When winter rolls around it’s the perfect time to cosy up in the kitchen. We crave simple yet satisfying dishes that nourish both body and soul. For recipe developer Clare Anne O’Keefe, having a repertoire of midweek recipes that you genuinely enjoy cooking is key. She encourages us to adopt a chef’s mindset: “I don’t mean we should complicate things; in fact, it’s quite the opposite.” Focus on your ingredients and flavours first, just as chefs do. They know quality ingredients – especially butter – which is why Kerrygold is a staple in many celebrated kitchens, including those of culinary icons like Martha Stewart as well as many chefs closer to home.
To showcase how Kerrygold can elevate even the most straightforward of dishes, Clare Anne has chosen easy Northern Italian-inspired recipes: “It’s not well known but butter is a big part of the cooking traditions of Northern Italy – this simple winter greens dish is a perfect example of that”. Use a vibrant mix of seasonal leaves like Cavelo Nero, Swiss Chard, spinach or savoy cabbage which are all packed with nutrients. These earthy greens then pair perfectly with the nutty richness of brown butter made with hazelnuts and Kerrygold. Don’t forget the squeeze of lemon at the end, says Clare Anne, “It brings the whole thing together”.
Making bread from scratch might not feel like an obvious midweek option but Clare Anne reckons her Garlic Butter Focaccia will change your mind. “Thinking ahead a little for this midweek treat is worth it. I mix the dough the night before, it only takes a few minutes, and then it’s ready to bake the next evening for dinner”. Not one to shy away from shortcuts she reaches for Kerrygold Garlic & Herb Butter Stick for the topping, “When the focaccia comes out of the oven, I spread it all over the crusty top allowing it to melt into the bread. It’s such an easy way to pack in lots of flavours fast”, and she advises serving this warm if you can.
Another time-saving shortcut is using ready to cook pumpkin gnocchi, which you can get on the table in a matter of minutes. She uses a simple but rich butter sauce for these, made all the better with the addition of delicate sage. “Sage, pumpkin and butter are a match made in heaven,” she says. “A big bowl of these is one of my favourite wintry comfort foods.”
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The magic of all these dishes lies in their simplicity, and that comes to serving too. “I like to dish them up family style,” she says. “Everything goes into the middle, and you can help yourself and have as much as you like.” But Clare Anne asks us please don’t forget to gently heat your serving dishes and plates beforehand. “There’s nothing worse in winter than a tepid dinner – if you have the oven on anyway for the bread, you can easily put your plates and dishes in to warm them a little before serving. This adds an extra layer of comfort and joy to your midweek suppers, and we all need that in the wintry months.”
So, there you have it, heated plates and plenty of butter – everyday luxuries that will keep us happy all winter.
Winter greens with brown butter and hazelnuts
A vibrant seasonal dish, enhanced by a rich, nutty beurre noisette and the crunch of toasted hazelnuts.
- 1 tbsp Kerrygold Salted Butter
- 2 Fennel Bulbs, finely sliced
- 300g cavolo nero or Savoy cabbage
- 300g Swiss chard or spinach
- Flaky Irish sea salt
- Zest of ½ a lemon
- 200g Kerrygold Unsalted Butter
- 50g hazelnuts, roughly chopped
Heat a wide, shallow pan over medium heat and add 1 tbsp of butter. Once melted and hot, add the fennel along with a pinch of sea salt. Cook for five minutes, allowing the fennel to soften.
Add the cavolo nero with another pinch of sea salt. After a couple of minutes, add the Swiss chard leaves with another pinch of salt and cook for one to two minutes until wilted.
Cube the unsalted butter and place it in a stainless-steel pan to make the beurre noisette. Melt the butter over medium heat, stirring frequently. Once the butter starts to foam and splutter (about four minutes), lower the heat and watch for the colour change. When the butter turns golden brown and releases a nutty aroma, remove from heat and scrape all contents into a heatproof bowl.
In the same pan, toast the hazelnuts for about two minutes until golden. Add them to the beurre noisette and season with flaky sea salt.
Spoon the beurre noisette and hazelnut mixture over the wilted greens, sprinkle with lemon zest, and serve immediately.
Garlic butter focaccia
A crispy and fluffy focaccia topped with Kerrygold Garlic & Herb Butter Stick, perfect for sharing.
- 400g strong white bread flour
- 1 tsp fast-action dried yeast
- 4 tbsp olive oil, plus extra for greasing
- 1 tbsp flaky Irish sea salt
- Kerrygold Garlic & Herb Butter stick
Combine the flour, yeast, 1 tbsp olive oil, and 1 tsp salt in a large bowl. Add 250ml warm water and mix with a wooden spoon until you have a sticky dough. Cover with cling film and refrigerate for at least 10 hours or up to 24 hours.
Once the dough has doubled in size, remove it from the fridge and let it come to room temperature for one hour. Oil a 23cm square roasting tin and scrape the dough into it. Oil your hands, then fold the dough over itself like an envelope. Flip it so the folds are underneath.
Drizzle with 2 tbsp olive oil, then use your fingertips to dimple the dough and spread it out to the corners of the tin. Cover with cling film and let rise for one hour until nearly doubled in size.
Preheat your oven to 220 degrees (200 degrees on fan) or gas mark seven at least 20 minutes before baking.
Uncover the dough and drizzle with the remaining olive oil. Bake on the middle shelf for 30 minutes until golden brown.
Remove from the oven and transfer to a wire rack. Immediately spread the Kerrygold Garlic & Herb Butter over the top, allowing it to melt into the bread. Serve warm.
Pumpkin gnocchi with sage butter sauce
A rich, creamy sage butter sauce complements these delicate, gluten-free pumpkin gnocchi for a comforting autumn meal.
- 2 tbsp water
- 100g Kerrygold Salted Butter, cubed, plus an extra knob for frying
- 2 sage leaves, finely sliced
- 400g pumpkin gnocchi
Add the water and finely sliced sage leaves to a pan and bring to a simmer.
Begin adding cubes of butter one at a time, whisking constantly to emulsify. Continue adding the butter while whisking until the sauce is thick and creamy. Remove from heat and keep warm by placing the pan over a bowl of simmering water.
In a separate frying pan, melt the extra knob of butter over a gentle heat for four to five minutes.
Cook the pumpkin gnocchi as per the package instructions, then drain.
Transfer the gnocchi to a serving dish and pour over the sage butter sauce. Serve immediately.