Irish Soda Bread, Focaccia Style
Ingredients 10tbsp Newgrange Gold Garden Herb & lemon oil Rapeseed oil 2 pounds, plain flour 1 teaspoon baking soda 1 teaspoon salt 900ml buttermilk 1 egg 5 new potatoes, cooked 1 red onion Rosemary Sea salt for sprinkling Instructions Preheat the oven to 200°C...
Asparagus with poached egg, serrano ham crisp and garden herb and lemon hollandaise By Steven Downes
Description. Often simplicity is hard to achieve when it comes to creativity involving food, however this dish achieves just that in my opinion. The asparagus is complimented so well by the crisp shards of serrano ham, the local eggs and the garden herb and lemon oil...
Smokey Baba Ganoush & Crudités by Clare Wilkinson
Ingredients 2tbsp Newgrange Gold Rapeseed oil 1tbsp Newgrange Gold Smokey Rapeseed oil 2 Large Aubergines 4 tbsp tahini paste 2garlic cloves, crushed 1tbsp lemon juice 2tbsp yogurt, plain Salt & pepper Crudité serving suggestions: fresh veggies cucumber,...
Mussels in a Smokey Harissa Tomato Sauce
Ingredients 1kg mussels fresh 2tbsp Newgrange Gold Smokey Rapeseed oil 2 cans tomatoes peeled 1 white onion. 1 cup white wine dry 1 tbsp harissa paste 5 cloves garlic 2-3 tbsp butter 1 tsp sugar 1 tsp salt Parsley and lemon wedges to serve Method Firstly...
Orecchiette Pasta with Roasted Butternut & Crispy Kale with Newgrange Garden Herbs & Lemon Rapeseed Oil
Add your prepared butternut squash to a roasting tin, drizzle with 1 Tbsp of Newgrange Garden Herbs & Lemon Rapeseed Oil, sprinkle with salt and pepper and toss to combine.
Beetroot, Horseradish & Pear Soup
Prepare your beetroot by peeling them and chopping into rough cubes, place tinfoil on a baking tray add the beetroot in the middle. Coat with 1 Tbsp of Newgrange Gold Rapeseed oil and 1Tbsp Balsamic Vinegar…
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