- 1 teaspoon olive oil
- 1 onion (about 8 oz), peeled and diced
- 1 yellow bell pepper (8 oz), stemmed, seeded and chopped
- 1 tablespoon minced fresh jalapeño chile
- 1 1/2 teaspoons ground cumin
- 1 can (15 oz) cream-style corn
- 1 can (7 oz) diced mild green chiles
- 2 cups whole milk
- 1 can (15 oz) navy beans, rinsed and drained
- 2 cups shredded cooked chicken
- Salt and pepper
- 1 to 1 1/2 cups shredded Kerrygold Aged Cheddar Cheese (3 to 4 1/2 oz)
In a large pan, combine oil, onion, bell pepper, and jalapeño chile. Stir often over high heat until onion is limp, 3 to 4 minutes. Add cumin, corn, green chiles, milk, and beans. Bring to a boil, then reduce heat, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes. Stir in chicken. Season with salt and pepper. Stir in the Aged Cheddar Cheese and serve immediately.
Additional Ideas:
For the shredded chicken, use leftover roast chicken, or rotisserie chicken from the supermarket. Or season two chicken breast halves with salt and microwave, covered, until juices are clear when chicken is pierced with a fork. Do not overcook.
Accompany chili with warm, buttered corn tortillas and a crisp green salad. Provide additional toppings such as chopped cilantro and sliced green onion, if desired. For a warming snack after an ice skating party or other outdoor activity, serve chili in mugs with spoons. Set out a basket of crackers and a crock of Kerrygold Pure Irish Butter.
Makes 4 servings.
There's nothing more irresistibly mouthwatering than fragrant grilled steak topped with luscious, melted Dubliner Cheese.
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon coarse-ground pepper
- 4 boned rib-eye steaks (each about 1 1/2 inches thick and 12 oz), excess fat-trimmed
- 1 red onion, sliced into 1/2 inch thick rounds
- 1 red bell pepper cut into 1/2-inch thick rounds
- 1 cup shredded or 6 oz very thinly sliced Kerrygold Dubliner Cheese
- Salt
In small bowl, mix vinegar, oil and pepper. Lay onion and pepper rounds on a plate and brush generously with oil and vinegar mixture. Rub remaining mixture all over steaks. Let marinate 5 to 15 minutes.
Lay steaks on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill. Set onion and pepper slices alongside. Close lid on gas grill. Cook steaks 5 minutes and turn over. Top steaks evenly with cheese and continue cooking until done to your liking in center of thickest part (cut to test), about 5 to 7 minutes longer for medium-rare. Cook onion and pepper slices, turning once, until lightly browned on both sides, about 6 to 10 minutes total. Transfer steaks to plates. Separate onion into rings and place on steaks, along with pepper slices. Let rest in a warm place 3 to 5 minutes before serving. Add salt to taste. Serves 4.
- 1 lb. boneless skinless chicken breasts, cut into bite size strips
- 2 oz pancetta (about 4 thin slices), coarsely chopped
- 2 shallots (2 oz) peeled and thinly sliced
- 2 cloves garlic, minced
- 1/4 cup Kerrygold Pure Irish Butter
- 1/3 cup drained and chopped oil packed sun dried tomatoes
- 1/2 lb. orchiette pasta, cooked according to package directions
- Salt and freshly ground pepper to taste
- 3 cups coarsely chopped arugula
- 1 1/2 cups shaved or grated Kerrygold Dubliner Cheese
- 2 tbsp toasted pine nuts
Sauté chicken, pancetta, shallots and garlic in a skillet over medium heat for about 10 minutes or until chicken and pancetta are cooked through. Remove from skillet and keep warm. Melt butter in same skillet over medium heat. When butter begins to foam, cook for 1 minute more until golden brown, being careful not to burn. Add chicken mixture, tomatoes and cooked pasta to skillet; cook for a minute more to heat through. Season to taste with salt and pepper. Stir in arugula, cheese and pine nuts and toss lightly. Makes 4 sevings.
- 6 tablespoons Kerrygold Pure Irish Unsalted Butter, divided
- 3 garlic cloves, minced
- 3 tablespoons chopped thyme
- 1 whole medium-size chicken
- 2 tablespoons canola oil
- Kosher salt and freshly ground pepper
- 2 lemons cut in half
- 1 sprig of rosemary
- 1 head of garlic cut in half
- 4 tablespoons all-purpose flour
- 2 cups chicken stock
Heat oven to 400° F. Mix 5 tablespoons of the butter, garlic, and thyme in a bowl with a spoon until soft. Carefully, using your fingers, peel the skin away from the chicken breast and rub the butter mixture under the skin. Rub the outside of the skin with the canola oil and season with the salt and pepper.
Stuff the cavity of the chicken with the lemons, rosemary and garlic head. Place the chicken in a roasting pan and roast 1 hour or until juices from the thigh run clear when pricked with a knife. Remove from oven and let chicken rest on a platter while you make the gravy. Put the roasting pan on a burner over low heat, sprinkle in the flour, and stir to incorporate any liquid in the pan. Gradually add the chicken stock, stirring constantly. Transfer the gravy into a small pot, and simmer over low heat until it has the preferred consistency. Add additional salt and pepper to taste and whisk in remaining 1 tablespoon of butter; strain the gravy through a fine mesh sieve before pouring it onto the chicken (which will have released some juice onto the plate by now).Serves 4 to 6.
by Chef Cathal Armstrong
- 1/2 cup (4 ounces) Kerrygold Pure Irish Butter
- 1/4 cup drained capers
- 1/4 cup golden raisins
- 4 center-cut skin-on salmon fillets (about 6 ounces each)
- 1 to 2 tablespoons Kerrygold Pure Irish Butter, melted
- Salt and pepper
- One 12-ounce bag baby spinach leaves
- Hot boiled or steamed new potatoes, optional
In small saucepan, combine butter, capers and raisins; heat over medium heat just until butter simmers. Remove from heat; let stand to soften raisins and cool slightly, about 5 minutes. Process mixture in blender or small food processor until well blended. Remove to small bowl; keep warm until ready to serve. Preheat broiler; position oven rack so surface of fish is about 5 inches from the heat. Brush both sides of salmon with melted butter; season with salt and pepper. Line shallow baking pan with aluminum foil.
Arrange fish on pan, skin side up. Broil until skin begins to brown and chars slightly, about 2 to 3 minutes. Turn fish; broil just until fish is opaque throughout, about 4 to 5 minutes. Meanwhile, place spinach in large skillet. Cover and heat over medium-high heat until spinach just begins to wilt, about 4 to 5 minutes, stirring occasionally. Season with salt and pepper.
To serve, place equal portions of spinach onto 4 warm dinner plates. Place salmon fillets over spinach. Arrange potatoes, if desired, alongside. Drizzle with Caper & Raisin Butter. Refrigerate any remaining butter to use with cooked chicken or other seafood.Makes 4 servings.
by Chef Paul Flynn
- 8 oz Kerrygold Dubliner Cheese
- 4 boneless, skinless chicken breasts
- 4 oz fresh bread crumbs
- 1 oz pack fresh Mediterranean herbs, finely chopped
- 2 medium size eggs, beaten
- 1/2 teaspoon salt
Preheat the oven to 400° F. Grate 3 1/2 oz Kerrygold Dubliner Cheese and cut the remainder into thin slices. Cut a pocket in each chicken breast and insert the slices of cheese. In a bowl, mix together the bread crumbs, herbs and grated Dubliner Cheese. Place the beaten eggs in a shallow dish and dip the chicken breasts into it, until evenly coated, then press firmly into the crumb mixture. Place on a buttered baking sheet and bake for 35 - 40 minutes or until cooked through.
The chicken portions can be sliced into four and served with salad and spinach or tomato pasta tossed in melted Kerrygold Pure Irish Butter. Serves 4.
- 1 pound macaroni, penne or ziti, cooked tender and cooled
- 4 tablespoons Unsalted Kerrygold Butter
- 3/4 cup onion, small dice
- Pinch of sugar
- 4 tablespoons all purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 bay leaf
- 1/4 teaspoon ground cloves
- Salt and freshly ground black pepper
- 1 cup Kerrygold Aged or Reserve Cheddar, grated
- 1 cup Kerrygold Swiss, grated
- 1 1/2 cups Kerrygold Dubliner, grated
- 1/4 teaspoon ground nutmeg
- 1 cup breadcrumbs
Cook pasta according to package instructions and set aside to cool. In saucepan, melt Kerrygold Butter over medium heat, add onion and lightly season with salt. Add a pinch of sugar and cook onion until translucent.
Add flour and cook 2 to 3 minutes, stirring constantly. Do not cook long enough to color. Whisk in milk and cream and incorporate totally. Bring mixture to a simmer; add bay leaf and cloves.
Reduce burner to low heat. Cook for 25 minutes, stirring occasionally. Turn off heat and remove bay leaf. Whisk in 1 cup each of the Cheddar and Swiss Cheese, until incorporated. Season with salt, pepper and nutmeg. In large bowl, combine pasta and cheese sauce. Spoon into 2 1/2-quart casserole dish. Combine remaining cheese. Top with grated Dubliner, thyme or other chopped herb, and a small handful of breadcrumbs. Bake at 375° F for 8 to 10 minutes.
Options: For an added touch of hearty goodness, add 1/4 cup of cooked and chopped bacon or French ham or 1 1/2 cups of wild mushrooms sautéed in olive oil with chopped shallots and garlic. Adding chopped parsley or another favorite herb is also an easy and tasty option.
Prep time: 15 minutes
Cook time: 15 minutes
- 1/2 cup white wine
- 8 dried figs, stemmed and cut into small wedges
- 8 ounces dry linguine
- 1/4 cup Kerrygold Pure Irish Butter
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 3 cups coarsely chopped arugula
- 1 cup shredded Kerrygold Ivernia Cheese, plus extra for topping
- Salt and freshly ground pepper to taste
- 8 slices pancetta, cooked crisp and crumbled
In small saucepan, simmer wine and figs for 15 minutes over medium heat until liquid has been absorbed. Meanwhile, cook pasta in boiling salted water according to package directions; drain well. In a very large skillet, melt butter over medium heat. When butter just begins to turn golden brown, remove from heat and stir in garlic, then add olive oil and vinegar. Add hot pasta to skillet and toss to coat. Add figs, arugula and cheese; toss until arugula is slightly wilted. Season to taste with salt and pepper; top with pancetta. Serve with additional cheese, if desired. Makes 6 servings.
- 8 ounces tagliatelle pasta
- 8 ounces fresh asparagus
- Knob of Kerrygold Pure Irish Butter
- 1 clove garlic, crushed
- 1 medium onion, chopped
- 1 cup (8 ounces) cream
- 3 ounces Kerrygold Duhallow Cheese, shredded
- Salt and pepper to taste
- Grated nutmeg
Cook pasta according to package directions. Meanwhile, cut asparagus into thin strips and drop into boiling water; drain asparagus immediately after they turn bright green. In a large saucepan, melt the butter and add garlic and onion; sauté until onions are wilted. Add cream and simmer until the cream thickens slightly. Turn heat to low and add the Duhallow cheese, stirring until melted. Combine asparagus and pasta and add to saucepan; stir to coat pasta with sauce. Season with pepper, salt and nutmeg. Serve immediately. Makes 4 servings.
- 4 ounces (8 tablespoons) Kerrygold Irish Butter, divided
- 4 shallots, finely diced
- 5 ounces fresh mushrooms (preferably shiitake), sliced
- 1 teaspoon chopped parsley
- 6 ounces risotto rice (such as arborio)
- About 1 pint (2 cups) chicken or vegetable stock
- 3 ounces (about 3/4 cup) grated Ivernia cheese
Melt 4 tablespoons of the butter in a heavy saucepan and add the shallots. Cook until soft, but do not allow the shallots to color. Add the mushrooms and parsley and cook until soft, stirring continuously; set aside.
Heat a separate saucepan. Melt a knob* of butter. Add the rice by hand, dropping it into the saucepan from a few inches above (this will blow some of the starch off). Stir the rice until it begins to roast a little.
Add about 4 ounces of the chicken stock. Stir continuously until the liquid has been absorbed. Continue adding the stock, about 1 ladleful at a time, and stir until absorbed into the rice. Continue this process until the rice is al dente (has a slight bite).
Remove from the heat and stir in mushroom mixture. Add the remaining butter and grated Ivernia cheese. Stir, allowing the heat to melt the cheese and produce a wonderfully creamy texture.
Serve immediately Serves 4.
Note: a "knob" of butter is a generous tablespoon or a couple of tablespoons, more or less, depending on the cook.
by William O’Callaghan