Brussels Sprouts with Chilli and Lemon

 

 

Serves 8

Ingredients

  • 1 kg Brussels sprouts, trimmed
  • 1 tablesp olive oil
  • 2 shallots, finely sliced
  • 2 garlic cloves, finely sliced
  • 1 red chilli, deseeded and thinly sliced
  • Squeeze of lemon juice
  • Salt and fresh-ground black pepper

To Cook

Trim the sprouts and place in a saucepan of boiling salted water.  Reduce to a simmer and cook for 5-8 minutes depending on the size of the sprouts.  While they are cooking heat the oil in a pan and sauté the shallots, garlic and chilli for a couple of minutes over a medium heat.  They should be soft and not coloured.

When the sprouts are cooked drain them well, then stir through the shallots, garlic and chilli mixture along with a squeeze of lemon juice and salt and black pepper to taste.

http://www.bordbia.ie/consumer/recipes/Christmas/Pages/BrusselsSproutswithChilliandLemon.aspx

 

Brussels Sprouts with Chilli and Lemon

 Brussels Sprouts with Chilli and Lemon

 

Serves 8

Ingredients

  • 1 kg Brussels sprouts, trimmed
  • 1 tablesp olive oil
  • 2 shallots, finely sliced
  • 2 garlic cloves, finely sliced
  • 1 red chilli, deseeded and thinly sliced
  • Squeeze of lemon juice
  • Salt and fresh-ground black pepper

To Cook

Trim the sprouts and place in a saucepan of boiling salted water.  Reduce to a simmer and cook for 5-8 minutes depending on the size of the sprouts.  While they are cooking heat the oil in a pan and sauté the shallots, garlic and chilli for a couple of minutes over a medium heat.  They should be soft and not coloured.

When the sprouts are cooked drain them well, then stir through the shallots, garlic and chilli mixture along with a squeeze of lemon juice and salt and black pepper to taste.

http://www.bordbia.ie/consumer/recipes/Christmas/Pages/BrusselsSproutswithChilliandLemon.aspx

Brussels Sprouts with Chilli and Lemon

 Brussels Sprouts with Chilli and Lemon

 

Serves 8

Ingredients

  • 1 kg Brussels sprouts, trimmed
  • 1 tablesp olive oil
  • 2 shallots, finely sliced
  • 2 garlic cloves, finely sliced
  • 1 red chilli, deseeded and thinly sliced
  • Squeeze of lemon juice
  • Salt and fresh-ground black pepper

To Cook

Trim the sprouts and place in a saucepan of boiling salted water.  Reduce to a simmer and cook for 5-8 minutes depending on the size of the sprouts.  While they are cooking heat the oil in a pan and sauté the shallots, garlic and chilli for a couple of minutes over a medium heat.  They should be soft and not coloured.

When the sprouts are cooked drain them well, then stir through the shallots, garlic and chilli mixture along with a squeeze of lemon juice and salt and black pepper to taste.

http://www.bordbia.ie/consumer/recipes/Christmas/Pages/BrusselsSproutswithChilliandLemon.aspx

Dubliner Chicken with Pasta, Pancetta and Arugula

dubliner-chicken-with-pasta-pancetta-and-arugula-hero

A medley of flavors create this dish, with salty pancetta, nutty arugula and pungent, garlicky shallots all being tossed together in melted Kerrygold Irish Butter. Topped with shaved Irish cheese and crunchy pine nuts, the result is a delightfully light plate, perfect for lunch or dinner.

Serves:  4 servings

Ingredients:
  • 1 lb. boneless skinless chicken breasts, cut into bite size strips
  • 2 oz pancetta (about 4 thin slices), coarsely chopped
  • 2 shallots (2 oz) peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup Kerrygold Pure Irish Butter
  • 1/3 cup drained and chopped oil packed sun dried tomatoes
  • 1/2 lb. orchiette pasta, cooked according to package directions
  • Salt and freshly ground pepper to taste
  • 3 cups coarsely chopped aragula
  • 1 1/2 cups shaved or grated Kerrygold Dubliner Cheese
  • 2 tbsp toasted pine nuts
Directions:

Sauté chicken, pancetta, shallots and garlic in a skillet over medium heat for about 10 minutes or until chicken and pancetta are cooked through. Remove from skillet and keep warm. Melt butter in same skillet over medium heat. When butter begins to foam, cook for 1 minute more until golden brown, being careful not to burn. Add chicken mixture, tomatoes and cooked pasta to skillet; cook for a minute more to heat through. Season to taste with salt and pepper. Stir in arugula, Kerrygold Dubliner Cheese and pine nuts and toss lightly.

Chilli and Garlic Flavoured Mussels with Pasta

 Chilli and Garlic Flavoured Mussels with Pasta

 The chilli flakes give a little kick without overpowering the other flavours.

Serves 4

Cooking time: 30 minutes 

Ingredients

  • 1 kg mussels
  • 1 tablesp olive oil
  • 2 shallots, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 1 x 400g tin of chopped tomatoes
  • Pinch of chilli flakes
  • 300g linguine
  • 2 tablesp. chopped flat leaf parsley
  • Salt and freshly ground black pepper

To serve

:

  • Lightly dressed green salad

To Cook

Place the mussels in a large bowl of cold water.  Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won’t close when tapped.

Heat the olive oil in a large saucepan on a medium heat.  Add the shallots, garlic, chilli flakes and cook for 2-3 minutes. They should soften but not brown. Then add the tomatoes and simmer for ten minutes. Taste and season with black pepper and a little salt.

Cook the linguine in a large pot of salted boiling water according to the packet instructions.

While the pasta is cooking add the prepared mussels to the tomato sauce. Allow the mussels to cook for 3-4 minutes, shaking the pan from time to time to ensure they cook evenly. Discard any that have not opened.

When the pasta is cooked, drain, saving a couple of tablespoons of the cooking liquid.  Return the pasta to the saucepan it was cooked in along with the reserved cooking liquid.  Pour the mussels and tomato sauce on top of the pasta and mix well. Return the saucepan to a low heat for a couple of minutes to heat through.

Drizzle over some olive oil and sprinkle with the chopped parsley. Serve with a green salad.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 65g 

Fat: 9g 

Iron: 4.6mg 

Energy: 382kcal 

Chilli and Garlic Flavoured Mussels with Pasta

Chilli and Garlic Flavoured Mussels with Pasta

 The chilli flakes give a little kick without overpowering the other flavours.

Serves 4

Cooking time: 30 minutes

Ingredients

  • 1 kg mussels
  • 1 tablesp olive oil
  • 2 shallots, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 1 x 400g tin of chopped tomatoes
  • Pinch of chilli flakes
  • 300g linguine
  • 2 tablesp. chopped flat leaf parsley
  • Salt and freshly ground black pepper

To serve

:

  • Lightly dressed green salad

To Cook

Place the mussels in a large bowl of cold water.  Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won’t close when tapped.

Heat the olive oil in a large saucepan on a medium heat.  Add the shallots, garlic, chilli flakes and cook for 2-3 minutes. They should soften but not brown. Then add the tomatoes and simmer for ten minutes. Taste and season with black pepper and a little salt.

Cook the linguine in a large pot of salted boiling water according to the packet instructions.

While the pasta is cooking add the prepared mussels to the tomato sauce. Allow the mussels to cook for 3-4 minutes, shaking the pan from time to time to ensure they cook evenly. Discard any that have not opened.

When the pasta is cooked, drain, saving a couple of tablespoons of the cooking liquid.  Return the pasta to the saucepan it was cooked in along with the reserved cooking liquid.  Pour the mussels and tomato sauce on top of the pasta and mix well. Return the saucepan to a low heat for a couple of minutes to heat through.

Drizzle over some olive oil and sprinkle with the chopped parsley. Serve with a green salad.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 65g 

Fat: 9g 

Iron: 4.6mg 

Energy: 382kcal 

http://www.bordbia.ie/consumer/recipes/fish/pages/chilliandgarlicflavouredmusselswithpasta.aspx

Pan-fried potato gnocchi

avon potato gnocchi 7816

Pan-fried potato gnocchi, red pepper cream, toasted pine kernels, basil oil & parmesan cheese. Creamy soothing and an alternative to pasta. Perfect for rustling up in a hurry.

Ingredients

  • 500g fresh gnocchi
  • Finely grated parmesan cheese
  • 1tbsp Avonmore butter
  • 2 tbsp toasted pine nuts (optional)
  • 1 tblsp olive oil
  • 25g Avonmore butter
  • 2 medium shallots, finely diced
  • 1 clove of garlic, chopped
  • 1 large red pepper, finely diced
  • 250ml Avonmore Fresh Cream
  • 150ml Vegetable stock
  • Salt & freshly ground black pepper
  • 100g picked fresh basil leaves
  • 200ml extra virgin olive oil
  • Small pinch of sea salt

Directions

To make the basil oil:

  1. Place the basil and sea salt in a high speed liquidiser.
  2. Add half the olive oil and process for 30 seconds at the highest setting.
  3. Gradually add the rest of the olive oil and continue to process for another 2 minutes.
  4. Transfer to a clean container & cover with a lid. Leave the mix to infuse over night. The next day, strain the oil through a fine sieve & reserve.

 

To make the sauce:

  1. Heat the oil and butter together in a saucepan.
  2. Add the shallots & garlic and cook for 2 minutes without colour.
  3. Add the diced red pepper, cover with a lid and fry for 5 minutes over a medium heat.
  4. Pour in the vegetable stock, replace the lid and simmer for 10 minutes.
  5. Finally, add the cream, season with a little salt & pepper and simmer for 5 minutes.
  6. Transfer to a food processor and process until smooth. Pass the sauce through a fine sieve into a clean saucepan.
  7. Correct the consistency of the sauce by adding more cream or vegetable stock if necessary.
  8. Bring a saucepan of water to the boil.
  9. Add the gnocchi and cook until al dente.
  10. Remove and refresh under cold water. Remove the gnocchi from the water and pat dry using absorbent kitchen paper.
  11. Pre heat a large non stick frying pan and then add the butter. When the butter begins to foam, add the gnocchi to the hot pan, toss in the butter and colour on all sides.
  12. Serve the gnocchi in the centre of 4 warmed serving plates. Spoon the hot sauce over and around the gnocchi. Drizzle around some of the basil oil, sprinkle over the toasted pine nuts (optional) and grate some fresh parmesan over the gnocchi and serve.
    
4.00 avg. rating (76% score) – 2 votes

http://cookwithavonmore.ie/recipe/pan-fried-potato-gnocchi

Kerrygold Mushroom Risotto

Sur_La_Table_Mushroom_Risotto

Serves:4

Ingredients:

  • • 6 cups vegetable broth, low sodium
  • • Boiling water, as needed
  • • 1 tablespoon olive oil
  • • 4 tablespoons Unsalted Butter, divided
  • • ¼ pound fresh wild mushrooms, such as porcini, chanterelles trimmed and chopped into ½-inch pieces
  • • 1 teaspoon fresh sage, chopped
  • • ⅓ cup (about 2 medium) finely chopped shallots
  • • ½ cup dry white wine
  • • 2 cups Arborio or Carnaroli rice
  • • ¼ cup walnuts, toasted and roughly chopped
  • • ¾ cup (1-½ ounces) finely grated Parmesan cheese

Directions:

Pour the vegetable broth into a large saucepan and bring to a boil over high heat. When boiling, lower the heat to low, cover the saucepan, and keep the liquid hot. In case additional liquid is required, fill an additional small saucepan with water and place on the stove over a high heat until boiling. Once boiling, lower heat, cover and keep hot.

In a heavy-bottom saucepan, heat olive oil and 1 tablespoon butter over medium-high heat until butter foams. When foaming subsides, add the mushrooms and cook, stirring occasionally, until browned and any liquid they release is evaporated, about 4 minutes. Add sage, season with salt and pepper and transfer to a bowl using a slotted spoon. Set aside.

Return the saucepan to medium heat. Add 2 tablespoons butter and heat until butter foams. When foaming subsides, cook shallots until softened, stirring frequently with a wooden spoon, about 3 to 4 minutes. Add rice and stir until begins to turn opaque, about 2 minutes. Add the wine and, using a wooden spoon, scrape any browned bits from the bottom of the pan.

Once the liquid has been absorbed, increase heat to medium and, using a ladle, add about 1 cup of hot broth to the rice. Cook, stirring constantly with a wooden spoon over medium heat until broth is almost fully absorbed. Add the remaining stock ½ cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16 to 20 minutes.

http://kerrygoldusa.com/recipes/mushroom-risotto

Kerrygold Mushroom Risotto

Sur_La_Table_Mushroom_Risotto

Serves:

4

Ingredients:

  • • 6 cups vegetable broth, low sodium
  • • Boiling water, as needed
  • • 1 tablespoon olive oil
  • • 4 tablespoons Unsalted Butter, divided
  • • ¼ pound fresh wild mushrooms, such as porcini, chanterelles trimmed and chopped into ½-inch pieces
  • • 1 teaspoon fresh sage, chopped
  • • ⅓ cup (about 2 medium) finely chopped shallots
  • • ½ cup dry white wine
  • • 2 cups Arborio or Carnaroli rice
  • • ¼ cup walnuts, toasted and roughly chopped
  • • ¾ cup (1-½ ounces) finely grated Parmesan cheese

Directions:

Pour the vegetable broth into a large saucepan and bring to a boil over high heat. When boiling, lower the heat to low, cover the saucepan, and keep the liquid hot. In case additional liquid is required, fill an additional small saucepan with water and place on the stove over a high heat until boiling. Once boiling, lower heat, cover and keep hot.

In a heavy-bottom saucepan, heat olive oil and 1 tablespoon butter over medium-high heat until butter foams. When foaming subsides, add the mushrooms and cook, stirring occasionally, until browned and any liquid they release is evaporated, about 4 minutes. Add sage, season with salt and pepper and transfer to a bowl using a slotted spoon. Set aside.

Return the saucepan to medium heat. Add 2 tablespoons butter and heat until butter foams. When foaming subsides, cook shallots until softened, stirring frequently with a wooden spoon, about 3 to 4 minutes. Add rice and stir until begins to turn opaque, about 2 minutes. Add the wine and, using a wooden spoon, scrape any browned bits from the bottom of the pan.

Once the liquid has been absorbed, increase heat to medium and, using a ladle, add about 1 cup of hot broth to the rice. Cook, stirring constantly with a wooden spoon over medium heat until broth is almost fully absorbed. Add the remaining stock ½ cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16 to 20 minutes.

http://kerrygoldusa.com/recipes/mushroom-risotto