Kate McDermott’s Cranberry Pie

kate's cranberry pie

You may be surprised to learn that Cranberry Pie is another way to enjoy this seasonal fruit other than traditional sauce or relish we find on many holiday tables. If you enjoy a fresh sour cherry pie in the summer, you will love this pie made with cranberries. I use them fresh in season, and also freeze them so I can use them year round. Add a handful of chopped walnut meats to these bright red orbs of delightful tartness, and a bit of orange liqueur to the filling or in a small glass to pair with the pie when it is served.

 

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Tender Spinach

dgold spinach apr 16

It doesn’t really matter if younger members of the family have never heard of Popeye. With this simple cooking method, you won’t need any cartoon sailors to sell your spinach for you – the delicious greens will speak for themselves! This dish is perfect with fresh fish

Ingredients

  • 300g fresh baby leaf spinach
  • 10g (2 pinches) grated nutmeg
  • 2 tbsp / 30g Dairygold

Instructions

Add two dollops of Dairygold to a hot saucepan, gently melting it.

Pop your baby leaf spinach into the pan.

Cover for two minutes to trap in the heat and allow the spinach to wilt.

Once it’s nice and soft, add a pinch of grated nutmeg to taste. For added flavour, you could even toss in a little vinegar or mustard.

– See more at: http://www.yourdairygold.ie/food-made-better/tender-spinach.aspx#sthash.nFR9gixw.dpuf

Mediterranean Eggs on Toast

Mediterranean Eggs on Toast

Ingredients

  • 8 Quality assured small eggs
  • 2 cloves of garlic peeled and chopped
  • salt and pepper
  • 1 bunch of fresh coriander, stems removed, washed and chopped.
  • 4 tablespoons of olive oil, (preferably with a good green colour for visual impact!)
  • 4 red/green/yellow peppers
  • 4 small ciabata type bread rolls or 1 loaf sliced horizontally to give 4 large slices

To Cook

Crush or pound together the garlic, ¼ teaspoon of salt, most of the chopped coriander, 2 tablespoons of olive oil and 4 tablespoons of boiling water.

Roast the whole peppers in the oven at 180ºC until the skins are slightly charred. Then leave them in a bowl, covered with cling film for 5 min; this allows the peppers to sweat and makes it easy to peel off the thin skin. When they are peeled, cut them into thin strips and add the garlic and coriander mixture. Mix it all together and the garlic and coriander will begin to infuse into the oil and the juices.

Poach the eggs.

Slice the bread and warm it briefly in the toaster or oven.

Prepare 4 separate dishes, start with the bread at the bottom, add ¼ of the peppers and their juices which will soak down into the bread. Place the warm eggs on top and finish off with a drizzle of olive oil, more salt and pepper and finally a sprinkling of coriander.

Dairygold, Garlic and Chilli Grilled Salmon Topper

dgold salmon topper apr 16

The noble salmon can sometimes be a bit (whisper it) dull. But if family mealtimes teach you anything, it’s resourcefulness. Add a smoky flavour on the BBQ before blowing their minds – and tastebuds – with this zingy chilli and garlic topper.

Ingredients

  • 60g / 4 tbsp Dairygold
  • 4 salmon fillets
  • 2 cloves of garlic, crushed
  • 1 large red chilli, halved, deseeded and finely chopped
  • Small bunch parsley, chopped

Instructions

Grill your salmon fillets on a barbecue or pan – about 2-4 minutes a side should do it.

Mix the chopped chilli, crushed garlic and Dairygold together in a bowl.

When well mixed, dollop on top of your still hot salmon.

Sprinkle a small amount of chopped parsley on top to serve. After all, it’s the little touches that make a difference…

http://www.yourdairygold.ie/food-made-better/dairygold,-garlic-and-chilli-grilled-salmon-topper.aspx

BBQ‘d Corn on the Cob

dgold corn on the cob apr 16

Kids and vegetables – the eternal battle. Some days you’ll win, others you’ll lose, but whenever the sun gets its hat on, you’ve got a fantastic ally on your side in the shape of the barbecue grill. BBQing makes everything taste good, including this quick corn on the cob recipe.

Ingredients

  • 60g / 4 tbsp Dairygold
  • 4 ears of corn
  • 2 finely chopped chillis (as mild or as hot as you like)
  • Bunch of finely chopped coriander
  • Reasonable amount of sun in sky (by Irish standards)

Instructions

Spread the Dairygold over the top of each ear of corn.

Sprinkle some chopped chillies and coriander over the Dairygold.

Wrap the corn in tin foil to lock in the flavour and pop them on the BBQ for 15 minutes.

If it’s one of those summers, or if you’d like to try this at any time of the year, you can alternatively pop the foil-wrapped corn in the oven for 20 minutes at 200°C /400°F/Gas Mk 6.

– See more at: http://www.yourdairygold.ie/food-made-better/bbq%E2%80%98d-corn-on-the-cob.aspx#sthash.xb6Zfkvx.dpuf