‘Tis the season to dig out the cheese board, right?
It’s the season to feast on cheese by the fire at least once a week, right? But, whilst scooping huge hunks of the stuff onto crackers with chutneys is a totally indulgent treat, sometimes its nice to mix things up a bit. Wouldn’t it be nice to have a recipe or two up your sleeve so you can devour every last morsel?
Lucky for us, the glorious team at Bovey Tracey’s Cheese Shed have been thinking along the same lines. They’ve been working with the chef at their fave local cafe, to come up with a cheesy recipe that celebrates some of their west country artisan selection; and, OMG, does food get any more comforting than this?
Have you been to Home Farm Café by the way? I’m guessing many of you have, since this gorgeous spot, found on the National Trust’s Parke estate just outside Bovey Tracey, was nominated in the Muddy Awards this year. The owners of this award-winning restaurant supply their own beef, as well as produce from a community-run walled garden and chef Tom Stewart is gaining quite a reputation for his menus.
So, we’re in good hands here. This very tasty-sounding recipe is typical of the kind of fare you can expect to find on the menu and uses both Quicke’s classic Oak-Smoked Cheddar and top-of-the-tree hard goats’ cheese Pennard Vale (both stocked at the Cheese Shed). Mmmmm. Mouth. Watering. Hand me a fork and I’ll be just fine.
Roasted Celeriac, Apple & Smoked Cheese Gratin
Ingredients (feeds 4)
1 medium celeriac
1 large Bramley apple
1 medium leek
100g Quicke’s Oak-Smoked Cheddar, grated
100g Pennard Vale (or other hard goats’ cheese), broken into 1cm cubes
120g fresh bread crumbs
Cornish Sea salt
Cracked black pepper
5 stems fresh thyme, de-stalked
Set your oven to 180C / gas mark 4.
First, finely chop the celeriac, apple, leek and shallots. Place them into a shallow roasting dish, season with sea salt and pepper, add half of the fresh thyme and enough olive oil, then roast for approximately 15-20 minutes until soft and starting to colour.
Next, take half the roasted vegetables and apple and blend to a smooth purée using a food processor. Mix this gently in with the remaining vegetables and apple, adding the grated smoked cheddar. Spoon this into a suitable baking dish.
To your breadcrumbs, add the rest of the thyme, the goats’ cheese pieces, a little more seasoning and a dash of olive oil. Cover the vegetable mixture with the breadcrumbs and bake for about 15-20 minutes or until golden-brown.
Garnish with a sprig of thyme.
If you’re looking to do the Christmas Cheese Shop (it’s a ‘thing’!), then do check out The Cheese Shed for an amazing selection of artisan cheeses and gifts produced in the west country that you won’t find at the supermarket deli.