Category: Cook

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Christmas stuffings: Apricot, Lemon and Herb Stuffing | Sausage, Potato and Mushroom Stuffing

Very important to have Lots of Stuffing.

As a result of developing and testing these recipes for my recent Christmas cookery demonstration at Bulgaden, the Husband came home from the brewery on more than a few days to be faced with a dinner of assorted stuffings. You know what I discovered? Pile a plate high with stuffing, add some hearty salad on the side – something like this Crunchy Apple ‘Slaw or Broccoli, Tomato and Avocado Salad would be good – fry an egg in chilli oil, slide it on top and, hey presto!, you’ve got a real meal.

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Bibliocook.com - Baked Irish Brie with Sunburnt Red Ale Caramel and Pecans 1

Baked Irish Brie with Sunburnt Red Ale Caramel and Pecans

Melted cheese. Hot, bubbling, gloriously rich, fabulously molten melted cheese. From fondue, Irish-style, to Diana Henry’s Tartiflette or the simplest Tuna Melt, anything that involves cheese + heat is a wintertime winner at the cottage, especially with the recent cold snap.

Working on recipes for this week’s cookery demonstration at Bulgaden Castle, I decided to feature some Irish cheese. It was a cold day when I was looking at my Cooleeney brie and the oven was already on. I couldn’t resist. It had to be baked, served under a blanket of bitter-sweet caramel and crunchy pecan nuts – and half-eaten before anyone else got near it.

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