Recipes / cheese

• Nov 05, 2013

  Classic Baked Potato

  Ingredients

  1 Large Potato per person.

  (Use a thick-skinned floury white potato such as Maris Piper or King Edward)

   

   

  Method

  Rinse one large potato per person, prick lightly all over with a fork then roll it in sea salt. Place in a preheated oven set at 220C/gas mark 8. Bake for about an hour, according to size. They are done when the skin is crisp, but they give a little as you squeeze.

   

  Serve with a variety of toppings. Choose between Grated Cheese, Fried Onions, Baked Beans, Winter Coleslaw, or, a crunchy green leaf salad.

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  • cheese, onion, potato
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• Jul 11, 2013

  Chicken wrapped in bacon

  Ingredients

  Cheese of your choice to stuff the chicken
  50g Strong Cheddar, grated
  1 tbsp Wholegrain Mustard
  4 Skinless Boneless Chicken Breast Fillets
  8 Smoked Streaky Bacon Rashers

   

  Method

  Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together.

  Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.

  Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together.

  Season, place on a baking sheet and roast for 20-25 minutes.

  Serve with a mixture of side dishes.

   

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  • bacon, cheddar, cheese, chicken, mustard
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• Jul 11, 2013

  Tagliatelle with Vegetable Ragu

  Ingredients

  1 Onion, finely chopped
  2 Celery Sticks, finely chopped
  2 Carrots, diced
  4 Garlic Cloves, crushed
  1 Tablespoon each Tomato Puree
  1 Tablespoon Balsamic Vinegar
  250g Diced Vegetables, such as Leeks, Parsnips and Cabbage
  50g Red Lentil
  2 x 400g Cans chopped Tomatoes with Basil
  250g Tagliatelle (or your favorite pasta)
  2 Tablespoon shaved Parmesan (optional)

  Method

  Add the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.

  Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 minute more, add the diced vegetables, lentils, tomatoes, then bring up to the boil.

  Turn to a simmer, then cook for about 20 minutes. Meanwhile, cook the pasta following pack instructions, then drain. Season the Ragu and serve with pasta and Parmesan on top, if you like.

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  • Basil, Cabbage, Carrots, Celery, Cheese, Garlic, Leeks, Lentils, Onion, Parsnips, Tagliatelle, Tomato
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• Feb 05, 2013

  English onion soup with sage & cheddar

   

  Ingredients

  1 good knob butter
  olive or rapeseed oil
  1 good handful fresh sage leaves, 8 leaves reserved for serving
  6 cloves garlic, peeled and crushed
  5 red onions, peeled and sliced
  3 large white onions, peeled and sliced
  3 banana shallots, peeled and sliced
  300 g leeks, trimmed, washed and sliced
  sea salt
  freshly ground black pepper
  2 litres organic beef, vegetable or chicken stock, hot
  8 slices good-quality stale bread, 2cm thick
  200 g Cheddar cheese, freshly grated
  Worcestershire sauce
  
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  • cheese, leek, onion, rapeseed oil, red onion, soup, vegetarian
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• Feb 04, 2013

  Goat's cheese, pea & bean frittata

   

  Ingredients

  300g mix frozen peas and beans
  8 large eggs
  splash of milk
  100g log goat's cheese , the kind with rind, or use feta
  1-2 tbsp chopped mint
  a little oil
  
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  • cheese, egg, mint, rapeseed oil
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• Dec 18, 2012

  Red Onion and Brie Tartlets

   

  Ingredients

  250g/8oz ready-made shortcrust pastry
  2 tbsp olive or rapeseed oil
  2 medium red onions, peeled, sliced
  1 garlic clove, peeled, thinly sliced
  1tsp chopped fresh thyme leaves
  1 tsp white wine vinegar
  1 tsp dark soft brown sugar
  salt and freshly ground black pepper
  125g/4oz Brie, cut into 24 small pieces
  

  
  

  
  
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  • cheese, rapeseed oil, red onion, vegetarian
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• Dec 18, 2012

  Cauli-macaroni cheese

   

  Ingredients

  300g Macaroni, Penne, or Rigatone
  1 Cauliflower, separated into florets
  200ml creme fraiche
  2tbsp wholegrain mustard
  175g Red Leicester cheese, grated
  2 tomatoes, cut into wedges
  
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  • cauliflower, cheese, tomato, vegetarian
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• Dec 14, 2012

  Beef & Chorizo Stuffed Peppers

   

  Ingredients

  6 large bell peppers
  1 medium onion(s) (finely chopped)
  2 clove(s) garlic (finely chopped)
  2 tablespoon(s) olive oil or rapeseed oil
  500 gram(s) minced beef (lean)
  150 gram(s) chorizo (chopped into small pieces)
  1 tin(s) chopped tomato(es)
  100 gram(s) rice (uncooked)
  1.5 teaspoon(s) chilli powder
  1 teaspoon(s) ground cumin
  1 tablespoon(s) dried oregano
  75 gram(s) cheese (grated)
  salt
  pepper
  
  

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  • cheese, onion, pepper, rapeseed oil
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• Dec 10, 2012

  Potato Dauphinoise

   

  Ingredients:

  500g King Edward potatoes, thinly sliced
  200ml double cream
  100ml milk
  1 clove garlic, crushed
  50g Gruyere cheese, grated
  
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  • cheese, potato, vegetarian
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