4 Great Gouda Recipes

This weeks ‘Orchardlea Weekly Offer’ is the Cornish Mature and Medium Gouda from the Cornish Gouda Company which is available with 10% off all this week! To celebrate we’ve found four great recipes using this deliciously versatile cheese. Whether you are a wonderful chef worthy of your own Michelin star or a kitchen novice these recipes are easy to follow and sure to deliver tasty results!

Fondue – Popularised in the 60’s this Swedish classic was originally conceived as a way of using up left over cheese and stale bread but today it has gone slightly out of fashion, presumably because of its overtly sharing nature which doesn’t bode well in these overly sanitised times. However it is so easy to make and the wonderful melted concoction is pure heaven for cheese lovers. Replace the Gruyere cheese with Cornish Gouda for a local twist and simply serve with some chopped crunchy vegetables or thickly sliced sourdough bread. https://www.nigella.com/recipes/cheese-fondue

Chicken breast stuffed with Gouda – Once upon a time this would have been an ideal dinner party recipe (remember those!) but for now this would be a great family dinner. We love this retro dish for its simplicity and the Gouda makes the chicken lovely and moist while the prosciutto adds a touch of saltiness. We like to make this extra decadent with a creamy white wine and mushroom sauce and serve with either new or sauteed potatoes. http://allrecipes.co.uk/recipe/8186/gouda-and-leek-stuffed-chicken-breasts.aspx

Cornish Gouda Quesadillas – This recipe featured on Rick Stein’s Cornwall on BBC Two earlier this year and is a uniquely Cornish take on this Mexican street food staple. These make a delicious lunch or light supper and the sweet freshness of the caramelised apples combines well with the creamy nuttiness of the Gouda. Delicious on its own or with the fresh tomato salsa. https://www.rickstein.com/blog/recipe-gouda-quesadillas-from-rick-steins-cornwall/

Cheddar & Gouda Macaroni Cheese – This recipe is from Jamie Oliver and typically Italian orientated, for a Cornish twist swap the traditional Parmesan for Gouda and we like to add some local English cured streaky smoked bacon for extra flavour. Just dice a couple of the bacon rashers and add them in at the same time as the garlic. Macaroni Cheese can get a bad rap due to some badly made ready meal versions but made from scratch it is a completely different story. The Cornish Gouda in this recipe adds another level of flavour and its low melting point makes it wonderfully oozy. https://www.jamieoliver.com/recipes/pasta-recipes/a-killer-mac-n-cheese/

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British Pie Week: Fish Pie

It’s British Pie Week! To celebrate we are posting recipes for our five favourite pie fillings all this week from Steak & Stilton to Goats Cheese & Butternut Squash. Today’s pie is an old fashioned Fish Pie.

This creamy, cheesy mash topped pie is a bit different from our other recipes. We’ve used smoked haddock, smoked salmon and cod but really this can be made with any fish you like. The mash is enhanced with butter and mature Cheddar as well as breadcrumbs and parmesan for a deliciously crunchy topping.

Ingredients (serves 4):haddock (2)
400g potatoes (preferably Maris Piper), peeled and cut into chunks
400ml milk
2 tbsp butter
2 tbsp plain flour
1 tsp Dijon mustard
200g mature Cheddar, grated
150g cod, cut into chunks
150g smoked haddock, cut into chunksbarbers vintage
100g smoked salmon, sliced
1 tbsp breadcrumbs
1 tbsp parmesan, grated

Method:
1: Put the potatoes in a saucepan, add freshly boiled water and salt and bring to the boil. Simmer for 15-20 minutes until tender, drain and leave to cool.
2: Heat the butter in a saucepan over a low heat, add the flour and stir to a paste. Gradually whisk in the milk and simmer for 3-4 minutes stirring regularly. Then add the mustard and half of the grated Cheddar.
3: Add the fish and stir to combine with the sauce. Cook for 8-10 minutes.
4: Heat the grill and mash the potatoes to your liking with the rest of the grated Cheddar.
5: Transfer the fish mix to a heatproof dish and top with the mashed potatoes. Add the breadcrumbs and parmesan and grill for 10-15 minutes or until the top has turned golden brown. Serve immediately.

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British Pie Week: Steak & Stilton

It’s British Pie Week! To celebrate we are posting recipes for our five favourite pie fillings all this week from Steak & Stilton to Goats Cheese & Butternut Squash. Today’s pie is a classic Steak & Stilton.

This is a classic for a reason, tender steak, hearty gravy and tangy blue Stilton all wrapped in buttery pastry. This is a comforting winter dish, guaranteed to warm you up this week.

Ingredients (serves 4):
400g braising steak, cut into cubes
25g plain flour
2 tbsp vegetable oil
1 onion, dicedstilton
1 bay leaf
1 clove garlic, crushed
1 tbsp dried thyme
400ml beef stock, made using 1 stock cube
150g Stilton
2 carrots, peeled and diced
1 pack ready made puff pastry
1 egg, beaten
Salt and pepper

Method:
1: Put the steak in a bowl and toss together with the flour.
2: Heat the oil in a non stick sauce pan and fry until lightly browned. Transfer to a plate.
3: Add more oil to the pan if necessary and fry the onion and garlic until softened.
4: Return the beef to the pan and add the stock, bay leaf, thyme and carrots. Season with salt and pepper and bring to the boil. Cover and simmer for 1 hr 30 minutes or until the beef is tender. This can be done in advance.
5: Remove the bay leaf and crumble in the Stilton.
6: Pre heat the oven to 200C, Gas Mark 6.
7: Prepare a floured surface. Halve the pastry and roll into 2 balls. Take 1 and roll it out to the thickness of a £1 coin and the correct size diameter for your pie dish. Do the same for the lid.
8: Line your pie dish with the pastry and spoon in the filling, brush the rim with egg and add the lid. Trim the edges and crimp together to seal. Make a small hole in the centre and brush with the remaining egg.
9: Bake for 30-40 minutes or until the pastry is golden brown. Serve immediately.

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British Pie Week: Butternut Squash & Goats Cheese Pie

It’s British Pie Week! To celebrate we are posting recipes for our five favourite pie fillings all this week from Steak & Stilton to Goats Cheese & Butternut Squash. Today’s pie is another favourite: Butternut Squash, Spinach & Goats Cheese.

This pie is our go-to vegetarian pie, the combination of savoury goats cheese with sweet roasted butternut squash is a delicious take on the traditional Greek dish Spanakopita, a feta and spinach filo pie. The filo is intensely crisp and more-ish whilst being super easy to prepare.

Ingredients (serves 4):capricorn goat
1 butternut squash, peeled and cut into cubes
2 red onions, sliced
1 garlic clove, crushed
½ tsp chilli flakes
400g fresh spinach leaves
200g goats cheese, crumbled
4 sheets filo pastry
2 tbsp olive oil
Salt and pepper

Method:
1: Pre-heat the oven to 220C, Gas Mark 7 and add 1 tbsp olive oil to a roasting dish.
2: Place the squash, onions, garlic and chilli flakes into the roasting dish and mix together well, ensuring an even covering of spices and oil. Roast for 30 minutes or until lightly browned.
3: Meanwhile wilt the spinach: put the spinach in a pan of just boiled water for 1 minute. Remove and immediately place in a bowl of iced water. Set aside.
4: Remove the roasting dish from the oven and tip contents into your pie dish, add the spinach and goats cheese and stir to combine.
5: Brush the filo sheets with the remaining olive oil and layer onto the top of the pie dish until completely covered, scrunch up the ends.
6: Bake for 30-40 minutes or until the pastry is crisp and golden. Serve immediately.

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British Pie Week

It’s British Pie Week! To celebrate we will be posting recipes for our five favourite pie fillings all this week from Steak & Stilton to Goats Cheese & Butternut Squash. Today’s pie is a personal favourite: Chicken & Chorizo.

This pie came about from a love of chorizo in and on anything. The sherry adds a delicious sweetness and the parsley and cream make the filling incredibly more-ish. Topped with a shortcrust pastry lid some people would argue that this is technically not a pie however we believe that the flavour speaks for itself. Trust us and try for yourself following the recipe below.

Ingredients (serves 4):
8 chicken thighs, cut into chunks
1 tbsp sunflower oil
200g chorizo, diced
25g plain flourchorizo
1 onion, diced
100ml dry sherry
140ml single cream
2 tbsp dried parsley
400ml chicken stock
Salt and pepper
Pastry:
250g self-raising flour
150g beef or vegetable suet
½ tsp baking powder
½ tsp salt
1 egg, beaten

Method:
1: Heat the oil in a saucepan and add the chicken. Cook until brown and transfer to a plate.
2: Add the onion and chorizo to the pan and cook for 2-3 minutes or until the onions begin to turn slightly orange from the chorizo oil. Stir in the flour and then add the sherry. Bring to the boil and allow to boil for 2 minutes or until most of the liquid has evaporated.
3: Return the chicken to the pan and add the stock, parsley and seasoning. Cover with a lid and simmer for 30 minutes.
4: Meanwhile prepare the pastry. Mix all the ingredients in a bowl and add cold water, 1 tbsp at a time until a dough begins to form. Roll into a ball, cover and chill for 20 minutes.
5: Pre-heat the oven to 200C, Gas Mark 6.
6: Once the chicken is tender add the cream to the pan and stir. Turn up the heat and allow some of the liquid to evaporate, resulting in a white sauce consistency.
7: Roll out the pastry on a floured surface to around ½cm thick.
8: Transfer the filling to a pie dish and top with the pastry. Seal the edges using your fingers to crimp the pastry into the dish. Make a small hole in the centre to allow air to escape. Brush with the egg and bake for 40-45 minutes or until the pastry is golden brown. Serve immediately.

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Warming Winter Recipe Ideas

It’s that time of year again; Christmas is over, it’s still cold and summer seems like a long way away. What we need right now is some comforting, hearty food to see us through until spring – at the very least until next week. We’ve come up with some great tasting menu ideas for a mid-week dinner that’ll have you feeling brighter in no time.

Chorizo and Butter Bean Stew
This chorizo and butter bean stew is rich and hearty – perfect for these cold winter nights and bursting with smoky, flavours and a slight kick from the paprika and chilli powder. This is surprisingly filling and delightfully warming. We love it hot pot style with some thinly sliced potatoes on top but it would also be great with some jacket potatoes for lunch or even some rice or pasta.

Ingredients:chorizosarta
1 tbsp oil
200g diced chorizo
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp paprika
1 tsp chilli powder
1 tin butter beans, rinsed
2 tbsp dried parsley
1 tin chopped tomatoes

Method:
1: Heat the oil in a saucepan, add the onion and garlic and cook until beginning to soften.
2: Add the chorizo, paprika and chilli powder and cook for 2-3 minutes.
3: Add the chopped tomatoes, butter beans and parsley and bring to the boil.
4: Turn down the heat and allow to simmer gently for 30-40 minutes and it’s ready, if you’re adding the hotpot topping, peel and thinly slice 900g potatoes, transfer the stew to a casserole dish and top with the potatoes. Drizzle with some melted butter and cook at 200C for 1½ hours until the potatoes are cooked through.

Mac ‘n’ Cheese
A comforting winter staple that is beautifully gooey and more-ish. We’ve kept things simple with only one type of cheese but with the complex richness of Quicke’s mature Cheddar we don’t think it needed any more. The crunchy breadcrumb and Parmesan topping adds delicious variety and texture that we could happily eat all winter – if only our waistlines agreed!

quicke matureIngredients:
100g butter
100g plain flour
400g Quicke’s Mature Cheddar, grated
1 tbsp dijon mustard
1 pint milk
500g dried macaroni, or other tubular pasta
60g breadcrumbs
50g Grana Padano, grated

Method:
1: Heat the butter in a large saucepan until melted then add the plain flour and cook for 1 minute until combined thoroughly.
2: Add the mustard and remove from the heat.
3: Whisk in the milk and put back on the heat. Stir continuously until the sauce thickens.
4: Add the Cheddar and stir until it has melted into the sauce then remove from the heat.
5: Boil the macaroni in salted water for 10-12 minutes, or until al dente and drain.
6: Butter an oven-proof dish and pre-heat the oven to 200C.
7: Stir the macaroni into the sauce and pour everything into the buttered dish.
8: Mix the breadcrumbs and Grana Padano together with some black pepper and scatter over the top of the pasta. Bake for 25-30 minutes until golden.

Chicken & Smoky Bacon Pie
Pie is the ultimate comfort food and we think this version really hits the spot. The smokiness of the bacon is delicious with the rich and creamy sauce – not for the January dieters among us! We used the cheats version of shortcrust pastry but if you have the time it’s great to make your own, if not this works just as well. Serve with some chunky chips and greens or buttery mash and gravy for extra decadence.

Ingredients:smoked bacon
225g ready rolled shortcrust pastry
1 tbsp oil
2 chicken breasts, cut into cubes
250g smoked bacon (about 7 rashers), cut into small pieces
100ml white wine
2 tsp fresh thyme
100ml water
50ml double cream
1 medium egg, beaten

Method:
1: Pre-heat the oven to 180C.
2: Heat the oil in a large pan and brown the chicken and bacon.
3: Add the wine, water and thyme and season with black pepper.
4: Bring to the boil then reduce the heat and simmer for 15-20 minutes or until the liquid has significantly reduced.
5: Remove the pan from the heat and gently stir in the cream until combined.
6: Pour the filling into your pie dish and roll out the pastry for the lid.
7: Lay the pastry over the pie dish and trim the edges – remember to make a hole in the middle for steam to escape, seal and brush with the beaten egg.
8: Cook for 25-30 minutes until golden.

These dishes would make delicious mid-week winter meals, let us know how yours turn out!Facebooktwitterinstagram