Friday, 30 October 2015

Recipes: Dairy Delights

As Halloween approaches it’s time to prepare for that perfect party night full of ghouls, frights and tasty bites.Pilgrim's Choice has a great selection.

Cheddar and Parma Ham Canapés and Smoked Salmon Whirls (pictured above)

Serves 8
Preperation time: none
Cooking: none

250g (9oz) Pilgrims Choice Extra Mature Cheddar cheese, finely grated
2 x 200g tubs low fat soft cheese
4 tbsp chopped fresh chives, parsley or dill
Season to taste with freshly ground black pepper
120g pack smoked salmon
80g pack Parma ham
Small crackers or crostini, to serve
Fresh herb sprigs, to garnish

Mix together the grated Cheddar, soft cheese and chopped herbs. Season with a little black pepper.

Spread half the cheese mixture evenly over the salmon slices and roll them up tightly. Wrap in cling film and refrigerate for at least 20 minutes.

Place 2 slices of Parma ham on top of each other to give 3 piles. Spread the remaining cheese mixture evenly over the slices and roll them up tightly. Wrap in cling film and refrigerate for at least 20 minutes.

Slice the salmon and Parma ham rolls with a sharp knife and serve them on top of small crackers or crostini, garnished with fresh herb sprigs.

Make the smoked salmon and Parma ham rolls the day before, so that they are ready for slicing when you need them.

Cheddar, Spinach and Pine Nut Roulade

Serves 4
Preparation: 30 minutes
Cooking: 18 minutes


Vegetable oil, for greasing
300g (10oz) fresh spinach, thoroughly washed
5 eggs, separated 
150g (6oz) Pilgrims Choice Extra Mature Cheddar cheese, finely grated
300g (10oz) soft cheese
2 tbsp chopped fresh chives or parsley, plus extra for garnish
50g (2oz) pine nuts, toasted
Seasoning to taste

Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Grease a 20 x 30cm (8 x 12 inch) Swiss roll tin and line with non-stick baking paper. Grease the paper with a little vegetable oil.

Cook the spinach in a small amount of water for about 5 minutes, until wilted. Drain thoroughly and squeeze out the excess moisture, then puree or chop finely. Cool. Tip into a large bowl and mix in the egg yolks. Stir in half the grated Cheddar and season to taste.

In a large, grease-free bowl, whisk the egg whites until stiff. Fold into the spinach mixture using a large metal spoon. Pour into prepared tin and spread into the corners. Bake for 10-12 minutes until set and light golden brown.

Turn out the roulade onto a large sheet of non-stick baking paper. Peel away the lining paper and leave to cool.

Beat the soft cheese until smooth and creamy, then mix in the remaining Cheddar and herbs. Season. Reserve 2 tbsp of the mixture, then spread the rest over the roulade and roll up from the short end.

To garnish, spread the remaining soft cheese mixture along the top of the roulade and sprinkle with the pine nuts and chopped herbs.

Red Pepper, Tomato and Vintage Cheddar tartlets with a hint of chilli

Serves 8
Preperation 25mins
Cooking 1 hour 45mins


2 Large onions peeled and chopped
50g Olive Oil
2 x 400g tins chopped tomatoes
1 Red Chilli, deseeded and finely diced
5g Sugar
2 Cloves garlic peeled and chopped
1 tbsp finely chopped rosemary
200g ready made puff pastry
2 Ramiro red peppers cut into strips
Salt and pepper
200g Pilgrims Choice Vintage Cheddar grated

Cook the onions in Olive oil until soft and melting for about 30 mins

Add the tomatoes, chill, garlic, rosemary, and peppers to the onions and cook over a gentle heat for about 45 mins (stirring occasionally) until everything has reduced and become really thick. Remove from the heat, cool and add some seasoning.

Meanwhile, roll out the pastry and line 8 individual tart tins.

Scatter half of the cheese in the base of the pastry cases. Spoon in the tomato filling and finish with the remaining grated cheese.

Bake in a pre heated oven at 200c, 400f or gas 6 for about 30 minutes until the pastry is crisp and golden.

Serve warm or cool and pack up for a picnic.

Festive Cheddar Vegetable and Chesnut Plait



400g (14oz) plain flour
Pinch of salt
200g (7oz) chilled butter
100g (4oz) Pilgrims Choice Extra Mature Cheddar cheese, finely grated
Chilled water
1 egg Filling:
350g (12oz) butternut squash, peeled, deseeded
1 courgette
2 tbsp olive oil 
1 onion
100g (4oz) mushrooms
300g (10oz) roasted red peppers (from a jar)
100g (4oz) pre-packed chestnuts
75g (3oz) Pilgrims Choice Extra Mature Cheddar cheese, grated
1 tbsp chopped fresh thyme
1 egg
1-2 tsp sesame seeds

To make the pastry, sift the flour and salt into a large mixing bowl and add the butter. Rub in using your fingertips until the mixture resembles fine breadcrumbs

Stir in the grated cheese, then add 7-8 tablespoons of chilled water and stir the mixture with a round-bladed knife so that it comes together to form a soft (but not sticky) dough

Knead lightly for a few moments until smooth, then wrap and chill for 10-15 minutes

Cut the butternut squash into small chunks and then simmer in lightly salted boiling water until tender-about 10 minutes

Add the courgette once chopped to the saucepan for the final 2-3 minutes of cooking time and drain well

Heat the olive oil in a frying pan and gently fry the onion and thinly sliced mushrooms until very soft, then remove and set aside to cool

Drain and tear the peppers into pieces and mix in together with the squash, courgettes and chestnuts. Season to taste

Roll out the pastry on a lightly floured surface into a large rectangle and trim the edges neatly to a square measuring 30 x 30cm (12 x12 inches)

Spread the mushroom mixture down the centre third of the pastry and pile the vegetable mixture on top, then sprinkle with the grated cheese and herbs

Slash the pastry on each side of the mixture at 2cm (¾ inch) intervals, brush with beaten egg, then fold the strips over the filling to overlap like a plait

Lift the plait onto a lightly greased baking sheet and brush with beaten egg and then sprinkle with sesame seeds

Transfer to the centre of the oven and bake for 25-30 minutes until golden brown 13. Serve hot or cold

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