Kerrygold Raspberry Scones

Raspberry_Scones-3_copy-291x132

Ingredients:

  • 500g self-raising flour, plus extra for dusting
  • 2 tsp baking powder
  • 120 g Kerrygold Pure Butter, softened
  • 120 g caster sugar, plus extra for sprinkling
  • 2 eggs
  • 6tbsp milk, plus extra for brushing
  • 150g fresh raspberries

Directions:

Preheat the oven to 220°C, dust a large baking sheet with flour.

Combine the flour and baking powder in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Add the sugar to the bowl and mix it through the crumbs.

In a measuring jug, whisk together the milk and egg until combined. Pour this into the crumb mixture and mix through with a table knife until a rough dough forms. Add the raspberries and mix it through the dough. Use your hands to push the dough together, making sure to include any mixture that’s stuck on the sides of the bowl.

Dust a clean work surface with a little flour, turn the dough out of the bowl and press into a round shape. With a rolling pin, roll the dough out to a thickness of 2.5cm (1in). Using a 7.5cm (3in) circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat the process until you have used all the dough.

Brush each scone with a little milk and sprinkle with sugar. Place in the oven on the middle shelf and bake for 12-14 minutes until they have risen and turned a lovely golden-brown colour on top.

Transfer to a wire rack to cool slightly before serving warm with a little butter and jam.

http://www.kerrygold.com/recipes/raspberry-scones

Kerrygold Butternut Squash Tart

butternut squash tart

Directions:

Make crust. Combine flours, sugar, and salt. Stir together. (A note on oat flour: you can make at home by adding old fashioned oats to a high-powered blender or food processor.) Add butter into the mixture by the tablespoon. Incorporate by hand, smashing butter between your middle finger and thumb to fully incorporate into the flour. Add water one tablespoon at a time until dough holds together, again, using your hands to incorporate. Cover and place in fridge to chill.

Meanwhile, make filling. Peel and thinly slice butternut squash. Slice shallot as well, and add into a large bowl with the remaining ingredients. Toss to combine.

Assemble. Preheat oven to 400 degrees F. Press tart crust into an 11-inch tart pan being sure to press the crust up along the sides. Use your other thumb to level the top of the crust. Add filling ingredients, making sure to spread evenly. Bake for 40-45 minutes. Serve warm.

http://kerrygoldusa.com/recipes/butternut-squash-tart

Irish Stove-Top Potatoes with Aged Cheddar

Irish_Stove-Top_Potatoes_with_Kerrygold_Aged_Cheddar_Cheese

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.

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

Kerrygold Irish Oat Flapjacks

kerrygold flapjacks

Serves:

Makes 10

This has to be one of the quickest and easiest recipes to master. The traditional flapjack is simply delicious and similar to an oat bar. Flapjacks are not to be confused with an American or Canadian flapjack, which is another term for pancakes. They store well in an airtight container for up to 1 week, which makes them great for a packed lunch.

Kerrygold Bubble and Squeak

Homemade Traditional Potato Pancake Latke on a Background

Some things, like love, and occasionally leftovers, are better the second time around. Granted, day-old mashed potatoes and brussel sprouts can be pretty sad on the rebound. But turn them into bubble and squeak, and they become a sum, much more delectable than its parts. A homespun British classic with a long history, bubble and squeak is a versatile dish. More formula than recipe, it traditionally combines potatoes and some member of the brassica family (cabbage, brussel sprouts, etc.) panfried in a bit of fat to form a crisp cake with a creamy middle. (The quirky name, sounding a bit like Cockney slang, comes from the sound the vegetables make sizzling in the pan). While cabbage or sprouts are the go-to greens, anything from string beans to peas are fair game, and parsnips and carrots also find their way into the mash. Bacon, too, may make an appearance – adding a nice bit of smokiness, and delicious fat for frying. Our version sticks close to the classic, with a luscious cap of Kerrygold Aged Cheddar for another layer of flavor and richness. What comes next is up to you. Form it into patties, or fry it into one large cake. Serve it at dinner next to roast chicken or a pansizzled pork chop, slide it next to a salad at midday, or top it with a poached egg and call it brunch. Delicious in any form, bubble and squeak makes yesterday’s veggies easy to love.