Dubliner Irish Cheese Crusted Fish Recipes
DUBLINER, SAGE AND WALNUT CHEESE CRUSTED BISCUITS
Provided by Food Network
Time 27m
Yield 12 biscuits
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees F and lightly grease a baking sheet. In medium bowl, stir together flour, baking powder, baking soda and salt. Add butter to dry ingredients and cut in with a pastry blender or fork until mixture resembles coarse meal. Stir in 1/2 cup of the cheese and remaining ingredients. Stir until mixture forms a ball, adding a little more flour if dough is too sticky. On a very lightly floured board, press dough into a 1-inch-thick square or circle. Sprinkle with 1/4 cup of the cheese and press lightly into surface. Turn and repeat with remaining cheese. Cut into 12 pieces and place on prepared baking sheet. Bake on center rack of oven for 10 to 12 minutes or until golden brown.
- Variation:
- Tomato Basil Biscuits
- Omit walnuts and sage. Stir in 1/3 cup finely chopped oil packed sun-dried tomatoes and 2 teaspoons basil.
DUBLINER STUFFED CHICKEN WITH IRISH BACON AND CABBAGE
Pilfered from "razzle dazzle recipes" in response to a request for a dish made with chicken and Irish bacon.
Provided by CHRISSYG
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Grease a baking sheet.
- Grate half the cheese and cut the rest into thin slices.
- Gently lift the skin from each chicken breast and insert the slices of cheese under it.
- Press skin down to seal.
- In a bowl, combine the bread crumbs, seasoning, salt, pepper, and grated cheese.
- Place the beaten eggs in a shallow dish and dip the chicken breasts into it.
- Dredge in bread crumbs and bake on prepared baking sheet for 35 to 40 minutes, until lightly browned.
- Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes.
- Drain on paper towels.
- Reserve.
- In a medium saucepan over medium to low heat, heat the oil.
- Sauté the onions and garlic until the onions are translucent, 3 to 5 minutes.
- Add the cabbage and mix well.
- Add the stock or broth, bring to a boil, and cook, stirring frequently, until the cabbage is tender.
- With a slotted spoon, transfer the cabbage to 4 heated plates.
- Keep warm.
- Boil the cooking liquid until reduced by half.
- Add the cream or half-and-half and cook to reduce by half again.
- Whisk in the butter, Strain the sauce and add the reserved strips of bacon.
- Slice the chicken breast onto the cabbage and pour the sauce around it.
Nutrition Facts : Calories 1114.7, Fat 84.1, SaturatedFat 38.9, Cholesterol 340.4, Sodium 1431.3, Carbohydrate 34.5, Fiber 3.1, Sugar 5.7, Protein 54.9
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