St. Killian is the best known of the Carrigbyrne Farmhouse Cheese Company’s Camembert-style cheeses. Made near Enniscorthy, County Wexford, it is easily recognized by its hexagonal shape. Like other white rind cheeses, St. Killian is delicious deep-fried in beer batter and served with tangy Cumberland sauce or cranberry Cumberland sauce (see variation), both of which should be prepared a day in advance to let the flavors meld. A version of this recipe will be found on nearly every pub menu in Ireland.
SERVES 4; MAKES ABOUT 1½ CUPS OF CUMBERLAND SAUCE
CUMBERLAND SAUCE
2 oranges
1 lemon
5 tablespoons port
One 10-ounce jar red currant jelly
½ teaspoon ground ginger
1 teaspoon dry mustard
FRIED ST. KILLIAN CHEESE
¾ cup all-purpose flour
½ cup flat beer at room temperature
Pinch of salt
1 teaspoon canola oil
1 large egg, separated, at room temperature
Two 8-ounce rounds Camembert, preferably St. Killian
Canola oil for frying
Mixed salad greens for garnish
1 To make the Cumberland sauce: With a vegetable peeler, peel the zest off the oranges and lemon. With a sharp knife, shred as thinly as possible. Put the zest into a small saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 5 minutes, or until the zest starts to soften. Drain and set aside.
2 Squeeze the juice from the oranges and lemon into a small saucepan. Add the port, jelly, ginger, and mustard, and bring to a boil. Cook for 5 minutes, then reduce the heat and simmer for 10 minutes more, or until the mixture is reduced by half. Transfer the sauce to a small bowl and stir in the reserved zest. Refrigerate for at least 24 hours and up to 3 weeks.
3 To make the fried cheese: In a large bowl, whisk together the flour, beer, salt, and oil. There will be a few small lumps. Cover the bowl with plastic wrap and let stand in a warm place for about 3 hours. Stir in the egg yolk. In a small bowl, beat the egg white with an electric mixer until stiff peaks form. Fold into the beer batter.
4 Cut each round of cheese, rind and all, into 8 pie-shaped slices, then cut each slice crosswise in half. In an electric skillet, heat about 2 inches of oil to 325°F. Dip the cheese pieces, one at a time, into the beer batter. Drop into the hot oil, and cook in batches, turning as necessary with a wooden spoon, for 1 to 2 minutes, or until golden brown. With a slotted spoon, remove each piece as soon as it’s browned, and drain on paper towels.
5 To serve, spoon the Cumberland sauce into 4 small ramekins or dishes and place each one in the center of a salad plate. Arrange the mixed greens around the ramekin and place 8 pieces of cheese on top of the greens.
Add 1 cup of fresh cranberries along with the port, jelly, ginger, and mustard and proceed with the recipe.
