Delicious lunch ideas that take 10 minutes or less

Grilled Vegetable Sandwich 

Serves 2 

INGREDIENTS

Kerrygold® Spreadable 454g
1 Courgette, sliced lengthways
1 red & 1 yellow pepper, cut in large pieces
1 red onion, sliced thickly in rings
2 tbsp olive oil
Salt & pepper
1 ripe avocado
A handful of baby leaf spinach
100g feta cheese, sliced
4 slices of sourdough bread
Jalapeno relish, to serve

DIRECTIONS

1. Brush the vegetables well with a little oil and season with salt and freshly ground black  pepper.
2. Cook the vegetables on a griddle pan until soft and lightly charred.
3. Generously spread the bread with Kerrygold Spreadable Butter.
4. Mash the avocado and spread on the buttered bread.
5. Top with the chargrilled veg, feta and spinach.
6. Add relish to the top slice of buttered bread, cover the filling and serve.

Prawns in Butter with Garlic, Chilli and Parsley 

Serves 2-3 

INGREDIENTS

50g Kerrygold® Irish Creamery Butter 454g
300g large raw prawns, peeled and deveined
Salt & Pepper
1 tbsp Olive oil
1 red chilli, deseeded & finely chopped
4 large cloves of garlic, finely chopped
Zest and juice of 1/2 a lemon
Handful of flat leaf parsley, chopped
Crusty bread to serve

DIRECTIONS

1. Melt half the butter with a tablespoon of oil in a large pan over a medium – high heat until foaming.
2. Add the garlic and chilli and cook for 30 – 40 seconds until the garlic becomes lightly golden.
3. Add the prawns in a single layer and cook for 1-2 minutes until cooked underneath then turn and cook for another 2 minutes.
4. Add the rest of the butter and lemon zest and cook for another 1-2 minutes, basting the prawns in the garlic butter.
5. Add a squeeze of lemon juice then remove from the heat.
6. Sprinkle over the chopped parsley and serve with the crusty bread and wedges of lemon.

Pan-fried Potato Dumplings 

While these delicious dumplings take longer to prepare, they can be cooked fairly quickly (and are SO worth it!). We recommend making the dough and filling the dumplings the night before. Then on the day, simply pop them into boiling water, finish with a quick fry, and they’re ready to go.

INGREDIENTS

20g/1 generous dessert spoon Kerrygold® Irish Softer Butter 500g
1 tbsp Kerrygold® Irish Softer Butter 500g
2 tbsp Kerrygold® Irish Softer Butter 500g
375g plain flour
1/2 tsp salt
1 egg
130-150ml hot water
250g mashed potatoes
60g extra mature cheddar cheese, grated
3 scallions, chopped
Salt & black pepper
Crème fraiche & finely sliced scallions – To serve

DIRECTIONS

1. Put the flour and salt into a bowl and add the butter. Mix it through with a fork then add the egg and break it up lightly.
2. Add the water and continue to mix with the fork and then, with your hands, bring the dough together.
3. Knead lightly for 1-2 minutes, cover and rest for 30 minutes.
4. Put the potato into a bowl and add the butter.
5. Mash the butter through the potato and season well. Add the scallions and grated cheese; mix well and set aside.
6. Roll out the dough thinly on a floured surface and cut into rounds with a scone cutter.
7. Add a spoonful of filling onto the dough, wet the edges of the dough and fold over.
8. Lift into your hand and press around the edge to seal.
9. Put the dumpling onto a floured tray while you finish making the rest, re-rolling the remaining dough.
10. Bring a pot of water to boil and cover another tray with a clean tea towel.
11. Reduce the heat to simmering and drop the 6-8 dumplings into the water.
12. When they float to the top after 1-2 minutes, remove with a slotted spoon and place on a tea towel to cool.
13. Repeat until all the dumplings have been boiled.
14. Melt a spoonful of butter in a large pan until foaming and, in a single layer, fry the dumplings for 3-4 minutes until golden on each side.
15. Transfer to a warmed plate and keep warm.
16. Wipe out the pan with kitchen paper then continue to fry the rest in the remaining butter.
17. Serve hot with crème fraiche and a sprinkle of chopped scallion.