NEW!!!!!! Goat Cheese, watercress and pine nut Risotto
2 tbsp olive oil
1 small onion chopped finely
1 garlic clove crushed
300g risotto rice
1 litre hot veg stock
60g watercress with stalks removed
250g Woolsery English goat cheese
2 tbsp toasted pine nuts
Heat oil in large heavy based pan, add onion and garlic and cook for 3-4 mins until soft. Stir in rice and coat in oil before adding ladle of stock. Simmer, stirring occasionally until liquid has been absorbed. Continue doing this until all stock used and rice tender. Roughly chop watercress and stir into risotto, season and turn off heat. Gently stir in goat cheese and pine nuts - ready to serve - DELICIOUS
Woolsery Cheesy Potatoes (a simple yet delicious supper dish)
4 Medium/large Potatoes
150g Woolsery English goats cheese
few knobs butter
8 fl oz milk
Peel and slice potatoes into very thin scallops and grate goats cheese. Place layer of potatoes in bottom of a shallow dish, season, spinkle with flour, add few knobs of butter, then a layer of goats cheese. Keep layering like this until all ingredients have been used finishing with layer of goats cheese. Pour milk over top and bake in oven 180C for 45 mins until golden.
Delicious served with grilled bacon and broccoli.
Woolsery Cheese Pasta (serves 2)
This is a very quick, easy dish to make and is simply delicious. The cheese used is a medium fat so is a healthier option.
200-250g/ 7-9 oz pasta spirals
1 tbsp olive oil
4 bacon rashers cut into strips
1 courgette sliced
1 pot Woolsery soft goats cheese with garlic
salt & pepper
1. Cook the pasta according to packet instructions
2. Meanwhile heat the oil in frying pan. Add bacon and courgette and fry until bacon lightly browned and courgette tender.
3. Drain pasta, add goats cheese and stir so that the cheese melts and coats the pasta.
4. Add the bacon and courgette and stir well. Serve hot
For a vegetarian dish, substitute sliced mushrooms for the bacon
Serve the pasta with a crisp green salad for a lunch or supper dish
Values per serving Energy 315 cals
Fat medium (18g)
A good source of calcium, folate, vitamin C, vitamin A
Savoury Surprise (serves 4)
This makes a delicious supper dish
4 large leeks
250g Woolsery English Goats Cheese
8 slices cooked smoked ham
50g plain flour
2 tsp English mustard (ready made or powder)
salt & pepper
Preheat oven to 190C, gas mark 5
Have ready large shallow oven proof dish.
Cut leaks in half across their width and par-boil for 10 mins
Drain leeks well, split them half open along their length.
Reserve 50g Woolsery Goats cheese, cut remainder into 8 long battons and use to fill each opened leek.
Roll stuffed leeks in slice of ham and arrange in dish
Melt butter in saucepan and beat in flour and mustard cook for 1 min add milk whisking continuously until sauce thickens. Remove from heat and season with salt and pepper.
Pour mustard sauce over leeks, grate reserved cheese and sprinkle over sauce.
Bake for 20-30 mins until leeks are tender and a golden brown crust has formed.
Naan with Woolsery Hard Goat Cheese and Caramelised Onions (Serves 4)
4 naan breads
225g Woolsery Goats Cheese coarsely grated
4 large Spanish onions, peeled and thinly sliced
50g unsalted butter
4 tbsps vegetable oil
3 fat cloves garlic, peeled and finely chopped
1 red chilli, deseeded and finely chopped
1 level tsp ground cumin
1 level tsp black mustard seeds
Quarter level tsp nutmeg
Salt and pepper
2 heavy baking trays
In a large frying pan melt the butter with the oil over a low to medium heat and cook the sliced onions very gently for about 30 mins. until soft and golden brown, stirring occasionally. About 15 mins into cooking time, add the finely chopped garlic and chilli and season with salt and pepper.
Preheat oven to gas mark 7, 425 F, 220C.
Raise heat under frying pan and add the cumin, mustard and nutmeg to the onion mixture, stirring them in thoroughly. Cook for about 1 minute, still stirring continuously, then remove the pan from heat.
Place naan breads on baking trays. Spread onion mixture on top of each naan, covering the surface completely. Scatter on the grated cheese, then place the trays into the hot oven to cook for about 10 mins. Serve immediately.
Red Cabbage and Fiesta Salad (Serves 2)
The sharp taste and crunchy texture of the red cabbage go beautifully with the Fiesta crumbly cheese. You can also add diced apple to give a sweetness that blends well.
Half red cabbage
150g Fiesta Cheese
1 apple, diced (optional)
2 tbsp sunflower seeds
4 tbsp vinaigrette (made with 6 tbsp olive oil, 2 tbsp lemon juice, crushed garlic and 1 tsp green peppercorn mustard)
Shred cabbage very finely and mix with the crumbled cheese, chopped apple if used and sunflower seeds. Toss in the vinaigrette.
Warm Goats Cheese and Hazlenut Tart
Butter for greasing
220g good shortcrust pastry
6 eggs and 3 yolks
300 ml double cream
150 ml milk
200g Woolsery soft fresh goats cheese
salt, pepper and grated nutmeg
50g chopped, toasted hazelnuts
Grease a deep sided flan dish (25cm). Roll out pastry very finely and line dish. Chill thoroughly. Preheat oven to 180C, gas mark 4. Bake pastry case blind for 15 minutes and cool. Blend remaining ingredients bar the nuts, pour into the part-cooked flan case and bake for 30 minutes. Check the top which shouldnt be too brown. Cover with foil if it is and continue baking till set. Sprinkle with the nuts over the top.
Great served with saute leeks and jacket potato