Recipes (Here are some recipe ideas to try with Knockdrinna cheeses)
Knockdrinna Quiche
Developed by Kilgrainey House, Bagnalstown, Co Carlow.
Ingredients
Shortcrust pastry
225g plain flour
Pinch of sea salt
150g unsalted butter, frozen and grated
1 medium egg, separated
Method
Place the flour and salt in a food processor, add the grated butter and process until the mixture resembles fine crumbs. Add the egg yolk and, with the motor running, add just enough cold water to bring the dough together in lumps. Wrap in cling deep tart case.
Filling
400g small spinach leaves, washed
125g cherry tomatoes, halved
200 gms Knockdrinna Snow cut in 1 cm dice
400ml cream
2 medium eggs
1 medium egg yolk
1 tablespoon grated Knockdrinna Gold cheese
1 clove garlic peeled, and crushed with some salt
Method
Pre-heat the oven to 180°C. Blanch the spinach leaves with boiling water and immediately refresh in in sieve and press out as much water as Scatter the leaves, cherry tomatoes and cheese cubes on the base of the prepared tart case.
Combine the cream, egg yolk, grated cheese, garlic and seasoning. Pour the egg mixture over the tart ingredients and bake for about 35 to 45 minutes until golden brown and set in the centre. Allow the tart to stand for 10 minutes before serving.
Portobello Mushrooms with Knockdrinna Goats Cheese
Adapted from a dish served by the Waterside Restaurant in Graiguenamanagh.
Ingredients
4 Portobello Mushrooms
Large Bunch of Fresh Basil
3 cloves of Garlic
2 Tablespoons of Pine Nuts
200 gms Knockdrinna Gold Goats Cheese
3 Tablespoons of Cream
Method
Chop Garlic and Saute Lightly in Sunflower Oil, Add chopped pine nuts, and chopped basil and cook for 2 minutes over a gentle heat.
Cut stalks from mushrooms.
Stuff the mushrooms with this mixture.
Grate the Knockdrinna Gold and mix with cream.
Top the mushrooms with the cheese mixture.
Cover loosely with foil and bake in a moderate oven for 20 minutes.
Remove the foil for the last five minutes.
Risotto with Leeks And Knockdrinna Gold Goats Cheese
Adapted from a dish served by the Waterside Restaurant in Graiguenamanagh.
Ingredients
1 large leek
1400 mls of either vegetable or chicken stock
2 cloves of garlic chopped
320gms Risotto Rice
120 mls of white wine
120gms of Knockdrinna Gold Goats Cheese grated
1 table spoon Olive Oil
1 table Spoon Butter
Method
Cut leek lengthways and wash. Chop the green parts about I cm thick. Chop the white parts much finer. Sauté the greens in a little oil and a ladle of stock and simmer
until soft. Leave aside.
Heat oil and butter. Add the whites of leek and chopped garlic and cook for 1 minute. Add the rice and cook gently for 10 minutes stirring often. Pour in the wine and bring to boil quickly and simmer until all the wine is absorbed. Add another ladle of stock and simmer until it is absorbed and so on until all the stock is absorbed and the rice is fully cooked through. If its becomes sticky and all the stock has been used add some water until the consistency is nice and creamy. Add the green leeks and grated cheese and stir.
Knockdrinna Sheep's Cheese Tart
Adapted from a dish served by the Fleva Restaurant in Kilkenny.
Ingredients - Pastry Base
300g Plain Flour
150g Soft Butter
Salt/pepper
1 large organic egg
Drop of water to bind
Ingredients - Filling
100ml cream
100ml milk
3 organic eggs
200g grated Knockdrinna Sheep's Cheese
50g chopped chives
Method
Softly rub butter & flour together to form a light bread crumb, add salt & pepper
By hand combine the large egg & water until a dough
For the filling beat the eggs, milk & cream together, add cheese & chives & season
Roll & blind bake the pastry in tart moulds for 5 mins
Egg wash when hot
Rest semi-cooked pastry for 5 mins
Add your filling & cook at 170c for 15/20 mins
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