serves 5 to 6
2 tablespoons of Rapeseed Oil
1kg of Chicken thigh fillets, quartered
60g Irish unsalted butter
1 tablespoon of chopped fresh ginger
2 teaspoons garam masala
2 teaspoons sweet paprika
2 teaspoons ground coriander
¼ teaspoon chilli powder
1 cinnamon stick
6 cardamom pods, bruised
1 tablespoon sugar
1 x 135g tub of Killowen Farm Natural Yogurt
1 tablespoon of lemon juice
Chopped coriander, toasted almonds, basmati rice & naan bread to serve.
- Heat wok/pan till until very hot, add half the oil and stir fry the chicken in batches until browned. Remove the chicken.
- Reduce the heat and then add the butter. Once melted add all the spices and ginger and stir fry for one minute.
- Return the chicken to the pan and coat in the spice mixture.
- Stir in the tomatoes and sugar and simmer for 20 mins stirring occasionally or until the chicken is tender and the sauce has thickened.
- Add the yogurt and lemon juice and simmer for a further 5 minutes.
- Garnish with toasted almonds and coriander and serve with basmati rice & naan bread.
- Place a wide shallow pan of salted water over a high heat and bring to the boil, reduce the heat and gently crack both the eggs in the pan to poach. Allow to simmer for 3-4 minutes and remove from the pan with a slotted spoon onto a plate lined with kitchen paper.
- Spread the yogurt onto a plate and top with the poached eggs.
- Melt the butter in a small pan over a medium heat and once it begins to foam add the smoked paprika and chilli flakes. Remove from the heat and spoon over the poached eggs,
- Add the salad leaves and herbs and serve.
Serve these delicious lamb koftas from the fabulous Duck Restaurant, Marlfield House, Gorey with dressed salad leaves, grated carrot, Killowen Farm Natural Yogurt tzatzki, hummus and warm flat bread or pitta bread.
Serves 4-5 people
1 kg of minced lamb
3 teaspoons of cumin Seeds
3 teaspoons of fennel seeds
1.5 teaspoons of ground all spice
A bunch of parsley and coriander chopped
1 onion finely chopped
2 garlic cloves crushed
4 tablespoons of tahini paste
Salt and pepper to taste
- Toast the cumin and fennel seeds and then crush lightly
- Hand mix all of the ingredients in a large bowl
- Cover and rest in the fridge for half an hour.
- Remove from fridge and hand roll pates in cylinder shapes each weighing about 100g
- Brown on a hot pan and then finish off in the oven at 180 degrees for about 8-10 minutes
KILLOWEN FARM NATURAL YOGURT TZATZIKI
250 g of Killowen Farm Natural Yogurt
Half a cucumber
- Grate the cucumber into the yogurt, season with salt and pepper and stir gently to combine.
1 x 400 g tin of chickpeas in water
1 teaspoon of tahini
1 garlic clove
50ml of olive oil
Juice of 1 lemon to taste (optional)
- Mix all of the ingredients in a food mixer with some of the water from the tin until smooth.
serves 8-10 people
330g digestive biscuits
210g melted butter
Zest of 1 orange
- Crumb biscuits (not too fine)
- Mix biscuit crumb with orange zest & melted butter
- Line the ring mould with biscuit crumb and press down.
150g rhubarb compote
75g caster sugar
175ml Killowen Farm Natural Whole Milk Yogurt
675g stiff hard cream cheese
- Blend all ingredients together using a whisk or food mixer
- Pour cheese cake onto the biscuit crumb and set in fridge 5/6 hours
Serves 8-10 people
160g caster sugar
1 vanilla pod or 1 tablespoon vanilla essence
400ml Killowen Farm Natural Whole Milk Yogurt
4 leaves of gelatine
- Warm cream sugar & vanilla in a saucepan over low heat to a light simmer – Remove from heat;
- Soak gelatine leaves in cold water till soft – Remove from water;
- Add gelatine & Killowen Farm Natural Whole Milk Yogurt to the warm cream – NOT boiling;
- Stir till gelatine is dissolved in cream;
- Strain through a sieve into serving dishes/glasses;
- Refrigerated for up to 5 hours or until set.
This is a winner recipe. These pancakes are utterly delicious, really healthy and are super easy to make. If you want to be in the everybody’s good books these pancakes should be in your recipe repertoire! These ingredients are typically items you’ll have your fridge & cupboard so hy not have them for breakfast tomorrow?
1 small 135g tub of Killowen farm natural yogurt
125g of rolled oats (blended to oat flour)
4 tablespoons of water
coconut oil or butter for cooking
To serve: maple syrup or local Irish honey, your favourite fresh fruit such as mixed berries or chopped bananas and of course Killowen Farm yogurt.
- In a food processer grind the oats to a flour consistency.
- Mash the bananas in a large mixing bowl.
- Add the eggs, yogurt, oat flour and water to the bananas and stir.
- Melt the coconut oil on a hot pan and then place a large serving spoon of the pancake mixture on the pan for each pancake. (you can usually cook 3 at a time). Leave to cook for approx. 2 mins and then flip and cook the other side.
- Once cooked, serve pancakes with a drizzle of local honey or maple syrup, your favourite fresh fruit such as mixed berries or sliced banana and a generous dollop of natural yogurt.
Natural yogurt & apple muesli
This is a delicious, healthy and filling breakfast that is quick to prepare and is popular with the whole family. In this version chopped apple is used but feel free to add a few berries or sliced banana to change it up a bit.
We hope you like it as much as we do!
4 tablespoons of Killowen Farm Natural Yogurt
5 tablespoons of rolled oats
5 tablespoons of water
2 sweet apples
1 tablespoon of toasted almonds or seeds
Sprinkling of cinnamon (optional)
Drizzle of Irish honey (optional)
- Mix the oats, water and natural yogurt and leave to soak in the fridge (ideally overnight).
- Just before serving, chop the apple into very small pieces and add to the oat mixture along with your favourite toasted nuts or seeds
- Mix all the ingredients together and serve with a spoon of natural yogurt and a drizzle of honey and cinnamon (if desired) on top.
The renowned Kelly’s Resort in Rosslare uses Killowen Farm yogurt, and combined with their in-house granola it makes for a really delicious breakfast.
Our thanks to Kelly’s head chef Eugene O’Callaghan for sharing their granola recipe with us- enjoy!
500g oat flakes
125 ml sunflower oil
250g dried fruit (e.g. cranberries, cherries, golden raisins, apricot, banana)
25g desiccated coconut
100g chopped nuts (cashew, hazelnuts or pistachio)
100g almonds (flaked)
100g sunflower seeds
100g pumpkin seeds
1 tsp vanilla extract
- Preheat oven 150°C (300ºF) Gas Mark 2
- Heat oil, honey and vanilla extract until warm and keep to one side.
- Mix all ingredients well in bowl except dried fruit.
- Add the warm honey & oil mixture and stir well until evenly mixed.
- Spread out in large trays and bake until golden brown (approx 25 minutes).
- Stir in the oven so to brown evenly (approx every 5 to 10 minutes).
- Allow to cool before adding dried fruit.
- Store in air-tight container.
Serve with Killowen Yogurt and fresh or stewed fruit.
Our neighbour gave us this really easy recipe for gluten free bread made with Killowen Farm natural yogurt. It’s really tasty and very versatile; you can make it savoury or sweet- we love it made with raisins and walnuts served with a slice of delicious Wexford Cheddar.
500g porridge oats (use the special gluten-free ones if you are coeliac)
2 tsp. bread soda
1 tsp. salt
500g Killowen Farm natural yogurt
Optional: Handful of linseed, pumpkin seeds, almonds, dried fruit- whatever takes your fancy!
- Preheat oven to 180 degrees C.
- Mix the oats, bread soda, salt and optional extras together.
- Pour the yogurt into a large bowl.
- Mix the dry ingredients gradually into the yogurt.
- If the mixture is a little thick, add 1-2 tbsp. milk or water.
- Pour the mixture into a greased 2 lb./ 1 kg. loaf tin.
- Bake for 1 hour (TIP: To check if the bread is ready by tapping the underside- you should hear a hollow sound).
- Turn out onto a wire rack and cool before cutting
Here’s a tasty treat courtesy of Niall Hill, Executive Chef of The Butlers Pantry, who stock Killowen Farm yogurt in their Dublin stores.
We tried this cake with raspberries and topped the frosting with toasted flaked almonds- and it was delicious! It also keeps very well in a covered tin for a few days.
175g butter melted
150g Killowen Farm natural yogurt
175g caster sugar 175g
Orange zest from 2 oranges
225g of self-raising flour
- Melt your butter and add to your eggs, yogurt, sugar and zest.
- Stir in your flour and mix well.
- Line the bottom and side of an 8 inch cake tin with parchment.
- Pour the mix in and bake at 190 for 35-40 minutes or until the sponge springs back
- Cool on a cooling rack for an hour. Top with the marmalade.
- For the topping cream the butter until soft add in the cream cheese and icing sugar and mix well. Spread on top of the cake and garnish with you fruit if you like
Niall’s Extra Tips
- You can replace the orange zest with raspberries or blue berries
- For extra texture, top the frosting with crunchy granola
Many thanks to the lovely Catherine Fulvio of Ballyknocken House & Cookery School, Co. Wicklow for this recipe for Onion and Leek Scones featuring Killowen Farm Yogurt- these are absolutely delicious with a bowl of soup.
2 tbsp. butter/olive oil (for frying)
2 medium onions, finely chopped
2 tbsp. leek, finely sliced
225g plain flour
Half tsp. baking powder
Half tsp. bicarbonate of soda
Half tsp. salt
50g. butter, cold, cut into pieces
40g. grated Parmesan cheese
200g. Killowen Farm natural yogurt
- Preheat the oven to 250ºC/400ºF/ Gas 6
- Heat the butter/olive oil in a frying pan and cook the onion over a medium heat, stirring often until lightly browned.
- Remove the onion to a small bowl and cook the leek for 5 minutes without browning. Add to the onion.
- Sieve together in a large bowl the flour, baking powder, bicarbonate of soda, salt and sugar.
- Transfer to a food processor and add the butter. Blitz for 3-4 seconds (or you can rub in the butter by hand until the mixture resembles oatmeal).
- Transfer back to the bowl and stir in the onion and leek mixture together with the cheese.
- Mix in the yogurt but keep back a little- only add it if the mixture is very dry. The dough should be a bit sticky but not wet.
- Transfer to a floured surface and knead lightly for a few seconds.
- Pat it out until the dough is about 2.5 cm thick.
- Using a 5 cm pastry cutter cut out rounds and place on a floured baking sheet.
- Bake in the hot oven for about 15 mins.
- Cool on a wire cooling rack before serving.
This recipe featured in a Christmas edition of Image Interiors magazine. Donal Skehan prepared this Panna Cotta as a lighter alternative to the traditional plum pudding.
4 gelatine leaves
2 tbsp caster sugar
4 tbsp milk
500g Killowen Farm natural yogurt
1 tsp vanilla extract
For the Raspberry Coulis:
Juice of half a lemon
1 tbsp caster sugar
- Soak the gelatine leaves in cold water in a shallow dish.
- Put the sugar and milk in a small pan and stir over a low heat until the sugar has dissolved. Bring to the boil then remove from the heat.
- Take the gelatine out of the water, squeeze out any extra liquid and stir it into the hot milk. Leave to cool for 10 minutes.
- Whisk in the yogurt and vanilla extract, then pour into the individual serving glasses. Chill in the fridge for about 3 hours or until set.
- To make the sauce, place the raspberries, lemon juice and sugar in a small saucepan with 1 tbsp. water. Bring to the boil and cook for 5 minutes. Remove from the heat and pass the mixture through a fine sieve.
- Serve the set panna cotta topped with the raspberry coulis.