laura-sheridans

12 x 17 inch deep baking pan/dish Ingredients:  Cooking Spray (or butter) 25g of olive oil For bread dough: 55g olive oil 460g water, warm (30-38oC) 12g fine salt (if using sea salt flakes, blitz a little to break down) 560g Strong/Bread Flour 15g instant yeast Seasoning mix, .5 tsp  dried oregano, .5 tsp crushed … Read more

Ingredients For the pastry Puff pastry (2 sheets) 1 egg whisked for egg wash flour for dusting For the filling 500 grams frozen spinach, defrosted 2 cloves of garlic minced fine or grated 1 tub of St Tola Divine or cheese of choice Zest of one lemon Salt and pepper 1 egg, beaten for egg … Read more

Ingredients: 2 boneless, skinless chicken breasts. You can leave them whole or butterfly 2 large eggs, beaten 250g of breadcrumbs 100g flour Salt & Pepper to taste 1 tbsp olive oil  Scamorza Bianca 230g, sliced or grated Rustichella dAbruzzo Linguine 500g Prunotto Organic Tomato with Basil Sauce x2  Fresh basil (optional) Parmigiano Reggiano grated to taste (optional) … Read more

Ingredients:   250g Valrhona Chocolate Guanaja 70%  125g unsalted butter, plus extra for greasing the tin   105g dark muscovado sugar   105g golden caster sugar   3 large free-range eggs, at room temperature   80g plain flour (or ground almonds if making gluten free)  1 tbsp cocoa powder, sieved  ½ tsp fine sea salt … Read more

Onion Cheese Dip  Ingredients:  200g Cream Cheese Fromage Blanc d’Isigny  3 yellow onions, diced   100g crème fraîche  50g mayonnaise (or to taste)  1/2 tsp onion powder  1/4 tsp hot paprika powder Salt & pepper to taste  Method:  Using a large sauté pan, melt butter over medium heat  Add the onions, and cook until carmel colour begins to show (approx. … Read more

makes 6 sandwiches Ingredients: 12 slices of white sandwich bread with good structure Béchamel  sauce – see below 2 packs of Golfera ham, cut slices in half across the middle 150g Emmental De Savoie/Gruyere/Comté or blend there of, grated for the Béchamel : 500ml whole milk 2 cloves of garlic Dash of nutmeg 50g butter 50g plain … Read more

Serves 4 to 6 Ingredients 90g unsalted butter approx. 2 tablespoon odysea olive oil for cooking onions and 2 glugs for toasting your bread 1 kg yellow or mixed onions, sliced the lengthways achill sea salt and freshly ground black pepper to taste 100 ml dry sherry  1.8 L beef stock or chicken stock 2 sprigs thyme 1 bay leaf 12 bowl-size slices baguette so they just … Read more

The seasonality of this cheese, together with the convivial nature of how the dish is shared, makes it one of our favourites for a cold winter evening. It can be served at the end of a meal to replace the cheese board or as a main course, if accompanied by plenty of winter salads and … Read more

adapted from Saveur Magazine Ingredients:  200g Cabrales cheese  230ml brandy  300ml heavy cream  Achill sea salt  Freshly ground white pepper  1 tbsp. finely ground cornmeal or fine breadcrumb 240ml Cockagee Cider Coarsely chopped parsley, for garnish  Method:  To a medium skillet set over medium-high heat, add the Cabrales, and cook, stirring occasionally, until melted, 5–6 … Read more