Recipes

Knockanore Farmhouse Cheese

At Knockanore Farmhouse Cheese we pride ourselves on producing one of the finest ranges of cheese in Ireland. We know that you and your family with thoroughly enjoy the full flavour and taste that Knockanore guarantees. We have pulled together some mouth watering recipes for you to try using our infamous cheeses, have some fun cooking!

Knockanore Fondue

½ small onion
300ml x dry cider
1 x tsp. lemon juice
450g x Knockanore Cheddar ( grated)
1x tbsp cornflour
2 x tbsp dry sherry
Pinch mustard powder
1 x tsp chopped fresh sage
Fresh ground black pepper

Method

1. Rub the inside of the fondue pot with the cut side of the onion.
2. Place the cider & lemon juice in the pot and heat gently on top of the stove until bubbling. Gradually stir in the grated cheese and heat gently, stirring until completely melted.
3. In a small bowl blend together the cornflour and sherry. Add the mustard and stir into the cheese mixture.
4. Continue to cook, gently stirring until thick and smooth. Stir in the sage and season with black pepper. Transfer the fondue pot to a lighted burner.
5. Dip crusty farmhouse bread, apple and celery on forks into the fondue.

Knockanore Smoked Cheese & Tuna Toasty

200g x canned tuna, drained
4 x spring onions, chopped
4 x tbsp mayonnaise
1tsp Dijon mustard
Freshly ground black pepper
1 x small ciabatta loaf, halved horizontally
50g Knockanore Smoked, grated
1 x tomato, sliced

Method

1. Preheat the grill to high. In a bowl mix together the tuna, onions, mayonnaise, mustard & black pepper.
2. Toast the bread, cut side up until lightly browned. Spread the tuna mixture on top then scatter the smoked cheese over the top. Lay the tomato slices on top of the cheese.
3. Grill until bubbling and golden.

Turnip, Knockanore Cheddar & Blackpepper Butter

675g turnip, cut into small cubes
2 x tbsp Olive Oil
4 x tbsp milk
100g Knockanore Cheddar, grated
65g unsalted butter
1 x tsp cracked black pepper

Method

1. Cook the turnip in boiling water until tender, then drain well.
2. Puree in a blender with the oil and milk until smooth.
3. Transfer to a clean pan and heat through, then beat in the cheddar and 15g of the butter.
4. Transfer to a warmed serving dish
5. Melt the remaining butter with the cracked black pepper, pour it over the puree and serve straight away.

Irish Farmhouse Fish Pie

Serves Four
700g/1Ib 9oz cod or haddock
850ml/1.5pt milk
1 small onion peeled
60g/2.25oz butter
60g/2.25oz flour
60g/2.25oz Knockanore Farmhouse Cheese
3 small ripe tomatoes, skinned and chopped
2 hard boiled eggs, shelled and chopped
2 tbsp parsley, finely chopped
Salt and freshly ground black pepper

Potato topping
700g/1Ib 9oz potatoes, peeled weight
60g/2.25oz butter
60 ml/4tbsp cream
Salt and freshly ground pepper

Remove the bones from the fish. Place the fish, onion and milk together in a saucepan and bring gently to boil over a low heat. Simmer for 2-3 minutes, then remove the pan from the heat and allow to cool. Strain off the milk from the fish through a sieve or colander and keep it for the sauce. Flake the fish, removing any skin and bone. Remove the onion. Melt the butter in a saucepan and stir in the flour. Let it cook for 2-3 minutes, the pour in the strained off milk gradually, stirring well until the sauce comes to simmering point. Add the cheese and cook for one minute, stirring continuously, until melted. Remove the pan from the heat and add the fish, chopped tomatoes, hard boiled egg, parsley, a pinch of salt and some freshly ground pepper. Put the mixture into a pie dish. Meanwhile, cut the potatoes in chunks and boil until tender. Drain in a colander, return to pan and mash well. Mash in butter and cream and season with salt and pepper to taste. Cover the fish mixture with the mashed potatoes. Bake in a preheated oven 180c/350f/gas mark 4 for 25 minutes until cooked through and browned.

Knockanore Cheese, Leek and Smoked Ham Bake.

Serves Four
4 medium leeks, trimmed and washed
4 large slices of smoked ham
85g/3oz butter
55g/2oz plain flour
600ml/1pt milk
115g/4oz Knockanore Cheese, finely grated
A little extra grated cheese for the topping
5ml/1tsp Strong Irish Mustard
2 tbsp chopped parsley

Lightly poach the leeks until tender. Remove the leeks from the pan, reserve the liquid. Cut each leek and each slice of ham into two pieces. Wrap each piece of leek with ham and place in an oven proof dish. Meanwhile make the cheese sauce. Melt the butter in a small saucepan, stir in the flour and cook for two minutes. Gradually add the milk, stirring continuously, add 100ml/3.5fl oz of the reserved leek liquid. Cook for a further 5 minutes, then add the cheese, the mustard and half the parsley, stir and remove from heat. Spoon the sauce over the leeks and ham and sprinkle with a little extra grated cheese. Cook at 200c/400f/gas mark 6 for 15 minutes. Serve with a sprinkling of chopped parsley.
Beef Stew with Guinness.

Knockanore Cheese and Mustard Dumplings.

Serves Four
900g/2Ib good stewing steak, cut in bite size pieces
45 ml/3 tbsp oil
3 medium-sized onions, finely sliced
2 cloves of garlic, crushed
12.5g/0.5oz dark brown sugar
25g/1oz plain flour
450ml/16fl oz Guinness
425ml/.075pt beef stock
5 ml/1 tsp white wine vinegar
4 bay leaves
1 tbsp mixed herbs
Salt and freshly ground pepper

Dumplings
225g/80z self-raising flour
115g/4 oz shredded suet
25g/1oz Knockanore Cheddar
5ml/1tsp Strong Irish mustard
pinch of salt
Freshly ground black pepper

Set aside a large casserole dish. Heat the oil in a heavy-based frying pan and fry the pieces of meat a few at a time, until browned, then remove with a slotted spoon and place in the casserole. Slowly fry the onions in the remaining oil until they begin to brown. Add the garlic and sugar, stir well and cook for a further 2-3 minutes. Be careful not to burn the onions. Stir in the flour and cook for 2 minutes, stirring occasionally. Gradually pour in the Guinness and stock, stirring continuously and bring to the boil. Pour over the meat in the casserole and add the vinegar, bay leaves, mixed herbs and salt and pepper. Heat the casserole on the hob until it begins to bubble, then cover and place in the oven preheated to 150c/300f/gas mark 2 for 3 hours. To make the dumplings, mix the flour, suet, grated cheese, mustard, salt and pepper together, then add 60ml/4 tbsp water to bind to a stiff dough. Shape the dough into 8 similar balls. Add to the stew after 2.25 hours, gently pushing the balls of dough down into the liquid and cook for a further 45 minutes.

More Information

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