Irish Leek and Cheese Soup

This is a wonderful, rich soup made from traditionally Irish ingredients. It's a great way to use up cheeses left over from your cheese board. Serve with freshly baked brown bread.

Irish Leek and Cheese Soup

Serves six

3 large leeks

¼ cup butter

2 TBS oil

4 oz cheese (blue cheese works great)

2 TBS all-purpose flour

1 TBS wholegrain Irish mustard

6 ¼ cups chicken stock

Ground black pepper

½ cup grated cheese

½ cup chopped chives

Slice the leeks thinly to make rounds. Heat the butter and oil together in a large heavy pan and gently cook the leeks in it, covered, for 10-15 minutes, or until just softened but not brown.

Grate or crumble the cheese and add it to the pan, stirring over low heat, until it is melted. Add the flour and cook for 2 minutes, stirring constantly with a wooden spoon, then add ground black pepper and wholegrain mustard.

Gradually add the stock, stirring constantly and blending it in well; bring the soup to a boil.

Reduce the heat, cover and simmer gently for about 15 minutes. Check the seasoning and serve with the extra grated cheese and chopped chives.

Tips:                - Any melting cheese can be used. The original recipe called for Cashel Blue, an Irish, semi-hard blue cheese which is medium to strong in taste.

2009 Louis Max Beaucharme Chardonnay

A very light, French Chardonnay. Not bad for $12.99!!

Irish Whiskey Trifle

We had friends from our Dinner Club over for a belated, St Patty's Day dinner and served an Irish feast, right down to trying Mead, a traditional honey-based wine. After Irish appetizers, cheese and leek soup and beef stew, we finished up with this dessert. Here's a pic after adding the fruit and whiskey to the cake, but before the custard and whipped cream. Enjoy!

Irish Whiskey Trifle

Serves 6-8

6-7 inch sponge cake

8 oz raspberry jam

2/3 cup Irish whiskey

1 lb ripe, soft fruit (I used raspberries and blueberries)

1 ¼ cups whipping cream

Blanched almonds, candied cherries and angelica, to decorate (optional)

For the custard

2 cups whole milk

1 vanilla pod (bean) or a few drops of vanilla extract

3 eggs

2 TBS confectioner’s sugar

1. To make the custard, put the milk into a pan with the vanilla bean if using, and bring almost to a boil. Remove the pan from the heat. Whisk the eggs and sugar together lightly. Remove the bean. Gradually whisk the milk into the egg mixture.

2. Rise out the pan with cold water, return the mixture to it and stir over low heat until it thickens enough to cover the back of a wooden spoon; do not allow the custard to boil. Alternatively, for a very slow method of cooking, use a double boiler, or boil over a pan of boiling water.

3. Turn the custard into a mixing bowl and add the vanilla, if using. Cover the custard and set aside until ready to assemble the trifle.

4. Halve the sponge cake horizontally, spread with the raspberry jam and make a sandwich. Using a sharp knife, cut into slices and use them to line the bottom and lower sides of a large glass serving bowl.

5. Sprinkle with the whiskey. Slice and peel the fruit (if applicable) and spread out over the sponge to make an even layer. Pour the custard on top, cover with plastic wrap to prevent a skin from forming, and leave to cool and set. Chill until ready to use. Before serving, whip the cream and spread it over the set custard. Decorate with the almonds, cherries and angelica if you like.

Tips

-     I tried making the custard above and failed. I got it too hot and it “broke”. I ended up using a store-bought custard mix that I have used before. The brand is Bird's Custard Powder which I get in the Irish foods section of the supermarket.

-     I made the whole dessert gluten-free by using a cake mix put out by Gluten Free Pantry, (also in the supermarket), gluten free jam and gluten free vanilla. The custard mix is gluten-free as well. The cake mix was easy to use and tasty. I’ll add a link to the blog at the bottom.

-     I left off the almonds, glazed cherries and angelica. This dessert has a lot going on and I don’t think it needs them.

-     I will be making this again and using whatever jam I have made last season!

South African Bobotie

I know, you're thinking "But I already have my favorite South African Bobotie recipe, why should I try another one?".  I found this recipe for the slowcooker and had to try and it really was different and good. It calls for serving it over white rice but I used whole wheat pasta. Let me know if you try it.

South African Bobotie

Serves 6 to 8

2 TBS vegetable oil, divided

2 lbs lean ground beef

2 medium onions, finely chopped

4 cloves garlic, minced

2 TBS curry powder

1 tsp salt

½ tsp black pepper

½ cup dried apricots

1 cup bread crumbs

2 eggs, beaten

½ cup whipping cream

In a skillet, heat 1 TBS oil over medium-high heat. Add beef and cook, stirring often, until meat is no longer pink. Using a slotted spoon, transfer to slow cooker stoneware. Drain off liquid in pan.

Reduce heat to medium. Add remaining oil to pan. Add onions and cook until soft. Add garlic, curry powder, salt and pepper and cook for 1 minute. Remove from heat.

Add apricots and bread crumbs, combine well and transfer mixture to slow cooker stoneware. Mix to integrate the meat mixture. Cover and cook on LOW for 6-8 hours or on HIGH for 3 to 4 hours, until mixture is hot and bubbling.

In a small bowl, combine eggs and cream. Mix well. Pour over meat mixture. Cover and cook on HIGH for 30 minutes until top is set.

Tips:   I chose to use buffalo meat because it’s lean and it worked well.