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CHICKEN AND HAM
CAPPELLINI
Enjoy a Valpolicella with this pasta dish
Serves 4
275g/10oz cappellini pasta
2 tbsp olive oil
175g/6oz thickly sliced ham, cut in strips
2 cooked skinless chicken breast fillets, roughly torn in shreds
1 tsp Dijon mustard
6 tbsp double cream
50g/2oz grated Red Leicester
Salt and freshly ground black pepper
Good squeeze of lemon juice
Cook pasta and, at the same time, heat oil in a pan and cook ham to brown
lightly. Stir in chicken and toss around until hot. Add mustard, pour over
cream and bring to bubbling. Add cheese to melt, then season and add lemon
juice. Drain pasta and pour chicken mix over. Toss through and serve, sprinkled
with snipped chives..
Preparation time: approx 15 minutes
Cooking time: approx 15 minutes
Approximate nutritional values per person:
510 calories, 28g protein, 27g fat, 40g carbohydrate
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FLORENTINE
GOUGERE
Fluffy cheese choux filled with creamy smoked haddock and spinach. The ideal
wine match is a Californian chardonnay
Serves 4
275g/10oz smoked haddock fillet
300ml/ 1 /2 pt milk
15g/ 1 /2 oz unsalted butter
15g/ 1 /2 oz plain flour
Extra milk
1 tbsp grated Red Leicester
100g/4oz ready-prepared baby spinach leaves
Salt and freshly ground black pepper
For the choux
300ml/ 1 /2 pt water
100g/4oz unsalted butter, cubed
150g/5oz plain flour
Pinch of salt
4 eggs
50g/2oz grated Red Leicester
Poach fish in milk until cooked through. Drain, reserving milk, then skin and
flake fish. Melt butter in a pan and stir in flour. Cook for 1 minute then
gradually add reserved milk, made up to 300ml/ 1 /2 pt with extra if needed.
Stir over a low heat until thickened. Add fish, cheese and spinach, and cook
until spinach has wilted. Season and reserve.
For the choux, place water and butter in a pan and bring to bubbling to melt
butter. Sift flour and salt on to a large sheet of grease-proof paper and fold
in half. When water is bubbling, remove from heat and “shoot” flour
and salt in all at the same time. Stir with a wooden spoon until incorporated
then return to heat. Beat until the mix leaves the sides of the pan and forms a
soft ball. Remove from heat and beat in 1 egg at a time until completely
absorbed. Stir in cheese.
Spoon choux mix around the edge of a gratin dish. Pile fish filling into the
middle and bake at Gas 6, 400°F, 200°C for 20 minutes. Lower heat to
Gas 4, 350°F, 180°C for a further 15 minutes, or until golden and
well risen. Serve immediately.
Preparation time: approx 40 minutes, plus chilling
Cooking time: approx 35 minutes
Approximate nutritional values per person:
550 calories, 25g protein, 36g fat, 26g carbohydrate
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LEICESTER
TART
This crispy, savoury quiche is packed with Red Leicester and
tomatoes. Served either warm or cold, it’s simply delicious with a dry
white Penedés wine from Spain
Serves 4
For the pastry
175g/6oz unsalted butter
100g/4oz plain flour
1 egg
Pinch of salt
For the filling
3 eggs 150ml/ 1 /4 pt each milk and single cream
Salt and freshly ground black pepper
2 spring onions, trimmed and finely sliced
3 tomatoes, thinly sliced
75g/3oz grated Red Leicester cheese, plus extra for topping
Fresh flat-leaf parsley for garnish
First make the pastry. Place ingredients in a processor and whizz to form a
ball. Wrap in clingfilm and chill for 30 minutes. Roll out on a lightly floured
worktop and use to line a 20cm/8in oiled, loose-bottomed quiche tin.
For the filling, beat eggs frothy then beat in milk and cream. Season and add
spring onions. Lay tomato slices in the base of the pastry case and scatter
over cheese. Pour over milk mix, sprinkle with extra cheese and bake at Gas 6,
400°F, 200°C for 30 minutes, or until pastry is crisp and filling is
set. Remove and serve garnished with parsley sprigs.
Preparation time: approx 20 minutes
Cooking time: approx 30 minutes
Approximate nutritional values per person :
383 calories, 12g protein, 27g fat, 25g carbohydrate
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POSH CHEESEBURGERS
A Côtes du Rhône-Villages will match the spiciness of
these pork and chicken burgers, topped with a thick slice of Red Leicester
Serves 4
275g/10oz skinless chicken breast fillet
275g/10oz minced pork
1 tbsp grated onion
Juice and zest of 1 /2 lemon
1 tbsp finely chopped fresh parsley
Salt and freshly ground black pepper
Few drops Tabasco sauce
3 tbsp sunflower oil, plus extra for deep frying
2 large potatoes, peeled
8 slices Red Leicester (just big enough to fit on top of the burgers)
Fresh watercress sprigs for garnish
Place chicken in a food processor and whizz to chop meat finely, without
mashing. Transfer to a bowl and add minced pork. Stir in onion, lemon juice and
zest, parsley and seasoning. Add Tabasco and mix thoroughly. Nip off a small
ball and fry in 1 tbsp oil to test for seasoning. Adjust if necessary. On a
lightly floured worktop, form mix into 8 small but tall burgers. Chill for 20
minutes.
Meanwhile, cut potatoes into thin bootlaces on a mandoline and blot dry on
kitchen paper. Heat remaining 2 tbsp sunflower oil and fry burgers until
browned on both sides and cooked through. Meanwhile, deep fry bootlace chips in
batches in extra sunflower oil until golden and crisp. Blot on kitchen paper.
Top burgers with cheese slices and place under a preheated grill until cheese
melts down. Serve with chips and a sprig of watercress.
Preparation time: approx 25 minutes
Cooking time: approx 20 minutesl
Approximate nutritional values per person:
472 calories, 38g protein, 24g fat, 20g carbohydrate
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