Durrus Tartiflette Serves 4 Ingredients - 1kg potatoes,
- 1 large onion, peeled and diced
- 2 thick rashers of smoked streaky bacon, diced 1.5”
- Rapeseed oil
- ½ glass white wine.
- 1 garlic clove, peeled and cut in half
- Sea salt and freshly ground black pepper
- 350g Durrus cheese, wipe the rind with a damp cloth, and dice the cheese.
Directions Preheat the oven to 200°C/400°F/gas mark 5. Peel and dice the potatoes into ½ inch pieces. Boil for 3-5 mins. Drain. In a large heavy pan heat a good splash of rapeseed oil. Fry the potatoes lightly Add the diced bacon and onion. Cook until the bacon has begun to crisp. Add the white wine, stir and then add the cubed cheese Remove the pan from the heat. Choose an ovenproof earthenware dish and rub it well with the halves of garlic and some rapeseed oil. Empty the contents of the pan into the dish and bake for 20 – 30 minutes, until the cheese has melted and begun to crisp. You can also add some thick spinach, chard or asparagus along with the cheese. Durrus Farmhouse Cheese Website
Cheese sauce Ingredients - 1 medium onion - diced
- 1/2 pint (300 ml) of milk. You can replace 1/3rd of the milk with white wine.
- 40g of plain flour
- 40g of butter
- 85g of grated / crumbled cheese
- You can use a single hard cheese such as Coolea or Glebe Brethan. Or mix a couple of cheeses including perhaps a blue such as Cashel blue.
- Pinch of cayenne pepper
- Splash of Worcester sauce
- Handful of chopped parley
Directions 1. Melt the butter over a gentle heat in a medium sized saucepan. 2. Slowly sweat the chopped onion until soft 3. Off the heat add the flour and mix together to form a smooth paste and then cook for 1 or 2 minutes. 4. Very slowly, add the milk, a little at a time, whilst continuously whisking or stirring with a wooden spoon. Add the Worcester sauce. 5. Continue to cook over a medium heat until the sauce starts to thicken and then reduce the heat and simmer for about 5 minutes. Do not allow the sauce to boil. 6. Add the cheese(s) and stir until the cheese melts. 7. Add the cayenne pepper and parsley, cook gently for a few more minutes. 8. Stir well and then serve. This sauce can be used in many dishes, such as pasta bake or chicken.
Blue Cheese salad Ingredients - 200g mixed lettuce
- 150g Crozier blue cheese, crumbled at room temperature.
- Handful of roughly chopped hazelnuts. You could use a variety of nuts
- 1 tablespoon balsamic vinegar
- 2 tablespoons lemon rapeseed oil, or you could use lemon juice and oil
Directions - In a medium bowl, toss together the mixed lettuce, cheese and hazelnuts. Set aside.
- In a small bowl, whisk together the balsamic vinegar and oil. Pour over the salad mixture and toss well.
Serve alone as a starter or as light supper with crusty bread. |