Kerrygold Butters Gone Wild!


When those first ears of corn make their way from the field to our kitchen, we boil them ever so briefly, lavish them in salted Kerrygold butter and scoff the sweet, juicy kernels right off the cob. It is a simple summer pleasure—an innocent celebration of natural, pure ingredients. But after a few weeks, the thrill is gone and our golden ingénue seems like any ordinary vegetable. Should we serve it at our barbecue? I suppose, but at this point in the summer, corn has become a culinary wallflower: seasonally appropriate background for flashy dancers like cheddar stuffed burgers and blackberry mojitos. Fear not! We know how to help sweet corn get its groove back: we slather it in flavored butter. The same rich creamy butter we used when the corn was new now struts and swaggers, showing off its sexy, lively and sometimes sophisticated flavor. Yeah, it’s butter gone wild—partying in your mouth.

  • Bacon Maple Butter
  • 4 slices bacon, preferably nitrate free
  • 4 ounces Kerrygold Salted Butter, softened at room temperature
  • 1 teaspoon maple syrup
  • Scallion and Sun Dried Tomato Butter
  • 1 tablespoon drained, finely chopped (oil-packed) sun dried tomatoes
  • 1 teaspoon fresh rosemary, chopped
  • 1/4 cup thinly sliced scallions
  • 4 ounces Kerrygold Salted Butter, softened at room temperature
  • Smokey, Hot and Sweet Butter
  • 1 tablespoon minced canned chipotle in adobo sauce
  • 1 tablespoon lime juice
  • 1 teaspoon grated lime zest
  • 1 teaspoon agave or honey
  • 4 ounces Kerrygold Salted Butter, softened at room temperature

Bacon Maple Butter

Cook bacon until crisp; drain on a plate lined with paper towel. When cool enough to handle, crumble the bacon into 1/8-1/4 inch pieces.

Use a fork to lightly mash the butter; stir in the bacon and maple syrup. Place on a piece of plastic wrap and roll to form into a log. Twist the ends of the wrap to secure and refrigerate until the butter holds its shape. To serve, cut into pats.

Smokey, Hot and Sweet Butter

Use a fork to lightly mash the butter; stir in the chipotle, lime juice and zest and agave or honey. Place on a piece of plastic wrap and roll to form into a log. Twist the ends of the wrap to secure and refrigerate until the butter holds its shape. To serve, cut into pats.

How to Boil Corn

Fill the pot with enough cold water to barely cover the corn and bring it to a boil. Don’t salt the water—it toughens the corn!

While the water comes to a boil, shuck the ears over a big paper bag. Don’t shuck in advance – it toughens the corn (and robs it of sugars)!

Drop the cobs in the water, and as soon as it comes back to a boil, the corn is ready to come out. Don’t overcook the corn—it gets tough!

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Rachel’s No-Pastry Pear and Almond Tart

smoked mackerel salad 18716This is a delicious tart and is also perfect for people who don’t want to make pastry. You can use a variety of fruit for the filling (see below).

Serves:  6
  • 3/4 cup (6 oz) confectioners’ sugar
  • 2 ripe pears, peeled, cored and quartered, then cut into long slices
  • 1/2 cup (2 oz) all-purpose flour
  • 4 oz almond meal, about 1/4 in thick
  • Finely grated zest of 1 lemon
  • 2 tbsp slivered almonds
  • 5 egg whites
  • Confectioners’ sugar, to serve
  • 12 tbsp Kerrygold Salted Butter, melted


Preheat the oven to 400°F (200°C). Lightly grease the sides of a 9-inch tart pan with a removable

bottom and place a disc of wax paper on the base. If you prefer to serve this tart on the tart pan base, do not use the wax paper.

Sift the confectioners’ sugar and flour into a bowl and stir in the almond meal and lemon zest. Whisk the egg whites for 30 seconds, until just frothy, and add to the dry ingredients with the warm melted butter. Mix until smooth.

Pour the mixture into the prepared pan. Arrange the slices of pear on top and sprinkle with the slivered almonds.

Bake in the oven for 15 minutes, then turn down the heat to 350°F (180°C) and cook for a further 10 minutes, or until risen and a pale golden color. The filling should feel firm to the touch in the center.

Allow to sit in the pan for a few minutes before turning out onto a wire rack. Dust with confectioners’ sugar to serve.

This is delicious with softly whipped cream.


Instead of pears, I sometimes use 4 oz raspberries or blackberries (either fresh or frozen) for the topping. Alternatively, I use 2 oz pine nuts instead of fruit. You can also make this with 4 oz peach or nectarine slices, which is particularly nice in the summer!

Rachel’s spaghetti with anchovies, garlic and chilli



Fill a large saucepan with water, add a teaspoon of salt and bring to the boil. Add the spaghetti, linguine or tagliatelle, whichever you are using, and cook for 10-12 minutes, or according to the instructions on the packet, until al dente.

As the pasta is cooking, place another large saucepan on a medium heat. Add the olive oil, followed by the sliced garlic and fry for two minutes, then stir in the chopped anchovies and the chilli flakes, and cook for a further minute.

Drain the spaghetti, reserving some of the liquid, then add the spaghetti to the anchovy mixture with a few tablespoons of the liquid. Tip in the chopped parsley and the squeeze of lemon juice and stir to mix. Taste, adding some more lemon juice if you like. Grind over some black pepper and serve immediately.

 Anchovy Recipes:

Rachel’s Carrageen Moss Pudding

Soak the clean, dry carrageen moss in tepid water for 10 minutes. Strain off the water and put the carrageen moss into a saucepan with the milk dessand the vanilla extract. Bring to the boil and simmer very gently with the lid on for 20 minutes.

At that point and not before, separate the egg. Put the egg yolk into a bowl, add the sugar and whisk for a few seconds, then, through a strainer, pour in the milk and carrageen moss mixture on to the egg yolk and sugar mixture, whisking all the time. The carrageen moss mixture will be swollen and exuding jelly, so rub all this jelly through the strainer and into the bowl. Whisk the egg white stiffly and gently fold it into the egg yolk, sugar, milk and carrageen moss mixture in the bowl. It will rise to make a fluffy top. Serve chilled with the poached rhubarb (see previous recipe) and the softly whipped cream. Sprinkle the soft brown sugar on top.

Wild Mushroom Tagliatelle & Garden Asparagus Fricassé

Wild Mushroom Tagliatelle & Garden Asparagus Fricassé


Serves: 12


  • 500ml Millac Gold
  • 100g Lakeland Dairies Butter
  • 200g diced onion
  • 50g chopped garlic
  • 200g cooked asparagus tips
  • 600g wild mushrooms
  • 900g cooked pasta
  • sea salt
  • milled black pepper


Melt the Lakeland Dairies Butter in a pan and sauté the onions and garlic

Add the mushrooms and season well

Pour in the Millac Gold and bring to the boil, reduce slightly

Sauté the asparagus quickly in a non-stick pan and season well

Reheat the pasta, drain well and place into a serving dish

Pour over the mushroom sauce and add the asparagus

Ulster Crab Risotto

Ulster Crab Risotto

Serves: 10


  • 2 large Portrush Brown Cock Crabs
  • 4 litres pre-prepared crab stock
  • 500g Lakeland Dairies Butter
  • 400ml Millac Dairy Whipping Cream
  • 1kg arborio rice
  • 8 banana shallots
  • 200g wild rocket
  • 300g Parmesan cheese (Parmigiano Regianno)
  • micro red amaryth cress and parsley to garnish
  • 4 red peppers
  • 50ml aged balsamic vinegar
  • 100ml olive oil


In a large, flat-bottomed pan melt 250g of Lakeland Dairies Butter. Add the shallots and braise before stirring in the rice.

Pour in the crab stock, a little at a time, until the rice is half cooked. Remove from the heat.

Place 2 red peppers in the oven with a little olive oil, salt and pepper. When they have blistered all over, remove them from the oven, cool and deseed. Remove skins with a small prep knife and cut into thin strips (equal lengths).

Deseed the remaining 2 red peppers and blend before passing through a fine chinoix or muslin. Discarding the pulp, transfer the juice into a small pan, adding the balsamic vinegar and reduce to a thick consistency. Allow to cool, before whisking in olive oil to make a pepper dressing.

Purée the brown crab meat and pass through chinoix to remove any shell. Set aside.

Pick out the white crab meat, ensuring there are no pieces of shell remaining. Mix together with the brown meat.

Place the remaining 250g Lakeland Dairies Butter into a large pan and add the half-cooked rice mixture. When it is almost cooked, add the Millac Dairy Whipping Cream, Parmesan and crab meat and simmer gently.

Season to taste. Add the rocket and stir until soft.

Serve the risotto as 2 or 3 quenelles in the centre of a suitable bowl.

Arrange slices of red pepper around the risotto and drizzle the red pepper dressing on top before garnishing with the amaryth and parsley.