Hellmann’s Mayonnaise Partners with Award Winning Irish Chef Kevin Dundon

Hellmann’s Mayonnaise, rogha na hEireann*, has partnered with Ireland’s favourite chef Kevin Dundon to create the ‘Dollop-a-Day’ recipe book, filled with bespoke Irish recipes all featuring a ‘dollop’ of mayonnaise. The collaboration comes as Ireland’s favourite mayonnaise brand releases a limited edition O’Hellmann’s pack which is available in selected retailers nationwide until St. Patrick’s Day. To download the free recipe book visit the Hellmann’s Facebook page www.facebook.com/hellmannsuk.

Fans of Kevin will be able to catch up with him in Dundrum, Co. Tipperary on March 27th where he will be holding a cookery demonstration. Tickets are €20 and proceeds are in aid of Clonoulty PlaygroundKevin Dundon Chef

Celebrity chef Kevin Dundon is renowned for his straight-forward, modern Irish cooking and has recently announced he will debut his second US TV series later this month. Splitting his time between America and Ireland, Kevin was delighted to return to the familiarity of Dunbrody House, Co. Wexford where each O’Hellmann’s recipe was created in the kitchen of his cookery school.

 

Commenting on the collaboration with Hellmann’s mayonnaise, Dundon said: “Irish people love a good dollop of mayonnaise on the plate with our chips and sandwiches but there are so many more applications for such a versatile ingredient! In the ‘Dollop-a-Day’ recipe book you will find everything from the Ultimate Ham and Cheese Toastie to Crab Cakes and a Glazed Ham which have all been created and enhanced with a dollop of O’Hellmann’s mayonnaise. These recipes are easy to create, full of flavour and are perfect examples of modern Irish cooking using a store cupboard essential. Give them a try for Lá Fhéile Pádraig!”

 Kevin Dundon Chef

Hellmann’s limited edition O’Hellmann’s mayonnaise jars have been created in celebration of all things Irish and are available in selected retailers nationwide while stocks last. The O’Hellmann’s ‘Dollop-a-Day’ recipe book created in association with Kevin Dundon can be downloaded now for free. Visit www.facebook.com/hellmannsuk.

 

For a sneak peak at what to expect from the O’Hellmann’s ‘Dollop-a-Day’ recipe book, check out two of Kevin Dundon’s recipes below:

 

Prawn & Creamed Leek Tartlet with Parmesan Pastry

Serves 10 – 12 Tartlets

 

Ingredients:

Parmesan Pastry:

350g Plain flour

175g Butter, cubed

30g Parmesan, finely grated

1 egg yolk

60ml water

 

Prawns:

36 Tiger Prawns, tails intact

2 tbsp O’Hellmann’s Mayonnaise

2 cloves garlic, diced

1 tsp Olive Oil

 

Creamed Leeks:

3 Large Leeks, thinly sliced

2 shallots

100ml white wine

150ml Cream

100 g Parmesan

 

Garnish:

12 Cherry tomatoes, quartered

2 tbsp Olive oil

Lemon wedges to serve

Salt & pepper

 

Method:

Preheat oven to 190C/375F/Gas Mark 5.

First prepare the pastry: Sift the flour into a glass bowl and add the cubed butter, incorporate the flour and butter until it resembles breadcrumbs. Add the Parmesan cheese and stir through. Create a well in the centre of the mixture and add the egg yolk and water and work until the dough comes together and cover with cling film, place in the fridge for at least half an hour.

Turn out onto a lightly floured surface Divide the pastry into 10 – 12 equal pieces and roll each piece of pastry in 5mm depth.

Grease 10 – 12 tartlet cases and press each pastry disc into place. Place on a baking tray and fill with baking ceramic beans. Place in the fridge for half an hour to rest.

Bake blind in the oven for 15 – 18 minutes until cooked.

In the meantime, combine the garlic and O’Hellmann’s in a bowl.  Add the prawns and allow to marinade in the flavoured mayonnaise. Preheat a griddle pan and add a little olive oil. Skewer 3 – 4 prawns onto wooden or metal skewers and lay on the griddle pan. Cook for 1 – 2 minutes on each side, then remove from the pan and keep warm.

In the same pan add the leek and shallots and cook over a medium heat for 3 -5 minutes until softened.

Add the white wine, and cream and cook for a further 4 – 5 minutes until reduced and coating the back of a spoon. Season with salt and pepper.

Divide the leek mixture between each pastry case and top with 3 – 4 prawns add the parmesan and place under a hot grill for a minute or two to melt the parmesan.

Dress with some cherry tomatoes and baby green leaves and some O’Hellmann’s.

 

Chicken & Roast Pepper Wrap

Serves 4

 

Ingredients:

4 chicken fillets, flattened/ butterflied

1 red chilli

40g fresh coriander leaves

2 red peppers, diced

1 yellow pepper, diced

1 red onion, chopped

2 tbsp balsamic vinegar

1 tbsp olive oil

Salt and pepper

3 tablespoons of basil pesto

4 tbsp O’Hellmann’s Mayonnaise

2 tomatoes, sliced

200g white cheddar, grated

8-12 medium size flour tortillas

 

Method:

Preheat the oven to 180C/350F/Gas Mark 4

In a bowl, combine 50g of O’Hellmann’s, chilli and coriander. Add the chicken and coat with the flavoured mayonnaise.  Cover with cling film and leave to marinate for 30 minutes.

Meanwhile, place the peppers into a baking tray. Season with salt and pepper and drizzle over olive oil and balsamic vinegar.  Bake in the oven for 20-25 minutes or until softened completely. Remove to cool.

In a small bowl, combine the remaining mayonnaise and pesto.

Heat the griddle pan to medium and remove the excess of mayonnaise from the chicken. Add some olive oil in the pan and cook the chicken for 4 – 5 minutes on each side until cooked through.

Place on a board, slice the chicken into pieces and serve immediately with tortilla wraps, pesto mayonnaise, tomatoes, white cheddar and the roasted peppers.

 

*Based on sales data

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