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Ingredients

  • 1 tsp Vegetable Oil
  • 2 Onions, diced
  • 3 Cloves Garlic, crushed
  • 150 g Mild Curry Paste
  • 15 g Maggi Gluten Free Chicken Bouillon ( 648639)
  • 600 g Chicken Breast, diced
  • 500 g Maggi Rich & Rustic Tomato Sauce (650471)
  • 230 g Tin Chickpeas, drained and rinsed
  • 60 g Maggi Coconut Milk Powder (656526)
  • 140 ml Water
  • 150 ml Natural Yoghurt
  • 40 g Fresh Coriander , chopped
  • 10 Small Naan Breads

Method

  1. Heat the oil and onions in a large saucepan over a medium heat. Cook gently until the onions are softened and beginning to brown. Add the garlic and cook for a further 2-3 minutes.
  2. Stir in the curry paste and chicken bouillon and cook for 5 mins, then add the chicken pieces and cook for a further 10 mins.
  3. Pour in the tomato sauce, chickpeas, coconut milk powder, water and ¾ of the natural yoghurt. Simmer for a further 15 mins to infuse the flavours.
  4. Just before serving, stir in the fresh coriander.
  5. To finish, drizzle the remaining yoghurt over the curry and serve with warm mini naan bread.
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Ingredients

  • 90 g Tin Maggi Rich and Rustic Tomato Sauce
  • 9 inch Pizza Base
  • 35 g Cheddar Cheese, grated
  • 35 g Mozzarella, grated

Method

  1. Spread the tomato sauce evenly over the pizza base, ensuring a 1cm space around the edge of the base.
  2. Sprinkle the Mozzarella and Cheddar over the top.
  3. Bake in a pre-heated oven 200C for approx. 8 mins until the Cheese is bubbling. Cut into 6 portions and serve.
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Ingredients

  • 200 g Maggi Rich & Rustic Tomato Sauce
  • 50 g Red Bell Pepper, finely diced
  • 50 g Yellow Bell Pepper, finely diced
  • 50 g Green Bell Pepper, finely diced
  • 50 g Cucumber, finely diced
  • 1/4 tsp Chilli Flakes
  • 10 ml Olive Oil
  • 10 g Fresh Coriander, chopped
  • 100 g Red Onion, finely diced
  • 400 g Tin Mixed Beans, drained and rinsed
  • 2 Fresh Limes, squeezed

Method

  1. Add all the ingredients together into a large bowl and mix well.
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Ingredients

  • 200 gm Tin Maggi Rich and Rustic Tomato Sauce
  • Large Ciabatta Loaf
  • 120 g drained weight tin Tuna in Springwater
  • Cracked Black Pepper to taste
  • 40 g Sweetcorn
  • 2 Spring Onions, thinly sliced
  • 60 g Cheddar Cheese, grated
  • 150 g Mozzarella, grated

Method

  1. Cut the Ciabatta in half, lengthways and place on a baking tray
  2. Mix together the Tuna, Cracked Black Pepper, Sweetcorn, Spring Onion and Tomato Sauce in a large bowl then spoon the mixture onto both halves of the Ciabatta, ensuring the bread is well covered.
  3. Sprinkle the Mozzarella and Cheddar over the top.
  4. Bake in a pre-heated oven 190C Gas Mark 5 for approx. 15 mins until the Cheese is bubbling. Cut each half into 3 portions and serve.
  • 15
  • 6
  • Dessert
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Ingredients

  • 12 Sponge Fingers
  • 200 g Country Range Frozen Strawberries
  • 100 g Country Range Strawberry Jelly Crystals
  • 3 tbsp Country Range Maple Syrup
  • 300 ml Country Range Custard
  • 125 ml Country Range Whipping Cream
  • 125 g Blueberries
  • 125 g Country Range Frozen Raspberries
  • 100 g Blackberries

Method

  1. Break the sponge fingers into pieces and place in the base of the trifle dish. Scatter with a handful of strawberries
  2. Dissolve one sachet of jelly crystals in 285ml of boiling water and add the maple syrup
  3. Pour over the sponge fingers and strawberries and leave to set overnight in the fridge
  4. Spread a layer of cold custard over the set jelly and strawberries and top with raspberries and blueberries and set aside – leave enough for topping
  5. Repeat the process for a second layer of jelly and fruit
  6. In a separate bowl, whip the cream to form stiff peaks and generously spread a thick layer on top of the fruit
  7. Decorate with the remaining strawberries, raspberries, blueberries and blackberries and chill to set before serving
  • 30
  • 2
  • Main
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Ingredients

  • 5 pieces Red Onion
  • 3 medium Mushrooms
  • 150 g Country Range Chicken
  • 3 pieces Red Pepper
  • 1 wedge Lemon
  • 1 clove Garlic
  • 50 g Country Range Butter
  • 1 pinch Chopped Parsley
  • 3 tbsp Country Range Sweet Chilli Sauce
  • 3 tbsp Country Range Honey
  • 1 tbsp Ginger
  • 5 tbsp Country Range Oil

Method

  1. Once your ingredients are prepared, add each ingredient one at a time to the kebab skewer. You can do this in any order you like, but we like to space things out a little!
  2. Lightly drizzle some olive oil over the top and season with salt and pepper.
  3. Place kebabs into the oven.
  4. To make the sweet chilli and ginger sauce, take some grated ginger and blend it with honey and sweet chilli. Adjust the amounts until you get a flavour you like.
  5. Once the kebabs are cooked, drizzle with the sauce and place under the grill to caramelise.
  6. Cut a lemon wedge to place on the end of the kebab to stop the other ingredients falling off (you can skip this step if you aren’t going to be hanging your kebabs).
  7. To make the garlic butter, melt the butter and add chopped garlic. Blend.
  8. Add some chopped parsley to the garlic butter.
  9. Once the kebabs are finished under the grill, drizzle with the garlic butter and enjoy.
  • 20-30 minutes
  • 6
  • Dessert
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Ingredients

  • 100 g Country Range Plain Flour
  • 25 g Country Range Cocoa Powder
  • 120 g Caster Sugar
  • 1.5 tsp Country Range Baking Powder
  • 0.5 tsp Country Range Salt
  • 40 g Country Range Butter
  • 120 ml Full Fat Milk
  • 1 Country Range Free Range Egg
  • 0.5 tsp Country Range Vanilla Extract
  • 100 g Country Range Butter
  • 175 g Icing Sugar
  • 25 g Country Range Cocoa Powder
  • 2 tbsp Milk
  • 6 Creme Eggs
  • 100 g Biscoff Biscuits

Method

  1. Pre heat the oven to 180oC/ 160oC fan/ gas mark 4
  2. For the cup cake – Mix the flour, sugar, baking powder, salt and soft butter until a smooth sandy mix
  3. Add together the milk, beaten egg and vanilla
  4. Add half of the milk and egg mix to the butter and flour mix until smooth. Add the remaining milk and egg and mix until smooth.
  5. Portion the cake batter into paper cake cups and bake for 15/18 mis and allow to cool
  6. For the Butter cream – Whisk the soft butter, cocoa powder and icing sugar until light and fluffy
  7. Add the milk and keep whisking until very smooth
  8. Crumble the cup cakes to a fine crumb and add the butter icing and mix well until the mix comes together like doesn’t fall apart
  9. Coat an even amount around each cream egg until all the mix is used
  10. Crumble the biscoff biscuits to a fine crumb and coat each egg until they are coated
  11. Cut in half and serve
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Method

Celery Batons

 Serves 12

Ingredients:

  • 175g guacamole, sieved
  • 3g lemon juice
  • pinch salt
  • pinch pepper
  • 30g Millac Gold Double Part A
  • 10g horseradish
  • 100g Millac Gold Double Part B
  • 13g Chardonnay white wine
  • 12 pcs celery sticks (10cm long)
  • 90g chopped tomato (drained)
  • diced chives & tomato, celery leaves to garnish

Method:

  1. Mix the sieved guacamole with lemon juice. Season with salt and pepper.
  2. Add liquid Millac Gold Double A and horseradish, season and place in the chiller.
  3. Whip up Millac Gold Double B and the white wine to the desired consistency, add into the guacamole.
  4. Fill the base of the celery stick with drained chopped tomato.
  5. Pipe the guacamole mousse onto the celery sticks and decorate with fried celery leaves and chives

 

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Method

Smoked Salmon Mousse

Fortified Recipe

Serves: 10

Ingredients:

  • 300g Irish Smoked Salmon
  • 300ml Millac Gold Double
  • 100g Lakeland Dairies 100% Dairy Skimmed Milk Powder
  • 75g Lakeland Dairies Salted Butter – melted
  • 30g Horseradish Sauce
  • Juice of 2 Lemons
  • Ground White Pepper – to taste

Method:

Place the salmon, Millac Gold Double, melted Lakeland Dairies Butter, horseradish sauce and Lakeland Dairies 100% Dairy Skimmed Milk Powder into a blender

Blend together until you achieve a smooth paste, scraping down as necessary

Season with lemon juice and white pepper to taste.

Chill in the fridge

Tips:

Once chilled pipe the mousse or use 2 spoons to shape into a quenelle.

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Method

Irish Treacle Loaf

Fortified Recipe

This recipe is a type of soda bread, which means it uses sodium bicarbonate as a leavening agent instead of the traditional yeast. Early references are credited to Native Americans, but the Irish have made it their own; quick and easy to make without the need for long fermentations.

Serves 10

Ingredients:

  • 250g Wholemeal Flour
  • 200g Lakeland Dairies 100% Dairy Skimmed Milk Powder
  • 150g Rolled Oats
  • 100g Plain Flour
  • 5g Salt
  • 5g Bi-carbonate of Soda
  • 50g Lakeland Dairies Unsalted Butter
  • 450ml Lakeland Whole Milk
  • Juice of 1 Lemon
  • 40g Black Treacle
  • 30g Honey

Method:

  1. In a bowl combine all the dry ingredients then add the Lakeland Dairies Butter and rub together until breadcrumb texture is formed
  2. Add the Lakeland Dairies Whole Milk, lemon Juice, treacle and honey to the dry ingredients and mix well
  3. Bring together until you form a dough
  4. Shape the loaf and cook in a preheated oven at 190c for 30 minutes
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Method

Kiwi 2-Min Ice Cream

Serves 10

Ingredients

  • 500g frozen green smoothie mix
  • 250ml Millac Gold Double
  • 70g icing sugar
  • 4-5 drops vanilla extract

Method:

  1. Place frozen green smoothie mix, Millac Gold Double, icing sugar and vanilla in a blender and blend until smooth
  2. Serve the ice cream straight from the bender, alternatively decant into stainless steel bowl and place in freezer
  3. Before serving from freezer, allow to rest for 5 minutes to soften slightly.

Tips:

  • We love to use a green smoothie mix with kiwi, mango, spinach and kale, but any frozen green smoothie mix will work well
  • To make a Green Smoothie, add 750ml full fat milk to the ice cream recipe and blend
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Method

Salted Caramel and Irish Cream Liqueur Truffles

Serves 12

Ingredients:

  • 400ml Milac Gold Cream
  • 400g Dark Chocolate
  • 1 Fresh Seeded Vanilla Pod
  • 100ml Baileys
  • 100g Cocoa Powder
  • 100g Sugar
  • 50g Butter
  • 5g Sea Salt

Method:

  1. Make some salted caramel by melting the butter, salt and sugar and boiling until golden
  2. Bring the cream to the boil with the vanilla
  3. Break the chocolate into pieces and place into a bowl
  4. Pour over the hot cream
  5. Add the caramel mix and the baileys
  6. Mix to a smooth ganache and place in the fridge to set
  7. Use a parisienne scoop to make the truffles or hand roll into balls and place them in the cocoa powder for dusting

 

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Method

Traditional Creamy Colcannon

Enter the Colcannon Competition for a chance to win £1000 amazon gift card! Lakeland Dairies are encouraging chefs to put a modern twist on traditional colcannon. For inspiration and details on how to enter, click here <<embed: https://bit.ly/3BV0XRW>>

Serves 12

Ingredients

  • 100ml Millac Gold Double
  • 1kg Mashed Potato
  • 150g Diced Leeks
  • 200g Shredded Cabbage
  • 100g Lakeland Dairies Unsalted Butter
  • Sea Salt
  • Milled Black Pepper

Method

  1. Melt the Lakeland Dairies Unsalted Butter in a pan and cook the leeks without colour
  2. Add the cabbage and wilt
  3. Pour in Millac Gold Double and then add the mashed potato, ensuring everything is warmed through
  4. Correct the seasoning and serve

Tips

  • For afternoon tea, why not try making colcannon croquettes, rolling the colcannon in breadcrumbs and shallow frying
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Method

Shamrock Creamy Cocktail

Fortified Drink – HIGH IN PROTEIN

Serves 10

Ingredients

  • 250ml Millac Gold Double
  • 290g Lakeland Dairies 100% Dairy Skimmed Milk Powder
  • 500ml Lakeland Dairies Whole Milk
  • 150ml Mint Ice Cream
  • 5ml Peppermint Essence

Method

  1. Slowly pour the milk powder into the milk, whilst continuously whisking
  2. Once fully incorporated, add the Millac Gold Double
  3. Add this creamy cocktail base to a blender with the remaining ingredients
  4. Blend well and serve chilled

Tips

  • This drink has been especially designed to be nutritious and delicious with a high in protein claim!
  • Our Lakeland Dairies 100% Dairy Skimmed Milk Powder adds 5.5g of protein and 55kcal per 15g tablespoon
  • Try making this Shamrock alcoholic with crème de menthe and whiskey
  • For more delicious, fortified tipples, check out our recipe Fortification Focus: Festive Tipples Recipe Guide here <<embed link: https://bit.ly/3ImZkib>>

 

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Method

Irish Coffee Cheesecake

Serves 12

Ingredients

  • 200g Lakeland Dairies Unsalted Butter
  • 300g biscuit crumbs
  • 900g cream cheese
  • 100ml Millac Gold Double
  • 10g crushed coffee beans
  • 1 double espresso
  • 200g grated dark chocolate
  • 10ml Irish whiskey
  • 100g white chocolate

Method

  1. Melt the Lakeland Dairies Unsalted Butter and add to the biscuit.
  2. Place the mix in the base of the glasses.
  3. Stir the Millac Gold Double through the cream cheese and add the espresso, coffee beans, chocolate and whiskey.
  4. Place into a piping bag and fill the glasses.
  5. Melt the white chocolate and drizzle over silicon paper to create lattice effects, place into fridge to set.
  6. Once set, remove from fridge and beak into pieces and place on the top of the cheesecakes.
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Method

Chocolate Soil Pots

Inspired by the lush green grass of Lakeland Dairies family farms.

Serves 12

Ingredients:

  • 400ml Millac Gold Double
  • 250ml Vanilla Custard
  • 250g Dark Chocolate
  • Crushed cookies and cream biscuits for garnish
  • Mint leaves for garnish

Method:

  1. Heat the Millac Gold Double, custard and chocolate in a thick bottom pan
  2. Once the chocolate has melted and completely stirred though the cream, remove from the heat
  3. Pass through a very fine sieve
  4. Pour into serving dishes
  5. Once cooled slightly, place in the refrigerator overnight
  6. Serve with the chocolate soil and mint leaf

Tips:

  • For the chocolate soil, use crushed cookies and cream sandwich biscuits, with the cream filling removed
  • Try serving in glass shot glasses to show off the layers
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Method

Ingredients:

Product name                                Measure                                Quantity

Butternut squash                                         ea                                            1

Pomace oil                                                    ml                                            10

Season to taste

Pilau rice

Pomace oil                                                    ml                                            10

Country Range Basmati rice                      g                                              25

Country Range petit pois                            g                                              25

Red onion diced                                           ea                                            1

Mushrooms sliced                                        g                                              50

Country Range garlic                                  tsp                                           1

Bay leaf                                                         ea                                            1

Country Range thyme                                 tsp                                           1/2

Country Range Crushed Chilies               tsp                                           1/2

Country vegetable Bouillon Paste            ml                                            75

Season to taste

Pesto

Country Range Pinenut Kernels (toasted)g                                             25

Country Range garlic                                  tsp                                           1/2

Fresh basil                                                    bunch                                    1

Country Range Balsamic Vinegar             tbsp                                         1/2

Country Range extra virgin olive oil          tbsp                                         2

Vegan parmesan (optional)                       g                                              10

Season to taste

Method

  1. For the pilau rice – Heat up the oil and gently fry the onion, mushrooms, and garlic a thick bottomed pan
  2. Add the basmati rice and gently fry for a further 1 min
  3. Add the stock, bay and thyme and simmer with the lid on until the rice has absorbed all the stock and is light and fluffy
  4. Remove from the heat and stir in the peas and season to taste
  5. For the pesto – place all the ingredients in a mixer and pulse until you have a smooth pesto
  6. Pre heat the oven to 180c/ 160c fan/ gas mark 4
  7. Cut the butternut squash in half lengthways.
  8. Remove the seeds and drizzle with a little pomace oil and season with salt and pepper
  9. Bake in the oven for 20 mins and then fill with the pilau rice
  10. Bake for a further 10 mins and garnish with pesto
  11. Serve with your favourite salads

 

  • 55 mins
  • 4
  • Main
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Ingredients

Butternut squash                                         ea                                            1

Pomace oil                                                    ml                                            10

Season to taste

 

Pilau rice

Pomace oil                                                    ml                                            10

Country Range Basmati rice                      g                                              25

Country Range petit pois                            g                                              25

Red onion diced                                           ea                                            1

Mushrooms sliced                                        g                                              50

Country Range garlic                                  tsp                                           1

Bay leaf                                                         ea                                            1

Country Range thyme                                 tsp                                           1/2

Country Range Crushed Chilies               tsp                                           1/2

Country vegetable Bouillon Paste            ml                                            75

Season to taste

Pesto

Country Range Pinenut Kernels (toasted)g                                             25

Country Range garlic                                  tsp                                           1/2

Fresh basil                                                    bunch                                    1

Country Range Balsamic Vinegar             tbsp                                         1/2

Country Range extra virgin olive oil          tbsp                                         2

Vegan parmesan (optional)                       g                                              10

Season to taste

Method