Prep 10 mins
Cook 5 mins
Cashel Blue Cheese sandwiched between pieces of Monterey Jack and Gouda wrapped in fine pastry and baked. Served with a root veggie salad. This is sooo good. In it's pure, unadulterated form, is attributed to The Red Bank Restaurant, Skerries, Co. Dublin Posted for Zaar World Tour 05
- 3 ounces of cashel blue cheese (1 rectangular slice)
- 3 ounces monterey jack cheese (1 rectangular slice)
- 3 ounces gouda cheese (1 rectangular slice)
- 1 leaf phyllo pastry (6 in sq.)
- egg wash
- 2 ounces butter
- 1⁄2 a peeled carrot
- 1⁄2 a peeled parsnip
- 1⁄2 a courgette (otherwise known as zucchini)
- 1 pinch salt
- 1 pinch fresh ground pepper
- 1 teaspoon caster sugar
- 1 tablespoon white wine vinegar
- 4 tablespoons olive oil
- 1 tablespoon balsmic vinegar
- 2 tablespoons chopped fresh herbs
- Make a fine julienne of the vegetables.
- Stack the three cheese with the Cashel Blue in the middle.
- Wrap in the Filo Pastry and seal the parcel.
- Brush with the egg wash.
- Place in a small heated oven-safe pan that contains a little oil.
- Let it sit while you prepare the dressing. Broil the parcel for five to seven minutes or until the pastry puffs up and turns a lovely golden brown.
- Toss the salad in the dressing.
- To serve, place the salad on the plate like a small hay stack. Arrange the cheese parcel either on top of the veggies or beside them.
- Note: The jack & gouda replace the original cheeses of Milleens and Durras. Both are extremely hard, if not impossible to find in the U.S.