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John O’Brien O’Brien Fine Foods Co. Kildare


“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 flavour!”


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Paul Recipe For Lidl


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home comfort

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 flavours.

“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 fire!


a taste of home

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Paul Walsh Callan Bacon Co. Kilkenny


“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 finish it off with 5 minutes under the grill to make the fat crispy, and you’ve got the perfect ham!”


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hand crafted

“It’s difficult to find anywhere in

In 1994 Dairy Science graduate Diarmuid O’Sullivan saw an opportunity to perfectly combine the height of scientific 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’

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.

range. They are rich in flavour and have proved to be immensely popular.


a taste of home

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Diarmuid O’Sullivan Irish Yogurts Ltd. Co. Cork

Keeping with their belief that traditional artisan methods have the ability to deliver the very best in flavour, 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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Irish dairy goodness 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.

“I love being able to look out my window

and see cows grazing in fields. 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.

Aubrey Kee Donegal Creameries Co. Donegal


a taste of home

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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.

“Ireland is synonymous


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.

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

Joe Martin Town of Monaghan Co-Operative Ltd. Co. Monaghan


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Irish fine foods BUSY AS A BEE

Honey is a 100% natural ingredient, but a lot of hard work goes into making it. To produce just one jar, a honeybee must fly 55,000 miles and visit two and a half million flowers!

Eilis & Sarah Gough Mileeven Fine Foods Co. Kilkenny

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!


a taste of home

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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 flavours. Her products have won countless taste and quality awards, and her hand-made ethos is clear in Florrie Purcell The Scullery Co. Tipperary

everything she makes.


“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.”

“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.


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fresh from our ovens Niamh Twyford Panelto Foods Co. Longford

“It’s important that all the ingredients

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.


are natural and simple - so the origins of everything you make are easily understood.


“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!”

a taste of home

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Founded by Cecil Manning, who came from Galway to Dublin in the 1950s to open a bakery on Collins

“Soda bread strongly says home to

me. I have this image of my mother standing in the kitchen, with flour the family run the business with passion and care. Operations Director, Eamonn Manning, speaks on her apron, baking. She was from glowingly about how much the bakery is a part the North, where soda bread of his family, and how their recipes are originated, and we still a part of his heritage. A HEALTHY CHOICE use her recipe today. “For the health conscious person, Avenue, Manning’s has seen three generations of

you should always go with brown or wholemeal bread. Yeast free, high in fibre and low in salt, it’s a very natural product, and certainly a healthy choice.”

Eamonn Manning Mannings Bakery Dublin 17


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to support Irish business Based in Newbridge, Co. Kildare for three generations, Comerford Brothers’ speciality is producing baked goods in a traditional, oldfashioned style. You can find their cakes in your local Lidl store under the brand ‘Bridge Bakery’.

“Friends and neighbours used to call


“The products baked by the bakery today are based on the exact same ones used when it was founded over 50 years ago!”

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.

Declan Mallon Comerford Brothers Ltd. Co. Kildare


a taste of home

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Shaun McKevitt Terra Ltd. Co. Cavan

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.


The freshness of the cream used in the liqueur is very important to the overall flavour, so Terra creams will go from cow to bottle in a period of 48 hours.

“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.


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an Irish source

Munster Soft Drinks have been producing spring water since Mike and Denis Sutton’s father dug his first 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.

When 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, filtered naturally by the limestone in the ground.

Mike Sutton Munster Soft Drinks Co. Limerick

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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.

“As soon as I hear ‘a taste


Spring water travels up through rock towards the surface - being naturally filtered 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!

Michael Cairns Glenpatrick Spring Water Co. Tipperary

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.

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deliciously moreish

n Paul Flyn Recipe For Lidl

8 Irish Pork Sausages 454g

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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

Ingredients • 1 pack Glensallagh Irish Pork Sausages (8 Pack)

• ½ tsp Cordelia Granulated Sugar

• 1 pack Glensallagh Black Pudding (300g)

• 6 medium sized Potatoes, cleaned, peeled and cut in half

• 2 large Onions, peeled and thinly sliced

• 180mls Morning Fresh Milk

• 1 Gala Apple, quartered, cored and thinly sliced

• 1½ tsp of Batts English mustard

• 2 tbsp Primadonna Extra Virgin Olive Oil

• Salt and Pepper

• 3 knobs Dairy Manor 100% Irish Creamery Butter

• Optional: Rocket to serve

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.

Chef’s tip us served This dish is delicio y from any time of the da er! breakfast to dinn

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the perfect pie

n Paul Flyn Recipe For Lidl

Cod Fillets 250g

2 Pack

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Crispy Baked Cod with Fresh Spinach & Mint approx. 50 mins

€1.28/average cost per serving

Serves 4

Calories approx. 443kcal • Protein 28g • Fat 15g • Carbohydrates 53g Ingredients • 1 pack of Inismara Cod Fillets (contains 2 fillets) cut into 2cm pieces

• 2 tbsps Dairy Manor 100% Irish Creamery Butter

• 6 Potatoes, peeled and halved

• 200mls Chicken Stock

• 3 Spring Onions, finely chopped

• 1 tsp Batts Mint Sauce

• 250g of Green Grocer’s Frozen Peas

• ½ tbsp Batts Horseradish Sauce

• Large handful Baby Leaf Spinach (washed)

• Salt and Pepper

• 1 Connell Farm Egg

• 50g Manor Vale Mature Grated White Cheddar

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.


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.

Our Wine Suggestion!

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n Paul Flyns Recipe For Lidl

with Lidl is a great opportunity for me “toPartnering promote Irish food from their range. Enjoy! �

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