Kevin Dundon`s - Hellmanns.com

Kevin Dundon’s
dollop a day recipe book
in association with
A note from Kevin
When Hellmann’s approached me and asked me to be involved with
the Hellmann’s dollop-a-day recipe book, I couldn’t say no, as I’m a real
advocate for tasty home cooking.
Many people add a dollop of mayonnaise to the side of their plates at
mealtimes, yet don’t realise how versatile an ingredient mayonnaise can
be. So to celebrate the limited edition O’Hellmann’s packaging we’ve
created some easy to follow, Irish inspired recipes that are perfect for
cooking for family and friends alike.
Relaxing at the dinner table over delicious food is something we all enjoy.
Fresh, delicious meals can be created with a minimum of time and fuss
once you have the right ingredients to hand. I’ve combined the best of Irish
ingredients, including ham, salmon and seafood with a dollop or two of
delicious Hellmann’s mayonnaise, rogha na hÉireann, in the cooking of all.
Whether you’re cooking Sunday dinner for the family, or entertaining
guests, these recipes are sure to go down a treat! Plus, it’s a nice twist to be
able to say they’re made with O’Hellmann’s!
I’ve created all of these recipes from
my kitchen at Dunbody House, which
is where the photography was shot as
well. All in all this book is a collection of
recipes I love eating and cooking, using
one key ingredient I use almost every
day. I hope you enjoy these recipes, as
Hellmann’s and I enjoyed creating them.
Caoimhín Dondún
Introduction
In celebration of all things Irish,
Hellmann’s Mayonnaise, rogha na
hÉireann*, has created a limited
edition ‘O’Hellmann’s’ pack. It’s the
same great taste that you know
an love but with an extra twist of
Irishness!
We at Hellmann’s were excited to
work alongside Irish chef Kevin
Dundon for this recipe book, as he
is renowned for his modern Irish
cooking and easy to follow recipes.
This book contains 7 simple recipes,
one for every day of the week,
perfect for quick dinners or big
dinner parties. They are winners
all round and best of all, all recipes
contain a big dollop of O’Hellmann’s
Mayonnaise! We hope you enjoy.
Contents
1.
Caoimhín’s Quesadillas ........................................................................... pg 1
2. Ginger & Honey Glazed Ham ............................................................ pg 2
3. Herbs Crusted Salmon ............................................................................. pg 5
4. Crab Cakes with Coriander Mayonnaise .................................... pg 6
5. Ultimate Mayo Melt ................................................................................ pg 7
6. Prawn and Creamed Leek with Parmesan Tartelet ............ pg 8
7. Chicken & Roasted Pepper Wraps ................................................. pg10
* based on sales data
Caoimhín’s
Quesadillas
Serves 4
200g grated Cheddar
1 green chilli - finely diced
1 red onion - finely diced
1 tomato, seeded, diced
3 spring onions - chopped roughly
1 bunch of freshly chopped basil
4 soft flour tortillas
4 tbsp O’Hellmann’s
4 rashers of streaky bacon - cooked
Salt & pepper to season
1 tbsp olive oil
2 tbsp sweet chilli jam
200g green leaves
12 cherry tomatoes
3 spring onions, chopped
1 tbsp lime juice
2 tbsp olive oil
“An Irish ta
k
classic. Quic e on a Mexican
ka
with conten nd easy to make
ts from th
and cupboa e fridge
rd!“
Method
In the meantime, in a bowl, combine
the cherry tomatoes, spring onion, lime
juice, olive oil, green leaves. Season
with salt and pepper.
Heat the pan with just a tiny drizzle
of oil and pan fry the quesadilla on
both sides, using a plate to turn the
quesadilla half way through, then return
to the pan until the cheese is melted.
Cut the quesadillas into quarters and
serve with the dressed salad leaves.
Combine the cheese, chilli, red onion,
tomato, spring onion and basil in a
bowl. Season lightly with a little salt and
pepper.
Lay two flour tortillas out on the work
surface and spread with a dollop or
more of O’Hellmann’s. Divide the
cheese mixture between the tortilla
bases and add the cooked bacon.
Place another tortilla wrap on top of the
mixture to make a sort of sandwich.
1
Ginger & Honey
Glazed Ham with
Warm Potato Salad
Serves 8
3 kg ham fillet off the bone
150g dry apricots, chopped
50 ml water
2 tbsp runny honey
60g brown sugar
2 tbsp barbecue sauce
3 cm fresh ginger, grated
900g baby potatoes
2 tbsp O’Hellmann’s
1 tbsp wholegrain mustard
4 - 5 spring onions, thinly sliced
2 tbsp chopped fresh coriander
A little salt and freshly ground black
pepper
Method
glaze over the ham, turn up the heat
and return to oven for an additional 20
minutes.
Preheat oven to 160C/325F/Gas Mark 3.
Place the ham into a large pot, cover
with water and bring to the boil. Simmer
for about 2 hours and turn off the
heat allowing the meat to cool in the
cooking liquor. Remove the ham from
the cooking liquor and remove the outer
rind. Score diamond shaped lines into
the fat. Place the ham onto a baking
tray.
In a food processor, process together
the apricot and the water until a
marmalade-like consistency has
been achieved. Add the sugar, honey,
barbecue sauce and ginger and
process for a further minute or two.
Spread the mixture over the scored
ham.
Loosely cover with tin foil and bake in
the oven at 150C/300F/Gas Mark 2 for
about 1¼ hrs - 1½ hrs. Remove the tin
foil at this stage. Brush any leftover
Once the ham is baked, removed
from the oven and allow to rest for 20
minutes before slicing.
In the meantime prepare the potato
salad. Place the baby potatoes in a
pan of salted water, bring to the boil
and simmer for 15 - 20 minutes or
until tender. This will depend on your
potatoes, so keep an eye on them.
Drain the potatoes and leave them
to rest for 10 minutes until cooled
enough to handle. Slice them by half
and transfer to a bowl. Gently combine
O’Hellmann’s, mustard, spring onion
and chopped coriander. Season with
salt and pepper if needed.
Serve thin slices of baked ham with
some potato salad and baby greens.
2
3
4
Herbs Crusted
Salmon
Serves 4
4 portions of salmon fillet (150g each)
100g + 50g butter
200g breadcrumbs
1 lemon, zest
2 tbsp Parmesan shavings
2 tbsp of chopped fresh herbs
(parsley, oregano)
Salt & Pepper
2 tbsp olive oil
2 tbsp O’Hellmann’s
Cherry tomatoes to garnish
For the mash:
500g potatoes
2 cloves of garlic
2 tbsp double (heavy) cream
25g butter
4 tbsp chopped spring onions
Salt and pepper
Method
Preheat the oven to 180C/350F/Gas
Mark 4.
To prepare the crust for the fish, melt
100g of butter in a saucepan and stir in
the breadcrumbs, grated lemon zest,
Parmesan cheese, chopped herbs
and seasoning. Stir to combine all
the ingredients then remove from the
heat and allow to cool for a couple of
minutes.
Place the portions of fish on a roasting
tray. Spread some O’Hellmann’s on
the fish and top with the breadcrumb
mixture and press onto the top of the
fish.
Bake in the oven for 20 minutes until the
topping has become nice and crunchy.
In the meantime, cover the potatoes
with water and add garlic cloves. Bring
to a boil and simmer for 15 - 20 minutes
until cooked then strain to remove
the excess water. Place the potatoes
through a potato ricer to remove any
lumps then add the cream, butter,
spring onions and season with salt and
pepper. Keep warm until required.
This dish would also be delicious
served with some sweet potato mash or
chunky chips, whatever you desire, and
a garnish of cherry tomatoes and
fresh herbs.
5
Crab Cakes
with Coriander
Mayonnaise
Serves 4
400g mashed potato
300g crab meat
1/2 red onion
1 lemon, zest
1 red chilli etc
1 egg, separated
Salt and Pepper
1 tbsp Milk
Handful of breadcrumbs
2 tbsp olive oil
2 tbsp plain flour for dusting
Green salad:
200g baby green leaves
1 lemon juice
2 tbsp extra virgin olive oil
Coriander Mayonnaise:
1 tbsp fresh coriander, chopped
3 tbsp O’Hellmann’s
Method
oil and pan fry the crab cakes for
approximately 2 minutes on each side
until they are golden brown. Using
a fish slice, transfer the crab cakes
onto a parchment lined baking tray,
then transfer to the oven and continue
cooking for
10 - 12 minutes until warmed through.
Meanwhile, spoon some O’Hellmann’s
into a bowl and add the coriander, stir
to combine. Cover with cling film until
required.
Before serving, in a bowl, combine the
green leaves, lemon juice and olive oil.
Season to taste.
Serve the crab cakes with the coriander
mayonnaise and the green leaves.
Preheat the oven to 180C/350F/Gas Mark 4.
In a bowl combine the mashed potatoes,
crab meat, red onion, lemon zest, chili
and egg yolk and season with a little
salt and pepper. Divide the mixture into
shapes and transfer to the fridge and
allow to rest. Sprinkle with a little plain
flour to coat the fish cakes.
Prepare two bowls, in one whisk
together the egg white and milk, and in
the other place the breadcrumbs. Place
the flour coated crab cakes, one at a
time, into the egg mixture, coat with the
egg then transfer to the breadcrumbs,
ensuring that each crab cake is fully
coated.
Heat a large frying pan with some
6
Ultimate
Mayo Melt
Serves 4
8 slices bread
100g butter + 25g
200g Cheddar cheese, thinly sliced
200g ham, thinly sliced
4 tbsp O’Hellmann’s
2 tbsp wholegrain mustard
“Perfect fo
r brunc
a lazy Sund h or
a y!
Method
Cut each sandwich into quarters. Heat
a little butter in a pan over a medium
heat. Add 4 quarters to the pan at a
time and cook for 2 - 3 minutes on each
side, the cheese should be melted
and the bread slightly crispy. Transfer
to a serving plate and repeat until all
the sandwiches are cooked. Serve
immediately with some salad greens
and a dollop of O’Hellmann’s.
Lay the bread slices on a flat work
surface and butter the surface. Place
the buttered side down and a dollop of
O’Hellmann’s & mustard onto the facing
bread.
Divide and layer the ham between 4
bread slices, then add the cheese.
Top each sandwich with the remaining
slices of bread, butter side out.
7
Prawn & Creamed
Leek Tartlet with
Parmesan Pastry
Serves 4
Parmesan Pastry:
350g plain flour
175g butter, cubed
30g Parmesan, finely grated
1 egg yolk
60ml water
Prawns:
36 tiger prawns, tails intact
2 tbsp O’Hellmann’s
2 cloves garlic, diced
1 tsp olive oil
“This pas
try can b
e used fo
savoury d
r a ny
ish, crisp
and ever
so tasty!
Creamed Leeks:
3 large leeks, thinly sliced
2 shallots
100ml white wine
150ml cream
100g grated Parmesan
To Serve:
12 cherry tomatoes, quartered
2 tbsp olive oil
Lemon wedges to serve
Salt & pepper
Method
Divide the pastry into 10 - 12 equal
pieces and roll each piece of pastry
in 5mm depth. Grease 10 - 12 tartlet
cases and press each pastry disc into
place. Place on a baking tray and fill
with baking ceramic beans. Place in the
fridge for half an hour to rest.
Bake blind in the oven for 15 - 18
minutes until cooked.
In the meantime, combine the garlic and
O’Hellmann’s in a bowl. Add the prawns.
Preheat oven to 190C/375F/Gas Mark 5.
First prepare the pastry: Sift the flour
into a glass bowl and add the cubed
butter, add the cubed butter and rub in
until mix resembles fine breadcrumbs.
Add the Parmesan cheese and stir
through. Create a well in the centre of
the mixture and add the egg yolk and
water and work until the dough comes
together and cover with cling film, place
in the fridge for at least half an hour.
Turn out onto a lightly floured surface
8
Divide the leek mixture between each
pastry case and top with 3 - 4 prawns
add the parmesan and place under a
hot grill for a minute or two to melt the
parmesan.
and allow to marinade in the flavoured
mayonnaise. Preheat a griddle pan and
add a little olive oil. Skewer 3 - 4 prawns
onto wooden or metal skewers and
lay on the griddle pan. Cook for 1 - 2
minutes on each side, then remove from
the pan and keep warm. In the same
pan add the leek and shallots and cook
over a medium heat for 3 -5 minutes
until softened.
Add the white wine and cream and cook
for a further 4 - 5 minutes until reduced
and coating the back of a spoon.
Season with salt and pepper.
Dress with some cherry tomatoes
and baby green leaves and some
O’Hellmann’s.
This pastry
ca n
for any sav be used
oury dish,
crisp and e
ver so tast
y!
9
Chicken & Roast
Pepper Wrap
Serves 4
4 chicken fillets, flattened/
butterflied
1 red chilli
40g fresh coriander leaves
2 red peppers, diced
1 yellow pepper, diced
1 red onion, chopped
2 tbsp balsamic vinegar
1 tbsp olive oil
salt and pepper
3 tablespoons basil pesto
4 tbsp O’Hellmanns
2 tomatoes, sliced
200g white Cheddar, grated
8-12 medium size flour tortillas
Method
Preheat the oven to 180C/350F/
Gas Mark 4
In a bowl, combine half of O’Hellmann’s,
chilli and coriander. Add the chicken and
coat with the flavoured mayonnaise.
Cover with cling film and leave to marinate
for 30 minutes.
Meanwhile, place the peppers into a
baking tray. Season with salt and pepper
and drizzle over olive oil and balsamic
vinegar. Bake in the oven for 20-25
minutes or until softened completely.
Remove to cool.
In a small bowl, combine the remaining
mayonnaise and pesto.
10
Heat the griddle pan to medium and
remove the excess of mayonnaise
from the chicken. Add some olive oil in
the pan and cook the chicken for
4 - 5 minutes on each side until cooked
through.
Place on a board, slice the chicken
into pieces and serve immediately
with tortilla wraps, pesto mayonnaise,
tomatoes, white Cheddar and the
roasted peppers.
“Don’t be
li
can’t cook eve the myth tha
t yo u
with may
onn
believe t
he differ aise, you won’t
ence it m
ak
these chic
ken fillet es to
s!
11
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