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 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 Crisps 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.
A recent survey conducted by Keogh’s Farm found that 95% of respondents plan to attend at least one picnic this summer. With 80% of respondents choosing sandwiches as their favourite picnic basket filler and 90% agreeing that a shareable bag of crisps is the most essential picnic food item, it is only fitting that Keogh’s Farm and Naomi’s Kitchen created a bespoke selection of gourmet sandwiches to get the picnic season off to a great start. Available just in time for peak picnic season, the new Keogh’s Multipack brings together three of Ireland’s most loved flavours in one pack – 2 x Dubliner Cheese and Onion, 2 x Atlantic Sea Salt and Irish Cider Vinegar and 2 x Roast Beef and Irish Stout.
Commenting on the #PerfectPicnic range of recipes, Tom Keogh, Keogh’s Farm, said: “Growing up on a farm and having always had access to delicious, home-grown produce meant that picnics were a regular occurrence in our family. The talented team at Naomi’s Kitchen share our passion for provenance and our ethos of using the best Irish ingredients so we are delighted to team up with them on this delicious range of gourmet sandwiches. All the ingredients used in this #PerfectPicnic range were inspired by our Keogh’s Crisp range and complement the flavours beautifully.”
The newly launched Keogh’s Farm Favourite Multipack (RRP €3.69) and entire Keogh’s Crisps range are available now in stores nationwide.
The Keogh’s Crisp Sandwich
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
½ kg sliced red onions
100ml red wine
100ml red wine vinegar
Cover the 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 the liquid is reduced and the onions are vibrant red in colour.
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!
2 chicken fillets
Sprig of rosemary
Sprig of thyme
1 garlic clove
Juice of one lemon
Halve the chicken fillets, chops herbs and marinate with additional ingredients overnight. Season the chicken and chargrill. Once cooked and cooled, finish it with the zest of a lemon. Add the marinated chicken to some wholegrain brown granary bread and top it off with some Irish organic baby leaves.
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 CHUTNEY
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
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 for two hours 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. Add to a sandwich with cider-baked ham and Dubliner Irish Cheddar.
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 HORSERADISH CREAM
1 cup of crème fraîche
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
Place all ingredients in a mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least four hours to allow the flavours to infuse.
The Best Potato Salad Ever
The Keogh’s family potato salad recipe: you can’t have the perfect picnic without it!
KEOGH’S FAMILY POTATO SALAD
Baby potatoes (two potatoes per person)
Drizzle of olive oil
3 garlic cloves
50ml balsamic vinegar
Flat leaf parsley
Cut the baby potatoes in half lengthways. 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.
About Keogh’s Farm
Keogh’s Farm is a family owned and run potato growing and crisping business based in North County Dublin, an area famous for producing Ireland’s finest potatoes.
The Keogh Family has been farming the rich fertile lands in this area for over 200 years and now produce Ireland’s only “hand-cooked on the farm” artisan potato crisps since 2011. Special crisping potato varieties are chosen, grown in fertile soils and harvested with extra care and a lot of love – from crop to crisp!
Keogh’s use only the finest, carefully selected authentic Irish food ingredients to create their delicious flavours: Atlantic Sea Salt & Irish Cider Vinegar, Shamrock & Sour Cream, Roast Beef & Irish Stout, Dubliner Irish Cheese & Onion, Irish Atlantic Sea Salt, Sweet Chilli & Irish Red Pepper and the seasonal Roast Turkey and Secret Stuffing. All varieties are gluten-free.