Hold the cheese…..said nobody, ever. When it comes to comforting food that holds off hunger and soothes the soul, it’s gotta include cheese, fact.
Check our favourite cheese recipes that celebrate the gooey, the melty and the fonduey, cheese glorious cheese….
- 2 tbsp Olive oil
- 90g of Clonakilty Blackpudding (cut into 4 x 1cm thick slices)
- Plain flour, for rolling
- 1 x 375g sheet of puff pastry
- 1 x 150g round of brie or camembert
- 3 tbsp apricot jam
- 1 large free-range egg, beaten
- Heat the oil in a pan over medium-high heat.
- Cook the Clonakilty Blackpudding for 3-4 minutes per side, then transfer to a plate and allow to cool.
- Preheat the oven to 200˚C /180˚C fan/gas mark 6 with a rack in the middle position. Line a baking tray with parchment and set aside.
- Dust work surface with flour and roll out the puff pastry.
- Cut a square of pastry 3cm larger than the cheese on all sides and cut a circle approximately the same size as the cheese.
- Slice the round of brie in half horizontally to make two equal rounds. Place one in the middle of the pastry square, cut side up.
- Spread with one tablespoon of the apricot jam and crumble Clonakility Blackpudding over top.
- Add the second circle of brie, cut side down. Spread the top thickly with the remaining jam.
- Place the circle of pastry on top of the cheese and fold up the pastry square to cover the sides.
- Crimp together around the top edge to enclose the brie. Gently press the edges against the brie and neaten up the sides.
- Transfer the wrapped brie to the baking tray.
- Place in the fridge for 10 minutes, or until you’re ready to bake and serve.
- Brush the top and sides of the pastry with the beaten egg and bake for 35-40 minutes until the pastry is deep golden brown.
- Allow to cool for 6-8 minutes, then use the parchment paper to transfer to a serving plate. Serve warm with sliced baguette or crackers.
Halloumi is fantastic grilled on a sizzling barbecue, and this addition of a spiced cherry sauce gives it a real warmth and zesty kick.
- 2 tbsp olive oil, plus a little extra for brushing
- 1 tbsp red wine or balsamic vinegar
- 250 g (9 oz) rocket or soft salad leaves
- 1 large carrot, finely grated or shredded
- A small handful of fresh thyme leaves
- 2 x 250 g packs of halloumi cheese
- 3 plum tomatoes, halved
- 3 garlic cloves, thickly slice
- Salt and freshly ground black pepper
For the pickled cherries:
- 400 g (14 oz) Bonne Maman Cherry Compote
- ½ tbsp. cider vinegar
- 1 small garlic clove, crushed
- 1 large green chilli, deseeded and finely chopped
- First make the pickled cherries: place all the ingredients in a saucepan, bring to the boil, reduce the heat and simmer gently for 10 minutes until blended and thickened. Keep warm if serving hot.
- To make the dressing, whisk the olive oil, vinegar plus some salt and pepper together
- Cut each cheese into 6 slices, making 12 in total. Heat the griddle until hot and brush the cheeses slices and halved tomatoes with a little olive oil. Sprinkle with the garlic.
- Place the tomato halves onto the hot griddle and cook for about 2 minutes until singed. Turn over and cook for another 2-3 minutes.
- Add the halloumi slices to the griddle and cook for about 2-3 minutes on each side until lightly browned. Place 2 slices of halloumi onto each serving plate. Add a tomato half, some grilled garlic and some of the rocket salad. Serve immediately with the pickled cherries.
Plenty of Cheddar and Parmesan give this dish a rich cheesiness. The topping uses more Parmesan and some chopped chives, so there is a lot more flavour to the crunch. Add in a little garlic and Ballymaloe Original Relish and you’ve a unique take on mac and cheese.
- Cooking Time: 40 minutes
- Serves: 6
- Allergens: wheat, dairy, egg
- 400g Macaroni (dried)
- 300ml Whole milk
- 250ml Cream
- 200g White Cheddar (grated)
- 75g Parmesan (finely grated)
- 1 Garlic clove (crushed)
- 100g Ballymaloe Original Relish
- 300g Cooked ham (diced or shredded)
- 100g White breadcrumbs
- 50g Butter (melted)
- 3 Tablespoons chives (finely chopped)
- Sea salt and freshly ground black pepper
- Preheat the oven to 200⁰C (fan 180oC) or Gas Mark 6.
- Bring a large pan of salted water to the boil and cook the pasta for 8/ 10 minutes until al dente (or according to pack instructions). Drain well.
- In the same saucepan add the milk, cream, Cheddar, Parmesan, garlic and salt & pepper to the pasta. Place on a medium heat to bring it to a simmer. Add back in the cooked pasta and stir continuously.
- Allow to simmer slightly for a few minutes to thicken before stirring in the ham. Transfer to a large baking dish or four individual ones.
- Dot your Ballymaloe Original Relish all over and swirl in a little, before setting aside.
- Mix the breadcrumbs, butter, Parmesan and two tablespoons of chives together in a small bowl and scatter them evenly over the top of the pasta.
- Bake for 10-15 minutes until the topping is golden and crunchy. Scatter over the remaining chives and serve straight away with a crisp green salad.
A great vegetarian one-pot recipe. A great quick and easy family meal.
Serves 4. Preparation time: 10 minutes. Cooking time: 20 minutes
- 1 jar of Opies Cocktail Onions, rinsed and drained
- 2 large Aubergines, cut into 3cm slices
- 5 tbsp Olive Oil
- 3 Garlic Cloves, sliced
- 1 tin Chopped Tomatoes
- 100ml White Wine
- 2tsp Dried Oregano
- 1 Mozzarella Ball
- 25g Parmesan Cheese
- 75g Breadcrumbs
- Chopped Herbs to garnish
- Pre-heat the oven to 180°C.
- Take a large frying pan, add 1-2tbsp of the olive oil and cook the aubergines slices in batches over a high heat. Ensure the aubergines get nicely browned for maximum flavour.
- Transfer the aubergines to a snug oven dish, overlapping the slices.
- Add 1tbsp of olive oil to the frying pan and cook the cocktail onions until they start to brown. Add the sliced garlic and cook for 1 minute. Pour in the white wine, tinned tomatoes, dried oregano and season with salt and pepper. Spoon over the aubergines.
- Tear the mozzarella and place over the dish. Then sprinkle over the parmesan and finally scatter over the breadcrumbs.
- Bake for about 20 minutes until the cheese is hot and bubbling. Serve with crusty bread.