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:
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Chef Clodagh McKenna’s Roast Chicken, Tarragon and Pancetta Salad
Light and quick to prepare (in just 10 minutes!), Clodagh McKenna’s Roast Chicken, Tarragon and Pancetta Salad is the perfect summer lunch to make the day after a chicken dinner. Its zesty dressing—a whisked-together blend of Dijon mustard, orange juice and zest and melted Kerrygold Salted Butter—is best when made directly in the serving bowl.
INGREDIENTS
1 T olive oil; 2.5 oz pancetta; 3.5 oz pea shoots; 3.5 oz freshly podded peas; 2 T chopped tarragon; 7 oz roast cooked chicken, shredded; For the dressing: 1.5 fl oz Kerrygold Salted Butter, melted; juice and zest of 1 orange; 1 t of Dijon mustard; sea salt and freshly ground black pepper
DIRECTIONS
Place a frying pan over a medium to high heat and add the olive oil, followed by the pancetta. Cook the pancetta until it’s crispy, about two minutes. Place all the ingredients for the dressing in a bowl and whisk together well. Season with sea salt and freshly ground black pepper. Put all the remaining ingredients for the salad in a large bowl, pour the dressing on top, and the crispy pancetta—gently toss. Divide between two plates.
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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