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Pumpkin, Kale and ApplewoodŽ Galette with Pancetta and Walnuts
recipe of the month

Pumpkin, Kale and ApplewoodŽ Galette with Pancetta and Walnuts


Serves 6-8

1 x 320g ready rolled puff pastry
2 tablespoons onion jam or chutney
100g Applewood spreadable smoked cheese
knob of butter
2 cloves garlic, peeled and finely minced
half a small pumpkin, peeled, deseeded and diced small
1 small bunch of kale leaves, about 6 to 8 leaves, trimmed and roughly cut
100g pancetta, diced, or lardons
half an onion, peeled and sliced
50g chopped walnuts
fresh herbs, chopped such as parsley or thyme


Method...

1. Pre-heat oven to 200C/400F/Gas 6. Line and/or grease a large pizza tray or baking tray.
2. Cut the ready rolled pastry into a large round to fit the tray, if it is square or rectangular. Lay it on top of the baking paper. Spread the Applewood spreadable cheese over the pastry and then spoon over the onion jam/chutney, almost to the edge of the pastry circle.
3. Heat up a large pan and sauté the garlic and pumpkin (or squash) in a little butter, sauté over a medium heat until the pumpkin is nearly soft and charred around the edges. (Alternatively, you can roast the pumpkin.)
4. Once cooked, add the chopped kale to the pumpkin and allow to wilt in the pan. Then add the chopped onion and mix well. Season to taste with salt and black pepper.
5. Spoon the pumpkin mixture over the cheese and onion jam and then scatter the pancetta and walnut pieces over the mixture.
6. Bring the edges of the pastry circle up and make a crust around the filling, see photos, so the tart or galette is like an open-faced tart.
7. Bake for 25 to 30 minutes or until the pastry is cooked and has puffed up, the pancetta is cooked and crisp and the walnuts are toasted but not burnt.
8. Serve immediately, cut into wedges, with some fresh herbs sprinkled over the top and with a mixed salad and/or seasonal vegetables. For a vegetarian option, omit the pancetta.

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Luxury Fish Pie with ApplewoodŽ Cheese Topping

Luxury Fish Pie with ApplewoodŽ Cheese Topping


Serves 4

750g mixed fish, skinned and boneless (such as coley, pollock, smoked haddock, cod, salmon)
140g raw tiger prawns
2 tablespoons fresh parsley, chopped
1 heaped dessert spoon of salted capers, rinsed and drained (optional)
3 cornichons (baby gherkins), chopped (optional)

For the sauce:
250ml milk
1 tbs (15g) plain flour
30g butter
75g Applewood® Cheese, grated
salt and freshly ground black pepper

For the topping:
600g floury potatoes, such as Desiree or Maris Piper, peeled
75g Applewood® Cheese, grated

Method...

Preheat the oven to 200°C, 180°C Fan, gas mark 6.

Peel and cut the potatoes in half, simmer in salted water until just tender.

Meanwhile make the cheese sauce; pour the cold milk into a small pan, add the flour and butter, heat gently stirring continuously with a balloon whisk until the sauce thickens. Add the grated Applewood® Cheese, season and set aside.

Cut all the fish into bite-size pieces and place them in a large bowl.
 
Add the prawns, cornichons, capers, and chopped parsley.

Stir in the cheese sauce and then carefully transfer the fish mixture into a large ovenproof dish.

When the potatoes are cooked, drain and allow to cool for a few minutes. When cool enough to handle cut each potato into thick slices.

Arrange these over the fish mixture and finally sprinkle over the grated Applewood® Cheese.

Bake for 25-30 minutes until the fish is cooked and the top is golden brown.

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ApplewoodŽ Cheese Vegetable Bake

ApplewoodŽ Cheese Vegetable Bake


Serves 2 as a main course or 4 as a vegetable side dish

1 large red onion, peeled and cut into thin wedges
1 courgette
1 red and 1 yellow pepper
2 tomatoes, deseeded
2 garlic cloves, crushed
2 tbs olive oil
salt and freshly ground black pepper

For the topping:
1 tub of Applewood® Cheese Spreadable
3 tbs breadcrumbs
1 tbs fresh mixed herbs, chopped

Method...

Pre-heat the oven 200°C, 180°C fan, gas mark 6.

Cut the courgette, peppers and tomatoes into evenly sized chunks.

Put the prepared vegetables into a large bowl with the onion wedges, garlic and olive oil, season generously and mix well.

Tip the vegetables into an ovenproof dish, cover tightly with foil and bake in the pre-heated oven for 20 minutes.

Remove the foil; return the vegetables back to the oven for another 10 minutes, while you prepare the topping.

Simply heat the Applewood® Cheese spreadable in a small pan over a low heat, stirring occasionally as the cheese melts.

Once melted, pour over the roasted vegetables, sprinkle with the breadcrumbs and herbs and return to the oven for 5 minutes before serving.

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Somerset Onion Soup with ApplewoodŽ Cheese Croutons

Somerset Onion Soup with ApplewoodŽ Cheese Croutons


Serves 4

For the soup:
50g butter
1 kg white onions, peeled and thinly sliced
2 large garlic cloves, peeled and chopped
1.25 litres good quality beef stock
100ml dry cider
2 tbs fresh thyme leaves (or 2 tsp dried thyme)
Salt and freshly ground black pepper

For the croutons:
4 thick (2 cm) slices of a white baguette
100g Applewood® Cheese, grated
A little olive oil

Method...

Heat the butter in a large, heavy bottomed pan and cook the onions and the thyme over a medium heat for about 20 minutes, until the onions are soften but not browned.

Increase the heat slightly and cook for a further 15 minutes until the onions become caramelised and sticky, making sure to stir then once in a while to prevent them catching.

Add the cider cook for a minute, lifting any caramelised juices from the pan before adding the beef stock. Season and simmer for 10 minutes.

To make the crouton, pre-heat the grill to high. Toast the bread on both sides, drizzle with a little olive oil and sprinkle with the grated Applewood® Cheese. Grill until golden and bubbling.

To serve, divide the soup between 4 serving bowls and then carefully transfer the croutons the surface of the soup. Serve immediately.

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ApplewoodŽ Cheese & Ham Croquettes

ApplewoodŽ Cheese & Ham Croquettes


Makes 12 croquettes

500g floury potatoes such as Maris Piper
or King Edwards
125g Applewood® Cheese, grated
50g ham, finely chopped
Salt and freshly ground black pepper
1 egg, beaten
50g flour
60g breadcrumbs
Oil for frying

Method...

Peel the potatoes and cut into small, evenly sized pieces. Boil in lightly salted water until tender.

Drain, mash and allow to cool for at least 5 minutes.

Add the grated Applewood® Cheese, chopped ham and season to taste and mix well.

Divide the mixture into 12 evenly size pieces. Roll each into a sausage shape.

Roll in flour, then coat in egg and breadcrumbs.

Pour sufficient vegetable oil to the depth of 2-3cm in a wok or large frying pan and heat. When the oil reaches 170°C carefully fry the croquettes, turning occasionally until golden brown. Drain on kitchen paper before serving.

Tip: If you don’t have a kitchen thermometer, the oil is ready to use when a breadcrumb rises immediately to the surface and colours quickly.

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ApplewoodŽ Cheese Chicken & Pasta Bake

ApplewoodŽ Cheese Chicken & Pasta Bake


A really easy and filling complete family meal

Serves 4

For the sauce:
550ml milk
30g plain flour
50g butter
125g Applewood® Cheese, grated
salt and freshly ground black pepper

300g pasta, such as rigatoni
2 large onions, roughly chopped
2 tbs vegetable or olive oil
350g mixed vegetables such as broccoli, asparagus, sweet corn, peppers or green beans cut
into bite sized pieces.
300g cooked chicken, cut into bite-size pieces

For the topping:
50g Applewood® Cheese, grated

Method...

In a large pan heat the oil and sauté the onion for 5 minutes until softened. Tip onto a plate and set aside.

Meanwhile, cook the pasta according to the instructions in plenty of lightly salted water. 4 minutes before the pasta should be cooked increase the heat and add the prepared vegetable to the water and simmer.

Preheat the oven to 180°C, 160°C fan, and gas mark 4.

To make the sauce, pour the milk into the same pan the onions were sautéed in and add the butter and flour.  Heat over a medium heat stirring continuously. Within a few minutes as the milk reached simmering point you will have a smooth but thin sauce. Remove from the heat; add the grated Applewood® Cheese. The cheese will soon melt and can be easily stirred in to create a smooth sauce. Season to taste.

When the pasta is cooked, drain and tip into the cheese sauce along with the chicken and parsley. Mix well and pour everything into an ovenproof dish.  

Sprinkle over the grated Applewood® Cheese and place in the preheated oven for 20 minutes until the vegetables are tender and the topping is golden brown.

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Best of British Beef Burgers with ApplewoodŽ Cheese and Bacon

Best of British Beef Burgers with ApplewoodŽ Cheese and Bacon


Beautiful British beef is matched with Applewood® cheese and crispy bacon for a fabulous family burger recipe! Serve with salad and chips.

Serves 4

400g best British minced beef, 15% fat
Salt and pepper, to taste
4 rashers of smoky back bacon2 tomatoes, sliced thinly
75g Applewood® Cheese, cut into 4-8 thin slices
Tomato ketchup and/or burger relish
4 large seeded burger bins, split and lightly toasted

Method...

Make the burgers, mix a little salt and pepper into the minced beef and shape into four patties, set aside whilst you cook the bacon.
 
Grill or pan-fry the bacon until cooked and crispy and keep it warm.
 
Grill, pan-fry or barbecue the burgers to personal preference and just before serving, sit the slices of Applewood® cheese on top of each burger to melt slightly.
 
Assemble the burgers: place the sliced tomatoes on the bottom half of the burger buns and then put the cooked bacon and burger with cheese on top. You can then add some ketchup and/or burger relish to taste. Place the other bun half on top.
 
Serve with salad and chips.

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British Pulled Brisket with ApplewoodŽ Cheese in Buns

British Pulled Brisket with ApplewoodŽ Cheese in Buns


A British twist on Pulled Pork, these smoky sandwiches are filled with tender beef & cheese, and are bound to please the whole family.

Serves 4-6

900g beef brisket
4 to 6 tablespoons barbecue sauce
150mls apple juice or cider
6 ciabatta bread buns, split and lightly toasted
125g Applewood® Cheese, cut into thin slices
Gherkins or cornichons to serve

Method...

Place the meat into a covered roasting tray or cast iron casserole dish. Mix the barbecue sauce with the apple juice (or cider) and pour it over the meat.
 
Cover and cook on low 3 hours at 150°C/300°F/Gas mark 2. Alternatively, cook in a slow cooker for 4 to 6 hours.
 
When the meat is cooked, shred it with two forks and spoon it onto the ciabatta bread buns, top with sliced Applewood® Cheese and sliced gherkins or cornichons.
 
Save the cooking liquor to dunk the bread in or to spoon over the meat in the sandwiches, if preferred. 

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Hunter's Chicken with ApplewoodŽ Cheese Sauce

Hunter's Chicken with ApplewoodŽ Cheese Sauce


An easy to make mid-week family meal that's tasty and comforting – Applewood®'s handy spreadable cheese is the base of this tasty BBQ chicken recipe!

Serves 4

4 chicken breasts, boneless and skinless
4 tablespoons BBQ sauce
100g mushrooms, washed and sliced
175g tub of Applewood® Spreadable Cheese

Method...

Pre-heat oven to 200°C/400°F/Gas mark 6.

Cut a deep pocket (without cutting right though) in each chicken breast and place them onto an oven proof tin or container.

Push the prepared mushrooms into the cut pocket then and then spoon over the BBQ sauce, and then the tub of Applewood® Spreadable cheese.

Bake in a pre-heated oven for 25 to 30 minutes, or until the chicken is cooked and the sauce is bubbling hot and golden brown in places.

Serve with mashed potatoes and seasonal vegetables.


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ApplewoodŽ Cheese and Asparagus Pizzas

ApplewoodŽ Cheese and Asparagus Pizzas


These easy-to-prepare pizzas are made with Applewood® Spreadable & Applewood® Cheese slices, along with fresh asparagus spears for a bit of seasonal luxury!

Serves 4

2 x ready-made pizza bases (2 x 150g)
4 tablespoons tomato puree
1 teaspoon dried oregano
6 tablespoons Applewood® Spreadable cheese
Small bunch of fresh asparagus, about 12 to 16 spears, trimmed
75g Applewood® cheese, grated or cut into thin slices
NOTE: Outside of asparagus season, use frozen or tinned asparagus spears

Method...

Pre-heat oven to 200°C/400°F/Gas mark 6.
 
Place each pizza base on a pizza tray or baking tray.

Spread the tomato puree over the bases and then sprinkle the oregano over the top. Dollop the Applewood® Spreadable over, spreading it evenly - it doesn't matter if it mixes with the tomato puree.

Arrange the asparagus spears in a circle, making sure the woody stems are trimmed.
 
Scatter or arrange the grated or sliced Applewood® Cheese over the top and bake in a pre-heated oven for 20 to 25 minutes, or until the cheese has melted and the asparagus is cooked.
 
Serve half a pizza per person, cut into slices with salad.

 


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ApplewoodŽ Cheese and Egg Scramble Muffins

ApplewoodŽ Cheese and Egg Scramble Muffins


A fabulous brunch or lunch recipe for all the family - these cheesy egg muffins are easy to make and would also make a wonderful weekend breakfast dish!

Serves 4

4 "English" Muffins
6 eggs, mixed with 2 tablespoons milk
50g grated Applewood® Cheese
25g butter
50g Applewood® Cheese, sliced
Salt and pepper to taste
4 slices of grilled bacon (optional)

Method...

Split the muffins in half and set aside. Add the grated Applewood® cheese to the egg and milk mixture and whisk well. Season to taste.
 
Melt the butter in a sauce pan and add the egg mixture and stir all the time with a wooden spoon until the eggs are cooked and are light and fluffy. (Alternatively, you can cook them in the microwave.)
 
Toast the muffins and place one on each plate.
 
Add the scrambled eggs and top with the Applewood® cheese slices and grilled bacon if using.

Serve with tomato ketchup.


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