Dairygold Potatoes with Cracked Black Pepper Flavour Melts

579x292_Roast_spuds

Ingredients

  • 500g Potatoes
  • 4 x 15g Dairygold Cracked Black Pepper Flavour Melts
  • Olive Oil
  • Sprig of Thyme
  • Salt

Instructions

Peel and cut the potatoes into halves or quarters to make them all the same size. Scatter the potatoes into a roasting tray with a dash of olive oil, a pinch of salt and a sprig of thyme.

Pop in the oven and roast at 185°C/350°F/Gas Mark 4 for 1 hour – giving a good stir every 20 minutes. The potatoes will become tender, and have a sweet caramelised finish to them.

Pop the 4 Dairygold Cracked Black Pepper Flavour Melts on to the potatoes and watch them melt and glaze the potatoes, give them a quick stir and serve. Serve with chicken or fish.

– See more at: http://www.yourdairygold.ie/food-made-better/potatoes-with-cracked-black-pepper-flavour-melts.aspx#sthash.fDgkNqRp.dpuf

Dairygold Potatoes with Cracked Black Pepper Flavour Melts

579x292_Roast_spuds

Ingredients

  • 500g Potatoes
  • 4 x 15g Dairygold Cracked Black Pepper Flavour Melts
  • Olive Oil
  • Sprig of Thyme
  • Salt

Instructions

Peel and cut the potatoes into halves or quarters to make them all the same size. Scatter the potatoes into a roasting tray with a dash of olive oil, a pinch of salt and a sprig of thyme.

Pop in the oven and roast at 185°C/350°F/Gas Mark 4 for 1 hour – giving a good stir every 20 minutes. The potatoes will become tender, and have a sweet caramelised finish to them.

Pop the 4 Dairygold Cracked Black Pepper Flavour Melts on to the potatoes and watch them melt and glaze the potatoes, give them a quick stir and serve. Serve with chicken or fish.

– See more at: http://www.yourdairygold.ie/food-made-better/potatoes-with-cracked-black-pepper-flavour-melts.aspx#sthash.fDgkNqRp.dpuf

Dairygold Potatoes with Cracked Black Pepper Flavour Melts

579x292_Roast_spuds

Ingredients

  • 500g Potatoes
  • 4 x 15g Dairygold Cracked Black Pepper Flavour Melts
  • Olive Oil
  • Sprig of Thyme
  • Salt

Instructions

Peel and cut the potatoes into halves or quarters to make them all the same size. Scatter the potatoes into a roasting tray with a dash of olive oil, a pinch of salt and a sprig of thyme.

Pop in the oven and roast at 185°C/350°F/Gas Mark 4 for 1 hour – giving a good stir every 20 minutes. The potatoes will become tender, and have a sweet caramelised finish to them.

Pop the 4 Dairygold Cracked Black Pepper Flavour Melts on to the potatoes and watch them melt and glaze the potatoes, give them a quick stir and serve. Serve with chicken or fish.

– See more at: http://www.yourdairygold.ie/food-made-better/potatoes-with-cracked-black-pepper-flavour-melts.aspx#sthash.fDgkNqRp.dpuf

Sautéed Mushrooms with Garlic and Thyme on Ciabatta

These tasty mushrooms are a wonderful accompaniment to any meat dish, but adults and kids alike can also enjoy them as a great starter or snack when served on freshly toasted ciabatta.

Ingredients

  • 30g / 2 tbsp Dairygold
  • 1 tbsp olive oil
  • 1 clove of garlic, chopped
  • 1 medium onion, chopped
  • 300g sliced mushrooms (whichever variety you like)
  • 1 tablespoon chopped thyme leaves / dried thyme
  • Salt and freshly ground black pepper
  • 1 ciabatta loaf, divided in four

Instructions

Heat a large saucepan to high heat and add the oil.

When the oil reaches smoking point (this might take a minute or two), add the Dairygold, onion and garlic.

To prevent the garlic from burning, toss the pan’s contents furiously.

Once the onions turn translucent, add the mushrooms. Keep tossing until all the mushrooms are golden brown and caramelized.

Add thyme and season with salt and pepper to taste.

Depending on what you’re doing them for, serve immediately as a side, or on toasted ciabatta.

http://www.yourdairygold.ie/food-made-better/sauteed-mushrooms-with-garlic-and-thyme-on-ciabatt.

Dairygold Potatoes with Cracked Black Pepper Flavour Melts

579x292_Roast_spuds

Ingredients

  • 500g Potatoes
  • 4 x 15g Dairygold Cracked Black Pepper Flavour Melts
  • Olive Oil
  • Sprig of Thyme
  • Salt

Instructions

Peel and cut the potatoes into halves or quarters to make them all the same size. Scatter the potatoes into a roasting tray with a dash of olive oil, a pinch of salt and a sprig of thyme.

Pop in the oven and roast at 185°C/350°F/Gas Mark 4 for 1 hour – giving a good stir every 20 minutes. The potatoes will become tender, and have a sweet caramelised finish to them.

Pop the 4 Dairygold Cracked Black Pepper Flavour Melts on to the potatoes and watch them melt and glaze the potatoes, give them a quick stir and serve. Serve with chicken or fish.

– See more at: http://www.yourdairygold.ie/food-made-better/potatoes-with-cracked-black-pepper-flavour-melts.aspx#sthash.fDgkNqRp.dpuf

Avonmore Low Fat Cottage Cheese, Smoked Salmon & Chive Potato Topper

Baked-Potato-Image-266x266

Ingredients

  • 1 Tub Avonmore Low Fat Cottage Cheese
  • 1 Slice of Smoked Salmon
  • 2 Tsp Chopped Chives
  • 1/2 lemon
  • Salt and black pepper

Directions

  1. Using a large knife, finely chop the smoked salmon.
  2. In a large bowl combine the cottage cheese with the smoked salmon and chives.
  3. Add a squeeze of lemon, season with salt & pepper and mix through.
  4. Serve over hot baked potatoes.

http://cookwithavonmore.ie/recipe/avonmore-low-fat-cottage-cheese-smoked-salmon-chive-potato-topper/

    
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Potatoes with Cracked Black Pepper Flavour Melts

579x292_Roast_spuds

Ingredients

  • 500g Potatoes
  • 4 x 15g Dairygold Cracked Black Pepper Flavour Melts
  • Olive Oil
  • Sprig of Thyme
  • Salt

Instructions

Peel and cut the potatoes into halves or quarters to make them all the same size. Scatter the potatoes into a roasting tray with a dash of olive oil, a pinch of salt and a sprig of thyme.

Pop in the oven and roast at 185°C/350°F/Gas Mark 4 for 1 hour – giving a good stir every 20 minutes. The potatoes will become tender, and have a sweet caramelised finish to them.

Pop the 4 Dairygold Cracked Black Pepper Flavour Melts on to the potatoes and watch them melt and glaze the potatoes, give them a quick stir and serve. Serve with chicken or fish.

– See more at: http://www.yourdairygold.ie/food-made-better/potatoes-with-cracked-black-pepper-flavour-melts.aspx#sthash.fDgkNqRp.dpuf

Crispy Potato Cakes A fresh and crispy potato change with your main meal!

crispy-potato-cakes

Serves 4

Cooking time: 10 Minutes

Preparation time: 10 Minutes

Ingredients

  • 4 large new potatoes (225g/8 oz each)
  • A bunch of chives, finely chopped
  • Salt and freshly ground black pepper
  • 1 tbsp. butter
  • 3 tbsp. of olive or sunflower oil

To Cook

Peel and grate the potatoes into a bowl. (If you have a food processor use the grater attachment to prepare the potatoes. It’s quicker and saves on grating your knuckles!). Add the chives and mix well.

Heat the butter and olive oil in a large non-stick frying pan. Quickly shape round patties from the potato mixture (about 2 inches in diameter and ½ inch thick) and put onto the hot pan. Using a spatula, press down the cakes to keep them flat and even.

Fry for 4–5 minutes until crisp and golden. Then turn over and cook on the other side until golden. Remove and drain on kitchen paper. Keep warm in the oven until ready to serve.

Nutritional Analysis per Serving

Protein: 2.5  

Carbohydrates: 24.1  

Fat: 14.7 

Fibre: 1.95 

Energy: 233.7 

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

 

Mini Mushroom Bruschetta with Rocket, Olives and Parmesan

bruschetta-rachel_0

http://www.rachelallen.com/post/mini-mushroom-bruschetta-rocket-olives-and-parmesan

 

Crispy Potato Cakes with fresh chives

crispy-potato-cakes

 A fresh and crispy potato change with your main meal!

 Serves 4 

Cooking time: 10 Minutes

Preparation time: 10 Minutes

Ingredients

  • 4 large new potatoes (225g/8 oz each)
  • A bunch of chives, finely chopped
  • Salt and freshly ground black pepper
  • 1 tbsp. butter
  • 3 tbsp. of olive or sunflower oil

To Cook

Peel and grate the potatoes into a bowl. (If you have a food processor use the grater attachment to prepare the potatoes. It’s quicker and saves on grating your knuckles!). Add the chives and mix well.

Heat the butter and olive oil in a large non-stick frying pan. Quickly shape round patties from the potato mixture (about 2 inches in diameter and ½ inch thick) and put onto the hot pan. Using a spatula, press down the cakes to keep them flat and even.

Fry for 4–5 minutes until crisp and golden. Then turn over and cook on the other side until golden. Remove and drain on kitchen paper. Keep warm in the oven until ready to serve.

Nutritional Analysis per Serving

Protein: 2.5  

Carbohydrates: 24.1  

Fat: 14.7 

Fibre: 1.95 

Energy: 233.7