Smoked Haddock & Mature Coolea Pot with Dippy Soldier

Ali Honour of Ali’s Kitchen in Cork is a great champion of Irish produce and particular Irish Farmhouse Cheeses. When asked if she would like to write a recipe for CAIS using cheese, we had the choice between Mature Ballinrostig or Mature Coolea. As we had already featured a recipe with Ballinrostig, the choice using Coolea was an easy one. Here she pairs the cheese with smoked haddock, saying the cheese is bold enough to stand up to the smoked fish.

Photo Credit: Bia Sasta, Elke O’Mahony

You will need:

  • Butter 50g
  • 200g Skinless smoked haddock, cut into little chunks
  • 4 tsp dry white wine
  • 75g Peas/spinach or both
  • 100g diced cooked potato
  • 80g Coolea Mature, grated
  • 200ml double cream
  • 2 tsp Dijon mustard
  • Pepper & Salt to taste
  • 4 medium eggs
  • small bunch chives, chopped
  • sourdough toast (2 slices per person)

Method:

Heat the oven to 180 fan 160 c or gas 5.

Butter 4 small ovenproof dishes and put them in a small roasting tin. Divide the haddock, potato, peas/spinach & chives between the dishes.
Beat the cream, wine & mustard, lots of pepper and a little salt. Break an egg into each dish and pour over the cream mixture until all the yolks are just covered. Add another small knob of butter & sprinkle the cheese over each pot.

Pour hot water from a kettle into the roasting tin so it comes 2cm up the sides of the ramekins. Carefully place in the oven and bake for around 20-25 minutes or until the eggs are just set.

Have the toasted sourdough at the ready and dip away!

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