Husband and wife team Oliver Beaujouan of The Wild Side and Maja Beaujouan of The Little Cheese Shop in Dingle put together a quintessential cured meat, fish and cheese platter using their hand-made products reflecting the Kerry terroir!
Serves 4
INGREDIENTS
Kerry chorizo
Tuna (smoked over oak wood)
Chicken liver paté with chilli
Dilliskus cheese by the Dingle Farmhouse
Kelp pickled with garlic and ginger
INSTRUCTIONS
It’s so easy to put together a plate of cheese and cured meats when you use products that are hand-made and hand-crafted by Oliver Beaujouan of The Wild Side and Maja Beaujouan of Dingle Peninsula Cheese, who also owns The Little Cheese in Dingle, County Kerry.
Oliver suggests you start by choosing his The Wild Side Kerry chorizo, which has a robust spicy flavour. It goes perfectly with Maja’s Dilliskus cheese which is threaded with local Kerry seaweed.
His The Wild Side kelp, foraged locally, is pickled Asian-style with garlic and ginger and adds a piquancy to the plate. Fish lovers will enjoy his tuna, which is smoked over wood embers. You’ll see the Frenchman in Oliver’s chicken liver paté with chilli which is smooth and creamy, just the way a good classic paté should be!
WHERE TO SOURCE KERRY INGREDIENTS FOR THIS RECIPE
You’ll find Dilliskus cheese in season at The Little Cheese Shop in Dingle; Sheridan’s Cheese, Dublin 2 and Temple Bar Market on Saturday in Dublin.
Call Oliver at 087 7922468 if you would like to include his products on your menu or use them at home.
Serve the Kerry Meat and Cheese Plate with a slice of artisan bread from Bácus Bakery or if you or your guests are coeliac serve with some bread from lldiko Bajzat from Wellness Baking.
