Roasted Garlic Champ with Pure Irish Butter

This traditional Irish peasant food gets an upgrade with the help of some pure Irish butter and decadent truffle oil. The snap of fresh chives adds a finishing touch to an old-fashioned side made new again.

Ingredients:

1 garlic bulb (about 3 ounces)
2 pounds russet potatoes, peeled and cut into 1-inch chunks
1 cup whole milk
Salt and pepper
4 tablespoons Kerrygold Pure Irish Butter
8 teaspoons truffle oil
4 teaspoons minced fresh chives

Directions:

Heat oven to 400° F. Cut off the top 1/2 to 1 inch off garlic bulb to expose cloves. Wrap garlic in foil, place in baking pan and bake until soft and browned, about 45 minutes. Squeeze garlic from skins. Meanwhile, in large saucepan over high heat, bring 1 quart water to boil. Add potatoes, cover and return to boil. Reduce heat to medium-high and simmer until potatoes are very tender, about 10 minutes. Drain potatoes and return to pan. Heat milk in microwave oven until steaming, about 1 minute. Pour milk over potatoes, add roasted garlic and mash with potato masher. Season with salt and pepper to taste. Spoon onto four plates or small bowls. Make a well in the middle of each serving and fill with 1 tablespoon Kerrygold Butter. Drizzle each serving with 2 teaspoons truffle oil and sprinkle with 1 teaspoon chives.

roasted-garlic-champ-with-pure-irish-butter

November 25, 2020

Pineapple Tian, Lime Parfait with Pineapple Sorbet@macneanhouse Co.Cavan

November 23, 2020

Salmon Rillettes with pickled cucumber salad

Kerrygold Ireland‏ @KerrygoldIRL 17h17 hours ago

If you’re in need of an easy entertaining recipe for the weekend, look no further. This easy-to-follow rillettes recipe can be prepared two days in advance. Serve individual jars accompanied by the pickled cucumber salad in a separate little dish. Divine. https://kerrygold.com/recipes/salmon-rillettes-with-pickled-cucumber-salad/ …

November 6, 2020November 6, 2020

Glenilen Farm, Happy cows on the lush hills of our farm in Drimoleague, County Cork.

Glenilen Farm‏ @GlenilenFarm 10m10 minutes ago

Happy cows on the lush hills of our farm in Drimoleague, County Cork.

November 2, 2020

10 Health Benefits of Oranges

A Health Blog ‏@AHealthBlog 18h18 hours ago

Oranges for #Healthy #Eyes http://aboutnutritionfacts.com/vvsb

October 31, 2020

Rachel’s Quick Fruit Brulée

In a large bowl, toss the sliced  bananas, the chopped nectarines or peaches, whichever you are using,  and the quartered strawberries with  one tablespoon of the caster sugar  and the lemon juice. Divide between individual bowls, adding a few blobs of the mascarpone or whipped cream, whichever you’re using, to each one.

Next, make the caramel to go on top. Place the 100g (3ƒoz) caster sugar in a small to medium saucepan on a medium heat and stir. It will begin to look lumpy and sandy, but don’t worry – just keep stirring. Eventually, it will become viscous, turning from golden to a rich caramel colour. Altogether, this can take up to about 12 minutes.

Using a spoon, carefully drizzle all the caramel over the mascarpone or whipped cream, whichever you’re  using, and over the fruit. Set aside for about five minutes, just to allow the caramel to cool and set hard, then serve.

Peach Recipes:

http://www.rachelallen.com/

October 27, 2020

Smoked Salmon and Cream Cheese Omelette.

Ingredients

8 eggs
2 tablesp chives, chopped
1 tablesp basil chopped
Salt and black pepper
1 tablesp. olive oil
50g cream cheese, diced
75g smoked salmon, thinly sliced and chopped
Red onion slices to garnish
Salad leaves and bread to serve

To Cook

Set the grill to high.To cook, whisk the eggs with the chives, basil and seasoning. Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan. Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top, add the smoked salmon pieces, press on salmon lightly. Place the pan under the hot grill to finish cooking 1-2 minutes. Cool 5 minutes, and then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm. Garnish with red onion slices.