Recipes

It’s the Perfect Week For Salad Dressings

Easy Peasy Caesar Salad Dressing With A Sheep’s Twist

I had never cooked with an anchovy in my life until I saw a recipe last week for Caesar salad dressing using mayonnaise, so given that we always use Velvet Cloud instead of Mayonnaise I decided to replace the Mayonnaise with our yogurt and the parmesan cheese with our Rockfield cheese. I know I am biased but this is a seriously delicious dressing, I’ve made it twice since and have a small jar in the fridge now for whenever I am making a quick salad lunch.  

 

Inspired by a social media post of Turkish eggs with Velvet Cloud yogurt, posted by the lovely McHugs bar in Ennis over the weekend, I decided to put up a recipe for Baked Eggs which we use all the time. We find it’s a great one for a weekend lunch, and you can make it in single ramekins or a big dish if you are serving a crowd. Plus you can add and take away fillings as you wish.

This recipie is by Jess Murphy the well known chef in Kai Galway, and it origionally appeared in The Irish Times in 2019. Usually served with meats and curries, the junior shephers love when we use the flat breads as a base for homemade pizzas.

These photos posted on Instagram by a lovely customer this week reminded me of how easy it is to make cream cheese, and how absolutely fab and creamy it is. If you look at the ingredients in some of the well-known international brands of cream cheese at a minimum there will be 5 to 8 ingredients

Perfect as a warm or cold veg salad. The sweetness of the roasted carrots compliments the creamy tang of the harrisa sheep's yogurt sauce.

These are lovely in warm or cold weather and can be prepared in advance. Serve with a tossed green salad, or potatoes. The creaminess of the yogurt perfectly compliments the crunch of the toasted pine nuts and lemony fish.  You also don’t have to be very precise with the ingredients and can add and subtract according to taste, for example sometimes we like to add a bit of chili and ginger. All you really need to worry about is to make sure the mixture sticks together before frying.

This is a lovely lunchtime, spicy healthy option, and also great with barbeques now that we are approaching the summer months. The creamy sheep’s yogurt tip, is a perfect complement to the spicy cauliflower.

This recipe by Chef Paul Flynn was featured in The Irish Times Magazine March 13^th 2021. photo by Nick Bradshaw

This wonderful very old Irish soup recipe was inspired by Chef Jess Murphy of Kai, from her recent feature in Food and Wine Magazine(March 2021)

Nettles are best gathered in March, April and May, just before they come into flower. We are lucky we have plenty of them particularly around the edges of the farm in spring. Pick only young, sweet, tender leaves from the top of each plant. Older leaves tend to be bitter. Leaves can be dried or frozen but are better used fresh.

A beautiful romantic dessert, that will show you really care. One you try this, you can mix it up the next time, try new fruits like mango or even blackberries in the summer