Advertisements
Feeds:
Posts
Comments

Archive for the ‘Cheese’ Category

Crispy potato skins

These super tasty bacon & blue cheese stuffed potato skins work well as a starter or a side dish. Probably best not to count the calories!

Cheesy Baked Potato Skins – serves 4

  • 4 baking potatoes
  • olive oil
  • 8 rashers of thick-cut pancetta
  • 2 cos lettuces, leaves separated and roughly chopped
  • 4 celery sticks, thinly sliced
  • 2 tbsp chopped celery leaves
  • 2 tbsp chopped chives
  • smoked paprika for dusting (optional)

FOR THE CHEESY DRESSING:

  • 250g crème fraîche
  • 200g Roquefort cheese, crumbled
  • 100g mayonnaise
  • 1 tbsp Dijon mustard
  • few splashes of Tabasco sauce

Preheat the oven to 180ºC/Gas Mark 4.

Put the potatoes on a baking sheet and bake for around 1 hour 15 minutes or until soft in the middle and nice and crispy on the outside.

When the potatoes are cool enough to handle, cut them in half lengthways and scoop out the flesh but be careful not to break the skins. Keep the scooped out potato to make something else with.

Put the potato skins back onto the baking tray, drizzle with oil and put back in the oven for another 15-20 minutes or until really crisp and brown.

Meanwhile, gently fold the crème fraîche, Roquefort and mayonnaise together for the dressing. Stir in the mustard and Tabasco and season.

Cook the pancetta slices under a hot grill until crispy.

Mix the lettuce and celery together in a large bowl then add the cheesy dressing. Put the bacon rashers into the baked potato skins and spoon the cheesy stuffing over the top. Garnish each one with some of the chopped celery leaves and chives and dust with paprika.

(Original recipe from Tom Kerridge’s Best Ever Dishes, Absolute Press, 2014.)

 

Advertisements

Read Full Post »

Leek Gratin

 

A true comfort food if there ever was one, and a versatile side for simply barbecued meats, roast chicken and a whole host of mains. It’s fairly rich so a little goes a long way.

Baked Creamy Leeks – serves 6 as a side dish

  • 800g leeks, roughly chopped and rinsed well in a sieve
  • 2 garlic cloves, finely sliced
  • 2 knobs of butter
  • olive oil
  • 6 sprigs of fresh thyme, leaves picked
  • 100g Cheddar cheese, grated
  • 200ml single cream

Preheat the oven to 200°C/400°C/gas 6.

Warm a large frying pan over a medium heat and add the butter with a splash of olive oil and the garlic.

As soon as the garlic starts to colour, add the leeks and thyme leaves and stir. Turn up the heat and continue to cook for about 10 minutes or until the leeks have softened.

Remove from the heat and season with salt and pepper. Add the cream and half the cheese. Mix well in a suitably sized baking dish (you want a layer about 2.5cm thick). Sprinkle over the remaining cheese and bake for about 20 minutes or until brown and bubbling.

(Original recipe from Jamie’s Ministry of Food, Penguin, 2008.)

Read Full Post »

If you have some ready-rolled puff pastry in the freezer and a few leftovers in the fridge you can make an easy and delicious tart for supper. My friends might have been more impressed if they hadn’t seen me assemble it in 3 minutes flat before turfing it into the oven! Try this with anything you fancy on the top, though a bit of cheese is a must.

Onion & Taleggio Tart – to serve 4

  • 6 smallish onions
  • 50g butter
  • a sheet of ready-rolled puff pastry (about 200g)
  • 120g Taleggio
  • thyme

Peel the onions and cut into wedges. Put them into a shallow pan with the butter and cook over a fairly low heat until they are soft, golden and sticky. This will probably take about 40 minutes or so.

Heat the oven to 220ºC/Gas 7. Unroll the pastry onto a lightly floured baking tray. Score a border about 2cm from each edge and prick all over with a fork.

Tip the onions on to the pastry, pushing them almost to the border. Brush the rim with some melted butter or some of the onion butter if there is some left in the pan. Slice the cheese thinly, then break it into small pieces, and distribute these through the onions. Scatter over some picked thyme leaves. Bake for 15-20 minutes or until the pastry is puffed and golden.

Serve with a green salad.

Wine Suggestion: this calls for a white wine from the mountains: try an oaked Chardonnay from the Jura or if you want something amazing look out for the “Vigna della Oche” Riserva from Fattoria San Lorenzo in the Marche, Italy; a fantastic and truly amazing Verdicchio – a white wine that lasts a decade or two and just becomes more and more complex and complete.

(Original recipe from Nigel Slater’s Appetite, Fourth Estate, 2001.)

Read Full Post »

Some industrious fellow has imported real live Water Buffalos and is making proper Irish Buffalo mozzarella in Macroom. Well done him! This stuff is truly delicious and deserves to be the star of the show so we suggest serving it generously with some complementary bits (instead of putting it on a pizza!). Here’s what we tried first and we’ll defo be back for more. If you’re in Dublin you can pick some up in Fallon & Byrne on Exchequer Street or at any Real Olive Company stall at your local market.

Real Live Irish Buffalo Mozzarella Salad (with beetroot, capers & tomatoes) – to serve 4

  • 4 balls of fresh buffalo mozzarella (don’t substitute the cheaper cows milk stuff for this recipe)
  • 4 medium-sized beetroot
  • 4 ripe plum tomatoes
  • 2 tbsp salted capers, rinsed and drained
  • 1tbsp red wine vinegar
  • 2 tbsp top-quality extra virgin olive oil
  • handful of torn basil leaves
Cook the beetroot in boiling water for about an hour or until tender (the cooking time will vary slightly with different beetroot sizes so best to cook them earlier in the day and leave to cool). Peel and cut into chunky slices. Slice the tomatoes into chunky slices too.
Make a dressing with the vinegar and olive oil and pour into a bowl. Add the beetroot, tomatoes and capers, season well and toss gently.
Serve the salad with the mozzarella and scatter over the basil leaves.
Drink with: a northern Italian red. Try Dolcetto for freshness, Barbera for a bit of earthiness or Teroldego for freshness and gentle pepper spices.

Read Full Post »

Poor Jono had to go into hospital to have his hand reset after breaking it on Monday and after a general anesthetic some comfort food was required!  This recipe has bags of flavour as well as the comfort factor required.

Macaroni cheese – to serve 6

  • 75g butter
  • 1 onion, chopped
  • 75g plain flour
  • 900ml boiling milk
  • 2 tsp Dijon mustard
  • 225g cheese (we used a mixture of Gruyère and double Gloucester or you can just use Cheddar)
  • 300g macaroni pasta

Melt the butter in a saucepan, add the onion and cook gently until soft. Stir in the flour and cook for a minute, then gradually add the milk, keep stirring all the time, and the mustard. Stir in 3/4s of the cheese and let it melt, then season.

Cook the pasta in a large pot of boiling water with a tsp of salt, until just soft (a minute or two less than it says on the pack). Drain, then mix into the cheese sauce and transfer to a ovenproof dish. Scatter the rest of the cheese over the top and put under a hot grill until brown on top.

(Original recipe from Rachel’s Favourite Food at Home by Rachel Allen, Collins, 2006.)

Wine Suggestion: This would be great with a full-bodied, structured white. Structure usually comes from oak – a Pouilly-Fuisse would be fantastic!

Read Full Post »

It’s another Irish Food Bloggers Association Cookalong and this time the theme is Irish. We were tempted to do an Irish stew but thought that was a bit obvious, we thought about beef and Guinness but that’s not all that original either and then to make things more difficult we invited a vegetarian for dinner.  It was then that we thought about using some Irish cheese as the base for a dish and after eating many variations of cheese and pastry all week we came up with this. Irish potatoes, leeks and a west Cork Cheddar all baked up in a pie. Delicious!!

Serves 4-6

  • 650g waxy potatoes
  • 750g leeks
  • 50g butter
  • 200ml creme fraiche
  • 180g Bandon Vale Vintage Cheddar, grated
  • freshly grated nutmeg
  • 500g puff pastry
  • beaten egg for glazing

Heat the oven to 200C.

Peel the potatoes and cut them into slices. Boil in plenty of salted water until tender (it’s ok if they go a bit mushy).

Meanwhile, throw away the very green bit of the leeks and slice the rest into rings. Wash really well in cold water to get rid of any grit.

Melt the butter in a saucepan and add the leeks. Cover and cook over low-medium heat until tender – about 20 minutes.

Mix the  leeks, potatoes, creme fraiche and cheddar and season well with salt, pepper and a little bit of nutmeg.

Roll the pastry into two rectangles (about the size of your baking sheet).

Pile the potato mixture into the middle  of one sheet and leave a good rim around the edge. Brush the edges with beaten egg and lay second piece of pastry over the top and press the edges down, pinching firmly to seal. Trim off any excess.

Brush all over with the egg and cut 3 or 4 slits along the width of the top.

Bake for 40-45 minutes until golden.

(Original recipe from Nigel Slater Tender Vol 1 – A tart of leeks and cheese)

Wine suggestion: A full-bodied white was nice with this. We had a Santenay Blanc followed by an oaked Semillon from the Clare Valley.

Read Full Post »

« Newer Posts