Simple grilled cheese

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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.

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Our go-to chutney recipe

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, Kern or Stithians – and home baked bread, naturally!

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

Cornish Yarg, apple and onion tart

Cornish Yarg and apple tart

For pastry
150g plain flour
75g cold salted butter
Small pinch of salt
Ice Cold water

For simplicity use a food processor.
Sift flour and salt into the mixer bowl, process for half a minute and add enough of the water a tablespoon at a time to bring it together in a firm ball. Wrap in cling film and refrigerate for at least an hour.

For the filling
75g butter
2 medium onions sliced
2 apples peeled cored and diced
200g Cornish Yarg
100ml cream
1 egg
1 yolk

Sweat the onions and a pinch of salt in the butter on a low heat in a heavy based saucepan with the lid on. When they soften add the apples and continue to sweat until they are soft.

Meanwhile, roll out the pastry on a floured surface, put into a greased 9inch tart tin and blindbake.

Pour the softened onions and apple in the tart shell. Beat together the eggs and cream and season. Pour this over the onions. Crumble the yarg over the top.

Bake in a preheated oven at 180 for around 20 minutes, you are looking for the egg cream mixture to have set and the cheese to be nicely melted.

Leave to cool. Slice and enjoy.

Recipe

The great outdoors – feast at nature’s table while you can!

The British summer doesn’t always deliver, does it? But when the sun does shine, there’s a lot to be said for the pleasure of eating outside and the simpler the meal, the greater the enjoyment, in our experience.

Yarg slices easily and has a low melting point so we take ours to the beach ready cut, to melt onto burgers for the last minute or so of their cooking time. We crumble it into field mushrooms, add cherry tomatoes and basil and cook them on the barbecue in parcels of foil until the mushrooms fully soften (chilli flakes work well with this too, if you want some heat).

Sometimes, we add Yarg to a picnic quiche (making it a day ahead – hot quiche never tastes as good as cold!). If we’re really organised, we make bread with it too.  But to be absolutely honest, what we do most is grab some from the fridge as we’re heading off and hope that someone has a penknife on them when we get where we’re going. Oh, and don’t forget the apples.

Recipe

How to cook with Yarg the chef’s way…

Yarg’s low melting point means it is a versatile ingredient – and we’re not just talking popping a slice onto a barbecue burger, delicious though that is. Our recipe pages are full of simple ideas but Yarg works in more challenging ideas too.

Top Cornish chefs (and plenty across the Tamar too) use Yarg in ways we would never have imagined. James Nathan of St Enodoc Hotel at Rock spent a day with us at the dairy to find out more about the science behind our cheesemaking, followed by a tasting session with owner Catherine Mead.

Have a look through our recipes page to find ideas from Ken Symons, Angela Hartnett, Neil Haydock and others. None of the dishes are out of reach to the amateur cook. If you come up with something of your own, let us know! You’ll find us on Facebook and @cornishyarg on Twitter.

Recipe

Yarg is the cheese of choice when it comes to Cornish barbecues

Wild Garlic Yarg burger

Recipe

NETTLE & CORNISH YARG BREAD

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We spotted this recipe on Twitter from chef Andrew Hill of The Red Lion at Britwell Salome, a hamlet at the foot of the Chilterns. Andrew’s partner, Eilidh Ferguson, tells us this recipe makes twenty mini loaves, weighing 40g each, so perfect for a small buffet.

Ingredients

400g strong bread flour
100g semolina flour
10g sea salt
1/2 tsp caster sugar
a couple of handfuls of young nettle tops, blanched and chopped
50g finely grated Cornish Yarg

Method

Combine these ingredients together then add 300g of lukewarm water with 20g fresh yeast dissolved.

Mix in the kitchen aid (or similiar) for around 5 minutes.

Leave to prove, covered, in a fresh bowl for 30 minutes.

Roll and shape for tins or a big loaf – use vegetable oil to grease tins.

Second prove (covered) until doubled in size.

Bake at 250 degrees for 20-30 mins.

Recipe

WILD GARLIC & CORNISH YARG GNOCCHI

A fabulous light lunch for spring

Serves 8

6 Kind Edward potatoes with skin (for 600g of mash)
180g “00” pasta flour
40g Cornish Yarg, grated
20g Parmesan, grated
½ egg, beaten
1 egg yolk, beaten
20g fine salt + extra
300g wild garlic, washed and finely chopped
Oil, drizzle

Method

Preheat oven to 190°C.

Sprinkle a good pinch of salt in the base of a baking tray and place the potatoes on top.  Pierce each with a fork and bake for 1 hour (the salt stops the bases of the potatoes from burning).  Meanwhile, weigh out and prepare the other ingredients.

Once the potatoes are baked all the way through, take them out of the oven and immediately split open, scooping out the flesh and pressing through a sieve with a spatula into a large bowl.  It is very important to work quickly but the potatoes will be hot so use oven gloves or a clean pair of Marigolds!

Add the flour, cheeses, salt and wild garlic and mix with your hand (be careful not to overwork the mixture) and then add the eggs so that the mixture becomes a dough-like consistency.

Sprinkle some flour onto the surface and roll out the dough into a long sausage shape (about an inch wide) and then cut into inch-long pieces.  Use your thumb and index finger to pinch the ends to make the gnocchi look like mini cushions.

Bring a pan of lightly salted water to simmering point, with a bowl of iced water on standby, and gently drop the gnocchi into the simmering water for about 1 minute before dropping into the iced water.  Immediately drain and place on a cloth to soak up the extra moisture and store in the fridge.

When ready to serve, take a non-stick frying pan and fry for 1 minute in a drizzle of oil and then transfer to the oven for 2 minutes.

Recipe

CORNISH YARG, SQUASH & SAGE PANCAKES

Tried and tested in Pengreep’s kitchen!

200g self-raising flour
1 tsp baking powder
1 handful of sage leaves, finely chopped
1 egg
300ml milk
25g butter, melted and cooled, plus a knob extra
2 tbsp olive oil
250g butternut squash, peeled, deseeded and cubed
100g Cornish Yarg, crumbled

Method

Mix flour, baking powder, sage and a good pinch of salt in a large bowl.

Make a well in the centre and whisk in the beaten egg, milk and a little melted butter to make a thick, smooth batter.

Pop in fridge.

Over a medium heat, melt a knob of butter with a dash of oil, adding the butternut squash. Cook until tender.

Remove batter from the fridge, add the Cornish Yarg and squash, folding as you go.

Heat the oil and allow a ladleful of batter per pancake. Cook until bubbles cover the surface, then flip. Serve with salad and chutney.  

Recipe

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