Category: recipes

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Kerrygold Fettuccine Alfredo, Irish-style

irish-fettuccine-alfredo-5

Prep:  5 minutes
Cook:  15 minutes
Serves:  2
  1. Ingredients:
    • 6 ounces fettuccine noodles
    • 1 ½ cups grated Kerrygold Dubliner Cheese
    • ½ cup heavy cream
    • 3 tablespoons Kerrygold Unsalted Butter
    • Salt, to taste
    • Freshly ground black pepper, to taste
    Directions:

    Bring a large pot of salted water to a boil to cook the pasta.

    Meanwhile, grate the cheese and place it in a serving bowl.

    In a small sauce pan, melt the cream and butter together. Do not bring to a boil—just keep it warm.

    Add the pasta to the boiling water and cook until al dente.

    Drain the pasta (reserving some of the cooking water, just in case).

    Add the hot pasta to the serving bowl with the grated cheese. Toss, toss, toss.

    Drizzle in the melted butter and cream mixture, and toss again.

    Taste, and add salt, pepper, and additional pasta cooking water to taste.

    FETTUCCINE ALFREDO, IRISH-STYLE

     

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Apple Tart with warm custard & raspberries

Apple-Tart-with-Whiskey-Sauce2

Serves 4

Ingredients

  • 250g shortcrust pastry
  • 50g ground almonds
  • 4 large Bramley apples, peeled and diced
  • 2 tablesp. sugar
  • 250ml cream
  • 3 egg yolks 50g caster sugar
  • Dash of whiskey

To Cook

Set oven Gas Mark 6, 200°C (400°F).

Line four individual tart tins with the pastry. Sprinkle some ground almonds on the base of each one. Then add the apple and enough sugar to sweeten. Heat the cream. Beat the egg yolks and sugar together. Stir in the cream and a dash of whiskey. Spoon a little of the cream mixture into each tart. Keep remaining cream. Bake tarts for 25-35 minutes.

Pour the remaining cream into a bowl. Place over simmering water. Stirring constantly, continue to cook until the custard thickens. Set aside – keep warm

Serving Suggestions

Serve the tart, dusted with icing sugar, with the warm custard. Vanilla ice-cream, thin almond biscuit, raspberries etc. are optional.

http://www.bordbia.ie/consumer/recipes/desserts/pages/appleandjamesontart.aspx

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Catherine’s Citrus Apple Crumble

What you need:

  • 175g/6oz Odlums Porridge Oats
  • 125g/4oz Odlums Cream Plain Flour
  • 125g/4oz Shamrock Demerara Sugar
  • 125g/4oz Butter or Margarine
  • Pinch of Cinnamon (optional)
  • 450g/1lb Cooking Apples (peeled, cored and sliced)
  • 2-3 tablespoons Sugar, to sweeten
  • Rind & Juice 1 Lemon
  • Rind & Juice 1 Orange

How to:

  1. Preheat oven to 190°C/375°F/Gas 5.
  2. Put the oats, flour, sugar and cinnamon if used, into a bowl.
  3. Rub in the butter or margarine with the tips of your fingers to form a dough.
  4. Place the apples in an oven proof dish. Sprinkle over the sugar to taste.
  5. Pour over the lemon and orange juice and rinds. Sprinkle the crumble on top.
  6. Bake for approx 30 minutes. Serve hot with ice cream, cream or crème fraîche.

Citrus Apple Crumble