Recipes: Davidstow Cheese and Organic Cooking
Organic asparagus with pea pancakes, herb sabayon and poached eggs by Tom Aikens (pictured above)
Cooking Time: 50 minutesServes: 4
Ingredients:
Pea pancakes
250g organic peas
1 pinch of salt
1 pinch of caster sugar
10g of cornflour
25g of organic self-raising flour
½ tsp of baking powder
2 organic eggs, separated
1 tsp of caster sugar
3 organic spring onions, finely chopped
1 pinch of chopped chervil
1 pinch of chopped organic flat-leaf parsley salt freshly ground organic black pepper organic olive oil, for frying
Asparagus
20 organic asparagus spears, trimmed and bases peeled
organic olive oil
salt
freshly ground organic black pepper
Herb sabayon
1 organic egg
2 organic egg yolks
50ml of organic vegetable stock
½ organic lemon
100g of clarified butter
1 pinch of chopped chervil
1 pinch of chopped chives
1 pinch of chopped organic flat-leaf parsley
salt
freshly ground
organic black pepper
Poached eggs
8 organic eggs
organic white wine vinegar
salt freshly ground organic black pepper
Equipment:
Food processor or blender
Blini pan
Method
• Start by making the pea pancake batter. Blanch the peas for 2 minutes in a pan of boiling water with a pinch of salt and pinch of caster sugar. Drain and tip the peas into a food processor or blender
• Sieve together the cornflour, self-raising flour and baking powder then add this to the food processor along with the egg yolks, teaspoon of sugar and some seasoning
• Blend everything together to make a thick green purée
• Place the egg whites in to a large mixing bowl and whisk together with a pinch of salt until light and airy. Gently fold in the pea purée, then stir through the chopped spring onions and herbs, adjusting the seasoning to taste
• Preheat the oven to 170°C/gas mark 3½
• You can either cook the pancakes one at a time in a single blini pan, or use several pans at once. Alternatively, the pancakes could be cooked by the spoonful in one large pan
• Lightly oil the blini pan and spoon in the batter to create a thick pancake. Cook over a medium heat for a few minutes to set the base then transfer to the oven to finish cooking for another 5 minutes
• Repeat so that you have 4 pancakes then keep warm until ready to serve
• For the sabayon, place the egg and yolks in a mixing bowl along with the stock and zest and juice of half a lemon
• Bring a large pan of salted water to the boil and cook the asparagus for a few minutes or until tender (this will depend on the thickness of the stalks)
• Place the sabayon bowl over the pan (making sure that it doesn’t touch the water) and start whisking over the heat to create a light and airy mixtur
• When fluffy, remove from the heat and slowly whisk in the clarified butter to create a thick sauce. Stir through the chopped herbs and season to taste
• Drain the cooked asparagus, pat dry and season with a little oil, salt and pepper
• To poach the eggs bring a large pan of fresh water to a simmer and stir in a little white wine vinegar to help the eggs set. Gently swirl the water to create a whirlpool effect and crack in the eggs (it can help to break the eggs into small cups first, then tip gently into the water)
• Allow to cook for 3-4 minutes until just set, then drain and season to taste
• To serve, place a warm pea pancake on each plate, followed by 2 poached eggs and 5 spears of asparagus. Top with a generous spoonful of the herb sabayo
Smoked Trout, Duck Egg and Watercress Quiche with Davidstow® 18 Month Extra Mature cheddar
Quintessentially British, a quiche should be the mainstay of any summer picnic or light lunch. My recipe combines smoked trout, duck egg, watercress and a strong cheddar to create something really special for the whole family.Serves: 4-6
Ingredients:
Pastry
• 175g plain flour
• 100g cold butter (grated using a cheese grater)
• 1 duck egg yolk
• 3 teaspoons water
• Pinch of salt
Filling
• 1 onion, finely diced
• 20g unsalted butter
• 100g watercress, washed
• ½ lemon zest
• 70g Davidstow® 18 Month Extra Mature cheddar, grated
• 1 pinch fennel seeds
• 1 side of smoked trout, flaked (approximately 150-200g)
Custard
• 1 duck egg
• 1 duck egg yolk
• 175g double cream
• 25ml whole milk
• 50g crème fraiche
Method:
Preheat a fan assisted oven to 175°c
For the pastry
1. Rub the flour, salt and the grated butter until a breadcrumb texture is achieved.
2. Add the egg yolk and water and mix until a soft dough is formed. Knead the dough for a further minute. Now wrap it in cling film and chill for at least 30 minutes. Take the pastry and roll out to around a 3mm thickness. Use this to line your quiche mould
3. Leave a little over hang of pastry on the edges of the quiche mould. Place baking beans (or rice can be used instead), into parchment paper on top of the pastry.
4. Now bake this at 175°C for 15 minutes.
5. Remove the pastry case from the oven. Take away the beans and parchment paper. Now brush the pastry with yolk and bake for a further 5 minutes. This will help to seal the pastry. Allow the pastry to cool. For the custard;
6. Mix all ingredients together and set aside.
For the filling;
7. Sweat the diced onion in butter with no colour, then add the fennel seeds.
8. Add the washed watercress, mix into the onion mix until the watercress is wilted, now add the ½ lemon zest. Remove from the heat and allow to cool.
9. Now add the flaked smoked trout.
To combine;
1. Add the filling, then the custard.
2. Now grate some of the Davidstow® 18 Month Extra Mature cheddar on top.
3. Bake this again at 155oC for 35 minutes. Allow to completely cool, before trimming the excess pastry on the edge, using a small knife.
4. Once completely cool, remove from the mould.
Organic peas and broad beans with ricotta and gremolata by Tom Aikens
Cooking Time: 25 minutesServes: 4
Ingredients:
Peas and beans
4 tbsp of organic peas
4 tbsp of organic broad beans
1 pinch of salt
1 pinch of sugar
Ricotta
300g ricotta
Gremolata
40g of organic flat-leaf parsley
20g of tarragon
1 organic garlic clove, finely chopped
zest of 1 lemon, peeled and finely chopped
1 pinch of sugar
1 pinch of salt
150ml of organic olive oil
Lemon emulsion
1 organic egg yolk
1 organic lemon, zest and juice
1 pinch of caster sugar
2 pinches of salt
1 pinch of freshly ground organic black pepper
100ml of organic olive oil
100ml of grapeseed oil
10ml of water
To serve
1 handful of pea shoots
fresh tarragon
fresh chives
fresh chervil
zest of 1 organic lemon, grated
salt
freshly ground organic black pepper
Equipment:
Blender
Method
• Start by cooking the peas and beans separately in a pan of boiling water. Stir in a pinch of salt and sugar then cook the peas for 45 seconds. Drain the peas and immediately cool in a bowl of iced water
• Cook the broad beans in the same pan for 1-2 minutes and again cool quickly in the iced water. Remove the tough outer skins from the beans and set aside
• To make the gremolata, place the herbs, garlic, lemon zest and juice, sugar, salt and oil in a blender. Process all the ingredients together to create a coarse, chunky mixture. Adjust the seasoning to taste and set aside
• Clean out the blender ready to make the lemon emulsion. Add the egg yolk, lemon, sugar, salt and pepper and start the machine running slowly. Gradually pour in the oils and continue to blend until the mixture emulsifies as a smooth sauce – you may need to add a little water if too thick
• When ready to serve, divide the ricotta between serving plates, creating a mound with a slight dip in the centre of each – it may help to beat the ricotta slightly first to make it smoother and easier to use
• Pour of the gremolata into each well. Mix the peas and beans with the lemon emulsion then spoon over the gremolata. Finish with a little seasoning and a garnish of fresh pea shoots, herbs and freshly grated lemon zest to serve
Davidstow® 12 Month Mature cheddar Scotch “Egg”
A picnic isn’t complete without a Scotch Egg, but if you’re looking for something with an edge on the classic recipe then why not try my recipe which combines good quality sausage meat with a pearl barley and Davidstow® 12 Month Mature cheddar centre.Serves: 6
Ingredients:
Pearl Barley Centres
• 80g pearl barley
• 1 white of a leek, sliced thinly
• 1 garlic clove
• 1 pinch curry powder
• 200g cooked pearl barley from above recipe
• 30g Davidstow® 12 Month Mature cheddar, finely grated
• 30g chopped chives
• 20g chopped dill
• 500g sausage meat
• 20g chopped thyme
• Salt and pepper
Bread Crumbs
• 2 whole eggs mixed well with a whisk
• 100g plain flour
• 150g panko breadcrumbs
Method:
1. Preheat a deep fat fryer to 160°c Pearl barley centres
1. Wash and cook the pearl barley in 1 ½ litres of water until soft and sticky. Remove from the heat and allow to cool. Set aside 200g of this cooked pearl barley to use later.
2. Sweat the sliced leek with garlic and curry powder until tender. Remove from the heat and allow to cool. 2. Mix the, set aside, 200g pearl barley and the leeks into a bowl. Add the Davidstow® 12 Month Mature cheddar, chives and dill. Season to taste using salt and pepper.
3. Mix well and weigh out into 30g individual balls. Place these into the freezer to firm up well.
4. Mix the sausage meat with the thyme and seasoning. Assembly of the Scotch “Egg” Please note: Each ball requires approximately 60g sausage meat and 30g frozen barley balls
5. Wrap by spreading cling film out on your kitchen surface, then press the sausage meat out flat on top of the cling film, add the frozen barley ball into the centre of the meat and carefully wrap the sausage meat around the barley mix until coated evenly.
6. Now coat these balls in the flour, shaking off any excess. Dip these into the egg mixture, removing carefully with a fork shaking off any of the excess egg mixture. Now roll these in the panko breadcrumbs, ensuring they are coated well.
7. Fry these in the deep fat fryer for 4-5 minutes or until golden brown. Drain well onto kitchen paper and finish with a sprinkle of fine salt. Enjoy!
Cornish Seaweed and Davidstow 3 Year Special Reserve Vintage Cheddar Frittata
If you’re looking for a summer snack suitable for dining al fresco, then this frittata with salty sea vegetables is the one for you! Pair with a simple salad and cold glass of white wine for the ultimate posh picnic.
Serves 6
Ingredients:
• 5 Jersey Royals potatoes, medium sized
• 9 medium eggs
• 5 tablespoons yoghurt
• 2 garlic cloves finely chopped
• 2 sprigs fresh thyme
• 30g chopped fresh chives
• 1 small onion, peeled and diced
• 30g Cornish harvested seaweed, washed and then soaked in water for 30 minutes before using
• 3 sheets of dried nori, soaked in water for 2 minutes, before using
• 1 pinch turmeric
• 1 large pinch onion seeds
• 80-130g Davidstow® 3 Year Special Reserve Vintage cheddar sprinkled over the top (dependant on your personal taste)
Method:
1. Pre-heat a fan assisted oven to 160°c.
2. Cover the potatoes in olive oil, add the garlic and thyme. Cook slowly until soft (in the kitchen we call this confit, it’s a French term for this method of cooking).
3. Once cooked, allow the potatoes to cool in the oil at room temperature.
4. Drain the potatoes from the oil and break up into rough large chunks using a fork. You can keep this oil to use for another day.
5. Mix the yoghurt, turmeric and eggs in a bowl.
6. Over a gentle heat in a large frying pan with a little olive oil, sweat the diced onion until softened without browning.
7. Break the nori and kombu sheets up roughly with your hands and, in a frying pan, add to the above yoghurt mixture along with the potatoes.
8. Allow the egg mixture to set on the bottom of the pan but keep the heat on a low temperature to ensure it doesn’t overcook.
9. Sprinkle the onion seeds, chives and grated Davidstow® 3 Year Special Reserve Vintage cheddar over the top of the mixture. Now place into the pre-heated oven and bake for 8 minutes. Then turn the oven up to 180°c for a further 4 minutes or until golden brown. Remove from the oven and cool at room temperature.
Once cool, carefully remove the frittata onto a chopping board. Cut into equal sized portions and serve.