Tag: ingredients

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Odlums Chocolate Christmas Pudding

Odlums-Choc-Pudding-Picture1

Ingredients:

For the Pudding:

125g/4oz Odlums Self Raising Flour

125g/4oz  Butter (softened)

125g/4oz Caster Sugar

2 large Eggs (beaten)

1 tbsp Cocoa Powder

125g /4oz Plain Chocolate (melted)

50g Shamrock Pecan Nuts (chopped)

15ml/1tbsp Milk

 For the sauce:

125g/4oz Plain Chocolate, broken into pieces

25g/1oz Butter

30ml/2 tbsp Golden Syrup

 Method:

  1. Preheat oven to 150°C/300°F/Gas Mark 2. Butter and line the base of a 900ml / 1 ½ pint pudding bowl with a circle of greaseproof paper or butter wrapper.
  2.  Place the butter and sugar in a large bowl and beat until pale and creamy. Gradually beat in the eggs a little at a time (add a spoonful of flour if the mixture begins to curdle).
  3.  Sift together the flour and cocoa powder and fold into the mixture with the melted chocolate, chopped pecans and milk.
  4. Spoon the mixture into the bowl and cover with a round of greased and pleated greaseproof paper tied securely with fine string. Cover with pleated foil.
  5. Steam for 1 ½ hours (see directions below) until the pudding is risen and firm to the touch and a skewer inserted into the sponge comes out clean.
  6. For the chocolate sauce, place all the ingredients in a heat-proof bowl, set over a pan of simmering water and leave until melted. Remove from the heat and stir to make a smooth sauce.
  7. Turn the pudding out on to a plate, while warm. Pour over some of the chocolate sauce and serve the remaining sauce on the side. Enjoy!

Chocolate Pudding

 

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Baked Risotto with Roasted Asparagus@KerrygoldUSA #thanksgiving

risotto with asparagus

Risotto. Creamy rice, a splash of wine, a big dollop of butter, and cheese, glorious cheese. What’s not to love about a dish like that? The infernal stirring, that’s what. It’s such a good, restorative, comforting dish, but really, who has the patience? Sure, it can be meditative, standing and stirring with Buddha-like calm as the wine cooks down, and ladle after ladle of broth plumps the rice. But, truly, can you give a handful of rice 30 minutes of unblinking attention while all manner of homework mayhem ignites in the other room? Here’s one way to eliminate the long stand, stir and stare: enlist your oven. Contrary to the stiff-necked (and armed) belief of cranky purists, you can bake a perfectly fine risotto. While it’s not completely stir-less, this method will cut your stove-top workout down to a couple dozen reps. And while the rice, onions and broth happily bake, you’ll have plenty of time and focus to roast asparagus with one hand, and put out homework fires with the other. And honestly, if you slipped a bit to one of those stiff-necked purists I’d bet you good money they’d never know.

Ingredients:

  • 2 tablespoons Kerrygold Unsalted Butter
  • 1 tablespoon olive oil
  • 1 cup minced onion
  • 2 teaspoons very finely minced garlic
  • Salt, freshly ground pepper
  • 1 1/2 cups Arborio rice (or Cal-Rose short grain rice, if Arborio is not available)
  • 1/2 cup white wine
  • 4 1/2 cups chicken broth, kept at a simmer
  • 1 1/2 lbs asparagus, tough ends removed and discarded; stalks cut diagonally in 2-inch pieces
  • 3/4 cup grated Dubliner cheese
  • 3 tablespoons cold Kerrygold Unsalted Butter, cut into small pieces

Directions:

Preheat oven to 400 degrees F

In 3.5 quart wide Dutch oven or any wide, heavy pan with lid, melt the butter over medium heat

Sauté onion until translucent and tender

Add rice, stirring occasionally, until rice is slightly toasted, about 2-4 minutes

Add garlic and salt (to taste), stirring until garlic is just fragrant, about a minute

Add the wine, and let cook for one minute

Stir in 3 cups of broth, turn up the heat to medium high, and bring to a simmer

Cover and place pot in oven.

Stir once halfway through cooking, after about 15 minutes

Cover pot again and continue to cook until the rice is tender and broth is absorbed, about 25-30 minutes

About 10 minutes before rice is done, coat asparagus pieces in the olive oil and spread on an aluminum-foil lined baking sheet

Sprinkle asparagus with salt

Place asparagus in oven (along with the rice) and roast until tender (about 7-10 mins)

Remove risotto from oven

Stir in remaining 1 1/2 cups warm broth, cheese, asparagus, butter pieces plus salt and freshly ground pepper to taste

Serve immediately with extra grated Dubliner Cheese, if desired.

http://kerrygoldusa.com/recipes/baked-risotto-with-roasted-asparagus