laura-sheridans 
Adapted from Bon Appétit Ingredients: 6 Servings 1 Torta del Casar, room temperature ½ cup Pedro Ximénez Sherry 1 tablespoon sugar Method: Remove the top layer of the torta by scoring around the top edge in a radial fashion from the centre of the cheese. Then lift off the top rind of the cheese with … Read more
It’s no coincidence tartiflette is a classic après-ski dish. It’s a rib-sticking, cockle-warming lump of a meal, best used as a reward after strenuous activity. But it’s so delicious you can simply take a smaller helping if your step count doesn’t warrant a heftier one. SERVES 4 Ingredients: 1kg potatoes, peeled and cut into 1 … Read more
Fried, roasted or gilled, halloumi is one of the best comfort food snacks imaginable. I never buy halloumi for a specific occasion – because of its long shelf life, I leave it the fridge and forget about it. Then one day or evening it comes to the rescue as a late-night supper, a vegetarian option … Read more
This is one of the tastiest and fastest cheese dinners. It is also a dish where you have a good chance of finding all the ingredients under one roof in a good deli. SERVES 4 Ingredients: 1 onion, finely chopped 20g butter 100g pancetta, sliced 50ml white wine 150ml cream 100g creamy Gorgonzola 100g spinach, … Read more
500g Orzo Pasta Spring onion – full bunch, green tops only 170g feta(one packet), crumbled 1.5 cup pickled raisins (simmer 2 parts raisins to 1 part vinegar + 1 part water until most liquid is evaporated) 1.5 cup toasted hazelnuts, lightly chopped Lemonette dressing (below) Method: Boil water for cooking pasta, lightly salt Add orzo … Read more
Ingredients: Organic dipping vegetables: carrots, cucumber, cauliflower, radish, sticks of celery, endive… 150 g Bleu d’Auvergne 100 g fromage blanc 100 g thick cream 2 spring onions Salt and pepper Method: Select a variety of fresh, organic vegetables to be eaten raw. Wash and chop into batons or pieces according to their shape. Wash and … Read more
Harriet was our food mother in The Blue Raincoat restaurant in Galway nearly 20 years ago. She is a master of combining food flavours and textures, just as in this salad. SERVES 4 Ingredients: 4 rashers unsmoked bacon 80ml Port salt and freshly ground black pepper 150g fresh St Tola goats’ cheese 1 head lollo … Read more
Makes two personal sized portions from 1 Reblochon Ingredients: 500 – 600g boiling or roasting potatoesSea salt3 fresh thyme sprigs1/2 pack pancetta dolceButter or olive oil for sautéing onions1.5 medium onions, thinly slicedSalt and pepper to taste75ml dry white wine75 ml heavy cream or crème fraîche1 Reblochon mini Method: Peel potatoes and cut into 1 … Read more
Potatoes and cheese are a brilliant combination but when you throw in the smokiness of Eamonn’s cheese and Fingal Ferguson’s chorizo you’ve got one of the tastiest supper dishes imaginable. These baked potatoes take a bit of time but most of it is oven time rather than slaving-over-a-hotdish preparation time. Serves 4 as a main … Read more
For 4 people Ingredients: 1 Pont l’Evêque of 400g 4 large leeks 8 slices of smoked bacon 25 g of butter 1/2 litre of milk Nutmeg Salt and freshly ground pepper 25 g of flour Method: Prepare the leeks, wash them and cook them in water or steam for about 15 minutes. Drain them well … Read more
A Durrus Family Recipe serves 4 Ingredients: 2 minutes preparation, 25 minutes cooking INGREDIENTS 12 asparagus spears, washed and dried 3 tablespoons olive oil Sea salt and freshly ground pepper 1 Durrus Óg, sliced Method: Pre-heat the oven to 180c. Lay the asparagus in one layer on a baking sheet, lined with foil if you … Read more
This recipe lets the rind sing! Potatoes on pizza might sound a bit much but they’re surprisingly good. The trick is to slice them very thinly and only use a single layer so they don’t make everything too claggy and thick. SERVES 6 Ingredients: 375ml warm water 1 teaspoon dried yeast 110ml olive oil salt … Read more
