Irish Farm House Cheese Parcel |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Cashel Blue Cheese sandwiched between pieces of Monterey Jack and Gouda wrapped in fine pastry and baked. Served with a root veggie salad. This is sooo good. In it's pure, unadulterated form, is attributed to The Red Bank Restaurant, Skerries, Co. Ingredients:
3 ounces of cashel blue cheese (1 rectangular slice) |
3 ounces monterey jack cheese (1 rectangular slice) |
3 ounces gouda cheese (1 rectangular slice) |
1 leaf phyllo pastry (6 in sq.) |
egg wash |
2 ounces butter |
1/2 a peeled carrot |
1/2 a peeled parsnip |
1/2 a courgette (otherwise known as zucchini) |
1 pinch salt |
1 pinch fresh ground pepper |
1 teaspoon caster sugar |
1 tablespoon white wine vinegar |
4 tablespoons olive oil |
1 tablespoon balsmic vinegar |
2 tablespoons chopped fresh herbs |
Directions:
1. Make a fine julienne of the vegetables.
2. Stack the three cheese with the Cashel Blue in the middle.
3. Wrap in the Filo Pastry and seal the parcel.
4. Brush with the egg wash.
5. Place in a small heated oven-safe pan that contains a little oil.
6. Let it sit while you prepare the dressing. Broil the parcel for five to seven minutes or until the pastry puffs up and turns a lovely golden brown.
7. Toss the salad in the dressing.
8. To serve, place the salad on the plate like a small hay stack. Arrange the cheese parcel either on top of the veggies or beside them.
9. Note: The jack & gouda replace the original cheeses of Milleens and Durras. Both are extremely hard, if not impossible to find in the U.S.
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