Tag: Farmhouse cheese

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St Patrick’s Potatoes @Bordbia #foodaware

st-patricks-potatoes

 These are very rich so a little go a long way. And the trick to this dish is to cook them very slowly, so that the cream doesn’t curdle.

Serves 6-8

Ingredients

  • 1kg medium-sized potatoes
  • 1 large garlic clove, finely chopped
  • 100g well-flavoured farmhouse cheese
  • Salt and freshly ground black pepper
  • 300ml milk
  • 300ml double cream

To Cook

Preheat the oven to Gas Mark 1, 140ºC (275ºF).  Peel the potatoes and cut them into thin slices. Overlap one-third of the slices over the base of a buttered 2.¼ litre shallow ovenproof dish and sprinkle with half the chopped garlic, one-third of the grated cheese and some salt and pepper. Repeat the layers once more, then finish with a final layer of neatly overlapped potatoes.

Warm the milk and cream together in a pan with a little more seasoning to taste. Pour over the potatoes and sprinkle with the remaining cheese.

Bake for approximately 1½ hours until the potatoes are tender when pierced with the tip of a knife. Cover very loosely with a sheet of foil part-way through cooking after the top has become nicely golden.

http://www.bordbia.ie/consumer/recipes/stpatricksday/pages/stpatrickspotatoes.aspx

Posted on

St Patrick’s Potatoes

st-patricks-potatoes

 These are very rich so a little go a long way. And the trick to this dish is to cook them very slowly, so that the cream doesn’t curdle.

Serves 6-8

Ingredients

  • 1kg medium-sized potatoes
  • 1 large garlic clove, finely chopped
  • 100g well-flavoured farmhouse cheese
  • Salt and freshly ground black pepper
  • 300ml milk
  • 300ml double cream

To Cook

Preheat the oven to Gas Mark 1, 140ºC (275ºF).  Peel the potatoes and cut them into thin slices. Overlap one-third of the slices over the base of a buttered 2.¼ litre shallow ovenproof dish and sprinkle with half the chopped garlic, one-third of the grated cheese and some salt and pepper. Repeat the layers once more, then finish with a final layer of neatly overlapped potatoes.

Warm the milk and cream together in a pan with a little more seasoning to taste. Pour over the potatoes and sprinkle with the remaining cheese.

Bake for approximately 1½ hours until the potatoes are tender when pierced with the tip of a knife. Cover very loosely with a sheet of foil part-way through cooking after the top has become nicely golden.

http://www.bordbia.ie/consumer/recipes/stpatricksday/pages/stpatrickspotatoes.aspx

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Irish Farmhouse Cheese and Oat Soda Bread

irish-farmhouse-cheese-and-oat-soda-bread2

 Serves 1 Loaf

Ingredients

  • 275g plain flour, plus extra for kneading
  • 1 teasp. salt
  • 1 rounded teasp. bicarbonate of soda
  • 250g stoneground wholemeal flour
  • 25g porridge oats, plus extra for sprinkling
  • 125g Farmhouse cheese, coarsely grated
  • Approximately 500ml buttermilk

To Cook

Preheat the oven to Gas Mark 8, 230ºC (450ºF). Sift the plain flour, salt and bicarbonate of soda into a large mixing bowl and stir in the wholemeal flour, 25g of the oats and 75g of the grated cheese. Make a well in the centre, add 450ml of the buttermilk and mix together to make a soft but not too sticky dough. Add a little more buttermilk or milk if the mixture seems a little dry.

Turn the mixture out onto a lightly floured surface and knead very lightly and briefly into a round. Flip the dough over and gently flatten it into a disc about 4cm thick.

Lightly dust a baking sheet with flour and place the dough on it and sprinkle over the remaining cheese and a few more oats. Then using a large, sharp knife, cut a large cross into the top of the loaf, almost all the way through the dough.

Bake the loaf on the middle shelf of the oven for 15 minutes. Then lower the oven temperature to Gas Mark 6, 200ºC (400ºF).and bake for a further 20-25 minutes, until it sounds hollow when you tap the base. Leave to cool before serving.

http://www.bordbia.ie/consumer/recipes