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

March 18, 2016

Kerrygold Irish Stove-Top Potatoes with Aged Cheddar

Serves: 4

This is a variation on the traditional way of cooking potatoes in a cast-iron frying pan over an open fire. Choose firm-fleshed potatoes for this recipe such as Roosters or Maris Piper as they will keep their shape during cooking and don’t break up. Of course this recipe could also be baked in the oven if you’d prefer. They’re delicious on their own with just a salad or try serving simply with grilled fish or a steak.

Ingredients:

1½lb potatoes
2 tbsp (1oz) Kerrygold Salted Butter
2 onions, thinly sliced
1 cup (4oz) Kerrygold Aged Cheddar, grated
salt and freshly ground white pepper

Directions:

Peel the potatoes and slice thinly on a mandoline or with a very sharp knife.

Heat the butter in a heavy-based frying pan that is about 8in (20cm) in diameter and about 2in (5cm) deep. Remove from the heat and cover the bottom with a layer of the potatoes.

Add a layer of onions over the potatoes and another of grated cheese, seasoning generously as you go. Continue these layers, finishing with a layer of potatoes and a sprinkling of cheese.

Cover tightly with tin foil and cook over a very low heat for 45 minutes to 1 hour until potatoes on top are just cooked through when pierced with a sharp knife.

Preheat the grill. Uncover the stoved potatoes and place straight under the grill to cook for 2-3 minutes until golden brown. Serve cut into slices, straight from the pan.

http://kerrygoldusa.com/recipes/irish-stove-top-potatoes-with-aged-cheddar

February 28, 2016

Field Mushroom Soup with Crunchy Garlic Croutons

Serves:

4-6

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

February 11, 2016

Delicate Spinach Soup from Kerrygold

Prep:

45 Minutes

Ingredients:

1 lb. potatoes
1 bunch of spring onions
1 ¼ Tbsp. Kerrygold Salted Butter
14 oz. cream spinach
25 ¼ Fl. oz. vegetable stock
1 ¾ Fl. oz. whipping cream
Fresh herbs (tarragon, parsley, dill, cress, chervil)
Salt
Pepper
Nutmeg
3 ½ oz. Kerrygold Reserve Cheddar

Directions:

Peel, clean and roughly chop the potatoes into cubes. Clean and slice the spring onions. Chop the herbs finely. Melt the butter in a large saucepan and briefly sweat the potatoes and spring onions. Add herbs and continue to sweat everything briefly. Add cream spinach and vegetable stock. Simmer for 20 minutes, then purée the soup. Add cream and season with salt, pepper and nutmeg.

Grate the Reserve Cheddar, Pour the spinach soup into pre-heated bowls and sprinkle with the Reserve Cheddar.

http://kerrygoldusa.com/recipes/delicate-spinach-recipe