How To make Blue Cheese, Hazelnut and Herb Terrine

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



Kerrygold® butters and cheeses are made with milk from grass-fed cows for a taste that brings everyday moments to life. It makes even the simple things feel a little more special. Explore our complete product line, learn about Ireland’s famous dairy culture, and hear what our farmers have to say:

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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

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You're here because you'd like to know how to prepare our May Menu D. Well, Tommy Banks is here to show you how to prepare, re-heat and serve your stunning three-course menu by Made in Oldstead.

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

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Chef Clodagh McKenna’s Rosemary & Maple Syrup Butter

Irish celebrity chef Clodagh McKenna demonstrates how to make her tasty Rosemary & Maple Syrup Butter in this recipe video—a part of the Clodagh Summer Supper series. With Kerrygold Irish Butter, grilling outdoors with family and friends is fun and delicious. Try this twist to our traditional butter for a savory corn on the cob side dish, or drizzle some over peaches for a rich dessert.

INGREDIENTS (Serves 4):
8.5oz Kerrygold Salted Butter, softened
2 tablespoons rosemary leaves, finely chopped
2 tablespoons maple syrup

RECIPE:
For the Butter: To make the butter, chop the rosemary leaves very finely and add to a small pan along with the butter and the maple syrup. Place over a low heat, stir and allow to simmer for about 5 mins. Once the butter is melted remove from the heat. I use this glaze to drizzle over grilled corn on the cob or peaches. See below for how to grill corn on the cob and peaches.
How to Grill Corn on the Cob: They should take about 10-15 mins to grill on the BBQ. Ideally, keep them in their husks as this will lock in moisture and steam them. How to Grill Peaches: I like to skewer the peaches through rosemary stalks because it adds great flavor and looks so pretty. Remove all the rosemary leaves from the stalk except the ones at the top. Slice the peaches in half and remove the stones. Then skewer the peaches through the rosemary stalk, you should be able to fit 4 halves on each stalk. Place them on the BBQ, they should only take about 10 mins to cook but it depends how ripe they are so check them after 5 mins.

Music by Niamh Regan



Kerrygold® butters and cheeses are made with milk from grass-fed cows for a taste that brings everyday moments to life. It makes even the simple things feel a little more special. Explore our complete product line, learn about Ireland’s famous dairy culture, and hear what our farmers have to say:

For recipes, tips, and tricks follow us on social media:

Facebook:
Instagram:
Twitter:
Pinterest:

Pork Chops with ‘Zenzero’ Sauce

For The Recipe: