21

John O’BrienO’Brien Fine FoodsCo. Kildare

a taste of home

Paul Flynn Recipe

For Lidl

For recip

e suggestion see page 36

Paul FlynnRecipe

For LidlFor Lidl

IRISH BREAKFAST“There’s something special about an Irish

Breakfast – it’s probably the best way to serve sausages. You’re faced with a choice about how

to cook it though, and while grilling may be the healthier option, there’s no beating

frying for fl avour!”

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a taste of home

home comfort

22

Based just outside Kilkenny since 1924, Callan Bacon has been in the Walsh family for three-generations. They are well renowned for their excellent hams and bacon, and have consistently worked to combine the meats with delicious new fl avours.

“When I think ‘a taste of home’, immediately I think of my mother’s cooking, and having grown up in a bacon factory, the best example is glazed back bacon, with some spuds and carrots. Eaten in winter, of course, by the fi re!”

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a taste of home 23

Paul WalshCallan BaconCo. Kilkenny

THE PERFECT HAM“When cooking a ham the worry is that it can

turn out very salty, or worse - bland from trying to remove the saltiness. The trick is to boil for 40 minutes to take the edge off the salt, then roast in cider, or on a bed of fruit. For the last 15 minutes you’ll want to add cloves and a glaze. Then just

fi nish it off with 5 minutes under the grill to make the fat crispy, and you’ve got

the perfect ham!”

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In 1994 Dairy Science graduate Diarmuid O’Sullivan saw an opportunity to perfectly combine the height of scientifi c know-how with the traditional farming methods he grew up with in West Cork. Using milk fresh from his brother’s farm in Clonakilty, Diarmuid now produces hand-churned yogurts for our ‘Deluxe’ range. They are rich in fl avour and have proved to be

immensely popular.

a taste of home

hand crafted

24

“It’s diffi cult to fi nd anywhere in the world that can match Irish dairy produce. It’s something we just do better than anyone else. So, for me, at the heart of it , the taste of home is real, fresh milk.”

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Diarmuid O’SullivanIrish Yogurts Ltd.

Co. Cork

a taste of home 25

TRADITIONAL METHODSKeeping with their belief that traditional

artisan methods have the ability to deliver the very best in fl avour, Irish Yogurts use classic milk churns in their production, so

each of their products has very much been crafted by hand.

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Aubrey KeeDonegal CreameriesCo. Donegal

a taste of home

Having started as a co-operative in 1899, Donegal Creameries has a long history of producing milk to the highest of standards, including our ‘Morning Fresh’ milk. Based in Killygordon, Co. Donegal, the company collects milk from over 200 local farmers,

and employ roughly 100 workers.

26

Irish dairy goodness

“I love being able to look out my window and see cows grazing in fi elds. It shows how well we have it here as far as natural produce is concerned. And that’s exactly why our dairy is so good.”

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a taste of home 27

Having started in 1901, the Town of Monaghan Co-Operative is still 100% farmer owned and as Dairy Manager, Joe Martin says, ‘there’s no better way to ensure that the highest standards are maintained every step of the way’. On a daily basis the Co-Op collects milk from over a thousand Irish dairy farms and processes that milk into our ‘Dairy Manor’ butter on

their site in Monaghan.

Joe MartinTown of Monaghan

Co-Operative Ltd.Co. Monaghan“Ireland is synonymous

with dairy and beef and as a dairy man who loves a steak, I can’t argue with that! ”

NATURALLY...With a short list of ingredients

consisting simply of cream, water and salt, Town of Monaghan Co-Op’s butter is a

completely natural product, with no additives or preservatives. The entire process, from

cow to shelf, takes just three days.

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a taste of home

Irish fi ne foods

28

Mileeven Fine Foods has its origins in the 1980s, when Eilis Gough began keeping bees as a hobby; a hobby which grew to over a hundred hives. Now run by Eilis and her daughter Sarah, in Co. Kilkenny, Mileeven Fine Foods offer a wide range of honeys. ‘Kilderg’ Honey is packed by Mileeven Fine Foods.

“There’s nothing better than freshly baked soda bread, with honey straight from the hive on top!”

Eilis & Sarah Gough Mileeven Fine Foods

Co. Kilkenny

BUSY AS A BEEHoney is a 100% natural ingredient, but

a lot of hard work goes into making it. To produce just one jar, a honeybee must fl y 55,000 miles and visit two and a

half million fl owers!

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a taste of home 29

Florrie PurcellThe SculleryCo. Tipperary

“Food is a fantastic method of communication, so when I think ‘taste of home’, I think of the whole family sitting around the kitchen table, sharing something delicious and chatting about their day.”

Florrie Purcell has been cooking for as long as she can remember. Having learned the basics in her mother’s scullery, Florrie has never stopped developing recipes and experimenting with fl avours. Her products have won countless taste and quality awards, and her hand-made ethos is clear in everything she makes.

TAKE YOUR TIME“If the most important thing about cooking

is the quality of the ingredients, then the second most important is to take your time. The best

ingredients are packed with nutrients, and it’s very easy to break those down by overcooking. Small

batches, made with love and care will always taste the best.”

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Working from a purpose-built, state-of-the-art factory outside Longford, Panelto Foods take great care in ensuring that their breads are produced according to traditional Italian methods. From the slow fermentation process of the dough, to the use of a stone oven for the baking, every aspect of the process is authentically Italian.

fresh from our ovens

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“It’s important that all the ingredients are natural and simple - so the origins of everything you make are easily understood.”

Niamh TwyfordPanelto FoodsCo. Longford

a taste of home

A TASTE OF ITALY“People may think that because Italian

breads are a bit ‘fancier’ than your regular sliced pan, they should only be used with

ingredients like sun-dried tomatoes and pesto – but they go fantastically with

everyday items too!”

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“Soda bread strongly says home to me. I have this image of my mother standing in the kitchen, with fl our on her apron, baking. She was from

the North, where soda bread originated, and we still

use her recipe today.”

Eamonn ManningMannings Bakery

Dublin 17

Founded by Cecil Manning, who came from Galway to Dublin in the 1950s to open a bakery on Collins Avenue, Manning’s has seen three generations of the family run the business with passion and care. Operations Director, Eamonn Manning, speaks glowingly about how much the bakery is a part of his family, and how their recipes are a part of his heritage.

a taste of home

A HEALTHY CHOICE“For the health conscious person,

you should always go with brown or wholemeal bread. Yeast free, high in fi bre and low in salt, it’s a very natural product,

and certainly a healthy choice.”

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Based in Newbridge, Co. Kildare for three generations, Comerford Brothers’ speciality is producing baked goods in a traditional, old-fashioned style. You can fi nd their cakes in your

local Lidl store under the brand ‘Bridge Bakery’.

“Friends and neighbours used to call over to us whenever they wanted to make apple tarts themselves. They’d bring the ingredients and over a chat and a cup of tea my mother would prepare a batch of her pastry for them to take away.”

to support Irish business

Declan MallonComerford Brothers Ltd.

Co. Kildare

a taste of home

TASTE THE TRADITION“The products baked by the bakery today are based on the exact same

ones used when it was founded over 50 years ago!”

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Ireland is the home of cream liqueurs, and Terra Ltd. have been at the forefront of its manufacturing for over 25 years; now producing ‘Dundalgan’ for Lidl. Their expertise is well known throughout the industry and as well as producing the type of cream liqueur everyone is familiar with, they’ve also won top taste awards for their innovative Irish Country Cream wines.

DUNDALGANDUNDALGAN

“The success of Irish cream liqueurs has a lot to do with Ireland’s excellent dairy industry. The weather and the quality of the grass help produce creams so rich that they marry perfectly with Irish Whiskey to create the perfect liqueurs.”

Shaun McKevittTerra Ltd. Co. Cavan

a taste of home

FRESHNESS IS KEYThe freshness of the cream used in the liqueur is very important to the overall fl avour, so Terra creams will

go from cow to bottle in a period of 48 hours.

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an Irish source Munster Soft Drinks have been producing spring water since Mike and Denis Sutton’s father dug his fi rst well in 1972. Now run by the brothers, the company bottles water at source from their plant outside Limerick. A 100% natural product, they

take great pride in the purity of the ‘Carrick Glen’ spring water they

produce for Lidl.

Mike Sutton Munster Soft DrinksCo. Limerick

34 a taste of home34

COMPLETELY PUREWhen the conditions are right, Ishka

can draw up to 13,000 litres of water per hour from their main well. The water is completely pure and untreated, fi ltered

naturally by the limestone in the ground.

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Michael CairnsGlenpatrick

Spring WaterCo. Tipperary

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“As soon as I hear ‘a taste of home’, I think of my mother’s stew. Delicious and wholesome, it’s never been topped! But, I think in general it means local, and natural produce. Whatever that may be. Nothing fancy, though – simple, healthy, honest-to-goodness food. That’s what Ireland’s all about.”

a taste of home 35

Glenpatrick Spring Water has been owned and operated by the Queally Family since the mid 1980s. Based in Clonmel, the plant operates to the highest standards, and bottles around 200,000 litres of water a day from the four natural springs they have on site. The water sources are drawn from limestone rocks found beneath the southern slopes of the beautiful and conserved natural heritage area of Slievenamon Mountain.

NATURALLY FILTERED

Spring water travels up through rock towards the surface - being naturally fi ltered along the

way, as well as picking up minerals and nutrients from the rock. That’s why, as far as springs are

concerned, the deeper is often the better – and at roughly 850 metres deep, Glenpatrick has

one of the deepest springs in all of Europe!

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deliciously moreish

8 Irish Pork Sausages454g

a taste of home36

Paul Flynn Recipe

For Lidl

Paul FlynnRecipe

For LidlFor Lidl

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39

Bangers & Mash with Caramelised Onion approx. 30 mins. €1.13/average cost per serving€

Calories approx. 751kcal • Protein 22g • Fat 41g • Carbohydrates 77g Serves 4

• 1 pack Glensallagh Irish Pork Sausages (8 Pack)• 1 pack Glensallagh Black Pudding (300g)• 2 large Onions, peeled and thinly sliced• 1 Gala Apple, quartered, cored and thinly sliced• 2 tbsp Primadonna Extra Virgin Olive Oil• 3 knobs Dairy Manor 100% Irish Creamery Butter

• ½ tsp Cordelia Granulated Sugar• 6 medium sized Potatoes, cleaned, peeled and cut in half• 180mls Morning Fresh Milk• 1½ tsp of Batts English mustard• Salt and Pepper• Optional: Rocket to serve

Ingredients

Chef’s tip

This dish is delicious served

any time of the day from

breakfast to dinner!

8 Irish Pork Sausages454g

a taste of home 37

Method

1. Start by boiling the potatoes in lightly salted water.

2. Put the onions into a pan with one knob of butter and the olive oil. Cover with a lid and cook slowly for 15 minutes over a low heat, stirring occasionally.

3. Add the apples and sugar and cook over a higher heat with the lid off, all the while scraping the bottom of the pan until you get a lovely golden colour.

4. Season and set aside.

5. Grill the sausages and pudding until cooked and golden all over.

6. Strain the potatoes and allow to dry away from the heat for a minute or two before mashing with the milk, remaining butter, mustard, salt and pepper.

7. Divide the mash between four warm plates and top with the caramelised onion and apple. Place the sausages on top with the pudding beside and serve. At this point garnish with the rocket if desired.

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36

the perfect pie

Cod Fillets250g

a taste of home38

2 Pack

Paul Flynn Recipe

For Lidl

Paul FlynnRecipe

For LidlFor Lidl

Choose Brochure II_195x195_38-39_Cod & Spring Onion Pie.indd 1 17/01/2013 17:27

• 1 pack of Inismara Cod Fillets (contains 2 fi llets) cut into 2cm pieces• 6 Potatoes, peeled and halved• 3 Spring Onions, fi nely chopped • 250g of Green Grocer’s Frozen Peas• Large handful Baby Leaf Spinach (washed)• 50g Manor Vale Mature Grated White Cheddar

• 2 tbsps Dairy Manor 100% Irish Creamery Butter• 1 Connell Farm Egg• 200mls Chicken Stock• 1 tsp Batts Mint Sauce• ½ tbsp Batts Horseradish Sauce• Salt and Pepper

Method

1. Preheat the oven to 180°C.

2. Wash and peel the potatoes. Cut them in half and put on to boil.

3. Strain when cooked and mash.

4. Stir the cod pieces, spring onions, egg, salt, pepper and horseradish sauce into the potato mash.

5. Butter a casserole dish and put in the mix, smoothing off the top.

6. Dot with 1 tbsp of butter and scatter the cheese on top.

7. Cook for 20 to 25 minutes ensuring it is cooked right through.

8. Meanwhile bring the chicken stock to the boil with the remaining butter.

9. Add the peas and cook for 2 minutes. Then add the mint sauce and when ready to serve, add the spinach and warm through.

10. Season and serve with the pie on warm plates.

Crispy Baked Cod with Fresh Spinach & Mint approx. 50 mins €1.28/average cost per serving€

Calories approx. 443kcal • Protein 28g • Fat 15g • Carbohydrates 53g

Ingredients

Serves 4

Our Wine Suggestion! FrancePouilly-FuméAOC2011

a taste of home 39

The

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Rating System

VERY GOOD

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Paul Flynn Recipes

For Lidl

Paul FlynnRecipes

For LidlFor Lidl

“Partnering with Lidl is a great opportunity for me to promote Irish food from their range. Enjoy!”

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