BALLINROSTIG ORGANIC CHEESE & ROASTED CAULIFLOWER CROQUETTES

Cheese can be so much more than just part of a cheese board as Kevin Aherne of Sage Restaurant in Midleton proves. Kevin is working closely with local producers, creating his 12-Mile menu exclusively with produce sourced within 12 miles of his restaurant. Ballinrostig Organic cheese happens to be one of these producers. Over the last number of years, Stephen Bender and his wife Michele Cashman have grown the business to great acclaim. In this recipe, Kevin is using their Ballinrostig Organic Cheddar to create these delicious Cauliflower Croquettes. They are best served with Kevin’s Tomato Sauce. We like to thank Kevin for this recipe. Sage Restaurant is located at The Courtyard (main street) in Midleton. For reservations, please call 021-4639682, email info@sagerestaurant.ie.

BALLINROSTIG ORGANIC CHEESE & Roasted CAULIFLOWER CROQUETTES

You will need

  • 200g dry mash potato -Preferably baked & removed from the skin
  • 100g roasted cauliflower (Brush with butter, roast whole for 45 minutes gas 7, 210C)
  • 100 g Ballinrostig grated cheddar
  • 5 g tarragon, chopped
  • 5 g parsley, chopped
  • Sage leaves (Fried in oil for 30 seconds)
  • 2 tbsp strong mustard  
  • Salt & black pepper

Once the cauliflower has been roasted leave to cool. Break up with a potato masher until fine. Add all remaining ingredients together. Mixing thoroughly. Season with salt and pepper to taste at the end. Shape the mixture into round balls 30g per croquette. Flour, egg & breadcrumb b the croquettes. Deep fry for 1 minute & serve with some crisp Sage . I love serving these with a classic Provencal sauce see recipe below if you fancy giving it a go

Ballinrostig Cheddar & Cauliflower Croquettes

(Kevs tomato sauce )

  • 1 white onion (small dice)
  • 900g tinned tomatoes
  • 300 ml white wine
  • 6 cloves garlic
  • 150 g black olives (small dice)
  • 1 red chilli ( small dice, deseeded)
  • 50 g capers  
  • 150g parsley, thyme, basil
  • 50g caster sugar
  • 1 tbsp salt

Sweat the onions & the garlic (do not colour). Add the wine, olives & capers. Reduce by ¼. Add the tomatoes, salt & sugar & chilli and simmer for 20 minutes. Add herbs simmer for 10 minutes.

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