It may not be what first comes to mind when you think of Irish cooking, but this recipe, inspired by Dublin’s newest fine dining spot, The Greenhouse, showcases the diversity of modern Irish cooking.
By Jess Lacey
Crozier Blue is an Irish farmhouse blue sheep’s milk cheese. It takes its name from the staff carried by St Patrick when he converted the Irish to Christianity in Cashel, Co Tipperary, where the cheese is made today.Print
Jess Lacey is an Irish food blogger and soon to be lawyer. She has found a home in London, Dublin, Leiden, Melbourne and Aarhus. After a brief foray into the world of Michelin starred cooking, she decided to keep cooking and food as relationships based purely on passion rather than income. She travels frequently, and justifies this by writing about it. More of her musings and recipes are available on her blog, Canal Cook.