Neven’s Smoked Salmon & Prawn Linguini

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  • 250g linguini (good quality)
  • 250ml Avonmore Cooking Cream
  • 6 tbsp freshly grated Parmesan, plus extra to garnish
  • 150g sliced smoked salmon, thinly sliced into long strips (good quality)
  • 150g prawns , peeled & cooked
  • 4 tbsp torn fresh basil, plus extra to garnish
  • Sea salt and freshly ground black pepper


  1. Cook the linguini in a large pan of boiling salted water – the bigger the pan the less chance of sticking and it is a good idea to give this type of pasta a stir occasionally. This can take between 3-5 minutes from boiling – check with the packet instructions, they all vary.
  2. Pour the cream into a pan and bring to the boil, then boil for 2-3 minutes to thicken slightly, stirring occasionally. Remove from the heat and stir in the Parmesan, then season with pepper. The heat of the cream should melt the cheese.
  3. Drain the pasta and toss with the Parmesan cream, finally fold in the smoked salmon and prawns and basil until well combined. Divide among warmed pasta bowls and garnish with the remaining Parmesan and basil. Give each one a good grinding of black pepper and serve immediately.

Pancakes with Salmon & Sour Cream



  • 100ml (4fl. Oz) Avonmore Fresh Cream
  • 100ml (4fl. Oz) Avonmore milk
  • 100ml (4 Oz) plain flour
  • 1 egg
  • 1 tsp vegetable oil
  • 1 tsp Avonmore Butter


  1. Sift the flour into a bowl and make a well in the centre. Break in the egg and stir well with a wooden spoon. Then gradually beat in the cream and milk to make a smooth batter. Strain through a sieve should any lumps appear.
  2. Chill for 30 minutes before using
  3. Grease a heavy frying pan with oil & butter and heat it thoroughly.
  4. Give batter mix a stir & pour a thin layer on the pan. Cook until golden brown underneath, with small holes appearing on the topside. Carefully turn over and cook until browned.
  5. Place pancakes on a plate & top with Salmon & a dollop of Avonmore Sour cream.
  6. Sprinkle with chives for extra taste!

Darina Allen’s Cullohill Apple Pie

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Chef Cathal Armstrong’s Bakewell Tart

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Fruity French Toast & Rowse Honey

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4 Slices of Bread

2 Eggs (beaten)

4 Tablespoons Milk

1 Tablespoon Caster Sugar

Butter for frying


Rowse Honey

Punnet of Blueberries & Raspberries

50g/2oz Shamrock Walnuts (roughly chopped)


  1. 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)
  2. Dip each side of bread in the batter and allow to soak for a few seconds.
  3. Heat a knob of butter in a pan over a medium heat. Fry both sides of the bread until golden brown.
  4. Put 2 slices of hot toast on a plate, cover with sliced banana, drizzle with maple syrup or honey and sprinkle with the walnuts.
  5. If serving a large number keep the toast warm in a preheated oven 130°C/250°F/Gas ½!


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!!

Baked Stuffed Flat Mushrooms Topped with a Poached Egg and Cheese



  • 4 Quality Assured Eggs .
  • 1 clove garlic, finely chopped
  • 4 pieces of bacon finely chopped
  • 1 oz butter
  • 10 oz homemade breadcrumbs
  • Salt and freshly ground black pepper
  • 4 flat mushrooms
  • 4 oz Gruyere cheese

To Cook

Gently cook the garlic and bacon in some olive oil and butter.
Add a little more butter.- ½ to 1 oz to the pan
Add the breadcrumbs and allow them to soak up the butter.
Season well with salt and pepper. Freshly ground if possible. You could add some fresh thyme or sage at this stage if available
Wash and dry the mushrooms.
Fill the mushrooms with the bread and bacon mixture and sprinkle the cheese on top.
Place in a hot oven and cook for 8-10 minutes.
In the meantime poach the eggs.
When the mushrooms are ready, remove from the oven and top with an egg.
Season again then pour over a little warm olive oil.
Serve with some crusty bread and crispy salad.

 Winning Recipe – submitted by: Regina Murphy, Douglas Road, Cork