- 4 chunky cod fillets (or any firm white fish, fresh or frozen)
- 450g frozen spinach
- 50g Avonmore butter
- 50g flour
- 1/2 cup Lemon lemon juice
- 400ml Avonmore Supermilk
- 1/2 onion, studded with 3 cloves
- 2 bay leaves
- 6 black peppercorns
- 3 tbsp Avonmore Cooking Cream
- 1tsp Dijon mustard
- Salt and paper
- 2 tbsp capers
- 1/3 cup fresh dill, leaves plucked
- Allow the spinach to defrost overnight in the fridge or quickly defrost in the microwave. Squeeze out some of the excess water.
- To make the sauce, gently heat the milk with the onion, bay leaves and peppercorns.
- Melt the butter in a saucepan before adding in the flour to form a paste called a roux, stir well to mix. Slowly start pouring in the milk, stirring constantly. Add the lemon, cream and mustard and season well.
- In a large baking dish lined with parchment paper, spread out the spinach. Place the cod on top and season well. Pour over the creamy sauce. Bake at 200’C for 12 to 15 minutes until the cod is opaque and cooked through.
- Garnish with capers and fresh dill.
- 1 shallot
- 3 cm piece of fresh ginger
- 1 tsp. black sesame seeds
- 1 tsp. white sesame seeds
- 2 tsp. coconut oil
- 1 tsp. dried turmeric
- 100g Flahavan’s Irish Organic Jumbo Porridge Oats
- 500ml vegetable stock
- Salt and pepper
- 2 free range eggs
- 100g Kimchi
- Handful fresh coriander leaves
Here’s a modern twist on an old favourite, Dairygold Roasted Brussels Sprouts with Bacon, proven to please even the fussiest of eaters!
- 2-3 tbsp Dairygold
- 1.5lbs or 800g Brussels sprouts, trimmed and halved
- 4 slices bacon diced
- 1 tbsp balsamic vinegar
- Salt and pepper
Preheat the oven to 200C. Melt the Dairygold in a pan before tossing the halved sprouts in. Season with salt and pepper.
Line an oven tray with tinfoil and spread the sprouts in an even layer. Sprinkle with the diced bacon. Cook for 30-35 minutes turning a few times. When ready, toss into a serving bowl and sprinkle with balsamic vinegar.
Kids and vegetables – the eternal battle. Some days you’ll win, others you’ll lose, but whenever the sun gets its hat on, you’ve got a fantastic ally on your side in the shape of the barbecue grill. BBQing makes everything taste good, including this quick corn on the cob recipe.
- 60g / 4 tbsp Dairygold
- 4 ears of corn
- 2 finely chopped chillis (as mild or as hot as you like)
- Bunch of finely chopped coriander
- Reasonable amount of sun in sky (by Irish standards)
Spread the Dairygold over the top of each ear of corn.
Sprinkle some chopped chillies and coriander over the Dairygold.
Wrap the corn in tin foil to lock in the flavour and pop them on the BBQ for 15 minutes.
If it’s one of those summers, or if you’d like to try this at any time of the year, you can alternatively pop the foil-wrapped corn in the oven for 20 minutes at 200°C /400°F/Gas Mk 6.
The best and quickest meal you can imagine. Great any time of the day!
Cooking time: 15 min
- 2 tablesps olive oil
- 1 bunch of scallions, chopped
- 2 x 250g bags of baby spinach leaves, washed and drained
- 5-6 eggs
- Good handful of regato or other hard cheese
- Knob of butter
- 2 to 3 teasps. Balsamic vinegar
Heat the grill. Heat a tablesp. of the oil in a large non stick pan , add the scallions and half the spinach . Stir-fry for 2-3mins until they soften. Tip into a colander and press down to squeeze out the excess moisture. Beat the eggs and cheese and then add in the spinach mixture & stir well.
Reheat the pan adding the knob of butter, pour in the egg mixture and cook, stirring gently until well set on the base. Finishing cooking under the grill.
Slide onto a large plate for serving or cut into wedges and serve from the pan.
Mix remaining spinach with the olive oil and balsamic vinegar, season lightly and serve with the omelette and some crusty bread.
Nutritional Analysis per Serving
Energy: 281 kcal
Another Irish favorite, our Bread and Butter Pudding brings back warm memories of cold days spent with family in front of the fire. The bread, slathered in soft Irish butter made with grass-fed cow’s milk and soaked in custard, browns nicely and makes a sweet spongy companion for the warm dates. The Boozy Toffee Sauce turns the pudding into an adults-only treat that’s sure to keep everyone toasty.
- 4 tablespoons Kerrygold Butter, softened, plus extra for greasing
- 10 slices good-quality white bread, crusts removed
- 7 ounces (about 1 cup) pitted dates, chopped
- 1 1/2 cups cream
- 2/3 cup milk
- 3 eggs
- 3 ounces (about 1/3 cup plus 2 tablespoons) superfine sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon light brown sugar for sprinkling
- Boozy Toffee Sauce (recipe follows)
- Softly whipped cream
- Boozy Toffee Sauce:
- 8 tablespoons Kerrygold Butter
- 8 ounces (about 1 1/4 cups) light brown sugar (or half brown and half superfine sugar)
- 1 cup cream
- 1/4 cup brandy
- 1/4 cup sweet sherry
Preheat oven to 350° F. Butter the bread, leaving 4 slices whole and cutting the remaining 6 slices in half to make triangles. Grease the sides and base of an 8-inch square baking dish. Place the 4 whole slices of bread buttered side up on the base of the ovenproof dish, then sprinkle the chopped dates over the top. Arrange the triangles of bread buttered side up on top to cover the dates.
Heat the cream and milk in a saucepan almost to the boil. While it heats up, whisk the eggs, sugar and vanilla in a heatproof bowl, then pour the very hot milk and cream on top, whisking as you pour. Pour this custard over the bread, and allow to soak for 20 minutes. Sprinkle brown sugar over bread. Place the baking dish in a large roasting pan and carefully pour enough hot water into the roasting pan to come halfway up the sides of the baking dish. Bake in the oven for 50 minutes to 1 hour or until the top is golden and the center just set. Serve with Boozy Toffee Sauce and some softly whipped cream.
Boozy Toffee Sauce:
Place the Kerrygold Butter, sugar and cream in a saucepan and bring to the boil, stirring all the time. Boil for 4 minutes or until the sauce has thickened. Remove the pan from the heat, allow to cool for 1 minute, then add the brandy and sherry. Makes 1 3/4 cups.
Recipe from Rachel Allen.
Rachel’s Baking Tips:
Try and find large, plump Medjool dates for this recipe. This recipe can be made a day ahead and then re-heated in the oven at 350° F, for 8 to 10 minutes or until hot in the center