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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