Tag: butter

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Grilled Peaches with Cashel Blue Cheese

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Farmhouse Irish blue cheese made with grass-fed cow’s milk makes the perfect pairing for fresh grilled peaches. As an appetizer or a gourmet snack, they make for a sweet, creamy treat perfect for outdoor grilling. They can also be made on the stovetop using a grill pan for a year-round taste of Irish summer.

Prep:  5 minutes
Cook:  4 minutes
Serves:  4

Ingredients:
Directions:

Heat a gas or charcoal grill. Cut peaches in half and remove pits. With a melon baller, scoop out a little flesh to enlarge the cavity where the pit was removed. Brush peaches lightly with olive oil on both sides. Place peaches on grill, cut side down. Grill about 2 minutes or until grill marks form. Turn over and grill for 2 minutes more. Place peaches on a serving platter, cut side up. Fill holes where pit was removed with Kerrygold Cashel Blue Farmhouse Cheese and drizzle peaches with honey. Serve warm.

http://kerrygoldusa.com/recipes/grilled-peaches-with-cashel-blue-cheese/

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Wild Mushroom & Spinach Lasagne By Rozanne Stevens

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Ready Time 55 mins. Serves 8

Ingredients

  • 1 box lasagne sheets
  • 500g baby spinach leaves
  • Light olive oil
  • 500g selection of wild mushrooms
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 2 sprigs thyme
  • 200g Avonmore Grated White Cheddar
  • Salt and pepper
  • Fresh nutmeg

Bechamel sauce:

  • 80g butter
  • 80g plain flour
  • 1 litre Avonmore Milk
  • Salt and pepper
  • Fresh nutmeg

Directions

  1. Clean the mushrooms by wiping with a damp cloth and slice up. Heat the oil till very hot and fry the mushrooms in batches till golden. Set aside.
  2. Heat a little more oil and gently fry the onion, garlic and thyme till soft.
  3. Wilt down the spinach by adding a handful at a time to the hot pan and stirring it in. The heat will wilt down the leaves, just be patient.
  4. Remove the thyme twigs. Mix with the cooked mushrooms, season with salt, pepper and nutmeg.
  5. To make the white sauce, melt the butter in a pot. Stir in the flour and cook out for a minute. Gradually add the milk and whisk to remove any lumps. Boil for 2 minutes. Season with salt, pepper and nutmeg.
  6. Grease a lasagne dish. Pour in enough white sauce to cover the bottom of the dish. Place down a pasta layer. Spoon over half the spinach and mushrooms. Repeat, finishing with a layer of pasta.
  7. Cover the top layer very well with white sauce. Sprinkle over the cheese.
  8. Bake at 200°C for 30 to 40 minutes until golden and bubbling.

http://cookwithavonmore.ie/recipe/wild-mushroom-spinach-lasagne/

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Ardsallagh Goat’s Cheese Soufflé by Darina Allen

Ingredients

  • 75g (3oz) butter, plus extra for greasing
  • 300ml (½ pint) double cream
  • 300ml (½ pint) milk
  • a few slices of carrot
  • 1 small onion, quartered
  • 4–5 black peppercorns
  • a sprig of thyme, a few flat-leaf parsley stalks and a little scrap of bay
  • 40g (1½oz) plain flour
  • 5 organic eggs, separated
  • 110g (4oz) goat’s cheese (we use Ardsallagh), crumbled
  • 75g (3oz) Gruyère cheese, finely grated
  • 50g (2oz) mature Coolea or Parmesan cheese, finely grated
  • good pinch of salt, cayenne, freshly ground black pepper
  • and nutmeg
  • 2 teaspoons fresh thyme leaves

To serve

  • lots of thyme flowers, if available
  • green salad

Directions

We have several farmhouse goat’s-cheesemakers in Ireland.We use Ardsallagh goat’s cheese, St Tola from Inagh in Co.Clare is also heaven, as is Gortnamona from Cooleeneyfarm in Co. Tipperary and Corleggy from Co. Cavan.We bake this soufflé until golden and puffy in a shallow oval dish instead of the traditional soufflé bowl. It makes a perfect lunch or supper dish. Little individual bowls are also perfect as a starter. Reduce the cooking time accordingly.

Preheat the oven to 230°C/450°F/gas 8. Brush the bottom andsides of a 30cm (12in) shallow oval dish (not a soufflé dish) or six individual wide, rimmed soup bowls with melted butter.Put the cream and milk into a saucepan, add the carrot, onion,peppercorns and fresh herbs. Bring slowly to the boil, and then setaside to infuse for 10 minutes. Strain, discarding the flavourings(we rinse them off and throw them into the stockpot if there isone on the go).Melt the butter, add the flour and cook for a minute or two.Whisk in the strained cream and milk, bring to the boil and whisk

until the sauce thickens. Cool slightly. Add the egg yolks, goat’scheese, Gruyère and most of the Coolea or Parmesan (reservingsome for the topping). Season with salt, cayenne, freshly groundpepper and nutmeg. Taste and correct the seasoning.Whisk the egg whites stiffly and fold them gently into the mixtureto make a loose consistency. Spoon into the prepared dish, scatter thethyme leaves over the top and sprinkle with the reserved Coolea orParmesan.Bake in the preheated oven for 12–15 minutes (or 9–11 minutesfor the individual soufflés) or until the sides and top are nicely puffedup and golden – the centre should still be creamy. Garnish withthyme flowers. Serve immediately with a good green salad.

 

http://cookwithavonmore.ie/recipe/ardsallagh-goats-cheese-and-thyme-leaf-souffle/

    
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