Two Velvet Cloud Sheep's Yogurt Recipies In The Irish Times This Month
This week is food month in The Irish Times, the top chefs from all around Ireland publish their favourite dishes using ingredients from local food producers. There was a rack of lamb with a Velvet Cloud Caesar dressing, by Kevin Stiraker of The Dining Room. I discovered this dressing this summer, and it is beyond delicious. Fantastic on a salad as you would expect, but also goes really well with lamb, and when you make it keeps for days in a jar in the fridge.
A small bit more adventurous is a Velvet Cloud yogurt pannacotta, with spiced caramel, by Dan Guerin at Cush Ballycottin. Because of its creaminess, Velvet Cloud yogurt makes a really thick luxurious pannacotta, which is the dessert to impress this Christmas. Make beforehand, keep in the fridge then add some Christmas-themed topping. A mulled wine berry coulis, a hazelnut or chocolate crumb, a generous drizzle of salted caramel sauce...
We've a pannacotta and casesar dressing on our recipie page here