Stir halved grape tomatoes into melted Kerrygold Garlic & Herb Butter; cook for 2 minutes to heat tomatoes. Toss with hot, cooked linguine, adding additional butter to taste; season with salt and pepper. Stir small boccaccini (fresh mozzarella balls) into hot pasta. Cook just until cheese starts to melt. Top with with shredded Kerrygold Dubliner Cheese and snipped fresh basil.
Exquisite pear and almond tart video recipe from Rachel Allen. Ideal for people who don’t want to make pastry. Pears can be also replaced with a variety of different fruits. Find more recipes on: http://www.Kerrygoldusa.com/recipes
This Tomato and Red Onion Salad could be served with any of the other recipes. It would be particularly nice with the Spiced Haddock.
Serves 4
Cooking time:
Ingredients
4 whiting fillets, around 175g each, skinned and boned
½ tablesp. olive oil
A little salt and black pepper
A knob of butter
Tomato and Red Onion Salad
200g tomatoes, roughly chopped
½ small red onion, thinly sliced
Juice of half a lemon
2 tablesp. olive oil
Salt and black pepper
Bunch of chives, thinly sliced
Pea and Potato Mash
1kg potatoes, peeled and freshly cooked
150g frozen peas, cooked
6 tablesp. milk
25g butter
To Cook
Heat a little olive oil in a large frying pan. Season the fish and add to the pan, skin side up. Fry for 3-4 minutes then turn it over. Add a knob of butter to the pan and continue to cook the fish for another 3-4 minutes until it flakes easily with a fork. As the butter melts spoon it over the fish.
Meanwhile combine the salad ingredients. Taste for seasoning.
Heat the milk and butter in a saucepan then combine with the cooked potatoes and peas. Mash well. Season to taste.
Serving Suggestions
Serve the fish with the Tomato and Red Onion Salad and Pea and Potato Mash.
