Tag: Kerrygold USA

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Focaccia Pan Pizza @KerrygoldUSA

Kerrygold USA

@KerrygoldUSA

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Give homemade goodness a try this week with this Focaccia Pan Pizza : https://ow.ly/7Roj50Qvx7a

INGREDIENTS

For the dough:

1 tablespoon granulated sugar

2 ¼ teaspoons dry active yeast1 cup warm water, 85 degrees F2 tablespoons olive oil3 cups unbleached all purpose flour2 ¼ teaspoons kosher saltFor the sauce:2 cups canned crushed tomatoes½ teaspoon kosher salt1 clove garlic, minced1 teaspoon dried oreganoToppings:3 cups Kerrygold

Dubliner® Cheese½ cup mozzarella, gratedTorn basil leavesBlack olivesRed onion, thinly slicedYellow bell pepper, thinly sliced1 teaspoon chili flakes, optional

Instructions

  1. In a large mixing bowl, combine the warm water, dry active yeast, and the granulated sugar. Use a whisk to mix, and begin dissolving the yeast. Scrape the sides of the bowl with a rubber spatula, and let the mixture rest at room temperature for 5 minutes to activate the yeast.
  2. Add the olive oil, all purpose flour, and kosher salt to the bowl. Use a wooden spoon, or a Danish dough whisk to mix until a shaggy dough forms, and there are no dry patches of flour. Scrape down the sides of the bowl, then cover the bowl with a clean kitchen towel, and let it rest for 10 minutes on the counter at room temperature.
  3. With clean, damp hands, reach into the bowl and gently lift one side of the dough up, stretching it as far as it will go without tearing. Fold the side of dough over the ball, and work your way around the dough, lifting up, stretching, and folding the dough back over itself. Cover the bowl with the kitchen towel, and let rest for another 15 minutes.
  4. Stretch and fold the dough once more, then cover the bowl with plastic wrap, and let the dough rise in a warm place at room temperature for about an hour, until doubled in size. 
  5. Meanwhile make the pizza: in a small mixing bowl, combine the crushed tomatoes, kosher salt, minced garlic, and dried oregano. Stir to combine, and set aside.
  6. Preheat the oven to 450 degrees F. Drizzle 2 tablespoons of olive oil into a rectangular 9×13 inch baking pan, making sure to coat the sides of the pan.
  7. Pour the risen dough out into the prepared baking pan, lightly oil your hands, and use them to stretch the dough out into the corners of the pan until it covers the bottom of the pan. Cover the pan with a kitchen towel, and let the dough rest for another 40-45 minutes while the oven preheats.
  8. After the second rise, make sure the dough is evenly stretched to the corners of the baking pan. Spoon 1 ½ cups of the sauce over the top of the dough. Use your fingertips to dimple the sauce down into the dough. Don’t be afraid to get your hands a bit messy. 
  9. Bake the pizza for 10-12 minutes. Remove the pizza from the oven, and spoon on the remaining ½ cup of sauce, and layer on all of the toppings. Bake for another 12-15 minutes until the cheese is bubbling.
  10. Use a spatula to remove the pizza from the pan. Top the pan pizza with torn basil leaves, and serve immediately. Kitchen shears are useful for slicing up the pizza.
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Field Mushroom Soup with Crunchy Garlic Croutons @kerrygoldusa

Field_Mushroom_Soup_with_Crunchy_Garlic_Croutons

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.

http://kerrygoldusa.com/recipes/field-mushroom-soup-with-crunchy-garlic-croutons

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Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA #ballymaloe

video-broccoli

I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen

Ingredients:
  • THE SOUP:
  • 2 tbsp Kerrygold Salted Butter
  • 2 potatoes, peeled and finely chopped
  • 1 large onion, peeled and chopped
  • Salt and freshly ground black pepper
  • 1 head of broccoli, with stalk
  • 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
  • 3/4 cup heavy cream
  • THE DUBLINER TOASTS:
  • 8 slices good-quality white bread
  • 3 oz Dubliner Cheese, finely grated
Directions:

 

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.  Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.

 http://kerrygoldusa.com/recipes/broccoli-soup-with-dubliner-toasts/