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Chocolate dipped orange shortbread biscuits

Chocolate dipped orange shortbread biscuits

Chocolate dipped orange shortbread biscuits

Ingredients

  • 100g (3 ½ oz) Kerrygold butter, softened and diced, plus extra for greasing
  • 150g (5oz) plain flour, plus extra for dusting
  • 50g (2oz) caster sugar
  • 75g (2½ oz) dark chocolate, broken in to pieces
  • The grated zest of one orange

Instructions

    Makes 15–20 biscuits
  1. Preheat the oven to 180°C/350°f/Gas mark 4.
  2. Grease a baking sheet with a little Kerrygold butter.
  3. Sift the flour into a large bowl and, using your fingertips, rub in the Kerrygold butter until the mixture resembles fine breadcrumbs. Add the sugar and orange zest and bring the whole mixture together to form a stiff dough. (Don’t be tempted to add any water.) Alternatively, briefly mix the ingredients in a food processor until they come together.
  4. Transfer the dough to a lightly dusted worktop and roll out to about 5mm (1/4inch) thick. Cut into rounds, fingers, squares or dinosaurs, then lift carefully on to the prepared baking sheet with a palette knife, spacing the biscuits evenly apart.
  5. Bake for 6–10 minutes or until pale golden, then remove from the oven and allow to cool on the baking sheet for a minute or so before transferring to a wire rack to cool down completely.
  6. Place the chocolate in a heatproof bowl over a saucepan of simmering water. When the chocolate has melted, dip the shortbread in about half way in to the chocolate, then allow any excess to drip off and place on a plate to cool and set.
http://www.eatcookexplore.com/chocolate-dipped-orange-shortbread-biscuits/

This recipe will be featured in the Free Kerrygold Recipe Book, out Oct 2011.

Grilled spring lamb cutlets with anchovy, olive and caper butter served with buttered courgettes

Grilled spring lamb cutlets with anchovy, olive and caper butter served with buttered courgettes

Grilled spring lamb cutlets with anchovy, olive and caper butter served with buttered courgettes

Ingredients

  • 2 tbsp olive oil
  • 12 lamb cutlets
  • Salt and pepper
  • For the flavoured butter:
  • 125g (4 ½ oz) Kerrygold butter, softened
  • 1 tbsp parsley, chopped
  • 2 anchovies, chopped
  • 0 capers, chopped
  • 6 black olives, pitted and chopped
  • A squeeze of lemon juice
  • For the buttered courgettes:
  • 25g (1oz) Kerrygold butter
  • 2 medium courgettes
  • Salt and ground black pepper

Instructions

  1. In a bowl, mix together all ingredients for the flavoured butter. Next, lay out a piece of baking parchment or cling film. Spoon the butter mixture on top of the parchment or cling film in to a rough sausage shape, then use the parchment or cling film to roll the butter into a log about 2.5cm (1in) in diameter. Place in the fridge and keep chilled until needed.
  2. To cook the cutlets, drizzle with olive oil and season with salt and pepper.
  3. Place a griddle pan or frying pan on a high heat and allow to get quite hot, then add the cutlets and cook for 2–4 minutes on each side depending on how well done you like them. Take them off the heat, and allow to rest for a few minutes as you cook the courgettes.
  4. To cook the courgettes, first peel them, then slice in half lengthways and remove and discard the soft inner seeds. Next carefully cut the flesh into 1cm (½in) cubes or slices.
  5. To cook, place a frying pan on a high heat. Once hot, add the Kerrygold butter and when the butter has melted tip in the courgette pieces.
  6. Sauté for 2–3 minutes until just softened, tossing regularly, and season with salt and pepper to taste.
  7. To serve, cut a few slices of your flavoured butter, about 1cm thick, and place a slice on each lamb chop then serve immediately with the buttered courgettes.
http://www.eatcookexplore.com/grilled-spring-lamb-cutlets-with-anchovy-olive-and-caper-butter-served-with-buttered-courgettes/

Competition: Get your recipe featured in a e-cookbook with Rachel Allen

If you have ambitions of getting your recipes published, here’s a chance.

Kerrygold have teamed up with Rachel Allen to produce the first Kerrygold Community Cookbook. It will be a ‘crowdsourced’ e-book created for the people, by the people, as all cooking enthusiasts can submit their favourite recipes via the Kerrygold Facebook application at www.facebook.co.uk/KerrygoldUK.

Rachel will select her favourite from all those uploaded and the book will be published in October. This book will be available for free download.

Here are some of Rachel’s recipes that will be in the book:

bread and butter pudding

Closing dates for entries is 28 August 2011.