Patrick Oconnell
Dubliner cheese is an Irish cheese with a sweet and nutty flavour, made from pasteurised cow's milk. It has a firm and smooth texture, making it ideal for slicing or grating and pairing with fruits, crackers, and fruity wines. Dubliner cheese can be used in a variety of recipes, including dips, mac 'n' cheese, cheesy garlic bread, courgette fritters, and jambons. It can also be used as a topping for chicken, aubergine boats, club sandwiches, and taco fries. The versatility of Dubliner cheese makes it a great ingredient for adding flavour to various dishes.
| Characteristics | Values |
|---|---|
| Cheese type | Irish cheese, similar to aged cheddar |
| Texture | Firm and smooth |
| Taste | Sweet and nutty |
| Milk | Pasteurised cow's milk |
| Pairing | Fruits, crackers, pita bread, fruity wines |
| Recipes | Mac 'n' cheese, cheesy garlic bread, courgette fritters, jambons, cheesy nachos, cheesy waffle sandwich, stuffed aubergine boats, club sandwich, taco fries, Hasselback chicken |
| Dip | Can be mixed with cream cheese, mayo, garlic powder, Sriracha, and blended until smooth |
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What You'll Learn
Mac 'n' Cheese
To make Mac n Cheese with Dubliner cheese, you can follow this recipe. Firstly, make a roux with butter and flour. You're looking for a blonde roux, so cook the flour until it resembles the colour and texture of wet sand. Add in milk and cream, and whisk to combine to a smooth sauce. Cook the sauce for a minute or two, stirring until it thickens. Once thick, add in your shredded Dubliner cheese and whisk until melted. In a separate pot, cook your pasta in salted water according to the package instructions. Drain the pasta and combine with the cheese sauce.
You can now serve the Mac n Cheese as it is, or you can top with breadcrumbs or more cheese and bake in the oven for a crispy crust. If you want to add a little more Irish twist to your Mac n Cheese, you can add Guinness or another stout beer to the sauce. You can also add grated onion and Dijon mustard to maximise the flavour.
For the pasta, you can use cavatappi noodles instead of traditional elbow macaroni, as this helps the sauce cling to the pasta. You can also use penne or bowtie pasta, as any pasta with a hole in the middle will give you the desired sauce-to-pasta ratio.
If you want to make the dish ahead of time, combine all the ingredients and wait to bake until you're ready to serve. This will prevent the noodles from soaking up too much liquid.
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Cheesy garlic bread
Ingredients
- 1 large loaf of day-old bread (e.g. Vienna or sourdough)
- Butter
- Fresh garlic (or garlic powder for a milder flavour)
- Olive oil
- Salt and pepper
- Chopped parsley
- Grated Dubliner cheese
Method
Preheat your oven to 180°C/160°C fan-assisted/gas mark 4. Using a bread knife, carefully cut the bread diagonally into diamond-shaped pieces, ensuring you don't cut through to the bottom of the loaf. Place the loaf on a large piece of tinfoil on a baking tray.
In a heatproof bowl, melt the butter and mix with garlic, olive oil, salt, and pepper. You can melt the butter in the microwave in short bursts or over medium heat in a saucepan. Once melted, stir in the chopped parsley.
Spoon the garlic butter mixture between the slices of bread, then stuff the cracks with grated cheese. Wrap the foil around the loaf and seal it closed. Bake in the oven for 20-30 minutes, or until the cheese has melted.
Remove from the oven and serve immediately. Enjoy the warm, cheesy goodness!
Variations and Tips
For a crispier finish, you can broil the bread for the last minute of baking time, keeping a close eye on it. You can also sprinkle some herbs like basil, chives, or rosemary onto the bread with the cheese for an herby twist.
When choosing a cheese, Dubliner is a great option with its sweet and nutty flavour, but you can also use other cheeses like cheddar, mozzarella, or Parmesan. If you can't find Dubliner cheese, a good quality cheddar is a suitable substitute.
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Cheese dip
Dubliner cheese is an Irish cheese with a delightfully sweet and nutty flavour, made from the milk of grass-fed cows. It has a firm and smooth texture, making it ideal for slicing or grating and pairing with fruits, crackers, and fruity wines.
Ingredients:
- 4 ounces of Dubliner cheese, grated
- 8 ounces of cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup of Guinness beer (or another dark beer)
- 1 large or 2 small onions, caramelised
- 1 clove of garlic, crushed or 1 teaspoon of garlic powder
- A pinch of salt and pepper to taste
- Optional: a splash of hot sauce, such as Sriracha or Tabasco
Instructions:
- In a medium-large bowl, mix all the ingredients together until well blended. You can adjust the consistency by adding more or less mayonnaise and beer.
- If you are using the garlic clove, make sure it is finely crushed and mixed with the other ingredients.
- If you are making the caramelised onions from scratch, cook them until they are soft and golden. You can add a splash of beer to the onions while cooking for extra flavour.
- Once the mixture is ready, spread it evenly into an oven-safe dish or small cast-iron skillet.
- Sprinkle some extra Dubliner cheese on top for a cheesy crust.
- Bake in the oven at 400°F (200°C) for 25-28 minutes, or until the dip is golden and bubbly.
- Allow the dip to cool for at least 10-15 minutes before serving.
- Serve with crackers, pita chips, carrot and celery sticks, apple and pear slices, or toasted rye bread.
- Enjoy the warm, bubbly, and cheesy dip!
This dip is perfect for holiday parties, St. Patrick's Day celebrations, or any time you crave a delicious and addictive cheese dip. You can prepare it a day or two in advance and store it in the refrigerator. Just remember to bring the cream cheese to room temperature before baking.
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Stuffed aubergine boats
Dubliner Cheese Stuffed Aubergine Boats are a perfect family dish and a great alternative to a meat-based meal. The recipe is simple and easy to make.
Ingredients
- 2 aubergines
- 2-3 tbsp olive oil
- 150g grated Dubliner Lighter Red cheese
- 50g pine nuts or any other seeds of your choice
Method
Preheat the oven to 180 degrees Celsius. Cut the aubergines in half lengthwise. Using a sharp knife, cut a 1 cm border inside the aubergine halves, then use a spoon to help remove the flesh from the middle. Roughly dice the removed aubergine flesh and set it aside. Brush the hollowed-out aubergine boats with olive oil, place them cut-side up on a baking tray, and bake for about 20 minutes until cooked and the edges are slightly charred.
Meanwhile, prepare the filling. Heat a large frying pan to medium-high heat and drizzle with 1-2 tbsp olive oil. Add the diced aubergine and allow it to brown slightly, stirring occasionally. Lower the heat to medium-low and continue cooking until the aubergine is mostly cooked through. Remove from the heat and stir in the grated Dubliner Lighter Red cheese.
Finally, spoon the filling into the roasted aubergine boats and sprinkle each with pine nuts and the remaining grated cheese. Place the stuffed aubergine boats back in the oven for 3-5 minutes, or until the cheese has melted. Serve hot and enjoy!
Dubliner cheese is a popular ingredient in many recipes, including dips, sandwiches, fritters, and stuffed chicken breasts. Its sweet and nutty flavour, firm and smooth texture, and melting properties make it a versatile cheese for various dishes.
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Courgette fritters
To make courgette fritters, start by grating the courgettes. You can add a pinch of salt and leave them to sit for 10 minutes to draw out excess water, which can then be squeezed out. This will help the fritters hold together and not be soggy. Next, add an egg, some flour, and a grating of cheese—parmesan works well. You can also add some green onions, garlic, and a pinch of pepper. Mix all the ingredients together, and then heat a non-stick frying pan over medium heat. Add some oil to the pan and fry the fritter mixture for 2-3 minutes on each side until golden brown.
Serve the courgette fritters straight away. They go well with a yoghurt dip—you can try a honey Greek yoghurt and lemon dip, or a pesto yoghurt dressing. They also work well with a yoghurt, cucumber, and mint sauce, or with any relish, chutney, or tomato sauce.
If you want to add a touch of spice to your courgette fritters, you can add some chopped jalapeños and turmeric. You could also try adding corn or carrot to the mixture, or substituting the onion for chives.
Now, to bring it back to the original query, how to serve Dubliner cheese with courgette fritters. Dubliner cheese is an Irish cheese with a sweet and nutty flavour, and a firm and smooth texture. It is excellent for slicing or grating and pairs well with fruits, crackers, and fruity wines. So, you could serve the courgette fritters with a side of grated Dubliner cheese and some crackers, or perhaps slice some fruit to go alongside. The fritters themselves could also be a great vehicle for the cheese—why not sprinkle some grated Dubliner on top of the fritters just before serving, or use it as a topping for the yoghurt dip?
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Frequently asked questions
Some recipe ideas with Dubliner cheese include Mac 'n' Cheese, cheesy garlic bread, courgette fritters, jambons, cheesy nachos, and club sandwiches.
Some side dishes that go well with Dubliner cheese are crackers, pita bread, fruits like apples and pears, and vegetables like carrots and celery.
Dubliner cheese pairs well with fruity wines, especially those of Irish origin.
Mix grated Dubliner cheese with cream cheese, mayo, garlic powder, and a splash of Sriracha or hot sauce. Serve with crackers or use as a spread on pita bread or fruits.
