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

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.

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

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

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.

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

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

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

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

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>>

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.

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

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

Method

Method

Product name                                                 Quantity

Cr tinned rhubarb                                             1000g

Caster sugar                                                        110g

Cr ginger                                                              1tsp

Cr vanilla essence                                               1tsp

Cr shortcrust pastry                                           750g

Custard

Vegan milk                                                               500ml

Cr custard powder                                                   35g

Caster sugar                                                               50g

Cr Vanilla essence                                                     1tsp

Method

1. Pre heat your oven to 150C
2. Roll out 2/3 of your pastry and line a non stick tart case.
3. Bake the tart blind for 30 mins, remove the baking beans and cook for a further 10 mins.
4. Mix the drained rhubarb with the ginger, 100g caster sugar and vanilla and fill the tart case
5. Roll out the remaining 250g pastry and cut into strips.
6. Place them on top of your pie in a lattice formation
7. Brush with vegan milk, sprinkle with sugar and ginger and bake for 30 mins until golden
8. For the custard – mix 100ml of cold vegan milk with the custard powder, caster sugar and vanilla
9. Bring to the boil the remaining milk and then whisk in the custard powder and milk mix.
10. Continue to whisk and cook for a few more mins.
11. Serve with the pie

Method

Servings – 8

Cooking Time – 25 mins

Prep Time – 30 mins

Ingredients:

Product name                                           Measure                                       Quantity

Cr plain flour                                                   g                                                       150

Cr free range eggs                                          ea                                                     2

Milk                                                                  ml                                                     200

Salt                                                                    g                                                       5

butter                                                                g                                                       50

Garnish

Cr sliced ham                                                 slice                                                  6

Cr grated cheddar                                            g                                                       100

Cr bechamel(finished)                                    g                                                       150

Sliced Mushrooms                                          g                                                       100

Cr Veg oil                                                          ml                                                     25

Method

1. Pre heat the oven to 200oC/ 180oC fan/ gas mark 5
2. Place your flour and salt into a bowl and make a well in the middle
3. Whisk in the eggs, 1 at a time
4. whisk in the milk to form a smooth pancake batter
5. Melt 1/2 of your butter and whisk into your batter
6. Heat a small knob of butter to your best non stick pancake pan and add 1 small ladleful of batter until it has a very thin layer on the bottom. Once the batter sets, flippant continue to cook until light golden brown
7. Repeat until your pancakes are done. You should have about 10
8. Prepare a quantity of Cr béchamel sauce and keep to 1 side
9. Slice your mushrooms and gently fry in a little veg oil, remove from the pan and keep to 1 side
10. To assemble the layered pancakes place 1 pancake in the bottom of a greased spring base cake tin. Add some grated cheese, a little béchamel and a few slices of mushrooms
11. Repeat the process and add some ham here and there.
12. Top with the last of the béchamel and grated cheese and bake in the oven at 180 for about 15 mins and make sure the centre is >75oC

Method

Servings – 2

Cooking Time – 15 mins

Prep Time – 15 mins

Ingredients:

Product name                                            Measure                                                      Quantity

Cr salmon portion                                         ea                                                                   2

Cr olive oil                                                       ml                                                                 25

Cr Garlic puree                                               tsp                                                                1/4

Cr oregano                                                       tsp                                                                1/2

Cherry tomatoes                                             ea                                                                  8

Courgette                                                          ea                                                               1/2

Red onion                                                         ea                                                                  1

Cr Olives green                                                ea                                                                10

Lemon juice and zest                                     ea                                                                  1

Salt and pepper to taste

Whipped feta

Feta                                                                   g                                                                   25

Cr greek yoghurt                                             g                                                                   50

Lemon juice and zest                                    ea                                                                    1

Method

1. Pre heat the oven to 200oC/ 180oC fan/ gas mark 5
2. Prepare the vegetables and toss in a little oil, garlic and lemon juice
3. Brush a little oil on the bottom of an oven proof serving dish
4. Add a few of your prepped vegetables and your two salmon portions
5. Drizzle a little more oil and sprinkle with oregano and a little seasoning
6. Bake in the oven for 8/10 mins until the salmon and vegetables are cooked
7. Crumble a little feta and finish with lemon zest and a squeeze of lemon juice and serve with the whipped feta and any left over roasted vegetables
8. To make the whipped feta – blend the feta, lemon juice and zest and the greek yoghurt. Nice and simple!

Method

Ingredients:

Product name                                         Measure                    Quantity

Gluten free plain flour                                 g                                300

Cr cooking and baking fat                           g                               150

Caster sugar                                                    g                               60

Water                                                              tbsp                            2

Cr frozen summer berries                              g                             120

Caster sugar                                                    g                               30

Icing sugar                                                       g                               5

Flaked almonds                                              g                               30

Almond milk                                                   ml                            200

Caster sugar                                                    g                               30

Vanilla pod                                                     ea                               1

Or

Vanilla essence                                               tsp                             1

Cornflour                                                        tbsp                            1

Water                                                              tbsp                             1

Method

1. Add your diced vegan baking fat to your gluten free flour and caster and rub to a crumb
2. Remove half and place that on a baking tray and bake that in the oven at 150oC for 5 mins, give it a stir and bake for a further 5 mins. Add the flaked almonds and bake for a further 3 mins
3. With the remaining raw pastry mix add 2 tbsp of cold water and bring the pastry together. Press small amounts into your individual tart cases and smooth out so it looks neat. Line with cling film or tin foil and place in the fridge for 10 mins
4. Defrost your berries and add your sugar. Keep the juices as they make a great sauce
5. Remove the unbaked tart cases from the fridge and fill with rice.
6. Bake them in the oven at 150oC for 15 mins. Remove the clingfilm and rice and cook for a further 10 minutes
7. To assemble the tarts – fill the tart case with the berry mix and top with the almond crumble. Bake in the oven for 10 mins until the filling is hot
8. Serve with vanilla sauce and a dust of icing sugar