Recipes Keywords: blue-cheese

Blue Cheese Potatoes with Sweet Onion Marmalade

Side dishServes 12

Perk up your BBQ side dishes this summer with these delicious Blue Cheese Potatoes served with Sweet Onion Marmalade from the team at Masham based Rosebud Preserves. Using their Sweet Onion Marmalade alongside creamy blue cheese, chicory leaves and walnuts creates a side with a difference and the perfect accompaniment to an alfresco dinner in the garden. For more recipe inspiration and to buy their award-winning range online visit rosebudpreserves.co.uk

Mushroom and Harrogate Blue Cheese Risotto

Main courseServes 4

With Autumn on the way, what better way to celebrate the turn in season than a comforting and indulgent risotto. This recipe from North Yorkshire based Shepherds Purse Cheeses pairs their multi award-winning Harrogate Blue with seasonal mushrooms to create a seriously delicious supper. For more recipe inspiration visit www.shepherdspurse.co.uk

Yorkshire Blue Beef with Yorkshire Blue and Whiskey Sauce

Main courseServes 4

# Heat 1 tablespoon oil in griddle pan, cook steaks but keep underdone, take out and keep warm. # Put in chopped shallots and cook slowly, do not colour. # Add whiskey and flambé. # Extinguish by adding white wine and reduce by a third. # Add chicken stock and reduce by half. # Add double cream and reduce. # Take from the heat, put diced cheese into sauce and allow to melt. # Meanwhile cut potatoes into quarters diced. # Fry in 1 tablespoon oil and 1oz butter until cooked and golden brown, when cooked, remove most of fat, and rubbed thyme and season. # At the same time melt 1oz butter. # Sweat crushed garlic, add green beans and reheat, season. # Serve the steaks over the green beans. # Pour the sauce over the steaks and potatoes.

Winter Salad with Spiced Pecans, Pears and Blue Cheese

StarterServes 4 - 6

# Wash and dry the salad leaves and set aside. # In a small bowl, mix the pecans with the cayenne pepper, Worcestershire sauce, Tabasco and salt. # Scatter them over a baking tray and bake in an oven preheated to 200°C/Gas Mark 6 for 5-6 minutes, until lightly toasted. # Remove from the oven and leave to cool. For the vinaigrette, combine the ingredients vigorously. # Put the pears and salad leaves in a bowl and toss with the dressing. # Divide between 4 plates, scatter over the blue cheese and pecans nuts and serve.

Local Chicken Breast with a Pine Nut and Yorkshire Blue Cheese Centre, served with Red Currant Jus

Main courseServes 1

# Peel and chop the potato and boil in slightly salted water until soft, then mash with butter, salt and pepper. # Cut the chicken 3/4 of the way in at the side, fold open and make a little slit in the bigger half, fill with the pine nuts and cheese and fold the flesh back over to seal in the mixture. # Pan fry the chicken then cook in the oven at 175 deg C for about 8minuites. # To make the Jus, melt the red currant jelly in a pan with just a splash of red wine and reduce until half the original amount. # Cut the red onion into quarters and roast with oil salt and pepper until soft, serve on the side. # Serve the chicken cut at an angle with the centre on display and spoon on the red currant jus.

Jason Wardill’s Yorkshire Tapas Platter – Blue cheese & Keelham bacon fritters

StarterServes 6

1) In a bowl, mix together the blue cheese, bacon, parmesan cheese, eggs, corn flour, salt and oregano until all is combined. The dough should look like cream. 2) Heat the oil in a heavy skillet over medium heat. 3) Using a teaspoon, take a small part of the dough and drop it carefully, into the heated oil. Fry until golden on all sides. 4) Remove the cooked fritters from the pan using a slotted spoon and set them on a paper towel lined plate. 5) Repeat until dough is finished. Serve warm.