Smoked Haddock Chowder Recipe | Kerrygold Ireland

32 minutes ago

Chowder makes a beautiful simple supper for any day of the week and a little extra for lunches is always a good idea. This version with potato, leeks, white wine and corn is a must try

Smoked Haddock Chowder Recipe | Kerrygold Ireland

Directions

Clodagh McKenna Farmhouse Recipe

Method:

  1. Set a saucepan over a medium heat and melt the butter.
  2. Stir in the onion, leek and garlic.
  3. Reduce the heat, cover and leave to sweat for 5 minutes.
  4. Remove the pan from the heat and add the wine.
  5. Return the pan to the heat and cook for a further 3–4 minutes.
  6. Pour in the stock, milk and potatoes and bring to the boil.
  7. Reduce the heat and simmer for 10 minutes.
  8. Stir in the haddock and continue to cook for 5 minutes.
  9. Add the cream, fresh dill and season to taste with salt and pepper.
  10. Cook for a further 5 minutes.

Ingredients

  • 50g Kerrygold Pure Irish Salted Butter
  • 1 onion, finely diced
  • 1 leek, finely sliced
  • 2 stalks of celery, finely sliced
  • 2 garlic cloves, crushed
  • 100ml dry white wine
  • 500ml fish stock
  • 300ml milk
  • 300g potatoes, peeled and diced
  • 1kg un-dyed smoked haddock, skin removed and cut into small chunks
  • 250ml single cream
  • 2 tablespoons fresh dill, chopped
  • Sea salt and freshly ground black pepper

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Flahavans baked berry squares with oats

“Happiness is enjoying the little things in life..”

Why not bake these delicious baked berry squares with oats?! Perfect for an afternoon of cooking with the kids.

Ingredients: See more

Ingredients:
235 g rolled Flahavan’s oats
2 eggs
90 g blueberries
120 g apple compote
40 g brown sugar
240 ml skimmed milk
15 g milled flaxseed
1 1⁄2 tsp baking powder
1 1⁄2 tsp cinnamon
1 tsp vanilla extract
1⁄4 tsp salt

Method:
Preheat the oven to 175°C/350°F/gas 4.
Mix the oats, eggs, blueberries, apple compote, brown sugar, skimmed milk, flaxseed, baking
powder, cinnamon, vanilla extract and salt together in a large bowl. Then pour into a 33 × 23 × 5 cm baking tin.
Bake in the oven until the liquid is absorbed and the oats are tender, about 25–30 minutes.
Cut into 12 equal-sized portions.