Dairygold Sweet Fried Onions

dgold sweet onions 20616

In any given week of family dinners, onions are always going to do a lot of heavy lifting, mostly as a flavour-enhancing recipe ingredient. But with a little Dairygold and garlic to hand, you can also serve these antioxidant-rich veg as a tasty red meat side dish.



  • 3 large onions
  • 1 finely chopped bulb of garlic
  • 1 tbsp / 15g Dairygold
  • Salt and pepper to taste
  • Swimming goggles! (optional)


To start, top and tail the onions, then remove the skin to make them easier to slice and dice.

For a surefire way to avoid tears or stinging while chopping your onions, put on a pair of swimming goggles. You’ll look a bit ridiculous, but it really works!

If that method isn’t for you, you could also try keeping your onions in the fridge once you’ve bought them, or cutting the bulb out of the onion (by making an angled, circular incision around the root) before peeling.

Chop the onions into medium sized pieces and toss them into a hot frying pan.

While the onions simmer away, finely chop the garlic into small pieces, then add them to the pan, along with a generous dollop of Dairygold.

Allow the onions, garlic and Dairygold to simmer gently for a few minutes on a low heat.

Once the pan’s contents are golden and translucent, simply season to taste with the salt and pepper just before serving.


tangy & tantalizing orange & almond drizzle cake glazed with citrus syrup

This elegant simple cake doesn’t need to try hard to be absolutely delicious. I love it slightly warmed, which makes it even more moist and zesty… try it with a little Greek yoghurt.

This zesty Orange & Almond Drizzle Cake becomes deliciously moist as it cools down and absorbs the syrup. Although it takes all my willpower not to steal a spoonful when the syrup is still runny on top!

Bruschetta Pizza with Irish 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

  • 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

Catherine’s Weekly Recipes for Father’s Day. Lemon & Poppy Seed Loaf



125g/4oz Odlums Coarse Wholemeal Flour
125g/4oz Odlums Cream Plain flour
2 tsp of Odlums Baking Powder
2 tbsp Poppy Seeds
75g/3oz Shamrock Golden Caster Sugar
3 tbsp Rowse Honey
3 Eggs
Rind of 2 Lemons
125g Carton Natural Yoghurt
100ml Sunflower Oil

To Glaze

2 tbsp Rowse Honey (slightly warmed)
Juice of 1 lemon


1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Grease and base line a 900g/2lb loaf tin.
3. Mix the flours, baking powder and poppy seeds in a bowl.
4. In a separate bowl, whisk the sugar, honey, eggs, rind, yogurt and oil together.
5. Pour the mixture onto the dry ingredients and mix well.
6. Pour the mixture into the prepared tin and bake for about 50 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
7. When the cake is baked, remove from the oven and allow to cool in the tin for about 10 minutes. Then transfer to a wire tray to cool.
8. Meanwhile mix the lemon juice and honey together and use to glaze loaf (while slightly warm), if liked.




Creamy Mustard Caper Cod – Rozanne Stevens

roz creamy cod tw 16616


  • 4 chunky cod fillets (or any firm white fish, fresh or frozen)
  • 450g frozen spinach

Creamy sauce:

  • 50g Avonmore butter
  • 50g flour
  • 1/2 cup Lemon lemon juice
  • 400ml Avonmore Supermilk
  • 1/2 onion, studded with 3 cloves
  • 2 bay leaves
  • 6 black peppercorns
  • 3 tbsp Avonmore Cooking Cream
  • 1tsp Dijon mustard
  • Salt and paper


  • 2 tbsp capers
  • 1/3 cup fresh dill, leaves plucked


  1. Allow the spinach to defrost overnight in the fridge or quickly defrost in the microwave. Squeeze out some of the excess water.
  2. To make the sauce, gently heat the milk with the onion, bay leaves and peppercorns.
  3. Melt the butter in a saucepan before adding in the flour to form a paste called a roux, stir well to mix. Slowly start pouring in the milk, stirring constantly. Add the lemon, cream and mustard and season well.
  4. In a large baking dish lined with parchment paper, spread out the spinach. Place the cod on top and season well. Pour over the creamy sauce. Bake at 200’C for 12 to 15 minutes until the cod is opaque and cooked through.
  5. Garnish with capers and fresh dill.


Turmeric porridge with Kimchi and a Fried Egg

Serves 2
  • 1 shallot
  • 3 cm piece of fresh ginger
  • 1 tsp. black sesame seeds
  • 1 tsp. white sesame seeds
  • 2 tsp. coconut oil
  • 1 tsp. dried turmeric
  • 100g Flahavan’s Irish Organic Jumbo Porridge Oats
  • 500ml vegetable stock
  • Salt and pepper
  • 2 free range eggs
  • 100g Kimchi
  • Handful fresh coriander leaves
1.     Finely chop the shallot, then peel and grate the ginger
2.     Toast the sesame seeds in a dry frying pan for 2 minutes until fragrant, and put to one side for later
3.     Add 1 tsp. of coconut oil to a medium sized saucepan over a medium heat and sauté the shallot and ginger until soft
4.     Add the turmeric and sauté for a further 1 minute, before adding in the Flahavan’s Irish Organic Jumbo Porridge Oats / Flahavan’s Organic Jumbo Oats and hot vegetable stock
5.     Continue cooking the oats for 6-8 minutes, stirring from time to time to prevent them from sticking. Season with salt and plenty of freshly-milled black pepper
6.     In the meantime, add 1 tsp. of coconut oil to a small frying pan over a medium heat and fry the eggs to your liking
7.     Spoon the turmeric porridge into two shallow bowls. Top each bowl with some of the kimchi and a fried egg. Sprinkle with the toasted sesame seeds and fresh coriander leaves to serve

Dairygold Roasted Brussels Sprouts with Bacon

dgold brussel sprouts 15616

Here’s a modern twist on an old favourite, Dairygold Roasted Brussels Sprouts with Bacon, proven to please even the fussiest of eaters!


  • 2-3 tbsp Dairygold
  • 1.5lbs or 800g Brussels sprouts, trimmed and halved
  • 4 slices bacon diced
  • 1 tbsp balsamic vinegar
  • Salt and pepper


Preheat the oven to 200C. Melt the Dairygold in a pan before tossing the halved sprouts in. Season with salt and pepper.

Line an oven tray with tinfoil and spread the sprouts in an even layer. Sprinkle with the diced bacon. Cook for 30-35 minutes turning a few times. When ready, toss into a serving bowl and sprinkle with balsamic vinegar.