Get Cooking - National Dairy Week

Get Cooking
with Derval O’Rourke
CAMPAIGN FINANCED
WITH AID FROM THE
EUROPEAN UNION
All recipes created by Derval O’Rourke
Welcome
Welcome
Welcome
to the Na
tional Da
Cheese u
iry Counc
p your life
il’s new
! recipe b
ooklet.
Cheese u
p your life
is a progra
from the
mme fina
European
nced with
Union to
versatility
aid
s
h
o
wcase th
of cheese
e quality
and how
rated into
and
easily it c
our daily
an be inc
lives.
orpoAll of the
recipes in
cluded in
created b
this book
y Derval O
let have b
’Rourke, fo
and Olym
een
rmer Worl
pic athle
d
te
C
h
.
ampion
Derval is
living and
passiona
healthy e
te
a
a
b
ti
o
n
ut active
g and the
for those
who enjo
se recipe
y
s
are ideal
creating
have limit
delicious
ed time o
meals bu
n their ha
t who
nds.
We hope
that you
and your
from thes
family wil
e recipes
l take insp
a
nd enjoy
iration
of cheese
the wond
s availab
e
rf
u
le
l
s
election
to us that
into our d
can be in
aily meals
corporate
and snac
d
ks.
So go on
… Chees
e up your
life!
Zoë Kava
nagh,
CEO, The
National
Dairy
Council
Power Pitta
Power
Pitta
n goodness
Packed full of gree
y.
da
e
th
rt
sta
to
y
This is a great wa
tasty cheddar.
d by an egg and
nie
pa
m
co
and ac
tta
Makes 1 power pi
Ingredients:
oil
or extra virgin olive
1 tsp coconut oil
1 wholemeal pitta
1 free range egg
½ avocado, sliced
spinach
Small handful of
r cheese, grated
da
ed
25g white ch
Method:
fry.
into the pan and
n. Crack the egg
pa
a
in
oil
e
th
at
1. He
toaster.
p the pitta in the
2. Meanwhile po
slices.
ado and cut into
3. Peel the avoc
half with a knife
is toasted slit it in
tta
pi
e
th
n
he
W
4.
and cheese
avocado, spinach
and place the
on one side.
n and pop this
d egg from the pa
5.Remove the frie
pitta.
on top of the
on a warm plate.
6. Serve the pitta
Power Pitta
Tortilla Pizza Margarita
Tortilla Pizza
Margarita
za option.
ick lunchtime piz
ideal base for a qu
an
ke
ma
s
ap
wr
la
Tortil
ly.
lar with all the fami
These will be popu
Makes 1 pizza
Tortilla
Pizza
a
t
i
r
a
g
r
a
M
Ingredients:
1 kids wrap
ta
2 tbsp tomato passa
r cheese
25g grated chedda
to choose from:
Optional toppings
and chopped
icken fillet, cooked
1 slice ham or 1 ch
Handful of sweetcorn
ion
Chopped spring on
le
pp
ea
pin
Chopped
pper
1 tbsp chopped pe
Method:
s4
fan 180°C/350°F/ga
Preheat the oven to
spread the passata
d
an
a baking sheet
on
ap
wr
the
t
Pu
1.
oon.
ing the back of a sp
over the wrap us
se on the wrap.
2.Sprinkle the chee
ppings that your
y of the optional to
3.You can add an
d pineapple are
Ham, sweetcorn an
child may like.
and peppers.
tion as are chicken
a lovely combina
ke for up to
in the oven and ba
4. Place the wrap
d. Careful not
the cheese is melte
10 minutes until
!
to burn the wrap
d serve.
5.Remove, slice an
Stuffed Peppers
Stuffed
s
r
e
p
p
Pe
of the meat filling for this recipe.
If you have a little time, make extra
n you
a great dinner some evening whe
It freezes really well and will make
meal from scratch.
don’t have time to cook the whole
Serves 2
Ingredients:
2 tsp olive oil
2 shallots, finely chopped
2 garlic cloves, crushed
200g lean minced beef
2 tbsp soy sauce
2 tbsp tomato purée
Method:
200g tinned chopped tomatoes
ys
2 peppers, halved and cut lengthwa
50g grated cheddar cheese
A handful of mixed salad leaves
e
Rice, couscous or buckwheat, to serv
4.
Preheat the oven to 180°C/350°F/gas
over a medium heat.
1.Heat the olive oil in a large pan
ut 5 minutes, until softened.
Add the shallots and cook for abo
te.
Add the garlic and cook for 1 minu
s
ato purée and chopped tomatoe
2.Stir in the mince, soy sauce, tom
asionally.
and cook for 20 minutes, stirring occ
halves on an ovenproof
3.Meanwhile, place the pepper
dish and bake for 12-15 minutes.
from the oven and spoon
4.Carefully remove the peppers
kle over the cheese
the cooked mince into them. Sprin
oven for 20 minutes.
and return the peppers to the
scous or buckwheat
5.Meanwhile, cook the rice, cou
the package.
according to the instructions on
the rice, couscous
6. Serve the stuffed peppers with
a serving plate
or buckwheat and arrange on
with salad leaves.
Stuffed Peppers
Scrambled Eggs & Kale
Scramble
d Eggs &
Kale
Scramble
d
Eggs
& Kale
This recip
e include
s chedda
a slice of
r cheese
toast.
and goe
s really w
Serves 1
ell w
ith
Ingredien
ts:
2 eggs, lig
htly beate
n
2 tbsp m
ilk
1 small h
andful of
kale
1 tsp butt
er
25g white
cheddar
cheese
Salt and
pepper to
season
Method:
1. Heat
a fr
ying pan
over a m
edium he
at.
y beat th
e eggs a
n
d
m
3.Mean
ilk in a la
rge bowl.
while wilt
the kale
a little
in
a pot wit
butter.
h a tiny b
it of wate
4. T ip th
r and
e egg m
ix
ture into
eggs
the frying
for 2–3 m
pan. Gen
inutes, stir
tly cook th
the b
ri
ng occa
utter and
e
si
onally. Th
c
o
o
k
en stir in
and g
until the
eggs are
lossy.
thickene
d
5. Spoo
n the egg
s
and kale
plate
onto a w
and sprin
armed se
kle with c
rving
and se
h
e
ese, seaso
rve.
n to taste
2.Lightl
d
o
o
f
r
e
p
Su
Salad
d
a
l
a
S
d
o
o
f
r
e
p
u
S
se
n. The blue chee
eat lunch optio
gr
a
e
ar
r
ds
he
la
ot
sa
iments the
Quinoa-based
lad and compl
sa
is
th
to
l
ia
ec
sp
adds something
well.
ly
al
re
s
nt
ingredie
Serves 1
Ingredients:
inoa
flaked almonds
125g cooked qu
nuts, cashews or
ne
pi
as
ch
su
nuts,
1 tbsp toasted
s
ed
1 tbsp se
megranate
baby spinach or
Seeds of ½ a po
tables, such as
ge
ve
w
ra
or
es
Handful of leav
grated carrot
Juice of ½ lime
oil
½ tbsp of olive
opped
mint, roughly ch
sh
Handful of fre
salt
A pinch of sea
gurt
1 tbsp natural yo
se
ee
25g blue ch
l of blueberries
A small handfu
Method:
l
pt for the natura
ingredients, exce
e
th
of
l
al
e
ce
Pla
ix well. Serve th
ing bowl and m
yogurt, in a serv
e side.
a small pot on th
natural yogurt in
Superfood Salad
Chicken Enchiladas
an
dy to have in the kitchen. It’s
Tomato passata is super han
’re in a hurry!
base as a pasta sauce if you
Serves 2
easy
Chicken
s
a
d
a
l
i
h
c
En
Ingredients:
cubed
1 ripe avocado, peeled and
ves
Handful of fresh mint lea
Juice of 1 lime
2 tsp olive oil
d
½ red onion, finely choppe
ts, cubed
fille
ast
2 skinless chicken bre
30g fajita spice mix
1 garlic clove, crushed
2 tortilla wraps
60ml tomato passata
50g cheddar cheese, grated
60ml Natural yogurt
Method:
350°F/gas 4.
Preheat the oven to 180°C/
e in a small avocado, mint and lime juic
1. Use a fork to mash the
bowl and set aside.
t. Add the e pan over a medium hea
2.Heat the olive oil in a larg
ut 5 minutes, until softened.
onion and cook for abo
3–5 minutes, mix and garlic and cook for
3.Add the chicken, spice
then set aside.
,
ture between the two tortillas
4.Divide the avocado mix
,
sata
pas
of
n layer. Add a layer
spreading it into an eve
spicy chicken mixture.
followed by a layer of the
in
then place them side by side
5.Neatly roll each tortilla,
ce
pla
and
r
ove
r
inkle the chedda
an oven proof dish. Spr
in the oven.
6.Bake for 15–20 minutes.
ween warmed serving plates
7.Divide the enchiladas bet
lop of natural yogurt.
and top each one with a dol
Chicken Enchiladas
The National Dairy Council
Innovation House
3 Arkle Road
Sandyford
Dublin 18
Phone: +353 (0)1 290 2451
Fax: +353 (0)1 290 2452
Email: [email protected]
ndc.ie
@NDC_ie
NDCIreland