Chorizo and Coolattin Cheddar Potato Croquettes Recipe

From Wicklow comes Coolattin Cheese, a producer that has captured the affection of cheese lovers across Ireland and beyond. In this feature, Dee Laffan presents two irresistible recipes that showcase the planet’s finest cheddar, with photography by Philip Doyle

Nestled near the Wicklow–Carlow border, beneath the gaze of Mount Leinster, Tom Burgess has been turning dairy into distinctive cheeses that now feature on many Irish supper tables. For more than a quarter of a century, Tom and his partner have collaborated to fashion Coolattin Cheddar and Mount Leinster cheeses, refining their craft to transform grass-fed milk into rich, nuanced cheddars that lift any cheese board—from casual family gatherings to the festive pinnacle of Christmas celebrations.

Tom’s cheeses embody a blend of patience, passion and place, a fact that was acknowledged when Mount Leinster was crowned the world’s best cheddar at the World Cheese Awards for the second consecutive year. It stands among the many accolades this cheese has earned.

“For me, all I ever wanted was to craft the finest cheese people could taste and enjoy at their table,” says Tom, a genuine champion of Irish artisan cheddar on the world stage.

To read more about Tom’s journey, pick up the December issue of Irish Country Magazine, in shops now.

RECIPES TO SHARE THIS FESTIVE SEASON

Chorizo and Coolattin Cheddar Potato Croquettes

Makes 10-12 croquettes (or 25 balls, approx.)

Ingredients

• 500g potatoes, peeled and diced
• 50g butter
• 50g flour
• 200g Gubbeen chorizo, diced
• 150g Coolattin Mature Raw Milk Cheddar Cheese, grated
• 1 egg, beaten
• 50g flour
• 100-150g panko breadcrumbs
• Sea salt and pepper, to taste
• Sunflower oil, for frying

1. Boil the potatoes in a large pot of salted water until tender. Drain and mash the potatoes in a bowl.
2. Stir in the butter and mix until melted and combined.
3. Sprinkle in the flour and mix again to combine well. Season to taste with salt and black pepper.
4. Place a frying pan over a medium-high heat and add the diced chorizo. Cook until it releases its oil and is a little crispy.
5. Add the chorizo to a food processor or blender and blitz into a fine crumb. Don’t worry if the crumb is inconsistent in size. It’s okay if there are some larger bits, as these add texture.
6. Add the chorizo and grated cheddar cheese to the mashed potatoes and mix well.
7. Shape the mixture into small croquettes. You can also make even smaller bite-sized balls, which are great for parties during the party season.
8. Place the flour in one bowl, the beaten egg in another and a plate with the breadcrumbs. Dip each croquette or ball into the flour, then into the beaten egg, then coat with breadcrumbs and place on a plate.
9. Heat the oil in a deep pan over a medium-high heat. Fry the croquettes until golden brown on all sides.
10. Serve the chorizo and cheddar potato croquettes hot with a dip of your choice, such as a garlic mayonnaise or sweet chilli jam.

Cheeseboard with Caramelised Red Onion Chutney

Serves 2-4 people

Ingredients

• A wedge of Coolattin Mature Raw Milk Cheddar (12 months)
• A wedge of Coolattin Mount Leinster Raw Milk Cheddar (18 months)
• ½ bunch of seedless grapes
• A few figs, sliced (or other seasonal fruit)
• Crackers, of your choosing
• For the relish:
• 2 tbsp olive oil
• 1.5kg red onions, thinly sliced
• 300g dark muscovado sugar
• ½ tsp salt
• 200ml red wine vinegar
• 3 tbsp good-quality, aged balsamic vinegar
• 3 garlic cloves, crushed
• 1 tbsp wholegrain mustard
• ½ tsp paprika
• ½ tsp crushed chillies

1. Heat the oil in a large, heavy-based saucepan over a medium-low heat. Add the sliced red onion and fry for about 30 minutes, stirring regularly. The onions should be softened but not browned, and reduced by about half.
2. Stir in 3 tablespoons of the sugar, increase the heat slightly and cook for 7-10 mins until the onions are just starting to colour.
3. Then lower the heat again and add the remaining sugar, ½ tsp salt and all the other ingredients for the relish.
4. Simmer, uncovered, on a medium-low heat for 30-40 mins, stirring occasionally. The chutney should reduce and thicken to a dark caramel colour. Keep stirring to check it isn’t sticking to the bottom of the pan. To test if the chutney is ready, drag a wooden spoon across the bottom of the pan and it should take a few seconds for the juices to re-cover the bottom of the pan.
5. Spoon the hot chutney into cooled, sterilised jars, then seal and label*. These make great gifts!
6. To assemble the cheeseboard, remove the cheese from the fridge an hour before serving. Place on a chopping board or serving plate with some grapes and your other chosen fruit of choice. Spoon some of the caramelised red onion chutney into a ramekin. Pile some crackers in a corner of the cheeseboard also. Enjoy!

*The chutney will keep for up to 6-12 months.