Recipes
Carrigbyrne Farmhouse Cheese
St. Killian Croquettes Recipe
Here at Carrigbyrne Farmhouse we have many St. Killian recipes
that are guaranteed to tickle your taste buds.
For the perfect summer snack why not try our new croquettes recipe.
Ingredients:
1 Young to medium ripe St. Killian
40g Butter
40g Flour
1/2 Pint milk
Salt, Pepper and other spices to taste
1 Egg yoke
1 beaten egg white
White bread crumbs
Method:
Melt the butter and add flour then milk, stir until boiling, season well.
While allowing to cool, scrape the rind from the cheese, grate, or if
too soft, simply work it into the sauce and finally the yoke. turn our on
to a floured board. Shape into walnut size pieces. Dip into the beaten
egg and roll in bread crumbs. Fry in deep fat until golden brown. Best
served hot, accompanied by a fresh mixed leaf salad and cranberry coulis.
Iced Brie Surprise
Ingredients:
250g St Brendan Brie
3oz Creamed Butter
2 tablespoons Dry White Wine
3/4 Wineglass Dry White Wine
1-2 Tablespoons Cream
Grated Parmesan
Salt, Pepper, Cayenne and Paprika
Watercress, etc. for Garnish
Salted water biscuits for serving
Method:
Scrape most of the rind from the cheese and press through
a sieve. Work into the butter, adding the wine gradually and the breadcrumbs.
Moisten with enough cream to make the mixture the consistency of a cake batter.
Season highly. Turn into a lightly oiled mould or flan ring, smooth and top with cayenne
to taste. Put into a refrigerator until firm. Turn out and coat all over with Parmesan cheese
mixed with a little paprika. Mark the top with the back of a knife.
Set on a serving plate and surround with the biscuits, Garnish with bouquets of watercress and
if liked, radishes cut into rosette and black olives.
This makes a very decorative dish for lunch
Deep-Fried Brie
Ingredients:
1 St. Brendan Brie
1 Egg, Beaten
Breadcrumbs
Redcurrant Jelly or Cranberry Sauce
Method:
Cut Brie into wedges (three to five cm thick). Do not remove white mould.
Dip wedges into the beaten egg and then into breadcrumbs.
Repeat this process. Place in refrigerator for about half an hour.
Fry wedges in hot oil for about one minute. Drain well Serve immediately with
hot toast (crusts removed) and redcurrant jelly. This makes an ideal starter.
More Information
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