Not sure what to make tonight? Try one these delicious dinner recipes

Looking for some dinner inspiration? Breathe new life into your everyday meals with these unique and tasty recipes.

Created by Kerrygold and acclaimed chef Paul Flynn, each of these gourmet dinner ideas aims to infuse rich ingredients like lamb shank and smoked mackerel into everyday meals.

And the result doesn’t disappoint – a smoked mackerel omelette with melted cheese, a cauliflower, korma and almond pie and a flavourful lamb shank broth with bacon.

Treat yourself (and your family) to one of these five-star meals this week.

Baked Smoked Mackerel Omelette with Melted Cheese

Ingredients (Serves 2)

• 6 free-range eggs
• 2 fillets of smoked mackerel, flaked
• 80g grated cheese
• 3 spring onions, trimmed and shredded
• A good knob of Kerrygold butter
• A splash of milk
• Salt and pepper

Method

1. Preheat the oven to 200°C.
2. Whisk the eggs with milk, salt and pepper.
3. Melt the Kerrygold butter over a medium heat in a non-stick pan until it starts to foam, then add in the eggs.
4. Turn the eggs around the pan for a minute or so, scraping the bottom all the while. A spatula is best for this.
5. Scatter the mackerel over the top of the eggs followed by the cheese, then put in the oven for 12 minutes until golden and puffy.
6. Remove from the oven, allow to cool a little, then gently prize it out of the pan using the same rubber spatula. Scatter over the spring onions and serve.
7. If you have difficulty getting the omelette out, simply serve it in the pan.

Cauliflower Korma, Raisin and Almond Pie

Ingredients (Serves 4)

• 1 onion, peeled and chopped
• 2 cloves of garlic, peeled and sliced
• A thumb-sized piece of ginger, peeled and chopped
• 3 tbsp sunflower oil
• 3 tbsp korma paste
• 50g ground almonds
• 2 tbsp raisins
• A pinch of caster sugar
• 1 tin of full-fat coconut milk
• Zest and juice of 1 lime
• 1 cauliflower, trimmed and cut into florets
• Some melted Kerrygold butter
• 3 sheets of filo pastry
• 50g flaked almonds

Method

1. Preheat the oven to 185°C.
2. Put the onion, garlic and ginger into a food processor and whizz to a paste.
3. Tip the paste into a saucepan with the oil and cook over a low heat for 10 minutes.
4. Add the korma paste and cook for a further 2 minutes until aromatic.
5. Add the almonds, raisins, sugar, coconut milk and lime.
6. Bring to a simmer for 10 minutes, reduce the liquid by one-third and set aside.
7. Boil the cauliflower until soft, drain thoroughly, then add to the sauce, making sure all the cauliflower is coated.
8. Lightly brush a medium-sized tart tin with melted Kerrygold butter.
9. Lay a sheet of filo pastry on a worktop and brush with Kerrygold butter, then lay in the tin carefully pressing into the edges.
10. Repeat with two more filo sheets, laying the pastry across each other at angles, covering the whole tin overlapping the sides.
11. Fill the pie with the cauliflower, then fold the pastry back over the top, scrunching the edges together to look attractive.
12. Scatter the almonds over the top of the pie, then bake in the oven.
13. Once the pie is golden and crunchy, remove from the oven and serve.

Lamb Shank Broth

Ingredients (Serves 6)

• 2 lamb shanks (about 400g each)
• 2 tbsp sunflower oil
• 1 tbsp Kerrygold butter
• 1 large onion, peeled and finely diced
• 3 cloves of garlic, peeled and sliced
• 125 g smoked bacon lardons
• 1 tbsp tomato purée
• 200g broth mix
• 500mls cider
• 1.75L chicken stock
• 1 stick of cinnamon
• 1 tsp dried oregano
• Some chopped parsley
• Salt and pepper

Method

1. Preheat the oven to 160°C.
2. Heat the oil in a pot until gently smoking and season the lamb shanks with salt and pepper.
3. Add the seasoned lamb shanks to the pot and colour until the meat is dark and crisp.
4. Lift the shanks from the pot, then carefully remove the oil from the pot.
5. Wipe the pot with some kitchen towel and put it back on the hob over a gentle heat.
6. Add the Kerrygold butter, onion, garlic and bacon lardons to the pan, then cook for 10-15 minutes until soft and golden.
7. Add the tomato purée and cook for a further 1-2 minutes.
8. Next, add the broth mix, followed by the cider and chicken stock and bring to a simmer.
9. Return the lamb to the pot and add the cinnamon and oregano.
10. Cover and place in the preheated oven for up to two hours, with the last half hour uncovered. The time will depend on the size of the lamb shanks. The main thing is to make sure the lamb is falling off the bone.
11. Once cooked, remove the lamb from the broth and allow it to cool a little. When it has cooled slightly, chop into small chunks.
12. Pop the chopped lamb back into the broth, add the parsley, season with salt and pepper and serve.
13. A little bit of hot dijon mustard can be stirred in when serving to add some extra flavour.

For recipe inspiration visit Kerrygold.com or visit Kerrygold social channels (Instagram, Facebook) each week for a cook-a-long IGTV. At the end of Kerrygold’s 6-week series, they will also feature a live Q&A session with Chef Paul Flynn where he will answer any questions relating to the dishes he made as well as any other queries you have.