Kerrygold’s core product is natural Irish premium butter, made from just two simple ingredients; cream and salt. Kerrygold counts it’s creaminess and deliciousness to only sourcing milk from grassfed cows who graze on lush Irish pastures for 300 days a year.
The winds, rain and warming influence of the Gulf Stream all contribute to the lush grass our cows feed on year-round. They produce the sweetest, richest milk in the world, which makes our grass-fed cow’s milk Irish butter taste silky and creamy and glow a healthy, golden yellow.
KERRYGOLD PURE BUTTER FOIL
Spoil your taste buds with the real thing. Mashed, baked, sautéed or roasted, Pure Kerrygold Irish Butter works a treat.
Kerrygold Pure Butter Salted 200g
Kerrygold Pure Butter Salted 250g
Kerrygold Pure Butter Salted 454g
Kerrygold Pure Butter Unsalted 200g
Kerrygold Pure Butter Unsalted 250g
Kerrygold Pure Butter Garlic & Herbs 100g
RECIPES
A TASTE OF INDIA
This mild, Butter Chicken Curry is sure to please all tastes, making it the perfect dish for dinner parties. The fragrant ethnic spices make it burst with flavour. It’s a faultless autumn warmer.
Top tip: use Kerrygold Unsalted butter to bring out the aromatic spices, whilst maintaining a creamy buttery flavour.
Ingredients:
For the marinade
100ml/3½fl oz plain yoghurt
1 lime, juice only
1 clove garlic, crushed
2.5cm/1in piece fresh root ginger, grated
1 tsp ground cumin
1 tbsp ground coriander
1 tsp garam masala
Pinch cayenne pepper
Pinch salt
For the chicken
4 x 150g/5½oz chicken breasts
25g/1oz Kerrygold unsalted butter, melted
½ lemon
For the sauce
100g/3½oz Kerrygold unsalted butter
1 onion – finely chopped
2.5cm/1in piece fresh root ginger, grated
2 garlic cloves, crushed
100g/3½oz tomato purée
1 small red chilli – seeds removed and finely chopped
Pinch chilli powder
200ml/7fl oz double cream
Salt and freshly ground black pepper
To serve
Handful fresh coriander
Naan bread
Basmati rice
Method:
For the marinade, mix all of the marinade ingredients together in a bowl until well combined. Add the chicken breasts and make sure they’re well covered in the marinade. Set aside to marinate in the fridge for 12 hours, or overnight.
When the chicken has marinated, preheat the grill to its highest setting. Remove the chicken breasts from the marinade, shaking off any excess, and grill for 3-4 minutes on each side, or until the coating is golden-brown. Baste the chicken breasts with the butter and a little lemon juice.
Preheat the oven to 200C/400F/Gas 6 and roast the chicken for 10-12 minutes, or until cooked through. Cut the chicken into chunks.
Heat the butter in a frying pan over a medium heat and fry the onion until softened. Add the ginger and garlic and cook for a further minute, then stir in the tomato purée, chillies and chilli powder and cook for another 2-3 minutes.
Reduce the heat, stir in the cream and simmer for a further minute, then add the chicken to the sauce. Season, to taste, with salt and freshly ground black pepper.
Serve with basmati rice and naan bread.
To serve, place the butter chicken onto serving plates and drizzle over the sauce. Sprinkle over the coriander. Spoon the basmati rice alongside and serve with the naan bread.
