{"id":22097,"date":"2026-03-26T08:16:34","date_gmt":"2026-03-26T06:16:34","guid":{"rendered":"https:\/\/getitmagazine.co.za\/?p=22011"},"modified":"2026-03-26T08:28:12","modified_gmt":"2026-03-26T06:28:12","slug":"chef-mcmahons-irish-dishes-to-try-at-home","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-north\/blog\/2026\/03\/26\/chef-mcmahons-irish-dishes-to-try-at-home\/","title":{"rendered":"Chef McMahon\u2019s Irish dishes to try at home"},"content":{"rendered":"<h4><strong>Bring the Irish flavours home with Chef JP McMahon\u2019s favourite dishes&#8230;<\/strong><\/h4>\n<p>This March, <a href=\"https:\/\/kerrygold.com\/za\/\" target=\"_blank\" rel=\"noopener\">Kerrygold<\/a> celebrated St. Patrick\u2019s Day by championing authentic Irish food culture around the world, from crisp sandwich activations to traditional recipes created in collaboration with chef JP McMahon of Michelin-starred restaurant <a href=\"https:\/\/www.aniarrestaurant.ie\/\" target=\"_blank\" rel=\"noopener\">Aniar<\/a>.<\/p>\n<p>Rooted in Ireland\u2019s food traditions and enriched with Kerrygold grass-fed Irish butter, the dishes highlight simple ingredients and authentic flavour.<\/p>\n<h4><strong>Lamb hotpot<\/strong><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-22041\" src=\"https:\/\/getitmagazine.co.za\/wp-content\/uploads\/2026\/03\/Lamb-hotpot111-299x400.png\" alt=\"\" width=\"299\" height=\"400\" \/><\/p>\n<div class=\"columns-video-text__text\">\n<p>Slow-cooked with tender lamb, thyme and onions, then finished with layers of buttery potatoes and a golden Kerrygold cheddar crust. Honest, hearty and made for gathering around the table.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<\/div>\n<ul>\n<li>1kg lamb shoulder, diced<\/li>\n<li>3 onions, sliced<\/li>\n<li>2 tablespoons finely chopped thyme<\/li>\n<li>75g plain flour<\/li>\n<li>750ml lamb stock, warmed<\/li>\n<li>750g potatoes, peeled and thinly sliced<\/li>\n<li>125g Kerrygold butter<\/li>\n<li>75g Kerrygold cheddar, grated<\/li>\n<li>50g fresh breadcrumbs<\/li>\n<li>Rapeseed oil, for frying<\/li>\n<li>Sea salt and freshly ground black pepper<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ol class=\"kg-method__list inner\">\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Begin by preheating the oven \u2028to 180\u00b0C.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Season the lamb with black pepper and salt. Heat 75g of butter with a little oil in a cast iron pot over a medium heat, add the lamb and fry, in batches, for 5\u201310 until nicely browned. Remove and reserve in a warm place.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Add the onions and half the thyme to the pot and cook for about 5 minutes until soft and translucent. To make a roux, add the flour and cook for 2 minutes to form a loose paste. Gradually pour in the warm lamb stock and stir until the roux has dissolved.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Return the browned lamb to the pot. Place the potato slices on top in a circular pattern. Melt the remaining butter. Brush with the melted butter and season with sea salt, black pepper, and the remaining thyme.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">To make the cheese crust: combine the cheddar, breadcrumbs, and a little oil. Season with salt and pepper.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Cover and bake in the preheated oven for 45 minutes.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Remove the lid and sprinkle the crust on top of the potatoes. Bake for another 15-20 minutes until nicely browned.<\/div>\n<\/li>\n<\/ol>\n<h4><strong>Cheese scone<\/strong><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-22042\" src=\"https:\/\/getitmagazine.co.za\/wp-content\/uploads\/2026\/03\/Cheese-scones-and-crab-265x400.png\" alt=\"\" width=\"265\" height=\"400\" \/><\/p>\n<p>Bring land and sea together in perfect balance with light, buttery cheese scones made with cheddar, topped with sweet Irish crab and fresh sea lettuce.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<div class=\"paddy-ingredients__col\">\n<div class=\"paddy-ingredients__block\">\n<ul>\n<li>500g white flour, sieved<\/li>\n<li>4 eggs<\/li>\n<li>125g Kerrygold butter, cubed<\/li>\n<li>175ml milk<\/li>\n<li>200g cheddar cheese<\/li>\n<li>1 tbsp sea salt<\/li>\n<li>1 tbsp baking powder<\/li>\n<\/ul>\n<p><strong>Crab:<\/strong><\/p>\n<ul>\n<li>200g fresh crab meat<\/li>\n<li>30ml cold press rapeseed oil<\/li>\n<li>Lemon juice, to taste<\/li>\n<li>10g fresh green herbs<\/li>\n<li>Sea salt<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"paddy-ingredients__col\">\n<div class=\"paddy-ingredients__block\">\n<p class=\"paddy-ingredients__block-title\"><strong>To serve<\/strong><\/p>\n<ul>\n<li>Kerrygold butter<\/li>\n<li>Sea lettuce<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<\/div>\n<\/div>\n<ol class=\"kg-method__list inner\">\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">In a mixing bowl, combine all the dry ingredients until they have a sandy consistency.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Mix the milk and eggs together and then add into the dry mixture.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Once combined stop kneading. Try to keep as much air in the mixture as possible.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Lay the mixture out on a floured surface and cut with a small pastry cutter.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Wash the tops with a little egg and bake at 180\u00baC for 10-12 minutes.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Dress the crab and season to taste.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Slice the scones and butter and garnish with the crab and sea lettuce.<\/div>\n<\/li>\n<\/ol>\n<h4><strong>Apple and whiskey tart<\/strong><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-22043\" src=\"https:\/\/getitmagazine.co.za\/wp-content\/uploads\/2026\/03\/Apple-and-whiskey-tart-263x400.png\" alt=\"\" width=\"263\" height=\"400\" \/><\/p>\n<p>Gently spiced apples, whiskey-soaked fruit and golden pastry, served with silky brown butter ice cream. Rich, nostalgic and deeply comforting.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<div class=\"paddy-ingredients__col\">\n<div class=\"paddy-ingredients__block\">\n<p class=\"paddy-ingredients__block-title\"><strong>Apple &amp; Whiskey filling<\/strong><\/p>\n<ul>\n<li>10 apples, peeled and cored<\/li>\n<li>200g sultanas<\/li>\n<li>100ml Irish whiskey<\/li>\n<li>250g brown sugar<\/li>\n<li>50g Kerrygold butter<\/li>\n<li>1sp cinnamon powder<\/li>\n<li>1 egg beaten<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"paddy-ingredients__col\">\n<p class=\"paddy-ingredients__block-title\"><strong>Pastry<\/strong><\/p>\n<ul>\n<li>500g plain flour<\/li>\n<li>250g Kerrygold butter<\/li>\n<li>100g sugar<\/li>\n<li>2 eggs<\/li>\n<\/ul>\n<div class=\"paddy-ingredients__block\">\n<p><strong>Brown butter ice cream<\/strong><\/p>\n<ul>\n<li>225ml double cream<\/li>\n<li>225ml milk<\/li>\n<li>100ml Kerrygold butter, browned<\/li>\n<li>5 egg yolks<\/li>\n<li>125g caster sugar<\/li>\n<li>A pinch of sea salt<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ol class=\"kg-method__list inner\">\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">For the pastry: combine the flour and butter together in a food processor until you have the texture of breadcrumbs. Add the sugar and eggs until everything comes together. Wrap the pastry with cling film and chill.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">To brown the butter: Place cubed Kerrygold butter into a light-coloured pan\/pot over a medium heat to ensure the butter cooks evenly. Stir the butter as it melts, it will foam and sizzle around the edges. Keep stirring for approx. 5\/6 minutes until the butter is golden brown and the milk solids on the bottom of the pan toast resulting in an intense buttery, nutty aroma.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">To make the ice cream: put the cream and milk into a small pan and bring to the boil. Whisk the yolks and sugar together in a heatproof bowl with the salt. Pour the cream-and-milk mixture over the yolks, whisking all the time. Place the bowl over a pan of simmering water and whisk for about 10 minutes until the mixture thickens enough to coat the back of a spoon. Put into an ice cream machine with the brown butter and churn until set.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Place the sultanas into a pan with the whiskey. Bring to a simmer, then leave to one side.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Cut the apples into large wedges and melt the butter in a heavy-based pan. Toss the apples in the butter, then add 200g of sugar, the cinnamon powder and a splash of whiskey. Cook the apples for a few minutes until nicely coloured, then place in a sieve to drain away excess juices. Combine with the sultanas.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Grease a tart tin. Roll two-thirds of the pastry to the thickness of a coin and line the ring. Chill for at least 20 mins. Prick pastry with a fork, then bake blind in the oven for around 10 mins. Brush with beaten egg, then return to the oven for 5 mins.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Add the apple mixture. Roll a lid for the tart with the remaining pastry and place on top of the tart, egg washing the edges. Score the top, egg wash and sprinkle with the remaining sugar.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Bake in a preheated oven at 170\u00baC for 20-30 mins, until the top is golden.<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<h4><strong>Crisp sandwich<\/strong><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-22044\" src=\"https:\/\/getitmagazine.co.za\/wp-content\/uploads\/2026\/03\/Kerrygold-crisp-sandwich-400x295.png\" alt=\"\" width=\"400\" height=\"295\" \/><\/p>\n<p>Soft white bread, generous Kerrygold butter and a satisfying crunch of crisps \u2013 proof that the simplest pleasures are often the best.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>15g butter, room temperature<\/li>\n<li>2 slices of white \u2018batch\u2019 bread or regular sliced pan<\/li>\n<li>1 individual packet of good-quality potato crisps (chips)<\/li>\n<li>10g fresh watercress<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ol class=\"kg-method__list inner\">\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Spread the butter on both slices of bread. Lay the potato crisps on top of one slice.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Place the watercress on top of the crisps and cover with the other.<\/div>\n<\/li>\n<li class=\"kg-method__list-item\">\n<div class=\"kg-method__list-number\">Cut in half and serve.<\/div>\n<\/li>\n<\/ol>\n<p>For more recipe inspiration, follow Kerrygold South Africa on <a href=\"https:\/\/www.instagram.com\/kerrygoldsouthafrica\/\">Instagram<\/a> and <a href=\"https:\/\/www.facebook.com\/KerrygoldSA\">Facebook <\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bring the Irish flavours home with Chef JP McMahon\u2019s favourite dishes&#8230; This March, Kerrygold celebrated St. Patrick\u2019s Day by championing authentic Irish food culture around the world, from crisp sandwich activations to traditional recipes created in collaboration with chef JP McMahon of Michelin-starred restaurant Aniar. Rooted in Ireland\u2019s food traditions and enriched with Kerrygold grass-fed [&hellip;]<\/p>\n","protected":false},"author":113,"featured_media":22098,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[9181,9182,246,9183,9184,250,9185],"class_list":{"0":"post-22097","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-butter","9":"tag-butter-recipes","10":"tag-food","11":"tag-irish-inspired-recipes","12":"tag-kerrygold","13":"tag-recipes","14":"tag-st-patricks-recipes"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chef McMahon\u2019s Irish dishes to try at home - Get it Joburg North<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/joburg-north\/blog\/2026\/03\/26\/chef-mcmahons-irish-dishes-to-try-at-home\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef McMahon\u2019s Irish dishes to try at home - Get it Joburg North\" \/>\n<meta property=\"og:description\" content=\"Bring the Irish flavours home with Chef JP McMahon\u2019s favourite dishes&#8230; This March, Kerrygold celebrated St. Patrick\u2019s Day by championing authentic Irish food culture around the world, from crisp sandwich activations to traditional recipes created in collaboration with chef JP McMahon of Michelin-starred restaurant Aniar. 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