We’ve been working on something a bit different. Lismaine Cottage prides itself in great home cooking, offering breakfasts with home-made Irish bread and pancakes, and local produce. Our love of food extends beyond breakfast, however, to almost every kind of cooking and baking. We have dabbled in food-focused videos in the past with a reasonably successful breadmaking short, but this is the first in a more relaxed style, produced by Newforge Studios.
With that, we’re announcing the launch of our new webseries “Cooking in the Cottage”. Episode 1 is tackling mac ‘n’ cheese, a great winter warmer, and the perfect solution to empty fridges post-Christmas. For the most basic variant, all you need is dried macaroni, milk, flour, butter, and cheese. Our version has a bit of a twist though, and works well as a main course. It doesn’t really matter which vegetables you use – I used what I had to hand in the fridge, so don’t feel bound to the ingredient list in the recipe. Substitute at will!
Spicy macaroni cheese with peppers and chorizo
Serves four to six people (depending on how hungry you are!)
50g plain flour
500ml whole milk
1tsp English mustard powder
200g mature cheddar, grated
2 sweet peppers, diced
1 onion, finely chopped
1 chilli, finely chopped
10 cherry tomatoes, halved
100g chorizo, diced
- Cook the macaroni in a pan of boiling, slightly salted water for two minutes less than stated on the packet – usually about 8-10 minutes. It will finish cooking in the oven. Drain well, and set aside.
- In another saucepan, melt the butter over a medium heat. Once melted, add the flour, and stir to form a roux. Cook the roux for a few minutes, and add the mustard powder and paprika. (the roux will act as a thickener for the cheese sauce)
- Add in the milk gradually, whisking continually to form a smooth sauce. Turn the heat down to medium-low and stir occasionally until thickened.
- Pre-heat the oven to 180 degrees Celsius (160 degrees fan)
- While the sauce is thickening, prepare the vegetables. Finely chop an onion, and dice two peppers, and halve 10 cherry tomatoes. (Or whichever vegetables you’ve got to hand and think might go well with it!). Dice the chorizo.
- Heat 1 tbsp olive oil in a large frying pan over a medium-high heat, and stir fry the vegetables for a few minutes until soft.
- Add the chorizo, and fry for a further 2 minutes until softened.
- Take the white sauce off the heat, and add half the grated cheddar, and stir until the cheese is well incorporated.
- Add the macaroni to the fried vegetables and meat, along with the cheese sauce, and mix well.
- Either transfer the mixture to an oven safe/casserole dish or use the frying pan (if it is large enough, and oven safe), and bake in the oven for 15-20 minutes, or until golden brown.
- Serve with bacon, cheese and onion quickbread for a great Winter treat (that recipe is yet to come!)
And that’s it! Simple, right? Let us know what you think. And as always, the only place you can try our food is right here at Lismaine Cottage B&B. We just won a booking.com guest review award, so come and stay and experience our award winning hospitality.