Ingredients

(5 portions)
  • 1 Chabichou du Poitou grated
  • 500g rigatoni pasta
  • 75g baby spinach
  • 2 roasted red peppers
  • 500 cl double cream
  • 100g Parmigiano Reggiano 
  • 1 garlic clove grated
  • 2 tbsp extra virgin olive oil
  • Salt & pepper to taste 

Method

  1. Bring to the boil water. Add salt and oil and Rigatoni pasta and stir. 
  2. Once cooked drain the pasta and drizzle with olive oil.
  3. In hot pan pour in olive oil and sweat off garlic, peppers and spinach.
  4. Add double cream and bring gently to boil.
  5. Add the pasta and shave in the Parmesan; season with salt and pepper. Mix well then add in Chabichou. 
  6. Pour into a pasta bowl shave more parmesan and drizzle with olive oil and serve.
Posted in Recipes By Richard McMenamin

Ingredients

(4 portions)
  • 250g Pasta (Penne)
  • 250g Brussels Sprouts (halved)
  • 250g Beaufort, grated
  • 125g Pancetta
  • 20g Buttter
  • 20g Flour 
  • 450ml Whole Milk
  • 50ml White Wine
  • Salt & pepper to taste 

Method

  1. Preheat the oven to 190 degrees. 
  2. In a heavy bottom pan melt the butter on a medium-high heat, once melted add the flour and cook for 2-3 mins.
  3. Gradually add in the milk, whisking continuously, until smooth and thickened.
  4. Add about two thirds (170g) of the cheese to the bechamel, stirring until melted.
  5. Meanwhile bring a pot of salted water to the boil, and add the pasta. 
  6. 2 min before the pasta is finished add in the brussels sprouts, drain the pasta and greens and set aside.
  7. Saute the pancetta until crisp (around 6 mins) and deglaze the pan with white wine and reduce for a few minutes.
  8. Mix the pasta, greens and pancetta into the cheese sauce, season with sale and black pepper and place in an ovenproof dish.
  9. Top with the remaining cheese and bake for 20 mins until the cheese has melted and is golden brown.
Posted in Recipes By Richard McMenamin

 

Ingredients 

(1 Portion)

  • 2 slices of White Bread
  • Thinly sliced/grated Hubaner
  • Sliced Turkey
  • Butter
  • Your choice of topping (gherkin, cranberry sauce) 

Method

  1. Spread a thin layer of butter on the outside of each slice of Bread. 
  2. Place a layer of Turkey on one slice, top with a layuer of cheese.  Add sliced gherkins and if using a sauce or preserve, spread that on the other slice.
  3. On a medium heat melt a small amount of butter in a pan with a lid.
  4. Place the sandwich in the pan and press down gently with a spatula, fry until golden brown on the one side, about 5 minutes (keeping the lid on for as much as possible).
  5. Flip the sandwich carefully, again pressing down with a spatula and cook for another 5 mins until golden brown (with the lid on as much as possible). 
  6. The sandwich is ready when the cheese has melted and both sides have a nice golden brown colour.
Posted in Recipes By Richard McMenamin

Ingredients

(5 portions)
  • 500g risotto rice
  • 1 tbspn chopped chives
  • A slug of olive oil
  • Rind of one lemon
  • 1 crushed garlic clove
  • 1 chopped white onion
  • 500cl vegetable stock
  • 200g mushrooms mixed
  • 75g Parmesan
  • 100g Brie De Meaux - sliced
  • Salt and pepper to taste
  • 90 fl oz red wine 

Method

  1. Sweat down the onions and garlic in olive oil till soft.
  2. Then add the sliced washed mushrooms and sweat till cooked.
  3. Add the rice, once coated with the flavours in the pan, add the red wine and reduce. 
  4. Add lemon rind and a good ladle of boiling stock at a time. Repeat this until the Risotto is cooked. 
  5. Finally add the grated Parmesan, check the seasoning and serve with a ripe slice of Brie De Meaux on top of each portion with chopped chives and a glug of olive oil.

Posted in Recipes By Richard McMenamin

Ingredients

(5 portions)
  • 2kg (flat, button and mixed) mushrooms
  • 1 small white onion finely chopped
  • 1 small leek washed and chopped
  • 2 cloves garlic crushed in rock salt
  • 2 tbs chopped thyme, rosemary, marjoram and parsley
  • 30g butter
  • 250g Lincolnshire Smoked Poacher
  • 100g Cheddar
  • 1/2 loaf of brioche 
  • Olive oil
  • Dressed mixed salad
  • Salt and pepper 

Method

  1. Sweat down onion, leek, garlic in butter till soft.
  2. Throw in mushrooms; cook down till all the moisture evaporates. 
  3. Add herbs and season.
  4. Toast both sides of brioche and rub with olive oil.
  5. Top with mushrooms and cheese. Bake till golden and serve with salad.
Posted in Recipes By Richard McMenamin
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