Irish Coffee Roll with Irish cream liqueur Delicious coffee sponge, with a light custard filling, accented with Irish cream liqueur Created By: Chef Eric, Lakeland Dairies (North Asia) “Irish cream liqueur is very popular in Ireland and is widely used in coffees, cocktails and desserts. Adding the cream liqueur to the custard gives it an authentic Irish twist that perfectly complements the coffee sponge.�
Inspired by our traditions
Coffee Roll with Irish Cream Liqueur Custard 275g 90g 1g 44g 17.5g 17.5g 22g
milk sugar vanilla egg yolk corn flour cake flour butter
1. 2. 3. 4. 5.
In a pan, bring to the boil the milk, half the sugar and vanilla. Remove from the heat. In separate bowl, whisk together the egg yolk, remaining sugar, corn flour, and cake flour until pale. Gradually add the milk to the eggs, a ladle at a time, stirring continuously. When all the milk has been added, return the mixture to the pan and heat gently, stirring continuously until it thickens. Remove from the heat and whisk in the butter. Allow to cool, cover with cling film so it is touching the custard. Place in a chiller.
Custard Filling with Irish Cream Liqueur 5g 50g
220g 375g
gelatine Irish cream liqueur custard Millac Gold
1. 2. 3.
Soak and drain the gelatine. Gently melt in a pan and add the liqueur. Pour into the custard mixture and and stir well. Whip the Millac Gold, then fold into the custard mixture
Coffee Sponge (40cm x60cm tray)
Serves: 12
100g 50g 60g 20g 75g 75g 16.5g 137.5g 1.5g 200g 125g 1.5g
egg yolk egg sugar A rum corn oil milk instant coffee cake flour baking powder egg white sugar B salt
1. 2. 3. 4. 5. 6. 7. 8.
Whip the egg yolk, egg and sugar A to a silk-like texture. Warm the rum, corn oil and milk to 50℃, then add instant coffee and mix well. Sieve the cake flour with baking powder. Whip the egg white and sugar B to soft peak. Fold in half of the meringue into the egg yolk mixture. Add the flour into the mixture. Add the liquid part into the mixture and mix well. Fold the rest of the meringue into the mixture. Bake for about 12 minutes. Top oven temperature 200 ℃/ bottom oven temperature 150℃. Cool on a wire rack. Transfer onto greaseproof paper ready to roll.
Assembly Spread the custard filling onto the coffee sponge and gently roll inside greaseproof paper, twist the ends. Place in fridge before decorating and cutting.
Chocolate Muffin with Irish Stout Moist, decadent chocolate muffin with subtle notes of Irish stout
Created By: Chef Eric, Lakeland Dairies (North Asia) “I was keen to incorporate a traditional Irish ingredient into my recipe - and Irish stout is world famous! Guinness is synonymous with Ireland and one of its little-known qualities is that it makes cakes extra moist and delicious!�
Inspired by our traditions
Chocolate Muffin with Irish Stout Muffin Batter 100g 150g 50g 70g 2g 200g 125g 140g 2g 40g
butter sugar egg yogurt vanilla paste prunes Irish stout (Guinness) cake flour baking powder cocoa powder
1. 2.
3. 4. 5. 6. 7.
Whip together the butter and sugar. In a separate bowl, mix together the egg and yogurt and add the vanilla paste. Soak the prunes in the Irish stout. Add the egg mixture to the butter mixture and whip. Sieve the cake flour, baking powder, cocoa powder and fold into the mixture. Add the Irish stout and prunes and mix well. Pour into the cup cake papers and bake at 175℃ for 40 mins.
Irish Stout Whipped Topping 500g 50g 100g 1tsp
Millac Gold black treacle Irish stout (Guinness) lemon juice
1.
Whip together Millac Gold, black treacle, Irish stout and lemon juice to firm peak and fill a piping bag.
Serves: 12 Assembly 1. 2.
Pipe the cream onto the muffins. Decorate with a sprinkling of cocoa powder.
Mint Chocolate Macaron Vibrant almond macarons filled with mint chocolate ganache
Created By: Chef Freddy, Lakeland Dairies (Europe) “Mint & chocolate, a classic combination of flavours loved throughout the world! Bright green almond macarons sandwiched together with a creamy dark chocolate mint ganache.�
Inspired by our lush green grass
Mint Chocolate Macaron Macaron 150g 150g 150g 50g 50g 1g 50g 1g 2g
almond powder icing sugar caster sugar water egg whites, whipped cream of tartar egg whites green food colouring salt
1. 2. 3. 4. 5. 6. 7.
Mix together the almond powder and icing sugar, sieve and set aside. Heat the caster sugar with the water to 115â °C and pour onto the whipped egg whites and cream of tartar. Continue whipping the mixture on high speed, until it is still warm. Add the other 50g of liquid egg whites into the mixture and incorporate until everything is smooth. Add green colouring to desired amount. Add to the sifted dry ingredients and mix well. Fill a piping bag and pipe circles (diameter of 3cm). Bake in the oven at 140â °C for approximately 12-14 minutes.
Mint Ganache 83g 13g 70g
Millac Gold invert sugar chocolate couverture 64%, melted 30g butter 5 drops mint oil
1. 2.
Bring the Millac Gold and invert sugar to the boil. Pour onto the melted chocolate and mix using a stick blender until smooth. Allow to cool to 40â °C then add the butter and mint oil and blend with a stick blender. Once cool, fill into a piping bag.
Assembly
Serves: 12
Pipe the ganache between two macarons and twist together..
Broccoli Power Soup Creamy broccoli soup
Created By: Chef Otto, Lakeland Dairies (South East Asia) “Broccoli is a rich source of vitamins, a 'superfood'. I love this recipe as it is packed with flavour but uses so few ingredients and of course, the vibrant green reminds me of Ireland!�
Inspired by our lush green grass
Broccoli Power Soup Soup 860 g 4L 200g 60g
broccoli florets boiled water salt & pepper, to taste Millac Gold butter
1. 2. 3. 4. 5. 6.
Rinse the broccoli florets. Boil the broccoli florets in salted water for 4 minutes, covering with a lid to ensure the broccoli stays green. Drain the broccoli and keep the stock water. Place the broccoli and 400g of stock into a blender and blend on a high speed to puree. Season with salt and pepper. Add the Millac Gold and butter and blend on high speed.
Assembly Pour the soup into bowls, decorate with blanched, fried broccoli and a few drops of olive oil and a swirl of Millac Gold for an exquisite mouth feel.
Serves: 12
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Scallops & Curried Rice Juicy scallop on a bed of curried rice with a spume of ‘lemon air’
Created By: Chef Anubhav, Lakeland Dairies (EMEA) “Living in the Middle East I wanted to fuse some Eastern flavours to the Western landscape. The spices hail from the East but the appearance of the dish is definitely Irish, depicting the scenery of the famous Giant’s Causeway.”
Inspired by our beautiful landscapes
Scallops & Curried Rice Curried Rice 600g 120g 12g 12g 12g 12g 12g 24g 120g 900g
jasmine rice olive oil turmeric cumin powder cinnamon powder red chilli powder mustard seeds salt coconut milk powder Millac Gold
1. 2. 3. 4. 5.
Cook the rice in water and drain. Heat the oil in a pan. Add all of the dry spices and cook off for a few minutes. Add the spices into the cooked rice and mix. Mix the Millac Gold and the coconut milk powder and pour into the rice mixture. Cook until the cream thickens and the texture resembles a thick creamy risotto.
Scallops 72pcs 12pcs 12g 24g
small scallops (fresh or frozen) lemon salt black pepper
1. 2.
Lightly marinate the scallops with the lemon juice, salt and pepper. Cook in a hot pan until golden brown on both sides.
Lemon Air
Serves: 12
1200ml lemon juice 60g lecithin powder 3000ml water
1. 2. 3.
Mix all of the ingredients in a large, deep pan or bowl. Using a stick blender, blend and aerate until a layer of bubbles is obtained. Let it settle for 1 minute.
Assembly 1. 2. 3. 4.
Using a ring, spoon the curried rice onto a plate so that it is angled up on one side. Place the scallops on the rice at varying heights, to represent the Giant’s Causeway. Using a spoon, scoop the lemon air and place on the side, to represent the surf. Garnish with strips of sushi nori.
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Pesto Pasta Luscious creamy blend of basil, pine nut and olive oil sauce
Created By: Chef Anubhav, Lakeland Dairies (EMEA) “Pesto is a popular pasta sauce which has a rich green colour. Using Millac Gold Cooking adds a creaminess to the sauce and really enhances the traditional recipe.�
Inspired by our lush green grass
Pesto Pasta Pesto 150g 120g 240g 20g 450g
pine nuts baby spinach fresh basil garlic cloves olive oil salt & pepper to taste
1. 2.
Heat the pine nuts in a pan until golden. Blend the pine nuts with the rest of the ingredients in a food processor until smooth.
Pesto Sauce 30g 980g 1 cube 1000g
olive oil salt & pepper to taste pesto chicken stock cube Millac Gold Cooking
1. 2. 3. 4. 5.
Heat the olive oil in a pan. Add the crushed black pepper and roast. Add in the pesto, chicken stock and the Millac Gold Cooking and bring to a boil. Season with salt. Add pasta as required.
Assembly Serve with fried basil leaves and roasted pine nuts.
Serves: 12
Celery Batons Celery sticks dressed with cream avocado fondant and salmon roe
Created By: Chef Freddy, Lakeland Dairies (Europe) “Celery is a classic Irish vegetable, served here with a creamy, spicy avocado twist – making something special out of the ordinary!”
Inspired by our lush green grass
Celery Batons 175g 3g pinch pinch 30g 10g 100g 13g 12 pcs 90g
guacamole, sieved lemon juice salt pepper Millac Gold A horseradish Millac Gold B Chardonnay white wine celery sticks (10cm long) chopped tomato (drained) diced chives & tomato, celery leaves to garnish
1. 2. 3.
Mix the sieved guacamole with lemon juice. Season with salt and pepper. Add liquid Millac Gold A and horseradish, season and place in the chiller. Whip up Millac Gold B and the white wine to the desired consistency, add into the guacamole.
Assembly 1. 2.
Serves: 12
Fill the base of the celery stick with drained chopped tomato. Pipe the guacamole mousse onto the celery sticks and decorate with fried celery leaves and chives.
Pineapple & Kale Smoothie A delicious combination of fruit and vegetable with a creamy topper
Created By: Chef Freddy, Lakeland Dairies (Europe) “Kale is a popular vegetable in Ireland and is full of vitamins and nutrients. Blended with pineapple and mint it provides a refreshing treat with a luxury creamy topper.�
Inspired by our lush green grass
Pineapple & Kale Smoothie Smoothie 600g 200g 600g 800g 400g 50g
kale mint leaves water frozen pineapple banana lime juice
1. 2.
Blend the kale, mint and the water in a blender until smooth. Add the remaining ingredients and blend again.
1.
Whip together all ingredients to soft peak.
Cream Topping 500g 5g 10g
Serves: 12
Millac Gold vanilla flavouring coconut sugar
Assembly 1. 2.
Pour the smoothie into a glass and top with foam topping. Decorate with fresh mint and caramelised banana slice.
Savoury Scones with Smoked Salmon & Dill Charcoal savoury scones topped with Irish smoked salmon cream Created By: Chef Freddy, Lakeland Dairies (Europe) “My inspiration was the Giant’s Causeway - a UNESCO world heritage site in Northern Ireland. The harsh volcanic rocks are represented by the dark hexagonal scones which have been topped with local Irish smoked salmon and a delicious salmon cream.”
Inspired by our beautiful landscapes
Savoury Scones with Smoked Salmon & Dill Creamy Buttermilk Scone 640g 160g 15g 64g 20g 32g 220g 54g 20g
self raising flour butter salt sugar charcoal powder baking powder buttermilk Millac Gold full fat milk, for glazing
1. 2. 3.
4. 5.
Mix together the flour, cold butter, salt, sugar, charcoal powder and baking powder to a coarse, sand-like texture. Add the buttermilk and Millac Gold. Mix until lightly incorporated. Remove from the bowl. Finish mixing by hand until all ingredients are evenly blended. Rest the mixture for 10 minutes in the chiller. Roll to desired consistency and cut to shape. Brush with milk and bake at 180â °C for 20 minutes until the scones are crisp on the outside and tender on the inside.
Salmon Cream 125g 250g 10g 25g
Serves: 12
5g 250g
cream cheese Millac Gold dill, chopped shallots, finely diced and pan fried salt & pepper, to taste paprika, to taste lemon juice Irish smoked salmon, finely chopped
1. 2. 3. 4. 5.
Whip together the cream cheese and Millac Gold to soft peak. Add the chopped dill and pan-fried shallots. Add salt, pepper and paprika to taste. Add lemon juice and mix well. Finally, carefully mix in the finely chopped smoked salmon.
Assembly Cut the scones in half and fill with creamy cheese rosette, add a small slice of Irish smoked salmon and garnish with red peppercorn and dill.
Spinach & Lentil Lasagne Delicious vegetable lasagne packed with spinach, lentils and mushrooms and topped with cream and cheese
Created By: Chef Anubhav, Lakeland Dairies (EMEA) “Adding layers of nutritious spinach to this vegetable lasagne gives this dish a rich green colour�
Inspired by our lush green grass
Spinach & Lentil Lasagne 50g 1 2 300g 2 500g 500ml 500ml 1.4kg and 1tbsp 400g 600g
Serves: 12
butter large onion, finely diced leeks, finely sliced mushrooms, sliced garlic cloves, crushed drained, cooked lentils vegetable stock Millac Gold Cooking fresh spinach, washed wilted dried oregano cheddar cheese, grated fresh lasagne sheets
1. 2. 3. 4. 5. 6. 7. 8.
Pre-heat the oven to 180°C In a large pan melt the butter, add the onion, leek, mushrooms and garlic and cook for 5 minutes without colour. Add the lentils, Millac Gold Cooking and stock, stirring the sauce and season to taste. Add the spinach and simmer for a few minutes. Remove from the heat and add half of the grated cheese. Build your lasagne in a lightly greased oven proof dish, starting with a thin layer of lentil and spinach sauce, followed by lasagne sheets and then again with the sauce. Repeat until all the ingredients are used. Top the lasagne with the remaining cheese and bake at 180°C for about 40 minutes or until golden and the pasta is soft.
Assembly Serve with fried basil leaves and roasted pine nuts.
Creamy Watercress Pasta A simple watercress sauce for spaghetti
Created By: Chef Anubhav, Lakeland Dairies (EMEA) “This light and creamy watercress pasta sauce is simple but tasty.�
Inspired by our lush green grass
Creamy Watercress Spaghetti 50g 300g
butter watercress (reserve some for garnish) 1 tbsp Dijon mustard 250ml white wine 600ml Millac Gold Cooking salt & pepper to taste
Serves: 12
1. 2. 3. 4.
Fry the watercress in the butter until wilted. Add the mustard, white wine, and reduce to half the quantity. Stir in the Millac Gold Cooking and let it bubble for a minute. Blend the sauce, season to taste.
Assembly 1. 2.
Cook the pasta according to packet instructions. Serve the pasta sauce with the pasta, grated cheese and watercress garnish.
Irish Seafood Chowder A traditional creamy seafood soup
Created By: Chef Eric, Lakeland Dairies (North Asia) “Surrounded by water, seafood has always been an important part of Ireland’s culinary tradition. This seafood chowder is given an extra creamy finish!”
Inspired by our traditions
Irish Seafood Chowder 100g 150g 200g 100g 50g 20g 600ml 350g 150g 600ml 10g
Serves: 12
butter sweet potato, diced white onions, diced sweetcorn leeks, diced chillies, chopped vegetable stock mixed seafood peppers, diced Millac Gold Cooking sea salt & pepper to taste chopped chives
1. 2. 3. 4. 5. 6.
Melt the butter in a pan and cook the potatoes and onions without colour. Add the sweetcorn, leeks and chillies. Pour in the stock and simmer. Add the seafood and peppers. Finish with the Millac Gold Cooking and season to taste. Serve with chopped chives
Apple & Whiskey Tart A traditional fruit tart with a twist
Created By: Chef Freddy, Lakeland Dairies (Europe) “Apple tart is a classic Irish dessert which has been given a boost by adding a drop of whiskey and cream to the apple filling.�
Inspired by our traditions
Apple & Whiskey Tart 8 100g 300g 10ml 100ml 600g 1 20g
Serves: 12
apples butter caster sugar Irish whiskey Millac Gold shortcrust pastry egg marmalade
1. 2.
Core the apples, then slice them very thinly. Set aside the best slices from the thickest part and dice the excess. 3. Cook the diced apple in butter and sugar and add the whiskey. 4. Burn off the alcohol, add the Millac Gold and reduce, then set aside to cool. 5. Arrange two rectangular pastry bases and crimp the edges and egg-wash. 6. Place the creamed apple onto pastry and top with sliced apple. 7. Sprinkle over a little caster sugar. 8. Bake for 45 minutes at 180°C. 9. Remove from the oven and allow to cool slightly before cutting. 10. Brush with a little melted marmalade glaze.
Assembly 1.
Whip up Millac Gold to firm peak and form in quenelles to serve with the tart.
Salted Caramel Truffles with Irish Cream Liqueur Salted caramel chocolate truffles with Irish cream liqueur Created By: Chef Anubhav Lakeland Dairies (EMEA) “ Irish cream liqueur works particularly well with chocolate and makes these salted caramel truffles a truly indulgent treat.”
Inspired by our traditions
Salted Caramel Truffles with Irish cream liqueur 50g 5g 100g 400ml 1 400g 100ml
butter sea salt caster sugar Millac Gold vanilla pod dark chocolate Irish cream liqueur (Baileys)
1. 2. 3. 4. 5. 6.
Make some salted caramel by melting the butter, salt and sugar and boiling until golden. Bring the Millac Gold to the boil with the vanilla Break the chocolate into pieces and place into a bowl. Pour over the hot Millac Gold. Add the caramel mix and the Irish cream liqueur. Mix to a smooth ganache and place in the fridge to set.
Assembly
Serves: 12
1.
Use a Parisienne scoop to make the truffles or hand roll into balls and place them in the cocoa powder for dusting.
Boxty – Potato Pancakes Traditional Irish potato pancakes
Created By: Chef Anubhav, Lakeland Dairies (EMEA) “Boxty is a traditional potato pancake famous in the Midlands area of Ireland. Made from grated potato and mashed potato it is cooked on a griddle and has a texture somewhere between pancake and hash brown. The traditional recipe has been enriched by adding Millac Gold ”
Inspired by our traditions
Boxty – Potato Pancakes 800g 250g 200g 10g 100g 100g 100g
Serves: 12
mashed potato grated potato white onions, diced chopped chives Millac Gold salt black pepper flour butter
1. 2. 3. 4. 5. 6.
Mix the mashed potato, grated potato, diced onion and chives in a bowl. Add the Millac Gold and adjust the seasoning. Add the flour to form a dry potato dough. Roll out the potato dough on a floured surface to create the correct size pancakes to fit your pan. Add enough butter to griddle or fry the potato pancakes until golden. Serve warm.