One list, five meals: Cauliflower and Hegarty’s Cheddar Cheese Tart


Cauliflower and Hegarty’s Cheddar Cheese Tart

Serves 4

1 small head of cauliflower, broken into small florets

A dash of olive oil

2 onions, finely sliced

2 eggs

250mls of creme fraiche

1 tsp of mustard

2 tsp of ground nutmeg

175g of cheddar cheese, grated. I use the lovely Hegarty’s Cheddar from Whitechurch in Cork

1 ready baked pastry case, about 9 inches

A small handful of thyme

Toss the cauliflower florets in some olive oil and roast in the oven until they are turning golden.

Turn your oven down to 170 degrees.

In another small dash of oil slowly cook the onions until they are completely soft.

Keep the lid on throughout cooking, taking it off occasionally to stir the onions. Season to taste.

Mix the eggs, creme fraiche, mustard, nutmeg and most of the grated cheese in a bowl.

Stir well and season, especially with black pepper.

Spread the onions on the pastry case, place the cauliflower on top and pour over the egg mixture.

Sprinkle the remaining cheese and thyme on top.

Bake in the oven at 170 degrees until the tart is golden and the centre is set, about 40 minutes should do it.


Aubergine Filled Pitta Breads

Serves 4

2 aubergines, cut into bite size pieces

A dash of olive oil

2 tsp of toasted cumin seeds

1 tsp of ground cinnamon

3 tsp of tomato puree

2 tsp of lemon juice

A handful of coriander chopped

4 pitta breads, lightly toasted

100 mls of yoghurt

Toss the aubergines in a small amount of olive oil and the spices.

Fry in a pan for about 8 minutes until it is softening.

Stir in the tomato purée and lemon juice. Taste and season.

Add the coriander and leave to bubble away until the aubergine is completely soft.

Fill your sightly toasted pitta breads with the aubergine and serve with a drizzle of yoghurt.


Blossom Skewers

Serves 4

1 clove of garlic, blanched in boiling water then finely chopped

A generous bunch of parsley, chopped

2 lemons, juice and zest

125 mls of creme fraiche

Rice for 4

8 pieces of blossom

Mix the garlic, chopped parsley, lemon zest and creme fraiche.

Season to taste and set aside.

Put the rice on to boil in lightly salted water, drain when cooked.

Rub a little olive oil in the pieces of fish and push them onto skewers.

Lay them on a baking tray and drizzle with the lemon juice and season.

Place under a medium grill until cooked, turning once.


Spiced Root Vegetable Stew

Serves 4

A dash of olive oil

1 onion, finely chopped

4 cloves of garlic, finely chopped

2 tsp of paprika

½ tsp turmeric

½ tsp ground cumin

½ tsp chilli powder

½ tsp ground ginger

1 small butternut squash, peeled, de seeded and chopped

4 carrots, peeled and chopped

2 parsnips, peeled and chopped

1 tin of chopped tomatoes

Juice of 1 small lemon

1 handful of raisins

Heat the oil and sauté the onion until it is turning translucent, add the garlic and continue frying for another minute.

Add the spices and continue frying for yet another minute. Add the squash, carrots and parsnips to the pan and fry until they have all softened.

Add the tomatoes and then fill the empty tomato can with water. Add this water to the pot too.

Add the lemon juice and raisins and leave to bubble away for about 15 minutes.

Season to taste and continue cooking until the vegetables are completely soft.

Put your rice on to boil in lightly salted water. Drain when cooked and serve with the stew.


Pasta with Sage Butter

Serves 4

Pasta for 4

150 g of butter

A dash of olive oil

6 cloves of garlic, very finely chopped

A large handful of sage

100g of Parmesan, finely grated

Salad leaves for 4

Vinaigrette dressing

Put your pasta onto boil in lightly salted water.

Because this dish is so simple it is nice to get a good quality egg-based pasta.

Drain it when it is cooked but still has a little bite.

In the meantime melt the butter in a pan, add a little olive oil to stop it burning and fry the garlic and sage until the garlic is just about to turn golden.

Set aside until the pasta is cooked.

Toss the drained pasta in the sage butter and Parmesan.

Toss the salad leaves in the dressing and serve on the side.


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