#AD I’ve teamed up with Dubliner Cheese to show you the many ways to enjoy the delicious Dubliner Lighter range. What I love about Dubliner Cheese Ligher is that it has the same delicious “Distinctively Dubliner’ taste, with 33% less fat! It is a great choice for those seeking a low-fat option, that is naturally high in protein and calcium, without ANY compromise on taste.
This homely comforting pie is so delicious and perfect for a weekend recipe to treat all the family. It’s great for freezing too.
This serves 6 (decent portions)
You will need:
8 large Irish spuds
1 cup of whole fat milk
1 organic white onion
1 organic carrot
1 cup of broccolli
1 cup of cauliflower
250 ml double cream
2 cups of freshly grated Dubliner Cheese mix of white and red mature Dubliner Lighter range (33% less fat)
1 heaped teaspoon English mustard
1 large handful of fresh flat-leaf parsley
150g smoked haddock ,
150g cod fillet (skin off), from sustainable sources
150g monkfish (optional)
150g fresh salmon fillet
1 whole nutmeg , for grating (optional)
What to do:
Preheat the oven to 180°C
Peel the spuds, then put into boiling salted water and bring to the boil and cook until nice and soft. Leave to one side.
While the spuds are cooking boil up your carrots and cauliflower and broccoli until 90% cooked. Leave to one side once cooked.
Chop the fish up into chunks and boil in salted water for 15 minutes until 80% cooked.
Peel and finely chop 1 white onion, then peel, halve and finely chop one carrot.
In a separate pan, fry the onion slowly with the carrot in a little olive for about 5 minutes, then add the double cream and bring just to the boil.
Remove from the heat and finely grate in 2 good handfuls of grated Dubliner Cheese, then squeeze in the lemon juice. Then stir in the mustard.
Pick and finely chop the parsley and stir into the cream mixture. At this stage add in half cup of milk gentle and simmer. Leave to one side.
Slice the fish into chunks, then place the fish into a fish casserole dish or a casserole dish
Layer all the vegetable gentle on top of the chunks of fish.
Gentle pour the delicious cheese sauce all over the dish.
Then get your spuds and gently spread out all over the top of the dish using the back of a big spoon to spread it out all evenly.
For the final part of the dish grate a mix of white and red Dubliner Cheese evenly all over the top of the spuds and grate some whole nutmeg all over for a warm nutty taste which compliments the sweet nutty Dubliner Lighter Cheese very well.
Place it into the oven for 30 minutes or until the top of the fish pie is golden brown and to your liking.