Tag: ingredients

Posted on

Grilled Peaches with Cashel Blue Cheese

grilled-peaches-with-cashel-blue-cheese-thumbnail

Farmhouse Irish blue cheese made with grass-fed cow’s milk makes the perfect pairing for fresh grilled peaches. As an appetizer or a gourmet snack, they make for a sweet, creamy treat perfect for outdoor grilling. They can also be made on the stovetop using a grill pan for a year-round taste of Irish summer.

Prep:  5 minutes
Cook:  4 minutes
Serves:  4

Ingredients:
Directions:

Heat a gas or charcoal grill. Cut peaches in half and remove pits. With a melon baller, scoop out a little flesh to enlarge the cavity where the pit was removed. Brush peaches lightly with olive oil on both sides. Place peaches on grill, cut side down. Grill about 2 minutes or until grill marks form. Turn over and grill for 2 minutes more. Place peaches on a serving platter, cut side up. Fill holes where pit was removed with Kerrygold Cashel Blue Farmhouse Cheese and drizzle peaches with honey. Serve warm.

http://kerrygoldusa.com/recipes/grilled-peaches-with-cashel-blue-cheese/

Posted on

Creamed Spinach with Nutmeg

15034846_1770076909925253_5653897946341572608_n

Ingredients

  • 2 tbsp rapeseed oil
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 150ml Kerrymaid Double
  • 400g washed baby spinach
  • 1 large pinch ground nutmeg
  • Salt and pepper

Method

  1. Place a large sauté pan on the stove and turn the heat on low. Add the oil followed by the shallots and cook for 6-8 minutes or until translucent.
  2. Next add the garlic and cook for 1 minute before adding the Kerrymaid Double.
  3. Allow to come to the boil before adding the spinach. Cook the spinach until wilted.
  4. Season well with salt, pepper and nutmeg before blending to a rough puree.
  5. Grate over a little more nutmeg and swirl with Kerrymaid Double before serving.

https://kerrymaid.com/recipes/category/2-main-course?page=2#recipes

Posted on

Apple Tart with warm custard & raspberries

Apple-Tart-with-Whiskey-Sauce2

Serves 4

Ingredients

  • 250g shortcrust pastry
  • 50g ground almonds
  • 4 large Bramley apples, peeled and diced
  • 2 tablesp. sugar
  • 250ml cream
  • 3 egg yolks 50g caster sugar
  • Dash of whiskey

To Cook

Set oven Gas Mark 6, 200°C (400°F).

Line four individual tart tins with the pastry. Sprinkle some ground almonds on the base of each one. Then add the apple and enough sugar to sweeten. Heat the cream. Beat the egg yolks and sugar together. Stir in the cream and a dash of whiskey. Spoon a little of the cream mixture into each tart. Keep remaining cream. Bake tarts for 25-35 minutes.

Pour the remaining cream into a bowl. Place over simmering water. Stirring constantly, continue to cook until the custard thickens. Set aside – keep warm

Serving Suggestions

Serve the tart, dusted with icing sugar, with the warm custard. Vanilla ice-cream, thin almond biscuit, raspberries etc. are optional.

http://www.bordbia.ie/consumer/recipes/desserts/pages/appleandjamesontart.aspx

Posted on

Wade Murphy’s Summer Berry Trifle @RTEfood

wade murphy trifle

 
 
 

 
Food on RTÉ
 
@RTEfood

 

 
 

Ingredients

Serves 4-6

For the Sponge Cake:

  • 170g soft unsalted butter
  • 170g caster sugar
  • 170g self raising flour
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • Zest of 1/2 an orange
  • 4 large free range eggs
  • 1 jar strawberry jam

For the Berry Jelly:

  • 700g berries and currants – strawberries, raspberries & currants, or whatever summer fruit you prefer
  • 100ml elderflower cordial
  • 1 pkt raspberry jelly
  • 2 tbsp raspberry liqueur 
  • Zest of 1/2 orange

For the Custard:

  • 180ml cream
  • 120ml full-fat milk
  • 50g caster sugar
  • 1/2 vanilla pod
  • 4 egg yolks

Method

For the sponge:

  1. Preheat the oven to 170˚C. Start the sponge by greasing and lining a cake tin with greaseproof paper.
  2. In a mixing cream the soft butter with the sugar. Add the eggs one at a time, followed by the vanilla and orange zest. Carefully sift and fold in the flour and baking powder until combined.
  3. Pour the cake mixture into the tin and bake for 30-40 minutes until golden brown and the sides of the cake are coming away from the tin.
  4. Remove from the oven and allow to cool slightly. After about 15 to 20 minutes remove from the tin and peel away the greaseproof paper. Place on a wire rack and cool completely.
  5. Once cool cut the sponge into even sized cubes about 1.5 to 2 cm. Allow 4 -5 cubes per portion. Spread some strawberry jam over the cubes and save the rest to have with a cup of tea!

For the jelly:

  1. Prepare the jelly as per the packet instructions but do not place in the fridge to set. Add the cordial and orange zest.
  2. Place the sponge cake cubes into the dish. Spoon the liqueur over and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge.
  3. Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for at least two hours.

For the custard: 

  • In a mixing bowl whisk the yolks & sugar until pale and slightly fluffy.
  • Bring the vanilla, milk and cream up to the boil, remove from the heat and slowly pour into the yolk mixture whilst whisking constantly.
  • Pour the custard mix back into the pot and return to the stove on a low to medium heat and bring to 80˚C stirring continuously, if you don’t have a thermometer just constantly stir until the custard thickens. You can’t walk away from this or else you will scramble your custard.
  • Strain and allow to cool completely.

To serve:

Remove the serving dish from the fridge and allow to come to room temperature. Pour the custard over the top of the jelly and garnish with some whipped cream, grated chocolate and some toasted pistachio nuts.

More stories on