We continue our culinary tour of Ireland with a sublime recipe from Nick Price, proprietor of Nicks Warehouse in Belfast. The award-winning restaurant is known for its relaxed atmosphere and imaginative cuisine, described by Frommer’s as “rib-sticking, soulful, hearty food.”
Get ready for the ultimate in sophisticated comfort food. All of the ingredients are readily available at your local natural and organic food store.
8 oz. milk
2 oz. butter
2 oz. plain flour
4 oz. blue cheese
Salt and pepper
4 waxy potatoes, boiled in their skins, then peeled and cubed
4 leeks, washed, chopped and lightly sautéed in butter
8 oz. breadcrumbs
4 oz. nuts or seeds of your choice
2 oz. grated Parmesan cheese
- Start the cheese sauce by warming milk until it’s hot to the touch.
- Melt butter in a separate saucepan. Add flour to make a roux. Cook slowly until mixture has a coarse sandy texture. (This eliminates the floury flavor. Be careful not to burn it.)
- Add the warm milk a little at a time, mixing as you go to achieve a smooth, creamy sauce. Cook slowly for 5 minutes.
- Add the blue cheese. Cook for another few minutes. Season with salt and pepper.
- Combine the potatoes, leeks and cheese sauce in a large bowl. Season with salt and pepper. Divide the mixture between four individual pie dishes.
- Combine the breadcrumbs, nuts/seeds and Parmesan cheese. Sprinkle over the top of the pie dishes.
- Bake the pies on a tray at 350°F for 20 minutes, or until golden brown and heated throughout.
More Irish Recipes
- Brown Scones — Chef Suzanne Goin of Lucques in Los Angeles
- Mildly Spicy Red Cabbage — Chef Catherine Fulvio of Ballyknocken House in Wicklow, Ireland
- Brussels Sprout Hash — Chef Jeff Eng of Clyde’s of Georgetown in Washington, DC
- Potato and Almond Soup – Chef Fred Cordonnier of The Clarence in Dublin