Quick and easy to make, this Cheese Parcel on a Root Vegetable Salad from Bord Bia, the Irish food board, will make one generous serving – enough for a light vegetarian main course. It could also be adapted to make a first course for two.
- 75g (3 oz) Durrus cheese, cut to a rectangular slice
- 75g (3 oz) firm Cashel Blue cheese
- 75g (3 oz) Milleens cheese
- Double sheet of filo pastry 15cm (6″) square
- 1 egg yolk
- ½ parsnip, peeled
- ½ carrot, peeled
- ½ courgette, trimmed
- 50g (2 oz) butter
- Good pinch of salt & freshly ground pepper
- 1 teasp. caster sugar
- 2 tablesp. freshly chopped herbs
- 1 tablesp. white wine vinegar
- 4 tablesp. olive oil
- 1 egg yolk
You can get all these ingredients from Tesco.com
How to cook this meat free dish:
- Preheat a fairly hot oven, Gas Mark 6, 200°C (400°F). Oil and heat a small ovenproof pan.
- Stack the cheeses with the Cashel Blue in the middle, wrap in the pastry then seal and brush with the egg yolk mixed with a little water.
- Brown lightly in the hot pan, then transfer to the oven for 5-7 minutes until the cheese melts and the pastry puffs up and turns to biscuit brown.
- Meanwhile make the root salad: cut the vegetables into fine julienne strips, liquidise all the dressing ingredients and toss the prepared vegetables in most of it.
Arrange the salad like a hay stack on a cold serving plate, drizzle the remaining dressing around the edge of the plate, then sprinkle droplets of sherry vinegar on top of it. The cheese parcel will now be ready: arrange it on top of the root vegetable salad and serve immediately.
Would your family and friends enjoy a homemade haystack salad topped off with a piping hot cheese parcel this Christmas?
Get in touch and let us know your favourite vegetarian meal!