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 CHEESY 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
COOK’S TIPS
- 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 butter
50g plain flour
2 tsp English mustard (ready made or powder)
600ml milk
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.
Serve immediately
NAAN WITH WOOLSERY HARD GOATS 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 HAZELNUT 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, pout into the part-cooked flan case and bake for 30 minutes. Check
the top which shouldn’t be too brown. Cover with
foil it if it. Continue baking till set. Sprinkle
with the nuts over the top.
Great served with saute leeks and jacket potato
