Use it in sauces, soufflés or other recipes involving cheese, such as pizzas or toasted rabbits. Here are some recipes using Milleens as an ingredient.
Milleens with Pasta
Warm some cream slowly and gently in a pan with fresh or dried sage. Strain away the sage.
Add skinned and chopped Milleens to the hot cream and stir until the cheese dissolves and disappears.
Pour this sauce over freshly cooked tagliatelli or, better still, add the pasta to the pan.
Ingredients:
200 - 250 grams (half-a-pound) Milleens grated
200 - 250mls Cream (a bit less than half-a-pint or one cup)
Sage
Tagliatelli
In a saucepan warm some cream, about a half-pint, in which you have placed a handful of fresh sage leaves. Allow this reduction to sit on a warm range or hot plate until the cream has absorbed the flavour of the sage and then strain away the sage. Add Milleens and stir until the cheese disappears.
Cook the tagliatelli until al dente. Drain.
Pour the tagliatelli over the creamy sauce. Mix. Serve.
This dish stands alone, but can be rendered more substantial by the addition of ham which has been cut into strips of the same width as the pasta, or some cooked white fish, or smoked fish, or chopped cooked spinach, or, best of all, when in season, some lightly cooked Italian Fennel.
Mashed Potatoes with Milleens Chunks
Ingredients:
Potatoes
Milleens
Cubes of cheese are folded into the hot mashed potatoes. Spring Onions, in generous proportion, cream, butter, pepper and salt may all add savour to this dish which is a delightful counterpoint to crisply grilled bacon, lamb cutlets, or lamb's liver.
Milleens Pouffes
Ingredients:
Milleens
Warm Choux Pastry Mix
Fold diced (¼ inch little cubes) Milleens into choux pastry. Spoon or pipe tablespoonfuls (4 t-spoons) of the warm sticky mix onto a baking sheet in stiff little mounds. Bake. Serve hot.
These profiteroles can be prepared in advance and served cold as a canapé with a crisp, white wine or they can be served hot from the oven, basted with the gravy of a roast of beef, lamb, fowl, or game. They are wonderful when filled with a mild horseradish sauce. One that has been mixed with parsnip puree. Or swede turnip puree.
