Recipes Keywords: cheese

Shepherd’s Watch Brownies with Yorkshire Fettle Frosting

DessertServes 12

1. Preheat the oven to 170C/325F/Gas3. Line a 24x24cm tin with baking parchment 2. Bring a pan of water to the boil. Put the plain and milk chocolate with the butter in a large bowl, place over the boiling water, switch off the heat and allow to melt 3. In a separate bowl, whisk the eggs and sugar together until light fluffy and creamy. Add the beer and whisk in thoroughly, followed by the melted chocolate and butter, beat in until all combined again. 4. Sieve the flour and cocoa powder into the eggs and fold in until thoroughly combined, then fold in the nuts and remaining white chocolate pieces. 5. Pour the chocolate mixture into the prepared tin. Place in the oven and bake for 20 minutes. The top should be firm but the inside should still feel soft, ie still have a slight wobble. It should still be gooey!. 6. Allow the brownies to cool in the tin 7. To make the frosting, beat the fettle and milk together with an electric hand mixer until soft. Gradually add the icing sugar, beating now with a wooden spoon to avoid a volcanic storm. Beat vigorously until soft 8. When the brownie has cooled, spread the icing over the top and cut the brownies into squares.

Yorkshire Fettle, Rocket and Nectarine Salad

Main courseServes 4

# Mix Dijon mustard and garlic with lemon juice. # Add balsamic vinegar and then the olive oil, season and put to one side. # Wipe the fruit and cut around the stone into orange-like segments and put in a bowl. # Carefully cut the Yorkshire Fettle into 1/2 inch cubes and add to the fruit along with stoned black olives. # Make brioche croutons 1/4 inch dice by frying in oil and butter and put to drain. # Put the salad leaves into a bowl with the rest of the ingredients. # Add half of the dressing and check for seasoning. # Carefully lay the salad onto serving plates and sprinkle with the rest of the dressing. # Top with chives and croutons.

Rhubarb and Ginger Cheesecake

DessertServes 12

Equipment - mixing bowl - sharp knife - microplane - measuring jug - whisk - wooden spoon - spatula - 25cm cake tin - rolling tin - chopping board Instructions 1. Preheat the oven to 200°C/Gas 6. Grease and line a 25cm lose-bottomed cake tin. 2. Cut two thirds of rhubarb into pieces about 5cm long. Place in an ovenproof dish and sprinkle with 55g of caster sugar. Roast in the oven for 20 minutes or until tender. 3. Meanwhile, cut the remaining rhubarb into pieces about 7.5cm long, place in another ovenproof dish with a tablespoon of caster sugar and roast until just tender but still holding their shape. Set aside to decorate the cheesecake. 4. To make the biscuit base, place the ginger biscuits in a plastic bag and crush with a rolling pin, leaving the mixture quite rough. Place the biscuit crumbs in a bowl, mix in the melted butter and press into the bottom of the prepared cake tin. Place in the fridge while you make the cheesecake mixture. 5. Beat the cream cheese with the remaining 125g caster sugar and the lemon zest, then add the soured cream and egg yolks and beat until smooth. 6. Spread the rhubarb onto the chilled biscuit base. Whisk the egg white until they hold soft peaks then fold into the cheese mixture and pour on top of the rhubarb. 7. Bake in the oven for about one hour, reducing the heat to 180°C/Gas 4 once the cheesecake has risen. The top should be firm to the touch but still slightly wobbly. Leave the cheesecake to cool then remove it from the tin, arrange the reserved rhubarb on top and dust with the icing sugar.

Carrot Flapjack

SnackServes 4

# In a bowl mix the oats, carrots, cheese, egg and herbs well. # Season and press into a 20cm square flapjack tin that you have base lined with baking parchment. # Dot the butter on top. # Bake for 25 minutes in the a moderate oven (180°C/gas 4) until set and browned.

Halloumi Kebabs and Harissa Yoghurt Dressing

Main courseServes 1

# To make the dressing, stir the yoghurt and harissa together in a small bowl. Leave to one side. # To make the marinade, use a small whisk or fork to combine all the ingredients together in a small bowl. Gently push all the kebab ingredients onto the skewer, alternating each one (finish with a cherry tomato on the end of the skewer). Heat a griddle or grill to a medium heat (or cook on the BBQ). # Use a pastry brush to cover the kebabs in some of the marinade, then place on the griddle. Cook for about 10 mins or so, turning and brushing with more marinade every couple of mins, until the veg is just tender and the halloumi is turning golden. # Serve with the yoghurt dressing.

Cheese and Onion Pie

Main courseServes 4

h4. For the ShortCrust Pastry # Sift the flour into a bowl with the salt and rub in the butter until the mixture resembles breadcrumbs. # Make a well in the centre and add the eggs and a little water and mix together until a smooth paste is formed. # Wrap in cling film and chill for 1 hour. h4. For the Filling # Place the onions, water and butter in a pan and bring to the boil then season with the salt and pepper. # Allow to cook until just tender, then remove from the heat and cool. Drain the liquid off when cold. # Keep the cheese to one side and add when assembling the pie. h4. Assembly # Roll out the pastry and use 2/3 to line the pie tin. Bake blind 15 minutes, 180°C. Cool. # Put alternate layers of grated cheese and the onion mixture in the pie case, until the pie is full. # Cover with a pastry lid and brush with egg wash. # Bake at 180°C for 15 minutes until golden.

Beef with Yorkshire Blue

Main courseServes 4

# Heat 1tbsp oil in griddle pan, cook steaks, 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 1/3. # Add chicken stock and reduce by 1/2. Add double cream and reduce. # Take from the heat, put diced cheese into sauce and allow to melt. # Meanwhile cut potatoes into 1/4's diced. Fry in 1tsbsp oil and 1oz butter until cooked and golden brown, when cooked, remove most of fat, add 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 around.

Recipe specially created by Brian Turner

Plumpton Rocks Asparagus and Leek Risotto with Sand Hutton Rocket Leaves and Whixley Cheese

Main courseServes 6

# To prepare the asparagus, blanch in lightly salted water and refresh in iced water. The action of partially boiling the asparagus for a few minutes and then cooling it rapidly will fix the chlorophyll contained in the vegetables and keep them bright green. This is recommended for all green vegetables. # Melt the butter in a pan, add the chopped onion and garlic, cook for a few minutes (keep stirring all the time not allowing the onion and garlic to brown). # Add the washed risotto rice and stir for 2 minutes. # Add white wine and cook for 5 minutes, stirring continuously until the wine has reduced by 2 thirds. # Add the vegetable stock, ladle by ladle, and cook on a low heat. Keep stirring the mixture with a wooden spoon, adding the stock slowly. Repeat the process until the rice is almost soft. # Chop the asparagus into inch long pieces. # Add the asparagus and leeks and cook until the leeks are just cooked. # Stir in the Whixley goat's cheese. # To serve, place in a large, warmed serving bowl, sprinkle on a little Whixley cheese and position the rocket leaves over the top.

Katy’s White Lavender Cheese & Pork Escalope

Main courseServes 6

# Soak the raisins in the dry sherry for a few hours or overnight to get a fuller flavour. # Roll out each escallop on a lightly floured board, beat with a tenderiser mallet until they are a thin as possible. # Grate the Katys White Lavender on a fine gauge blade. Spread each of the escalope with a layer of cheese and then sprinkle the raisins over the top evenly. Press the cheese and the raisins into the meat. Roll each escalope up and secure with a cocktail stick. Pan fry in the oil for 10-15 mins or until they are brown on all sides. Place in an ovenproof dish and keep warm. # To make the glaze, pour the sherry into a frying pan and stir in the lavender mustard, bring up the heat and reduce the sauce until it thickens. Coat each escallop roll with a spoonful of sauce. # Serve with new Potatoes and a fresh green salad.

BOILED EGGS WITH CHEESE SOLDIERS

Main courseServes 2

Place the eggs in a small saucepan and cover with cold water, bring to the boil and simmer for 3 minutes for soft centres. Meanwhile, mix the cheese, mayonnaise and cress, reserving a little to sprinkle over. Spread over the toast and cut into soldiers. Serve with the boiled eggs. Cooks tip Try scooping out the egg and spreading it on top of the cheese for a quick sandwich.

Blue Cheese and Seed Scones

SnackServes 8

- Preheat oven to 220C - Place all dry ingredients except the extra seeds into a bowl and mix together - Mix in the wet ingredients - Divide into 8 balls and place onto a greased baking tray. - Brush the tops with milk and sprinkle over the extra seeds. - Bake for 12 minutes or until golden. - Serve warm with butter

Pan-fried fillet of Kilnsey trout on ratatouille with creamy goat’s cheese

Main courseServes 4

Dice the vegetables and add to a pan with a tablespoon of olive oil. Cook over a medium heat until the vegetables are turning golden. Add a tablespoon of tomato puree and some freshly chopped basil. Remove from the heat but keep warm. Add the goat's cheese and cream to a saucepan. Cook over a low heat until the cheese is melted. Pass the mixture through a sieve. Put aside but keep hot. Dust the trout fillets with flour seasoned with salt/pepper and pan fry with olive oil and butter. Turn the fillets half way through, allowing 3-4 minutes per side. Assemble on warm plates. The trout looks superb laid on a bed of ratatouille