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.
You will need:
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)
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!
We don’t cook fish often enough as a recent study showed as most people don’t trust themselves to transform the fish into a delicious meal. Andy Plaster, aka The Grumpy Cork Chef, is here to help with these tasty Sole rolls stuffed with superb Ardsallagh Goats Cheese and pistachios and then wrapped snugly in Prosciutto.
Sole with Ardsallagh soft goats cheese and pistachio wrapped in Prosciutto
100g Pistachio nuts
165g tub of Ardsallagh Soft goats cheese
6 fresh sole fillets
6 slices of Prosciutto or Parma ham
Shell the pistachio nuts and soak in a
small amount of boiling water for 30 minutes. This will soften the nuts and
remove any remaining husk.
Allow the nuts to cool and then crush lightly.
Once cooled, mix the nuts into the soft
At this stage preheat oven to 200 degrees C
and lightly oil a baking dish.
Remove the skin from the sole and put the
fillets skin removed side up onto a board. Season with salt and spread the
goats cheese and pistachio mix onto the fillets. Roll the fillets and wrap each
one in the Prosciutto, this should hold the Sole together. Place the fillets into
the baking dish.
Place into the over for 15 to 20 minutes until the fish is cooked and the cheese heated through. You may need to quickly finish under a grill depending on the oven.
Quickly make a light white sauce (or shop bought) and grate a small amount of
lemon zest into it.
Plate the dish and serve with fresh steamed asparagus, simply boiled potatoes and a drizzle of the lemon white sauce.
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 email@example.com.
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
(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.