Friday, 11 December 2015

Recipes: Easy Cheesy

Davidstow® cheese has the ticket to easy, cheesy meals

Davidstow® and Onion Flatbreads (pictured above) 

Serves: 8 snack sized flat breads

250g self-raising flour
Cornish sea salt
250ml Greek thick yoghurt
1 tbsp chopped rosemary
2 tbsp Davidstow® mature cheddar, grated
1 clove of garlic, chopped
4 white onions, peeled and sliced
50g unsalted butter
50ml olive oil
1 sprig of rosemary, picked and chopped
2 garlic cloves, peeled and sliced
75ml red wine vinegar
50g caster sugar
1tbsp small capers
1 bunch basil
Cornish sea salt and freshly ground black pepper

To make the bread, place all the ingredients into a bowl and mix together until a dough forms. Flour a work surface and place the dough on it. Knead for 2 minutes and cover with a damp clean tea towel while you make the onion mix.

For the onion mix, heat a medium sized pan over a medium heat and add the oil and butter. When the butter starts to bubble, add the onion, garlic and rosemary. Cook for 5 minutes, stirring often until the vegetables are beginning to soften. Lower the heat and gently cook for 5 more minutes and then add the vinegar and sugar. Cook until the vinegar has reduced to nothing and then add the capers. Remove the pan from the heat and spoon the mixture onto a tray to cool.

Heat your oven to 220C and oil 2 baking sheets with olive oil.

While the mixture is cooling, flour a work surface and divide the bread dough into 8 equal balls. Roll out the dough into the shape you like making sure it's the thickness of a £1 coin then lay each piece onto the oiled trays. Mix the basil and the cooled onion mixture together and divide the between the rolled out dough pieces, then spread it right to the edges. Place each flatbread into the oven and cook for 18 minutes.

Remove the breads from the oven. Drizzle with a little olive oil and serve straight away.

Baked Scallops with Davidstow® Crumbs and Pickled Onion Butter

Serves: 4 starter portions



12 scallops, cleaned, shells retained and washed
240ml white wine
200g white bread, blended to crumbs
100g grated mature Davidstow® cheddar
1 handful of coriander, washed with the stalks left on

Pickled Onion Butter:
300g unsalted butter, cut into cubes and softened
200g pickled onions, drained and chopped
2 tbsp chopped parsley
Salt to season

Pre heat the oven to 220C

To make the crumbs, place the breadcrumbs and coriander into a food processor and blend until the coriander is well incorporated. Now add the grated cheese and blend for 30 seconds. Empty the contents of the food processor on to a tray and reserve until cooking the scallops

To make the butter, place the softened butter into a bowl with the chopped pickled onions and chopped parsley. Mix together well and season with salt. Reserve the flavored butter until cooking the scallops

To cook the scallops, make sure the scallop shells are clean and dry. Place a scallop in each of the shells with 20ml white wine and 30g of the butter on top of every one. Arrange the scallops on as large oven tray and sprinkle cheesy breadcrumbs over the top of each one equally. Put the tray of scallops in the oven and cook for 6-8 minutes

To check they are cooked, insert a small knife into the centre of one scallop and hold it there for 10 seconds. Pull the knife out and place it on the back of your hand. The blade should be more than warm, but not piping hot. Remove the scallops from the oven and serve straight away

Recipes created by Nathan Outlaw for Davidstow, courtesy of

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