Saturday 18 August 2018

Recipe: St Tola Goats' Cheese Courgette Muffins

Ahead of his appearance at Bloom later this month, master pastry chef Shane Smith shares some sunny baking recipes

Gluten-free Citrus Polenta Cake
Gluten-free Citrus Polenta Cake
St Tola Goats' Cheese Courgette Muffins
Rhubarb and Strawberry Galette

Think of the annual Bloom festival and no doubt images of show gardens and floral arrangements come to mind. However, it's not just your green fingers that you can indulge at the event - you can sharpen up your cooking skills, too.

At this year's festival, the Food Village will play host to hundreds of Irish food producers, both well established brands and smaller, artisanal companies. Showing you how to turn your new-found ingredients into tasty dishes will be leading chefs such as Neven Maguire, Catherine Fulvio, Paul Flynn and JP McMahon, who will appear on the Quality Kitchen Stage over the course of the five days.

Among those giving cookery demonstrations will be pastry chef Shane Smith, who will be appearing on Thursday, May 31 at 2.45pm and Saturday, June 2 at 10.30am. Having worked at the likes of the G Hotel and Knockranny House, Shane is a regular on TV3's Sunday AM programme. So, whether you've bought your ingredients or grown them yourself, try his sweet and savoury baking recipes to create a taste of summer.

St Tola Goats' Cheese Courgette Muffins

e courgette muffins.jpg
St Tola Goats' Cheese Courgette Muffins
 

Makes 9

Ingredients

200g self-raising flour

Salt and pepper

1 tsp baking powder

½ tsp bread soda

½ tsp ground cumin

1 medium egg

40ml rapeseed oil

150ml Irish buttermilk

100g St Tola Irish Goats' Cheese

2 tbsp chopped parsley

1 courgette (140g) grated and excess liquid squeezed out

Method

1. In one mixing bowl blend the flour, seasoning, baking powder, bread soda and cumin, set aside.

2. Whisk together the egg, oil and buttermilk.

3. Pour the wet ingredients into the dry and mix gently. Add in half the crumbled goats' cheese, chopped parsley and the courgette. Blend but do not over mix at this point.

4. Line a muffin tray with 9 paper cases and divide the muffin mix between them.

5. Sprinkle the remaining goats' cheese on top and place in a preheated oven at 180˚C and bake for 30 minutes.

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