It’s a lovely sauce to serve cool over a robust fish such as Monkfish

Serves 4

Ingredients:

¼ pint (150ml) Glenilen Double Cream
2 Tablespoons Glenilen Crème Fraiche
1/3  chicken stock cube (diluted in a tiny amount of boiling water)
Pinch of sugar
1 Tablespoon white wine vinegar
1 ½ teaspoon Dijion mustard
1 small red onion finely diced
2 Tablespoons chopped Tarragon
1 Tablespoon rinsed capers
Method
1.       Bring the cream, Crème Fraiche and Chicken stock to the boil
2.       Add the sugar, white wine vinegar and the mustard, stirring to combine
3.       Remove from the heat and leave to cool
4.       Then add the red onion, tarragon and capers
5.       Season to taste
6.       Chill until needed (lasts up to 24 hours in a fridge)

Glenilen Farm entry in the latest Bridgestone Irish Food Guide:

Have you seen the funky, colourful new labels on the Glenilen range?
How cool are they?  Cool as all get out!  Chic as all get out!  And to
think that we can remember back to the days when the yoghurts, creams
and cheesecakes of Glenilen Farm were brought by Valerie to the Bantry
Boy’s Club on Friday mornings in unmarked jars and tubs and containers,
when the family business was taking its first nervous steps.  You’ve
come a long way baby, and you’ve gotten better every step of the way.
Now that’s how you run a farm business, and how you create a luxury
brand: the right people; the right place; truly great products; and
passion.

We began to supply Selfridges on Oxford St  just before Christmas with our cheesecakes, mousses and butter …and the response so far has been great!!

Our yoghurts will be on their shelves from the middle of January. For more information on Selfridges please visit their website.

We recieved a great award last week in Dublin.

Valerie was in Dublin last week to collect an award for the “Best New Packaging for 2009″ from the Institute of Designers in Ireland, we think the packaging looks great and are really chuffed with the award.  Our website was also highly commended too!!

Let us know what you think of our products and new packaging by leaving messages on our guestbook.

Apple and cinnamon muffins

9 oz (250g) self raising flour

1 teaspoon baking powder

½ teaspoon salt

1 – 1½  tsp cinnamon

4 oz (110g) white granulated sugar

1 egg

5 floz milk

3 oz melted Glenilen farm butter

6oz (170g) apple (any type), peeled cored and finely chopped

A handful of raisins of chopped walnuts (optional)

Optional topping:

2-3 tablespoons soft brown sugar

1. Prepare muffin tins. Preheat oven to 190 degrees.
2. In a lafge bowl, sift together or stir well with a fork: flour, baking powder, salt and spice. Stir in sugar. Make a well in centre.
3. In another bowl, beat agg with a fork. Stir in milk, butter an chopped apple.
4. Pour all the wet mixture into dry. Stir until just combined, there may even still be some dry flour in the bowl, that’s ok, the trick is not to overmix. Fold in raisins/walnuts if using.
5. Spoon immediately into muffin tin. Sprinkle tops with sugar if you like. Makes 18 muffins in our house. Bake for 20 – 25 mins until tops are lightly browned and spring back when touched.
6. Leave to cool on cooling tray.

For an added treat serve with Glenilen farm crème fraiche.

I make these for the kids lunch boxes, as they don’t have too much sugar or fat compared to regular buns. If any left I freeze them but they’re usually eaten before they get that far!

We’ve made a delicious home made recipe for Coffee Swiss roll. Why not give it a try!!

Prepare a swiss roll tin with greased parchment paper.

Cake Ingredients:
3 eggs, seperated
3 oz plain flour, sifted
3 oz sugar
1tsp baking powder
1 dessertspoon Irel coffee extract

Filling:
1 tub Glenilen farm double cream
1 dessertspoon sugar
1 dessertspoon Irel coffee

Method:

It’s a firm favourite as a tea time treat in our house, and also freezes well. Could also be left flat, split and cream put in as a sandwich, and cut into squares, or alternatively bake in two small sandwich tins for a more traditional cake.

We were recently featured in an Irish Times article on Friday 4th September. Click here to read it ››

Our re-branding is almost complete now, and with it we are bringing out some new products. There will be 2 new 500g tubs of probiotic natural yoghurt one with raspberries and another with blackberry and apple. Also our creme fraiche should be on the shelves shortly, it has a fantastic flavour.

We decided to change the name of our quark/fromage frais to ‘low fat cream cheese’, it is exactly the same product just a different name, although since we started making it in our new cheese vat, we think it has even got better as it has become thicker and developed a nicer texture.

If you are in the Drimoleague area, take time to explore the walkways that have been opened up through the local countryside. You won’t be dissapointed as the scenery is spectacular. Part of it will go through our farm, alongside the river Ilen.

We have this really easy recipe for summer BBQ’s using our Glenilen Farm Natural Yoghurt. This is really suitable for chicken or lamb.

Allow for one tablespoon of natural yoghurt per meat portion. For every 2 tablespoons of natural yoghurt mix one teaspoon of harissa paste. Spread over the meat and allow to marinate for 20 minutes (or longer if you can) and it is ready for the barbeque.

The result after you barbeque is a delicious spicy and tender meat. Serve with rice or couscous!