Recipes - June 2011

Sauté beef with red onion, blue cheese, wilted spinach, grilled field mushroom

Serves 4

  • 400g fillet tail/aged rump/sirloin lightly batted out and sliced
  • 1 Medium Onion - Sliced
  • 1 Tblsp Red Onion Marmalade
  • 100g Irish Blue cheese (Goats cheese also works here)
  • 4 large flat mushrooms
  • 2 generous handfuls baby spinach / chard
  • Knob butter

 

  1. In a hot pan lightly sauté beef and onion for about 2 minutes, then stir in the onion marmalade.
  2. Lightly grill the mushrooms, closed side up, under a hot grill until it begins to soften (Approx 1 min).
  3. Spoon beef and onion mix into the grilled mushrooms, crumble blue cheese on top of beef and put under a hot grill for a further 1 – 2 mins until soft.
  4. Wilt spinach in a pan (use the same pan as for onion an beef) with a little butter (10 - 30 seconds) season. Place on top of the mushrooms and beef and serve.

 

 

Black Pudding Starter

Serves 2
  • 200g Pudding (we used Jack McCarthy’s Pudding – which was served to Queen Elizabeth on her recent visit to Dublin)
  • 2 x Apples (cored and sliced roughly)
  • 150ml Cream
  • 50ml Whiskey or brandy

  1. In a hot Pan, sear the black pudding slices and ensure the pudding is warmed through.
  2. Set aside on a serving plate to rest.
  3. Meanwhile in the same pan, fry the apples on a high heat until slightly browned on the outside (approx 2 mins).
  4. Place the apples over the pudding and again in the same pan, add the cream and the whisky.
  5. Reduce over a medium heat until thickened a little – pour over the pudding and apples and serve.
  

Strawberry Cheesecake

Serves 6 - 8

  • Biscuit Base
  • 230g Biscuits (we used Cookies of Character Choc Chip & Hazelnut from Dunmanway)
  • 100g Butter
  1. Put the biscuits in a zip loc bag and the crush with a rolling pin.
  2. Melt the butter over a gentle heat.
  3. Transfer the Biscuit crumb to a mixing bowl and blend with the melted butter.
  4. Press the mixture in to the bottom of a 9” ringform tin, and put in the fridge for a minimum of 30 mins.


For the cheese mix:

  • 300g Cream Cheese
  • 300g Quark
  • 180ml Cream
  • Punnet Strawberries (stalks removed and mashed)
  • Tablespoon Caster Sugar
  • 14g Sachet Gelatine
  • 50ml Hot water
  1. Blend the gelatine and water.
  2. Blend all other ingredients with an electric whisk thoroughly (approx 2 mins max).
  3. Then stir  in the gelatine.
  4. Pour the mixture over the chilled biscuit base and smooth with a spatula.


Strawberry Coulis (to blend through – optional)

  • Punnet Strawberries
  • Heaped Tablespoon Caster Sugar
  1. Remove stalks and mash the strawberries, blend with sugar, and simmer, stirring regularly for 5 – 10 mins.
  2. This can then be forked / swirled through the cheesecake mix to create ripples.
  3. Decorate the top of the cheese cake with Strawberries and whipped cream or cream cheese.