"Three countries claim to have the finest blue cheese: from France, Roquefort, from Italy Gorgonzola, and from England, Stilton, all great cheeses indeed, although I would say that Cashel Blue from Ireland is another great blue.'' Delia Smith 'How to Cook 2' 1999
There are many ways in which Cashel Blue and Crozier Blue can be used: Salad dressings can be made from a blend of Cashel or Crozier Blue, yoghurt and mayonnaise; a little Cashel or Crozier Blue is excellent when grilled on top of steak, crumbled into salads, or used for stuffing button mushrooms and celery sticks.
Over the years Jane has collected a selection of recipes for blue cheese, Cashel Blue can be substituted with Crozier Blue in any of the following recipes. The variety is endless and we hope you enjoy some of these ideas.
* Enough mashed potato to line a 23cm/9" pie dish to approx. 1/¼" thickness
* 185-250g / 6-8oz Broccoli
* 185g / 6oz Cashel Blue (rind removed)
* 2 tablespoons single cream
* 3 eggs, beaten
* 2 tablespoons chopped parsley
* Salt and pepper to taste.
Set the oven to heat at 190ºC/375ºF/Gas5.
Grease pie dish and line with mashed potato.
Cook broccoli in boiling water for 5-6 mins. Drain, rinse in cold water, chop roughly and set aside.
Break cheese into pieces and place in a bowl of barely simmering water. Heat gently until melted. Remove from heat. Beat together cream and eggs, then blend into melted cheese. Stir in parsley and season lightly with salt and pepper. Place broccoli on potato base, pour over cheese mixture and cook for 30-40 minutes or until lightly browned and set. Serve warm, with a salad.
* Butter for greasing
* 2oz/50g butter for soufflé
* 5 tablespoons plain four
* ¾ pint/ l milk
* salt and ground black pepper
* to taste
* 4oz/100g Cashel Blue with
* rind removed, crumbled or mashed
* 4 egg yolks
* 5 egg whites
* 3oz/75g button mushrooms
Set the oven to 190ºC/375ºF/Gas Mark 5. Brush a little butter over the inside of a 1 litre/1 pint soufflé dish. Melt the 2oz/50g butter in a medium sized pan. Add the flour and stir over low heat for 2 minutes. Still stirring constantly, add the milk gradually, and cook for another 2 minutes. The sauce will be very thick and should leave the sides of the pan cleanly. Turn sauce into a bowl. Beat in a little seasoning and the cheese, making sure that any lumps of cheese are beaten out. Then beat in the egg yolks, one at a time, until fully blended.
In a separate bowl, whisk the egg whites until firm. Stir one spoonful into the soufflé base mixture, then fold in the rest. Pour half the mixture gently into the prepared dish. Sprinkle with the mushrooms, then cover gently with the remaining soufflé mixture. Bake the soufflé for 36 minutes until it is well risen and browned. Serve immediately with a tossed green salad.
* ½ hard white or red cabbage
* 4 parsley sprigs
* 225g/8oz crisp apples
* 100g/4oz small carrots
* ½ teaspoon of fresh thyme
* salt and black pepper to taste
* pinch of curry powder
* 225g/ 8ozCashel Blue
* 62ml/2½ fl.oz. yoghurt
* 65ml/2½ fl.oz. mayonnaise
Shred the cabbage very finely.
Soak it in cold water for 2 hours or longer, changing the water 3 or 4 times. Drain and dry it well.
Finely chop the parsley leaves. Peel and core the apples, and top and tail the carrots. Grate, not too finely, the apples and carrots.
Combine the parsley apples and carrots with the cabbage .
Add thyme leaves, seasoning and curry powder. Mix well.
Cut the cheese with rind removed into small cubes and fold them into the salad. Combine the sour cream yoghurt and mayonnaise and pour it over.
Toss salad shortly before serving.
This is an ideal desert recipe for using up the forlorn remnants of Cashel Blue
* 12oz/350g made weight puff pastry
* flour for dusting
* 8oz/250g Cashel Blue, crumbled
* 1lb/500g cooking apples, peeled, cored and chopped
* 4oz/100g brown breadcrumbs
* 2oz/50g chopped walnuts
* beaten egg to glaze
Set the oven to 200ºC/400ºF/gas mark 6.
Roll out the pastry as thinly as possible, on a lightly floured surface, to a rectangle measuring 50x40cm/20x16in.
Mix together the Cashel Blue, apples, breadcrumbs and walnuts. Spread the mixture over the pastry, leaving a border of about 2.5cm/1in. Carefully roll up the pastry, tucking in the edges, to form a neat roll.
Place the roll on a dampened baking sheet, brush with beaten egg and bake it for about 30 minutes, until lightly browned. Remove the baking sheet from the oven and place the strudel on serving dish. Serve hot or warm with cream.
* 75g./3oz. ripe Cashel Blue Cheese
* One head of celery
* 100g./4oz. butter
* l / 4 pints clear chicken stock
* 150ml./¼ pint of cream
* 100g. /4 oz flour
All ingredients are approximate and "to taste"
Gently sweat finely chopped celery, until softened, add flour, chicken stock and cream. Bring to the boil for 10 minutes and add Cashel Blue cheese and seasoning. Serve immediately.
Pan fried croutons and finely chopped parsley may be added before serving.
(Recipe from Kilcoran Lodge Hotel Restaurant, Cahir, Co.Tipperary.)
* 100g/4oz Cashel Blue Cheese
* 4 chicken breasts
* Flour seasoned with garlic salt
* 1 egg and a little milk for an egg wash
* Fresh breadcrumbs
* For Gaelic Sauce:
* Olive oil
* 175g/6oz mushrooms
* 1 medium onion or 3 shallots
* Whiskey to taste
* 4 tablespoons of cream
Roll Cashel Blue into cylinder shapes, dividing equally into pocket for each chicken breast. Place chicken in seasoned flour with a little garlic salt added, dip in egg wash, coat with fresh breadcrumbs. Heat oil, brown chicken, place in medium oven for 10 minutes.
Gaelic sauce: Lightly sauté the finely chopped onions or shallots in a little olive oil, add mushrooms and Irish whiskey to taste. Remove from heat, add cream. Place chicken breasts onto Gaelic sauce base and garnish with watercress.
(Recipe from Bailey's of Cashel)