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Posts Tagged ‘Blue cheese’

We’ve just had another rather busy week here in Redwood with more family visitors.  On Wednesday night last we had an extra seven guests for dinner!

It was time for some quick thinking….  main course was fine… I trotted out a couple of my quick and easy sausage recipes…. both went down a treat by the way.

I had no time to go baking, or conjure up a dessert, so I opted for a starter.  This particular starter has had a couple of different permutations in the past few weeks, as we’ve had tons of pears, but we’ve decided this is our favourite combination.

It is so so so very nice we might even have it again this evening.

Pear and Blue Cheese

Pear and Blue Cheese

Recipe (for 2)

  • 2 pears – peeled and sliced
  • 1 or 2 oz. of Gorgonzola cheese
  • A couple of walnuts chopped/broken into pieces
  • A drizzle of Balsamic vinegar.

Arrange first three ingredients on plate, and at last minute, just before serving, drizzle on your Balsamic vinegar.

Variations:

  1. Omit the walnuts and sprinkle with fresh thyme leaves instead.
  2. Subsitute goat’s cheese for the Gorgonzola – with this combination I lightly grilled the cheese (partially, as it was too cold, straight from the fridge).

Let us know if you try any of the combinations…. or even invent your own!

PS:  sorry the photograph isn’t great…. we’re back to winter indoor lighting 😦

Enjoy 🙂

 

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We love root vegetables in this house – carrots, parsnips, turnips are all popular but by far the top scoring is Celeriac.

I’ve tried to grow it without success.  One year I got beautiful foliage but no root…. this year it did not take at all.  The only consolation I have is that I was talking to Kieran, the head gardener at An Gairdin and he has given up trying to grow it!

So it should be cherished really – congratulations to those who can grow it.

This is a recipe from my first ever cookery course.  It was a weekend course given by Otto Kuntz in Dunworley Cottage right on the coast in West Cork.  I loved that course, and still treasure the memories of that weekend.

This celeriac and cheese dish makes an absolutely delicious starter, but I guess you could also serve it as a side dish with some turkey or ham!

Celeriac with Cheese Sauce

Celeriac with Cheese Sauce

Ingredients:

  • One head of celeriac
  • 1 egg, beaten
  • Breadcrumbs
  • 1 tbsp olive oil
  • 60 ml Cream
  • 100 g Blue cheese is best, but any cream cheese could be used.

Method:

Peel and cut your celeriac in to about 1/2 inch chunks.  Cook in boiling water for about 10 minutes, until just soft.  You can do this part ahead of time.

When you are almost ready to serve…. Heat your olive oil in a frying pan, dip each piece of celeriac firstly in the beaten egg, then in the breadcrumbs and gently fry turning over until each piece is nice and golden.  Keep the pieces warm in the bottom of the oven, or on a warming plate.

To make the sauce, gently heat your cream and crumble in your cheese of choice. Just gently heat the sauce until all the cheese has melted.

Arrange your cubes of celeriac on the plate and pour over the sauce.

Enjoy!

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