Recipes from Glendale Show, Wooler
Honey lavender goats’ cheese salad with poppy seed snaps
Honey goes so well with goats’ cheese but some people do need convincing. Try it, you will be converted. Can serve this sometimes as a canapé but is also great as a starter.
2tbs local honey
1 small log soft goat’s cheese
Rocket leaves
Fresh lavender
Poppy seed snaps
2 oz plain flour
1 ½ oz butter
2 oz parmesan
Salt and pepper
Poppy seeds
Rub butter into dry ingredients to combine rest and roll out cutting into 20 / 40 rounds depending on required size. Rest again and bake 8 mins at 180/ 350/ 4. Cool on a wire rack until needed.
Top snaps with rocket cheese and drizzle with a little honey eat straight away. Yum!
Bread 4 ways
Bread making needn’t be a time consuming task when there are some great products to be picked up off the shelf. Pack mixes are inexpensive and easy to use. Below are a few ideas to add to a basic dough.
2 lb of basic white or brown bread dough
Alternatively use 2 packs of a shop bought bread mix follow instructions and separate into 4 lumps.
- dry fry small diced chorizo and a little onion. Mix with shredded basil and some grated cheese ideally mozzarella
- 2 oz hard cheese and some dried mixed herbs
- 1 tbs sun dried tomato paste and 1 teaspoon toasted fennel seeds lightly crushed
- 2 tbs mixed toasted seeds or nuts
- Olive oil or flour to dust.
Knead each filling into dough and leave to prove for the required time before baking. Sit back and wait for that smell.
Lamb Pastilla
Pastilla originally from Morocco were filled with pigeon almonds and sultanas. Here we make it with lamb to give a more modern twist. Great served on their own or along side two other cuts to form an assiette for a more formal occasion.
Boned and rolled shoulder of lamb cooked for 3-4 hours with whole skinned onions until it falls from the bone. You can always use some leftover meat from that Sunday roast. Shred the meat and some of the onions and a little of the cooking juices from the bottom of the roasting tin. Add some Coriander Mint and Cumin powder to taste. Mould and wrap in Filo pastry brushed with melted butter. Bake for 10-15 mins in a hot oven.
Speedy Trifle
Honestly there is no quicker dessert around and boy it hits the spot. Ideally we would use Raspberries but any soft fruit works well in this light summer pud.
Fresh or frozen raspberries if frozen use straight from cold box
Icing sugar to taste
Amaretto Liqueur
1 small pack of Ratafia biscuits
½ pt thick custard or 1 tub shop bought good quality custard
1 small carton cream whipped lightly
Layer up in glasses to serve individually or complete in large bowl. Dig in.
Plum chutney
500g dark plums
2 onions
200g brown sugar
a good splash sherry vinegar
1 wine glass red wine we use Merlot
100g sultanas
1 stick cinnamon
Roughly chop the plums and remove the stones. Chop the onion quite fine. Throw into a stainless steel pot and simmer slowly for approx 1 hour. Great to have with local cheese and home made bread.
Parmesan and Poppy seed Biscuits
200g plain flour
200g grated parmesan
150g butter
25g poppy seeds
Rub the butter into the flour, add the parmesan and the poppy seeds, bring the mix together and roll into a log. Alternatively pulse in food processor. Chill for at least 1 hour, slice into rounds and bake on parchment for 180 / 350 / 4 for 8 mins or until golden.
Rosemary Panacotta
Panacotta is Italian for cooked cream. This recipe is very easy.
750ml cream (whipping)
250ml milk
2 sprigs rosemary
sugar to taste
3 1/2 Leaves gelatine softened in cold water
Bring the liquid and rosemary up to simmer, add sugar and leave to infuse for 20mins adding the gelatine after 10 mins. Strain into glasses. Serve with poached peaches
