Golden Cenarth Pizza
Serves 4
INGREDIENTS
For the topping
5 tbsp olive oil
1 onion
2 garlic cloves, finely chopped
¼ tsp fresh oregano leaves
2 tsp soft light brown sugar
1 tsp balsamic vinegar
600g fresh tomatoes, peeled and chopped
1 small red onion, thinly sliced
1 romano pepper, sliced
200g Golden Cenarth cheese,in 3mm slices
30g grated Parmesan cheese
100g fresh tomatoes, sliced
½ tsp dried oregano leaves
20g shaved Parmesan cheese
50g rocket leaves
For the base
250g white loaf bread mix
Follow the instructions on the bread mix and allow the dough to
rise, ready for shaping into a pizza base.
1 Heat 1 tbsp of olive oil and sauté the onion and garlic for 5
minutes, then add the fresh oregano, sugar, balsamic vinegar and
chopped tomatoes. Cook until the mixture reduces to about one third
of its initial volume. Season with salt and pepper to taste.
2 Preheat the oven to 200°C/400°F/Gas 6. Cut the breaddough into
8 pieces and roll out into bases roughly10-12cm in diameter. Line a
baking tray with bakingpaper and place the pizza bases onto it.
3 Spread the bases with the tomato mixture. Top with the sliced
onion, pepper, Golden Cenarth, grated Parmesan, sliced tomatoes and
dried oregano. Cook for 10-12minutes, or until the crust becomes
lightly golden.
4 Finish the pizzas with the shaved Parmesan, remaining olive
oil and rocket leaves.
Pastilla with Golden Cenarthand Guinea Fowl
Serves 4
INGREDIENTS
500g guinea fowl or chicken, cut into large pieces, with bones
left in
½ tbsp olive oil
100g sliced onions
3cm piece of ginger, peeled and grated
½ tsp cinnamon
½ tsp black pepper
¼ tsp ground cloves
85ml chicken stock
20g dried cranberries or sour cherries
500g flaked and toasted almonds,lightly crushed
1 tbsp chopped parsley
Zest of half a lemon
1 tsp lemon juice
2 eggs, beaten
25g butter
3 sheets of ready-madefilo pastry
80g Golden Cenarth cheese,cut into four pieces
4 round pastry tins,10cm in diameter
1 Season the meat with salt and pepper and set aside for 30
minutes. Heat the oil in a large pan and sauté the onion and ginger
until golden. Add the cinnamon, black pepper, cloves and meat and
cook for another 5 minutes. Pour in the chicken stock and bring to
the boil, then reduce to a simmer and continue to cook for an
hour.
2 Remove the meat from the pan, shred and take out the bones.
Reduce the liquid left in the pan until the mixture has become
thick. Place the shredded meat back in the pan and stir in the
berries and almonds.
3 Whisk the parsley, lemon zest and juice, eggs and 5g of
chopped butter together, then pour into a small saucepan and stir
until the liquid takes on a scrambled egg consistency. Remove from
the heat and add to the meat mixture.
4 Preheat the oven to 200°C/400°F/Gas 6. Cut each of thefilo
pastry sheets into a 10cm x 30cm rectangle. Melt the remaining
butter and brush the filo strips with it. Place three filo strips
across one of the pastry tins to make asix-pronged star with its
centre over the tin. Add a quarter of the filling to the centre and
top with 20g Golden Cenarth cheese before pulling the ends of the
pastrystar back over the tin and sealing it. Repeat the processfor
the other 3 pastillas.
5 Bake for about 12 minutes, until the pastry is lightly browned
and crispy.
Ballotine of chicken with Prosciutto and Golden
Cenarth
Serves 4
INGREDIENTS
4 skinless chicken breasts
1 tbsp olive oil
3 garlic cloves, finely chopped
80g prosciutto slices
¼ tsp salt
100g Golden Cenarth cheese, sliced
30g sunblush tomatoes
10g mixed fresh herbs, such asparsley, thyme, basil and
oregano
1 Sandwich the chicken breasts between two sheets of clingfilm and
bash with a rolling pin, flattening them to roughly 5mm
thickness.
2 Heat the oil in a frying pan and sauté the garlic until
golden. Set aside to cool.
3 Preheat the oven to 180°C/350°F/Gas 4. Remove the flattened
chicken breasts from the cling film. Arrange them on a separate
large sheet of cling film, with twobreasts on the bottom and two on
the top.
4 Layer the prosciutto slices on top of the chicken and cover
with another large sheet of cling film. Turn this over and remove
the sheet of cling film that is now on top. Sprinkle with salt.
5 Place the Golden Cenarth cheese in a row across the bottom of
the square, then put the sunblush tomatoes and cooked garlic on top
of the cheese. Sprinkle the chopped herbs over the entire square of
meat before rolling it up from the bottom. Don't make the roll too
tight, as the meat will expand during cooking. Tie the roll with
string to maintain the shape.
6 Lightly sear the outside of the roll in a frying pan
beforebaking it in the oven for 30 minutes. Slice and serve with
grilled Provençale vegetables.
Golden Cenarth Croquettes with apple compote
Serves 4
For the croquettes
500g potatoes
1 tbsp clotted cream
3 tbsp double cream
15g butter
1 small onion, finely chopped
1 garlic clove, chopped
Leaves from 2 thyme sprigs
80g pancetta, cut into 1cm strips
120g Golden Cenarth cheese 2 tbsp plain flour
1 egg, beaten
100g breadcrumbs
Vegetable oil for frying
For the compote
10g butter
250g Granny Smith apples, peeled, cored and finely chopped
2 tbsp honey
1 tbsp lemon juice
50ml apple juice
The croquettes
1 Boil the potatoes in hot, salted water until cooked. Drainand
mash with the clotted cream and double cream. Season with salt and
pepper to taste, then set aside to cool.
2 Heat the butter in a small frying pan and sauté the onion,
garlic and thyme for about 10 minutes until golden. Add the
pancetta strips and fry for a further 5-8 minutes untilthe pancetta
starts to become crisp. Add the mixture to the mash and mix
thoroughly.
3 Cut the Golden Cenarth into 12 small pieces and lightlyroll
each one in the palms of your hands to make logshapes. Divide the
mash into 12 and encase each log ofcheese in a larger log of mash
to create the croquettes.
4 Dust the logs with the flour, dip them into the beaten egg,and
roll them in breadcrumbs. Fry the croquettes for about 5 minutes in
a deep-fat fryer or a pan of vegetable oil.
The compote
1 In a small saucepan, melt the butter over a medium heat. Add
the chopped apple and fry for 5 minutes, then pour in the honey,
lemon and apple juice and continue to cook for a further 15 minutes
until the mixture becomes soft.
2 Pour the mixture into a food processor and blend. Serve warm
or cold.