St Patrick’s Potatoes


 These are very rich so a little go a long way. And the trick to this dish is to cook them very slowly, so that the cream doesn’t curdle.

Serves 6-8


  • 1kg medium-sized potatoes
  • 1 large garlic clove, finely chopped
  • 100g well-flavoured farmhouse cheese
  • Salt and freshly ground black pepper
  • 300ml milk
  • 300ml double cream

To Cook

Preheat the oven to Gas Mark 1, 140ºC (275ºF).  Peel the potatoes and cut them into thin slices. Overlap one-third of the slices over the base of a buttered 2.¼ litre shallow ovenproof dish and sprinkle with half the chopped garlic, one-third of the grated cheese and some salt and pepper. Repeat the layers once more, then finish with a final layer of neatly overlapped potatoes.

Warm the milk and cream together in a pan with a little more seasoning to taste. Pour over the potatoes and sprinkle with the remaining cheese.

Bake for approximately 1½ hours until the potatoes are tender when pierced with the tip of a knife. Cover very loosely with a sheet of foil part-way through cooking after the top has become nicely golden.

Chilled Salmon Terrine, ideal for St Patrick’s Day


Serves 4

Preparation time: 20 minutes


  • 500g Irish smoked salmon,thinly sliced
  • 500g fresh salmon
  • 200g butter, softened
  • 450g natural yogurt
  • 4 tbsp chives, chopped
  • Salt, and freshly ground black pepper
  • Juice of 2 lemons

To Cook

Slice the smoked salmon into thin slices and use the slices to carefully line a terrine mould, leaving the salmon overhanging on each side.

Finely chop all remaining smoked salmon and put into a mixing bowl.

Flake the poached salmon into the same bowl. Beat the butter until very soft, and add to the fish along with the yoghurt and chives. Mix well and season with salt, pepper and lemon juice.

Spoon into the terrine, making sure it is filled to the top. Fold the overhanging salmon in, cover with cling film and refrigerate for several hours until firm.

Slice and serve with toast.


St Patrick’s Day Soup with Shamrock Shaped Cheese Croutons


Serves 4


  • 60g butter
  • 2 medium white onion, chopped
  • 600g potatoes, peeled and chopped
  • Salt and pepper
  • 800ml vegetable or chicken stock
  • 240g sorrel leaves, shredded

Cheese Croutons

  • 2 slices thick wholemeal bread
  • Olive oil or melted butter to brush on
  • 100g grated Irish cheese

To Cook

Melt the butter in a saucepan, add the onion and potato and cook gently, covered for about 10 minutes, stirring occasionally.
Add salt, pepper and stock and bring to the boil.
Simmer uncovered for about 5 minutes until the potatoes are tender. Add the sorrel leaves and cook for 5 minutes more.
Liquidise the soup until smooth.

To make the Cheese Croutons: Cut shapes from the bread and brush lightly with olive oil or butter.  Grill on one side then turn over and sprinkle with the grated cheese and grill until cheese is melted.
Place on top of the hot soup.

Shamrock Cupcakes


Serves Makes 24 cupcakes


  • 200g caster sugar
  • 200g soft butter
  • 4 medium eggs
  • 1tsp Irish cream liqueur (optional)
  • 200g self-raising flour


  • 1 pack green sugarpaste icing sugar
  • 1 tub ready-made royal icing

To Cook

2 x 12 cup muffin tins,
24 muffin cases
Shamrock cutter

Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Put the sugar and butter in an electric mixer and beat until pale and fluffy.

Beat the eggs lightly in a small bowl and add slowly to the mix, using medium speed. If the mixture starts to curdle, add a little of the flour. When the eggs and butter mixture is well combined, mix in the liqueur (if using) and the remaining flour at slow speed.

Divide the mixture between the muffin cases using two teaspoons or a piping bag with a wide nozzle [no.10].

Bake for 18-20 minutes or until the sponge is lightly golden and springs back to the touch.

Leave to cool before icing.

To make shamrock decorations:

Roll out the green sugarpaste to about 3mm thickness using a little icing sugar to prevent sticking. Cut out shamrock shapes and put to one side.

Prepare the royal icing as on the pack and cover the cupcakes with a spoon or pallet knife
[Add green colouring if desired].

Place the green shamrock shapes on the icing before completely set.

Wait until fully set before serving.

BBQ Stuffed Sweet Potatoes

dgold sweet potatoes mar 16

Sweet potatoes are the perfect accompaniment to a smokey BBQ flavour and this chicken recipe is a real winner.


  • 2 medium sweet potatoes.
  • 1 chicken breast.
  • 80g BBQ sauce.

Optional: Cheese, chopped parsley or sliced green onions.


Preheat oven to 210 degrees.

Wash and cut sweet potatoes in half.

Lay sweet potatoes cut side up on a large baking sheet.

Prepare the chicken by pounding the fillets with a meat mallet, so they’re the same thickness and texture.

Place the chicken into an oven dish and cover with tin foil.

Bake the covered chicken and the sweet potatoes for 40-45 minutes. (After 20 minutes remove the tin foil from the chicken).

Remove the chicken and sweet potatoes from the oven making sure that both are cooked.

Place the chicken into a bowl and pull it apart into small strips using a knife and fork.

In a saucepan stir the chicken and BBQ sauce together on a medium-low heat for 5-10 minutes.

Top each potato with a scoop of chicken, spooning over additional BBQ sauce.

Sprinkle with some cheese, chopped parsley or sliced green onions, if desired.

– See more at:


Tuna, Egg and Pepper Ciabatta


Looking for the perfect Tuna recipe? Look no further, as our recipe is sure to be a hit for a snack at anytime of the day!


  • 1 handful of Italian parsley leaves, washed and dried
  • 80ml extra-virgin olive oil, plus more as needed
  • 1 garlic clove, minced
  • ¼ cup roughly chopped green olives, such as Castelvetrano
  • 1 anchovy fillet, chopped
  • ½ tablespoon chopped capers
  • 2 tablespoons of Dairygold
  • Zest of 1 lemon
  • Pinch of crushed red pepper
  • Salt and pepper
  • 1 ciabatta roll
  • Handful of lettuce leaves, arugula or watercress
  • 2 ounces oil packed tuna, drained, in large chunks
  • 2 hard-boiled eggs
  • Salt and pepper
  • 1 red bell pepper, thinly sliced.


Place parsley leaves and oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.)

Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well.

Season with salt if necessary and freshly ground black pepper to taste.

Thin with more oil as desired and leave in a bowl until required.

Split roll evenely lengthwise.

For each sandwich, lay bread flat, crust side down. Spread cut sides with some Dairygold and then add your parsley marinade.

Put a few lettuce leaves on the ciabatta and arrange 2 ounces of tuna over lettuce.

Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper.

Add some pepper slices and then press ciabatta closed.

– See more at:,-Egg-and-Pepper-Ciabatta.aspx#sthash.fjzUxwWG.dpuf


Avocado Breakfast Bake

dgold break bake mar 16

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


  • 2 large avocados
  • 4 eggs
  • 4 rashers


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: