Stories of Friendship, Family, Fun and Food.
All the way from the Emerald Isle!

Monday, December 28, 2009

Wise Food Alert!

Anyone feel like some Welsh Rarebit for lunch today?

If you are still in Christmas-food-Coma like this household here, then it might be time to dabble in something way less complicated for some lunchtime nibbles. There is still quite a bit of leftovers laying around, but lets face it - can you really face turkey one more time?

Cheese is one of most loved food items in our house. Breakfast, lunch, dinner or any grab and go time - we are spoiled for choice in Ireland with the quality and selection of cheese at our fingertips.

When I was at the market on Christmas Eve doing some last minute gathering for our festive feasting my cheese monger friend gave me a little Christmas present. It was a wheel of some 'old goat' as he called it. Turned out to be an amazing dry aged goats cheese that was fought over for the last crumb, with Rory winning the battle!
Before I get into the details - you should whip up a little chili jam. If you want to make from scratch email me for the recipe and I will send it on.
Wise Cheat: In a heated saucepan with some olive oil throw in 3 cloves of crushed garlic and a finely diced shallot and one tablespoon of crushed red chili flakes (or 2 fresh red chili's diced finely).Let this cook for a few minutes (do not burn it!) then get a jar of your favourite jam (Like Marian Hughes' Blackberry YUM!) and dump it into the saucepan and let it cook slowly for about ten minutes. This will become your favourite favourite jam and you can use it for every meal..............imagine with some cheese and toast for breakfast - good morning!

Whatcha Need

A nice crusty loaf of bread
Creme fraiche or sour cream
2 egg yolks
Good quality aged cheese grated
Coleman's Mustard powder
Salt and Pepper
Worcestershire sauce or Franks Red Hot
1/2 bottle of beer


Mix raw egg yolks and creme fraiche in a saucepan on a very low heat. Add in the mustard, the hot sauce (or Worcestershire) and cheese. Add the beer slowly and keep stirring making sure you do not BURN the sauce, or you will have to throw it out. Add salt and pepper to taste. (You will have tasted it by now anyway.................right??). The sauce should have thickened up by now because of the egg yolks, BUT if it is too runny add a teeny tiny bit of cornstarch/cornflour to thicken it.
Warm the bread in the oven. Or toast the bread if it is sliced pan.
Slather a bit of your chili jam onto the bread then smother it with the cheese sauce.
Place it under the grill for a minute if you need to serve it piping hot.
Top with a little bit of crunchy fried bacon bits and serve immediately.

We ate ours thrown on top of a big plate of arugula/rocket and put a poached egg on top of the bread/jam slice right before we smothered it with the cheese sauce and drank two ice cold Chimay Blue's with it.......................... 'tis the holidays folks - a plain grilled cheese just would not cut it!
Shortly after that we hooked up our Lipitor IV's and have kept a running vigil on the treadmill ever since!

That is all the WiseWords I have for today!


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