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
