a border all the way around.
  3. Top each leaf with the rice mixture. Add a few dashes of hot sauce.
  4. Roll up like a burrito.

Nutrition information

Makes 4 servings

Per serving:

185 calories
Total fat 8.2g
Saturated fat 1.2g
Protein 4.5g
Carbohydrate 26.4g
Dietary fiber 6.2g
Sugar 5.3g
Added sugar 0g
Cholesterol 0mg
Sodium 110mg

Recipe developed by Sara Quessenberry for Cleveland Clinic Wellness

https://health.clevelandclinic.org/recipe-southwestern-all-veggie-wrap/?utm_medium=social&utm_source=twitter&utm_campaign=cc+tweets