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Chulchoill with Potato, Bacon and Mushroom Gratin
Ingredients:
250g potatoes 125g Chulchoill
125g mushrooms
125g rind less bacon
1 onion
2 tblsp olive oil
Salt & pepper
Method:
• Wash & half potatoes. Cook until tender, drain
• Peel, chop onion. Dice bacon
• Heat oil in frying pan, add onion and bacon, cook until onion soft
• Wash mushrooms, chop and ad to frying pan with onion & bacon. Cook for 2-3 minutes. Preheat grill
• Place cooked potatoes into heatproof dish, stir in bacon and vegetables. Season.
• Slice the cheese and place on top. Grill until cheese browns. Serve immediately
• Ideal with crisp green salad
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Individual Camembert & Crab Quiches
Ingredients:
150g Shortcrust Pastry 150g Cooleeney Camembert
150g Canned Crab
4 Shallots
4 Eggs
200ml Cream/Milk
Salt & Pepper
Method:
• Roll out pastry & line 6 individual tins (10cms)
• Refrigerate for 10 minutes.
• Slice cheese thinly.
• Sprinkle crab over base of each quiche.
• Top with sliced Cooleeney Camembert cheese & sprinkle chopped shallots on top.
• Beat eggs lightly, add cream & seasoning.
• Pour into each quiche & bake in a hot oven (200 o C) for 10 minutes.
• Reduce to 180 o C for 15 minutes or until set.
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Dunbarra (garlic & dill ) & Baked Leek Crepe
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:
• 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.
• Crepe - Sieve flour, make well, add egg and milk and whisk with flour. Fry off crepes, until lightly golden.
• 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.
• Brush with a little olive oil and bake in warm oven until heated through
• Suitable accompaniment would be a crisp salad.
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Gortnamona & Strawberry Croissant (serves 4)
4 warm Croissants
Gortnamona Cheese
Soft butter
Fresh strawberries, washed and sliced
Method:
• Half the croissants
• Spread butter on the croissants
• Slice the Gortnamona and place in croissant
• Layer the strawberries on the cheese, close croissant and
enjoy!
A bagel can be used instead on the croissant for this tantalising quick snack.
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