Saturday 3 December 2016

Donal Skehan's... what to eat now

Donal Skehan

Published 07/06/2015 | 02:30

Donal Skehan's Sourdough Tartine with Blue Cheese & Roasted Honey Figs
Donal Skehan's Sourdough Tartine with Blue Cheese & Roasted Honey Figs

Sweet and satisfying, cook up my perfect summer sandwich for an al fresco lunch guaranteed to impress your guests

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Sourdough Tartine with Blue Cheese  & Roasted  Honey Figs

This tartine is the perfect summer sandwich and is a fantastic lunch or light dinner. The basis of any good sandwich calls for fresh ingredients and the best quality bread you can get your hands on. This recipe works particularly well with sourdough, but any crusty bread will do the trick. Serve it with the watercress tossed in vinaigrette made with walnut or hazelnut oil, and some toasted nuts, and enjoy with your favourite glass of wine.

Serves 2

You will need

2 slices sourdough bread

About 1 tablespoon extra-virgin olive oil

150g Cashel or Crozier blue cheese, rind discarded

Knob of butter

3 fresh ripe figs, cut in half

3 tablespoons sherry vinegar

3 tablespoons runny honey

Watercress salad, to serve (see intro)

50g toasted nuts, hazel or walnuts are best

Method

Heat a griddle pan until smoking hot. Toast the slices of sourdough and then drizzle with the olive oil. Put the cheese on top and half-spread it, just to flatten it down a bit. Put one slice on to each serving plate

Heat the butter in a small frying pan and cook the figs on both sides until they have a little colour - it will only take about 25 seconds on each side. Add the sherry vinegar - it will spurt, so be careful - and then drizzle in the honey. Stir the juices around and turn over the figs. Spoon the figs on to the blue cheese and drizzle the juices over the top. Add a small mound of the watercress salad to serve.

Donal’s Irish Feast

The new series of Donal’s Irish Feast is back on your screens and I am hitting the road again to visit some of the finest food producers this country has to offer. In this series, I travel the length and breadth of Ireland, stopping off to meet producers, pick up ingredients and visit some of the most beautiful country homes along the way. Make sure to tune in to RTÉ 1 every Monday at 8.30pm to see what I cook up for each feast! 

Arbutus Bread

Declan Ryan was the first chef to receive a Michelin star in Ireland, so when he set his sights on making bread, it was obvious his would be no ordinary loaf. Arbutus Bakery specialises in sourdough and yeast breads (perfect for my tartine) and its makers are dedicated to using traditional methods when creating their artisanal loaves. These fantastic breads are available throughout Cork.

See: arbutusbread.com

Apitherapy Honey

Aisling Kennedy is passionate about good Irish honey. Her honey bees collect nectar from a variety of blossoms, depending on the season, and her choice to filter it directly from the hive produces some of the best honey nationwide. Drizzled over my tartine, swirled into porridge or simply spread on toast, this honey is a real treat!

Buy: apitherapy.ie

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