On the lookout for some dinner inspiration? Breathe new life into your on a regular basis meals with these distinctive and engaging recipes.

Created by Kerrygold and acclaimed chef Paul Flynn, every of those connoisseur dinner concepts goals to infuse wealthy substances like lamb shank and smoked mackerel into on a regular basis meals.

And the end result doesn’t disappoint – a smoked mackerel omelette with melted cheese, a cauliflower, korma and almond pie and a flavourful lamb shank broth with bacon.

Deal with your self (and your loved ones) to one in all these five-star meals this week.

Baked Smoked Mackerel Omelette with Melted Cheese

Substances (Serves 6)
  • 2 lamb shanks (about 400g every)
  • 2 tbsp sunflower oil
  • 1 tbsp Kerrygold butter
  • 1 massive onion, peeled and finely diced
  • 3 cloves of garlic, peeled and sliced
  • 125 g smoked bacon lardons
  • 1 tbsp tomato purée
  • 200g broth combine
  • 500mls cider
  • 1.75L rooster inventory
  • 1 stick of cinnamon
  • 1 tsp dried oregano
  • Some chopped parsley
  • Salt and pepper
  1. Preheat the oven to 160°C.
  2. Warmth the oil in a pot till gently smoking and season the lamb shanks with salt and pepper.
  3. Add the seasoned lamb shanks to the pot and color till the meat is darkish and crisp.
  4. Elevate the shanks from the pot, then rigorously take away the oil from the pot.
  5. Wipe the pot with some kitchen towel and put it again on the hob over a mild warmth.
  6. Add the Kerrygold butter, onion, garlic and bacon lardons to the pan, then prepare dinner for 10-Quarter-hour till gentle and golden.
  7. Add the tomato purée and prepare dinner for an additional 1-2 minutes. 
  8. Subsequent, add the broth combine, adopted by the cider and rooster inventory and convey to a simmer.
  9. Return the lamb to the pot and add the cinnamon and oregano.
  10. Cowl and place within the preheated oven for as much as two hours, with the final half hour uncovered. The time will rely on the scale of the lamb shanks. The principle factor is to verify the lamb is falling off the bone.
  11. As soon as cooked, take away the lamb from the broth and permit it to chill just a little. When it has cooled barely, chop into small chunks.
  12. Pop the chopped lamb again into the broth, add the parsley, season with salt and pepper and serve.
  13. Slightly little bit of sizzling dijon mustard may be stirred in when serving so as to add some additional flavour.


For recipe inspiration go to Kerrygold.com or go to Kerrygold social channels (Instagram, Fb) every week for a cook-a-long IGTV. On the finish of Kerrygold’s 6-week sequence, they will even function a dwell Q&A session with Chef Paul Flynn the place he’ll reply any questions regarding the dishes he made in addition to every other queries you have got.


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