<div class="page old_fullfixed"> <article> <header style="background-image:url(/uploads/531f7c6ca7195.jpg);"> </header> <div class="main"> <p id="toggle"> <a href="#">Hide text</a> </p> <script type="text/javascript"> $(document).ready(function() { BN.registerPlugin('showHide', function(){ if ($('body').hasClass('concentrix')) { return; } $('p#toggle').hide(); var postionLink = function() { $('p#toggle').hide(); window.setTimeout(function() { var top = ( $('.intro h1').length ) ? ~~($('.intro h1').offset().top) : 70; var h = $('p#toggle').height(); $('p#toggle').css('top', top - h); $('p#toggle').fadeIn('fast'); }, 1000); }; $(window).resize(function() { postionLink(); }); postionLink(); // $('p#toggle').show(); $('p#toggle a').bind('click', function() { $('.toggleContent').toggle('slow', function(){ var text = ( $(this).is(':visible') ) ? 'Hide Text' : 'Show Text'; if ($(this).is(':visible')) { $('p#toggle a').text('Hide Text') .removeClass('hidden') .addClass('invisible'); postionLink(); } else { $('p#toggle a').text('Show Text') .removeClass('invisible') .addClass('hidden'); } }); return false; }); }); }); </script> <div class="intro toggleContent"> <h1><span>Paul Flynn and Lidl Launch Exclusive New Cookbook</span></h1> </div> <div class="container toggleContent"> <p class="summary"></p> <p class="byline"> </p> <p>Top chef Paul Flynn has teamed up with Lidl to launch an exclusive new cookbook – just in time for Mother’s Day. The book, entitled Paul Flynn’s Family Food, features a host of tasty, nutritious, family-friendly dishes – all made with ingredients sourced entirely from Lidl. From hearty soups and handy one-pot wonders, to summertime salads and party-friendly nibbles, the book is full to the brim with easy-to-follow, mouth-wateringly delicious recipes. Available from 20th March for the bargain price of only €12.99, it is the perfect gift for even the most inexperienced of cooks!</p><p>Throughout the book, Paul has used Lidl’s extensive range of fresh products to create inventive, yet simple recipes – proving that affordable cooking really can taste great! With over sixty tempting recipes broken down into chapters in order of how much time they take to cook (e.g. ‘no time’, ‘take your time’ and ‘family time’), you will be spoilt for choice!</p><p>Busy mums on the go can choose from a selection of quick, fuss-free, one-pot dishes like the Meatball & Bean Casserole with Tomato & Sweet Paprika; the Provençal Salmon Tray Bake and the Crunchy Chicken Goujons. For those with a little more time on their hands, two stand out dishes to try are the Turnip, Cider & Thyme Soup with Black Pudding Crumble and the Roast Leg of Lamb with Creamy Pesto Tomatoes – perfect for special occasions.</p><p>Other firm favourites include Bangers & Mash with Black Pudding, Caramelised Onion & Apple, and the Seared Duck with Sweet & Sour Beetroot, Red Cabbage & Horseradish. Those with a sweet tooth will not be disappointed, with a selection of sinfully delicious after dinner treats, like Decadent Doughnuts with Raspberries & Chocolate, a Crimson Grape Cheesecake and Paul Flynn’s personal favourite – ‘Hot Love’ (a wonderful concoction of vanilla ice cream, hot jammy raspberries and custard brioche).</p><p>Sample recipes:</p><p>Crab claws with Clementine, pomegranate & rosemary butter <a href="http://www.dubbelin.com/wp-content/uploads/2014/03/cook-2.jpg"><img alt="cook 2" src="http://www.dubbelin.com/wp-content/uploads/2014/03/cook-2.jpg" width="223" height="334" style="margin: 4px 0px 20px 20px; padding: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; vertical-align: baseline; float: right;"></a></p><p>Serves 4</p><p>125g Dairy Manor butter<br>Zest and juice of 2 clementines<br>1 sprig of rosemary, finely chopped<br>2 spring onions, finely chopped<br>1 garlic clove, finely chopped<br>Seeds and juice of 1 ripe pomegranate<br>4 packets (320g) of Deluxe West Cork crab claws<br>Freshly cracked Kania salt and pepper</p><p>Method<br>1. Melt the butter and add the rest of the ingredients to it, except the crab claws. Mix well and continue to heat very gently to allow all the flavours to combine.<br>2. Tip the crab claws into a casserole dish, season and spoon the butter mixture over the top of the crab claws (this can be done 2 – 3 hours in advance).<br>3. Before serving, heat the oven to 180ºC/250ºF/Gas Mark 4. Put the crab in to bake for 8 minutes – they should be warm but not piping hot.<br>Superburger with red onion marmalade, cheddar & sour cream <a href="http://www.dubbelin.com/wp-content/uploads/2014/03/cook-3.jpg"><img alt="cook 3" src="http://www.dubbelin.com/wp-content/uploads/2014/03/cook-3.jpg" width="318" height="477" style="margin: 4px 0px 20px 20px; padding: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; vertical-align: baseline; float: right;"></a></p><p>Serves 4</p><p>For the red onion marmalade:<br>1 large knob Dairy Manor butter<br>4 red onions, peeled and thinly sliced<br>2 garlic cloves, chopped<br>100g Fairglobe Fairtrade brown sugar<br>2 tbsp red wine<br>2 tbsp Acentino Rosso red wine vinegar</p><p>Freshly cracked Kania salt and pepper</p><p>For the burger:<br>4 Inisvale beef quarterpounders<br>4 Connell Bakery premium white rolls<br>4 Rathdaragh Irish mature red cheddar slices<br>2 tbsp Morning Fresh sour cream</p><p>A handful of Meadow Fresh spinach, washed</p><p>Method<br>1. To make the red onion marmalade, place a medium – large pot over a low heat, add the butter and when it starts to foam add the onions and garlic and sweat slowly for 10 minutes. Add the rest of the ingredients and cook slowly for a further 15 minutes until the mixture becomes thick and syrupy. Then remove from the heat and set aside.<br>2. Heat the barbecue or griddle pan and chargrill the burgers for 10 – 12 minutes or until cooked through.<br>3. Lightly toast the buns. Place the burgers on the buns, top each burger with a slice of cheese, a spoon of red onion marmalade and a spoon of sour cream, and finish with a few leaves of spinach.</p><p>Decadent doughnuts with raspberries & chocolate <a href="http://www.dubbelin.com/wp-content/uploads/2014/03/cook-1.jpg"><img alt="cook 1" src="http://www.dubbelin.com/wp-content/uploads/2014/03/cook-1.jpg" width="318" height="477" style="margin: 4px 0px 20px 20px; padding: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; vertical-align: baseline; float: right;"></a></p><p>Serves 4<br>100ml Morning Fresh cream<br>4 fresh jam doughnuts, from the bakery<br>4 heaped tbsp Choco Nussa hazelnut spread<br>1 punnet fresh raspberries<br>Belbake Fairtrade icing sugar to dust, optional</p><p>Method<br>1. Whip the cream until it holds but doesn’t go so stiff that it starts to crack. Cut the doughnuts in half – just imagine you are making a burger for dessert!<br>2. Spread the Choco Nussa on the base of the doughnut, divide the raspberries and form a ring around the edge of the chocolate spread. Plop a generous amount of whipped cream in the middle of the raspberries. Place the top of the doughnuts back on and give them a gentle nudge down so the cream starts to ooze out the sides. Dust with icing sugar, if desired, and serve.</p> </div> </div><!-- main--> </article> </div><!-- /page-->