- 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
1. Finely chop the shallot, then peel and grate the ginger
2. Toast the sesame seeds in a dry frying pan for 2 minutes until fragrant, and put to one side for later
3. Add 1 tsp. of coconut oil to a medium sized saucepan over a medium heat and sauté the shallot and ginger until soft
4. Add the turmeric and sauté for a further 1 minute, before adding in the Flahavan’s Irish Organic Jumbo Porridge Oats / Flahavan’s Organic Jumbo Oats and hot vegetable stock
5. Continue cooking the oats for 6-8 minutes, stirring from time to time to prevent them from sticking. Season with salt and plenty of freshly-milled black pepper
6. In the meantime, add 1 tsp. of coconut oil to a small frying pan over a medium heat and fry the eggs to your liking
7. Spoon the turmeric porridge into two shallow bowls. Top each bowl with some of the kimchi and a fried egg. Sprinkle with the toasted sesame seeds and fresh coriander leaves to serve
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.
Protein-packed quinoa and grass-fed Kerrygold Irish cheese are a natural pair that will lure your entire household into the kitchen with the aromas they create together. This whole grain vegetarian dish holds its own as a main course but also makes a delightful side to lean meat, chicken or fish.
- 1/2 medium yellow onion, chopped
- 2 cups cooked quinoa
- 1/2 large red bell pepper, chopped
- 1/2 cup shredded Kerrygold Reduced FatDubliner Cheese
- 1 egg plus 2 egg whites, lightly beaten
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Pinch sea salt
- Dash black pepper
- 1/2 avocado, peeled and chopped
- 1/2 medium tomato, chopped
- Olive oil cooking spray
Combine onion, quinoa, bell pepper, Kerrygold Dubliner Cheese, egg and egg whites, garlic and chili powder, salt and pepper in a medium mixing bowl and mix gently with a spoon or spatula. Heat a large skillet sprayed with cooking spray over medium-high heat. Using a 1/2-cup measuring cup, measure half cup portions of the quinoa mixture and turn out into the pan, flattening each until 1/2-inch thick. Cook for 2 to 3 minutes, or until bottom is browned and the cake is firm. Flip cakes over and cook for an additional 2 minutes. Top each serving with half the chopped avocado and tomato, dividing equally. If serving as individual cakes, top each with 1 tablespoon of chopped avocado and tomato.