Gordon Ramsay's Christmas Recipe Guide | Festive Home Cooking
Gordon Ramsay shows some deliciously simple Christmas recipes.
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Chef Clodagh McKenna’s Linguine con Vongole
Delicate clams and garlicky pasta come together deliciously in this Linguine con Vongole. Chef Clodagh McKenna’s versatile dish is as appropriate for a sophisticated gathering as it is a cozy meal for two. White wine, chili, crushed garlic, fresh oregano and rich Kerrygold Salted Butter give the clams a distinct flavor that’s bright and reminiscent of the sea.
INGREDIENTS
1.5 oz Kerrgold Salted Butter; 2 cloves garlic, crushed; 1 red chilli, finely chopped; 7 fl oz white wine; 28 oz fresh clams, cleaned; 1 t dried oregano; 21 oz linguini; 2 T flat leaf parsley chopped; sea salt and freshly ground black pepper; lemon wedges to serve
DIRECTIONS
Place a heavy-bottomed saucepan over a medium heat and add the butter. Once the butter has melted add the crushed garlic and chopped chilli and cook for two minutes. Add the white wine, clams and dried oregano and turn up the heat to high, cover the pan and cook for about 8-10 minutes, until all the clams have opened. Meanwhile, cook the linguini in a big saucepan of boiling salted water. Once the pasta is cooked, drain and set side, keeping back a few tablespoons of the pasta cooking water, which you can use to stop the pasta from clumping together if needed. Once the clams have all opened pour the sauce into the drained pasta and add the flat leaf parsley and toss so that the sauce coats the pasta. Use the remaining pasta cooking water to loosen the sauce if necessary. Serve straight away with wedges of lemon.
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's Summer Garden Herb Chicken Kiev with Kerrygold Dubliner Cheese
Chef Clodagh Mckenna puts a modern twist on a traditional recipe by adding a Kerrygold Dubliner Cheese crust and a dusting of fresh herbs. It’s the latest recipe in her Summer Supper series. Try it the next time you’re expecting guests - this juicy dish was made for summer dinner parties.
INGREDIENTS:
3.5oz butter, softened
3 TBS mixed herbs, finely chopped (suggested: parsley, marjoram, sage, thyme)
6 cloves garlic, crushed
4 chicken breasts
3oz plain flour
2 eggs, whisked
3.5oz Kerrygold Dubliner Cheese, finely grated
3oz panko breadcrumbs
Vegetable oil
Salt and freshly ground pepper
DIRECTIONS:
Pre-heat oven to 350°F. In a bowl, mix together 2 TBS of the fresh herbs, garlic, and softened butter and season with salt and pepper. Spoon garlic and herb butter into plastic wrap and roll into the shape of sausage. Place in fridge for 30 mins or in the freezer for 10 mins. Place the chicken between two sheets of plastic wrap. Flatten by pounding gently with a rolling pin, until they are all about 1cm thick. Remove garlic and herb butter from freezer or fridge and slice into 1cm discs. Place butter on one side of the chicken breasts and fold the non-buttered side on top. Press down the edges of the chicken breast and pinch with your fingers. Cover with plastic wrap and chill for 30 mins. Place a frying pan over medium/high heat and add enough vegetable oil to fill 2cm. Place flour on a plate and season with sea salt and pepper. On another plate, pour the whisked eggs. On another plate, mix the breadcrumbs, remaining fresh herbs, and cheese. Remove chicken from the fridge and dip each breast into the seasoned flour, then into the egg, and lastly into the cheese and herb breadcrumbs. Fry each breast in oil for 2 mins on each side until golden. Then transfer to the oven to cook for 20 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:
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Baked Lamb Heads In The Oven! A Dish That Will Surprise Everyone
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Steak with a Red Wine Reduction - Chef Jean-Pierre
Hello There Friends, Today I'm going to make a New York Strip Steak with a Red Wine Reduction Sauce! A Super easy dinner to make and definitely worth it. A Red Wine Reduction is a really easy sauce to make, make sure you use a good wine! Let me know what you think in the comments below.
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PRODUCTS USED BY CHEF:
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Our 10 Favorite Ina Garten Potato Recipe Videos | Barefoot Contessa | Food Network
From the ULTIMATE Garlic Roasted Potatoes to a Potato Basil Frittata, these are our favorite Ina Garten potato recipe videos!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
00:00 - Intro
00:07 - Potato Basil Puree
03:33 - Tuscan Roasted Potatoes
05:32 - French Potato Salad
08:34 - Mashed Potatoes 4 Ways
10:53 - Potato Basil Frittata
13:49 - Tarragon Potato Salad
16:54 - Potato Latkes
20:16 - Skillet Roasted Chicken and Potatoes
24:51 - Crusty Baked Potatoes With Whipped Feta
28:43 - Garlic Roasted Potatoes
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French Potato Salad -
Mashed Potatoes 4 Ways -
Potato Basil Frittata -
Tarragon Potato Salad -
Ina's Potato Latkes -
Skillet Roasted Chicken and Potatoes -
Crusty Baked Potatoes with Whipped Feta -
Garlic Roasted Potatoes -
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Our 10 Favorite Ina Garten Potato Recipe Videos | Barefoot Contessa | Food Network