5 perfect sandwiches & the ultimate potato salad for that #perfectpicnic

Recipe of the Month Jul 16, 2015 No Comments

 

Summer is here and dining al fresco is the perfect way to have some fun in the sun. Following the recent launch of the #PerfectPicnic campaign, Keogh’s Farm has teamed up with award winning, boutique caterers Naomi’s Kitchen to create a range of #PerfectPicnic Sandwiches and, of course, a recipe for the Best Potato Salad Ever!

When creating the range, the talented chefs at Naomi’s Kitchen took inspiration from the favourite sandwich ingredients of Derek, Ross and Tom, the brothers behind the Keogh’s Crips range, to create The Derek, The Ross and The Tom. Of course, the range would not be complete without the Keogh’s take on the classic Crisp Sandwich.

 

The Keogh’s Crisp Sandwich

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Keogh’s Crisp sandwich with Irish brie and red onion jam.

The iconic crisp sandwich is a firm favourite! This could easily be the most delicious of all sandwiches. A combination of Irish brie, red onion jam for sweetness and Keogh’s Crisps all on some wholesome brown granary bread. Surely, it doesn’t get better than that!

RED ONION JAM

Ingredients

  • ½ kg sliced red onions
  • 200g sugar
  • 100mls of red wine
  • 100ml of red wine vinegar

 

Method

Cover onions in liquid and dissolve sugar on low heat. Cover the pot in greaseproof paper and cook on high for 10 minutes. Reduce temperature to low and cook for 40 minutes until liquid is reduced and onion is vibrant red in colour.

 

Tom’s Sandwich

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Marinated free range chicken, chargrilled with aioli and Irish organic baby leaves

 

This sandwich oozes flavour with the combination of rosemary, lemon, thyme and garlic, simply delightful! Once the marinated chicken is cooked & chilled, add it to some wholegrain brown granary bread and top it off with some Irish organic baby leaves.

 

MARINATED CHICKEN

Ingredients

  • 2 chicken fillets
  • Sprig of rosemary
  • Sprig of thyme
  • 1 garlic clove
  • Juice of one lemon
  • Olive oil

 

Method

Halve the chicken fillets, chops herbs and marinate with additional ingredients overnight. Season the chicken and chargrill. Once cooked & cooled, finish it with the zest of a lemon.

 

Derek’s Sandwich

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Cider baked ham with wholegrain mustard, Dubliner Irish Cheddar and Naomi’s Kitchen spiced apple and tomato chutney

 

This is an all-time classic!  A simple combination of cider baked ham, Irish wholegrain mustard, lashings of Dubliner Irish Cheddar and Naomi’s very own spiced apple & tomato chutney, for that extra sweetness!

 

NAOMI’S KITCHEN SPICED APPLE AND TOMATO CHUNTEY

Ingredients

  • 772g chopped tomatoes
  • 112g chopped apples
  • 112g chopped onion
  • 325g soft brown sugar
  • 212g balsamic vinegar
  • A pinch of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of allspice
  • 2 garlic cloves

 

Method

Simply combine all ingredients in a large pot and bring to the boil over a low heat. Stir occasionally until the sugar has dissolved. Reduce the heat and cook slowly (2hrs) until the apples are tender and you have the desired consistency. The secret is to then age the chutney in the fridge for a month to allow the flavours to balance.

 

Ross’s Sandwich

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Roast Beef with homemade horseradish cream and micro rocket

 

If you are a meat lover, this one is definitely for you! A few slices of hearty roasted beef pairs perfectly with a dollop of horseradish cream and peppery micro rocket on brown granary bread.

 

HOMEMADE HORESRADDISH CREAM

Ingredients

  • 1 cup of crème fresh
  • ¼ cup of grated fresh horseradish
  • 1 tablespoon of Irish wholegrain mustard
  • 1 teaspoon of balsamic vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly grounded black pepper

 

 

Method

Place all ingredients in a mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours to allow flavours to infuse.

 

THE BEST POTATO SALAD EVER

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Keogh’s Baby Potatoes Roasted in Balsamic with Fresh Rosemary and Garlic

 

KEOGH’S FAMILY POTATO SALAD

Ingredients

  • Baby Potatoes (two potatoes per person)
  • 20g Rosemary
  • 20g Thyme
  • Drizzle of Olive Oil
  • 3 Garlic Cloves
  • 50ml Balsamic Vinegar
  • Flat Leaf Parsley

 

Method

Cut baby potatoes in half / length ways. Roast potatoes at 200 degrees for around 25 minutes, with olive oil, rosemary, thyme and the whole garlic cloves. Once cooked, sprinkle some balsamic vinegar on the potatoes and allow to cool. Once the potatoes have cooled down, chop some of the parsley and sprinkle across the potatoes.

 

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We really enjoyed working along side the lads of Keogh’s Farm in the preparation to create the ultimate gourmet sandwich for that #perfectpicnic . We also had the wonderful opportunity of working with Alan Rowlette, who took some absolutely incredible pics of the sambos! We are all now completely hooked on #keoghscrisps in the office! Check out some of the new Keogh’s Multipack which brings together three of Ireland’s  most loved flavours in one pack.

www.keoghs.com

    www.keoghs.ie

 

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