Field Mushroom Soup with Crunchy Garlic Croutons @kerrygoldusa

Serves: 4

This soup doesn’t take much more than 20 minutes to make from start to finish. The lemon juice helps to bring out the mushrooms’ natural, savoury flavour. If you are trying to be healthy at the moment, omit the cream and dilute with a little extra stock if necessary – you’ll find it’s still pretty good.

Ingredients:

1½ lb field or open cup button mushrooms, chopped
juice of ½ lemon
4 tbsp (2oz) Kerrygold Salted Butter
1 onion, chopped
1 large garlic clove, crushed
2 tbsp plain flour
3 cups (1½ pints) vegetable stock (from a stock cube is fine)
pinch of freshly grated nutmeg
½ cup (4fl oz) cream
2 tsp chopped fresh chives
For the garlic croutons:
4 tbsp (2oz) Kerrygold butter
2 thick slices sourdough bread, crusts removed and diced
1 large garlic clove, crushed
salt and freshly ground black pepper

Directions:

Sprinkle the mushrooms with the lemon juice. Melt the butter in a large pan. Add the onion and garlic and cook gently for a few minutes until softened but not coloured. Increase the heat, add the mushrooms and cook for 1-2 minutes, stirring. Stir in the flour and cook for another minute, stirring.

Gradually pour the stock into the pan, add the nutmeg, season to taste and bring to the boil. Turn down the heat, cover and simmer gently for about 10 minutes or until the mushrooms are completely tender. Blend to a purée in a food processor or with a hand held blender. Return to a clean pan, season to taste and stir in most of the cream, reserving a little to garnish.

Meanwhile, make the garlic croutons. Heat the butter in a non-stick frying pan and once it has melted and is starting to sizzle, stir in the garlic and then tip in the sourdough bread cubes, tossing to coat. Season to taste and continue to sauté for 3-4 minutes until golden brown. Tip on to kitchen paper to drain off any excess butter.

To serve, reheat the soup gently, then ladle into warmed bowls and add swirls of the reserved cream. Garnish with the crunchy garlic croutons and add a sprinkling of chives to each one.

field-mushroom-soup-with-crunchy-garlic-croutons

October 10, 2023

Kerrygold Rhubarb & Strawberry Sponge Pudding

This traditional sponge pudding is excellent comfort food and is on most people’s list of favorite childhood desserts. It can be baked before dinner and then left at room temperature until needed. Pop back into the oven to warm through to serve.

Ingredients:

2 cups (10oz) fresh rhubarb stalks, trimmed and cut into chunks
2 cups(8oz) large strawberries, hulled and quartered
1 ½ cups (10oz) caster sugar
1 piece stem ginger in syrup, drained and finely chopped (optional)
1 cup (6oz) plain flour
1 tsp baking powder
12 tbsp (6oz) Kerrygold Salted Butter, at room temperature
3 eggs
1 tsp vanilla extract
warm custard, to serve

Directions:

Preheat the oven to 350°F (180°C), Gas mark 4. Arrange the rhubarb and strawberries in a 9in (23cm) deep-dish pie plate and sprinkle over ½ cup (4oz) (100g) of the sugar and the stem ginger, if using.

Sift the flour into a bowl with the baking powder. Place the butter in a separate bowl with the remaining sugar and beat with a hand-held mixer until light and fluffy. Beat in the eggs and vanilla extract and then fold in the flour mixture.

Carefully spread the cake mixture over the fruit and bake for about 40 minutes or until the sponge is well risen and golden and an inserted skewer comes out clean.

To serve, spoon the rhubarb and strawberry sponge pudding into warmed bowls and pour over some custard.

http://kerrygoldusa.com/recipes/rhubarb-strawberry-sponge-pudding

February 9, 2023

Spring Bread & Butter Pudding @KerrygoldUSA

Serves: 4-6

If you really want to show off to your guests, a gas gun or small propane torch can be used, with care, to glaze the top. If you don’t fancy using apricot jam as a glaze try marmalade or lemon curd instead. To make it even more delicious try making it with day-old croissants or brioche.

Ingredients:

6 tbsp(3oz) Kerrygold Salted Butter, softened, extra for greasing
4 eggs
1 cup (8fl oz) milk
1 cup (8fl oz) cream
finely grated rind and juice of 1 lemon
1 vanilla pod, split and seeds scraped out
6 tbsp caster sugar
9oz sliced white bread (about 9 slices)
½ cup (3oz) ready-to-eat dried prunes, finely chopped
½ cup (3oz) sultanas or raisins
good pinch of freshly grated nutmeg
4 tbsp apricot jam
pouring cream, to serve

Directions:

Preheat the oven to 350°F (180°C), Gas mark 4 and lightly butter an ovenproof dish. Beat the eggs, milk and cream together in a large jug. Mix together the lemon rind and juice, vanilla seeds and sugar in a small bowl and then add to the egg mixture, beating lightly to combine.

Spread the slices of bread with the softened butter and cut off the crusts, then cut into triangles. Scatter half of the prunes and sultanas or raisins into the bottom of the buttered dish and arrange a layer of the bread triangles on top. Pour over half of the egg mixture, pressing it down gently, then repeat the layers with the remaining ingredients and sprinkle the nutmeg on top.

Place the dish into a large roasting tin and fill with warm water so that it comes three-quarters of the way up the dish. Carefully place in the oven and bake for 35-40 minutes until just set.

Remove the bread and butter pudding from the water bath to a wire rack. Heat the apricot jam in a small pan and then brush the top of the pudding.

To serve, cut the bread and butter pudding into slices and arrange on plates with the pouring cream.

http://kerrygoldusa.com/recipes/bread-butter-pudding

January 25, 2023

Kerrygold Rhubarb & Strawberry Sponge Pudding

Ingredients:

2 cups (10oz) fresh rhubarb stalks, trimmed and cut into chunks
2 cups(8oz) large strawberries, hulled and quartered
1 ½ cups (10oz) caster sugar
1 piece stem ginger in syrup, drained and finely chopped (optional)
1 cup (6oz) plain flour
1 tsp baking powder
12 tbsp (6oz) Kerrygold Salted Butter, at room temperature
3 eggs
1 tsp vanilla extract
warm custard, to serve

Directions:

Carefully spread the cake mixture over the fruit and bake for about 40 minutes or until the sponge is well risen and golden and an inserted skewer comes out clean.

To serve, spoon the rhubarb and strawberry sponge pudding into warmed bowls and pour over some custard.

http://kerrygoldusa.com/recipes/rhubarb-strawberry-sponge-pudding

November 9, 2022November 9, 2022

Kate McDermott’s Cranberry Pie @KerrygoldUSA

You may be surprised to learn that Cranberry Pie is another way to enjoy this seasonal fruit other than traditional sauce or relish we find on many holiday tables. If you enjoy a fresh sour cherry pie in the summer, you will love this pie made with cranberries. I use them fresh in season, and also freeze them so I can use them year round. Add a handful of chopped walnut meats to these bright red orbs of delightful tartness, and a bit of orange liqueur to the filling or in a small glass to pair with the pie when it is served.

Ingredients:

1 qt (4 cups) cranberries, chopped (add some whole berries, too)
1-1/4 cups sugar
3 teaspoons cornstarch (there’s a lot of pectin in cranberries so very little thickener is needed)
A small pinch of nutmeg
A small pinch of salt
1 oz orange (liqueur optional)
1/2-1 cup chopped walnut meats (optional)
1 Tablespoon Kerrygold Irish Salted Butter
1 egg white
1 Art of the Pie double crust recipe or your crust recipe of choice.

Directions:

Put cranberries, sugar, cornstarch, nutmeg, salt, and optional walnuts and orange liqueur in a large bowl. Mix well with a spoon and set aside.
Roll out bottom crust and place in pie plate and spoon cranberry filling into it. Dot top of filling with 1 tablespoon of Kerrygold Irish Butter broken into small pieces.
Roll out remaining dough disk and carefully lay top crust over filling. Trim excess dough, crimp edges of pie and cut some vents in top crust.
Separate egg white into a small bowl and fork beat with 1 tablespoon water. Brush crust with egg mixture and sprinkle with 1-2 teaspoons of sugar.
Bake on the middle rack of the oven until crust is just golden, about 40 minutes at 375 degrees F. Depending on your oven, it may take a little more time!

Note: Use a food processor to chop the cranberries quickly. I chop 3 cups of the cranberries and add 1 cup whole for a filling with varied texture.

http://kerrygoldusa.com/recipes/kate-mcdermott-s-cranberry-pie

September 6, 2022

Kate McDermott’s Cranberry Pie @KerrygoldUSA

Ingredients:

1 qt (4 cups) cranberries, chopped (add some whole berries, too)
1-1/4 cups sugar
3 teaspoons cornstarch (there’s a lot of pectin in cranberries so very little thickener is needed)
A small pinch of nutmeg
A small pinch of salt
1 oz orange (liqueur optional)
1/2-1 cup chopped walnut meats (optional)
1 Tablespoon Kerrygold Irish Salted Butter
1 egg white
1 Art of the Pie double crust recipe or your crust recipe of choice.

Directions:

Put cranberries, sugar, cornstarch, nutmeg, salt, and optional walnuts and orange liqueur in a large bowl. Mix well with a spoon and set aside.
Roll out bottom crust and place in pie plate and spoon cranberry filling into it. Dot top of filling with 1 tablespoon of Kerrygold Irish Butter broken into small pieces.
Roll out remaining dough disk and carefully lay top crust over filling. Trim excess dough, crimp edges of pie and cut some vents in top crust.
Separate egg white into a small bowl and fork beat with 1 tablespoon water. Brush crust with egg mixture and sprinkle with 1-2 teaspoons of sugar.
Bake on the middle rack of the oven until crust is just golden, about 40 minutes at 375 degrees F. Depending on your oven, it may take a little more time!

Note: Use a food processor to chop the cranberries quickly. I chop 3 cups of the cranberries and add 1 cup whole for a filling with varied texture.

http://kerrygoldusa.com/recipes/kate-mcdermott-s-cranberry-pie

February 23, 2022

Kerrygold Rhubarb & Strawberry Sponge Pudding

Ingredients:

2 cups (10oz) fresh rhubarb stalks, trimmed and cut into chunks
2 cups(8oz) large strawberries, hulled and quartered
1 ½ cups (10oz) caster sugar
1 piece stem ginger in syrup, drained and finely chopped (optional)
1 cup (6oz) plain flour
1 tsp baking powder
12 tbsp (6oz) Kerrygold Salted Butter, at room temperature
3 eggs
1 tsp vanilla extract
warm custard, to serve

Directions:

Carefully spread the cake mixture over the fruit and bake for about 40 minutes or until the sponge is well risen and golden and an inserted skewer comes out clean.

To serve, spoon the rhubarb and strawberry sponge pudding into warmed bowls and pour over some custard.

http://kerrygoldusa.com/recipes/rhubarb-strawberry-sponge-pudding

January 5, 2022January 5, 2022

Cheddar Thyme Savory Shortbread @KerrygoldUSA

Kerrygold USA

@KerrygoldUSA
·
18h

Cheddar & Thyme offer a savory twist on this mouthwatering Shortbread recipe. https://kerrygoldusa.com/recipes/chedda

January 5, 2021

Kate McDermott’s Cranberry Pie

Ingredients:

1 qt (4 cups) cranberries, chopped (add some whole berries, too)
1-1/4 cups sugar
3 teaspoons cornstarch (there’s a lot of pectin in cranberries so very little thickener is needed)
A small pinch of nutmeg
A small pinch of salt
1 oz orange (liqueur optional)
1/2-1 cup chopped walnut meats (optional)
1 Tablespoon Kerrygold Irish Salted Butter
1 egg white
1 Art of the Pie double crust recipe or your crust recipe of choice.

Directions:

Put cranberries, sugar, cornstarch, nutmeg, salt, and optional walnuts and orange liqueur in a large bowl. Mix well with a spoon and set aside.
Roll out bottom crust and place in pie plate and spoon cranberry filling into it. Dot top of filling with 1 tablespoon of Kerrygold Irish Butter broken into small pieces.
Roll out remaining dough disk and carefully lay top crust over filling. Trim excess dough, crimp edges of pie and cut some vents in top crust.
Separate egg white into a small bowl and fork beat with 1 tablespoon water. Brush crust with egg mixture and sprinkle with 1-2 teaspoons of sugar.
Bake on the middle rack of the oven until crust is just golden, about 40 minutes at 375 degrees F. Depending on your oven, it may take a little more time!

Note: Use a food processor to chop the cranberries quickly. I chop 3 cups of the cranberries and add 1 cup whole for a filling with varied texture.

http://kerrygoldusa.com/recipes/kate-mcdermott-s-cranberry-pie

December 15, 2020

Kerrygold Braised Red Cabbage

Serves: 4-6

The easiest way to cut the red cabbage and onions is on a Japanese mandoline but of course you can do it with a sharp knife if you don’t have one or a food processor works well too. This would be delicious as a side order or serve with baked jacket potatoes with a dollop of soured cream and chives for a light supper.

Ingredients:

4 tbsp (2oz) Kerrygold Salted Butter
1 small head red cabbage, finely shredded (core discarded)
2 red onions, thinly sliced
2 cooking apples, peeled, cored and grated
2 cups (18fl oz) pomegranate or cranberry juice
2 tbsp balsamic vinegar
4 tbsp light brown sugar
½ tsp ground cinnamon
½ tsp mixed spice
good pinch of ground cloves
salt and freshly ground black pepper

Directions:

Heat a very large heavy-based pan. Add the butter and once it has melted, tip in the red cabbage and onions. Sauté over a medium to high heat for about 10 minutes until just beginning to soften.

Stir the apple into the cabbage mixture and then add the pomegranate or cranberry juice, balsamic vinegar, sugar and spices. Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 1 hour over a low heat, stirring every 20 minutes until the cabbage is meltingly tender. Transfer to a warmed dish and serve at once.

BRAISED RED CABBAGE