Our Favourite Recipes

This recipe is a family favourite, while being marvellously simple and a little bit fancy. Serve with a tasty green salad and a sprinkle of dried chilli flakes.

Instructions:

1. Pre-heat the oven to 200’C and put the kettle on.

2. Melt the butter in a saucepan over a medium heat and stir in the flour. Continue to stir until a paste forms, which is called a roux. Then slowly whisk in the milk, whisking all the time until smooth. You now have a béchamal sauce.

3. Whisk in the grated Bó Rua Farm cheddar and Dijon mustard and finally the egg yolks. Once the cheese has melted into the suace and the consistency is smooth, stir the herbs through and remove from the heat.

4. Grease six small ramekins with butter and coat with breadcrumbs.

5. Whisk the egg whites until stiff and stir a couple of spoonfuls into the mixture to loosen it. Very slowly and gently fold in the remainder with a spatula. Divide the mixture between the ramekins.

6. Make a bain-marie by half filling a roasting tin with boiling water and place in the pre-heated oven. Place the soufflés in the bain-marie and bake for twelve minutes, until well risen and golden. Serve immediately and enjoy!

These scones take just a few minutes to make. Depending on the size of your scones this recipe will make about a dozen.

Instructions:

1. Pre-heat the oven to 230’C.

2. Sieve the dry ingredients into a large bowl.

3. Make a well in the centre and pour most of the buttermilk in. Gently mix in the flour. The dough should be soft and not too wet and sticky. Add more buttermilk if neccessary. Turn out onto a well floured surface and wash and dry your hands.

3. Tidy up the dough and flip it over gently. Pat it into a round about 2.5cm tall. Cut or stamp into scones.

4. Beat the egg. Eggwash the tops of the scones, then sprinkle them with the grated Bó Rua cheddar.

5. Place the scones on a baking sheet.

6. Cook for 20 minutes.

Serve this classic with a selection of your favourite cold meats and Bó Rua Farm cheddar. It is a must on any cheese board!

Instructions:

Combine all the ingredients in a large, heavy saucepan.

Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for about an hour until thick and dark brown. It will reduce to about a third of the original volume.

Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal. Mature for a few weeks before using.