Banagher Bold Cheese (Ale Washed Cheese) “Mushrooms & Toast” Served with Butternut Squash Soup
By Head Chef, Eddie Attwell
A hearty starter or warmer coming into the cooler autumn months.
This dish is broken down into many different parts incorporating the autumnal flavours from Wild Mushrooms, Spinach, Crispy Kale, Pickled Girolle and Shallots, all served on Toast alongside Roast Butternut Squash Soup.
For this recipe you will need to complete the following steps:
You can grate your cheese or slice to your preference but this custard is a versatile recipe which could be used for pasta or even cauliflower cheese.
- 200g Banagher Bold Cheese
- 100g Parmesan
- 7 Eggs
- 200ml Milk
- In the restaurant we use a thermomix to cook the custard. Alternatively, you can try this by making a bain marie (use a pan with water and a heatproof bowl on top).
- Grate the Cheese to ease it to melt , first melt the Cheese to the Milk then add the Eggs and keep stirring until it reaches around 82 degrees Celsius.
- You should notice the mix thickening and coat the spoon like a normal custard.
- Remove from the heat and pour to a container to chill.
- To serve this can simply be scooped from the dish or transferred to a piping bag.
The Wild Mushrooms
- Wild Mushrooms
- Simply saute the two in a pan with a little Oil and Butter, then season.
- Put on a cloth to drain excess liquid as you don’t want soggy Toast.
Pickled Girolle & Shallot
A simple pickle for the Girolle and Shallot
- 400ml Water
- 100ml White Wine Vinegar
- Sprig of Thyme
- 10 Coriander Seeds
- Pinch of salt
- 30g Sugar
- All ingredients in a pan.
- Pour over prepared Shallot Rings and Mushrooms.
- Wrap them in a container and let them cool before transferring them to the fridge.
- Remove large veins from the leaves.
- In a dry frying pan place the leaves on a medium heat.
- Once the colour intensifies, flip the leaves, add a pinch of salt and allow to keep drying.
- Reserve in a container to serve.
Butternut Squash Soup
- 2 Butternut Squash
- 1 Carrot Chopped
- 2 onions sliced
- Rapeseed oil
- Chop the Squash in half lengthways and scoop out the seeds from the bottom end.
- Peel and dice with the Onions and Carrots to sweat for the base.
- With the tops of the Butternut Squash, score with a knife and season with the garlic, thyme, salt and oil.
- Roast in the oven at 180 degrees Celcius for approx. 20 minutes until coloured then a remaining 10 mins on 160 degrees Celcius to cook through.
- Scoop the roasted flesh from the skins and add to the sweated soup base.
- If there is Roast Squash juice or caramelization on the tray, deglaze it with your stock or water as it is a great flavour enhancer.
- Use your preference of stock to cover ingredients and allow to simmer and then blend till smooth.
- Season and serve in a bowl.
- Garnish with crispy kale leaves.
- Your favourite thick Loaf
- Cut your Loaf in strips and lightly drizzle with Oil.
- On a char grill or skillet pan toast the Bread on both sides to give it a nice charred flavour keeping the bbq flavour alive as we enter autumn.
Putting Your Dish Together
To serve, plate your Chargrilled Loaf and load it with the Wild Mushrooms, Crispy Kale, Pickled Girolle & Shallot and top with the Cheese Custard.
Enjoy it along with the comforting flavours of the Butternut Squash Soup.