Yarg and Pumpkin Soup

 

  • Preheat oven to 350°. Cut out a wide circle around stem of pumpkin to make a lid. Lift lid; scrape off any seeds and set aside. Scoop out seeds and strings from inside pumpkin.

  • Place pumpkin in a roasting pan, rub with butter. Sprinkle inside with ground fennel seeds and a little cayenne. Season lightly with salt and pepper. Add a handful of crumbled Yarg, breadcrumbs, garlic, and bay leaves. Pour in vegetable stock to come within 3″ of the pumpkin’s rim. Cover with lid.

  • Roast pumpkin for 1 hour. Remove lid; put lid flesh side up on pan alongside pumpkin and return to oven. Continue to roast until pumpkin flesh is soft when pierced with a knife (take care not to puncture skin), 30-90 minutes more (depending on size of pumpkin).

  • Discard bay leaves. Season soup to taste with salt and pepper. To serve, gently scoop a big spoonful of flesh from sides or bottom of pumpkin into each bowl and ladle stock over. Garnish with parsley.

Recipe Tagged , , |

Eating outdoors – a Cornish summer must

Here are our top tips for al fresco dining this summer:

  • Think fruit, think colour. Shred apple or pear into your coleslaw and try grilled peaches for a fantastic salad crumbled with Yarg
  • If melting Yarg into barbecue burgers (and with its low melting point, why wouldn’t you?), thinly slice the cheese before you start and pop on top of meat for last minute or so.
  • Mash crumbled Nettled Yarg, baby broad beans (cooked and popped out of their skins),  a little yoghurt and a squeeze of lemon – spread onto bruschetta
  • Lemons studded with cloves works as a natural insect repellent
  • Sturdy fruit and hard cheese are the best picnic choices – Kern, apples, bread. Who needs more?

SaveSave

SaveSave

News, Recipe

Ever made a cheese soufflé? It’s easier than you think!


50g butter, melted
1 small onion
275ml/10fl oz whole milk
1 bay leaf
3 peppercorns
40g plain flour
150g Yarg
1 tsp English mustard
6 tbsp double cream
salt and freshly ground black pepper
3 large eggs
1 tablespoon of thyme leaves

Preheat oven to 200C/Gas 6. Brush butter into small ramekins, make discs of baking parchment to pop in the bottom, brush butter over the discs. Place on baking sheet. Put the onion into a saucepan with the milk, bay leaf and peppercorns. Heat gently for 5 minutes. Remove and set aside. Stir flour into the remaining melted butter, return to the heat and cook for a minute, stirring. Remove from heat. Strain the milk into a jug – measure 250ml of milk. Top up with fresh if necessary. Discard onion, bay and peppercorns. Add the milk to the flour and butter paste gradually to avoid lumps. Cook for 2 minutes, bringing to the boil, stirring constantly until the sauce becomes smooth and thick.

Add the Yarg and mustard and continue to cook for a further 1–2 minutes more until the cheese melts. Stir in the thyme and season to taste. Be plentiful. Cool the mixture for five minutes, then beat in the egg yolks one at a time until thoroughly mixed.Whisk the egg whites until stiff peaks are formed. Stir a tablespoon of whites into the cheese mixture quite rapidly to slacken the mix, then fold the rest in gently, trying to preserve as much volume as possible while ensuring the white is properly folded in. Spoon the soufflé mixture into the ramekins until it almost reaches the top. Bake in the centre of the oven for 15-20 minutes until very well risen and golden-brown on top.

Remove the tray from the oven and leave the soufflés to cool in their ramekins. When the soufflés are cold, release them from their ramekins with a knife and turn them into your hand. Place them in ovenproof  dishes upside down. Cover with cling film and chill in the fridge until needed. When ready to serve, preheat the oven to 200C/400F/Gas 6. Take the cling film off the souffles and sprinkle with Yarg. Spoon a tablespoon of cream over the top of each souffle. Place a sprig of thyme in the middle of each. Bake for 10 minutes until the soufflés are hot and the Yarg topping has melted. Serve immediately.

Tip: These are great with a little side salad of fresh leaves dressed with walnut
or hazelnut oil.

Recipe

Crumble some Yarg into your salads this spring…

Cornish Yarg marries well with earthy beetroot and sweet fig – delicious as an eat-on-its-own salad

Try Yarg in these salad combinations:

Beetroot and fig

Cauliflower florets (blanched) with walnuts

Griddled chicken and thyme

Orzo, pine nuts and cherry tomato

Or make a Cornish Yarg dressing (in a mixing bowl place an egg, lemon juice, anchovy, yarg and vinegar and using a hand blender, slowly add enough olive oil to form a thick dressing).

Recipe

Hot Cross Buns – make them cheesy this Easter

Add crumbled Yarg to your next bun bake – it’s a master touch!

Yarg has a low melting point so is the ideal cheese to crumble into bread, scone and biscuit doughs. Traditionalists, look the other way please, because this Easter, we’ll be eschewing the fruit and spices and adding  Cornish Yarg and Parmesan to our Hot Cross Buns. Here’s how…

  • 700g strong bread flour, plus extra 5 tbsp for crosses and dusting
  • 3 x 7g sachets fast-action dried yeast
  • 500ml warm whole milk
  • 140g Cornish Yarg, well crumbled
  • 5 tsps Parmesan
  1. Mix flour, yeast and 2 tsp salt in a big bowl. Make a well in the centre, pour in milk, mix with a wooden spoon, then your hands, to a soft dough. Knead for 10 mins, then put back in the bowl. Lightly cover with oiled cling film and leave somewhere warm-ish until doubled in size.
  2. Tip the dough onto a lightly floured surface and knead in most of the cheese. Dust a large, flat baking sheet with flour. Shape the dough into 12 round buns and arrange on the sheet with a 2-3cm gap between each. Loosely cover with another sheet of lightly oiled cling film and leave to prove until nearly doubled in size.
  3. Heat oven to 200C/180C fan/gas 6. Mix the 5 tbsp flour for the crosses with the Parmesan and 5 tbsp water. Spoon into a disposable piping bag and pipe a line along each row of buns, then repeat in the other direction to make crosses. Bake for 20-25 mins until golden.

SaveSave

Recipe Tagged , , , |

Welsh Rarebit

IMG_3094

30g butter

30g plain flour

½ pint of stout

300g Wild Garlic Yarg grated

1tsp Dijon mustard

Generous amount of Worcester sauce

Melt butter in a saucepan, stir in flour and cook through. Gradually add the stout whisking it all the time to make it smooth, cook until sufficiently thickened then add the cheese and mustard and remove from the heat. Cool the mixture in fridge

Spread thickly over sliced sourdough and place under a hot grill until it is golden and bubbly.

Recipe

Croque Monsieur with Cornish Yarg

IMG_3174

Makes 4

30g butter

30g plain flour

⅔ pint of milk

300g Cornish garlic yarg grated

1tsb Dijon mustard

Sourdough bread

Ham

Whole grain mustard

 

Melt butter in a saucepan, stir in flour and cook through. Gradually add milk whisking it all the time to make it smooth, cook until sufficiently thickened then add the cheese and mustard and remove from the heat. Cool the mixture in fridge

Butter the sourdough on both sides. Spread the cold cheese sauce over one side of the bread, layer the ham on top, spread with whole grain mustard, grate on a little extra Yarg and close with the other half of bread.

Preheat the oven to 200 and bake for 10-15 minutes until the sauce is golden and bubbly!

Recipe Tagged , |

Simple grilled cheese

IMG_3230

All you need for this winning winter warmer is some good sourdough bread, butter, Yarg (try both the nettled and the Wild Garlic) and a sprig of thyme or sage.

Put a frying pan on medium low heat.

Butter two slices of sourdough on both sides. Generously sandwich grated Yarg between and press.

Add butter, a splash of oil and the thyme to the pan.

Put the sandwich in the pan and fry until golden brown on both sides and the cheese is melted in the middle.

Recipe Tagged , |

Perfect chutney for a Yarg sandwich

Easy apple chutney1kg apple, peeled cored and chopped

1kg shallots, coarse dice

2 bulb garlic, cloves peeled and halved

1kg fresh tomatoes quartered

400g raisins

600ml cider vinegar

500g dark brown sugar

Spice bag should be tied in muslin cloth

Ginger 2 thumb sized pieces

10 cloves

2tsp black peppercorns

2tsp coriander

Take a large stainless heavy bottomed saucepan. Add all the ingredients and slowly bring to a simmer stirring from time to time.
Simmer for 2-3 hours to achieve a chutney like consistency. (A good test is you should be able to draw a spoon through and see the base of the pan).
Transfer into sterilised jars.
Store in the fridge for at least two weeks to mature before enjoying with Yarg and home baked bread.

Recipe

Simple but satisfying macaroni cheese

simple but satisfying mac 'n Yarg

You probably don’t need a recipe to make macaroni cheese, but our Wild Garlic Yarg adds a subtle garlicky hint that makes it a great choice.

Serves 4
300g macaroni
30g butter
30g plain flour
⅔ pint of milk
300g Wild Garlic Yarg grated
1tsb Dijon mustard

Bring a large pan of heavily salted water (think salty as the sea) to the boil, drop in macaroni and a splash of oil, stir occasionally to prevent sticking. Cook to al dente.

Melt butter in a saucepan, stir in flour and cook through. Gradually add milk whisking it all the time to make it smooth, cook until sufficiently thickened then add the cheese and mustard and remove from the heat. Stir this into the macaroni.

Recipe

FILTER BY TAG