Ingredients for Baked Spud a la Dubliner include one large baking potato, a quarter cup of broccoli; a quarter cup of mushrooms; a teaspoon of extra virgin olive oil; a quarter cup of grated Dubliner cheese; a quarter cup of low/no fat yoghurt; a pinch each of salt, garlic powder and paprika; a sprig of chopped coriander.

Directions:

Pierce and bake the potato at 375° for an hour or until tender. Meanwhile use a small saucepan to sauté the broccoli and mushrooms in extra virgin olive oil until tender.
When your potato is cool enough to handle, slice in in half along its length. Carefully scoop out the potato, leaving a thin jacket.
Mash the potato flour in a bowl, and stir in two tablespoons of Dubliner Cheddar, yogurt, salt, garlic powder and paprika with chopped coriander. Stir in the broccoli mixture and transfer all back into the potato jackets. Sprinkle with remaining Dubliner and pop it back into the oven on a baking sheet for a few minutes 375° until the cheese is melted.

Tuck in, but watch out for the hot cheese lip effect!

This is one of those fun foods that actually tastes better when the turkey’s had a day to gain some texture. We’ve included the tomato salsa instructions below, but if it were us, we’d pick up the ready-made version at the supermarket. Because we can’t all be Rachel Allen, can we? It’d get confusing.

Eats for four? You’ll need:

8 soft flour tortillas

500g left-over turkey meat

1 red chilli, chopped

200g Dubliner Cheese, grated

1 can of cooked kidney beans, rinsed and drained

2 handfuls of freshly chopped coriander

Ice-cold soured cream (or low-fat fromage frais)

The tomato salsa:

1 can of chopped tomatoes

4-5 spring onions, chopped

Handful of chopped coriander

Salt and pepper

Pickled jalapeno chillies, chopped

To make the salsa, pour the tomatoes into a sieve to drain. Don’t stir or mash them. Combine them in a bowl with the spring onions, chillies and coriander. Mix well, taste and season.

Put the turkey meat in another bowl and combine beans, chillies, coriander and half of the grated Dubliner. To make the fajitas, divide the turkey mixture between the eight tortillas, roll up and arrange in an

oven dish. Sprinkle with the remaining Dubliner Cheese, then put under a pre-heated grill until the cheese is melted. Serve with the tomato salsa and ice-cold soured cream on the side.

Tuck in. Mmmmm- ow ow ow OWW!! (Warning: watch out for that hot Dubliner Cheese!)

Pic courtesy of Elina Innanen

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Another fun trip down Mexico way. Perfect in the hand as a substantial snack if you’re doing a spot of home entertaining, or watching the Saturday movie with the kids, or just back from the pool, or just needing something to go with the Sauv Blanc… You get the idea!

Here’s what you’ll need to serve eight.

8 corn or flour tortillas

8 slices of Dubliner Cheese

250g hot refried beans (refritos)

2 teaspoons chopped fresh jalapeno or serrano chilli

quartercrisp lettuce, such as iceberg

100g pitted olives, green or black

250g salsa

125ml soured cream

8 cherry tomatoes (optional)

sprigs of coriander (optional)

2 fresh red chillies, chopped (optional

How do I make them, Señor?

Soften the tortillas with a little water and pop into a preheated oven at 180°C (350°F) Gas Mark 4 for about 12 minutes. Spread 2-3 tablespoons of the refried beans on each tortilla. Add those yummy Dubliner Slices, chilli, lettuce, olives, salsa and the cream. Fold the base of the tortilla, then fold over the two sides like an envelope. Do not pop into postbox. They’re for popping into humans. Serve warm with those optional cherry tomatoes, coriander or chillies.

Additional thank you to Petra Carte. Image courtesy of Andy Hay.

Let’s face it, tortillas are just good craic.

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