For The Love Of All Things Cheese

We asked Ron and Mona Wise to share their recipe for an American family staple at dinner time – “Mac n’ Cheese”. Mona’s blog – Wise Words, http://www.wisewords.ie which she writes from her home in Galway – is about her life as the wife of a chef and cooking for their gang of children. Last year, Wise Words, swept three categories in the Blog Awards as Best Food & Wine Blog, Best Photo Blog and Best Blog of a Journalist and then scooped Best Overall Blog. Last year she also published her first book, The Chef and I, which is a personal account of their lives with food and as parents mixed in with a great range of recipes.

Ron and Mona write a weekly column for The Sunday Times and this is one of their “cheesy” recipes that was published in April.

“We will not be snobby when it comes to our love of cheese around here. Irish goat or a block of Swiss gruyere or a wheel of irresistible Italian parmesan cheese; We love it all. A tantalising Talleggio, or a must eat with raw onion scoop of the French creamy rustique cheese, all bring comfort to the kitchen when there is nothing to eat in the fridge. A packet of Sheridans brown bread crackers and a small sip of Galway Hooker beer and we have supper sorted. Cheese, however, can be quite heavy and learning how to incorporate it into your diet and ensuing you do not end up with a belly full of indigestible cheese. The Swiss like to sip on a small drop of Kirschwasser - a clear and colourless brandy typically made from Morello cherries - aiding in the digestion of cheese when they eat fondue, but we find that sipping on one of our excellent Irish craft beers (like Galway Hooker or a glass of Howling Gale Ale from Eight Degrees) works wonders too.

When reaching for the recipe books this week, we thought it would be interesting to take a ‘non typical’ cheese dish and try to make it with as much Irish cheese as possible and see how we faired out. We are fortunate, living in Galway, that our cheese experts (Sheridans Cheesemongers) are only a stones throw away.

Dubliner cheese is created using a small amount of Italian parmesan rennet and comes close to fabulous for a quick fix when in need for a hard grating cheese.

This recipe is the family staple served in the US (sometimes more than once a week), good old fashioned macaroni and cheese. A fast and satisfying dish, mac ‘n cheese can be whipped up in a mad hurry. The pasta (best to use small elbow macaroni) cooks in a few minutes and lets face it, cheese melts fast. We like to keep ours on the spicy side and the addition of smoked rashers helps you really make a meal out of it.”

Smoked bacon mac n’ cheese

Introduction

I know. Mac n’ cheese reeks ‘American food’ and not very healthy to boot, but there is something to be said for making this iconic American dish with Irish cheese and Irish rashers. A smoky hunk of salt cured Irish pork, dice and cooked until crisp, swimming in a rich creamy cheese sauce will win you over. Good goods come in small packages so portion this off to the freezer for a quick side dish when needed.

What you will need:

450 g rigatoni pasta (cooked)
225 g onion, chopped
100 g garlic, diced
335 g smoked bacon, diced
90 g butter
55 g flour
1 tsp cayenne pepper
480 ml milk
225 g grated cheese (Cheddar)
2 eggs
2 Tbsp butter
 
For the topping
60 g garlic, diced
120 g fresh breadcrumbs
50 g grated parmesan (for topping)

Mona served up her Mac N'Chese in our large rectangular ovenware dish in our Forget Me Not pattern.

 

How to prepare it

Sauté the onions, garlic and smoked ham in butter until the onions have softened. Add the cayenne and flour and sauté for five minutes. Pour in the milk and whisk until smooth. Add the cheese, remove from the heat as you stir in the cheese and then add the eggs. Once the mixture has a smooth consistency add in the pasta. Top with fresh breadcrumbs and parmesan cheese. Bake at 200ºC for 20 minutes or until golden.

To make fresh breadcrumbs grate two or three slices of stale bread and add the raw garlic to it and fresh herbs such as parsley or chives if desired.

 

We asked Margaret O’Farrell, who writes a blog called A Year in Redwood where she chronicles her life as a former city girl, now a country girl and pig farmer, to do a blog post about entertaining at home. Her blog won Best Lifestyle Blog at the Blog Awards 2012 last October.

Margaret and Alfie grow freerange, gmo-free pigs in North Tipperary.  They have grown their pork and bacon business under the Oldfarm (www.oldfarm.ie) brand, selling pork directly to homes and restaurants throughout the country. 

Margaret told us, “We do quite a bit of entertaining here, between folks coming on pig-rearing courses and friends coming to stay.  Sometimes I find I can get stuck in a bit of a rut; always turning to the same tried and tested recipes!  Does this happen to others?  Every so often I have to have a ‘talk with myself’ and convince myself to try new recipes.

I know, I know, you are not supposed to try ‘new’ recipes on guests, but if they are friends I am sure they won’t mind.

So here’s a recipe I’d like to share with you.   If you like curries, which we do in this house, you will love these accompaniments.  Whatever your favourite curry recipe is... it will look really good served with this Raita and Chutney.  Curries make for easy and casual entertaining, and this little side dishes, make the presentation look really good.

Both dishes add a ‘cooling’ effect to a curry, which was certainly needed as I served them with Hugh Fernley Wittingstall’s goat curry .( Let me tell you that Hugh’s is soooooo sooooo hot! :)  If you like a hot spicy curry, it is definitely one to try.

The chutney can be made a few days ahead, and the raita only takes a few minutes to pull together - always useful when entertaining.

Old Rose vegetable bowl to left, Old Rose small angled bowl to right.

 Raita:

Ingredients:
350 ml/12 fl oz/1 1/2 cups natural yoghurt
75 g/3 oz seedless grapes
2 firm bananas
1 tsp sugar
1 tsp freshly ground cumin seeds
1/4 tsp roasted cumin seeds to garnish.

 Method:

Place the yoghurt in a chilled bowl.  Add the grapes and sliced bananas, and fold in gently.  Add the sugar, and ground cumin continuing to mix gently.  Chill in fridge and just before serving sprinkle over the toasted cumin seeds.

 Mango Chutney

(This amount makes about 3 - 4 jars).

Ingredients:
4 tbsp malt vinegar
1/2 tsp crushed dried chillies
6 cloves
6 peppercorns
1 tsp roasted cumin seeds
1/2 tsp onion seeds
175 g/6 oz/ three-quarters cup sugar
450g/1 lb green (unripe mango, peeled and cubed.
5 cm/2 in long piece of ginger, finely sliced
2 cloves garlic, crushed
thin peel of 1 orange or lemon (optional)

Put the spices and sugar in a saucepan with the vinegar.  Simmer for about 15 minutes on low heat to allow the spices infuse into the vinegar.

Add the mango, ginger, garlic and peel.  Simmer until the mango is mushy and most of the vinegar has evaporated.  This can take as much as three-quarters of an hour on a slow simmer.

Pour into sterilized jars.  Leave for a few days before serving.

 Enjoy!

Edward Hayden Launches new book -Food For Friends

Edward Hayden lives very near Nicholas Mosse Pottery in Kilkenny. He is a big fan of our pottery and regularly uses our pieces on his cookery slot on TV3's Ireland AM and also at his numerous demonstrations around the country.

Today he launches his latest and third cookbook - Food for Friends with O'Brien Press - so we wanted to congratulate him and wish him the best of luck with it. We also wanted to share his delicious recipe for Asian Crusted Salmon which was photographed by Carol Marks in our large rectangular Old Rose ovenware dish.

For more details about Edward and his books - www.edwardentertains.com

Asian Crusted Salmon

I love the combination of oriental flavours in this dish, and it's a perfect option as part of a buffet lunch or supper. Salmon is a popular dish in Irish homes, but sometimes it needs a helping hand flavour-wise and with this fragrant marinade and unusual nutty crust it will become a staple at your dinner parties and special family celebrations.

 

Serves 12

 

Ingredients:

12 salmon darnes/fillets

 

Marinade:

2 tablespoons honey

4 fl oz/110ml soy sauce

2 cloves garlic, crushed

1 inch root ginger, crushed

 

Crust:

6oz/175g cashew nuts, roughly crushed

grated zest & juice of 1 lime

2 tablespoons coriander, chopped

1/2 red chilli, finely diced

 

So Serve:

Mixed salad leaves

Lime wedges

 

Mix together all the ingredients for the marinade in a large bowl.

Add in the salmon darnes and mix well to ensure they are completely coated.

Leave the salmon darnes to marrinae for a least 30 minutes; if time allows, 2-3 hours would be even better (but not overnight as it is just too strong).

Meanwhile, in a small mixing bowl, mix together all the ingredients for the crust.

Preheat the oven to 180C/350F/Gas Mark 4. Line two baking trays with some baking parchment (or use an ovenware dish). Place the salmon darnes and the marinade into the trays, six on each and divide the nutty crust between the salmon darnes and bake in the pre-heated oven for 20 minutes.

Remove from the oven, allow to cool down and refrigerate overnight.

To serve, arrange some mixed lettuce leaves onto a large serving platter, arranged the chilled and crusted salmon darnes on top and garnish with lime wedges.

Note: This salmon is also delicious served warm with a tasty noodle stir fry or some steamed green vegetables. This cooking method can also be used for other fish such as seabass or monkfish.

 

Happy Entertaining!

Susan Mosse Describes the Process of Designing our New Clover Pattern

 

Susan Mosse tells how she came up with the newest introduction to our range – Clover.

“I’m occasionally asked how we come up with our new patterns here at Nicholas Mosse, so I thought it might be fun to take you through the various stages of design.  Sometimes an idea and pattern will emerge almost fully formed, in minutes (!), but far more often is takes weeks, months, and occasionally a year or two to get a pattern ‘right’. 

I almost always start off with a serious study of a subject; in this case, the clover found throughout Ireland was my initial heart throb.  It is, when looked at VERY closely, an intriguing plant, with a curving, glorious pattern of growth.  Next time you’re in a meadow, get down on your hands and knees and have a good look! As I sit at a desk with my watercolours and tiny brushes, the act of painting forces me to get very up close and personal, and the attached picture shows some of the work I’ve done on clover in the last couple of years.

After this serious stuff, I throw it all away and think about ‘rhythm’ in the motif.  I sketch freely and almost crazily until a line or set of shapes appeals to me.  Then I stop and concentrate, asking myself why I like what I’ve done and how it would apply to ceramics.  I do have to remember what the application will be: plates, mugs, etc. It’s not to hang on a wall (necessarily!). 

So, with this bunch of initial shapes, I draw and condense and redraw and then redraw, each time altering the work.  Then, I trace and trace and place onto pieces of raw pottery.  All this is, I hasten to add, done BY HAND (no CAD for this stage, ever).  When I am pleased with the potential, I make the little sponge elements and play.  The more play the better! 

Colour is the next problem to solve and that’s where it can all go terribly wrong and take ages to correct.  With our new Clover pattern, I began with mauve pink and light green and it didn’t work at all.  After many trials with all sorts of blues, teals etc., I ended up with a clear medium blue and I ditched my original clover flower, switching over to a design I did for an Aster pattern, which never went into production.  Some of our Facebook followers guessed that I had used an aster, and hats off to them for their perception.  But the basic notion of trying to put an Irish meadow onto dinnerware seems to have succeeded and the pattern has been widely approved.  Two or three years after startoff!

New Fuchsia Range on our Website

Wishing you all a great weekend - our new Fuchsia range has now been uploaded onto our website so you can now buy  it online at www.nicholasmosse.com.

This is the Medium Cylinder Jug and below is the tiny jug.

This is the Fruit Bowl - from the side and below, from above.

 And this is the Medium Angled Jug, below.

Our retailers around Ireland and the world are finding this pattern is selling really well for them. Fuchsia grows wild here in Ireland during the summer especially in Cork and Kerry and we think this will work well for summer entertaining but be equally as appealing in the winter months.

We'd love to hear what you think!

Nicholas Mosse Celebrates Donal Skehan's New Book

Last week Donal Skehan - www.donalskehan.com launched his new book Kitchen Hero - Great Food for Less at Dubray Books on Grafton Street, Dublin. Donal has an incredible passion for cooking which has been influenced greatly by his grandmother - "My grandmother is one of the most frugal self-taught cooks you will ever meet: she raised my mom and her six siblings with very little income, but that never stopped her producing wonderfully elegant meals at minimum expense."

Her influence can be seen clearly in his new book as he gives us fabulous meals to suit shrinking food budgets. This book embraces cooking on a shoe string and we could all pick up ideas from his tips with suggestions on cheaper fish and cuts of meat - to the proper way to save leftovers  and even growing your own.

We here at Nicholas Mosse are delighted because Donal has featured three of our pieces in his book - the first two are in our new ovenware range - the large rectangular oven dish in Old Rose is below and it's holding an Aubergine Lasagna.

Below in the Medium Oval oven ware dish in Red Tulip he serves up Boulangere Potatoes.

We love how he he captured the decorations we apply inside - which is what makes these pieces so perfect for oven to table use.

 Here is his delicious Carrot and Cardamon Cake is served on our 9" Apple Cake Plate.

 To celebrate the launch of his new book - we are giving away a signed copy of Kitchen Hero - Great Food For Less. What do you need to do to be in the running to win it?

Leave us a comment here on our blog or on our Facebook page - and tell us about a favourite family dish you like to cook - and is there a special way you like to serve it?

Happy Spring from Nicholas Mosse Pottery

 Hello Avid Nicholas Mosse Fans - somehow we are already  half way through April and we've been quite negligent on our blog posts of late. Our apologies. It's all been madly busy here at Nicholas Mosse HQ - our new Fuchsia pattern and our ovenware ranges are flying out of our own shop here and our retailers around the world. It's wonderful to get such a reception to the new lines but needless to say, we've been busy throwing, hand-decorating and firing enough pieces to meet the demand.
On the ground floor of our shop - this blue cupboard is filled with our new pasta server and bowls which come in all our patterns.

We've also been busy working on a brand new website for Nicholas Mosse - we've been photographing all the products and new lifestyle images. For those of you who have been into our shop here, you know that we have textiles also for sale - so a selection of those will also be up on our website as well - oven mitts, tea cosies, napkins, aprons, jam jar covers, runners and place mats.

Pictured above, a selection of our oven mitts.

 Fabrics by the metre or yard will continue to be sold just here in our own shop.

 As I mentioned earlier, Fuchsia is doing brilliantly and the image above and below shows most of the new range.

We will continue to have a blog on our new website but it will be incorporated directly into the site and not hosted in blogger. If you are eager for new images and would like to comment or enjoy regular updates - please head over and LIKE our Facebook page. We are also on Twitter - @NicholasMosse if you are interested in following us there.

See you again soon, Lisa

All Photographs by Eddie Cleary.