Recipes
Gubbeen Farmhouse Products
O'Connell's Warm Salad of Fingal Ferguson's Gubbeen Bacon
350g (12oz) streaky Gubbeen bacon, cut into lardons
6 handfuls of mixed greens
50g (2oz) Gubbeen cheese, diced.
Dressing
3 tablesp. sunflower oil
3 tablesp. olive oil
1 generous teasp. Lakeshore grain mustard
2 tablesp. cider vinegar
Salt, pepper and sugar.
Heat a frying pan and add a little olive oil. When it is smoking add the lardoons of bacon and fry until evenly golden and crisp. While the bacon is cooking toss the leaves in the dressing and divide between six hot plates. The salad leaves should be just glistening with the dressing. Sprinkle the cubes of cheeses around the salad and finally the hot lardoons of bacon, straight form the pan. Serve immediately.
Baked Cheese with Winter Herbs
1 pound wheel of Gubbeen.
1 tablesp. Chopped mixed fresh herbs, such as thyme and rosemary
2 cloves of garlic
Pepper
Crusty loaf of bread.
Preheat the oven to 165ºC (350ºF). cut the cheese in half horizontally to make 2 rounds. Sprinkle the herbs, garlic and black pepper on the bottom half of the cheese. Replace the top disc of cheese and place the wheel on a large piece of aluminium foil. Wrap the foil around the cheese, forming a chimney hole on top with the excess foil. The chimney will let out the moisture while the cheese bakes. Lace the cheese on a baking sheet and bake for 20 mins, or until the cheese is soft and runny.
Spread on slices of chunky bread while the cheese is still warm.
Yum, Yum, Pigs Bum Soup.
Giana says that the delightful name for this soup comes from the childrens skipping song that goes yum, yum, pigs bum, cabbage and potataaaaaas!. It requirea almost no preparation and not much cooking time. The flavour comes from crisped bacon, and the potatoes are roughly puréed to give the soup a thick, hearty texture.
12 oz dark green kale.
6 cups water
Salt, pepper
1 Ib russet potatoes cut into ½ dice
¼ cup extra virgin olive oil.
4 oz Gubbeen smoked bacon, cut into ¼ crosswise slices
Cut away the large ribs on the kale leaves, roll tightly into cigars and, using a sharp knife, cut them into shreds. Set aside.
In a medium saucepan, bring water to boil and add salt. Add the potatoes and cook until soft and beginning to fall apart, about 8-10 mins. Using a potato masher, smash them into purée. Adjust the heat so that the soup simmers gently. Add the cabbage, olive oil and salt and pepper keeping in mind that the bacon may be salty. Simmer until the cabbage is tender,. 8-10mins.
Meanwhile, cook the bacon in a sauté pan or skillet over heat until crisp and golden brown. Drain the fat and set the meat aside.
Ladle the soup into warmed bowls. Divide the bacon amongst them.
More Information
Carrigaline Farmhouse Cheese
Carrigaline Thatched Pork Chop
Carrigaline Stuffed White Fish
Bacon Potatoes & Carrigaline Cheese
Penne Chicken with Carrigaline Smoked Cheese
Cashel Irish Blue Farmhouse Cheese
Potato and Cheese Pie
Cabbage Salad with Blue Cheese
Cheese and Apple Strudel
Cashel Blue and Celery Soup
Chicken Cashel Blue
Durrus Farmhouse Cheese
Gubben Farmhouse Products
O'Connell's Warm Salad of Fingal Ferguson's Gubbeen Bacon
Baked Cheese with Winter Herbs
Yum, Yum, Pigs Bum Soup.
Knockanore Farmhouse Cheese
Irish Farmhouse Fish Pie
Knockanore Cheese, Leek and Smoked Ham Bake.
Knockanore Cheese and Mustard Dumplings.
Lavistown
Cheesy Leek Pie
Red Cabbage with Lavistown Sausages
Milleens Cheese
Milleens with Pasta
Mashed Potatoes with Milleens Chunks
Milleens Dreams
Mount Callan
Mount Callan Cheese and Leek Souffle
Mount Callan with Shaved apple, pear and traditional oatmeal biscuits
CAIS Members
Carrigaline Farmhouse Cheese
Cashel Irish Blue Farmhouse Cheese
Cooleeney Farmhouse Cheese
Durrus Farmhouse Cheese
Gubbeen Farmhouse Products
Knockanore Farmhouse Cheese
Milleens Cheese
Mount Callan