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
# 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.
# 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.
# 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.
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.