Gubbeen cheese is a surface ripened, semi-soft cheese with a delicate pink and white rind that is developed in their curing rooms by daily washing and a lot of skilled care. The flavors are creamy with lots of mushroom and nutty aftertastes.
Darú is a beautifully balanced handcrafted farmstead cheese with a natural rind and long finish. It is a semi-hard cheese made with pasteurized cow’s milk.
Carrigaline Garlic & Herb 6 / 4lb
The cheese is semi-soft with a delicate flavor, becoming piquant with age. This cheese has been delicately flavored with Garlic & Herbs for that little extra flavor, it is best eaten at 12 weeks or older.
Barry’s Green Blend is particularly high in antioxidants so is great for general health and wellbeing.
Batchelors is made in Dublin and has been since 1935. It is home to Ireland’s finest and most loved baked beans and peas. Traditionally baked Irish peas and beans, Batchelors canned foods range are a healthy choice. They are a good source of protein and fiber and are low in fat, saturated fats and sugar. They are all gluten free and are suitable for anyone following a vegetarian diet.
Barry’s Gold blend has a uniquely refreshing taste and a bright, golden colour.
Ingredients
3/4 cup sugar
1/3 cup ground almonds
2 tablespoons flour
3 eggs
4 yolks
2 tablespoons milk
3/4 cup cream
3 apples (peeled and diced)
1 teaspoon cinnamon
1 cup raisins
1 teaspoon of vanilla pod or essence
1 tablespoon brown sugar
Juice of ½ orange
2 tablespoons icing sugar
Method
In a bowl add sugar, ground almonds, flour and eggs. Whisk and add milk and cream till smooth.
Mix apple, cinnamon, raisins, vanilla, brown sugar and orange juice
.
Butter 4 small oven bread dishes, spoon the apple mixture into each. Add the batter mixture.
Place on tray and bake in oven at 350ºF for 30 / 40 minutes. Remove from oven.
Serve lukewarm with a little icing sugar drizzled over with warm creamy Gem Pack Traditional Irish Custard on the side.
Traditional Irish custard is a perfect topping for Apple Pie, Apple Crumble or Sherry Trifle.
Ingredients
1 x 10.5oz Callaghan Irish Meats black pudding
1 x skinned boneless chicken breast
6 x rashers of Callaghan Irish Meats streaky bacon
3.1oz Cashel Blue cheese
1/4 stick clarified butter
1 x shallot (peeled and sliced)
1 sprig thyme (chopped)
1 tablespoon olive oil
Pinch Salt and freshly ground pepper
1/4 cup stock syrup
1/2 cup cider
1 x 1/2 juiced lemon
1x teaspoon vegetable oil
3/4 cup Guinness
3/4 cup jus
Method
Remove the skin from the black pudding and crumble the pudding into a bowl. Blend the chicken breast in a food processor until it is pureed. Heat the butter in a saucepan and gently cook the shallot with the thyme for 3-4 minutes. Allow to cool. Combine the black pudding, pureed chicken and cooked shallot mixture in a bowl and season with salt and pepper. Form the mixture into a sausage shape 2 inches in diameter and roll the sausage in cling film and then in tinfoil. Place in a pot of simmering water and poach for 45 minutes. Allow to cool.
Cashel Blue cheese and Cider sorbet
Bring the stock syrup to the boil. Remove from the heat, add the lemon juice and allow to cool. Transfer the syrup to an ice-cream maker and churn. Just as the sorbet is at the soft stage, add the blue cheese and cider. Continue churning until the mixture is firm. Transfer it to a bowl and place in the freezer. Alternatively, pour the mixture into a shallow container and freeze to a slush. Whisk well so that the sorbet becomes very light and fine grained. Add the cheese and cider just before it becomes firm.
Crisp Cured Callaghan Irish Meats Bacon
Preheat the oven to 350ºF. Grease an oven tray with the vegetable oil and lay the rashers flat on the tray without overlapping. Grease the underside of another tray and place it on top. Bake for 15-18 minutes until crisp.
Stout Jus
In a heavy-based saucepan simmer the Guinness until it has reduced by half. Add the jus and warm through.
To Serve
Slice the boudin in 1/2 inch pieces and pan fry in the olive oil for 1 minute each side, ensuring that it is heated through. Place on six warm plates. Top each one with a scoop of Cashel Blue cheese and cider sorbet. Arrange the crisp cured Callaghan Irish Meats bacon on the sorbet. Finally, drizzle the stout jus around the plate.