Bruschetta Pizza with Irish Cheese @KerrygoldUSA

bruschetta_pizza_with_kerrygold_dubliner_cheese

The Tuscan flavors of warm bruschetta topped with bubbling Irish cheese – truly a taste to behold. This pizza is a wonderful oven-baked twist on the traditional appetizer, making a perfect shared starter or a meal of its own.

Prep:  20 minutes
Cook:  12 to 15 minutes
Serves:  6 main dishes or 12 appetizer servings

Ingredients:
  • 2 cups seeded, diced fresh tomato
  • 2 tablespoons snipped fresh basil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons minced fresh garlic
  • 1 pound pizza dough
  • Flour
  • 1 (7-oz.) package Kerrygold Dubliner Cheese, shredded
  • 3 tablespoons shredded Kerrygold Reserve Cheddar Cheese
Directions:

Bruschetta Pizza with Irish Cheese @KerrygoldUSA

bruschetta_pizza_with_kerrygold_dubliner_cheese

The Tuscan flavors of warm bruschetta topped with bubbling Irish cheese – truly a taste to behold. This pizza is a wonderful oven-baked twist on the traditional appetizer, making a perfect shared starter or a meal of its own.

Prep:  20 minutes
Cook:  12 to 15 minutes
Serves:  6 main dishes or 12 appetizer servings

Ingredients:
  • 2 cups seeded, diced fresh tomato
  • 2 tablespoons snipped fresh basil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons minced fresh garlic
  • 1 pound pizza dough
  • Flour
  • 1 (7-oz.) package Kerrygold Dubliner Cheese, shredded
  • 3 tablespoons shredded Kerrygold Reserve Cheddar Cheese
Directions:

Mary Flahavan’s oatmeal vegetable soup

soup

Ingredients:
  • 1 fl oz (30ml)  (2tbsp) Sunflower Oil
  • 2 Medium Onions, chopped
  • 2 Sticks of Celery, chopped
  • 8oz (225g) Potatoes, peeled and chopped
  • 2 Medium Carrots, chopped
  • 2 Cloves of Garlic (optional)
  • 3oz  (75g) Flahavan’s Irish Oatmeal
  • 8oz  (225g) Can of Tomatoes
  • 2 Vegetable or Chicken Stock Cubes
  • 50 fl oz (1.5 Litre) Water
  • Salt and Pepper
Method:
  1. Heat the oil in a large saucepan. Add the vegetables and stir in the oil until evenly coated. Add the oatflakes and cook for 5 minutes.
  2. Add the tomatoes, stock cubes and water and bring to the boil. Cover and simmer for 25-30 minutes until the vegetables are soft.
  3. Blend, season and serve.
  4. Garnish with cream and chopped parsley.

http://www.flahavans.ie/recipes/oatmeal-vegetable-soup/301

Wild Mushroom & Spinach Lasagne By Rozanne Stevens

rozanne-mushroom-lasagne-266x266

Ready Time 55 mins. Serves 8

Ingredients

  • 1 box lasagne sheets
  • 500g baby spinach leaves
  • Light olive oil
  • 500g selection of wild mushrooms
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 2 sprigs thyme
  • 200g Avonmore Grated White Cheddar
  • Salt and pepper
  • Fresh nutmeg

Bechamel sauce:

  • 80g butter
  • 80g plain flour
  • 1 litre Avonmore Milk
  • Salt and pepper
  • Fresh nutmeg

Directions

  1. Clean the mushrooms by wiping with a damp cloth and slice up. Heat the oil till very hot and fry the mushrooms in batches till golden. Set aside.
  2. Heat a little more oil and gently fry the onion, garlic and thyme till soft.
  3. Wilt down the spinach by adding a handful at a time to the hot pan and stirring it in. The heat will wilt down the leaves, just be patient.
  4. Remove the thyme twigs. Mix with the cooked mushrooms, season with salt, pepper and nutmeg.
  5. To make the white sauce, melt the butter in a pot. Stir in the flour and cook out for a minute. Gradually add the milk and whisk to remove any lumps. Boil for 2 minutes. Season with salt, pepper and nutmeg.
  6. Grease a lasagne dish. Pour in enough white sauce to cover the bottom of the dish. Place down a pasta layer. Spoon over half the spinach and mushrooms. Repeat, finishing with a layer of pasta.
  7. Cover the top layer very well with white sauce. Sprinkle over the cheese.
  8. Bake at 200°C for 30 to 40 minutes until golden and bubbling.

http://cookwithavonmore.ie/recipe/wild-mushroom-spinach-lasagne/

Dublin Bay Prawns with Lemon & Garlic

dublin_prawns-266x266

This is a quick and easy recipe, and allows the true flavours of the prawns to be enjoyed.

Ingredients

  • 2 lemons
  • 16 Dublin Bay Prawns – Shells removed
  • Splash olive oil
  • 2 cloves garlic – crushed
  • 50g Avonmore Butter

Directions

  1. Heat olive oil and butter in a frying pan until it begins to bubble.
  2. Add garlic and fry for 30 seconds over a medium heat.
  3. Add prawns and fry for 1 or 1 ½ minutes each side (depending on size).
  4. Squeeze half a lemon into the pan and mix into the cooking juices.
  5. Remove from pan and drizzle with cooking juices.

Serving Suggestions

Serve with salad leaves, lemon wedges and crusty bread.

Tip

Mix a little sweet chilli sauce with a few tablespoons of mayonnaise to create a delicious dipping sauce for prawns.

Courtesy of Bord Bia http://www.bordbia.ie

    
4.00 avg. rating (76% score) – 2 votes

Stuffed Baked Cabbage Leaves with Cheese @BordBia

stuffed-baked-cabbage-leaves-with-Adrahan-Cheesse

Serves 6

Ingredients

  • 100g brown basmati rice
  • Salt and pepper
  • 1-2 large green cabbages, such as Savoy
  • 15g butter
  • 8 rashers smoked dry cured streaky bacon, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 1 tablesp. chopped thyme leaves
  • 2 tablesp. chopped sage
  • 1 teasp. paprika
  • 250g minced pork
  • 250g minced beef
  • 450ml vegetable stock

For the sauce:

  • 1 small onion
  • 4 cloves
  • 500ml milk
  • 1 bay leaf
  • ½ tsp black peppercorns
  • 30g butter
  • 30g plain flour
  • Freshly grated nutmeg
  • 200g cheese, thinly sliced

To Cook

Cover the brown rice in cold water and leave to soak for 10 minutes. Meanwhile, boil the kettle. Drain the rice, tip into a non-stick pan and add 200ml boiling water and a pinch of salt. Bring to the boil, cover and cook over a low heat for 25 minutes. Leave to cool.

For the sauce, stud the onion with the cloves and put into a pan with the milk, bay leaves and peppercorns. Bring to the boil and set aside to infuse with the flavours.

Meanwhile, remove 12 bright green leaves from the outside of the cabbages. Use the remainder of the cabbage for another meal. Drop the leaves into a pan of boiling salted water and cook for 2 minutes. Drain and refresh under cold water. Cut out and discard the thickest part of central stalk.

Melt the butter in a pan, add the bacon and fry until cooked but not browned. Add the onion and garlic and continue to cook for 5-6 minutes until the onion is soft but not browned. Tip into a mixing bowl and leave to cool.

Preheat the oven to Gas Mark 4, 180ºC (350ºF). Add the cooked rice to the onions with the chopped herbs, paprika, minced pork, minced beef, ½ teasp. salt and some black pepper. Mix together well with your hands. Divide the mixture into 12.

Place one portion of the stuffing into the centre of each cabbage leaf, fold in the sides and roll up. Place side-by-side, seam-side down, in a lightly buttered shallow ovenproof dish. Pour over the stock, cover the dish with foil and bake for 30 minutes.

For the sauce, strain the infused milk into a jug. Melt the butter in a pan, add the flour and cook for a few seconds. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring. Simmer for 3-4 minutes. Remove from the heat and season to taste with nutmeg, salt and pepper. Preheat the grill to high.

Drain away any excess stock from the baking dish. Pour the sauce over the cabbage leaves and cover with the sliced cheese. Grill for 2-3 minutes until golden and bubbling. Serve.

http://www.bordbia.ie/consumer/recipes/StPatricksDay/Pages/StuffedBakedCabbageLeaveswithCheese.aspx