Tuesday, 16 December 2014

Farm house cheese and a trip to RTE Cork studios

In conjunction with Bord Bia I popped along to RTE studios to cook on the Today show with Dáithí Ó Sé and Maura Derrane, the theme was farmhouse cheese as Bord bia are running a campaign to make people more aware of  such cheeses and promoting the stories behind them for more info www.discoverfarmhousecheese.ie
I choose my home town cheese Carrigaline with Dillisk and Cooleeny camambert to go in to my dish of Ballyhoura mushroom pots a quick easy dish to do to see how I do it skip ahead to 43 minutes 

And here is the recipie 
Ballyhoura mushroom pots with carrigaline farm house Dillisk cheese & cooleeny Camembert with toasted soda bread 

Serve 4 
300g mixed Ballyhoura mushrooms (shiitake & king oyster ) chopped 
1 clove garlic minced 
100ml white wine 
250 ml cream 
20g grated Carrigaline  Dillisk cheese 
100g cooleeny Camembert sliced 
Rapseed oil 
Preheat oven to 180c 
 warm a frying pan once hot add a drop of rapseed oil add the mushrooms and minced garlic sitting for 2-3 minutes add the white wine on a high heat and reduce then add the cream and lastly add the grated carrigaline cheese. 
Divide your mix between four ramekins and place a slice of cooleeny Camembert on top bake in the oven for 6-8 minutes and serve with toasted breads 
Cheeses freeze well so if you have to much portion them down cling film and freeze them also soft cheese like cooleeny when frozen you can shave of shavings into salads 

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