Judith McLoughlin | WABE 90.1 FM

Judith McLoughlin

Gary McLoughlin

The smell of butter and garlic emanate from chef Judith McLoughlin’s Roswell kitchen. Traditional Celtic music plays softly in the background. Framed pictures of Celtic crosses hang on the walls, and a fresh shamrock plant serves as the centerpiece on her dining room table. 

Her teenage son is pouring himself a bowl of Lucky Charms.

Judith McLoughlin's Sticky Toffee Pudding

Mar 16, 2017
Gary McLoughlin

Sticky Toffee Pudding with Kerrygold Toffee Sauce

This traditional Irish (and English) dessert is generally served with gobs of whipped cream, but fresh strawberries are a nice alternative to the already very sweet finale. (PUDDINGS, TARTS, CRUMBLES, AND FOOLS)

Ingredients:

Gary McLoughlin

Salmon with a Garlic and Herb Butter

Ingredients:

  • 4 salmon fillets (4-6 oz pin bones removed and trimmed with the skin on)
  • 1 Tbsp vegetable oil (such as canola)
  • Fine sea salt and freshly ground black pepper
  • 5 Tbsp Kerrygold Garlic and Herb butter
  • 2 Tbsp lemon juice
  • ½ small red onion (very thinly sliced)
  • Small bunch of watercress

Instructions:

To prepare the salmon, using a sharp knife score the skin and season the fillets with salt and freshly ground pepper.

Judith McLoughlin's Recipe For Crispy Kale Salad

Mar 16, 2017

Crispy Kale Salad

Serves:  4 side salads

Ingredients:

  • 1 ½ tbsp. red wine vinegar (or other variety)
  • 1 ½ tsp. Dijon mustard
  • Pinch of freshly cracked pepper and kosher salt
  • Squirt of honey
  • 3 tbsp. extra virgin olive oil
  • 3 large kale leaves, de-stemmed and chopped
  • ¼ cup Kerrygold Reserve Cheddar, grated
  • 1 carrot, ribboned or shredded
  • ¼ cup radicchio, shredded
  • 1 scallion, chopped
  • Handful of sunflower seeds

Instructions: