Kevin Dundon's dollop a day recipe book
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Kevin Dundon’s
dollop a day recipe book
in association with
A note from Kevin When Hellmann’s approached me and asked me to be involved with the Hellmann’s dollop-a-day recipe book, I couldn’t say no, as I’m a real advocate for tasty home cooking. Many people add a dollop of mayonnaise to the side of their plates at mealtimes, yet don’t realise how versatile an ingredient mayonnaise can be. So to celebrate the limited edition O’Hellmann’s packaging we’ve created some easy to follow, Irish inspired recipes that are perfect for cooking for family and friends alike. Relaxing at the dinner table over delicious food is something we all enjoy. Fresh, delicious meals can be created with a minimum of time and fuss once you have the right ingredients to hand. I’ve combined the best of Irish ingredients, including ham, salmon and seafood with a dollop or two of delicious Hellmann’s mayonnaise, rogha na hÉireann, in the cooking of all. Whether you’re cooking Sunday dinner for the family, or entertaining guests, these recipes are sure to go down a treat! Plus, it’s a nice twist to be able to say they’re made with O’Hellmann’s! I’ve created all of these recipes from my kitchen at Dunbody House, which is where the photography was shot as well. All in all this book is a collection of recipes I love eating and cooking, using one key ingredient I use almost every day. I hope you enjoy these recipes, as Hellmann’s and I enjoyed creating them. Caoimhín Dondún
Introduction
In celebration of all things Irish,
Hellmann’s Mayonnaise, rogha na
hÉireann*, has created a limited
edition ‘O’Hellmann’s’ pack. It’s the
same great taste that you know
an love but with an extra twist of
Irishness!
We at Hellmann’s were excited to
work alongside Irish chef Kevin
Dundon for this recipe book, as he
is renowned for his modern Irish
cooking and easy to follow recipes.
This book contains 7 simple recipes,
one for every day of the week,
perfect for quick dinners or big
dinner parties. They are winners
all round and best of all, all recipes
contain a big dollop of O’Hellmann’s
Mayonnaise! We hope you enjoy.
Contents
1. Caoimhín’s Quesadillas ........................................................................... pg 1
2. Ginger & Honey Glazed Ham ............................................................ pg 2
3. Herbs Crusted Salmon ............................................................................. pg 5
4. Crab Cakes with Coriander Mayonnaise .................................... pg 6
5. Ultimate Mayo Melt ................................................................................ pg 7
6. Prawn and Creamed Leek with Parmesan Tartelet ............ pg 8
7. Chicken & Roasted Pepper Wraps ................................................. pg 10
* based on sales data
Caoimhín’s
Quesadillas
Serves 4
200g grated Cheddar
1 green chilli - finely diced
1 red onion - finely diced
1 tomato, seeded, diced
3 spring onions - chopped roughly
1 bunch of freshly chopped basil
4 soft flour tortillas
4 tbsp O’Hellmann’s
4 rashers of streaky bacon - cooked
Salt & pepper to season
1 tbsp olive oil
2 tbsp sweet chilli jam
200g green leaves
12 cherry tomatoes
3 spring onions, chopped
1 tbsp lime juice
2 tbsp olive oil
“An Irish ta
k
classic. Quic e on a Mexican
ka
with conten nd easy to make
ts from th
and cupboa e fridge
Method
rd!“
Combine the cheese, chilli, red onion, In the meantime, in a bowl, combine
tomato, spring onion and basil in a the cherry tomatoes, spring onion, lime
bowl. Season lightly with a little salt and juice, olive oil, green leaves. Season
pepper. with salt and pepper.
Lay two flour tortillas out on the work Heat the pan with just a tiny drizzle
surface and spread with a dollop or of oil and pan fry the quesadilla on
more of O’Hellmann’s. Divide the both sides, using a plate to turn the
cheese mixture between the tortilla quesadilla half way through, then return
bases and add the cooked bacon. to the pan until the cheese is melted.
Place another tortilla wrap on top of the
mixture to make a sort of sandwich. Cut the quesadillas into quarters and
serve with the dressed salad leaves.
1
Ginger & Honey
Glazed Ham with
Warm Potato Salad
Serves 8
3 kg ham fillet off the bone 900g baby potatoes
150g dry apricots, chopped 2 tbsp O’Hellmann’s
50 ml water 1 tbsp wholegrain mustard
2 tbsp runny honey 4 - 5 spring onions, thinly sliced
60g brown sugar 2 tbsp chopped fresh coriander
2 tbsp barbecue sauce A little salt and freshly ground black
3 cm fresh ginger, grated pepper
Method
Preheat oven to 160C/325F/Gas Mark 3. glaze over the ham, turn up the heat
and return to oven for an additional 20
Place the ham into a large pot, cover minutes.
with water and bring to the boil. Simmer
for about 2 hours and turn off the Once the ham is baked, removed
heat allowing the meat to cool in the from the oven and allow to rest for 20
cooking liquor. Remove the ham from minutes before slicing.
the cooking liquor and remove the outer
rind. Score diamond shaped lines into In the meantime prepare the potato
the fat. Place the ham onto a baking salad. Place the baby potatoes in a
tray. pan of salted water, bring to the boil
and simmer for 15 - 20 minutes or
In a food processor, process together until tender. This will depend on your
the apricot and the water until a potatoes, so keep an eye on them.
marmalade-like consistency has
been achieved. Add the sugar, honey, Drain the potatoes and leave them
barbecue sauce and ginger and to rest for 10 minutes until cooled
process for a further minute or two. enough to handle. Slice them by half
Spread the mixture over the scored and transfer to a bowl. Gently combine
ham. O’Hellmann’s, mustard, spring onion
and chopped coriander. Season with
Loosely cover with tin foil and bake in salt and pepper if needed.
the oven at 150C/300F/Gas Mark 2 for
about 1¼ hrs - 1½ hrs. Remove the tin Serve thin slices of baked ham with
foil at this stage. Brush any leftover some potato salad and baby greens.
2
3
4
Herbs Crusted
Salmon
Serves 4
4 portions of salmon fillet (150g each)
100g + 50g butter
200g breadcrumbs
1 lemon, zest
2 tbsp Parmesan shavings
2 tbsp of chopped fresh herbs
(parsley, oregano)
Salt & Pepper
2 tbsp olive oil
2 tbsp O’Hellmann’s
Cherry tomatoes to garnish
For the mash:
500g potatoes
2 cloves of garlic
2 tbsp double (heavy) cream
25g butter
4 tbsp chopped spring onions
Salt and pepper
Method
Preheat the oven to 180C/350F/Gas Bake in the oven for 20 minutes until the
Mark 4. topping has become nice and crunchy.
In the meantime, cover the potatoes
To prepare the crust for the fish, melt with water and add garlic cloves. Bring
100g of butter in a saucepan and stir in to a boil and simmer for 15 - 20 minutes
the breadcrumbs, grated lemon zest, until cooked then strain to remove
Parmesan cheese, chopped herbs the excess water. Place the potatoes
and seasoning. Stir to combine all through a potato ricer to remove any
the ingredients then remove from the lumps then add the cream, butter,
heat and allow to cool for a couple of spring onions and season with salt and
minutes. pepper. Keep warm until required.
Place the portions of fish on a roasting This dish would also be delicious
tray. Spread some O’Hellmann’s on served with some sweet potato mash or
the fish and top with the breadcrumb chunky chips, whatever you desire, and
mixture and press onto the top of the a garnish of cherry tomatoes and
fish. fresh herbs.
5
Crab Cakes
with Coriander
Mayonnaise
Serves 4
400g mashed potato
300g crab meat
1/2 red onion
1 lemon, zest
1 red chilli etc
1 egg, separated
Salt and Pepper
1 tbsp Milk
Handful of breadcrumbs
2 tbsp olive oil
Green salad: 2 tbsp plain flour for dusting
200g baby green leaves
1 lemon juice Coriander Mayonnaise:
2 tbsp extra virgin olive oil 1 tbsp fresh coriander, chopped
3 tbsp O’Hellmann’s
Method
Preheat the oven to 180C/350F/Gas Mark 4. oil and pan fry the crab cakes for
approximately 2 minutes on each side
In a bowl combine the mashed potatoes, until they are golden brown. Using
crab meat, red onion, lemon zest, chili a fish slice, transfer the crab cakes
and egg yolk and season with a little onto a parchment lined baking tray,
salt and pepper. Divide the mixture into then transfer to the oven and continue
shapes and transfer to the fridge and cooking for
allow to rest. Sprinkle with a little plain 10 - 12 minutes until warmed through.
flour to coat the fish cakes.
Meanwhile, spoon some O’Hellmann’s
Prepare two bowls, in one whisk into a bowl and add the coriander, stir
together the egg white and milk, and in to combine. Cover with cling film until
the other place the breadcrumbs. Place required.
the flour coated crab cakes, one at a
time, into the egg mixture, coat with the Before serving, in a bowl, combine the
egg then transfer to the breadcrumbs, green leaves, lemon juice and olive oil.
ensuring that each crab cake is fully Season to taste.
coated.
Serve the crab cakes with the coriander
Heat a large frying pan with some mayonnaise and the green leaves.
6Ultimate
Mayo Melt
Serves 4
8 slices bread
100g butter + 25g
200g Cheddar cheese, thinly sliced
200g ham, thinly sliced
4 tbsp O’Hellmann’s
2 tbsp wholegrain mustard
“Perfect fo
r brunc
a lazy Sund h or
a y!
Method
Lay the bread slices on a flat work Cut each sandwich into quarters. Heat
surface and butter the surface. Place a little butter in a pan over a medium
the buttered side down and a dollop of heat. Add 4 quarters to the pan at a
O’Hellmann’s & mustard onto the facing time and cook for 2 - 3 minutes on each
bread. side, the cheese should be melted
and the bread slightly crispy. Transfer
Divide and layer the ham between 4 to a serving plate and repeat until all
bread slices, then add the cheese. the sandwiches are cooked. Serve
Top each sandwich with the remaining immediately with some salad greens
slices of bread, butter side out. and a dollop of O’Hellmann’s.
7Prawn & Creamed
Leek Tartlet with
Parmesan Pastry
Serves 4
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
2 cloves garlic, diced “This pas
try can b
1 tsp olive oil savoury d e used fo
ish, crisp r a ny
and ever
Creamed Leeks: so tasty!
3 large leeks, thinly sliced To Serve:
2 shallots 12 cherry tomatoes, quartered
100ml white wine 2 tbsp olive oil
150ml cream Lemon wedges to serve
100g grated Parmesan Salt & pepper
Method
Preheat oven to 190C/375F/Gas Mark 5. Divide the pastry into 10 - 12 equal
pieces and roll each piece of pastry
First prepare the pastry: Sift the flour in 5mm depth. Grease 10 - 12 tartlet
into a glass bowl and add the cubed cases and press each pastry disc into
butter, add the cubed butter and rub in place. Place on a baking tray and fill
until mix resembles fine breadcrumbs. with baking ceramic beans. Place in the
Add the Parmesan cheese and stir fridge for half an hour to rest.
through. Create a well in the centre of
the mixture and add the egg yolk and Bake blind in the oven for 15 - 18
water and work until the dough comes minutes until cooked.
together and cover with cling film, place
in the fridge for at least half an hour. In the meantime, combine the garlic and
Turn out onto a lightly floured surface O’Hellmann’s in a bowl. Add the prawns.
8and allow to marinade in the flavoured Divide the leek mixture between each
mayonnaise. Preheat a griddle pan and pastry case and top with 3 - 4 prawns
add a little olive oil. Skewer 3 - 4 prawns add the parmesan and place under a
onto wooden or metal skewers and hot grill for a minute or two to melt the
lay on the griddle pan. Cook for 1 - 2 parmesan.
minutes on each side, then remove from
the pan and keep warm. In the same Dress with some cherry tomatoes
pan add the leek and shallots and cook and baby green leaves and some
over a medium heat for 3 -5 minutes O’Hellmann’s.
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.
This pastry
ca n
for any sav be used
oury dish,
crisp and e
ver so tast
y!
9Chicken & Roast
Pepper Wrap
Serves 4
4 chicken fillets, flattened/ salt and pepper
butterflied 3 tablespoons basil pesto
1 red chilli 4 tbsp O’Hellmanns
40g fresh coriander leaves 2 tomatoes, sliced
200g white Cheddar, grated
2 red peppers, diced 8-12 medium size flour tortillas
1 yellow pepper, diced
1 red onion, chopped
2 tbsp balsamic vinegar
1 tbsp olive oil
Method
Preheat the oven to 180C/350F/
Gas Mark 4
In a bowl, combine half of O’Hellmann’s,
chilli and coriander. Add the chicken and
coat with the flavoured mayonnaise.
Cover with cling film and leave to marinate Heat the griddle pan to medium and
for 30 minutes. remove the excess of mayonnaise
from the chicken. Add some olive oil in
Meanwhile, place the peppers into a the pan and cook the chicken for
baking tray. Season with salt and pepper 4 - 5 minutes on each side until cooked
and drizzle over olive oil and balsamic through.
vinegar. Bake in the oven for 20-25
minutes or until softened completely. Place on a board, slice the chicken
Remove to cool. into pieces and serve immediately
with tortilla wraps, pesto mayonnaise,
In a small bowl, combine the remaining tomatoes, white Cheddar and the
mayonnaise and pesto. roasted peppers.
10“Don’t be
li
can’t cook eve the myth tha
with may t yo u
believe t onn
he differ aise, you won’t
ence it m
these chic ak
ken fillet es to
s!
11For more recipes visit www.hellmanns.ie
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