Potato & Cheese Hero Pie

This recipe is perfect for the beige brigade ! It’s the no man’s land of using up the fridge contents to be that #nowaste hero you always knew you were , in the inbetweenie time of Christmas Day and back to school, this pie is glam and Spuds and cheese my friends match perfectly with a bag on trendy glass of Cremont ( in no way am I qualified to say this ) .

> Ingredients

> 100 grams of sticky fried onions

> (2 tbsp olive oil, 2 sliced onions (red or white), pinch of salt, 1

> tbsp soft brown sugar, 1 tbsp balsamic vinegar)

> 250 grams of leftover cooked spuds

> 100 grams of sautéed Brussels sprouts

> 200g grated Cheese, use any leftover hard cheeses, rinds removed. I

> used Gruyere and smoked Knockanore

> 75 mils of cream

> 20 grams of Dijon mustard

> 50 grams of butter

> 1 pack of filo pastry

> A hand full of chopped thyme


> Method


> For the sticky onions

> Heat the oil in a large heavy based frying pan over a low heat.

> Add the onions with a generous pinch of salt and cook slowly for 30-40

> mins. Stir occasionally to prevent them from sticking until they become soft and golden Add the sugar and vinegar, keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced.


> For the Brussels sprouts

> Halve the sprouts. Heat olive oil in a large heavy based pan over medium heat. Add sprouts and toss to coat.

> Season with salt and pepper. Cook, undisturbed, for about 6-8 minutes, then stir and cook another 6-8 minutes until Brussels sprouts are fork-tender.


> Pop the cheese, onions, spuds, mustard, cream and  thyme  this in a mixing bowl , stir gently not to break up ya spuds too much a love a chunky definition of a spud amongst the cheese.

> Have your butter melted and your filo ready to go under a dampish tea towel and start brushing every layer with butter layered it on itself.

> In a buttered 12 inch cake tin, place one sheet down , then brush with melted butter , and repeat until you have a thick layer the same depth as a 10 cent coin, then place in your baking tin and top up with filling , the beautiful thing with filo is it’s super flexible.

> Fold the loose sheets from the bottom over the filling, then repeat the process to create the lid.

> Cook in a preheated oven 1t 180c for 30 minutes, or until golden brown.

> I like a big slice with a side salad of peppery watercress and a spoon full of winter chutney .

>Jess Murphy

Alpine Mac ‘n Cheeze

Do you remember exactly where you were when special moments happened in your life ??  Well let me tell you, I was sitting on the couch watching the new Tiger King documentary sipping Diet Coke Zero ( pre Christmas starvation mode ) and Kevin Sheridan gave me the green light to design the Sheridans Mac ‘n Cheese. This to me is like winning a Bafta , I accepted the challenge ,picked the biggest hand bag I owned and walked to the Galway shop  to have the Alpine chats with Julian. We chose the Emmental and Raclette for stretch then Schnebelhorn for the gigantic!!!!  I think you will impress any and  all VIPs visiting over Christmas with this one.

You can replace the suggested cheeses with any hard cheese you have at the back of the fridge. This is a particularly good recipe for using up left over bits and pieces. 


  • 1 Bay leaf 
  • 85 g of Brittany salted butter 
  • 85 g of flour 
  • 1 litre of full fat milk 
  • 100 g of Raclette, diced into small cubes
  • 130g of Emmental, grated
  • 200g of Schnebelhorn, grated
  • 3 tea-spoons of mustard 
  • 3 tea-spoons of Garlic powder or crushed garlic
  • ½  medium onion 
  • 500g packet of pasta (penne or macaroni), cooked
  • 5 cloves
  • Handful of chopped thyme
  • 200g of breadcrumbs


  1. Before chopping or grating your cheese ensure that it is as cold as possible, then remove the rind.
  2. Attach the bay leaf onto the onion by pinning it with the whole cloves
  3. Place the onion into a saucepan with the milk
  4. Slowly bring the milk to a simmer then remove from the heat
  5. In a large heavy sauce pan slowly melt the butter, adding the flour and stirring on a low heat until combined.
  6. One ladle at a time add the milk (the onion can be discarded) to the flour & butter mix over a low heat, continuously stirring.
  7. Add the mustard and garlic to the mixture
  8. Now start to add your cheese to the mix, again slowly while stirring
  9. Once this whole mixture is combined remove the pot from the heat and stir in the cooked pasta.
  10. Pour the mixture into a baking dish
  11. Top with bread crumbs and thyme.
  12. Bake in a pre-heated oven for about 25 minutes ta 180c

Dulce de Leche Tiramisu

For Christmas – preperation is key! The earlier you start the better because as December moves on, the madness takes over. It’s also a good idea to get ahead and buy all the expensive bits and pieces (such as dulce de leche, good mustard, nice coffee and duck fat , as well as the boujee booze) early so you don’t have to fight the old lady for the last bottle of sherry in the shop!

2 packets Spiced Ginger Biscuits
1 bar of Aine Roasted Hazelnut 70% Chocolate (grated)

Mascarpone Cream:
4 Free Range Egg Yolks
1-2 tablespoons Px Sherry (resist putting the entire bottle in)
2 tablespoons Granulated Sugar
Vanilla Pod (seeds scraped out) or Vanilla Extract
1 tub of Garofalo Buffalo Mascarpone
1 Jar Garofalo Buffalo Dulce de Leche
1 cup whipped Crawford’s Cream

Espresso Mix:
1 cup of New Kid Coffee (made strong in a French Press)
¼ cup of Vodka
75g Muscovado Sugar

Make your coffee, allowing for extra brewing time to make sure its nice and strong. Mix in the vodka and sugar while its hot to ensure the sugar dissolves.(You can make this mixture the night before and pop in the fridge if you want).

Using a hand mixer, cream the egg yolks and sugar until golden yellow and fluffy. Add the vanilla and the pot of mascarpone and incorporate with your whisk. Slowly fold in the dulce de leche, sherry and the whipped cream.

Grab an oven/casserole dish. Roll the spiced ginger biscuits in the coffee/vodka mix until they are soaked but not soggy. Pop into your dish, layer on the mascarpone mixture and repeat until all biscuits have been used. Put into the fridge for 24 hours. Grate the dark chocolate on top just before serving.

Chorizo Baked Beans

This is the ultimate “Brinner.” Brinner is a cross between brunch and dinner and was penned by my sous chef Hannah – brinner’s biggest fan! The dish uses mostly store cupboard ingredients and those bits of cheese leftover from your Friday night cheeseboard. It can also be frozen for work lunches and makes a stunning Sunday morning hangover cure!

1 tbsp Odysea Extra Virgin Olive Oil
1 Small Onion (finely chopped)
2 large Cloves of Garlic (thinly sliced)
200ml Chicken or Vegetable Stock (made with 1/2 stock cube)
2 jars Prunotto Arrabbiata Sauce
20g Fresh Thyme
1/2 tsp Worcestershire Sauce
1/2 tsp Fallot Dijon Mustard
50g Crawfords Raw Butter
1 tbsp Apple Syrup
2 x 400g Tins of Butter Beans (drained)
200g St. Tola Goats Cheese
4 Gubeen Cooking Chorizo Sausages
1 Free-Range Egg
Toasted Sourdough to serve
Sea salt and black pepper to taste

Chop the chorizo into little chunks and combine with your diced onion and sliced garlic. Heat the olive oil in a pan over a medium heat and fry the onion, garlic and chorizo until golden brown.

Reduce the heat before adding the butter and thyme. Stir and add the chicken or veg stock, the arrabbiata sauce, Worcestershire sauce, mustard, apple syrup and butter beans. Give everything a good stir and gently simmer until it resembles a jammy-bean like consistency.

When the beans are almost ready, fry the egg to your liking.

Check the beans for seasoning and serve on an elegantly buttered slice of toasted sourdough. Sprinkle generously with St Tola goats cheese and finish with the fried egg. Tuck in quickly, before someone else does!

Mont d’Or Jaffle

Mont d’Or is back!

Instead of buying a super fancy raclette grill that’s going to sit in the press next to the air fryer and the slow cooker, embrace that long forgotten, all time, decade lasting piece of equipment that is the toastie maker. We’re going to boujee this up with some fancy French cornichons, Sheridans Winter Chutney and a sprinkle of luscious lardons. This does however come with a health warning; if eaten in the bath allow for up to twenty minutes of digestion (or an episode of sex and the city) before attempting to remove yourself from your food coma.

Enrico’s Wine Pairing: Ortrugo Frizzante Bulli

Serves 1

4 slices of White Sliced Pan (both sides buttered)
A jar of Fallot Cornichons
1/2 mini Mont D’or
1/2 jar of Sheridans Winter Chutney
1 small pack of Golfera Diced Pancetta
A token leaf for garnish.
1 Toastie Maker

Plug in your toastie maker and allow to preheat until the green light appears.

Fry the bacon lardons in butter until crispy and golden brown.

Slice the Mont d’Or to desired thickness and layer the cheese on two slices of the bread. Sprinkle over the pancetta like fairy dust and gently place the remaining two slices of buttered bread of top.

Place in the toastie machine and decant a glass of red for yourself. Proceed to adorn your plate with cornichons, winter chutney and the single leaf (or sprig) of curly parsley (very important ).

Remove the toastie and cut in half as line directs. Light a candle and enjoy.

Mont d'Or Jaffle

Duck Pizza

Duck pizza makes a lovley little Canape. Think massive, crispy duck vibes with melted scamorza, mint, coriander and cucumber but without actually having to do a whole lot of work – leaving you with more time for decanting, winning at scrabble or just chilling out watching Nationwide.

Makes 2 pizzas

1 packet of da Piero Pizza Bases
1 packet of Sheridans Duck Confit
2 packets of Scamorza Bianca
1 bunch of Spring Onions 
1 Cucumber 
30g of Fresh Mint 
30g of Fresh Coriander 
1 bottle of Kewpie Mayonnaise 
50g of Salted Peanuts 
1 jar of Prunotto Pizza Sauce 
1 bottle of Kwanghi Black Garlic Sauce 
2 limes for a swanky garnish 

Preheat the oven to 200 degrees.

Prepare all of the ingredients first – slice the cucumber, chop the spring onions, pick the mint and coriander, chop the nuts, grate the scamorza and tear the duck off the bone.

Layer up the pizza bases with 45ml of pizza sauce each (The Dough Bro’s told me the ultimate trick – NEVER overload your pizza!) Add the duck followed by the grated scamorza and pop it in the oven. Cook the pizzas directly on the racks, don’t use an oven tray or you will almost certainly get a massive soggy bottom (sniggers).

Once the pizzas are glazed and the cheese is melted, remove from the oven and pop them on a chopping board. Top with swirls of kewpie and kwanghi before adding the fresh herbs, sliced cucumber and spring onions. Sprinkle the peanuts on top of everything and garnish with sliced limes (or just add them to your gin and tonic!)

Nutshed and Morello Brownies

In Ireland, we are going through a massive peanut butter trend and OMG – I am ready for it! I love the entire Nutshed range of peanut butters but I use the “super crunchy” in this recipe for the extra pleasure of a serious crunch. I add a swirl of the Sheridans cherry jam for added grown up level. You can totally eat these hot with a good quality, shop bought vanilla ice cream.

250g of Butter
300g of 70% Chocolate Drops
300g of Sugar
80 grams of Cocoa Powder
6 large Free Range Eggs
130g of Plain Flour
200g of Nutshed Crunchy Peanut Butter
1 jar of Sheridans Cherry Jam

Heat the oven to 180 degrees. Melt the chocolate and butter in a small pot over a low heat. Once fully melted remove from the heat , sift in the cocoa powder and beat together until smooth and glossy. Set aside to cool.

In a large mixing bowl, use a handheld electric mixer to whisk the sugar and eggs together until pale and creamy. The beaters should leave a ribbon like trail in the mixture. Add the chocolate mix and fold in with a spatula.

Fold the flour in with a spatula and then pour the batter into a tin. Dot over the peanut butter and add the jam into the gaps. Swirl together gently and bake for 15 to 20 minutes until the brownie has a good crust and is still a little wobbly in the middle. Allow to cool (if you have that kind of discipline), slice and enjoy!

Tomato Party with Chorizo Dressing

The Sun is back out so salads are back in and what better way to celebrate than with some cracking Irish tomatoes with one my fav cheeses! If I was a cheese I would be burrata – simply because I’ve had to wear spanx since I can remember and ladies you will all agree with me here: the relief of being able to take them off and lie on the bed with the aircon on 21 and starfish, it’s the best feeling in the whole wide world! This is how I feel when I make this salad and when I tear the burrata to adorn it. This is the ultimate crowd pleaser power salad, if you haven’t tried burrata it’s time!

Enrico’s Match: Gruner Veltliner “Handcrafted” Arndorfer

2 Fresh Maragato Chorizo Sausages 
35ml of Sherry Vinegar 
10g of Prunotto Acacia Honey 
400g of Wonky Tomatoes (sliced)
A pinch of Achill Island Sea Salt 
35g of Basil 
100g of Fresh Bread (torn) 
25g of Onion
2 bulbs of Garlic (smashed) 
1 Garofolo Buffalo Burrata (drained) 

Peel the fresh chorizo and break the meat apart with your hands until you have bite size pieces.

Heat a heavy bottomed pan over a medium heat, add the chorizo and fry until all the beautiful red oil releases itself. Add the honey, turn off the heat and add the Sherry vinegar. Mix with a wooden spoon and set aside.

Slice the onion and give it a rinse under the cold tap. Add to the chorizo pan and toss.

Add the torn bread and smashed garlic to the sliced tomatoes and give it a good toss, then pop onto a serving dish. Tear up your beautiful burrata and drape over the tomatoes before pouring over the chorizo dressing. Garnish with the torn basil and serve. 

“Tirokafteri” Style Feta Dip

Necessity is the mother of invention! I was alone in Kai for a lunch shift and found myself overwhelmed with prep work. I needed to whip up something extra for one of my tasty lunch bowls – it was missing a little flavour explosion. I happened to have blackberries, beets and the addictive Spanish almonds from Sheridans so I immediately thought: Tirokafteri, the greek feta dip. I whipped up some feta, tahini, garlic, velvet cloud, a pinch of cumin and a dash of olive oil and I had this amazing queen of dips that I use all the time for our mezzes. It can also be slathered over baked beans on toast or served with corn chips and a quick pico – the list is endless!

500g of beets, colours of your choice (roughly chopped)
100g of blackberries
75 grams of Valencian Fried Almonds with Herbs
100g of Roussas Barrel-Aged Feta Cheese
60 mls of Tahini (from Lebanon is best)
3 cloves of Garlic
10g of cumin
25 mls of Odysea Extra Virgin Olive Oil
100 mls of Velvet Cloud Yoghurt

To make the dip: pop the feta, yoghurt, garlic, cumin, tahini and olive oil in a blender and blitz until you have a smooth paste. Set aside.

In a large bowl toss the beets, blackberries and almonds with olive oil. To serve, place the salad beside a good dollop of the dip to enjoy them both together. Garnish with some torn basil or mint.

Jess’s Monthly Melt Down: Divorced Eggs – Murphy Style!

Break ups never tasted so good! Divorced eggs is an iconic and super tasty Mexican recipe. I first heard of them from a pal living in Mexico City. He was like “Jess, you have to make these,” so I did! As you can probably guess – it basically means eggs going their separate ways. I’ve added Ballyhubbock Halloumi because it’s the best summer sheep milk cheese on earth and it’s made in Ireland. A good brunch with a cup of tea can solve all heart breaks.

Enrico’s Wine Match: Rosato “D-Mencial” Adega Entre Os Rios

4 Free-Range Eggs  
35 mls of Savage Sauce 
1 Avocado 
1 packet of Ballyhubbock Irish Haloumi (sliced)
4 slices of Sourdough Bread 
20 mls of Odysea Extra Virgin Olive Oil 
100g of tomatoes (chopped)
20g of Coriander (torn) 
10 mls of Lime Juice 
Sea Salt and Black Pepper 
35 mls of Salsa Verde (shop bought) 
1 clove of Garlic (chopped) 
20g of Onion (diced)

Peel and smash the avocado with a fork. Season with salt and pepper before adding the lime juice and coriander. Mix well to combine. 

Combine the tomatoes, onions and garlic into a little salsa. Season and set aside. 

Fry the Halloumi followed by the eggs in olive oil (or my personal fav butter) until they are sunny side up. 

Toast the Sourdough. 

Pop two slices of sourdough toast on a plate (or platter if your cooking for a crowd). Pop the avocado on one slice and tomato salsa on the other and add the fried egg. Garnish the tomato toast with the savage sauce and add the salsa verde to the avocado toast.

Finnish with the fried Halloumi on top and prepare yourself for a super tasty treat!

Jess’s Monthly Melt Down: Herby Roasting Dish Gnocchi with Almonds, Courgette and St. Tola

We’re peaking people! Wow, I never thought this little island could be so hot. Even though it’s cooled off – I’ve been swimming in Salthill and having at least two 99s per week! I think the last thing anyone wants to be doing is spending too much time in the kitchen when you can get outside, so this month I’ve whipped up some quickie crowd pleasers in effortless glam. Ricky is at it again recommending his top three wines you can have in your togs, that will make you feel like you are in the sun even if its not there! Don’t forget to tag us all in your recipes. I would love to see how you’re getting on.

Ricky’s matchy matchy: Bianco “Zacinta Revi” Ficomontanino

1 packet of Rustichella Potato Gnocchi
35ml of Odysea Extra Virgin Olive oil
3 cloves of Garlic (smashed)
3 Courgettes (sliced)
20g of mint
20g of basil
20g of flat leaf parsley
35g of Valencian Fried Almonds (roughly chopped)
45g of St Tola Goats Cheese (crumbled)
1 lemon (zest only)
Fresh black pepper

Preheat your oven to 180 degrees.

Blanch the Gnocchi as per packet instructions. Brush the courgette slices with extra virgin olive oil and half cook them on a grill pan – this looks pretty but also adds so much flavour. Don’t cook them completely as they will finish cooking in the oven.

Toss the gnocchi and courgettes together in a bowl with the smashed garlic before spreading out on a roasting dish lined with parchment paper. Pop them in the oven for around 20 mins until the gnocchi are golden brown.

Transfer to a bowl and add the fresh herbs, lemon zest, a good lash of freshly ground black pepper and the chopped almonds. Dollop with the St. Tola Goats Cheese and serve.

Jess’s Monthly Melt Down: Belle of the Valdeon Butter Ball

This is one of those recipes that you will stick to the fridge with your tacky Barcelona fridge magnet and always have a supply of in the freezer. You may want to invest in some eating pants or active wear for this recipe – Valdeon Blue, quince, Crawford’s raw butter and other friends all get churned into a very handsome compound butter. Melted on top of a free range pork chop, rump steak or even on a sassy eggplant parma will guarantee to make it the belle of the butter ball.

Myself and Enrico are massive fans of anything grilled and in pork chop form so this drinks pairing is, let’s just say a bit of a mic drop! This makes around 20 portions of our Spanish inspired butter.

Enrico’s matchy matchy – Cruce de Paraje ‘Crusol’ Vinos al Margen
Jessie’s Juice – Con Traas Lemonade

Ingredients :

2 blocks of Crawford’s Butter
150g of Valdon Blue
50g of Quince Paste
2 tbsp of Fallot Dijon Mustard
1 tsp of Smoked Paprika

Method :

Make sure all of the ingredients are at room temperature, then pop everything into a free standing mixer and whip. Roll out like a little sausage in parchment paper and put into the fridge until firm. Slice into portions and put in a zip lock bag in the freezer. Take out a portion as you need it – I serve it on freshly grilled meat as it’s basically a self-saucing sauce!

x Jess