Smoked Mackerel Mousse

smoked-mackerel

Serves: 15

Ingredients

  • 300ml Millac Gold Double or cooking cream
  • 300g Skinned smoked mackerel fillets
  • Juice from 2 medium lemons
  • 75g Lakeland Dairies Unsalted butter
  • 2 tspn Horseradish sauce
  • 2 tspn Dijon mustard
  • 1 level tspn Ground black pepper
  • 1 cucumber

Method

Put the cucumber aside.

Place all the ingredients into a blender and blend until you achieve a smooth past, scrapping down as necessary.

Cut the cucumber into 0.5cm slices and arrange on a plate, pipe the mousse onto the cucumber slices or quenelle using two dessert spoons.

http://www.pritchitts.com/recipes/smoked-mackerel-mousse

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Smoked Mackerel Mousse

smoked-mackerel

Serves: 15

Ingredients

  • 300ml Millac Gold Double or cooking cream
  • 300g Skinned smoked mackerel fillets
  • Juice from 2 medium lemons
  • 75g Lakeland Dairies Unsalted butter
  • 2 tspn Horseradish sauce
  • 2 tspn Dijon mustard
  • 1 level tspn Ground black pepper
  • 1 cucumber

Method

Put the cucumber aside.

Place all the ingredients into a blender and blend until you achieve a smooth past, scrapping down as necessary.

Cut the cucumber into 0.5cm slices and arrange on a plate, pipe the mousse onto the cucumber slices or quenelle using two dessert spoons.

http://www.pritchitts.com/recipes/smoked-mackerel-mousse

Kerrygold Easy Baked Apple

It’s apple time and over the next weeks fresh crops will be coming into our markets. I always love making my first apple pie of the season as it scents my home so sweetly. But, there are times when I crave that apple pie flavor without making a full pie and, that’s when I turn to Easy Baked Apples. I enjoy baked apples for breakfast with a bit of cream poured over the top, serve them on pretty plates for afternoon tea with friends and they are a much appreciated after dinner dessert, especially with a little splash of apple brandy, too. For apple varieties, try Braeburn or Honeycrisp both of which are good cooking apples that will hold their shape. If you are lucky enough to live in an area of the country where farmers bring their precious apple crops to Saturday markets in season, look for Bramley’s, Roxbury Russet or Pink Pear to name just a few. When scooping out the core and seeds, try a melon baller instead of an apple corer but either will work just fine. Then add a sweet spiced buttery filling and pop them in the oven to bake. What could be easier than that?

Prep:  15 minutes
Cook:  45 minutes
Serves:  4
Ingredients:
  • 4 baking apples, peel on, cored to within 1/2 inch of bottom
  • 4 tablespoons Kerrygold Irish Unsalted Butter + a bit more for dotting
  • 1/2 cup sugar (brown or white)
  • 1 rounded teaspoon cinnamon
  • 1/2 teaspoon allspice
  • grating or pinch of nutmeg
  • pinch of salt
  • 1/4 cup chopped nuts (optional)
  • 1/4 cup raisins or dried cranberries (optional)
Directions:

Don’t worry about being too exact with proportions. I use cinnamon, allspice, and nutmeg but you may like to add cardamom, cloves or ginger. Apples adjust well to nearly all spicing.

Core apples from stem side through the center to 1/2 inch from the bottom.

Score around the apple with a sharp knife and then place the apples in an ungreased baking dish.

 

FILLING:

Mix chilled Kerrygold Irish Butter, sugar, and spices together and fill the empty cored space of each apple with some.

Dot each apple on the top with one additional small piece of Kerrygold Irish Butter.

Add water or cider to the height of about 1/2 inch in pan.

 

BAKING:

Preheat oven to 350F.

Bake for about 45 minutes.

Take a sharp knife and if it can slide in easily, they’re done! If not, bake a bit longer.

 

SERVE:

Spoon the warm sauce in the bottom of the pan over the top of apples and a dollop of whipped cream.

http://kerrygoldusa.com/recipes/easy-baked-apple/

Potato, Kale & Leek Quiche

Potato-Kale-Leek-Quiche-9357-266x266

Created by Mandy Mortimer for the Avonmore Blogger Competition http://www.mandymortimer.com/potato-kale-leek-quiche/

Ingredients

Crust Ingredients (Pâte Brisée)

  • 340g Plain Flour
  • 2 Tbsp Fresh Thyme, roughly chopped
  • 225g Unsalted Butter, chilled and cut into cubes
  • 1/2tsp Salt
  • 115ml Ice Cold Water

Filling Ingredients

  • 750g New Potatoes, rinsed
  • 150g Curly Kale, rinsed
  • 2 Leeks, split and rinsed
  • 250ml (1 cup) Milk
  • 250ml (1 cup) Avonmore Cooking Cream
  • 250ml (1 cup) Sour Cream
  • 6 Eggs
  • 2 tsp Salt
  • 1/4 tsp Cracked Black Pepper
  • 1/4 tsp Grated Nutmeg
  • 100g (1 cup) Aged Cheddar, grated (smoked is optional but delicious)

Directions

For the Crust:

  1. Combine flour, thyme and salt in a large bowl with the butter
  2. Rub the butter into the flour with your fingertips until it resembles breadcrumbs, with a few good pea sized pieces remaining
  3. Tip: You can also use a pastry cutter or 2 knives to cut the butter into the flour
  4. Tip: Alternatively, you can do this in a food processor. Add half the butter, pulse a few times, add the remaining butter, and pulse until you get the breadcrumb texture and pea sized pieces of butter
  5. Add half of the water and stir the mixture with a blunt knife
  6. Add more water just until the dough start to clump together
  7. Tip: If using a food processor, stop adding water as soon as a ball just starts forming after pulsing together
  8. Tip mixture out onto a floured surface and lightly work the dough until it comes together to form a ball
  9. Tip: Don’t overwork the mixture, you want to still be able to see chunks of butter in the dough
  10. Flatten the ball of dough into a thick disc, wrap in clingfilm and chill for a minimum of an hour before using

For the Quiche

Prepare the crust:

  1. Remove chilled dough from the fridge and leave to stand at room temperature for about 15 mins, just so that it’s easier to roll out
  2. Meanwhile, line the bottom of a 9″ springform pan (or a 2″ deep quiche tin) with parchment paper and lightly butter the sides
  3. On a well floured surface, or between 2 sheets of parchment paper, roll out the pastry dough until about 5 – 7mm thick
  4. Carefully roll the pastry onto your rolling pin, then gently unroll it over your prepared tin
  5. Gently work the pastry into the tin, making sure it’s pressed into the corners
  6. Let the excess dough hang over the top of the pan, but reserve a small piece in case you need to patch any holes once baked
  7. Prick the bottom of the dough with a fork, then cover in clingfilm and leave to chill in the fridge for about 30mins, during this time preheat your oven to 180°C (160°C Fan assisted)
  8. Once chilled, line the pastry with crumpled parchment or heavy duty clingfilm and fill with baking beads or dried beans or rice
  9. Put tin on a baking sheet and blind bake for 25 mins
  10. Remove parchment or clingfilm with beans, use reserved dough to patch any cracks or holes if needed, then return to the oven and bake for a further 15 mins
  11. Leave to cool on a wire rack, and once cool, use a sharp knife to trim off the overhanging excess dough

Prepare the Vegetables:

  1. Cook the potatoes by bringing a large pot of salted water to the boil, add potatoes and cook for 10 – 12mins, until a sharp knife or fork can easily pierce all the way through a potato
  2. Drain potatoes and leave to cool
  3. Blanche the kale by bringing a large pot of salted water to the boil, add half of the kale and cook for about 1 min, just until tender but still firm
  4. Remove kale with a slotted spoon and leave to drain in a colander
  5. Add the remaining kale and do the same
  6. Chop the leeks into roughly 1cm discs
  7. Add a splash of olive oil and 1 Tbsp salted butter to a frying pan over medium high heat
  8. Once butter is melted, add the leek and sauté just until tender, between 2 – 5 mins
  9. Remove from heat and leave to cool
  10. Once potatoes are cool enough to handle, cut each potato into thirds or quarters, depending on size, so that each round is about 1cm thick
  11. For the kale, squeeze out any excess water then trim off and discard any thick stalks. Roughly chop the kale and set aside

Assemble & Bake the Quiche:

  1. Preheat oven to 180°C (160°C fan assisted)
  2. In a large bowl, whisk together the milk, cream, sour cream, eggs, salt, pepper & nutmeg until frothy
  3. Combine the chopped kale with the custard mixture
  4. Spread the potato pieces on the bottom of the pastry shell
  5. Tip: The pastry tin must be on a large baking sheet
  6. Evenly strew half of the leek and half of the grated cheese over the potato
  7. Carefully spoon the kale on top and strew with the last of the leek
  8. Pour the custard into the shell and fill to the brim
  9. Tip: You need to work quickly at this point, the pastry is quite porous and you may see some of the mixture seeping out the bottom of the tin, but as soon as it’s in the oven, the leaked mixture will cook and stop any more from seeping out
  10. Sprinkle the top with the remaining grated cheese
  11. Carefully place it on the middle shelf in the preheated oven, and reduce the temperature to 160°C (140°C Fan Assisted)
  12. Bake for 1h20 – 1h30, just until done but there’s still a slight jiggle in the centre
  13. Remove from the oven and leave to cool on a wire rack for 40mins – 1hour
  14. Carefully remove the tin and leave for another 10 – 15mins before cutting into
  15. Tip: Don’t be tempted to cut into it too soon, it won’t be firm enough and you’ll end up with a heap of scrambled egg on your plate rather than a slice of quiche
  16. Enjoy still warm, or refrigerate and enjoy the next day, either cold, or heated up and served with a fresh salad.
    

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

Pumpkin Ravioli with Sage Brown Butter Sauce

Rec 295906 pumpkin ravioli sage

This recipe from the Sur La Table kitchen will become your new Fall favorite. The sweetness of the pumpkin filling complements the richness of the brown butter sauce. You can substitute butternut squash for the pumpkin if you prefer. You can also make a double batch of ravioli and freeze them in an airtight container for up to 1 month.

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