SAY CHEESE
IN THE MOOD FOR SOME COMFORT FOOD? THESE RECIPES FROM THE SNOWDONIA CHEESE COMPANY ARE JUST THE THING
SNOWDONIA CHEESE ON TOAST
INGREDIENTS:
1 x 200g Snowdonia Black Bomber cheese, wax removed and grated 25g butter
2 teaspoons flour
1 teaspoon English mustard
1-2 teaspoons Worcestershire sauce opt 4 tablespoons Stout or dark Ale (milk can be used for a non-alcoholic version)
4 thick slices of bread
METHOD:
1. Place the cheese, butter, flour, mustard and Worcestershire sauce into a saucepan, mix together.
2. Add the stout and stir over a gentle heat until melted, it will form a thickish paste. Leave to cool a little, it will become thicker and at this stage can be stored in the fridge for several days.
3. Toast the bread, just lightly toasting one of the sides, spread this side with the cheese mix.
4. Place under a hot grill and cook until bubbling and golden, serve with slices of apple or a tomato and rocket salad.
PORK & LEEK SAUSAGES WITH SNOWDONIA BLACK BOMBER MASH
FOR THE SAUSAGES INGREDIENTS:
Large pork and leek sausages
METHOD
1. Cook sausages in roasting tin at 190°C until golden brown and cooked through (30-40 mins depending on size).
FOR THE MASH INGREDIENTS:
1kg/2.2lbs potatoes peeled and cut into even chunks 100g/4oz grated Snowdonia Black Bomber
50g/1oz butter
2 tablespoon single cream (or can use milk)
Sea salt and black pepper to taste
METHOD
1. Cook potatoes in salted water until tender.
2. Drain well and return to pan to mash with butter and milk.
3. Heat gently, add in grated cheese and seasoning, beat until smooth and warmed through.
FOR THE ONION GRAVY INGREDIENTS:
50g/1.5oz butter and 1 tablespoon olive oil 2 medium red onions peeled and thinly sliced
2 tablespoons plain flour 400ml/15fl oz rich beef stock 250ml/9fl oz red wine
2 heaped tablespoons balsamic onion chutney
Sea salt and freshly ground
pepper to taste
METHOD
1. In non-stick pan pour in any juices from roasting the sausages with oil and butter. 2. Sauté the onions until cooked through and starting to brown, add sugar and cook for few minutes to caramelise.
3. Sprinkle in the flour and make a roux, add wine and stock and bring to boil stirring constantly, simmer until thick and glossy and season to taste.
4. Place mash in baking dish, place sausages on top and sprinkle with extra cheese place under hot grill until cheese melted then serve with hot gravy.