- 1 c. all-purpose unbleached flour
- ½ c. white whole wheat flour
- ½ c. oat flour
- 2 tsp. pure cane sugar
- ½ tsp. kosher salt
- 12 tbsp. Kerrygold Unsalted Butter
- 3-4 tbsp. chilled water
- 5 c. butternut squash thinly sliced
- 1 shallot, thinly sliced
- ⅓ c. Skellig Cheese, shredded
- ¼ c. olive oil
- 1 tbsp. fresh sage, roughly chopped
- 1 tsp. fresh thyme
- 1 tsp. kosher salt
Make crust. Combine flours, sugar, and salt. Stir together. (A note on oat flour: you can make at home by adding old fashioned oats to a high-powered blender or food processor.) Add butter into the mixture by the tablespoon. Incorporate by hand, smashing butter between your middle finger and thumb to fully incorporate into the flour. Add water one tablespoon at a time until dough holds together, again, using your hands to incorporate. Cover and place in fridge to chill.
Meanwhile, make filling. Peel and thinly slice butternut squash. Slice shallot as well, and add into a large bowl with the remaining ingredients. Toss to combine.
Assemble. Preheat oven to 400 degrees F. Press tart crust into an 11-inch tart pan being sure to press the crust up along the sides. Use your other thumb to level the top of the crust. Add filling ingredients, making sure to spread evenly. Bake for 40-45 minutes. Serve warm.
This is a variation on the traditional way of cooking potatoes in a cast-iron frying pan over an open fire. Choose firm-fleshed potatoes for this recipe such as Roosters or Maris Piper as they will keep their shape during cooking and don’t break up. Of course this recipe could also be baked in the oven if you’d prefer. They’re delicious on their own with just a salad or try serving simply with grilled fish or a steak.
- 1½lb potatoes
- 2 tbsp (1oz) Kerrygold Salted Butter
- 2 onions, thinly sliced
- 1 cup (4oz) Kerrygold Aged Cheddar, grated
- salt and freshly ground white pepper
Peel the potatoes and slice thinly on a mandoline or with a very sharp knife.
Heat the butter in a heavy-based frying pan that is about 8in (20cm) in diameter and about 2in (5cm) deep. Remove from the heat and cover the bottom with a layer of the potatoes.
Add a layer of onions over the potatoes and another of grated cheese, seasoning generously as you go. Continue these layers, finishing with a layer of potatoes and a sprinkling of cheese.
Cover tightly with tin foil and cook over a very low heat for 45 minutes to 1 hour until potatoes on top are just cooked through when pierced with a sharp knife.
Preheat the grill. Uncover the stoved potatoes and place straight under the grill to cook for 2-3 minutes until golden brown. Serve cut into slices, straight from the pan.
Some things, like love, and occasionally leftovers, are better the second time around. Granted, day-old mashed potatoes and brussel sprouts can be pretty sad on the rebound. But turn them into bubble and squeak, and they become a sum, much more delectable than its parts. A homespun British classic with a long history, bubble and squeak is a versatile dish. More formula than recipe, it traditionally combines potatoes and some member of the brassica family (cabbage, brussel sprouts, etc.) panfried in a bit of fat to form a crisp cake with a creamy middle. (The quirky name, sounding a bit like Cockney slang, comes from the sound the vegetables make sizzling in the pan). While cabbage or sprouts are the go-to greens, anything from string beans to peas are fair game, and parsnips and carrots also find their way into the mash. Bacon, too, may make an appearance – adding a nice bit of smokiness, and delicious fat for frying. Our version sticks close to the classic, with a luscious cap of Kerrygold Aged Cheddar for another layer of flavor and richness. What comes next is up to you. Form it into patties, or fry it into one large cake. Serve it at dinner next to roast chicken or a pansizzled pork chop, slide it next to a salad at midday, or top it with a poached egg and call it brunch. Delicious in any form, bubble and squeak makes yesterday’s veggies easy to love.
- 3 cups cold mashed or boiled and crushed potatoes
- 2 cups cold brussel sprouts, cut in 1/4″ slices
- 1/2 cup onion, finely chopped
- 4-6 tablespoons Kerrygold Salted Butter
- 1 cup (or more) Kerrygold Aged Cheddar Cheese, grated
- Salt, pepper to taste
Combine the potatoes and brussel sprouts in a bowl. Set aside.
Melt 1 tablespoon butter in a medium-sized, heavy, non-stick skillet.
Saute the onion in butter until translucent.
Add 2 tablespoons of butter to pan, add potatoes and sprouts, mix thoroughly with onions, season with salt and pepper.
Press mixture down well to make a large pancake.
Let brown, undisturbed, for 6-10 minutes.
Once the bottom is browned, turn “cake” to brown other side.* When turning the cake, add another two tablespoons butter to the pan.
Once second side is browned, top with grated cheese, run under the broiler just until cheese is melted.
Serve in wedges straight from the pan.
[*Note: An easy way to turn the cake is to thoroughly loosen it around the edges and bottom with a spatula, set a plate over the skillet, hold the plate on the skillet and flip, turning the cake onto the plate. Return the pan to the heat, add the butter and slide the cake into the pan, browned side up.]
This recipe can also be made in individual patties. Simply form the patties with wet hands and brown as you would the cake.