Midweek Meals

We don’t know about you but we struggle cooking fresh, healthy meals during the week. We get home from work late and feel daunted by the idea of cooking dinner from scratch. For many of us, this often leads to over indulging in take-away and pre-cooked ready meals or simply surviving on snacks and nibbles in the evenings which, as we all know, isn’t good for us. The solution could be preparing ahead, investing in a slow cooker which allows the prep to be done either the day before or in the morning before work or finding a few quick and easy recipes that are also tasty and nutritious and can be cooked throughout the week with both ease and convenience.

gnocchi (2)Gnocchi with Butternut Squash, Spinach and Cornish Blue (serves 2)
This is undoubtedly one of our favourite midweek meals, delicious roasted butternut squash, wilted spinach and creamy blue cheese served with fresh potato gnocchi, this dish full of texture and bursting with flavour. The chilli flakes give the squash a bit of a kick while the Cornish Blue provides a rich creaminess. Try for yourselves following the recipe below:

Ingredients:cornish blue (2)
½ butternut squash, peeled and cut in cubes,
1 pack fresh spinach leaves
½ onion, sliced into wedges
2 garlic cloves, finely chopped
100g Cornish Blue
300g fresh gnocchi
2 tbsp olive oil
2 tsp dried chilli flakes
salt and pepper

Method:
1: Heat the oven to 220C, Gas Mark 7 and add the olive oil to a baking tray.
2: Once pre-heated add the squash, garlic and onion to the prepared baking tray and add the chilli flakes, salt and pepper. Mix thoroughly for an even coating of spices and roast for 30-40 minutes or until lightly coloured.
3: Turn off the oven and remove the baking tray then add the spinach and stir through until mixed with the squash.
4: Return the baking tray to the oven for 4-5 minutes.
5: Bring a pan of salted water to the boil, once boiling add the gnocchi and cook for 2-4 minutes or until all of the gnocchi floats to the top of the water.
6: Serve the gnocchi immediately and top with the squash mix. Crumble over the Cornish Blue and add a drizzle of olive oil (we like to substitute this for balsamic glaze and truffle oil if we’re feeling decadent!)

salmonTeriyaki Salmon with Pak Choi and Noodles (serves 2)
This oriental inspired dish is full of flavour but quick and easy to prepare using store cupboard ingredients. The oily rich salmon is perfectly complimented by the sweet, salty sauce and the pak choi adds a delicious crunchy texture. Find the recipe for this dish below:

Ingredients:
2 salmon filletsSmokedSalmonFillets
2 tbsp vegetable oil
1 tbsp chilli flakes
1 tbsp clear honey
1 tbsp mirrin or dry sherry
3 tbsp dark soy sauce
2 tsp ginger, peeled and grated
2 pak choi, leaves separated
2 garlic cloves, grated
1 pack fresh egg noodles

Method:
1: Heat the oven to 200C, Gas Mark 6 and place the salmon fillets in a baking tray.
2: Mix 1tbsp vegetable oil, chilli flakes, honey, mirrin or dry sherry, 2 tbsp soy sauce and ginger in a small bowl. Pour over the salmon making sure it is completely covered and bake for 10 minutes.
3: Heat the remaining vegetable oil in a wok and add the garlic. Stir until softened then add the pak choi leaves and fry until starting to wilt.
4: Add the noodles and remaining soy sauce and cook for 5 minutes, taking care not to let the noodles stick.
5: Serve the pak choi and noodles in shallow bowls and top with the salmon, spooning over the remaining liquid from the baking tray.

halloumiBaked Halloumi with Harissa & Honey (serves 2)
This recipe is a new addition to our repertoire but is already a firm favourite. It has everything your taste buds want: salty halloumi, tangy lime, sweet honey and spicy harissa and we love coming home to a cooked meal ready in only 20 minutes. Serve with some fresh crusty bread or traditional Middle Eastern flatbreads; this is a guarantee of smiles all round. Find the recipe below:

Ingredients:halloumi 2 (2)
2 250g portions of Halloumi
2 tbsp clear honey
1 tbsp harissa
juice of 2 limes

Method:
1: Heat the oven to 200C, Gas Mark 6. Line a baking tray with parchment paper leaving enough to wrap over the tray. Place the Halloumi in the middle of the baking tray.
2: Mix together the honey, harissa and lime juice in a small bowl, pour over the halloumi making sure to cover completely.
3: Cover with the remaining parchment paper
4: Bake for 15-20 minutes.
5: Serve immediately with crusty bread

Tried any of these recipes? Tag us in your midweek meal creations on social media via the pages below :)

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Powderham Food Festival

powderham food festivalThis Saturday 5th and Sunday 6th October Powderham Castle plays host to a foodie festival celebrating the finest South West food and drink producers.

Now in its eighth year the festival features cookery demonstrations from chefs Nick Evans from Rick Stein’s Cookery School, Jim Fisher from Exeter Cookery School and Great British Bake Off 2018 contestant Briony Williams. This year organisers will also be introducing four miniature ‘villages’ within the festival including Gin & Fizz, Feast of Fire, Wellness and Chocolate tents each with their own demonstrations and tasters.

Over 150 food and drink producers will be attending the event including our cornishblue_(3)favourite Cornish cheese producers the Cornish Cheese Co. and Cornish Gouda. The Cornish Cheese Co. have been making their award-winning cheese since 2001 and in 2010 their Cornish Blue scooped Champion Cheese at the World Cheese Awards. It is light and mild with a dense rich creaminess without the tang of traditional English blues and is best enjoyed young.
Cornish Gouda use milk from their own herd of Holstein cows and traditional Dutch cheese-making techniques to produce their ever popular Cornish Gouda. The medium Gouda is smooth and creamy with a distinct nutty flavour while the mature is rich and buttery with nods to indulgent caramel.

We hope you enjoy the festival!

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Cheese Showcase – Cornish Blue

This Cornish Blue cheese is made by the Cornish Cheese Co. on Stansfield’s Farm on the edge of Bodmin Moor. Established in 2001 founders Philip and Carol Stansfield were facing falling milk prices and in a search of a new revenue came up with the initiative of moving to cheesemaking. The only problem was that neither of them knew how to make cheese; Phillip promptly enrolled on a cheesemaking course at Cheshire College of Agriculture and the reality of Cornish Blue was born.

cornish blue (2)

Made using the milk from their own herd on the family farm, the milk is immediately taken to cheese production – only travelling a few yards to do so. Once the cheese is produced it moves to the maturing room where unlike traditional English blues, it only stays for between 12-14 weeks. This makes it a delightfully creamy and gently sweet cheese with none of the saltiness commonly found in blues. It has a dense, moist texture and its mellow flavour makes it very versatile in cooking or as part of a cheeseboard.

Cornish Blue became internationally renowned after it was named Champion at the World Cheese Awards in 2010 and since then won a string of awards including Best Blue and Best English Cheese.

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World Cheese Awards 2018

Last week saw the return of the prestigious World Cheese Awards in Bergen, Norway. Thousands of cheeses from all corners of the world assembled to be judged by an expert panel of more than 230 judges. A number of our very own West Country cheese producers made the top half of the list; we’ve listed some of them below and congratulate all the winners on their tremendous success.

QuickesGroupQuicke’s Goat Milk
The Quicke’s are no strangers to awards and have been producing their traditional cloth-bound cheeses for the last 500 years. This Goat Milk cheese is matured for six months, during which time it develops a clean, buttery and slightly nutty flavour. It was judged worthy of a Gold award at this years awards.

Dorset Blue Vinny
Dorset Blue Vinny also scooped a Gold at the World Cheese Awards while alsoDorset_Blue_Vinny02 winning Best Blue Cheese at the Great British Cheese Awards. Made on Woodbridge Farm in Dorset, traditionally the ‘blueing process’ was encouraged by dragging mouldy horse harnesses through the milk however nowadays this practice has fallen out of fashion and instead long narrow pins spike the cheese, allowing air into it which helps the mould to grow and the flavour to develop.

Cornish Blue
This cheese previously won World Champion at the World Cheese Awards in 2010 and this year won Super Gold, an accomplishment awarded to the top 78 cheeses who then compete for the title of World Champion. Made by the Cornish Cheese Company on Bodmin Moor, the rich Cornish milk gives this cheese a creamy, buttery flavour and slight sweetness not commonly found in English blues.

Check out our website http://www.iscafoods.co.uk/cheese/ for our full list of award winning cheeses.

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