Recipes

Ingredients

For 4
2 minutes preparation
25 minutes cooking

• 12 asparagus spears, washed and dried
• 3 tablespoons olive oil
• Sea salt and freshly ground pepper
• 1 Durrus Óg, sliced

Method

• Pre-heat the oven to 180c.
• Lay the asparagus in one layer on a baking sheet, lined with foil if you like.
• Roast it for 15/20 minutes until the tips start to crisp and the thicker part of the stems are tender. (Test with the point of a sharp knife to check this out.)
• Remove from the oven, lay the slices of Óg over the asparagus and roast for a further five minutes or so, until the cheese is bubbling and beginning to brown
• Take the baking sheet out of the oven and serve the asparagus and cheese with a crisp salad and some good bread.

Ingredients

• 1 Home made pizza dough
• 4-5 large handfuls of spinach, roughly chopped
• 200g Durrus Cheese (rind removed), thinly sliced
• Nutmeg, freshly grated
• Salt and pepper
• Olive oil

Method

• Heat the oven to 250ºC and heat a large flat baking tray.
• Roll out pizza base very thinly and place on hot baking tray.
• Top with the spinach.
• Season well with salt, pepper and a good amount of grated nutmeg.
• Arrange Durrus Cheese slices on top of spinach.
• Drizzle with olive oil and bake for 8 – 10 mins until base is golden and cheese has melted.

Ingredients

• 750g potatoes, peeled and left whole
• 1 medium onion, thinly sliced
• 200g smoked bacon, diced
• 20cl dry white wine
• 1 garlic clove, peeled and cut in half
• 400g Durrus Cheese, sliced and rind removed

Method

• Boil potatoes for 20 mins, or until tender, drain and leave to cool, then dice
• Sauté onion until golden brown, add bacon and cook for a further 5 mins
• Add the diced potatoes and wine, season and cook on a low heat for 10 mins
• Pour half this mixture into an oven proof dish, spread half the Durrus Cheese on top, cover with the remaining potato mix and top with remaining Durrus Cheese
• Back for 20 mins at 180°C