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Irish Farm House Cheese Parcel




Source of Recipe


The Red Bank Restaurant, Ireland


Recipe Introduction


Cashel Blue Cheese sandwiched between pieces of Durras and Mileens wrapped in fine pastry and baked in the oven for five to seven minutes until the cheese melts and the pastry parcel puffs up and turns a biscuit colour brown. The parcel is then placed on the root vegetable salads which are dressed with the tangy dressing.


List of Ingredients




3 ozs rectangular slice of Cashel Blue Cheese
6 in sq. leaf of Filo Pastry
3 oz same size slice of Durras
Egg wash
3 oz same size slice of Milleens
2 ozs butter
1/2 a peeled Carrot
1/2 a peeled Parsnip
1/2 a Courgette
Table spoon of Balsmic Vinegar.

Recipe



Dressing for the root salad

Beat together in a bowl or liquidise:

* Good pinch of salt and freshly ground pepper
* Teaspoon of castor sugar
* Tablespoon of white wine vinegar
* 4 tablespoons of olive oil
* 2 tablespoons of fresh chopped herbs
* Yolk of an egg.



Wrap the pieces of cheese with the Cashel Blue in the middle in the Filo Pastry and seal the parcel and brush with the egg wash . Place in a small heated pan that contains a little oil and is ok to put in an oven after the parcel has gained a little colour.The parcel should be cooked in about five to seven minutes. Meanwhile make a fine julienne of the root vegetables and toss in the dressing. Place on th. cold serving plate like a small hay stack. Dribble some of the dressing around the edge of the plate and then dribble the balsmatic vinegar in droplets around on top of the dressing at the edge of the plate. The cheese parcel will now be ready so arrange it in top of the vegetables and serve.