How To make Blue Cheese, Hazelnut and Herb Terrine

Clodagh McKenna | Spicy Buttered Chicken #madeforthis

Clodagh McKenna, TV Chef, Cookbook Author and NDC & Kerrygold Quality Milk Award Ambassador, teams up with Shirley Shannon, to make Shirley's delicious Spicy Buttered Chicken recipe. Shirley, is wife to Robert Shannon and they are finalists in the 2017 NDC & Kerrygold Quality Milk Awards. Find out more at qualitymilkawards.ie and follow the campaign through #madeforthis

Chef Clodagh McKenna’s Lobster Linguini

Wow your valentine with a delicious home-cooked meal this year. Chef Clodagh McKenna’s Lobster Linguini has the rich flavor of Kerrygold Butter mingling with decadent lobster tails and fresh spices, making this dish an indulgent take on a date night at home.

INGREDIENTS
9 oz linguini
3.5 oz Kerrygold Salted Butter
2 shallots, finely diced
1 t dried chili flakes
2 cloves garlic, crushed
1.5 fl oz white wine
7 oz tinned cherry tomatoes
2 lobster tails, cooked and chopped
1 T flat leaf parsley
sea salt and freshly ground black pepper

DIRECTIONS
Place a large saucepan of salted water over a high heat and stir in the linguini. Keep stirring for the first two minutes, this will stop the pasta from sticking together. Once the pasta is cooked, drain and set side, keep back a few tablespoons of the pasta cooking water, which you can use to stop the pasta from clumping together pasta.
While the pasta is cooking, place a frying pan over a medium heat and melt the butter. Then stir in the chopped shallots, chili flakes and garlic and let them cook for about one minute.
Next add the white wine and leave to cook for another two minutes or until the alcohol has evaporated. Next stir in the tinned cherry tomatoes, season with sea salt and freshly ground black pepper and cook for one minute. Then add the chopped lobster tail and the flat leaf parsley to warm through.
Lastly, place the saucepan with the pasta over a low heat and stir in the lobster sauce and continue to stir until all the sauce has coated the pasta.

Lobster Salad with Fine Herbs Christian Willer of Cannes, France

Christian Willer of Cannes, France presents: Lobster Salad with Fine Herbs

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Poached Pear Hors D'oeuvres by Chef Michele Willoughby, CEPC

Enjoy this fun and unique dish for your holiday parties!

Sauteed Soft Shell Crabs with Hazelnuts from Chef Patrick O'Connell

Come visit us at GreatChefs.com! WELCOME TO GREAT CHEFS OF THE EAST. A CELEBRATION OF REGIONAL COOKERY FEATURING SOME OF THE LEADING CHEFS OF THE EAST AND NORTHEAST. THIS TIME AN APPETIZER FROM WASHINGTON, VIRGINIA AND CHEF PATRICK O'CONNELL...FROM PROVIDENCE RHODE ISLAND, AN ENTRE FROM CHEF GEORGE GERMON...AND DESSERT FROM NEW YORK CITY BY CHEF RICHARD LEACH.

Chef Clodagh McKenna's Kerrygold Irish Cream Liqueur Pavlova with Raspberries

Craving something different for dessert? Try this Raspberry Pavlova from Chef Clodagh McKenna’s Summer Supper Series. It’s a meringue-based treat that’s crisp on the outside and light on the inside. Clodagh’s summery version is filled with fresh, ripe, raspberries and a touch of Kerrygold Irish Cream Liqueur.

INGREDIENTS:
For the raspberry syrup:
3.5oz fresh raspberries
1 tablespoon caster sugar

For the meringue:
9 egg whites
17.5oz caster sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1 tablespoon coffee extract

For the filling:
18floz whipping cream
1 tablespoon icing sugar
7oz fresh raspberries
2floz Kerrygold Irish Cream Liqueur

DIRECTIONS:
1. Preheat the oven to 325°F and line a baking tray with greaseproof paper.
2. Place the raspberries and caster sugar in a small saucepan over a low heat. Stir until the sugar is completely dissolved and cook for a further 2 to 3 minutes until the raspberries have turned to mush. Remove from the heat and pass through a sieve using the back of your spoon to push through. The syrup consistency should be thick. Set aside and allow to cool.
2.Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking constantly until mixture is thick and glossy and sugar completely dissolves. Add the cornstarch, vinegar and coffee extract and gently fold until combined.
3. Pour the mixture onto the prepared baking tray in a circle shape and use the back of a wooden spoon to shape the meringue into a nest. Using a teaspoon drizzle half of the cooled raspberry syrup around the meringue to create a ripple effect. Place the meringue in the pre-heated oven and turn the heat of the oven down to 285°F and leave to bake for 1.5hrs. Once the meringue is baked, turn off the heat, open the oven door and allow it to cool completely. I usually make the meringue the night before to take off the pressure.
4.When the meringue is cooled and ready to serve you can start assembling the filling. You don’t want to add the cream too far in advance, as it will soak into the meringue. Gently whip the cream until it thickens and then whisk in icing sugar and the Kerrygold Irish Cream Liqueur. Spoon the filling into the center of the meringue and then add the fresh raspberries followed by the remaining raspberry syrup.

Music by Niamh Regan



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