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Twenty Delicious Recipes
Selected by Kerrygold
Favorite Food
RACHEL ALLEN
at Home
Food
at Home
Twenty Delicious Recipes Selected
by Kerrygold
Rachel Allen
Favorite
I dedicate this book to my husband, Isaac, whose love,
wisdom and inspiration I could not live without
This book was irst published in Great Britain in 2006 by Collins, an imprint of
HarperCollins Publishers Ltd.
f a v o r i t e
f o o d
a t
h o m e
. Copyright © 2006 by Rachel Allen. Photography © 2006 by
Cristian Barnett (location) and Peter Cassidy (food).
All rights reserved under International and Pan-American Copyright Conventions. You
have been granted the non-exclusive, non-transferable right to access and read the text
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This special abridged edition was created for Kerrygold.
ISBN: 978-0-06-200829-9 (Kerrygold e pub edition)
-
ISBN: 978-0-06-180927-9 (WilliamMorrow Trade Paperback Edition)
The U.S. trade paperback edition is available from HarperCollins Publishers wherever
books are sold.
Introduction
Around County Cork where we live, are lush, green pastures and small herds of grazing
cows. The herds belong to small family farms, where the cows are so well-cared-for,
they even have names. With loving attention and a natural diet of the best grass—it’s no
wonder Irish cows produce some of the best milk to make some of the yummiest butter
and cheeses in the world.
When I travel to the States, I’m reassured to ind the familiar Irish dairy products I use at
home sold under the Kerrygold brand. I recommend using Kerrygold Butter for the recipes
in this book. It’s sinfully rich and exceptionally golden—you’ll taste the difference in your
cooking and baking.
For cheeses that give you an authentic taste of Ireland, there are many Kerrygold varieties,
such as Dubliner, Ivernia and Blarney Castle, as well as aged, reserve and reduced-fat
Cheddar. These are some of the cheeses I keep in my fridge and I know you will like them,
too.
For whatever you cook—especially the simplest dishes in this cookbook—it’s important
to use quality ingredients to ensure good results. Start with dairy products from Ireland.
Enjoy!
Scrambled Eggs with Tomato, Chile and Cilantro
S E R V E S 2 / V E G E T A R I A N
I love this scrambled egg variation, which I irst tasted in a restaurant looking out over
Mexico City. It’s full of protein (from the eggs) and antioxidants (from the cilantro),
and is a great way to start the day. Of course, you can omit the chile for children; the
cilantro still makes it special.
1 tbsp butter
1 ripe tomato, inely chopped
1
/
2
–1 chile, deseeded and inely chopped (optional for children)
4 free-range eggs, best quality possible
3 tbsp milk
Salt and freshly ground black pepper
1 tbsp chopped fresh cilantro
Melt the butter in a saucepan, add the tomato and chile and cook for a few
minutes until the tomato is just softening. Meanwhile, whisk the eggs with
the milk and a pinch of salt and pepper. Add to the saucepan and stir gently
until the egg is softly scrambled. Stir in the chopped cilantro and serve.
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