Recipes

  • 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 […]
  • 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: In a hot Pan, sear the black pudding slices and ensure the pudding is warmed through. Set aside […]
  • Blue Cheese Salad - Ingredients 200g mixed lettuce 150g Crozier blue cheese, crumbled at room temperature. Handful of roughly chopped hazelnuts. You could use a variety of nuts 1 tablespoon balsamic vinegar 2 tablespoons lemon rapeseed oil, or you could use lemon juice and oil Directions In a medium bowl, toss together the mixed lettuce, cheese and hazelnuts. Set […]
  • Cheese Sauce - Ingredients 1 medium onion – diced 1/2 pint (300 ml) of milk. You can replace 1/3rd of the milk with white wine. 40g of plain flour 40g of butter 85g of grated / crumbled cheese You can use a single hard cheese such as Coolea or Glebe Brethan. Or mix a couple of cheeses including […]
  • Croque ‘n’ Soup - Seasonal and comforting, here is a gentle cheesy way to welcome autumn. You’ll need: For the Soup: 1 Broccoli Head and Stalk 2 Potatoes 1 small leek of an onion A dash of Fresh cream Olive oil Salt and Pepper For the Croque: Any good bread sliced 100g of butter 1 small leek 200g of […]
  • 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 […]
  • Durrus Tartiflette - Serves 4 Ingredients: 1kg potatoes, 1 large onion, peeled and diced 2 thick rashers of smoked streaky bacon, diced 1.5” Rapeseed oil ½ glass Eight Degrees Barefoot Bohemian Pilsner. 1 garlic clove, peeled and cut in half Sea salt and freshly ground black pepper 350g Durrus cheese, wipe the rind with a damp cloth, and […]
  • Franckie’s Brewer’s Gold Chicken’n’Tag - A Great new beer washed rind cheese from Kilkenny that reminded me of some gems from the North of France like Maroilles, pungent and perfect for this unusual yet comforting January dish.  You’ll Need: 1 x “Fat” shallot/ 1 x Red onion 250ml x of Irish red ale 6 x prunes, soaked in tea 1 […]
  • Franckie’s Poached Pear in Verduzzo - With Blue Cheese and Toasted Panettone You’ll need: One “hardish” pear per person 1 x bottle of Verduzzo or dessert wine 150g of crushed nuts 1 x Panettone (or Brioche) 1 x tbsp of honey 100g/ person x of your favourite Blue How to: This is very “Chefy” looking but in fact very easy to […]
  • Irish Durrus Raclette -   This traditional French/ Swiss dish is great for dinner parties, entertaining with a wow factor but without the stress. Here is my Irish version, with an old friend, Durrus. It works very well! If you do not have a Raclette machine, in the oven will work just fine. You’ll Need: ¼ Wheel Of Durrus […]