Recipes: Autumn food to fall for
As the season changes, Food & Wine’s resident chef Jess Murphy of Kai restaurant in Galway has two comforting savoury dishes – plus a really easy ice-cream – for you to try
Burnt butter leeks with orecchiette, Velvet Cloud yoghurt and Coolattin cheddar
Serves 4
If you can’t get your hands on Coolattin, Coolea is a delicious substitute.
Ingredients
500g dried orecchiette pasta or any other short pasta you prefer
70ml white wine
80ml chicken or vegetable stock
4 large leeks, sliced
100g stale bread, cubed
70ml extra virgin olive oil
100g butter
40g hazelnuts
3 cloves garlic, grated
500ml Velvet Cloud yoghurt
200g Coolattin cheddar, grated
