Michael Hayes
You may recognise comic, actor and TV presenter Michael Hayes from RTE’s How Low Can You Go?, but you might not know about his love of Dubliner Cheese. Read on, butty lovers…
“Cheese is a real yummy quick lunch for me. My favourite at the moment is a veritable mystery tour of delight for your taste buds, with Dubliner Cheddar as the bus driver!
Cut some bacon rashers into cubes and with just a tiny bit of olive oil in the pan fry them. When they’re getting crispy, remove them.
Throw some butter and thinly sliced red onion onto the still hot pan mixing and seasoning till the butter has melted and the onion’s getting a bit soft.
Throw in a modest slurp of white wine and glaze the pan. When the wine has evaporated and it’s a bit marmalade like, mix the bacon back in.
Get a thick slice of bread or ciabatta if you’re feeling a bit Mediterranean, and onto it spread a thin layer of a rago. Now for the highlight of this culinary conquest; with all due pomp and ceremony remove from its wrapping the finest of Dubliner Cheese. From this succulent block of Dairy Divinity cut some doorstep slices and lay them on the bread/rago combo. Now get the bacon and co. from the pan and sprinkle onto the bed of cheese. (There is a school of thought that believes it is better to have the cheese on as bedding for the bacon etc. That’s a decision I will leave between you and your spiritual advisor.)
Thinly slice some spring onion, then sprinkle only a smidge of it on your creation and put in a preheated oven till the cheese has gone crispy brown on the edges. You’ll know when your masterpiece is completed by the sweet aroma of your sizzling Dubliner cheese wafting seductively from the oven.
Remove it, then indulge for a moment in the sheer glory of your work, behold the wonder of the bubbling cheddar, feed your eyes on its beauty, gasp at its magnificence and then feed your face and make another one!
Bon App, as we say down the country.”
Lucy K
You can guess that Lucy K is a woman with plenty on the go, so here she shares one of her secret weapons with us. She calls it easy, quick and comforting, and what could possibly be yummier than Dubliner cheese on toast? A completely delicious way to keep you going until tea time!
For Lucy’s own twist on Dubliner Cheese on Toast you’ll need white bread; white Dubliner Cheese; tomatoes; worcestershire sauce or branston pickle.
Slightly toast the white bread. Pour white grated Dubliner cheese on it. Stick it under the grill until it browns, then add some chopped tomatoes and a sprinkle of worcestershire sauce or smooth branston pickle. Delicious!
Jennifer’s Four Cheese Pasta Bake: It’s Bella bella bella!
Jennifer Maguire is owner of makeover studio Bella and a veteran of The Apprentice, so she knows a trick or two about getting things right. Here’s her yummy take on the classic Four Cheese Pasta Bake. Thanks Jennifer!
Four cheese pasta bake á la Maguire requires cheddar; red leicester; stilton; parmesan; penne pasta; one red onion, peas; pancetta and cream.
Chop and cook onions in frying pan with olive oil. Boil peas from frozen. Add pancetta to pan with the onions, add peas.
Boil water for the penne pasta. When pasta is al dente, drain and add pea and onions and pancetta. Add a small tub of single cream, add grated cheese and a good table spoon of parmesan and stilton, then add mix to a baking dish. Season with black pepper, then bake for 20 mins on a fan oven heat of approx 200 degrees.
Serve hot with a stick of garlic bread and side salad. And don’t be greedy! Sharing is caring. 
A rockin’ Roquefort from FM104’s Sean Munsanje
He knows his way around a movie review, but we bet you didn’t know how handy he was with his greens! Sean Munsanje has kindly given Dubliner Cheese the inside scoop on his own Roquefort salad. And we gotta tell you, it’s getting a tasty four and a half star* review from us!
Sean’s Rockin’ Roquefort Salad requires Roquefort cheese; lettuce; mushrooms; string beans; pine nuts; bacon bits; olive oil; balsamic vinegar; mustard
Get a big bowl and throw in whatever mix of lettuce leaves you want. Rocket works well. Thinly slice some raw mushrooms and sprinkle on top. Blanche some string beans, let cool and throw on top. Get a small pan and quickly toast some pine nuts (no oil needed) and add to salad. Cut your lovely piece of Roquefort cheese into small cubes and sprinkle on top. Get some finely sliced bacon bits. Quickly fry and put on the salad.
The dressing…
Few glugs of olive oil, about 2 tablespoons of balsamic vinegar, and a tablespoon of mustard. Mix together and pour on salad.
Nothing better for the salad days. And if you want to catch up with Sean at the day job, head over to his movie review section at FM104 magazine.
* So where did Sean drop half a star? Well maybe we’re biased, but while some people think Roquefort cheese is essential for Roquefort salad, we’re thinking Dublinfort… 
