Black Pudding on a bed of Potatoes and Apples

black-pudding-with-apple

A quality black pudding, like Clonakilty, is essential for this dish

Serves 4

Ingredients

  • 4-6 potatoes
  • 2 tablesp. olive oil
  • Salt and black pepper
  • 8 slices of black pudding
  • 100g wild mushrooms e.g., oyster, shitake
  • 2 dessert apples, peeled, cored and cut into wedges
  • 1 tablesp. sherry vinegar or wine vinegar
  • Knob of butter

To Cook

Grate the potatoes. Put into a bowl of water as you grate, then drain and squeeze out the excess moisture. Heat the olive oil in a non-stick pan. Add the grated potatoes and seasoning. Press into the pan shape, allow to cook until nicely browned then turn over and cook on the other side. When completely cooked slide onto a warm plate and keep warm. Heat a little more oil and sauté the pudding and mushrooms together for a few minutes. Then sauté the apples. Add the sherry vinegar to the apples, boil up the juices, add in knob of butter and seasoning.

Serving Suggestions

Place the pudding and mushrooms on the bed of potatoes, pour over the apples and juices. Cut the potato cake into wedges and serve.

 http://www.bordbia.ie/consumer/recipes/potatoes/pages/blackpuddingpotatoes.aspx

Baklava

Baklava_made_with_Kerrygold_Grass_Fed_Butter

Sticky, sweet, flaky and nutty, a small slice of baklava goes a long way, especially with a cup of strong coffee. Serve after a mezze feast. Once you’ve unwrapped the filo pastry from its packet make sure you keep it under a damp tea towel until you are ready to use or it will crack and dry out.

Chocolate Hazelnut Eclairs

Chocolate_Eclairs-5_hi_res

Ingredients:

  • For the choux pastry:
  • ½ stick of Kerrygold Unsalted Butter
  • ½ cup of water
  • ¾ cup of plain flour, sifted
  • 3 large free range eggs
  • For the crème patisserie:
  • 6 large free range egg yolks
  • ⅔ cup of sugar
  • ⅓ cup of cornflour
  • 2 cups of milk
  • 1 vanilla pod
  • ½ stick of Kerrygold Unsalted Butter
  • For the chocolate glaze:
  • ⅔ cup of good quality dark chocolate
  • ¼ cup of cream
  • ½ stick of Kerrygold Unsalted Butter
  • ½ cup of roasted hazelnuts, roughly chopped

Directions:

  1. Preheat the oven to 425˚F and line two large baking sheets with parchment paper. Place the butter and water in a saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place back over the heat and beat the dough in the saucepan for about 40 seconds. Remove from the heat and set aside.
  2. Beat the eggs in a small bowl. Add the eggs little at a time, beat thoroughly with a wooden spoon until the egg is completely incorporated after each addition. You are looking to have a consistency that will hold its shape when piped. It should be smooth, shiny and just about fall from the spoon. You might not use all the egg.
  3. Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe 10cm lines on the lined baking sheets, leaving about 4cm in between each line to allow for spreading. Brush each one with a little leftover beaten egg.
  4. Place in the oven, reducing the heat to 375˚F for approximately 25 minutes until they have risen and are golden and crisp. Transfer to a wire rack and use a sharp pointed knife to pierce three holes on the underside of the buns. Allow to cool completely before filling.
  5. For the crème pâtissière, split the vanilla pod in half and scrape out the seeds. Add this to a medium saucepan with the milk and place over a medium high heat. Bring to the boil and then turn off the heat. Scoop out the vanilla pod.
  6. While the milk is coming to the boil, place the sugar, cornflour and egg yolks in a large mixing bowl and beat with a whisk until thick and pale.
  7. Pour the hot milk into the bowl, whisking quickly and continuously until it is smooth and incorporated. Pour the mixture back into the saucepan and place over a medium heat beating continuously until it has thickened.
  8. Transfer the crème pâtissière to a cold bowl, create a flat surface with the back of a spatula and wipe the top with little butter (this will prevent a skin forming). Cover directly with cling film and allow to cool completely.
  • 9   For the chocolate glaze, melt the dark chocolate in a bowl set over a saucepan of hot water. When the chocolate has melted remove the bowl from the heat and gently stir through the cream. Fold in the butter until you have a shiny, spreadable chocolate glaze.
  • 10  To assemble the eclairs, fill a piping bag, fitted with a small round nozzle, with the crème pâtissière and pipe into the holes on the underside of the choux buns. Spread the chocolate glaze over the top of each eclair and sprinkle with the roasted hazelnuts. Serve straight away or the eclairs will keep for 1 or 2 days in the fridge.

http://kerrygoldusa.com/recipes/chocolate-hazelnut-eclairs

Avocado Breakfast Bake

dgold avocado brfast 30416

For a protein-packed brekkie, made with just three ingredients, try this tasty avocado breakfast bake.

Ingredients

  • 2 large avocados
  • 4 eggs
  • 4 rashers

Instructions

First, fry the rashers, allow to cool and set aside. (For a healthy option, place your rashers under the grill and cook to your liking)

De-stone and cut the avocados in half, scooping out a little of the flesh so the eggs have room to sit.

Crack an egg into the centre of each avocado half.

Carefully place onto a baking tray so that the eggs dont spill out of the centre.

Cook in a pre-heated oven at 205°C/400°F for about 15 minutes, or until the eggs are cooked to your liking.

Top each one with two rashers, and season with salt and pepper.

Who said eating healthy had to be boring! – See more at: http://www.yourdairygold.ie/food-made-better/Avocado-Breakfast-Bake-(1).aspx#sthash.RK6h0oDo.dpuf