Ingredients:
Filling

• 25g butter
• 1 tbsp olive oil
• 3 tbsp balsamic vinegar
• 500g red onions, finely sliced
• 1 tbsp caster sugar
• Salt and freshly ground pepper
• 100g Gleann Oir goat's cheese, cut into 4 slices

Pastry

• 40g cold butter, cubed
• 90g plain flour
• 40g mature Cheddar, grated
• 1-2 tbsp cold water

Method:

1. Preheat the oven to 180°C, gas mark 4 and butter 4 x 10cm-diameter tartlet tins.
2. Put the butter, flour and Cheddar into a food processor. Blitz until the mix resembles crumbs. Add the water and pulse until the pastry just comes together. Knead into a ball. Chill for 30 minutes.
3. Roll out the pastry and line the tins. Prick the base of each, line with greaseproof paper, fill with baking beans and bake blind for 15 minutes or until just cooked.
4. Put the butter, oil and vinegar in a large frying pan over a medium heat. When bubbling, add the onions and sugar, reduce the heat, and cook gently for 30 minutes or until caramelised. Season.
5. Divide the onions between the pastry cases. Top each with a slice of goat's cheese. Bake for 20 minutes. Serve warm.

Ingredients:

• 90g Gortnamona cheese
• 8 tomatoes
• 75g crème fraiche
• 2 tblsp chopped chives
• 1 tsp chopped basil

Method:

1. Wash and dry tomatoes
2. Remove slice from top of each tomato and scoop out pulp.
3. Lightly salt the inside of each and turn over to drain
4. In bowl mix Gortnamona, crème fraiche, chives and basil.
5. Fill each tomato with cheese mixture.
6. Sprinkle with chopped chives.
7. Replace caps over cheese.
8. Serve immediately, ideal on a bed of tossed leaves.

Ingredients:

• 6oz Cooleeney cheese
• 6 tblsp fromage frais
• 3 tblsp tomato ketchup
• 1 tsp Worcestershire sauce
• 2 drops Tabasco sauce
• salt & pepper

Method:

1. Wash and dry tomatoes
2. Remove slice from top of each tomato and scoop out pulp.
3. Lightly salt the inside of each and turn over to drain
4. In bowl mix Gortnamona, crème fraiche, chives and basil.
5. Fill each tomato with cheese mixture.
6. Sprinkle with chopped chives.
7. Replace caps over cheese.
8. Serve immediately, ideal on a bed of tossed leaves.

Ingredients:

• 1x 4oz Gortnamona goat’s cheese
• 4 spring onions
• 1 potato9 weigh approx 6oz)
• 1 teaspoon of chopped thyme
• 6oz self raising flour
• 1 teaspoon of salt
• 1 good pinch of cayenne pepper
• 1 large egg
• 2 tablespoons of milk
• 1 heaped teaspoon of grain mustard

Method:

1. Preheat oven to 190c, gas mark 5.
2. Cut the Gortnamona into 1cm cubes.
3. Sift flour, salt and cayenne pepper.
4. Peel the potato and roughly grate into the flour mixture.
5. Add the spring onion, chopped thyme and two-thirds of the cheese and blend together.
6. Beat the egg, milk and mustard and blend into the mixture.
7. Bring the mixture into rough dough.
8. Transfer into a baking sheet and make into a 6-inch round.
9. Press the remainder of the cheese over the surface, dust with flour and scatter with thyme.
10. Bake in the oven for 45 minutes or until golden brown.

Ingredients:

• 100g/4oz vintage Cheddar
• ½ tsp cracked black pepper
• 2x100g/4oz Gortnamona goat’s cheese cut into chunks
• 100g/4 oz small strawberries, hulled and halved
• 100g/4 oz raspberries
• Good handful fresh mixed summer herbs (such as chives, dill, mint and oregano)
• 50g/2oz Baby leaves
• 2-3 tbsp raspberry vinaigrette
• Edible Flowers, to garnish

Method:

1. Heat a non stick frying pan until hot.
2. Sprinkle a quarter of the grated hard cheese into a pan.
3. Add a good sprinkle of pepper and cook for 2-3 minutes until the fat starts to separate from the cheese and bubble.
4. Remove from the heat and leave to cool for one minute.
5. Using a spatula, remove the melted cheese disk from the pan.
6. Shape the cheese basket around the end of a straight-sided tall glass and hold for 30-60 seconds, until set.
7. Transfer to a wire rack and allow to cool completely.
8. Repeat with the remaining ingredients until you have 4 cheese baskets in total.
9. Place the soft gortnamona in a bowl with the strawberries, raspberries, herbs and mixed leaves.
10. Drizzle over enough of the raspberry vinaigrette to coat the mixture. Serve attractively

Ingredients:

• 2 small heads of cos lettuce, broken into pieces
• 1 apple, chopped
• 50g (2 oz) diced streaky bacon
• 1 tablesp. olive oil
• Squeeze of lemon juice
• Salt and black pepper

Dressing

• 125ml (¼ pt) soured cream
• 1 tablesp. cider
• 50g (2 oz) Daru cheese, chopped
• Dash of Cider Vinegar

Method:

1. Heat a pan, cook the apple and bacon in a small amount of olive oil.
2. In a small saucepan heat the soured cream, cider, cheese and vinegar together until smooth and creamy.
3. Dress the lettuce with some of the oil and lemon juice and seasoning.
4. Divide between four plates.
5. Place the warm apples and bacon top, then drizzle on the dressing – great with warm soda bread.

Ingredients:

• 1 French stick
• 2 tablesp. olive oil
• 8 rashers, grilled crisp
• Fresh herbs - sprig of thyme or a few basil leaves
• 100g ( 4oz.) approx. Daru cheese, sliced
• 2 peppers, de-seeded, quartered, grilled and skin removed - optional

Method:

1. Divide the French stick in four.
2. Cut each quarter in half lengthways.
3. Drizzle a little olive oil over the cut sides in, place under a hot grill for 2-3 minutes. Remove.
4. Top each slice with peppers (if using), rashers, herbs and finally the cheese.
5. Place them back under the hot grill and continue to cook for another 2-3 minutes or until the cheese is well melted – perfect!

Ingredients:

• 190g (6 ½ oz) Dunbarra Pepper cheese
• 8 tomatoes
• 85g (3oz) crème fraiche
• 30ml (2 tbsp) chopped chives
• 5ml (1 tsp) chopped basil

Method:

1. Wash & dry tomatoes.
2. Slice off the top of each tomato and scoop out pulp.
3. Lightly salt the inside of each tomato and turn over to drain.
4. Mix cheese, crème fraiche, chives and basil in a bowl and fill the tomatoes with the mixture.
5. Sprinkle with chopped chives and replace the caps over the cheese.
6. Serve immediately on a bed of tossed leaves

Ingredients:

• 300g (10 ½ oz) puff pastry
• 400g (14oz) beef tomatoes
• 10g ( ¼ oz) basil
• 325g ( 11 ½ oz) aubergines
• 125g ( 4 ½ oz) Dunbarra Pepper or Dunbarra Garlic Cheese
• 260ml ( 9fl oz) cream
• 4 eggs
• Pinch of salt and pepper

Method:

1. Roll out the pastry and line a 23cm/9in circular quiche tin.
2. Put a layer of sliced tomato in the base of the tin.
3. Season and sprinkle with herbs.
4. Cover with a layer of aubergine.
5. Arrange the remaining beef tomato and Dunbarra cheese slices alternatively in a circle around the edge of the tin.
6. Place the remaining slices aubergine in the centre overlapping in a circle.
7. Pour in the egg and cream mixture.
8. Place in a preheated oven and cook at 200C/400F/Gas mark 6 for 45 minutes.
9. Serve warm or cold with relish or chutney.

Ingredients:

• 75g (3 oz) Tipperary Brie cut to a rectangular slice
• 75g (3 oz) firm Daru cheese
• 75g (3 oz) Gleann Oir cheese
• Double sheet of filo pastry 15cm (6”) square
• 1 egg yolk
• ½ parsnip, peeled
• ½ carrot, peeled
• ½ courgette, trimmed
• 50g (2 oz) butter
• 1 tablesp. sherry vinegar
  Dressing
• Good pinch of salt & freshly ground pepper
• 1 teasp. caster sugar
• 2 tablesp. freshly chopped herbs
• 1 tablesp. white wine vinegar
• 4 tablesp. olive oil
• 1 egg yolk

Method:

1. Preheat a fairly hot oven, Gas Mark 6, 200°C (400°F).
2. Oil and heat a small ovenproof pan.
3. Stack the cheeses and wrap in the pastry then seal and brush with the egg yolk mixed with a little water.
4. Brown lightly in the hot pan, then transfer to the oven for 5-7 minutes until the cheese melts and the pastry puffs up and turns to biscuit brown.
5. Meanwhile make the root salad: cut the vegetables into fine julienne strips, liquidise all the dressing ingredients and toss the prepared vegetables in most of it.
6. Arrange the salad like a hay stack on a cold serving plate, drizzle the remaining dressing around the edge of the plate, then sprinkle droplets of sherry vinegar on top of it.
7. The cheese parcel will now be ready: arrange it on top of the root vegetable salad and serve immediately.

Ingredients:

• 1 – 2 tablesp. Oil
• 50g (2oz.) quality Assured Bacon, diced
• 1 red pepper, deseeded and chopped
• 1 onion, finely chopped
• 1 – 2 cloves garlic, chopped
• 2 handfuls spinach, finely chopped
• 8 Quality Assured Eggs
• 2 tablesp. Basil, chopped
• Salt and black pepper
• 75 – 100g (3 – 4 oz.) Darú cheese, broken into pieces

Method:

1. Heat a large non-stick pan.
2. Add the oil and sauté the bacon, pepper, onion and garlic together for 3 – 4 minutes.
3. Stir in the spinach.
4. Remove from the heat.
5. Set the grill to high.
6. Beat the eggs in a large bowl with the basil and seasoning.
7. Add the bacon mixture to the eggs, stir well.
8. Reheat the pan, pour the lot into the pan and over a medium heat cook until just set – giving it the odd stir.
9. Crumble on the Darú cheese and finish cooking under the grill. Serve cut into wedges – delicious.

Ingredients:

• 250g potatoes 125g Chulchoill
• 125g mushrooms
• 125g rind less bacon
• 1 onion
• 2 tblsp olive oil
• Salt & pepper

Method:

1. Wash & half potatoes. Cook until tender, drain
2. Peel, chop onion. Dice bacon
3. Heat oil in frying pan, add onion and bacon, cook until onion soft
4. Wash mushrooms, chop and ad to frying pan with onion & bacon. Cook for 2-3 minutes. Preheat grill
5. Place cooked potatoes into heatproof dish, stir in bacon and vegetables. Season.
6. Slice the cheese and place on top. Grill until cheese browns. Serve immediately
7. Ideal with crisp green salad

Ingredients:

• 150g Shortcrust Pastry 150g Cooleeney Camembert
• 150g Canned Crab
• 4 Shallots
• 4 Eggs
• 200ml Cream/Milk
• Salt & Pepper

Method:

1. Roll out pastry & line 6 individual tins (10cms)
2. Refrigerate for 10 minutes.
3. Slice cheese thinly.
4. Sprinkle crab over base of each quiche.
5. Top with sliced Cooleeney Camembert cheese & sprinkle chopped shallots on top.
6. Beat eggs lightly, add cream & seasoning.
7. Pour into each quiche & bake in a hot oven (200 o C) for 10 minutes.
8. Reduce to 180 o C for 15 minutes or until set.

Ingredients:

• Crepe Filling
• 2 eggs 500g leek
• 330ml milk 100g Dunbarra - garlic
• 125g plain flour & dill
• 5 cloves garlic
• 30ml white wine
• 1 tsp Dijon mustard
• Seasoning

Method:

1. Thinly slice leek and stew with garlic in 2 dtsp butter until soft. Add wine, seasoning and simmer for 5 min. Allow to cool and added crumbled Dunbarra.
2. Crepe - Sieve flour, make well, add egg and milk and whisk with flour. Fry off crepes, until lightly golden.
3. Place some of the cooled filling on one half of the crepe. Fold over, pressing slightly to evenly distribute filling. Repeat to use all filling.
4. Brush with a little olive oil and bake in warm oven until heated through
5. Suitable accompaniment would be a crisp salad.