Chef Clodagh McKenna’s Lobster Linguini
Wow your valentine with a delicious home-cooked meal this year. Chef Clodagh McKenna’s Lobster Linguini has the rich flavor of Kerrygold Butter mingling with decadent lobster tails and fresh spices, making this dish an indulgent take on a date night at home.
INGREDIENTS
9 oz linguini
3.5 oz Kerrygold Salted Butter
2 shallots, finely diced
1 t dried chili flakes
2 cloves garlic, crushed
1.5 fl oz white wine
7 oz tinned cherry tomatoes
2 lobster tails, cooked and chopped
1 T flat leaf parsley
sea salt and freshly ground black pepper
DIRECTIONS
Place a large saucepan of salted water over a high heat and stir in the linguini. Keep stirring for the first two minutes, this will stop the pasta from sticking together. Once the pasta is cooked, drain and set side, keep back a few tablespoons of the pasta cooking water, which you can use to stop the pasta from clumping together pasta.
While the pasta is cooking, place a frying pan over a medium heat and melt the butter. Then stir in the chopped shallots, chili flakes and garlic and let them cook for about one minute.
Next add the white wine and leave to cook for another two minutes or until the alcohol has evaporated. Next stir in the tinned cherry tomatoes, season with sea salt and freshly ground black pepper and cook for one minute. Then add the chopped lobster tail and the flat leaf parsley to warm through.
Lastly, place the saucepan with the pasta over a low heat and stir in the lobster sauce and continue to stir until all the sauce has coated the pasta.
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Chef Clodagh McKenna’s Linguine con Vongole
Delicate clams and garlicky pasta come together deliciously in this Linguine con Vongole. Chef Clodagh McKenna’s versatile dish is as appropriate for a sophisticated gathering as it is a cozy meal for two. White wine, chili, crushed garlic, fresh oregano and rich Kerrygold Salted Butter give the clams a distinct flavor that’s bright and reminiscent of the sea.
INGREDIENTS
1.5 oz Kerrgold Salted Butter; 2 cloves garlic, crushed; 1 red chilli, finely chopped; 7 fl oz white wine; 28 oz fresh clams, cleaned; 1 t dried oregano; 21 oz linguini; 2 T flat leaf parsley chopped; sea salt and freshly ground black pepper; lemon wedges to serve
DIRECTIONS
Place a heavy-bottomed saucepan over a medium heat and add the butter. Once the butter has melted add the crushed garlic and chopped chilli and cook for two minutes. Add the white wine, clams and dried oregano and turn up the heat to high, cover the pan and cook for about 8-10 minutes, until all the clams have opened. Meanwhile, cook the linguini in a big saucepan of boiling salted water. Once the pasta is cooked, drain and set side, keeping back a few tablespoons of the pasta cooking water, which you can use to stop the pasta from clumping together if needed. Once the clams have all opened pour the sauce into the drained pasta and add the flat leaf parsley and toss so that the sauce coats the pasta. Use the remaining pasta cooking water to loosen the sauce if necessary. Serve straight away with wedges of lemon.
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Karen's Smoked Salmon Roulade; Jill's Fresh Pear and Maytag Blue Cheese Salad with a Toasted Walnut Vinaigrette; Ro and Em's Lamb of Love; Flo's Mango Shortcake with Fresh Coconut Ice Cream.
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Irish Cheddar Cheese Cauliflower With Hazelnut Topping | #DairyChristmas with Clodagh McKenna
This Christmas enjoy the flavour and diversity of cooking with Irish dairy produce, whether it’s a farmhouse cheese soufflé or simply fresh cream on your Christmas pudding, you have it made with dairy!