Roast Vegetables with Wicklow Blue

wicklow blue

 

If you need comfort, why not try to roast (don’t try, just do it!) potatoes, carrots and fresh beetroot on a baking tray, with olive oil and a fresh clove of garlic? 200c for 25 minutes and it is ready. Put a few slices of Wicklow Blue Brie on top, a slice of sourdough rubbed with garlic, chives and olive oil and if you feel like it, a couple of crispy streaky bacon roughly broken here and there.

Piceno Rosso with that… You’ll see…

Blue Cheese Salad

Ingredients

  • 200g mixed lettuce
  • 150g Crozier blue cheese, crumbled at room temperature.
  • Handful of roughly chopped hazelnuts. You could use a variety of nuts
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons lemon rapeseed oil, or you could use lemon juice and oil

Directions

  1. In a medium bowl, toss together the mixed lettuce, cheese and hazelnuts. Set aside.
  2. In a small bowl, whisk together the balsamic vinegar and oil. Pour over the salad mixture and toss well.

Serve alone as a starter or as light supper with crusty bread.

Cheese Sauce

Ingredients

  • 1 medium onion – diced
  • 1/2 pint (300 ml) of milk. You can replace 1/3rd of the milk with white wine.
  • 40g of plain flour
  • 40g of butter
  • 85g of grated / crumbled cheese
  • You can use a single hard cheese such as Coolea or Glebe Brethan. Or mix a couple of cheeses including perhaps a blue such as Cashel blue.
  • Pinch of cayenne pepper
  • Splash of Worcester sauce
  • Handful of chopped parley

Directions

  1. Melt the butter over a gentle heat in a medium sized saucepan.
  2. Slowly sweat the chopped onion until soft
  3. Off the heat add the flour and mix together to form a smooth paste and then cook for 1 or 2 minutes.
  4. Very slowly, add the milk, a little at a time, whilst continuously whisking or stirring with a wooden spoon. Add the Worcester sauce.
  5. Continue to cook over a medium heat until the sauce starts to thicken and then reduce the heat and simmer for about 5 minutes. Do not allow the sauce to boil.
  6. Add the cheese(s) and stir until the cheese melts.
  7. Add the cayenne pepper and parsley, cook gently for a few more minutes.
  8. Stir well and then serve.

This sauce can be used in many dishes, such as pasta bake or chicken.

Durrus Tartiflette

Serves 4

Ingredients:

  • 1kg potatoes,
  • 1 large onion, peeled and diced
  • 2 thick rashers of smoked streaky bacon, diced 1.5”
  • Rapeseed oil
  • ½ glass Eight Degrees Barefoot Bohemian Pilsner.
  • 1 garlic clove, peeled and cut in half
  • Sea salt and freshly ground black pepper
  • 350g Durrus cheese, wipe the rind with a damp cloth, and dice the cheese.

Method:

  1. Preheat the oven to 200°C/400°F/gas mark 5.
  2. Peel and dice the potatoes into ½ inch pieces. Boil for 3-5 mins. Drain.
  3. In a large heavy pan heat a good splash of rapeseed oil. Fry the potatoes lightly
  4. Add the diced bacon and onion. Cook until the bacon has begun to crisp.
  5. Add the pilsner, stir and then add the cubed cheese
  6. Remove the pan from the heat.
  7. Choose an ovenproof earthenware dish and rub it well with the halves of garlic and some rapeseed oil. Empty the contents of the pan into the dish and bake for 20 – 30 minutes, until the cheese has melted and begun to crisp.
  8. You can also add some thick spinach, chard or asparagus along with the cheese.

Sheep’s Milk Panna Cotta with Rhubarb

  • 3 Gelatine Leaves
  • 250ml Milk (we used Sheep’s milk from J&L Grubb, the makers of Cashel & Crozier Blue Cheese)
  • 250ml double cream
  • 1 Vanilla Pod (split lengthways, seeds scraped out)
  • 25g Sugar
  1. Soak the gelatine leaves in a little cold water until soft.
  2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard
  3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved
  4. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.

Stewed Rhubarb:

  • 4 Stems of Rhubarb
  • 150g caster sugar
  • Zest of ½ orange
  • Juice of 1 orange
  • 25g Root Ginger
  1. Clean rhubarb and chop
  2. Place in a pan with rest of ingredients
  3. Cook on a low heat for 12/15 mins let cool and serve alongside the set Panna Cotta

Loin of Lamb with Herb & Mushroom Crust (Accompanied by Hazelnut Mash & Wilted Spinach)

  • Loin of lamb, trimmed back to just meat (we used lamb from Ryan’s Farm in Ballinlough)
  • Small tub seasoned flour
  • 2 Tablespoons Irish Mustard
  • 2 Slices of batch loaf made into bread crumbs, crusts included
  • Fresh chopped Parsley
  • Fresh chopped Thyme
  • 2 Large Mushrooms chopped finely (we used two lovely wild browncap mushrooms foraged in the garden of the Forge Restaurant
  • 1 tablespoon Irish Rapeseed Oil
  • Knob of Butter
  1. Mix the breadcrumb, parsley, thyme & mushroom together
  2. Pass the loin of lamb through the flour, then coat it in French mustard, ensure to shake off excess mustard.
  3. Coat the lamb in the herb and mushroom breadcrumbs
  4. Pan fry in a little rapeseed oil and butter and then finish in the oven for 10 mins @ 180C / Gas 5

Other cuts to use would be cutlets or lamb steaks from the leg

Hazelnut Cream Potato

  • 2 peeled Roosters
  • 2 tablespoons Hazelnuts (these give a lovely texture and finish to potato)
  • 1/4 pt cream
  1. Boil potato until soft
  2. Mash well and season with salt & pepper and as much cream as needed to form a creamy but still relatively firm texture (this can vary, depending on the potato and time of year)
  3. Place hazelnuts in warm pan and roast In oven for 6/7 minutes @ 180C / Gas 5. Allow to cool and rub in hands to take off outer shell , then blend the nuts in a food processor.

Wilted Spinach

  • Spinach
  • Knob of Butter
  • Rapeseed Oil
  1. Wash spinach well
  2. In a frying pan, melt the butter with a little rapseed oil, add the spinach until just warmed, season and take off the heat , toss gently and serve

Assemble the dish: Herb crusted loin of lamb, hazelnut cream potato & wilted spinach

Peppered Smoked Tuna

  • 1 steak hot smoked tuna (we used Sally Barnes, woodcock Smokery Tuna)
  • 200g Kilbeg Dairies Cream Cheese / Quark (ie 0 fat)
  • 20 Young Nettle Leaves
  • Juice of 1 Lemon
  • 1 Red Pepper
  1. Roast your pepper under a grill or on bbq until completely black all over, put in a bowl cover with cling film. This helps to remove skin.
  2. Boil a pot of water with a little salt put in nettle leaves for 5 seconds , remove and place in a bowl of cold water (this takes away the sting of the nettle).
  3. Remove nettles from water and pat dry with kitchen paper, chop finely.
  4. Take the pepper from bowl , remove skin by simply rubbing off by hand or with some kitchen paper. Remove seeds and chop in to bite size pieces.
  5. Mix together nettles, pepper, and cream cheese and lemon juice.
  6. Present cream cheese on plate with tuna resting on top (here we used a garnish of fresh cut pea shoots from the forge garden, but anything pretty and green will work!)

Can also serve as a Canapé, if the tune is broken in to smaller pieces, individually placed on top of a brown bread cracker with a dollop of the nettle cream cheese underneath!

Strawberry Cheesecake

Serves 6 – 8

Biscuit Base

  • 230g Biscuits (we used Cookies of Character Choc Chip & Hazelnut from Dunmanway)
  • 100g Butter
  1. Put the biscuits in a zip loc bag and the crush with a rolling pin.
  2. Melt the butter over a gentle heat.
  3. Transfer the Biscuit crumb to a mixing bowl and blend with the melted butter.
  4. Press the mixture in to the bottom of a 9” ringform tin, and put in the fridge for a minimum of 30 mins.

For the cheese mix:

  • 300g Cream Cheese
  • 300g Quark
  • 180ml Cream
  • Punnet Strawberries (stalks removed and mashed)
  • Tablespoon Caster Sugar
  • 14g Sachet Gelatine
  • 50ml Hot water
  1. Blend the gelatine and water.
  2. Blend all other ingredients with an electric whisk thoroughly (approx 2 mins max).
  3. Then stir  in the gelatine.
  4. Pour the mixture over the chilled biscuit base and smooth with a spatula.

Strawberry Coulis (to blend through – optional)

  • Punnet Strawberries
  • Heaped Tablespoon Caster Sugar
  1. Remove stalks and mash the strawberries, blend with sugar, and simmer, stirring regularly for 5 – 10 mins.
  2. This can then be forked / swirled through the cheesecake mix to create ripples.
  3. Decorate the top of the cheese cake with Strawberries and whipped cream or cream cheese.

Black Pudding Starter

Serves 2

Ingredients:

  • 200g Pudding (we used Jack McCarthy’s Pudding – which was served to Queen Elizabeth on her recent visit to Dublin)
  • 2 x Apples (cored and sliced roughly)
  • 150ml Cream
  • 50ml Whiskey or brandy
Method:
  1. In a hot Pan, sear the black pudding slices and ensure the pudding is warmed through.
  2. Set aside on a serving plate to rest.
  3. Meanwhile in the same pan, fry the apples on a high heat until slightly browned on the outside (approx 2 mins).
  4. Place the apples over the pudding and again in the same pan, add the cream and the whisky.
  5. Reduce over a medium heat until thickened a little – pour over the pudding and apples and serve.

Sauté Beef with Red Onion, Blue Cheese, Wilted Spinach & Grilled Field Mushroom

Serves 4

Ingredients:

  • 400g fillet tail/aged rump/sirloin lightly batted out and sliced
  • 1 Medium Onion – Sliced
  • 1 Tblsp Red Onion Marmalade
  • 100g Irish Blue cheese (Goats cheese also works here)
  • 4 large flat mushrooms
  • 2 generous handfuls baby spinach / chard
  • Knob butter
Method:
  1. In a hot pan lightly sauté beef and onion for about 2 minutes, then stir in the onion marmalade.
  2. Lightly grill the mushrooms, closed side up, under a hot grill until it begins to soften (Approx 1 min).
  3. Spoon beef and onion mix into the grilled mushrooms, crumble blue cheese on top of beef and put under a hot grill for a further 1 – 2 mins until soft.
  4. Wilt spinach in a pan (use the same pan as for onion an beef) with a little butter (10 – 30 seconds) season. Place on top of the mushrooms and beef and serve.

Croustade of Crozier Blue with Poached Pears, Walnuts & Baby Spinach

Serves 4

Ingredients:

  • 225 g / 8 oz Crozier blue cheese
  • 110 g / 4 oz light cream cheese
  • 8 slices semi-stale white bread with crusts removed
  • 1 egg beaten with a little milk
  • 100 g / 4 oz melted butter
  • 1 pinch poppy seeds
  • 3 mulled wine poached pears, quartered
  • 2 handfuls of baby spinach (washed)
  • 1 drizzle of walnut oil
  • 20 toasted walnuts
  • salt and pepper

Cream the two cheeses in the food processor. Roll the slices of bread with a rolling pin to flatten and spread them a little.Divide the cheese mix amongst four slices of bread, forming a little mound in the centre of each slice. Brush the edges with egg wash. Gently place the other slice over the cheese and press the bread together to form a seal around the edges. Take a large round cutter. Place it over the mound in the middle and cut the bread discarding the edges. Continue reading “Croustade of Crozier Blue with Poached Pears, Walnuts & Baby Spinach”

Asparagus with a Fondue of Crozier Blue

Serves 4

Ingredients:

  • 225g / 8 oz Crozier blue (or your favourite cheese – not too strong)
  • 90 ml / 3 fl oz sweet wine
  • 90 ml / 3 fl oz cream
  • 1 large pinch chopped chives
  • Milled black pepper
  • Salt
  • 1 bunch Asparagus, peeled, trimmed, blanched refreshed under cold water and drained
  • 1 tablespoon hazelnut or olive oil

Crozier blue is a lovely Irish Sheep’s cheese, not so strong it overpowers the asparagus, complimenting it just right. This is a great starter for a dinner party. It couldn’t be simpler. Your ramekins can be prepared hours earlier, only to be stuck in the microwave when your guests are seated. Serve with a little bread if you want but dipping the asparagus into the fondue could be quite enough.

Mix the cheese, wine, cream salt and pepper and divide between 4 ramekins.

Turn your cooked asparagus in the hazelnut or olive oil. Arrange it on plates. When serving, microwave the ramekins on high for 90 seconds. Remove, stir and microwave again for 30 seconds until hot and bubbly.

Ref An Irish Adventure with Food
The Tannery Cookbook
Paul Flynn

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