If you’re a cheese-lover, you’re probably looking for new ways to make delicious cheesy recipes. Here, our friends at Wensleydale Creamery who produce Yorkshire Cheddar… share three of their favourite recipes…
Cod Bake with Yorkshire Cheddar Crumble Crust (Serves 4)
- 80g Yorkshire Cheddar (freshly grated)
- 4 x 160g pieces of cod – skin removed and bones removed (ask your fishmonger to do this)
- 3 chunky slices of white bread crusts – removed and discarded
- 1 teaspoon of wholegrain mustard
- 1 heaped teaspoon of freshly chopped chives
- 20g melted Yorkshire Butter
- Pre heat the oven at 180oc.
- Simply blend the white bread with the wholegrain mustard, freshly chopped chives and freshly grated Yorkshire Cheddar.
- Melt the butter in a pan and using a pastry brush coat the fresh cod with the melted butter.
- Tip the contents of the blended crust into a bowl and place the upturned cod into the crumble crust.
- Make sure there is an ample coating of the crust on each piece of cod and place them on a tray lined with greaseproof paper or rubber mat, so the cod comes off easily once cooked and gently golden crust has formed.
- This should take between 8-10 mins at 180oc depending on the thickness of the cod and once the cod is gently cooked and the crust golden serve straight away.
- Place on the plate and serve with some freshly wilted spinach and lemon.
Yorkshire Cheddar and White Onion Soup (Serves 4)
- 250g Yorkshire Cheddar – grated or finely chopped so it dissolves into the soup
- 3 medium onions – peeled and evenly diced (approx. 500 g chopped onion)
- 1 leek – washed and the root removed then the white of the leek chopped. Do not use the dark green leaves.
- 2 cloves of crushed peeled garlic or one teaspoon of easy garlic
- 1 vegetable stock cube
- 1 teaspoon of Yorkshire Rapeseed Oil
- 2 pints of water
- Cook the onions and garlic in a pan with the teaspoon of rapeseed oil and cook on a medium heat until the onions are very lightly brown and soft (approximately 8-10 mins).
- Now add the chopped leeks and the veggie stock cube and stir well.
- Add the 2 pints of water and bring to the boil.
- Simmer for 12-15 mins until the onions are soft.
- Finally add the Yorkshire Cheddar and allow to melt into the soup then remove off the stove and blend until smooth.
- Serve these with our Yorkshire Cheddar croutons for the ultimate cheese soup!
Crispy Cheddar Croutons
- 40g Yorkshire Cheddar (finely grated)
- 4 slices white or wholemeal bread – crusts removed and cut into crouton dice
- 1 teaspoon chopped fresh thyme leaves (dried is also fine)
- 4 teaspoons Yorkshire Rapeseed Oil
- Pre heat the oven at 170oc.
- Simply place the croutons and rapeseed oil and chopped fresh herbs on a none stick tray or a greaseproof paper lined tray.
- Rub all the ingredients together â€“ be gentle to ensure the croutons are not damaged.
- Now place in the oven for 10 mins on a timer stirring the croutons around once only during that time.
- Remove and shake the croutons gently to one side of the tray and scatter the finely grated Yorkshire cheddar over them trying to cover the croutons only. Now place in the oven for two minutes longer.
- Remove and stir collecting any melted cheese over the croutons so the cheese does not burn on the tray. Re-cook for a further 2 mins.
- Then remove and serve with soup, cup of broth or a salad.
Griddled Yorkshire Cheddar and Spring Onion Cakes
- 50g Yorkshire Cheddar (grated)
- 125g self-raising flour
- Pinch of smoked paprika
- 3 splashes of Hendersonâ€™s Relish
- 50g Yorkshire Butter
- 5 spring onions â€“ washed, base removed and finely shredded into pieces
- 1 egg beaten
- 1 tablespoon milk
- Salt and pepper
- Mix all dry ingredients (except the spring onions) together with the Yorkshire Butter until like breadcrumbs.
- Add the spring onions, Hendersonâ€™s Relish and milk. Mix in gently with the grated Yorkshire Cheddar – when combined stop and roll out.
- Stamp into shapes and pan fry in a dry pan on a medium heat for approximately 6-8 mins each side until golden.
- Serve hot topped with a little more Yorkshire Cheddar.
- Delicious served with tomato relish or cured meats and pickles. Alternatively, serve with smoked salmon and fresh lemon to make a twist on an eggs benedict.
Apple and Yorkshire Cheddar Scones
- 280g self-raising flour
- Â½ teaspoon baking powder
- 70g Yorkshire Butter
- 1 cox apple or granny smiths (grated and core discarded)
- 1 tablespoon Yorkshire Honey â€“ thick honey is best. Mix this into the apple mixture well before you add to the scone mix.
- 100g grated Yorkshire Cheddar for the mix
- 30g grated Yorkshire Cheddar to glaze the scones as they cook
- 1 beaten medium free-range egg
- 50ml milk plus extra to glaze the top
- Sieve the flour and baking powder into a bowl.
- Add the butter and mix until you have a breadcrumb like consistency.
- Add 100g of grated Yorkshire Cheddar and most of the grated apple (just leave a tablespoon to garnish the top of the scones later).
- Make a well in the scone mix and add the beaten egg and the tablespoon of milk.
- You may need to add a sprinkle of flour if the mix is to wet this depends on the grated apple moisture.
- Take care not to over work the mix. Once a ball has formed, place onto a floured bench and using your fingers only press down the mix to a flat top.
- Now stamp out the shapes and brush with the spare milk mix.
- Now add the grated flecks of apple and top each scone with the grated Yorkshire cheddar and bake for 15-20 mins at 180oc until golden and cooked.
- Remove from the oven, allow to cool gently and serve whilst warm.
- Delicious served with an apple compote and crÃ¨me fraiche.
Yorkshire Cheddar Cheese Straws (makes 24)
- 2 x 320g puff pastry ready rolled boxes
- 3 egg yolk
- Â¼ tsp. salt
- 1 tsp. chopped fresh thyme leaves
- Cracked black pepper
- 150g Yorkshire Cheddar
- Your choice of topping â€“ hazelnuts, sesame seeds or poppy seeds etc.
- Pre heat the oven at 180oC
- Mix the egg yolks and salt together and brush the puff pastry sheets
- Take two sheets of the puff pastry:
- On one of the sheets, sprinkle over the thyme leaves, grated cheese and cracked black pepper and place the 2nd sheet over it (egg yolk side down facing). There should be an approx. 1cm gap between the layers.
- Egg wash the top of the puff pastry and sprinkle with you choice of topping.
- Cut into 1cm strips.
- Taking either end of the â€˜strayâ€™, twist it and lay onto a baking tray lined with baking parchment or a silicone baking sheet.
- Repeat with all the strips.
- Bake for 15mins or until golden and crisp.
- Leave to cool before serving.
- You can prepare in advance and store in an air tight container for approx. 2 days.
Yorkshire Cheddar Melting Pot
- 300ml Double Cream
- Â¼ tsp. garlic granules
- Â¼ tsp. mild chilli powder
- Â¼ tsp. freshly grated nutmeg
- Â¼ tsp. mustard powder
- 1 bay leaf
- 200g grated Yorkshire Cheddar
- In a pan, mix all the spices into the cream and heat
- Stir as it heats
- Gradually stir in the cheese
- Once all melted remove from the heat and itâ€™s ready for dipping!