Chicken Breast Stuffed with Double Gloucester, Rosemary & Thyme

Chicken Breast Stuffed with Double Gloucester, Rosemary & Thyme

Chicken Breast stuffed with Double Gloucester, Rosemary & Thyme


makes 4

prep: 20 mins   cook: 35 mins

 

Ingredients:

  • 4 x skinless, boneless chicken breast
  • 100g  Ilchester® Double Gloucester cheese
  • 8 rashers thin cut streaky bacon
  • ½ tsp fresh or dried rosemary
  • ½ tsp fresh or dried thyme
  • Freshly ground black pepper

How to make

  1. Preheat the oven to 350°/180°C/Gas Mark 4.
  2. Make a horizontal slit in each chicken breast forming a pocket; take care not to cut all the way through the flesh.
  3. Cut the Double Gloucester cheese into 4 even sized pieces and place one in each pocket of the chicken along with a small sprinkle of rosemary and thyme.
  4. Stretch the bacon rashers with the back of a knife and wrap 2 rashers around each of the chicken breasts, securing firmly with a cocktail stick.
  5. Place in a roasting tin and season with a little freshly ground black pepper. Roast for 30 to 35 minutes until the bacon is crispy and the chicken is cooked through.
  6. To serve, remove the cocktail sticks and cut each chicken breast on the diagonal (take care as the filling will be very hot). Serve with some roasted cherry tomatoes and salad.
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Wensleydale & Cranberry Cheese Scones with Orange Cream

Wensleydale & Cranberry Cheese Scones with Orange Cream

Wensleydale & Cranberry Cheese Scones with Orange Cream


makes 7

prep: 25 mins   cook: 10-15 mins

 

Ingredients:

  • 25g butter
  • 200g self raising flour, sifted
  • 50g Ilchester Wensleydale & Cranberry Cheese, grated + extra for topping
  • 1 tsp cinnamon powder
  • 100ml milk
  • 1 egg yolk

For the orange cream:

  • 100ml double cream, lightly whipped
  • 1 orange, peeled & sliced then cut into pieces
  • Orange Liqueur, to taste, (optional)
  • 1 tbsp icing sugar, sifted

How to make

  1. Preheat the oven to 200°C/400°F/ Gas Mark 6. Line a baking sheet with baking parchment. Rub the butter into the flour using your fingertips until it resembles fine breadcrumbs.
  2. Stir in the Wensleydale & Cranberry cheese and cinnamon powder. Gradually add the milk stirring with a knife until the mixture begins to stick. With your hand, knead the mixture until a smooth dough is formed.
  3. Flatten or roll the dough about 3cm thick. Use a 6cm round cutter to cut out individual scones. Place the scones on the baking parchment. Add 1tbsp cold water to the egg yolk and brush the tops of the scones.
  4. Bake for 10-15 minutes until golden.
  5. Meanwhile, mix the cream, orange pieces, juice, liqueur (if using) and icing sugar together.
  6. Remove the scones from the oven and allow to cool before serving with the orange cream
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New York Wensleydale & Cranberry Cheese Wardorf Salad

New York Wensleydale & Cranberry Cheese Wardorf Salad

New York Wensleydale & Cranberry Wardorf Salad


makes 6

prep: 10 mins   cook: none

 

Ingredients:

  • 150g Ilchester® Wensleydale & Cranberry cheese, crumbled
  • 1 red skinned apple, sliced into thin segments
  • Few walnut pieces
  • 2 celery sticks, chopped
  • 6 baby gem lettuce leaves
  • 8 tbsp mayonnaise
  • 1 tbsp lemon juice
  • Parsley to garnish

How to make

  1. In a bowl mix together the Wensleydale & Cranberry cheese, apple, walnuts and celery.
  2. Arrange the baby gem lettuce leaves on a platter. Mix the mayonnaise and lemon juice together. Spoon a little mayonnaise over each leaf.
  3. Spoon the cheese mixture over. Garnish with parsley and serve.
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Wensleydale with Mango & Ginger Burgers

Wensleydale with Mango & Ginger Burgers

Wensleydale with Mango & Ginger Burgers


makes 4

prep: 20 mins   cook: relish 45 mins burgers 10 mins

 

Ingredients:

  • 600g minced pork
  • 150g Ilchester® Wensleydale with Mango & Ginger cheese
  • 2 tablespoons chopped chives
  • Salt and freshly ground black pepper
  • 2 tablespoons rapeseed oil
  • 1 tablespoon soy sauce
  • 4 burger buns (optional)

For the tomato relish:

  • 450g vine-ripened tomatoes, quartered
  • 1 small red onion, finely chopped
  • 1 stick celery, finely chopped
  • 1 red chilli, seeded and chopped
  • 4 tablespoons red wine vinegar
  • 50g soft light brown sugar
  • 1 tsp paprika
  • 1 tsp white mustard seeds

How to make

  1. To make the relish: Put the chopped tomatoes, onion, celery, chilli, red wine vinegar and sugar into a saucepan. Bring slowly to the boil, cover and simmer for 30 minutes. Stir in the paprika and mustard seeds and cook uncovered for a further 15 minutes, stirring until the mixture looks jammy. Allow to cool.
  2. Put the minced pork into a large bowl, crumble in the Wensleydale with mango & ginger cheese, add the chives and season with salt and pepper. Using your hands mix together to make sure the cheese is evenly distributed. Divide into four and with wet hands shape into patties.
  3. Mix the oil and soy sauce and brush the burgers on both sides. In a grill pan or BBQ cook burgers on one side for 5 minutes, turn over, then brush with any left over glaze and cook for a further 5 minutes.
  4. If using the burger buns, cut in half and toast under a grill or in a toaster,
  5. To serve place some salad leaves on the base of the buns, top with the burgers, add a dollop of relish on top of each, then finish with bun lids.
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White Stilton® with Apricots Mini Poppadoms

White Stilton® with Apricots Mini Poppadoms

White Stilton® with Apricots Mini Poppadoms


makes 6

prep: 5 mins   cook: none

 

Ingredients:

  • 200g Ilchester® Whilte Stilton® with Apricots Cheese, crumbled
  • 2-3 tbsp spicy chutney (Geeta’s Lime & Chilli Chutney)
  • 1 small bunch coriander leaves, finely chopped
  • 1-2 boxes mini poppadoms

How to make

  1. In a bowl mix together the White Stilton® with Apricots cheese, chutney and coriander.
  2. Spoon the cheese mixture over each poppadom and serve immediately.
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Five Counties® Fennel & Apple Salad

Five Counties® Fennel & Apple Salad

Five Counties® Fennel & Apple Salad


makes 4

prep: 15 mins   cook: none

 

Ingredients:

  • 4 little gem lettuce
  • 1 bulb fennel
  • 2 dessert apples e.g. Braeburn
  • 250g Ilchester® Five Counties® Cheese
  • Chives

For the dressing: Whisk together:

  • 1 tsp Dijon mustard
  • 2 tbsp cider vinegar
  • 3 tbsp light olive oil
  • 2 tbsp mayonnaise
  • 1 tsp runny honey
  • Salt & freshly ground black pepper

How to make

  1. Trim the bases from the little gem lettuce then separate the leaves, wash and dry then put into a large bowl. Trim the stalks from the fennel, saving any feathery fronds. Cut in half then slice as finely as possible, alternatively chop into small pieces, add to the leaves. Halve and quarter the apples, discard the core and slice thinly, add to the salad.
  2. Whisk together all the ingredients for the dressing until smooth, then pour over the salad and toss together. Divide between four serving plates.
  3. Cut the Five Counties® cheese into slices, about 5mm / 1/4 inch thick, then cut lengthways into long strips about the same width. Lay the strips of cheese on the salad, some strips may fall apart. Snip the chives and chop any fennel fronds then scatter over the salad.

Variations: try using pears or peaches instead of the apples. For a variation with the dressing, plain yogurt can be used instead of the mayonnaise.

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