Goat’s cheese and pastrami crepe with a walnut & pink fir potato salad

Ashford Castle goats cheese and Irish pastrami crepe with a walnut, rock and pink fir potato salad.

For the crepe:

250g plain flour

One egg

450ml milk

Pinch salt

20g butter

For the filling:

250g fresh pasteurised goat’s cheese (like Galway Farm goats cheese)

Six sliced of cured Irish pastrami (you can use also Parma ham/serrano ham)

250g pink fir apple potato (beautiful salad potato, in full season now), steamed, peeled and diced

60g roasted walnuts (roast the walnuts at 150°C for 15 minutes in your oven)

125g rocket leaves (or mixed leaves from your market, as it will contain mustard leaves and will give a nice peppery flavour to your salad)

For the dressing:

10g honey

30g lemon

60g olive oil

10g pumpkin butter (optional)

Mixed seeds (chia seeds, pumpkin seeds, sesame seeds, sunflower seed)

  • 1 Mix all the ingredients for the crepes (apart from the butter) using a hand blender.
  • 2 Melt the butter on a non-stick pan over a medium heat. Ladle the mixture onto the pan (it should make six pancakes). When the mixture comes away easily from the pan, flip to brown on the other side.
  • 3 Meanwhile, cut the cured meat into strips.
  • 4 Prepare the salad by mixing the leaves with the walnuts, potato, cured meat, and crumbled fresh goat cheese. Add the dressing and mixed seeds.
  • 5 Lay one crepe on a board, top with the mixture and fold into four to serve as a pocket.

    • Chicken enchiladas gluten-free crepe

    Ashford Castle chicken enchiladas gluten-free crepe.

    For the gluten-free crepe:

    250g buckwheat flour

    One egg

    450ml milk

    100ml gluten-free beer (optional, reduce the quantity of milk to 350ml if adding the beer)

    Pinch salt

    20g butter

    For the filling:

    250g diced chicken

    One white onion, diced

    One red sweet pepper, diced

    One can of red kidney beans, drained and rinsed

    150g grated red cheddar

    One packet of burrito seasoning mix

    One green chilli, diced

    One jar of 25cl tomato sauce (garlic onion)

    A dollop of sour cream

    Coconut oil

    For the salsa:

    One fresh avocado, diced

    Two tomatoes, diced

    1 small red onion, diced

    ¼ bunch of fresh coriander, finely chopped

    Juice of one fresh lime

    One green chili, finely diced

    Olive oil

  • 1 For the filling, pre-heat the oven to 160°C.
  • 2 Melt the coconut oil over a medium heat. Add the onion and the diced chicken for two minutes.
  • 3 Stir it slowly, adding your spice mix, the red pepper and green chili. Cook for about five minutes and then add the kidney beans, tomato sauce and sour cream. Cook for a further five to 10 minutes slowly.
  • 4 When cooked, you should have a juicy chicken dish. Leave to cool down for 30 minutes or overnight in your fridge.
  • 5 Prepare your crepes as mentioned in the previous recipe. These ingredients allow for gluten-free pancakes but you can use the mix from the first recipe if you prefer.
  • 6 Spread the mixture along the bottom of the crepe, top it with grated cheddar and then roll it up. Depending on how moist your chicken dish is, you may save some of the liquid for later.
  • 7 When your crepes are rolled up, add some of the leftover sauce on top of the crepes and top with grated cheese.
  • 8 Bake in the oven for 15 to 20 minutes until browned.
  • 9 Serve with salsa on the side.