St Tola goat’s cheese is made by Siobhán Ni Ghairbhith and her group Inside the Burren in Co Clare with milk produced from her personal herd of goats. They produce A selection of goat’s milk cheeses that differ from gentle cheese curd to mature St Tola.
They’re Definitely one of many Irish cheese makers still making cheese from uncooked milk, using milk from Their very personal farm herd, Versus being solely Counting on buying for in milk To current cheese.
St Tola unique is The proper texture for this dish As a Outcome of it folds in completely with The The rest of the ingpurpleients, Ensuing in A lovely creamy, agency filling.
Hannah O’Donnell is a chef at Kai in Galway.
Hannah O’Donnell’s St Tola, quinoa, and pecan stuffed squash
St Tola, quinoa, and pecan stuffed squash
2 medium sized butternut squashes, halved lengthways and seeds eliminated
100g purple quinoa
120ml vegetable inventory
50g St Tola goat’s cheese
30g pecans, toasted and chopped roughly
Handful of dried cranberries
Zest and juice of 1 lemon
Handful of flat leaf parsley, chopped
Few leaves of sage, chopped
2 tsp floor fennel
1 tsp floor cumin
1 tsp chilli flakes
2 tsp dried oregano
2 tsp black pepper
2-3 tsp salt
1 tbsp date syrup
Good extreme quality olive oil
40g grated Parmesan
1 Prewarmth the oven to 180 levels.
2 Place the squash on a baking tray. Oil generously All by way of and season with salt and pepper. Bake for Half-hour pores and skin up, till tender. Take away from oven And permit To relax for 10 minutes.
3 To put together dinner the quinoa, put it Right into a saucepan with 120ml vegetable inventory, or water and one vegetable inventory cube. Convey to boil and simmer for Quarter-hour till absolutely put together dinnepurple. Look at for water ranges Since the quinoa might want a prime up. Take away from warmth And permit To relax.
4 Scoop virtually All of the flesh out of the squash leaving A few 1-2cm of flesh Shut to the pores and skin. Place the squash shells again on to the baking tray and Put aside.
5 In a medium sized mixing bowl add the squash flesh, goat’s cheese, quinoa, herbs, lemon and cranberries. Add the spices, cumin, fennel, chilli flakes and oregano. Add the seasoning and date syrup. Mix till properly mixed and check for seasoning.