Ingredients 125 g cornmeal (stoneground, if possible) 150 g plain flour 50 g granulated sugar 2.50 tsp baking powder 0.25 tsp salt 225 ml milk 2 slices bacon rashers (crisply cooked and diced) 75 g butter (melted) 1 egg (slightly beaten) Method 1.Preheat the oven to 200°C (400°F/Gas 6). 2.Grease a 23cm/9in square baking tin.… Continue reading Cornbread
Category: Side Dishes
Cheddar Cheese Croquettes
Ingredients 4 medium potatoes (peeled and mashed) 1 egg seasoning: 150 g grated cheddar cheese chopped parsley breadcrumbs Method 1.Peel, cook and mash the potatoes. 2.Add in the grated cheese, chopped parsley and seasoning. 3.Mix all the above ingredients using the egg to bind them all together. 4.Shape into desired shapes (either the traditional cylindrical… Continue reading Cheddar Cheese Croquettes
Buttery Irish Potato and Apple Bake with Bacon
Hearty potatoes and apples sautéed in Kerrygold Butter and baked with bacon make a dish perfect for chilly fall and winter evenings. A family meal cooked with pure Irish butter is enough to warm any heart. Ingredients 3lbs potatoes, peeled and cut into 1.5 inch cubes 1.5 lbs tart cooking apples (such as Granny Smith),… Continue reading Buttery Irish Potato and Apple Bake with Bacon
Potato Gnocchi
Great comfort food Ingredients 350g (12oz) potatoes 100g (4oz) plain flour, plus extra for dusting 75g (3oz) freshly grated Parmesan cheese 1 egg yolk 2 tblsp ricotta cheese 1 tblsp snipped fresh chives Sea salt and freshly ground white pepper 1 tblsp rapeseed oil 25g (1oz) butter Method 1.Preheat the oven to 200°C (400°F/gas mark… Continue reading Potato Gnocchi
Wild Garlic Pesto
In their book Wild Food,* Biddy White Lennon and Evan Doyle advise using Kilner jars to store your pesto in, as the wild garlic and oil react with metal lids. I always make wild garlic pesto with a good squeeze of lemon juice to brighten the flavour, but feel free to leave it out. (Edible… Continue reading Wild Garlic Pesto
Loaded Baked Potato Salad
Insert Blurb here Ingredients: 1 1/2 pounds potatoes, diced (optionally peeled) 1 cup sour cream (or Greek yogurt) 1/2 cup cheddar cheese, shredded 4 strips Donnelly’s bacon, cut into 1 inch pieces 4 green onions, sliced salt and pepper to taste Method: 1.Boil the potatoes in water until just fork tender, about 15-20 minutes, drain… Continue reading Loaded Baked Potato Salad
Farmers’ Market Potato Salad
Look for a mix of red, purple, and brown-skinned fingerling potatoes, so named because of their oblong shapes, to prepare this stunning salad. If you can’t find them, substitute small red potatoes. You can serve this dish at room temperature just after it’s tossed together, or make it ahead, refrigerate, and serve chilled. Ingredients: 1… Continue reading Farmers’ Market Potato Salad
Warm Honey Mustard Potato Salad
This simple recipe comes to the rescue in a quick and easy side dish that can be served with any grilled meat or fish. It can even be made with leftover boiled potatoes! Ingredients: 3 lbs potatoes (cut in one 1 1/2 inch chunks, leftover boiled potatoes can be used) 3 tbsps Lakeshore Rapeseed oil… Continue reading Warm Honey Mustard Potato Salad
Fabulous Fried Cabbage
Ingredients: 2 teaspoons Irish butter 1 (15 ounce) can chicken broth 1 head cabbage, cored and coarsely chopped 1 pinch salt and pepper to taste Method: 1. Bring the butter and chicken broth to a boil in a large skillet. 2. Reduce heat to low and add the cabbage. 3. Cover and cook over low… Continue reading Fabulous Fried Cabbage