Somerdale International

Recipes of the Month

Every month, we publish two delicious cheese recipes.

For February, here are recipes for Stilton & Smoked Salmon Timbales & Zucchini Bake.

Stilton

Stilton and Smoked Salmon Timbales

Smoked salmon and Stilton are a familiar sight on the English table.
Both have a stylish presence and a flavour that is complimented with horseradish.
Serve these elegant timbales as a starter or a light main course.

Ingredients

7oz smoked salmon

6 tbsp red lentils

1 stalk celery, finely chopped

3oz Stilton cheese, rind removed & crumbled

4oz light cream cheese

1 tbsp creamed horseradish

2 tbsp milk

12oz new potatoes

4oz baby sweetcorn

1 bag mixed green salad

Dressing

5 tbsp rapeseed oil or vegetable oil

1 tsp grainy mustard

2 tsp lemon juice

To Finish

8 chives

  1. Line the insides of four tea cups (or sup-sized timbale molds) with clear plastic wrap, then line each cup up the side with smoked salmon. Set aside.
  2. To make the filling, cover the lentils with boiling water and simmer for 10 mins until soft. Cool under running water, drain and place in a bowl with the celery, Stilton, cream cheese and horseradish.
  3. Combine these ingredients & adjust to a dropping consistency with milk. Fill the lined tea cups and refrigerate while you cook the new potatoes and warm the sweetcorn.
  4. Turn the smoked salmon timbales out onto four large plates, scatter the sald all around, then place the still warm potatoes and sweetcorn randomly through the salad.
  5. The finish, combine dressing ingredients and trickle over the leaves. Top each timbale with 2 chives and freshly ground black pepper to taste.

Red Dragon Zucchini Bake

2lb (1kg) Sliced zucchini (courgettes)

¾ pint (450ml) Milk

3 Large or 4 medium eggs

7oz (200g) Red Dragon cheese, grated or crumbled

3oz (75g) Grilled rindless sweetcure bacon

Seasonings

  1. Blanch the zucchini, drain and allow to cool on a paper towl to absorb any surplus moisture.
  2. Beat the eggs into the milk and add 5-6ozs (140-170g) of Red Dragon. Season with salt and a little freshly ground black pepper.
  3. Lightly butter a 2 pint overproof dish and place into it alternate layers of zucchini and grilled bacon.
  4. Lightly stir the egg mixture and pour it over the layers of zuccini and bacon. Sprinkle with the remaining Red Dragon & bake in a preheated oven for 40/45 minutes at 180°C (350°F) until the egg has set & the topping is golden brown. Best served hot.

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    Last updated 3 February 1998