Double Gloucester Stuffed Red Peppers

Double Gloucester Stuffed Red Peppers

Double Gloucester Stuffed Red Peppers


makes 2

prep: 20 mins   cook: 35 mins

 

Ingredients:

  • 2 red peppers
  • 110g Ilchester® Double Gloucester cheese, grated
  • 175g cooked long grain rice
  • 5 spring onions, finely chopped
  • 3 tablespoons single cream

How to make

  1. Preheat the oven 180°C/350°F/Gas Mark 4/Fan 170°C.
  2. Cut the peppers in half, lengthways and remove the seeds and any core fibres.
  3. In a bowl combine 90g of the Double Gloucester grated cheese with the remaining ingredients.
  4. Fill the peppers with the cheese mixture and place on a deep baking tray or ovenproof dish.
  5. Sprinkle the remaining cheese over the stuffed peppers. Cover the tray/dish with foil and place in the centre of the preheated oven and bake for 20 minutes.
  6. After 20 minutes remove the foil and bake for a further 15 minutes, or until the peppers are tender and the filling is golden brown.
  7. Serve immediately with a crisp mixed salad.

Tip: If the peppers roll on the baking tray, line it with scrunched up foil which you have formed into Small wells, this will stop them moving and save you washing up!

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Red Leicester & Sweet Pickle Croque Monsieur

Red Leicester & Sweet Pickle Croque Monsieur

Red Leicester & Sweet Pickle Croque Monsieur


makes 1

prep: 15 mins   cook: 4-6 mins

 

Ingredients:

  • 50g Ilchester® Red Leicester cheese, grated
  • 2 slices thick sliced bread
  • 3 slices (65g) wafer thin ham
  • 1 heaped tsp sweet pickle, to taste
  • 15g butter, softened
  • Salt & freshly ground black pepper

How to make

  1. Preheat the grill to hot.
  2. Sprinkle 20g of Red Leicester grated cheese onto one of the pieces of bread.
  3. Carefully lay the ham on top of the cheese, folding in any loose ends, then spread the sweet pickle onto the ham.
  4. Sprinkle another 20g of Red Leicester grated cheese over the ham, season to taste, then place the second slice of bread on top and press down firmly with your hand.
  5. Butter the top of the sandwich with half the softened butter. Transfer the sandwich to the grill pan and grill approximately 8cm (3 inches) from the heat. When golden and crisp, carefully turn the sandwich over; butter the untoasted side and sprinkle over the remaining Red Leicester cheese.
  6. Return to the grill and toast for another couple of minutes until golden and the cheese is bubbling. Serve immediately and enjoy with a mixed salad.
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Hot & Spicy Mexicana® Hash Browns

Hot & Spicy Mexicana® Hash Browns

Hot & Spicy Mexicana® Hash Browns


makes 5-6 hash browns

prep: 15 mins   cook: 6 mins

 

Ingredients:

  • 2 medium potatoes, peeled
  • 1 small onion, peeled
  • 50g Mexicana® Extra Hot, grated
  • ¼ tsp salt
  • 2 tbsp plain flour
  • 1 medium egg, beaten
  • Oil for shallow frying
  • Pepper

How to make

  1. Coarsely grate the potatoes and onion. Scoop up some of the grated mixture and over the sink squeeze out any excess moisture between your fingers. Put the squeezed potato and onion into a bowl and repeat with the remaining mixture. Alternatively, you can place the grated potato and onion into a clean tea towel and squeeze out the excess liquid by twisting the towel.
  2. Add the grated Mexicana®, salt, flour and beaten egg, season with pepper and mix well. The mixture needs to be fairly firm, so it holds it shape while frying; add a little more flour if required.
  3. Pour enough oil into a large frying pan to cover the base to a depth of 4-5mm, heat over a medium heat. When the oil is hot, but not smoking, drop spoonful’s of potato mixture Into the oil and flatten slightly to form patties about 1cm high. Fry for 2-3 minutes on each side.
  4. Once cooked, transfer onto a plate with kitchen towel on it to remove the surplus oil before serving.
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Spicy Mexicana® Chimichangas

Spicy Mexicana® Chimichangas

Spicy Mexicana® Chimichangas


makes 8

prep: 25 mins   cook: 10 mins

 

Ingredients:

  • 8 wheat or corn tortilla wraps
  • 2tbsp oil, plus extra for frying
  • 2 large peppers, preferably mixed colours, cored, deseeded and sliced
  • 1 large onion, peeled and sliced
  • 100g mushrooms, sliced
  • 1 400g tin mixed beans in water, drained and rinsed
  • 1600g Mexicana® Extra Hot, grated
  • 2 tbsp fresh coriander, chopped
  • Juice of a lime
  • Salt and pepper
  • 8 cocktail sticks

How to make

  1. In a large frying pan heat 2 tablespoons of oil and sauté the onion for 2-3 minutes, then add the sliced peppers and mushrooms. Continue cooking for another 5-6 minutes until tender. Allow to cool a little and then add the mixed beans, grated Mexicana® and coriander and lime juice. Season with salt and pepper and mix well.
  2. Divide the mixture between the tortilla wraps. To wrap them up, fold opposite sides in, turn 90 degrees and fold the remaining sides over to create flat parcels, secure each with a cocktail stick.
  3. When you’re ready to serve, either deep fry the chimichangas for 2 minutes until golden or alternatively shallow fry in 1.5-2cm of oil in a large frying pan for 1 minute or so on each side. Either way, remove from the oil with a slotted spoon and drain on kitchen paper. Remove cocktail stick before serving.

Why not server them with some shredded lettuce, wedge of lime and a dollop of sour cream.

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Mexicana® Cheese and Onion Pasties

Mexicana® Cheese and Onion Pasties

Mexicana® Cheese and Onion Pasties


makes 4 large pasties

prep: 25 mins   cook: 40-45 mins

 

Ingredients:

  • 500g packet puff pastry
  • 1 medium potato (weighing about 150g), peeled and
  • diced finely
  • 1 small onion, finely chopped
  • 120g Mexicana®, grated
  • 2 spring onions, finely sliced
  • 1 egg, beaten
  • Salt and pepper

How to make

  1. Remove the pastry from the fridge, set aside.
  2. Prepare the vegetables. In a bowl combine the diced potato, chopped onion, Mexicana® and spring onion, season well.
  3. Divide the pastry into four and roll each piece into a round. Use a saucer or small plate to cut into circles about 16-17cm in diameter. Put a quarter of the cheese mixture on each one, dampen the edge with a little of the egg, then fold over and crimp the edges.
  4. Lay the pasties on a lined baking sheet and brush them with beaten egg. Chill in the fridge while you preheat the oven to 220°C / 200°C fan / gas mark 7
  5. Bake the pasties for 40-45 minutes until golden brown.
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Applewood® Vegetable Bites

Applewood® Vegetable Bites

Applewood® vegetable bites


makes 12

prep: 35 mins   cook: 15 mins

 

Ingredients:

  • 1 packet of ready-rolled puff pastry, at room temperature for 20 minutes
  • 1 medium onion, chopped
  • ½ small courgette, chopped
  • 6 chestnut mushrooms, sliced
  • 1 tablespoons vegetable oil
  • 100g Applewood cheese, grated
  • Fresh or dried basil & thyme
  • 1 egg, beaten
  • Salt & pepper

How to make

  1. Preheat oven to 200oC / 180oC Fan / Gas 6
  2. 2. Unroll the pastry and cut out circles to sit comfortably in your muffin tins. Line the muffin tins with the pastry circles and bake blind for 5 minutes.
  3. Sauté the onion, courgette and mushrooms until softened.
  4. Transfer to a mixing bowl before adding the egg, herbs and grated Applewood®. Season to taste. Mix the filling well and spoon into the part-baked pastry cases.
  5. Return to the oven and bake for 15 minutes until golden.Cool before removing from the muffin tin.

Great for picnic, snack or even as a healthy lunch box addition for the kids.

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