Somerdale International

Recipes of the Month

Every month, we publish two delicious cheese recipes.
(March recipes)
(February recipes)

For June, here are recipes for Fruity Citrus Cobbler & Innkeepers Choice Pasties.

White Stilton with Lemon Peel

Fruity Citrus Cobbler

Our mild & creamy White Stilton has been blended with the refreshing zing of lemon. This cheese is delicious on its own or used in the following recipe.

Serves 6. Serve this pudding with cream, custard or ice cream.

Ingredients

1kg/2lb 3oz cooking apples

50g/2oz sugar

30ml/2tbsp water

Cobbler Mix

150g/5oz white stilton with lemon peel

200g/7oz self raising flour

50g/2oz sugar

50g/2oz lard

50g/2oz butter

5ml/1tsp baing powder

15ml/1tbsp milk 1 egg

a little milk for glazing

  1. Slice apples & place in saucepan with sugar & water.
  2. When partly cooked, turn into large ovenproof dish.
Cobbler Mix:
  1. Cut cheese into cubes & place in blender with other ingredients.
  2. Blend until mixture resembles stiff dough (approx 30secs).
  3. Roll dough onto floured board, ½ inch (13mm) thick.
  4. Using small pastry cutter, cut scone shapes & arrange on top of apple.
  5. Brush top of cobbles with milk to glaze. Place in pre-heated oven 220°C, 450°F, gas 7 for 20-25 minutes or until golden brown.

Innkeepers Choice

The finest Mature Cheddar has been combined with tangy pickled onions & the ever popular tastes of chives to create a cheese that is bursting with flavour. Try making these delicious Innkeepers Choice Pasties.

Succulent leeks & parsnips encased in melt-in-the-mouth pastry enriched with luscious Innkeepers Choice cheese.

For 4 pasties.

Innkeepers Choice Pasties

Filling:

175g/6oz leeks, trimmed & peeled

175g/6oz parsnips, peeled

25g/1oz butter

5ml/1tsp vegetable stock paste

45ml/3tbsp boiling water

freshly ground black pepper

freshly grated nutmeg

Pastry:

275g/10oz plain flour

150g/5oz cold butter

175g/6oz Innkeepers Choice cheese

1 egg, beaten

  1. Pre-heat oven to 200°C/400°F/Gas 4.
  2. To make the filling: Finely slice the leeks across the grain. Wash thoroughly & drain. On a coarse grater, grate the parsnips. Melt the butter in a non-stick pan, add the vegetables & cook gently until tender. Dissolve the vegetable stock paste in 3 tablespoons of boiling water & add to the vegetables. Cover with lid & cook gently for 3 minutes. Season to taste with black pepper & nutmeg.
  3. To make the pastry: Grate the butter & cheese into the flour. Rub together & then knead into a ball. Roll out to form 4 circles each 12cm/6" diameter. Brush edges with egg. Divide filling between pasties, close the pasties & seal edges. Place on greased & floured baking sheet.
  4. Bake for 20-30 minutes, until golden brown. Serve warm.

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Last updated 19 May 1998