Roquefort Stuffed Burgers

Roquefort Stuffed Burgers

If you love blue cheese, you will love these burgers stuffed with Roquefort cheese.  They are absolutely delicious as you get a great taste of oozing blue cheese in every mouthful.  Ideal recipe for a summer barbecue!

Serves 6

Prep time:  10 minutes (1-2 hours chill time)

Cooking time: 10-15 minutes

Ingredients

150g Roquefort cheese, crumbled

200g unsalted butter, softened

Small handful fresh flat leaf parsley, finely chopped

1kg minced beef

1 red onion, finely chopped

2 garlic cloves, peeled & crushed

1 tbsp Dijon mustard

½ tbsp Worcestershire sauce

2 egg yolks,

Freshly ground salt and pepper

Vegetable oil for brushing

To serve

6 rolls of your choice, split (I used brioche)

4 tomatoes, sliced

Rocket leaves

Method

1.    In a bowl, mix together the cheese, butter and fresh parsley.  Cut a sheet of cling film and add the cheese to form a cylinder about 4-5 cm in diameter.  Roll in the cling film to make a sausage shape and place in the freezer for 1-2 hours.

2.     In a large bowl mix together all the remaining ingredients and season.  Divide into 12 evenly sized patties. 

3.    Remove the cheese roll from the freezer and allow to soften slightly and slice into 6 even slices.

4.    Add a slice of cheese to 6 of the patties and then top with the remaining patties.  Pinch the sides to make sure the cheese is fully encased.  Place in the fridge until you are ready to cook.

5.    Now brush the patties with a little oil.  Heat a chargrill or pan grill, when smoking hot cook the burgers for 4-5 minutes on each side.

6.    To build the burger place slices of tomatoes on a slightly grilled roll, add the burger and top with a small handful of rocket leaves, serve.  Enjoy!

Italian Sausage, Parmigiano Reggiano & Cranberry Stuffing

Italian Sausage, Parmigiano Reggiano & Cranberry Stuffing

A great all-round stuffing made with the ‘King of Cheeses’.

This stuffing is absolutely delicious and so easy to make, it will compliment any Christmas dinner perfectly!

Makes 12 balls

Prep time: 10 minutes 

Cooking time: 30 minutes

Ingredients

1 tbsp olive oil

4 shallots, peeled & finely chopped

75g dried cranberries

2 tbsp Port

450g Italian sausages (or your favourite sausages), skinned

100g fresh breadcrumbs

120g Parmigiano Reggiano, grated

1 tbsp fresh sage, finely chopped

2 tbsp fresh flat leaf parsley, finely chopped

Freshly ground salt & pepper

1 egg yolk

Method

1.    Preheat oven to 200°C/Fan 180°C/Gas mark 6.

2.    In a large frying pan heat the oil and gently fry the shallots until softened.  Add the cranberries and port and simmer until all the liquid has been absorbed, set aside to cool.

3.    Now add the sausage meat, breadcrumbs, Parmigiano Reggiano, sage, parsley and egg yolk, mix through.  Season well and divide into 12 balls and place on a baking tray, bake for 30 minutes.  Enjoy!

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information please visit https://www.parmigianoreggiano.com/english/default.aspx

Parmigiano Reggiano Roasted Cauliflower with Garlic & Thyme

Parmigiano Reggiano Roasted Cauliflower with Garlic & Thyme

This roasted cauliflower made with the King of cheeses is the perfect addition to any Christmas dinner.  It is so easy to make and absolutely delicious – simplicity at its best!

Serves 6

Prep time: 5 minutes 

Cooking time: 30 minutes

Ingredients

1 large cauliflower (600g-750g), cut into florets

2 tbsp olive oil

Freshly ground salt & pepper

3 cloves of garlic, peeled & crushed

1 tsp smoked paprika

1 tbsp fresh thyme, leaves only

100g Parmigiano Reggiano* cheese, grated

Method

1.    Preheat oven to 200°C/Fan 180°C/Gas mark 6.

2.    Add the cauliflower, to a large bowl and drizzle with the olive oil.  Season with salt & pepper and add the garlic, smoked paprika and thyme.  Mix well until fully combined.

3.    Place onto a baking tray and place in the oven for 15 minutes.

4.    Remove from the oven and turn the florets over and sprinkle with Parmigiano Reggiano.  Place back in the oven and bake for a further 15 minutes.

5.    Place in a serving bowl with the Parmigiano Reggiano crisps created from the bottom of the tray, enjoy!

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information please visit https://www.parmigianoreggiano.com/english/default.aspx

Parmigiano Reggiano & Cracked Pepper Biscotti

Parmigiano Reggiano & Cracked Pepper Biscotti

These biscotti made with the King of cheeses are crisp with a richness of Parmigiano Reggiano and a bite of black pepper make lots because they are extremely moreish!  They are perfect for a savoury bite before or after dinner and make a delicious festive gift – simplicity at its best!

Makes 20+

Prep time: 15 minutes

Cooking time: 1 hour

Ingredients

1 ½ tbsp black peppercorns

480g plain flour

2 tsp baking powder

2 tsp salt

120g Parmigiano Reggiano & 30g for topping

1 tbsp dried rosemary

170g butter

4 free range eggs

250ml whole milk

Method

1.    Preheat the oven to 170°C/150°C Fan/Gas mark 3.

2.    Pulse the peppercorns in a grinder until roughly ground and set aside.

3.    In a food processor, combine 1 tbsp cracked pepper, plain flour, baking powder, salt, Parmigiano Reggiano and rosemary.  Now add the butter and blend until crumbly.  Add 3 eggs and milk and combine gently.

4.    Place the dough in a large bowl and finish mixing with your hands.

5.    On a floured work surface and with floured hands, roll the dough into two 30cm long logs.  Place the logs on a baking sheet keeping a good space between them.  Whisk the remaining egg and brush some over the logs, then sprinkle the tops of logs evenly with remaining Parmigiano Reggiano cheese and 1/2 tablespoon ground pepper.  

6.    Bake in the oven for 30 minutes or until firm and golden brown.

7.    Remove from the oven and place on a wired rack to cool for 10 minutes.  Now cut the biscotti with a bread knife on the diagonal into 1.5cm slices.  Place the slices on the baking sheet and return to the oven and bake the slices for 30 minutes turning them over half way through.

8.    Remove from the oven and allow to cool on a wire rack for 10 minutes.

9.    Store the biscotti in an airtight container. If they soften, bake them again for a few minutes on a baking sheet in a 170 °C/150 °C/Gas mark 3 preheated oven.

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information please visit https://www.parmigianoreggiano.com/default.aspx

Three Cheese, Caramelised Onion & Potato Pie

Three Cheese, Caramelised Onion & Potato Pie

This stunning cheese pie is perfect for a mid-week meal and tastes absolutely scrumptious, pure comfort food at its best!

Serves 4-6

Prep time:   20-30 minutes

Cooking time: 1 hour 15 minutes

Ingredients

30g butter

2 medium onions, peeled, thinly sliced

1 tsp salt

2 tbsp caster sugar

950g potatoes, peeled, thinly sliced

140g crème fraîche

4 tbsp double cream

100g mature cheddar, grated

100g Stilton, crumbled

100g Gruyère, grated

freshly ground black pepper

1 tsp grated nutmeg

500g pre-prepared puff pastry

1 free-range egg, beaten, to glaze

Method

1.   In a large frying pan heat the butter and add the onions, salt and sugar, fry for 5-6 minutes until the onions begin to caramelize.  Remove from the pan and set aside.

2.  Meanwhile, cook the potatoes in a large pan of salted boiling water for 8 minutes, drain and then set aside.

3.  Preheat the oven to 220°C/200°C Fan/Gas Mark 7.

4.  Mix the crème fraîche, cream and cheddar in a small bowl. Mix together the Stilton and Gruyère in a separate bowl.

5.  Layer one quarter of the potatoes, a third of the onions and a third of the Stilton/Gruyère mixture in the bottom of a large pie dish. Sprinkle with a little freshly ground black pepper and grated nutmeg.

6.  Repeat, working from the outside of the pie dish into the middle to achieve a domed effect, seasoning as you go, then pour over half the cream/cheddar mixture. Repeat this step then cover the filling with the remaining potato, ensuring none of the cream mixture is visible.

7.  Roll out the pastry so it is larger than the pie dish.  Cut strips from the side of the pastry.  Brush the rim of the pie dish with egg wash and place the strips around the rim of the pie dish and cover with egg wash.  Cover the pie with the pastry, using a folk press the edges of the pie.  Use any off-cuts of pastry to decorate the pie then brush the top with the remaining egg wash. Cut a small cross in the top of the pie to let the steam escape.

8.  Place the pie in the oven and cook for 30 minutes then reduce the oven to 180°C/160°C/Gas 4 and bake the pie for another 30 minutes or until golden-brown, enjoy!

Parmigiano Reggiano Biscuits

Parmigiano Reggiano Biscuits

These biscuits made with the King of cheeses are so light and crisp, make lots because they are extremely moreish!  Make the dough in advance and bake when required.  They are perfect for unexpected guests over the festive season – simplicity at its best!

Makes 60

Prep time: 10 minutes (plus 1 hour chilling time) 

Cooking time: 10-15 minutes

Ingredients

125g unsalted butter, cubed & softened

70g Parmigiano Reggiano*, grated

50g mature cheddar, grated

150g plain flour

¼ tsp smoked paprika

Method

1.    In a food processor place all the ingredients and blend together, add 1-2 tbsp cold water and blend further until you have a dough.

2.    Lay a sheet of cling film on a work surface and spoon half the mixture down the centre to form a log, about 3cm wide.  Firmly roll up.  Repeat this with the remaining mixture until you have 2 logs, now place in the refrigerator for an hour until chilled and firm.

3.    Preheat the oven to 180°C/160°C Fan/Gas mark 4.

4.    Remove the log from the fridge and cut into 3mm slices and place onto a lined baking tray.  Place in the oven for 10-15 minutes or until lightly golden and then transfer to a wire rack to cool completely and become crisp.

5.    These biscuits can be stored in an air-tight container for up to 2 days.  Or you can freeze the uncooked dough for up to 1 month.

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

Cauliflower & Chestnut Gratin with a Parmigiano Reggiano Cream

Cauliflower & Chestnut Gratin with a Parmigiano Reggiano Cream

This decadent cauliflower gratin made with the King of cheeses is the perfect addition to any Christmas dinner.  It is simply divine!

Serves 4-6

Prep time: 10 minutes 

Cooking time: 30 minutes

Ingredients

1 large cauliflower (600g-750g), cut into bite-size pieces

10 cooked chestnuts, chopped

600ml double cream

60g Parmigiano Reggiano* cheese, grated

½ tsp fresh thyme, chopped

Freshly ground salt & pepper

For the Herb Breadcrumb:

70g sourdough bread

1 small garlic clove, peeled & finely chopped

1 tbsp. olive oil

1 tbsp. fresh parsley

½ tsp fresh thyme leaves

½ tsp fresh rosemary leaves

1 tbsp. Parmigiano Reggiano cheese, grated

Freshly ground salt & pepper

Method

1.    Preheat oven to 200°C/Fan 180°C/Gas mark 6.

2.    Add the cauliflower, chestnuts and cream to a large pan and bring to the boil, reduce to a simmer and cook for 10-12 minutes or until tender.  Remove the cauliflower and chestnuts with a slotted spoon and set aside.

3.    Now add the Parmigiana Reggiano and thyme to the cream and return to the boil then reduce to a simmer for 10 minutes or until the cream thickens.

4.    Meanwhile make the herb breadcrumbs, place the bread into a food processor and blitz until you have fine breadcrumbs, now add the remaining ingredients and blitz until fully combined.

5.    Return the cauliflower to the cream mixture and season to taste.  Spoon the cauliflower and Parmigiano Reggiano cream into an ovenproof dish and sprinkle over the herb breadcrumbs.

6.    Place in the oven for 5-10 minutes until golden and the sides are bubbling.  Enjoy!

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information please visit https://www.parmigianoreggiano.com/english/default.aspx

Cheese & Marmite Scones

Cheese & Marmite Scones

The best way to eat these is to warm them up and add lashings of butter.

Serves 8-10

Prep time:  10 minutes

Cooking time:  10-12 minutes

Ingredients

280g self-raising flour

1 tsp baking powder

¼ tsp salt

50g cold butter, cut into cubes

75g mature cheddar, grated (plus 50g extra for topping)

1 egg

1 ½ tbsp Marmite

5 tbsp milk, plus extra to glaze

Preparation method

1.    Heat oven to 220°C/fan 200°C/gas mark 7. Mix the flour and baking powder in a mixing bowl with the salt. Add the butter and rub with your fingertips until mixture resembles fine breadcrumbs (or use a food processor). Stir in 75g of the cheese and make a well in the centre.

2.    Whisk the egg, marmite and milk together and pour into the well and bring the mixture together to make a soft, but not sticky dough. Add a little more milk if the dough is too dry.

3.    Turn onto a floured surface, then roll out to about 2cm thick. Stamp out 4 scones using a round cutter, then gather the trimmings and repeat until all the dough has been used. Put on a baking sheet, brush with milk and scatter over the remaining 50g of cheese. Bake for 10-12 mins until golden. Cool on a wire rack.

4.    Serve with lashings of butter, enjoy!

Spaghetti with Chicken & Creamy Feta Pesto

Spaghetti with Chicken & Creamy Feta Pesto

A wonderful quick & easy mid-week meal!  This dish is deliciously creamy and fresh!

Serves 2

Prep time:  15 minutes

Cooking time: 10 minutes

Ingredients

For the pesto;

1 tbsp pine nuts

100g feta cheese

1 garlic clove, peeled

Small handful of basil leaves

3 tbsp extra virgin olive oil

For the pasta dish;

200g spaghetti, cooked as per packet instructions

1 tbsp olive oil

2 chicken breasts, skinned & cut into bite sizes

Sea salt & freshly ground pepper

3 tbsp crème fraiche

10 cherry tomatoes, halved

Small handful of basil leaves

Method

1.  For the pesto, in a dry frying pan toast the pine nuts until golden.  Now add to a food processor with the feta, garlic, basil and olive oil.  Blend until you have the consistency you prefer. 

2.  In a large frying pan heat the olive oil and fry the seasoned chicken until golden and cooked through. 

3.  Mix together the pesto and crème fraiche. 

4.  Now place the cooked spaghetti into the large frying pan with the chicken, creamy pesto, cherry tomatoes and basil.  Stir through until thoroughly combined – enjoy!