Posted 8th Dec 2015
We've teamed up with Devon-based cheesemakers Quicke's to bring you some delicious cheese recipes perfect for using up leftover cheeseboards or simply indulging this festive season
4 large potatoes
Knob of butter
Warm milk for the mash
Salt and pepper
2 onions, chopped
1 bay leaf
6 black peppercorns
350g fish pie mix
1 leek, thinly sliced
85g Quicke's cows' whey butter
2 teaspoons extra virgin olive oil
85g plain flour
4 hard-boiled eggs, cut in half
Parsley, thinly chopped
Zest of 2 lemons
150g Quicke's extra mature Cheddar
1. Pre-heat the oven to 190ºC/375ºF/Gas Mark 5. Cut the potatoes into 5cm chunks and boil until soft. Drain and mash with the butter and warm milk. Season with salt and white pepper. Set aside and keep warm.
2. Put milk, one onion, bay leaf and peppercorns in a pan and bring to the boil. Leave to infuse. Add the fish pie mix, bring the milk up to the boil. Reduce the heat and simmer gently for 6-7 minutes.
3. Meanwhile, finely chop the remaining half onion and the leeks. Heat the Quicke's whey butter with the olive oil in a small frying pan and gently fry the onion and leeks for 4-5 minutes to soften, but not brown.
4. Remove the fish from the pan and set aside to cool slightly. Keep the milk in the pan.
5. Add flour to the leeks and stir well to combine. Fry for one minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add all the milk in this way and heat gently until the sauce has thickened. Season as necessary.
6. Break the fish into chunks, removing any bones, then fold the fish pieces into the sauce. Add the frozen peas to the mixture.
7. Spoon the fish mixture into 4 ovenproof ramekins. Insert the hard-boiled eggs cut in halves into the mixture and top with freshly chopped parsley and grated lemon zest.
8. Use a fork to spread the cooled mashed potato over the pies and place in the oven for 25-30 minutes, or until golden-brown and bubbling. Five minutes before the end sprinkle a handful of Quicke's extra mature Cheddar on top of the pies.
Quicke's Goats' Milk Cheese Risotto with Apple and Mushroom
400g porcini mushrooms
2 tablespoons extra virgin olive oil
2/3 shallots, diced
Handful of chestnuts, chopped
2 apples, diced
320g carnaroli or arborio rice
125ml white wine
1 litre vegetable stock
Handful of Quicke's goats' milk cheese, grated
Fresh parsley, roughly chopped
50g Quicke's cows' whey butter
Salt and pepper
Handful of Quicke's ewes' milk cheese, flaked
1. Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy-based saucepan and add the chopped shallots. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut, apples and mushrooms and fry for a further 2-3 minutes, until browned.
2. Stir in the rice (and coat in the oil). Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all of the liquid has been absorbed and the rice is plump and tender.
3. Finish off the risotto by stirring in the goats' milk cheese, along with the parsley, butter and salt and pepper, until creamy. Serve with flakes of Quicke's ewes' milk cheese on top.
Quicke's Oak Smoked Cheddar and Wild Mushroom Quiche
450g plain flour
220g Quicke's cows' whey butter
5 large eggs
Knob of butter
1 onion 400g wild or mixed selection of mushrooms
Pinch of salt
200ml double cream
340g Quicke's oak smoked Cheddar
1. To make the pastry, tip the flour and Quicke's cows' whey butter into a bowl, then rub together until mixed. Add one lightly beaten egg and 8 tablespoons of cold water and combine into a smooth dough.
2. Roll out the pastry on a lightly floured surface into a round approximately 5cm larger than a 25cm tin. Use a rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Lightly prick the base of the tart with a fork and chill in the fridge for 20 minutes.
3. Heat an oven to 200ºC/180ºC Fan/Gas Mark 6. While the pastry is chilling, heat the butter in a pan and sauté the onion for 5 minutes before adding in the mushrooms, stirring occasionally, until they become sticky and golden.
4. Beat the remaining eggs in a bowl and add salt and pepper, then gradually add the cream and milk. Stir in the onions, mushrooms and half the Quicke's oak smoked Cheddar. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 35-40 minutes until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices with a fresh garden salad.
Quicke's Welsh Rarebit
50g Quicke's cows' whey butter
50g plain flour
220g Quicke's vintage Cheddar, grated
1 tablespoon Worcestershire sauce
1 tablespoon English mustard
Salt and black pepper
4 slices granary bread
Handful of Quicke's extra mature Cheddar
1. In a small saucepan, melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Slowly add the milk, stirring continuously until well incorporated.
2. Add the grated Quicke's vintage Cheddar and Worcestershire sauce, stir until melted. You should now have a thick paste. Mix in the mustard and season well with salt and black pepper.
3. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Top with Quicke's extra mature Cheddar and cook under a hot grill for a few minutes, until browned and bubbling. Serve with a fresh garden salad.
Seabass fillets with a Quicke's Ewes' Milk Cheese Crust
2 seabass fillets
1 teaspoon extra virgin olive oil, plus extra for brushing
50g Quicke's ewes' milk cheese
Handful of mixed herbs
1. Pre-heat the oven to 220ºC/200ºC Fan/Gas Mark 7. Line a baking tray with baking parchment and put the seabass, meat-side up, on top.
2. Brush the skin with oil and sprinkle with some flaky salt. Add the Quicke's ewes' milk cheese and breadcrumbs, and sprinkle with herbs. Bake for 7 minutes, or until the flesh flakes when tested with a knife.
3. Whilst the fish is cooking, slice cherry tomatoes in half. Brush them with balsamic dressing and olive oil. Top with chopped basil. Roast for 15 minutes then serve hot with the fish.