Dairygold Sweet Fried Onions

dgold sweet onions 20616

In any given week of family dinners, onions are always going to do a lot of heavy lifting, mostly as a flavour-enhancing recipe ingredient. But with a little Dairygold and garlic to hand, you can also serve these antioxidant-rich veg as a tasty red meat side dish.



  • 3 large onions
  • 1 finely chopped bulb of garlic
  • 1 tbsp / 15g Dairygold
  • Salt and pepper to taste
  • Swimming goggles! (optional)


To start, top and tail the onions, then remove the skin to make them easier to slice and dice.

For a surefire way to avoid tears or stinging while chopping your onions, put on a pair of swimming goggles. You’ll look a bit ridiculous, but it really works!

If that method isn’t for you, you could also try keeping your onions in the fridge once you’ve bought them, or cutting the bulb out of the onion (by making an angled, circular incision around the root) before peeling.

Chop the onions into medium sized pieces and toss them into a hot frying pan.

While the onions simmer away, finely chop the garlic into small pieces, then add them to the pan, along with a generous dollop of Dairygold.

Allow the onions, garlic and Dairygold to simmer gently for a few minutes on a low heat.

Once the pan’s contents are golden and translucent, simply season to taste with the salt and pepper just before serving.


Neven’s Pan-fried Hake with Lemon and Herb Butter Sauce


 Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on what’s available.

Serves 4


  • 4 x 175g hake fillets, skin on and boned
  • 1 tablesp. olive oil
  • Salt and freshly ground pepper
  • 50g butter
  • ½ lemon, pips removed
  • 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)

To Cook

Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.

Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.

Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.

Serving Suggestions

Steamed broccoli and sauté new potatoes


Above all be careful not to overcook the fish.  To check, gently prod the thickest part of the fish with a small knife.  If it is cooked, the flesh will look opaque and the flakes will separate easily.  If it isn’t done yet, it will still have the translucent look for raw fish.

Other fish you could use: Whiting, haddock or trout fillets

Nutritional Analysis per Serving

Protein: 39g 

Carbohydrates: 52g 

Fat: 26g 

Iron: 2.4mg 

Energy: 644kcal 


tangy & tantalizing orange & almond drizzle cake glazed with citrus syrup

This elegant simple cake doesn’t need to try hard to be absolutely delicious. I love it slightly warmed, which makes it even more moist and zesty… try it with a little Greek yoghurt.

This zesty Orange & Almond Drizzle Cake becomes deliciously moist as it cools down and absorbs the syrup. Although it takes all my willpower not to steal a spoonful when the syrup is still runny on top!

Bruschetta Pizza with Irish Cheese


The Tuscan flavors of warm bruschetta topped with bubbling Irish cheese – truly a taste to behold. This pizza is a wonderful oven-baked twist on the traditional appetizer, making a perfect shared starter or a meal of its own.

Prep:  20 minutes
Cook:  12 to 15 minutes
Serves:  6 main dishes or 12 appetizer servings

  • 2 cups seeded, diced fresh tomato
  • 2 tablespoons snipped fresh basil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons minced fresh garlic
  • 1 pound pizza dough
  • Flour
  • 1 (7-oz.) package Kerrygold Dubliner Cheese, shredded
  • 3 tablespoons shredded Kerrygold Reserve Cheddar Cheese

Catherine’s Weekly Recipes for Father’s Day. Lemon & Poppy Seed Loaf



125g/4oz Odlums Coarse Wholemeal Flour
125g/4oz Odlums Cream Plain flour
2 tsp of Odlums Baking Powder
2 tbsp Poppy Seeds
75g/3oz Shamrock Golden Caster Sugar
3 tbsp Rowse Honey
3 Eggs
Rind of 2 Lemons
125g Carton Natural Yoghurt
100ml Sunflower Oil

To Glaze

2 tbsp Rowse Honey (slightly warmed)
Juice of 1 lemon


1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Grease and base line a 900g/2lb loaf tin.
3. Mix the flours, baking powder and poppy seeds in a bowl.
4. In a separate bowl, whisk the sugar, honey, eggs, rind, yogurt and oil together.
5. Pour the mixture onto the dry ingredients and mix well.
6. Pour the mixture into the prepared tin and bake for about 50 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
7. When the cake is baked, remove from the oven and allow to cool in the tin for about 10 minutes. Then transfer to a wire tray to cool.
8. Meanwhile mix the lemon juice and honey together and use to glaze loaf (while slightly warm), if liked.