matias 
Serves 4 Ingredients For the risotto: 2 tbsp olive oil 400g button mushrooms, sliced. OR rehydrated and seared pack of Borde Forest Mushroom mix 100g shallot, finely diced 1 clove garlic, minced 400g Rustichella carnaroli Rice 1500ml mushroom stock (see below) 50g butter, cubed 50g Cravero Parmesan, grated Achill Sea salt, to taste For the … Read more
Ingredients 50 g butter, plus extra for greasing 30 g plain flour 600 ml whole milk 140 g Gorgonzola, crumbled 120 g Gruyere, grated A pinch of ground nutmeg Sea salt and freshly ground black pepper 450 g Fusili (or similar pasta) 150 g Scamorza , cut into small cubes 120 g Parmesan, grated 1 … Read more
Ingredients 100 grams finely grated pecorino Romano cheese 50 grams finely grated Parmesan cheese 70 grams extra-virgin olive oil 250 grams dry Tagliatelle Salt and Pepper Method In a large, deep bowl, mix most of the Pecorino (keep a little aside for serving), all of the Parmesan, the olive oil and the black pepper. Using a wooden spoon, work everything together until … Read more
Ingredients (Serves 4): 250g dried egg fettuccine 70 g Isigny butter 20 fresh sage leaves 70 ml beef stock 70 g grated Parmesan cheese, plus extra for serving Method Bring a large pot of well-salted water to the boil and cook the pasta until just tender. Drain, keeping about ½ cup of the cooking water … Read more
January is a time for resetting habits rather than cutting out the foods we love. After the richness of the festive table, many of us look towards simpler, more balanced meals — and cheese can absolutely still have a place. By choosing fresh, high-protein cheeses that are naturally lower in salt, it’s easy to enjoy … Read more
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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. Ingredients: 4 large Rooster potatoes, … 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. Ingredients SERVES 44 rashers unsmoked bacon80ml Portsalt and freshly ground black pepper150g fresh goats’ cheese1 head lollo rosso lettuce1 tablespoon good olive oil Method … Read more
Ingredients: Manchego Anejo 150g Martínez Somalo Serrano Ham Reserva 100g 1 bag of Rocket Leaves Paiarrop Quince Paste 115g (membrillo) Half Baguette 1 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 teaspoon honey 2 tablespoons olive oil Method:Combine bread pieces with 2 Tbsp. olive oil on a bowl; season with salt and pepper. Transfer … Read more
Ingredients: 1 Savory pastry sheet1 kg of small red potatoes, 1 Crème Fraîche D’Isigny 200ml1 large egg 200 grams of Cashel Blue MatureSea salt for sprinkling Method: Begin by preheating your oven to 180°C. Thinly slice the potatoes and place them in a medium saucepan. Cover with water, ensuring it rises about two inches above … Read more
Ingredients: Preheat your oven to 180°C. Cut 1 large cauliflower (around 800g) vertically into 4 slices. Spread the slices on a parchment-lined baking tray. In a mixing bowl, combine olive oil, sea salt, freshly ground black pepper, garlic, onion, and thyme. Pour the mixture over the cauliflower on the tray. Roast for 15 minutes, then … Read more
Ingredients Method Heat 3 tablespoons of olive oil in a large pan over medium-high heat. Add the chickpeas and 1 tablespoon of Odysea Spicy Ajvar Meze, cooking for 6–8 minutes while stirring occasionally, until the chickpeas are crisp and golden. Season with salt and set aside to cool. In a large mixing bowl, combine the … Read more
